KennethT
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Posts posted by KennethT
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On 8/4/2020 at 4:02 PM, David Ross said:
I did a taste test this morning with two of the salsas that I had frozen. The Roasted Tomatillo Salsa lost a bit of the bright green color, and was just a little diluted from the thawing process, but still tasted just fine. It will still be good to serve in a lot of dishes as an accompaniment, but I for salsa and chips, it's better fresh. The other salsa I tested was the Roasted Tomatillo-Chile Salsa. The deep reddish brown color hadn't changed and the mild spicy level was still there. It was just a little diluted from the thawing, but still is a great salsa for lots of dishes. So a surprise to me that some salsas hold up pretty well when frozen and thawed.
Sorry - I just saw this post now...
But, if using a really smoky chile like the pasilla de Oaxaca or a chipotle, would that smoky flavor survive the freeze/defrost?
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On 7/5/2020 at 6:27 PM, David Ross said:
Now on to another tomatillo salsa, but this one includes toasted, dried chiles. The recipe I use a few years bask as the base calls it Roasted Garlic Tomatillo Salsa with
but I just call it a Tomatillo-Dried Chile Salsa. For the tomatillos I used the same technique as the fresh tomatillo salsa, run them under the broiler to soften and get some char. For this batch I used dried chiles I had on hand, Ancho, Mulato and Cascabel. The heat factor would be considered in the mild range. When I make red chile sauce, I cut out the stem and remove all the seeds from dried chiles. For this salsa, I cut out the stem and the main seed pod with scissors, but left some of the seeds. The chiles were toasted in a dry, hot cast-iron skillet until they puff up and get soft, then you catch a whiff of a wonderful smokey aroma. I added about a tablespoon of water to thin the salsa just a bit, then processed with, a lot, (10 cloves), of toasted garlic cloves, Mexican oregano, salt, pepper, and a bit of sugar and a few drops of liquid smoke and a bit of fresh cilantro from the garden.
I've got some quail in the freezer so I think I might grill them and serve with the salsa. Also thinking about serving this salsa with an egg dish for breakfast.
I just picked up a bunch of pasilla de Oaxaca chiles and was planning on making something similar to this. I love the intense smoky flavor of the the pasilla de Oaxaca... but when I make it, I can't use all of it at one time, by a long shot.
Does anyone know if this type of salsa freezes well? Or when defrosted does it lose a lot of its essence?
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22 minutes ago, Paul Bacino said:
Sure-- Had 4 boneless quail/ the night before seasoned with Tony Chachere's no salt season blend ( Bagged and rested )
next day made the marinade- I dont measure much so approx.
Soy - low sodium 4T
Sambal -1T
Garlic -1-2 clove
Ginger 1.5 " nob cleaned and diced
white wine -2T
oil- i used a touch of avocado
dash of seseme oil
approx. 2T of honey--I added to my sweetness level
BBQ sauce-1t-T ( had some home made stuff )
Add couple diced rosemary leafs ( what I had was pretty big )
I micro waved that..to melt the honey allowed it to set and come together. About 30 mins. before grilling added 1/2 marinade to quail with large sprig of rosamary.
Grilled on plancha / waiting on Korin grill ) flipping twice and basting.
Mushrooms-- cleaned/ dry pan cook / added salt/ butter and garlic/ touch of wine/ then heavy cream and parm and pepper. add a bit of water a simmer
Cheers Doc
How did the flavors of the ginger, soy and sambal go with the rosemary? You don't often see them together..
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Last night we were in the neighborhood of our favorite Thai seafood place, and because it was just so nice out we couldn't resist!
Shrimp chips with nam prik pao - nice and shrimpy.
Limeaid
Raw shrimp with lime juice, chiles and herbs - like a Thai ceviche
Fried gourami salad with coconut lime dressing.
Pak boong
A typical Thai steamed fish with lime/chili sauce
Dessert - ground peanut and black sesame in a sweet ginger soup.... And another order of shrimp chips - they're addictive!
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45 minutes ago, Duvel said:
We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ...
Coming back home I felt I had to make it up to him and improvised a hot pot ... luckily we had some items at hand.
Got this shichimi togarashi with yuzu peel from a dear Japanese friend. It is so aromatic ...
Asahi - good to have stock !
Getting ready ..
Yum - and the little one was happy, too ...
And finally something to warm up the cook 🤗
Wow- that looks like a feast for 8 people!
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1 hour ago, ambra said:
That sandwich looks so good! What's in it?
It's a chicken pesto panino. Chicken breast, what they call "pesto mayo", arugala and tomato
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10 hours ago, ElsieD said:
I have a flank steak swimming away for dinner tomorrow. I have been trying to decide how long to leave it in there. It is at 133F. I have read to do it anywhere from 1 to 3 hours to 24 hours, the latter time mentioned by @Okanagancook and @KennethT. I can pull it out before bed or let it go until dinnertime tomorrow. I'm looking for a tender but not mushy steak. What would be the best time? I have done lots of steaks but never flank.
