Jump to content

guajolote

participating member
  • Posts

    2,250
  • Joined

  • Last visited

Everything posted by guajolote

  1. i don't believe it. you'll have to show me. bornhofen's rulz!
  2. do you get a discount if you use your prefered card?
  3. didn't smell at all. it was great market and VERY BUSY . i highly recommend going. lots of things are still in season: shallots, leeks, potatoes, spinach, baby lettuce, beets as big as your head , kale, broccoli ,cauliflower, winter squash, parsnipos, etc. i also picked up a dozen eggs, honey, mushrooms, some goat cheese from capriole, and an epi from bennisons . parking is a problem, i was with my kids and had to pay the $12 for the zoo parking there's also a thanksgiving market on saturday at the church across from the best western in evanston. i'll be picking up my 16 lb. bourbon red guajolote . I sure hope the Lion House is less 'aromatic' than the Monkey House or this is going to be a less-than-optimal venue for food shopping. =R= ←
  4. Hello, Beef is usually considered rare at about 120 degrees F, while lamb is rare at about 135 degrees F. Why the difference? Thanks
  5. Hello, Does trussing a bird help it cook more 'evenly.' The thigh takes the longer than the rest of the bird to cook. Wouldn't leaving the thighs and legs 'open' expose them to more heat, thereby cooking them faster? Thanks.
  6. carnes toluca? in oaxaca the dogs are called 'hot dogs exquisitos', which i think is hilarious
  7. The poster here is referring to my (well known?) aversion to molasses. The answer is no, it's not enough brown sugar to impart a "molassessy" flavor. If it were, I'd have omitted it from the rub recipe long ago. Do I sense a minor bit of rib envy here? =R= ← i don't need ribs, i have pickled tongue
  8. doesn't the brown sugar in the rub make the ribs taste molassessy?
  9. =R=, if you have a 'signature dish', what would it be? what does your wife do with the matzos after passover?
  10. =R=, who is the 'hottest' food purveyor you buy stuff from? i want to shop wherever she works this weekend .
  11. =R=, are you going to make a pate' this week? sources have told me you're quite good at them.
  12. =R=, is it true that your nickname is 'forcemeat'. and what will be inscribed on your tombstone?
  13. =R=, do you think that if you weren't taking all these picture, processing the pics, writing descriptions, etc. you would be able to cook some better food?
  14. a good reason is you're wasting one cup of chili that you could have given to me . and you do make good chili if i remember. of course, it's not as good as mine .
  15. please don't inaccurate is a very good description of him
  16. this sounds about as fucking shitty as the bears performance yesterday
  17. sorry about the delay but i had a dinner party saturday and yesterday was too nice to spend on the computer, to finish up my notes from friday i canned salsa, made snerd (dutch pea soup) - i used whole dried peas instead of splitpeas, next time i'd use split peas - and for dinner i made pasta w/ a souce of italian suasage and peppers, after the market on saturday i went to the butcher and bought a sirloin tip, chicken, oxtails, more bologna, summer sausage, ground veal, and ground chuck; after getting home i made chopped liver, horseradish (made my own for the 1st time, wow, my sinuses really cleaned out) and a summer vegetable custard (yellow peppers, pattypan squash, corn, shallots, duck eggs, mimolette cheese, and 1/2 & 1/2) for the dinner party, where i drank a lot and ate tons of good food, including pork brandade, a great salad, potato coogle, a dip that my friend named after me , various sausages and cheese, and great desserts including apple crisp, a dutch boetterkoeke, and another tasty cake; yesterday i had panfried coogle w/ a couple of fried eggs and for dinner i roasted the sirloin tio roast, made a gravy, boiled some fingerling potatoes, and had some corn which i hope isn't the last of the season, oh yeah and had a bourbon and a glass of gigondas
  18. after seeing my pictures i wish my camera was still broken went to the evanst:angry:n farmer's market this morning at 6:45. i like to get there before it gets busy. here is a pic of what i bought. good luck trying to figure out what anything is. from upper left, clockwise: spinach watermelon mixed baby lettuces 7 grain sourdough (bennisons bakery) baguette lima beans eggs carrots apple cider porcini and hen of the woods onions sweet yellow peppers haricot verts sweet corn apples ( i bought a varietal mix) white peaches (last of the season ) italian parsley pattypan squash heirloom tomatoes not pictured are 3 chocolate croissants that were gone 10 minutes after i got home. most of my produce i buy from nicholls farm and orchard, and also a lot from a place called Green Acres.
×
×
  • Create New...