Darienne

Well, GRoston, I am not much for following recipes either although I do use Poblanos in this recipe and few hot peppers. Good luck with the pan situation.

Puerco Pibil is my 'go to' pork recipe and I make large batches at once and then freeze the shredded meat to use in other ways also. This recipe looks good although I prefer the one by Roberto Rodriguez. I used to cook mine in a large slow cooker until it bit the dust and now I use an (unbreakable) electric roaster.

Thanks JohnT. Looks delicious. Can you please tell me the approximate capacity of a 'large Dariole mould'? Thanks. Sorry, I can't tell you how the post links work. Still haven't figure it out myself.

Finally got hold of my friend and asked her all the pertinent questions. Father was raised in Java and then Holland. Came to SA as a married adult only and settled in first Johannesburg and then Gilletts, Durban. Her Mother was English and cooked English. She's the one who eaten SA food. Melk Tert, Malva Pudding, Bunny Chow, Mrs. Ball's Balls (she called it). etc. She thinks her Father has never eaten Bobotie. And Father is too old to manage Bunny Chow. So I was way off base. Sorry. And there's a SA store nearer to the Oshawa/Whitby area but she shies away from going there because she says she always spends a couple of hundred dollars...and then eats all the Biltong driving home in the car. So we will still have Bobotie. But with her agreement, I am rather leaning towards making Malva Pudding for dessert. Any recipes for Malva Pudding besides the one I found on Epicurious? Thanks.

Wonderful story about the Chutney. Thanks, JohnT. And Anna, I guess you know Peterborough pretty well. Certainly you have read my 'complaints' about shopping there a goodly number of times...and often been able to point out to me in which grocery store I can find such and such...usually Metro, where we don't shop as it's way off our beaten path. This thread is turning out to be quite a treat for me. Thanks all.

Thanks Chris. John and Elsie have both sent me recipes for the chutney so I think I'll make it. The small city where we shop, Peterborough, Ontario, is not noted for exotic ingredients (don't tell them I said that) so Mrs. Ball's chutney might not even be carried there. No doubt I could get it in Toronto. Still I'll look next week.

Thanks so much to everyone who has replied to my call for help and even sent recipes. I am grateful. I'll report back how the dishes work out for me and if my guests like them or find them familiar. Thanks again. ps. I even have apricot jam.

Thanks for the butcher's site, Anna. I'll certainly pass it on to my friend.

Thank you so much JohnT. Straight from South Africa itself. I still have to get some chutney or make some. You don't by any chance have a favourite chutney recipe, do you? Thanks again.

Thanks Andie. A plethora of choices.

Easter our guests will be two, a daughter and her just-turned 99 year old Father, Cape Dutch from South Africa. The Father was born in Malang, Java. The daughter moved to Canada many years ago and her parents followed much later. They eat only North American foods now. The daughter, a fellow dog lover, has picked Melk Tert for dessert, but I am still nowhere on the mains. I have found several recipes for Bobotie which sounds like a possibility. I've made it before but decades ago. On rice I guess? Any other suggestions? Thanks.

Easter this year we will have over a friend and her Father (he turned 99 yesterday) and the meal will be mostly for his pleasure. He was born in Malang, Java of Dutch parentage but settled in South Africa during WWII when he was not allowed into England with his English wife. His daughter, my friend, moved to Canada many years ago and much later her parents followed. So dessert is already picked: Melk Tert and I had rather thought of Bobotie for the main course. All suggestions welcomed.

The chicken will not be browned and all will be well. Thanks again.

Re the Tequila Chicken. It puts me in mind of Roberto Rodriguez' recipe for Puerco Pibil...except for the soy sauce, of course . Puerco Pibil is my go to recipe for pork these days. Thanks so much for the recipe. I AM going to make it, although I have only chicken breasts in the freezer right now and that won't add to the deliciousness of the dish I fear. Thanks, Smithy.

I like the boozy fruit idea. I still have some fruit from when I was going to make a Black Cake many, many moons ago. With S-i-L and B-i-L coming on Thursday and having some whipping leftover from the last Margarita Pie, I could make the Impossible Cake, leave out the coconut a la Shelby, and top with the boozy fruit and whipped cream. I could even melt the butter...

Looks lovely...and now, maybe, you'll share the ingredient list and rough instructions with us, your loyal fans. :rolleyes:

I don't really know the answer but would think that boiling the material should surely be enough. Maybe someone else can tell you. We ended up with yards and yards of very old voile...at least 40 years old...when we outfitted an empty house for a long stay in Utah 6 years ago. I brought all the curtains home with me and have used them for a plethora of cooking events. I've sew pieces into huge bags to keep the fruit fruit-fly free during the summer. And also to cover an entire table outside to keep it fly and insect free. I've drained yoghurt in it. Hung jelly in it. Covered just-baked cookies to keep the bugs off. Covered chocolate. You name it, I've done it. I hope you enjoy your voile also.

