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guajolote

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    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    What's a typical day, like what time do you eat breakfast?  Do you usually eat dinner after the kids go to bed?

    breakfast is usually a glass of grapefruit and then lots of black coffee. sometimes on weekends i'll make bacon, egss, etc. but i'm usually not hungry when i get up.

    we usually all eat dinner together at around 5:00 :shock: . this allows us to clean up, get the kids to the park so that they can run around and get sleepy, and then get to bed. i would prefer to eat at 7 or 8, but my wife really doesan;t like cleaning up at 10.

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    yesterday:

    my daughter had kix and rice milk for breakfast

    her lunch was applesauce, string cheese, bologna, marias, and cashews

    my wife and i both had leftovers for lunch

    at 5:00 or so i had a bolagna sandwich w/ maille mustard on a dinner roll

    both kids had barilla pipette cooked in chicken broth for dinner, and a dinner roll w/ butter w/ some rice milk.

    at seven or so they each had a popsicle.

    we got home and i had some bourbon, then some of the pinot gris. after they were in bed i:

    soaked the cellophane noodles in water. cooked the noodles in boiling water for like a minute.

    sauteed some shallots and chilies in oil. added the chinese sausage sliced. added the noodles.

    beat 2 duck eggs w/ a little fish sauce and lime juice.

    added the eggs to the noodles/shallots/chilies and added a the basil and black pepper. cooked and stirred for about a minute. let it cook undisturbed for about 3 more minutes, then flipped it (no spills :biggrin: ) and let it cook another 3 minutes.

    i kinda based thish on a laotian ( i think it was) dish that i found in hot sour salty sweet. i'll try to look it up later.

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    the duck eggs are from rolling goose farm in loda IL.

    the goat cheese i had wen. night was from capriole called Mont.St. Francis..check out thier website, they have great products.

    i bought both of these from the green city market. it's a great place to shop. when i asked judith schad, the owner/farmer/chesse maker how often they were at the market she said 'whenever the threshing machine is working' :laugh: she is so nice, and her cheeses are great. she also told me that when they started all the cheeses were given french names, but they stopped doing that.

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    today's ingredient list:

    pom wonderful

    water

    leftovers for lunch (if anyone wants details i'll post them)

    cellophane noodles

    bologna

    marias

    rice milk

    string cheese

    vegetable oil

    thai basil

    diet coke

    thai bird chilies

    rice milk

    kix

    val's bakery dinner rolls

    bourbon

    2002 albecht pinot gris

    gerolsteiner

    pepper

    cellophane noodles

    fish sauce

    lime (the fruit)

    chinese sausage

    duck eggs

    barilla pipette

    grapefruit juice

    chicken stock

    2 popsicles

    mott's apple sauce w/ cinnamon

    roasted guatemala antigua beans

    butter

    shallots

    today i've also included what i cooked for my kids, including a packed lunch.

    my wife went out to dinner at cafe bolero :angry: . when i talked to her she was having a mojito :angry::angry: and carne milanesa :angry::angry::angry:

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    The Alpenroast rocks but you will need good ventilation when the cooling cycle kicks in.  I've been using one for a couple of years and can offer plenty of tips and tricks but you'll have to visit the fabulous  eGullet Coffee & Tea Forum  to discuss that.

    i have a very powerful hood. my wife says she can smell it when i'm roasting from 2 blocks away. i had been using a fresh roast pus for about 1.5 years. i order my green beans from the coffee bean corral, usually columbian or guatemalan.

    of course, the first thing my wife said when she saw the alpenrost was 'where are we going to put it ?' :angry:

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    it's called POM wonderful. i always include the wonderful part b/c i :wub: the name. the label says pomegranite juice and natural flavors. i think it's way to strong on it's own but i like it diluted about 4 parts sparkling water to 1 part pom. my wife thinks it would be good w/ some vodka in there too but we all know vodka is for sissies :wink:

    All right, my burning question is POM.  What exactly is it?

    I've seen bottles of it....is it just bottled pomegranate juice?  That can't be it, is it?  Why is it so popular?

    Soba

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    yesterday:

    gf juice and coffee for breakfast

    no lunch, was too busy working and pickling

    i made bread and butter pickles. i have 2 cucumber vines in my yard that have been going crazy. every week or so i pick 6-8 cucumbers and make a batch of bread and butter. my recipe is adapted from joy of pickling (one of my top five favorites) and conatins cider vinegar, brown sugar, a little water, salt, cucumbers, onions, shallots, mustard seeds, black peppercorns, and thai chilies (or whatever chile is laying around - fresh or dried). i'll often steal some hot peppers from my neighbors yard, he hasn;t caught me yet :biggrin: . yesterday my pickling was extra fun b/c a friend of mine gave me 1/2 gallon ball jars. these have been discontinued b/c the usda doesn;t publish canning reccomendations for them anymore :sad: . but i have 6 and most of you have none so :raz: .

