Doodad

Yeah is is a fairly Canadian thing although Wisconsin has a similar dish. I was dumbfounded one time in Utah at a McD's when they asked if we wanted gravy for our fries.

Bacon. That stuff scares me.

Grits are indeed good. Very versatile ingredient for any meal. From a buttery breakfast dish, savory casserole to a grilled cake at dinner. I get mine here: http://www.loganturnpikemill.com/ Not only can I get them in the local store, but the actual mill is only an hour or so away in the mountains and we are up there enough to get them fresh.

No polenta? Cream of Corn? What grains can you get?

I would grind dried chiles for spice mixes or mole. ETA: and make my own thai curry pastes.

Here is a source for many items. I see they have ultra sperse. http://www.terraspice.com/index.php/terraspice/products/industrial_ingredients

Yeah cumin as a go to in Mexican cuisine for me. No on coriander. I have some so that is no problem. I will give it a go and see.

Interesting question. We have been to several new places recently to try them out. One thing I always judge is appetizers. I don't care if it is a Thai place or bistro, I like to see if they put care into the small plates. Not sure why I have that prejudice, but I just want to see if the premade (sometimes) or fried (often) things are treated with some respect. For instance, Thai or Vietnamese. I want to try the spring roll and summer (basil roll). Those make it for me. Chinese or Japanese, I want to try your dumplings.

Can anyone help with me with an authentic marinade for arrachera? I try to duplicate what some guys I was working with one time could do and fail every time. There is something missing. I know citrus, onions, chile, but theirs had a savory element that I can't replicate. I could taste the citrus, cilantro....and something else. Almost umami in amping the beef flavor. They were from Mexico City if that helps.

I have the ThinkGeek kit and it is good for what it is and contains. I noticed the kit is actually French in origin so no doubt you could order from them direct. I checked their website and they had a purchasing section. The company is Cuisine Innovation. Interestingly, they have a recipe book, but only in French at this time.

We like early work week nights esp Thursday. More relaxed and no date night or party night dealings. I like to talk to the servers or chefs and can often get tours etc when it is slow. Another fave is weekend lunch. Same food in smaller portions and prices so we can judge if we would like to come back for dinner.

64 degrees here today...yeah. Seeds are in hand and the garden opens next week. Doing greens, lettuces, carrots and radishes for the start then move into the summer crops. I had the soil tested, have amendments in hand and just need some compost to top up. Thinking about growing some grafted tomato plants since space is at a premium. Terrestrial seeds has the plants.

I would do the frozen and thaw by running cold water on it or in a pot of cold water. I saw this done in the place I worked briefly and I know that most sushi joints use frozen Japanese sources. After that it is just clean everything well and move fast.

I don't know; I would have to run a cost analysis. I have all the equipment to do full grain and at one point was able to make five gallons of pilsner for around $5. I know how to culture yeast so that is a one time expenditure for each type. Yeah, the hop wilt and malt issues around the time you noted were pretty ugly, but I hear that has ironed out. Not sure if that is true as it has been several years since I brewed. The chicken thing noted is real here too. I live in GA. Chicken central. I can drive ten miles from my house and see some of the largest producers in the world. And yet, the price has shot up like crazy here. Good thing I don't need or care for boneless, skinless breat meat. That stuff is like gold.

And is it not just coffee. It is across the board insane. I keep expecting to see a six of Bud ponies for $10.99. I have already changed coffee as I am more a morning caffeine need than a day long drinker. And growing up an army brat it is not like coffee was anything but a delivery system. Meats and the already mentioned beer have taken a leap. I have already taken to looking at different cuts of beef and watching sales of other meats to compensate. Also, the family packs at local butchers. The beer thing just ticks me off. I am more a beer guy than wine or certainly spirits. And I love good beer, but when it gets to $10.99 a six for a regular strengh and materials beer that makes me pull the home brew supplies back out.

It depends for me what kind of texture and flavor I want at the time. Sometimes you want a chewy, meat on the bone, grill flavor and sometimes you want a fall off the bone, smoky, tender feel. Personally I go for a little of both by smoking for about an hour, wrapped for an hour and then a quick grill. Has smoke, stays on the bone so you can dip, and a nice char.

Check American Spice. I had good luck and service with them at Christmas.

Those dried pea and corn snacks? Or Chicharrones?

I had never heard of this one. There are a couple of Ethiopian restaurants in Houston, where I live, but hadn't noticed it on the menu. Or if I did, wasn't smart enough to order it. I did a little googling, and saw lots of recipes. Would you mind sharing yours? I have seen it under other names as well. Can't remember, but they seem to all be the same dish.

It is all about the berbere sauce. Find a recipe that sounds good to you and make that first. Probably the day before to allow the flavors to mingle. Then is it very straight forward. A ton (ok 4-5 cups) of onions slow cooked in ghee with some cardamom, cloves, turmeric and nutmeg so that they melt, but don't carmelize. Add the berbere (about a half cup to a cup), same amount of red wine, same amount of water, then garlic cayenne and ginger. The beef, about 2-3 pounds or so of stew meat should be already cubed and browned. Add it to the pot and cover and cook until very tender like any beef stew. The stew is served on a plate covered in injera bread which acts as your plate, spoon and napkin. Each person gets a boiled egg as well as a sort of "garnish." Usually there are accompanying vegetables as well since this is really all about the beef and sauce.

Our garden was very prolific with peppers especially habaneros this year. I still have a bag in the freezer. I just threw them in whole and they defrost just fine. The more watery peppers like green bells don't fare so well, but I would think a thick skinned poblano would survive.

As I mentioned in another thread, the Ethiopian beef stew, Siga Wot, is my hands down favorite. The spice combinations used in the sauce are incredible.

If beer is more your style, look up a recipe for Beef and Guiness stew which a traditional Irish dish.

YES

Thanks, because, it was a special dinner so I was as scared as on the line. My wife touched my shoulder as a I looked at the impending tragedy and said "you are such a good cook" which sealed the meal in furvor. and it came out fine