Thanks for your 2 cents worth. I really appreciate your mention of the wet brine/dry rub options. As noted in my earlier post, I was too 'confused' (for want of the correct word) to go any further in my first attempt. Yes, I can see where it's not needed at all. I am so accustomed to making dishes like Puerco Pibil that I simply marinaded the meat...and well, some said it was a thing to do. And it was a thing I knew to do. As for the oven cooking...it's all I have to work with right now and it's electric at that. Our outdoor B-B-Q appliance is quite dead. And we can't have gas or propane in our house. Gas is unavailable, and having a propane stove and oven precludes having a Stove Guard (www.stoveguardintl.com/) hooked up to make sure no one accidentally leaves a burner on and walks away. Can't afford to have a fire in the middle of nowhere with no water mains within 3 miles. As to overcooking the ribs. I did. They fell right off the ribs. Completely. Which probably made DH happy because he doesn't like the mess of eating ribs, but wasn't what I was looking for. So today, we are buying more ribs and soon it will be attempt #2. Hard to believe that I never tried this one before....

Thanks all for continuing this thread. Now that I have made ribs once and they were a smashing success, I think I have the wherewithal to go back and read the entire thread. The Korean rib recipe looks great, Jayme, and thanks for posting it. Where we live there are no Korean restaurants, just the usual array of second-class All-you-can-eat buffets which leave much to be desired. I think we have two Japanese restaurants and one Thai. We tried the Thai and liked it. Must go back. I have no idea of whether the Thai do ribs or not. The local rib restaurants are pretty much all chains with Southeastern American type names...

Spareribs. Something I have never made before today but something I love to eat. I think I've eaten them 3 or 4 times in my life. Yes...or no...it doesn't make sense. But then why should it? And DH always picks chicken the odd time I have had ribs. He said he wasn't interested in ribs. And on top of that he likes stuff sweeter than I do. So DH bought some Pork Back ribs at a local grocery a couple of days ago and I was to render them edible. Simple, I said. I'll go to eGullet and see what I can find as a recipe. Needless to say I was overwhelmed with recipes and brining and boiling and smoking and many sauces and various methods of cooking and degrees of heat so on and so on till I thought...enough! So I copied about 10 different recipes/methods and then fretted. I always fret when I make something for the first time. We didn't have all the ingredients in some recipes and I decided that I didn't really want to follow other recipes...too Chinese...too Hawaiian, didn't want garlic in them, etc, etc. So I took ideas from the various recipes and marinated the ribs overnight in the mixture which emerged. And fretted. Cooked them this morning in a 300 degree oven starting at 8:30...won't do that again...but oh man! They were delicious. Messy as can be, but so satisfying. Here's my marinade which I also spooned over the ribs on our plates (next time I'll make it into a proper sauce. Didn't have the presence of mind today.) We ate them with Ed's coleslaw and corn chips. Next time rice also I think. 2 pounds of back ribs 1 cup orange juice 1/2 cup lemon juice 1/3 cup brown sugar 2 Tablespoon medium hot chile powder 1 Tablespoon Lea & Perrins 2 teaspoon black pepper 3/4 teaspoon hot chile powder The two ground chile powders used were bought in little cellophane packages in the Hispanic section in a Utah grocery and they were marked medium and hot respectively. I have dried peppers on hand, but was just too paralyzed to grind and use any. I would appreciate any commentary on my exploit. Not looking for praise, if any, but rather for further information, etc. Thanks. I have every intention of doing this again. Often.

Thank you. I'll mark it on the calendar. No thoughts yet.

David Lebovitz. The Perfect Scoop. Keep needing to make his Buttercrunch Toffee. Claudia Roden. A Book of Middle Eastern Food. I like her Tabbouleh and Hummus recipes always. Rick Bayless's Mexican Kitchen. Learning about adobado dishes. Otherwise...it's recipes in my binders which I have gotten from here and there and everywhere, including from eGullet.

Just found this topic for the first time. Yummm. I'm snacking on some wonderful pecans from North Carolina, generously sent to me by a fellow eGulleter. I'd love Anna N's sweet and spicy recipe to plonk some of them into. Please...

No doubt I should know what this means, but I don't. How does one use a microplane on a tart case? Thanks.

No answer from me, I'm afraid, but I'm always interested in reading about these sorts of problems.