pistolabella

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About pistolabella

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    Tennessee

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  1. Making Mexican at home

    Wellll I hate to be such a tease with the mole making, but last night my husband came down with a horrible stomach flu so there will be no such Mexican cooking project this week. We'll be postponing til next weekend so that he can enjoy as well, and I'll update then. This weekend's project is now to make some good soups for him to have while on the mend. KayB - we're in the Knoxville area. Never know what to *really* expect with the snow forecasts here, but I have a feeling we'll actually see something this time.
  2. All About Rye Whiskey (Part 2)

    I'm a big fan of ryes, and have found that a lot of the typical, readily-available ones in my area are not to my liking - I really dislike Bulleit & Knob Creek, for example. Typically our go-to house ryes for cocktails are, in order of preference, Old Overholt & Rittenhouse - both fairly cheap but packing the "spiciness" i like. I am also big fan of Willet 3 year for both cocktails and sips. Woodford will "do" if I'm ordering a cocktail out, but I probably wouldn't buy it for home.
  3. Making Mexican at home

    For some things, I never know when to start a new thread or revive an ancient one that has lots of good input. In this case, my subject is mole, and I found several old posts about mole, and then this post which features plenty of mole as well but seems to enjoy better success and discussion when revived, so here I am . East TN is being told we can expect another last 'bout of winter weather this weekend, so I want to cook something delicious and complicated and cozy. I have had mole and homemade tortillas on my list for ages, so this seems like a good time. I've enjoyed a lot of good mole varieties over the years but never made one (of any type) myself. I've settled on the mole rojo a la Rick Bayless (I've seen it pop up in various places around here), with a little inspiration from a Oaxacan culture blog as well. https://www.thepauperedchef.com/article/my-first-mole-rich-red-mole-with-chicken http://oaxacaculture.com/2012/03/recipe-making-authentic-mole-rojo-in-teotitlan-del-valle/ As the second link references Mexican chocolate with almonds, I'm quite excited because I have a disc of Taza mexican almond chocolate I've been hoarding for no real reason until now. I'm really looking forward to this and will post pics / let you know how it turns out! any tips based on the two recipes I linked? I am going to continue reading over all the great old mole posts i'm finding on eGullet.
  4. Super Bowl 2017: what are you serving?

    Will just be my husband and myself...I think charcuterie (we'll have just received the latest box from our Carnivore subscription) and some good olives for grazing, and a couple of small homemade pizzas when the hunger hits. We use Publix bakery pizza dough balls on an Emile Henry pizza stone, sauce made with Muir Glen fire crushed tomatoes and a wad of fresh basil simmers low until we need it. Toppings consist of whatever needs to go from the Fridge, and possibly whatever's left on the charcuterie board. A nice, sippy Tiki drink or two like a Mai Tai and mayhaps I will make some brownies when the inevitable midgame boredom hits me.
  5. Black Bean Soup: How do you make yours?

    great to know. im goimg to try no soak next time.
  6. Black Bean Soup: How do you make yours?

    great tips! i started robirdstx soak method and now i can get ready for the "fun" part \ aromatics and whatnot. definitely plan on trying them in the oven soon as well.
  7. Black Bean Soup: How do you make yours?

    reviving this thread as i want to make some black bean soup this afternoon. its crummy and icy and cold out and i would like to let some soup simmer in the dutch oven. i have a 12 oz package of beans but did not have the forsight to soak them. ive spent the last 20 mins reading various articles on the merits of cooking them unsoaked, or doing a quick soak, or not bothering at all if they arent soaked. anyone care tonshare your experiences with dried black beans and quick soaking or not soaking ?
  8. Carnitas

    The boar looks amazing. I guess to clarify when I say "wet" I mean we've ended up with some meat just swimming in liquid, which is not how I'm used to eating them at taquerias. I will check out the other thread - thanks! It didn't show up when I did a search.
  9. Carnitas

