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Everything posted by FoodMan
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I’ve never made Paella at home. Recently my father-in-law returned from a business trip to Mexico with a nice Spanish, about 18 inch, cast iron Paella (the pan) for me. So today was the day, the in-laws came over and I made my first Paella ever. I used Paula Wolfert’s recipe from her wonderful “Slow Mediterranean Kitchen”. I just used Texas Redfish instead of Tuna. The dish also had mussels, shrimp and artichoke hearts. The mise for the Paella: fish and shrimp, mussels (already steamed in white wine), the base sauce (tomato, saffron, ancho chile, smoked paprika and garlic), scallions, Bomba rice from Spain and the artichoke quarters. ....Just added the rice I was a little concerned that the rice was no going to cook in time but it turned out stunning both visually and taste-wise, served in the middle of our dining table. I am happy to say that there was virtually no leftovers. I actually planned on taking a “bite” pic a la Daniel, but again I forgot . Dessert: Savarin with rum and cinnamon spiked syrup and chocolate whipped cream. Served with extra Rum on the side....Divine!
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I also use two bottles of Colavita to make about 3/4 of a bottle of Balsamico for my use. Unlike Kevin, I actually learned this from Mario. I never add wine to it though, next time I will. BTW, Kevin I bought me a bottle of the Alessi Toscan oil you mentioned earlier and it is quiet a deal for the price. they also had Apuglian and Unfiltered at Central Market plus one or two others that I do not recall now. the Tuscan one has nice peppery, grassy taste that I love. Is that your favorite among them? and yes...what's for dinner tonight? (we are going to be at Symposio restaurant in Houston eating some good Italian as well )
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John- Even the reporter said that what Tony's is doing might not be "illegal". Unless the store names specific wines as having Asbestos in them, then those wines cannot sue. If it does though, I am sure it can be held liable. What it boils down is to this Just like a used car saleman will tell you almost anything to sell a car. Unless you have a very good case, you really cannot sue in a court of law. Tony's sells people plain old table wine for very high prices. The customers believe they are getting a good deal apparently. Then the owner claims that he is not responsible for the hogwash sales pitch that his "instructors" are giving.
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Photography in the New Edition
FoodMan replied to a topic in An eG Spotlight Conversation with Paula Wolfert
The photos are mouthwatering and look fantastic (I love the cabbage wrapped chicken breasts one). How did you decide which recipes to photograph? -
nope, no glaze. I just have better beets than JO. No seriously the deep red color seemed to have navigated to the surface. So, if I had taken the picture in "profile" like the one in the book, then it might've looked similar to his.
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eG Foodblog: Abra - Walla Walla Wash and Orcas Island too!
FoodMan replied to a topic in Food Traditions & Culture
That is too funny! Thanks for answering my 2-year old question -
Non-traditional confits
FoodMan replied to a topic in An eG Spotlight Conversation with Paula Wolfert
In the mountains of Lebanon, Qawarma (or Awarma or Kawarma) used to be a major source of sustenance in the winter. Basically it is lamb cooked in it own fat, mainly the fat from the "Liya"...the large lump of fat where the tail is. This is true lamb confit. Now, like all confits it is still done, but mainly for it's rich and delicious taste, not for long winter survival. -
My CM on Weslayan keeps getting better and better...as if I need more resons to spend my hard earned cash there . They are now carrying Muscovy duck fat! They were out today, but will get some next week. No store in houston has that. At least in CM they do not look at me funny when I request duck fat or veal tongue. They seem to also carry lots of other variety meats such as veal kidneys and sweet breads. They also gave me an application for the Society of Intrepid foodies! Once again, I do NOT need more reasons to shop in this place! I'm off to fill my application now....
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yeap...flown directly from Scotland. Paula- Can pig's blood be used? I have seen it at sevral local Asian markets. ← I would imagine it would work. You don't need much, about 1/3 cup for each hare. If it comes in clots, try to break them up with a fork and press them through a sieve before using. Elie, I really appreciate your enthusiasm to try new things. The stuffed duck neck sausage you tested for the book is on the menu tonight at chez panisse!! Thursday, November 17 $65 Book signing for Paula Wolfert's The cooking of Southwest France Duck gizzard salad à la périgordine Coquilles Saint Jacques with chestnuts and wild mushrooms Braised Sonoma County Liberty duck leg and stuffed duck neck sausage with red wine sauce and cornmeal cakes Prune and Armagnac ice cream crêpes ← sounds wonderful, too bad Chez Panisse is thousands of miles away .
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yeap...flown directly from Scotland. Paula- Can pig's blood be used? I have seen it at sevral local Asian markets.
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It took a while, but as promised, I finally got to amkign that beet cake based on Jamie Oliver's Surprise Pudding. Here are a couple of pics The cake was pretty good, pungent with orange zest, cinnamon, fresh ginger and vanilla. It also had a distinctive beet flavor that also contributed to the nice color. It has no sugar, instead it uses honey, no butter, instead olive oil. the result was very nice and moist and served with Marsala flavored creme fraiche which gives it a nice tang. The only problem is that the polenta it had in it was not presoaked, so it remained a little too crunchy. Next time around...broccoli cake . Elie edit: to remove duplicate pic and add the one that should've been there.