    i ate the gummy bears on the el ride home from school. i on;y had 3 or 4, while she had less than she wanted.

    for dinner (while sipping on some bourbon):

    yellow wax beans blanched and then sauteed in butter. they were terrible. i'll rant about my produce i bought sunday later.

    into the rice cooker i threw botan (japanese style) rice, chicken stock, chopped carrot, and a sliced shallot. S&P too. set it and forget it.

    pounded out the pork cutlets (they were brined, of course)

    placed a couple of sage leaves and a chunk of goat cheese in the middle

    rolled them up and tied them w/ string

    dusted them with flour and sauteed in OO/butter until they were brown on all sides. stuck them in the oven for about 10 more minutes

    threw some sliced garlic in the pan, deglazed with red wine and stock. let it reduce.

    looked for the maille. i was out :angry: added a little 1/2 and 1/2 instead.

    served the dinner w/ the bread.

    had some more red wine later, and a 'cocktail' of gerolsteiner (german sparkling water that's VERY minerally) mixed w/ POM. some more red wine. ate a couple of cashews.

    more later. i'll try to answer the great questions that have been asked later too.

    Which restaurant(s) will close next? Why?

    in The Heartland: Dining

    Posted

    My chef pointed this thread out to me and was apalled by the nature of this thread.  I hope that you all realize, especially with the mention in Chicago magazine, the harmful nature that this type of public discussion could have on the restaurants mentioned.  Besides the pre-Moto paella fiasco, does any of you have a bad experience to share about any of these restaurants to justify this rumor mill?  Do you now understand that this discussion will strongly influence many readers of Chicago Mag to not go to these restaurants?

    This is not a case of "if you don't have anything nice to say...", but if writers for major magazines are going to pinch off bits of egullet discussions to fill out their articles maybe we should all strongly consider what we write and how it could impact, maybe unjustifiably, a new, interesting restaurant struggling to get a foothold in this already difficult to survive in industry.

    Or maybe people would like to see how easy it is to close a joint down based on second-hand accounts?

    you forgot to give us your pick rich

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted

    later today i'll sort it all out, after i've finished my gummy bear cocktail :laugh:

    here's what brown brought yesterday. i really like it. it roasts 8 oz at a time. my first try i didn't roast quite long enough but the coffee was still good.

    i've also been shopping twice in the last 2 days. i think this is a little below my average :blink: .

    yesterday went to the rogers park fruit market, which is 2 blocks away from my house. picked up some gerolsteiner, cashews for my daughter's lunch, and some cotija cheese. i wasn;t planning on buying the cotija but my daughter wanted it.

    today i went to lincolnwood produce (affectionately known as LP). didn;t reall have a list but came out with:

    a whole case of gerolstainer

    an avacado

    dinner rolls from val's bakery (val delivers his bread in a ford focus :wink: )

    maille

    1/2 & 1/2

    lurpak (they were out of my favorite czech butter, jana valley :angry: )

    POM wonderful

    pigs feet

    chicken livers

    oyster mushrooms

    and a couple other things i've forgotten

    eG Foodblog: guajolote - g-man foodblog, the game

    in Food Traditions & Culture

    Posted · Edited by guajolote (log)

    here's what i ate/cooked with today. can you guess what i made?

    water

    salt

    cucumbers

    shallots

    red onions

    turmeric

    red wine

    gummie bears

    1/2 & 1/2

    gerolstiner

    green coffee (guatemala antigua)

    bay leaves

    pepper

    pork cutlets

    Val's Bakery wheat bread

    brown sugar

    goat cheese

    eagle river bourbon

    flour

    sage

    butter

    olive oil

    grapefruit juice

    yellow beans

    garlic

    rice

    POM wonderful

    carrots

    chicken stock

    cider vinegar

    diet coke

    mustard seeds

    roasted coffee

    celery seeds

    thai bird chilies

    more details later. at some point i'll declare a winner, who will get a prize :shock:

    Dining Dutch

    in Elsewhere in Europe: Dining

    Posted

    here's another interesting name, frickedillen.

    these are deep fried sausages made from udder and pigsnout. i do not have an udder guy yet, unfortunately.

    i wonder if any of our medieval cookbook collectors here has the book " "De verstandige kock" (i'm trying very hard not to make a locker room joke :laugh:). this site has the cookbooks and some recipes translated into english.

    Dining Dutch

    in Elsewhere in Europe: Dining

    Posted

    What's the story with caraway seeds?  They're often refered to (on their packaging) as being Dutch.  Is this their actual origin or merely a variety?

    =R=

    too lazy to google today?

    caraway

    Origins

    Although Caraway is produced in Holland, Egypt is a major additional source. The Dutch-type Caraway is the premium seed because of its uniform shape, consistent color, and its oil content. The Dutch variety is more aromatic and bitter than the Egyptian, which has a milder, rye flavor.

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