    I'd like to try my hand at homemade carnitas again after a long time of not making them. I plan to do it Monday while I'm off work, so I will have plenty of time to fiddle with it. What's your favorite method / recipe? In the past I've tried various approaches I've found online. My husband is pickier about the outcome than I am. His biggest complaint is that they often end up too "wet". I've tried Smitten Kitchen's riff on Homesick Texan. I've tried Homesick Texan's riff on Diana Kennedy ( this was my favorite ). I've read about using Coca Cola, insisting on orange juice, using only water. How do I get big, tender chunks with caramelized and browned ends?
  10. Food for new moms

    Thanks for all of these ideas!!
  11. Food for new moms

    My best friend is having a baby this week and I want to periodically drop some food for she and her husband. I want to keep it easy, low-fuss/muss for them, but I need some help with ideas. She's not nursing so that isn't an issue, and I know her tastes pretty well. I want to avoid noodley cream-of-something soup things. I'm doing a lasagna, but what else would you suggest, along with reheating instructions I can include? I do not have children so I have no idea what those first days are like, but I know she will have a few family members in the house to be fed as well. I'll also include some cut up fresh fruit and ready to eat salad. Casseroles? Soups? What do new moms need and want?
  12. Thanksgiving 2016

    Thanks for the sweet tater recipe!! as for the cider-roasted veg, I'm going to riff on these recipes...I've seen suggestion of roasting ahead of time and then bringing back to temp, but I may have to do a trial of that first. I don't want a tray full of beautiful but soggy vegetables. Maybe I'll do as Real Simple suggests, and roast them the day of, a couple of hours before dinner..then just keep them at room temperature. http://www.myrecipes.com/recipe/roasted-vegetable-salad-apple-cider-vinaigrette http://www.realsimple.com/food-recipes/recipe-collections-favorites/seasonal/make-ahead-thanksgiving-recipes/cider-roasted-vegetables
  13. Thanksgiving 2016

    I am cooking my very first Thanksgiving dinner this year....and I'm pretty excited. I have tons of questions and techniques to figure out, but the menu is looking like this: Nibbles : cranberry chipotle sausage balls; a cheese/relish tray; spiced nuts - Fresh whole turkey in this brine : http://inasouthernkitchen.com/the-turkey-brine/ - traditional herb dressing (my parents will bring) - a "wild card" dressing/stuffing I will make - tbd, possibly cornbread (if the sh*t hits the fan, this will be the dish that doesn't make the cut as it is the least necessary) - My stepfather's amazing shiitake and sherry turkey gravy - sweet potato casserole - pecan topping - considering trying a crockpot recipe I found for this but a little unsure about that - cranberry clementine relish (parents bring this as well) - Collard green gratin - cider roasted vegetables (potatoes, carrots, garlic, parsnips) - green beans with bacon Dessert: - a pumpkin something my mom will make - chocolate coca cola cake I am excited and also totally overwhelmed. I can rattle of 30 things I'd like to make, but, I'm one lady with one oven and one fridge so something's got to give. I am also scared of buying into too many "make this in a crock pot" and "make this 2 weeks ahead" things. It's tempting, but if it doesn't cut the mustard, I am stuck with a slow cooker full of gluey potatoes. All tips for first timers appreciated! I would totally add a mac & cheese to the mix if anyone has a highly-recommended version that can actually be made ahead and reheated without turning into a brick.
  14. First trip to St. Martin coming up this summer and I'd love current restaurant recommendations. I've deduced Grand Case is the hot spot for dining and fortunately that's where we're staying. Any standout restaurants - both fancy and beach-bar calibre that I shouldn't miss anywhere on the island? Best place for a people watching / touristy day in Philipsburg? A preference between the two restaurants on Pinel Island? Thanks!
  15. Chicago dining out

    Opinions on any of the following for a steak: My short list right now is Bavette's, Swift & Sons, Cherry Circle, Mon Ami Gabi, Chop House...I'm open to suggestion. Straight up steak house, bistro, Italian / steakhouse, anything is OK. I'd like to be able to hear my fiance talking over dinner if that isn't a tall order. We'll be in town next week so I want to make a reservation. Ideally nothing more spendy than what I've mentioned above. Thanks!