
Katie Meadow
participating member-
Posts
4,037 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Katie Meadow
-
Just curious: when you say "local" bluefin what exactly do you mean? Where do you live? Are you eating wild bluefin tuna? I know there are attempts to farm them, but these enterprises are fledgling and also controversial. Bluefin are one of the most awesome beautiful creatures on Earth and just in case you are unaware, they are seriously endangered. And yes, it's just one of those things I get really cranky about, so, sorry, I can't help myself.
-
I've used Lapsang Souchong to make a smoky tomato soup. Instant campfire!
-
Do you remember that hilarious story about the bees in Brooklyn several years ago? Their honey was suddenly a lovely and very unnerving shade of red. The reason? The bees had discovered the maraschino cherry factory nearby.
-
I wouldn't want a fried him to comfort me at night. A fresh him would be good, though.
-
RED RICE: For a red rice with a little less Texas, try using achiote paste or annatto oil. I've seen recipes that use it instead of tomato but also many that add both to make red rice. I got into it when I became interested in Daisy Martinez's Puerto Rican recipes. She calls it yellow rice, and of course there are infinite varieties, some using bacon, peas or other vegetables, etc. I love the flavor of achiote. I've used it on fish and chicken.
-
kayb, thanx! The corn around here has been especially good this summer, so we're eating it like crazy; recipes are stacking up. My rule of thumb for mayo works for about 90 percent of all recipes, at least for me: cut the amount in half. Of course it's Hellman's / Best Foods, depending on the coast. My feeling is that in order to love Duke's or Miracle Whip you must be spoon fed it from birth. What do they actually use in Mexico?
-
Whatever street corn pie is I want some. Por favor, tell me how to make it!
-
You had me at hedge witches.
-
Cakewalk, you've opened a can of worms that's been opened before on eG, usually starting with any mention of Hawaiian Pizza. And this thread was really about corn pizza. The origin of Pineapple Ham pizza is as weird and emblematic of how food is a such a vibrant ever-morphing thing that crosses cultural barriers as often as we get hungry. A Greek immigrant in Ontario invented the so-called Hawaiian pizza in 1962 in his hamburger joint. Go figure. It took serious root in Hawaii and the US and other places. If someone ordered a pineapple and Canadian bacon flatbread the pizza guy would look at you like you were nuts. What constitutes "pizza" is a topic for another thread and for anyone still having the energy to tackle it. Plenty of places now serve breakfast pizzas and dessert pizzas.They don't really interest me, but hey, I don't like my ice cream on top of sourdough bread. My millennial nephew adores cereal milk ice cream and he didn't even grow up eating cereal, which I find hilarious. He was raised by my hippy macrobiotic brother who fed his kids some truly awful stuff. If my nephew wants to call something pizza he's simply buying what they are selling. I DO eat my pizza with a knife and fork if I'm not eating standing up. I grew up eating it folded in paper in NY with oil dripping everywhere, so I'm not immune to the charm. I didn't even know eating pizza with a knife and work could be a thing. Unless the corn kernels are all well embedded in the cheese--and I don't like to use that much cheese-- it isn't that easy to eat Corn Pizza without utensils!
-
Paul, your pizza looks delicious. When you think about it, corn pizza shouldn't be any less appealing than corn on a flour tortilla; mixing it with tomato, bacon or ham, basil, cilantro, or oregano and chile in some form makes equal sense. I have certainly enjoyed a quesadilla or a burrito with corn on/in it with a red chile sauce or green chiles in some iteration. Kewpie mayonnaise...well, no. I've eaten at my share of Chinese restaurants, especially growing up in NY, but I've never seen Corn Pizza on the menu, so maybe that's been lost in translation. Since everyone is bringing up seafood, remember that clam pizza has been around a long time. It's famous in CT and I had a great one at Otto in NY a few years ago. The combo of shrimp and corn is a slam-dunk in a variety of forms, so crawfish can't be far behind, even on a pizza. I will say that generally I prefer vegetarian pizzas and rarely eat meat or chicken on my pizza; it's just a quirky preference as I'm not a vegetarian. One thing that was a bonus for my pizza was that I lucked out in getting some very fresh very sweet corn. The crust was our usual pizza crust, on the side of thin and crispy, a cousin of flatbread I suppose. So nice to have a new pizza I can make.
-
I didn't know pizza had an underskirt. A bit of char is so sexy.
