Katie Meadow
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Posts posted by Katie Meadow
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Classic Easter dinner? Uh, no. We hit the highway this morning on our road trip to Texas. Easter mid-day meal was PB & Raspberry jam sandwiches on homemade bread. Downhill from there with misc fridge cleaning items. This was at a godforsaken rest area in the middle of nowhere under storm clouds. Now ensconced in a generic Holiday Inn Express, also in the middle of nowhere. Tomorrow will be sunny and we'll be in Palm Springs by afternoon!
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1 minute ago, C. sapidus said:
I have also enjoyed excellent chile rellenos in New Mexico, but I am pretty sure they were made with New Mexico / Hatch chiles rather than Poblanos.
Were the ones you had chile poblano or something else?
I think my favorite was made with
It's pretty unlikely the chile rellenos were made using Hatch chiles. They don't have the structure necessary for stuffing and deep frying. They would just end up in shreds. Best to use poblanos for that dish; pick the flattest most straight peppers in the bunch.
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51 minutes ago, Nancy in Pátzcuaro said:
Our local chile, chile peron, is reliably hot but probably not available in your area. It's yellow, sometimes bright red, with black seeds. Those of us in the know make sure to exclude the central veins, which is the hottest part. Another name is chile manzana, apple chile, because that's kinda what it looks like--round and squat. It's popular among thrill seekers to drink mezcal from a hollowed chile peron (seeds and central vein removed) for a real kick. Often it's something that one does only once, unwilling to repeat the experience.
For the most part we use serranos because they're reliably hot, but we use chiles peron for guacamole. I've never found poblanos to be mild and/or tasteless. I use them routinely for chiles rellenos or other applications like a poblano-cheese-egg breakfast dish I often make.
When I lived in NM hot poblanos were a given. You bought them anywhere. I can't tell you how much I miss good chile rellenos. I don't know where the supermarket poblanos are coming from in northern CA, but they are almost always bland. For a while I had two good sources for hot ones, but those days are gone. Very sad for me. I'll be in NM for several days in mid-April and fingers crossed for good green chile dishes at hole-in-the wall kitchens.
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@Shel_B Options above are worth trying, since we're talking little money and an easy experiment. But have you tried Berkeley Bowl for fresh corn? They have had fresh corn, presumably from Mexico, all winter, and usually it's been decent. We bought some just two weeks ago to make corn and mushroom quesadillas. Not as sweet as local summer corn, but worth using in various dishes.
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4 hours ago, blue_dolphin said:
Not quite the same thing, but a few years back, Kenji wrote a recipe for Sichuan Chile Crisp Sundae With Peanut Streusel in the NYT. I made it and thought it was pretty good.
You're a woman of catholic tastes. Mostly I'm not fond of chile in chocolate, brownies or cookies. The exception for me would be pan forte, the sweetish concoction of fruit and nuts and cocoa with a hint of pepper. But just a hint. Peanuts and chile, by all means. Ice cream sundae with both, well, I might not even taste it.
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2 hours ago, gulfporter said:
I am not sure of definition of a quick bread. But I made this last week and would make again. We try to eat a lot of blueberries and the ones coming to market now from South America are quite good and often on sale.
https://amandascookin.com/blueberry-breakfast-cake/
Looks yummy, but the recipe sounds more like a cross between a coffee cake and a crumble. I'm not really sure what defines a quick bread either. I know it doesn't involve yeast or rising time. I guess it can be sweet, like many loaf tea cakes and breads, or not sweet, as in some brown breads and soda breads. Maybe someone has clearer parameters?
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1 hour ago, MaryIsobel said:
Another that I had forgotten about. My mom used to make date bread; smeared with cream cheese and cut into fingers. Will definitely make this, thanks.
Yes, date and nut bread with a swipe of cream cheese! I'm fond of the KA recipe; the dates get soaked in hot coffee. Another current favorite is Yossy Arefi's Simple Sesame Cake, which I don't consider a cake, as it isn't terribly sweet and gets cooked in a loaf pan. Another favorite is Doris Greenspan's Poppy Seed Tea Cake, which is really a quick sweet bread, also baked in a loaf pan. All three of these are delicious toasted and buttered for breakfast. As you probably figured out from my lack of posts in the breakfast thread, most of my morning meals are toast. I only cook once a day. Not that anyone asked, but my least favorite sweet breads on Earth are banana bread and pumpkin bread. And by least favorite I mean really hate.
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43 minutes ago, liuzhou said:
I'm in shock.
For the first time, after almost 30 years in China, today I saw the first canned fruit ever.
黄桃 (huáng táo), yellow peaches.
Did I buy them? Of course not. I can get them fresh.
It's the latest sign of the decline of civilisation!
Checking out some menus for restaurants along our route to south Texas I came across one that offered two fruit options: fresh and canned! There must be plenty of people who grew up on canned fruit cocktail, but I wasn't one of them.
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Me neither. If I had any sense I would make them this week to take on my road trip to see the eclipse. We leave on Easter Sunday for south Texas. Packing alone is a chore, given my limited mobility healing from a hip fracture. But it does seem like a good idea for a car snack.
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6 hours ago, TicTac said:
I would say make as many soups as you can and freeze them, variety is amazing and the form will not impact the traditional enjoyment (vs. say, putting a steak into a blender....!)
Hang in there!
@Shelby send Ronnie fishing and you can use your Bass-o-Matic!
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SO sorry @Shelby, that sounds miserable. Besides the usual blended soups and smoothies, what do you think of RG beans, refried a bit soupy, topped with hot sauce and creme fraiche? Will cold feel good? Vichyssoise! Root beer float! Panna Cotta! @blue_dolphin popsicle hotline!
