Jump to content

blue_dolphin

participating member
  • Content Count

    4,646
  • Joined

  • Last visited

5 Followers

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    SoCal

Recent Profile Visitors

14,043 profile views
  1. I haven’t seen them either but will look. There's a smaller company called Earth & Vine that sells some nice preserves with chiles. I quite like the red bell pepper with ancho chili jam. That one and several other varieties are available at my Whole Foods.
  2. I'm sorry to hear that. Mine (knock on wood) is still working. When I purchased it I figured I'd be SOL if anything happened to it.
  3. Yeah. McDonald's regular size burgers are really thin and get cooked from frozen. Or at least they did back when I worked there in high school.....it's been a while 🙃
  4. The Amazon.com listing for this book offers a generous sample of the content via the "Look Inside" feature. I purchased the kindle edition of The Tinned Fish Cookbook, last month after Evan Kleiman interviewed the author, Bart van Olphen, on her podcast (link to episode here) I wanted to try using some tinned fish other than tuna and anchovies and thought this would be handy for some ideas. I have yet to procure the actual fish though! Edited to add that when I go to Amazon.ca, I can also see a "Look Inside" feature but it only offers a few pages of the book while Amazon.com offers many pages. Curious.
  5. blue_dolphin

    Breakfast 2020!

    Bean, cheese & bacon breakfast tacos, with and without the addition of pickled onions and manzana peppers Recipes for borracho beans, flour tortillas, pickled onions and peppers all from Josef Centeno's book, Amá.
  6. blue_dolphin

    Breakfast 2020!

    Today's breakfast was the chorizo & egg tacos that I set out to make yesterday but turned into quesadillas instead. Tía Carmen's Flour Tortillas and Grandma Alice's Chipotle Chorizo from Josef Centeno's Amá.
  7. I hope you have an enjoyable market experience! I've been going every week for my major shopping. It's not as much fun as it used to be but I want to continue to support the local farmers. At my market, there's a limit to how many people can be within the perimeter of each stall so you need to queue up at the more popular ones. My market has marked the position of the queues for each stall on the pavement with chalk X-marks 6 feet apart. To avoid having the queues block the main walkway, they are sometimes in directions that are less than intuitive but they've increased the # of market staff to herd us shoppers in the right direction. I always like to chat with the vendors and you really have to limit that. It's awkward with the masks, especially when there are language differences to begin with and and I feel uncomfortable holding up the queue. But being out in the fresh air and seeing all the beautiful produce coming in certainly beats any other shopping experience these days!
  8. blue_dolphin

    Breakfast 2020!

    I would say make your chorizo & eggs the way you like, heat a large flour tortilla in a skillet, sprinkle with grated cheddar, cover half with the eggs, fold it in half and give it a minute to get all stuck together. I made the recipe for Grandma Alice's Chipotle Chorizo in Josef Centeno's Amá (recipe available online at this link) using a nice piece of pork belly and let that sit in the fridge for a day before cooking. It's quite tasty and I do recommend the recipe if you want to make your own. I intended to use some in breakfast tacos from the book but I was missing an ingredient to make the fresh tortillas. I had some in the freezer but they were too big for tacos so I switched to quesadillas. I like crispy so I wasn't disappointed. For one 9.5 inch tortilla, I scrambled 2 eggs, 1 large green onion, thinly sliced and ~ 1/3 cup of chorizo and used a little less than an ounce of grated cheddar. As you can see in the photo, the amount of filling is generous so you could certainly cut that down if you wanted. Pork belly, pre-grind: Spices: Chorizo - possibly a lifetime supply!
  9. blue_dolphin

    Breakfast 2020!

    Chorizo and eggs, quesadilla-style
  10. Ditto the Fromage Fort recommendation. I've used this recipe from David Lebovitz with varying cheese mixtures and good results each time. If your cheeses are less interesting, Melissa Clark has a recipe for Jalapeño Fromage Fort in her recent book. The recipe is available online here (scroll down) Edited to add that I've had only one cheese that completely resisted my efforts to grate it with my mouli-juilenne. It's an old dry jack (Vella Golden Bear) that was rock hard when I bought it and has become like glass over time. I will be trying @andiesenji's steaming method on it very soon! If that fails, it will be joining the Parm rinds in soups!
  11. There's not a ton of clearance between the hand that's pressing down on the tamper that pushes the food down towards the cutting disk and the angled handle that you're turning with your other hand. I can imagine that being an issue for those with larger hands.
  12. blue_dolphin

    Breakfast 2020!

    Now I really wish I had a chicken! Beans on toast here: Borracho beans and onions pickled with oregano indio. Scottish cheddar (Mull of Kintyre)
  13. My mom had the old all-metal version. I have the orange plastic one shown in the video. I've had it for 40 years (bought it for my first kitchen as a college undergrad) and still use it regularly.
  14. Whole milk ricotta? Or it's tangier cousin, queso fresco? Let me know if you want the latter recipe and I can paraphrase the recipe from Gonzalo Guzman's book Nopalito. It works well. Or maybe paneer?
×
×
  • Create New...