-
Much to my own surprise it was very good. My husband, nephew and his wife all thought it was great. I briefly sautéed the corn with garlic and cilantro and some roasted poblanos. The recipe called for candied jalapeños. I made them the day before, but they turned out to be of such high heat that I decided against using them. To compensate for the pickling part, I added a little japanese pickle to the corn. The zucchini was sliced in wide thin ribbons USING A CHEESE SLICER NOT A MANDOLINE and sautéed in a little olive oil until the edges were a bit crispy. When building, half the pizza had a modest coat of tomato sauce and the other half was simply brushed with olive oil. The mozz went on first, then the zukes, then the corn. It really was quite tasty. You could call it South of the Border Flatbread if the idea of corn pizza is disturbing. One thing that interfered with my ability to assess the final result was that I couldn't see it. We are having a freaky hot spell here in the bay area so we ate outside (lovely!) By the time my husband brought the corn pizza out it was pretty dark. I am one of those people who likes to see my food, and a couple of atmospheric candles don't cut it. But even the most skeptical of the four of us (me) thought it was yummy. Of course I am a person who is not to be trusted. Although I am mostly a pizza traditionalist and minimalist, I do have my quirks: I really like pineapple on pizza, with or without ham.
-
In my experience most cuts labeled "beef for stew" make a decent broth, but oxtails make a broth with more depth of flavor and even texture. And in addition, oxtail meat seems more tender and more tasty after two hours or so of cooking than many other so called "stewing" beef cuts. If only cows had more than one tail each. Surely it would help them swat flies.
-
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Katie Meadow replied to a topic in Pastry & Baking
You are an amazing brave soul. I hope you get to take a day off. Read a novel. Scramble some eggs. If you must use some herbs cut them with a scissors. Everything you bake is extraordinary. -
Yah, thanks for reinforcing what a bad idea this is. The zukes have been ribboned, salted and patted dry, then fried so the edges are a bit crispy. I don't think they will be too wet. I'm more worried they will be burnt. Sorry to hear that the Chinese love corn on every pizza. That I would never have guessed. You will all be happy to know that the other pizzas are tomato and radicchio. Both my husband and my nephew are vacuum cleaners and will eat it all. The reason for all this is that one out of four people are in need of pizza with no tomato sauce or cut tomato. There will be plenty of cocktails and wine, and home made peach buttermilk sorbet for desert, which I have already started in on before dinner. Cheers!
-
I could be wrong, but I think Hatch chiles really refer to terroir, as in that was originally a designation for a type of hot green chile that was grown in Hatch NM. The area now grows a variety of peppers, including Big Jim, which did not exist in the sixties and early seventies when I lived there. I've had Big Jims, and they seem to be generally a less hot long green chile; batches of Big Jim in the past have often varied greatly pepper to pepper, some being hot, many often not. True Hatch were reliably scorching in my memory. Of course there were plenty of long green chiles grown in the southwest that were less hot than the famous Hatch. It was a rude awakening for me when I moved from NM to CA. There were tasteless Anaheims and mild jalapeños; it was hard to get a really hot green chile pepper. Now there are some vendors at local farmers' markets that sell reasonably hot poblanos. For a while I was missing hot chiles so much that I ordered bushels of Hatch chiles from NM. Eventually the cost of shipping became outrageous, and often I was sent a mix of Big Jims which didn't thrill me. Left on the vine to turn red, most chiles in NM are then dried. The varieties of red peppers that get dried are numerous around the world. I have never seen a dried red pepper labeled specifically as Hatch, although I'm sure it can be done. I don't remember seeing any fresh long red peppers very often when I lived there. Maybe demand is changing that. In the last few years a couple of vendors here have been selling fresh Espelette peppers, which are a long red pepper and quite hot. They have a different flavor entirely, being, I believe, originally from the Basque country. If you ordered a bowl of red chile in NM you were getting a soup made from dried red chiles, rehydrated into a slurry or a sauce, mixed in some fashion with a meat or chicken broth or water. If you ordered a bowl of green in late summer or early fall you were most likely getting fresh green chiles added to or cooked with the broth. If you ordered it in the winter or spring the green chiles were frozen.As noted by many they freeze quite well, and are typically roasted before freezing. Some people freeze them whole, still unpeeled. I always freeze mine after peeling. Iowa Dee, I just read your latest post. You must be getting some unusual Anaheims, because in my experience a true Hatch and an Anaheim are as different as night and day. As for growing poblanos and leaving them on the vine to ripen to red, I'm sure they would be delicious, especially if they had some heat.
-
Okay, not ordinarily something I would do, but for various reasons I am making a corn and zucchini pizza. There are recipes scattered about for such a thing. Almost all suggest a pre-cook for the zucchini or summer squash. About half the recipes pre-grill the corn before cutting the kernels from the cob and then topping the pizza. Many recipes just tell you to put raw kernels on the pizza. What would you do? I can pre-cook the corn kernels (no grill these days) but do I need to?
