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Posts posted by poppalarge

  1. This is probably obvious but... is the method for using "blue" maseca the same as regular?

    I have some blue maseca and some free time tomorrow so i might give it a go. I've not had a great deal of success making tortilla's in the past, i feel I am missing out on the puffing up.

  2. Can I ask what weight of chicken you usually use? A smallish Chinese one, or a western roaster?

    Is it just me, or do you find colour an unreliable indicator of temperature? Whenever I roast my chicken, I'm always careful to bring it up to 155 at the thickest part, but there's still some pinkness on the bone and in the juice. The flesh is so delicious at this point that I always eat it anyway, to no ill effect so far.

    I had this exact dilemma yesterday.

    I'm still alive. :)

  3. Looking at what he says on his site it looks like they're home cured by the man himself. I guess if they are his own pigs then he can sell them for whatever he likes. His feedback looks ok.

    Not really the same thing but last christmas I was in Spain and I wanted to have wild boar. My friend pointed me in the direction of a guy he knew. They kept boars on their land roaming free and he grabbed a live one and killed it for me. It cost a fraction of what it would have cost at the butcher.

    So I guess if they are doing it themselves with their own stock there's no reason why you should have to pay the extreme prices they charge in the shops and "museu de jamon"

  4. 2 things.

    1) The guys on ebay are undercutting the other guys, the "specialist" websites do charge a huge premium for things such as ham. However...

    2) There are different catagories of jamom, with a broad price range. Even the "pata negra" hams have a broad range of "quality" so some are much more expensive than others. In Spanish supermarkets you can find whole hams all in the same area ranging from 40 euro's to 300 euro's. The layperson wouldn't be able to tell the difference.

  5. Catering a a party for 75, while I was 8.5 months pregnant, in August, pops into my head, immediately.

    Shelling about 5 dozen chestnuts for soup was another nice, but never again, sort of deal.

    More will come to me, I'm sure.

    blanching, shelling and peeling chestnuts is definitely up there for me as well

  6. I had a kenwood IM200, small domestic Ice Cream Maker.

    However the casng has split and the Salty? water has leaked out.

    I was lookign at a replacement and I see that there's a attachment for the Kenwood Chef. Has anyone got any experiences with said attachment?


  7. Hi all

    I buy harissa in little tins over here in the UK.

    The braqnd I buy is harissa "du cap bon" and it comes in a little yellow/gold tin.

    Now I'm quite a chilli fetishist, but this stuff is insanely hot, and with it doesn't have much by way of flavour, just immense heat.

    I'm made harissa before from recipes of varying intricacy and complication and they've all turned out fine.

    I'm starting to think the stuff I am buying is come kind of concentrate and I'm doing it wrong. So question is , has anyone used this stuff? Am i doing it wrong, should I be adding other stuff in?


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