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Monday Smple fast dinner of homemade sourdough bread, pungent Raclette cheese and Black Forest ham sandwich with some nice Dijon. the funny part is I could not stop my toddler from munching on it, stinky cheese and all . I had to make another one. Teusday: Slow braised brisket in red Vino, with Acorn Squash risotto. I braised the brisket last night and simple degreased and reheated tonight. Dessert: Jamie Oliver's Surpirse Pudding, basically a beet cake with Marsala spiked creme fraiche. Kinda interesting and nicely pungent. Wednesday: Leftover thinly sliced brisket in a sandwich with homemde marble rye, more raclette, grain mustard and shaved onion. toddler had his leftover with rice this time.
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Wow! note all the "Deep Roots" . I wonder how many miles difference it is between Deep and Very Deep.
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So gee, that would mean (finger in dimple) that these five foot vines have roots two miles deep! Wow. I wonder how the geologists figure that out. ← Well, Superman tells them of course! I'd be interested in learning if Mr. Winkler or any other "instructor" has any actual credential besides reading all the books there are about wine like he claims. A Google search returned nothing. For all we know they might be regular shmoes who took a course in public speach and are simply selling what Tony's has to offer.
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What a fantastic piece of reporting, well researched and documented and not likely to be retracted! I was stunned to say the least by this whole operation. How can peole not tell they are being manipulated a la used car lot? the whole segment about Just stinks and would make me run for the door and the nearest Spec's in Houston. I am not wine expert but I consider myself fairly intelligent so reading these two comments the first thought that comes to mind is HOGWASH! I do not need an expert to tell me that "The tree that produces this barrel grows up against every black and white truffle in the world" so the wood is somehow infused is utter bull crap. ...wines without chemicals? yeah right. Dallasites really need to wake up and avoid this joint like the plague. Sorry I am not as eloquent as JohnL, but I agree with everything he said.
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Hello Paula- It has been a great pleasure, reading through and cooking from this one of a kind book. I have a recipe question for you, about the “Civet of Hare”, it fascinates me and raises all kinds of questions. I have never in my wildest dreams thought about buying an animal, dispatching it in my home and collecting it’s blood. The more I read through the recipe though the more I get how personal it is to you and I actually would like to attempt it if possible and maybe understand why you love it so much. I have never seen a live hare, let alone have access to one. The only one I can get is frozen. Where would I get a live hare? Is there a substitute? What if I procure a frozen or already dressed one, can the recipe still be done successfully? How/where did the tester test the recipe? Many thanks for taking the time to join us in this conversation.
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Look at it this way, a person is so clueless that the only reason they decide to become a vegetarian (note: they'll probably still eat fish !) is that JO slaughtered a lamb on TV! If I was a strict vegetarian I would not want them to be one. why? Because they are "nitwits" .
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The way in which society is structured isolates kids from the realities of food production. I do not think that parents "shield" their children - the disconnect from what goes on behind the scenes is simply the way it is. Why should it be salutary for kids to be familiar with the gory details? Any more than they should be familiar with what an aborted fetus looks like? ← the simple answer (and please let us not get into anything other than food) is because that's where food comes from. Period. There is nothing wrong with it, but both modern society, in the US and the UK apparently, and parents want to protect the "innocent children" from it. I say there is NOTHING to protect/shield/distance them from.
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No one is "bashing" vegetarians as far as I could tell. I certainly did not. Rather most complaints are about those who...complained whether veg or not. You definitly are not in that group Milagai .
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Cooking with 'The Cooking of Southwest France'
FoodMan replied to a topic in France: Cooking & Baking
This looks divine! I so wish we could see the rest of the meal. I also love the "aspic cake" up there . For leftovers, maybe make a nice breakfast with oxtail hash and eggs over easy? -
Oh, man, so true. Especially as it pertains to lamb. Wow. ← LOL....never thought about it this way, but it is true . What about pigs? Are they the exception?
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I do have to to disagree, like Adam I was also raised with the "country" close by and I have seen dozesn of animals slaughtered ever since I could remember. The difference is in the parenting. My folks made it quiet obvious to me that this is where food comes from, we need to cook a goat so the goat has to be slaughtered. It is not dramatized and my eyes were not covered, it was just food. The only way kids will be "traumatized" if they see their parents trying to shield them from it all their lives and baby talking the lamb or giving it a name....you get my drift. It's not a pet, it's food. I WAS horrifed once, when I learned that my "pet" rooster that I actually raised like a dog and named and was never to be eaten had to be put down because he broke his leg. See the difference? Everything else is just food. Again the show had a warning, and it really is hypocritical to "object" to it. Just change the channel and the kids can watch Bambi.
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I cannot wait to see it in the US (yeah right...where at? FoodTV). I bought his latest book that accompanies the series and he has a couple of "graphic" pistures in there insluding the said lamb. I've always defended Oliver and this is no different, he believes in what he does and if we want to eat the damn thing we should know where it comes from. The brief warning that ran before the show (apparently) should have sufficed. It should be treated like all the other stuff we see on TV, if you do not like it, don't watch it. Tell you what though, I do not let my under-3 year old son to watch many things on TV (including CSI), but if this ever shows, he will see it. The lamb, I am sure, served it's purpose. Was it roasted whole?
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Do what I do...well actually I use Mario's recipe from his first book for this dish. He makes a base for thepork with round onion slices. In the end just puree the curdled milk solids with the onions and you have the most amazing sauce for the pork. Makes for an awsome spread with cold pork sandwiches for the next day or two as well. That chicken looks fine! I love the skin on it.