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Where are you buying these Italian oreganos? At an East Bay spice store or on line? I've had Greek oregano, which usually does not seem special to mel, but not those. For general purposes I use Mexican oregano, which I get at Oaktown Spice. For special things I love Rancho Gordo's Indio Oregano. It's one-of-a-kind.
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4 hours ago, liuzhou said:
I think you mean buckwheat is 'not' a grass.
100% buckwheat noodles can't work; they need some starch component to come together.
Right you are. Buckwheat seems to be classified as a seed, neither grain nor grass. One of my favorite stores in Berkeley sells an enormous range of dried Japanese noodles. If you look closely, you can find one or two packets that are 100% buckwheat. so they do exist. I tried them once and they were pretty bad.
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I like buckwheat when mixed into wheat for pancakes and such for added rustic flavor. When it is on its own though, it isn't always easy to work with or to enjoy. I'm glad you mentioned that buckwheat noodles, or soba, usually have wheat as a good percentage, because it helps with structure. 100% buckwheat soba lacks toothiness and flavor. Buckwheat groats, which I believe are coarse cut and perhaps toasted, are awful. My opinion, but I am not alone! But yeah, buckwheat is a grass and is gluten-free.
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7 minutes ago, Margaret Pilgrim said:
Thanks, and duh! We LOVE The Local Butcher Shop! It's a destination for us, not a 5 minute walk to our corner shopping street, but a joyous place to drop a bundle of money in exchange for superb product and service. (Berkeley Bowl is a little too "Berkeley" for me. I'm always afraid that I'm breaking some kind of unwritten but universally understood covenant.)
You're funny! Our main shopping trip is always at Berkeley Bowl, not that everything there is perfect. Sadly a few products I have relied on for years are no longer in stock. Their fish dept is good, but in the East Bay the best fish is at Tokyo Market.
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On 3/17/2024 at 7:14 AM, rotuts said:
what are the issues in eating ( farmed ie grocery store )
white ( or brown ) button mushrooms
( crimini , portabella )
raw ?
To be honest I have no idea. Some sources say never to eat raw mushrooms, period. I just don't. I find them creepy. YMMV.
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10 minutes ago, Margaret Pilgrim said:
Shel, where are you finding beef cheeks in the Bay Area? Every place I've asked has told me that they all go to restaurants.
Just a guess, but perhaps The Local Butcher Shop in Berkeley offers beef cheeks. It's an amazing place, if you want meat. Maybe Berkeley Bowl has them? I've never looked for them.
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I had never heard of peposo so I googled it. From a brief survey it appears that most people use chuck. Like you, @Shel_B, I rarely eat beef any more so no expert. I don't see why short ribs wouldn't be very nice.
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7 hours ago, liuzhou said:
I spent hours yesterday making chicken stock in my two slow cookers from carcasses supplemented with chicken's feet, onion, dried shiitake, Chinese celery and carrot.
Feet and carcass in one slow cooker
Chinese celery
Chilled it overnight and woke to 4 litres of beautifully jellified stock with a thin layer of chicken fat which I lifted off and reserved. Most of the stock is now in the freezer.
My fridge's gift for me this morning
This evening, I poached a couple of chicken thighs in some of the stock, stripped off the meat from the bones and returned it to the stock.
I then par-fried some matsutake and bolete and added them to my soup.
Served that to myself for dinner with some baguette. The soup was, I think, one of the best I've made (although there are no witnesses). Very tasty stock and well, matsutake and boletes. Can't lose.
As usual for me, the photo doesn't do it justice.
Now thinking about my freezerful of chicken stock and tomorrow.
Okay, a stock question for you: sometimes I see recipes identified as Chinese chicken stock. They often contain ginger, but some of them specify using some kind of pork, not typically smoked, like maybe a pork neck bone or something. Is this common?
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On 2/17/2024 at 5:00 AM, weinoo said:
So I finally got around to making the blueberry/millet muffins from Nancy Silverton's latest cookbook (yesterday)...
In addition to not winning any beauty contests, the recipe turns out to be fussier that I need in my life (between cracking the millet, and melting the butter, and cooling the butter, and ribbonning the egg and sugar, oy vey - just stop!). They taste good, though.
Lotta work for a muffin.
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3 hours ago, gfweb said:
I distrust foraged mushrooms, cooked or raw. Too much room for error.
Kidney and liver problems show up late and sneaky.
For a decade I was a member of the SF Mycological Society. When you hang out with those nerds you learn a lot! I picked only what I was sure of. If unknown, I would take a sample and do spore prints when I got home. They were lovely and fun to do, and were a good way to i.d. suspects. I'm still alive for two reasons. One, I was very careful and a good student. Two, at a certain point I became so allergic to poison oak that I just couldn't deal with it any more. Too bad. Nothing quite like Chanterelles cooked in butter on toast.
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33 minutes ago, liuzhou said:
The article says false morels have been ruled out.
Well, apparently they haven't been ruled out by me!
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One other possibility is that they served what are called "false morels," another species that looks somewhat like a morel to the amateur picker.
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4 hours ago, dcarch said:
Not sure where to post this:
Today's news -
dcarch
Good to post this anywhere mushroom eaters lurk. Worth noting if only as a reminder: do NOT eat wild mushrooms raw. Do not eat ANY mushroom that you are not certain about. And maybe don't eat at that restaurant, either. I know some people eat button or cremini shrooms raw in salads, but I've never been a fan of that either.
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From Sonoma County to San Francisco, Spring, 2024
in California: Dining
Posted
When the original Hunan opened in SF in 1974 I was living a few blocks up the hill on the edge of Chinatown on Powell St. This little hole in the wall was magical. We just couldn't believe how good it was.