-
For a middle-eastern twist on Shelby's venison-zucchini meatballs, Ottolenghi has a recipe on his site for turkey-zucchini meatballs with a sumac/yogurt sauce. I am not a huge ground turkey fan, nor do I often have zucchini hanging around in the fridge, but this sounds like a good way to juice up meatballs made with lean meats. This evening I am making a pizza that I normally wouldn't make, but this one fits the bill, since all the ingredients are locally at peak right now and I am currently tomato challenged and need one "white" pizza. It's called "Corn Zucchini and Candied Jalapeño Pizza." Go figure. My husband makes a great crust and I have some beautiful fresh mozz so it can't be too bad, right? I am using a zucchini and one yellow summer squash and probably will sub out the jalapeños for poblanos that I roasted the other day, although candied jalapeños does have a nice ring to it.
-
California burritos in the northwest?
Katie Meadow replied to a topic in Pacific Northwest & Alaska: Cooking & Baking
I have never heard of a California style burrito, nor have I ever heard of a flour tortilla wrapped around french fries. I lived in New Mexico for many years, and have spent the last 40 years or so in CA. I can imagine a lot of different ways to stuff a burrito, but that isn't one of them. It will be a cold day in hell when I eat a Poutine Burrito. However I realize there are a lot of weird deep fried fads and wouldn't be too surprised to discover that someone is planning to outfit a truck to sell "Hamburger and Fries Burritos." Hope there aren't too many Generation Z's (or Canadians) that I have just insulted. I mean no harm! -
Making really good chiles rellenos is not easy. I never heard of stuffing after frying--how would you get the cheese to melt? Since you are doing a twice-cooking of a fairly delicate vegetable and need it to retain structure, a few things can help. The reason to use poblanos and not other chiles is, of course, because they have thicker flesh to begin with. Pick peppers that are structurally sound and flattish or blade shaped and seem hefty. Also they should have strong stems long enough to grab. Roast the chiles as quickly as possible, so the skin chars and lends itself to easy peeling but so the flesh doesn't overcook or lose shape. Use a cheese that melts well and fast. I learned to slit the chiles after peeling, then stuff before dipping into batter and frying. You can use a grapefruit spoon or needle nose scissors to get out the main seed cluster. Since poblanos are typically not overly hot, I wouldn't worry too much about scraping out every last seed. The less fussing the better. Another possible technique is to slit and seed before roasting. It is possible that this affects the roasting and makes the flesh more susceptible to overcooking on this first pass, but you might have to experiment to see which works best for you. It would certainly be easier to get the seeds out without causing tearing. That said, I admit that I never really mastered this dish and gave up before practice made perfect.
-
I'm still making my Greeks the way I remember them in Greece. Since that was more than thirty years ago I don't know if my salads have morphed or not, but they are pretty basic. I cut up cukes and tomatoes (bite size wedges, not little dice) and mix them into individual bowls. I sprinkle on some salt, toss gently, and let sit fifteen minutes or so. This starts a nice puddle of juice at the bottom. Of course it is predicated on having nice ripe summer tomatoes. Then I add a bit of very finely shaved red onion. Radishes, maybe, if I have them. Sometimes I add a dusting of dry oregano, sometimes not. I spritz on just a wee bit of lemon juice and a good drizzle of olive oil. Then I add French Feta, which I find to be creamier than most others, and less salty. The salad gets topped with Kalamatas or some other good quality black olives. That's it. Eat with fresh baguette and sop of every drop of juice. Green bell pepper? That's just wrong.
-
I'm not allergic to bananas but I really can't abide them in smoothies. They make every smoothie taste the same, at least to me. If you want to boost the thickness factor try adding some mango. Even with the addition of coconut milk or dairy the only way to unthicken a mango smoothie is to use a lot of orange juice. Fresh pineapple seems to keep the gloopiness factor down as well. Maybe mango fibre doesn't break down easily--no idea. A good flavor addition to a mango smoothie is a few drops of almond extract. Very tasty!
-
When I lived in New Mexico in the 60's and 70's oxtails were perfect if you wanted to make a green chile with beef instead of pork. Oxtails make such a rich broth all you needed in addition was an onion, some roasted Hatch chiles, and a few potatoes and you had the best Bowl of Green. But the price is so discouraging now I rarely buy them. Oxtails also contribute to a fabulous pho broth, which I haven't made in a few years either. Sounds awfully good, though, and winter is coming. Well, not for a few months yet here in the Bay Area. Although hundred degree weather never stopped any New Mexican from diving into a bowl of chile, especially this time of year when the harvest was in full swing. Yum. Truth to tell I don't think I could handle the heat levels I used to routinely tolerate in green chile.
-
In my experience Fiore Sardo is a very available cheese across the US. I buy it here in the East Bay and have bought it in Walla Walla, WA, New Mexico and New York. I've always found it to be a reliable cheese when traveling, not only because it is easy to find but also because it stands up well on car trips. If you can't buy it in NJ you can certainly order it from Murray's in NYC. I admit I've never paid any attention to the season but it seems like it is always around. Am I missing something?