I haven't done it in a long time, but I found that 24h at 133 turned out really well - not too much loss of juice and tender with just a bit of chew as a steak should have - ready for the quick sear.
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1 hour ago, TicTac said:
Not being a huge fan of champagne I did celebrate with one of these followed by crispy chicken ‘fingers’, Korean sweet potato, chipotle aioli and carrots for good measure
Nice beverage. Years ago, I had a friend who was from Mexico and was somehow related to the family that started Jose Cuervo. He had a huge collection of old reserva tequilas... although, personally, prefer a really good tequila neat.
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Chicken skin crackers
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1 hour ago, Okanagancook said:
Nigella's "Slow Roasted Pork Belly" (recipe available on line). Everything else on the plate was irrelevant! Wow, that skin.
Drool button pressed
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2 hours ago, weinoo said:
I seriously have no knowledge of Daitch?
I certainly remember the Great Atlantic & Pacific Tea Company!
I believe Daitch was bought out by A&P back in the early 80s, but I'm not positive. I'll ask my mother - she may remember...
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A picnic in our local park to enjoy the beautiful weather and great energy in the city today. Champagne being popped all over the place...
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1 hour ago, weinoo said:
I remember Grand Union! (And Food Fair, and HIll's (that was my place of employment while in high school and once old enough to have a job), and King Kullen, and...). those were the days! Except if you were a first born child.What about Daitch?
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47 minutes ago, weinoo said:
I have one of those - but I wanted to do this slow roast thing in the CSO, since it's less to mess around with and clean up.
I'm sure. The worst thing about the Cameron is the cleanup - it's a little better if you put foil above and below the wood chips, but it still gets gunked up.
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8 minutes ago, weinoo said:
I had taken a class, given by a Norwegian chef, where he slow roasted and very lightly smoked salmon in a conventional oven.
So, I am attempting to use the steam girl for that purpose.
Remember - I said "attempting." The salmon actually does pick up a bit of smoke. But I wonder if there's a better way, since so does my toast the next morning?
Cameron's stovetop smoker. Those things are great. I have to check mine to see if it works on induction so I can use it after I move. Or I can always get a portable butane burner (which I've been thinking of getting anyway).
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3 minutes ago, Anna N said:
My daughter found this at Costco and texted me a photo. I said I was willing to try it. Sounded good to me.
So I fried a little up with some beet greens and some tomatoes.
Don’t be tempted - unless you fancy ham-flavoured sawdust. Even simply sliced and put on a sandwich without any additional cooking it has the most peculiar texture. Happy to hear other opinions if anyone else has tried this product.
How does it come? Is it canned?
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2 hours ago, weinoo said:
I'll bet that ice tastes real good!
Maybe not, but I'm sure it does a fine job of chilling SV items.... or stock pots in the sink... or anything else that needs chilling...
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I find De Cecco the best of the supermarket varieties.
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I could be wrong, but living in the US, I'm not concerned about things like HepA and other water borne bugs... if I lived in Vietnam or India, that would be a different story. Here in the US though, what I'm concerned about is contamination during picking in the fields - like if the field workers went to the bathroom, didn't wash/sanitize their hands and spread it all over the lettuce or something. But I think that's relatively rare, when compared to areas whose water supply is contaminated with HepA.
If you're really concerned, a lot of these water bourne bugs have vaccines - I get them every few years since I travel to places where it's known to be in the water supply. Sure they're not 100%, but nothing is, right?
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20 minutes ago, heidih said:
You made your snarky point boys- shutting up now,
sorry - I never meant to come off as snarky. And I definitely didn't mean to insult or want you to be quiet - we are all entitled to our opinions here and there is nothing wrong with yours.
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Going from factory chicken to sustainable fish is like going from a Chevyto a Ferrari... probably better off going from Chevy to Corvette - which is the sustainable chicken...
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7 minutes ago, scamhi said:
chicken tinga last night. I made pickled red onions and forgot to use them.
we had margaritas with this
What did you serve this with? tortillas? rice? Also, do you have a recipe you can recommend?
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1 hour ago, Captain said:
Sunday Roast.
We definitely need a "drool" button... "delicious" just doesn't quite cut it!
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@lindagBeautiful. And take it from me, 4 months delay due to Covid isn't that bad... we bought our apartment over a year ago and we were only allowed to start renovations in September, and hopefully they'll be done in another month or so!
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Dinner 2020
in Cooking
Posted
how do you prep the dou ban jiang? The stuff I get is very chunky - do you chop it up finely before adding?