ElsieD
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Posts posted by ElsieD
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14 minutes ago, FeChef said:
Breaded shrimp ( popcorn ) lettuce,tomato,cheese, garlic aoli, and habanero mango dipping sauce is my favorite filling.
Sounds delicious. How do I make the mango habanero sauce?
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1 hour ago, blue_dolphin said:
Ditto the Masienda masa harina recommendation. This doesn't help @ElsieD in Canada, but for those in the US, Masienda masa harina is available at Whole Foods. Most stores have the white and blue. I've also seen the yellow at my local Whole Foods but not the red.
Since I'm usually a solo cook and eater, I like that I can easily scale the recipe to make the number of tortillas I want without having to make a big production out of it.
Actually, there is a Whole Foods here and I just checked them out. They carry that brand's Heirloom White Coon Massa as well as the Heirloon Blue Corn Massa.
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Thank you for the update. Safe journey home, I'll be following your updates with interest.
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Thanks everybody. Lots of suggested reading which I intend to do, I just haven't had time. I did make fish tacos last night. Pan-fried panko'd cod, with a pineapple salsa. Wow, was that good! Thanks, @blue_dolphin for the suggestion.
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Can Boston Cream Pie be frozen? I'm thinking of making individual ones and am wondering if I can do this.
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1 hour ago, blue_dolphin said:
Are you making both corn tortillas and flour tortillas for your tacos? Or are you buying them and looking for filling ideas?
I'm a big fan of breakfast tacos and love using flour tortillas made with bacon fat. Potato & egg is a great combo. Chorizo, avocado, eggs and cheese. Bean, cheese and bacon.
Also, of course, fish tacos, generally with freshly made corn tortillas.
At the moment, I'm just buying the corn and flour tortillas. Do you make yours? I wouldn't mind making them but I would need a tortilla press and I don't want to buy one unless I'm sure I'd use it. So for now, fillings and toppings. What do you top your fish tacos with? I was thinking of a mango/red pepper and maybe cucumber concoction.
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I recently decided to start making these. I had this preconceived notion that I didn't like them but then I had some and realized I was mistaken. I have had the book 300 Best Tacos on my bookshelf for I know not how long (or why) and dusted it off. The first recipe I made was Kalbi tacos with Asian Pear salsa. They were delicious but I used the marinade on a strip steak rather than short ribs.
I'm looking to make more. Any good taco ideas out there?
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Every year in these parts, Carp, a village outside my city along with Perth, a place a bit further out, hold what they call Garlic Fests. All kinds of garlic is sold there there, all locally grown. Russian Red was one of my favorites.
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I have the same one that @JoNorvelleWalker and @lindag have. I've had it for years and if I ever needed to buy another I'd get the same one.
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1 hour ago, BeeZee said:
I add it to oatmeal to increase the protein content. I have mixed it into plain Greek yogurt with some berries for a PB&J vibe, also.
Wish I'd thought of that when I had my jar.
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I bought some years ago and tried to use it for lower-calorie peanut butter for John. He didn't care for it.
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7 hours ago, MetsFan5 said:
I admit to finding comfort in canned soup when sick. This new soup— Campbell’s tomato and grilled cheese is interesting. I have grown to like tomato soup but while I have no issue trying a canned version, it wouldn’t be with water.
https://sporked.com/article/campbells-grilled-cheese-and-tomato-soup-review/
One of the very few canned soups I like though I seldom buy it. If I see it, I'll buy one and try it.
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Where does the water go and how much goes into the machine?
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I see the oven is deeply discounted at the moment.
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My SIL and BIL hosted an Easter brunch for 9 people. I was asked to make Greek yogurt which I did. I also made 4 batches of ginger pumpkin muffins, I batch per family. The brunch was today. John went but I couldn't go because I was under the weather. Sad.
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I have some HO . YA soy sauce. Best before date is July 19, 2024.
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My replacement oven is going back to Anova today and they are sending me a new one. So this will be oven #3.
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2 minutes ago, blue_dolphin said:
That's true. I usually either microwave or boil a little custard cup of water and let the blob sit in it to dissolve. Usually takes a couple of minutes while I'm doing something else but if you need to add the blob directly to a pan, then it does indeed take more whisking.
Thanks. I'll just freeze my tubs, measure out what I need, add hot water to it and let it sit until it dissolves. Problem solved.
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1 hour ago, blue_dolphin said:
On the other hand, if saving freezer space is the key concern, why not just leave it in the tub?
Well, duh! You are right about freezer space. But I was also thinking that maybe with some liquid already added, it would be easier incorporate it into what I was making because it wouldn't be, for lack of a better word, as "blobby" hence requiring less whisking time. I used some the other day and found it took a while before the MTG totally dissolved.
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Is it possible to dilute the 16 oz. tubs say 1 part demi-glace to 1 part water and freeze that in ice cube trays? @fledflew said uptrend he used a ratio of 1:4 but to save room I wonder if 1:1 or 1:2 might work.
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1 hour ago, rotuts said:
well, I hope you have a very large Personal Beverage
that you've well gotten into :
the WHPS purchased the last 10lb vat of
can you believe that ?
and BTW
had the right idea :
purchasing all the 1 lbs via subscribe and save
saving 5 % on the oder
' every 6 months '
by then , there would not be any more .
now that's very savvy shopping
it did occur to me earlier in the day.
maybe subliminally .
What or who is WHPS?
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41 minutes ago, fledflew said:
I'm not sure that I understand your question, "Does it Vac?" Like can you vacuum pack it? If that's what you are asking, then yes. I do dilute it down to the recommended ratio of of 1:4 first, freeze in cubes (Ice cube tray), and then vacuum pack the frozen cubes in bags so it doesn't freezer burn. I also freeze it in sheets (poured into quart sized freezer ziplocks, squeeze out the air. and lay those flat to freeze). I end up with about 1/4" thick sheet of frozen demi and I can break off small pieces as needed.
Do you happen to know if one freezes the undiluted semi-glace in ice cube trays, how hard it is to get them out?
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42 minutes ago, rotuts said:53 minutes ago, rotuts said:
Thank you. Fixed it.
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54 minutes ago, TdeV said:
@ElsieD, how are you going to take a PORTION out of the frozen 16 oz tubs?
I assume that since they are quasi-gels, they would be scoopable. Am I wrong?
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Food Funnies
in Food Media & Arts
Posted
Oh, lordy, I remember that one. It was hilarious.