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Everything posted by memesuze

  1. Les Amis - one of the fireplace-endowed restaurants that I miss, like Senor O'Brien's for stone soup but I don't remember the name of that ice cream place upstairs across from Dobie - too stoned myself - had my first jalapeno ice cream at Ice Cream You Scream over near the Posse
  2. Is the Houston Phoenicia affiliated with the two Austin Phoenicia's?
  3. memesuze

    Roasted Cauliflower

    One variation is to toss the florets with melted unsalted butter, then toss with a bit of sugar, salt, pepper, sweet paprika, hot paprika, and cinnamon before roasting in a 450 oven about 20 minutes. Sprinkle with coarse salt - serve hot or warm. I've converted a few party-goers with that one.
  4. fifi, when you find out the local Houston sources for both the tasso and the bacon, please post - those of us elsewhere in the Lone Star State want to know
  5. Harney & Sons has a decaf Sencha http://www.harneytea.com/decaf.html as does Special Teas http://www.specialteas.com/cgi-bin/SoftCar...e=Decaffeinated and Holy Mountain http://www.holymtn.com/tea/decaftea.htm All three are quality vendors. I'm not impressed with Upton's green tea offerings, so would stay even farther away from any decaf green they had.
  6. Meyers arrived at Central Market today - 99 cents each - definitely different from the "sweet" lemons that started this thread. I plucked one from the box, and have scratched its surface, sniffed it, and then cut into it. Ah, now I understand - sort of a lemony orange - like a very sour orange, but definitely a lemon flavor there. And they all looked like Tana's pictures. Now I just have to figure out why I wanted them in the first place and whether it's really worth 99 cents apiece if I need a bunch. May not be making preserved lemons at that price.
  7. I've made Barbara Tropp's pickled ginger from her China Moon Cookbook, said recipe, of course, I can't find. But as I recall it took a fair amount of time due to the need to slice the ginger paper-thin. But made with young ginger - that pink-tinged, barely-there-skinned root, it was glorious. As I recall, the recipe called for rice vinegar and the ginger turned pink as it pickled - the color was not due to the type of vinegar. It wasn't as hot pink as the jarred or bought stuff, but it was pink. When you have nothing else to do try it.
  8. well, for sure, what Fiesta was selling wasn't a Meyer - shaped like a small flattish grapefruit with no nipple on the ends. I'm going out to San Francisco at the beginning of January - will look around - and taste - there.
  9. I agree with fifi's sister: some form of bland citrus - but surely not a Meyer - no nipple on the end, as in these photos from A&M: http://aggie-horticulture.tamu.edu/citrus/...yer%20Lemon.htm I'm still on the hunt....
  10. There is a bare hint of floral to the skin - I smelled citrus when I smelled the grapefruit. When I cut it open, the flesh is a pale yellow. Since the fruit itself does not have any golden or orange tinge to it, I'm not sure if that just means that it's not yet ripe and the flesh would turn orange upon ripening. The flesh is juicy, but very bland tasting - not sweet, not citrus, not sharp. I'll try asking at the store, but usually they don't have much of a clue. I guess I need to get Foodie 52 on the chase to get Central Mkt to stock these more often or let me know when they are in, if it is as hit-or-miss as it seems to be.
  11. I'm always on the lookout for Meyers, but they aren't often to be found in Texas - I've seen them at Central Market only once or twice over the last couple of years. However, today, at Fiesta - a chain that caters to the international, especially Latino, shopper, I saw a "sweet lemon" and purchased it in hopes that it would substitute for, or actually be, a Meyer lemon. It looks like a miniature greenish yellow-skinned grapefruit - not elongated like regular lemons, or like the picture of a Meyer on the A&M website. It's about 2.25" tall and 2.5" wide. Since I've never tasted a Meyer lemon, I couldn't say whether its taste, once I've cut into it, will be the same as a Meyer. Have any of you run into this type of fruit notation? And can you fill me in on its potential as a sub for Meyer?
  12. 1. Rely on a reputable vendor who has high turnover and understands proper storage - such as Harney & Sons, Upton's, Special Teas, Tea Trader, Simpson & Vail, Silk Roads, Capital Teas, Rishi, In Pursuit of Tea. Don't assume that all online vendors understand proper storage or off good quality teas. And be wary of buying from a bricks-and-mortar vendor or grocery store whose stock is stored in clear glass containers - their turnover isn't as frequent as the above-noted online vendors and their storage is less than ideal. 2. If you are considering freezing, remove as much air from the package. Then when you need to get some tea out of the bulk package, take a bit out and put the remainder right back in the freezer. If you leave it out, moisture will be created as the tea "thaws" at room temperature. 3. Proper storage at room temperature is generally considered to be in as small a container as possible, to prevent air in the container from deadening the tea leaves, an opaque-at-least container to prevent deterioration from light, a tight seal to prevent air creeping in, and a dark cabinet or at least away from any heat source. Air, light, heat and moisture are all elements that degrade tea. Some of the vendors listed above use those new zip-lock type of bags, while others will ship in tins.
  13. memesuze

    Chili Variety

    My favorite is Kit Williams' Bad Attitude Chili: pork roast, ground beef, Hatch chiles, tomatoes, Mexican beer, bourbon, bitter baker's chocolate, onion, garlic, hot paprika, cumin, bouillon cubes, salt
  14. You might not want to wait until January to hit your LeC outlet - the San Marcos one down here in Texas is starting its sale on the day after Thanksgiving - great deals
  15. I have a Sony Clie SJ22- using the Palm OS, with Documents to Go that came free with my first Clie, an SL10. With that software, I can load any of my Word doc files for perusal, searching, and editing on the Clie. It's available from Dataviz [www.dataviz.com] for $30. It also lets me load my excel spreadsheets, one of which is a wine-to-look-for list. I'm not sure if that would work for you, or how much you want to pay for the software.
  16. I've been very successful with red wine on khaki shorts and on a light green slipcover by immediately rinsing well with cold water and then thoroughly saturating with Spray and Wash, and letting it sit for a day or two before I wash in cold water.
  17. I tried making the piperade in my slow cooker yesterday - about six hours on low - tastes good, but quite a lot of liquid. Is that the way it was supposed to turn out? Could you give more exact directions in terms of low or high, about how long it takes, and what consistency to expect?
  18. memesuze


    Here's one thumbs-way-up vote for Bad Attitude Chili....
  19. memesuze

    Fresh Herbs

    Having the same problem with handfuls of basil, I recently made basil-infused olive oil for drizzling on fish, fresh-from-the farm tomatoes, or salad caprese and adding to salad dressings. It might be good also on a feta omelette. It keeps in the fridge for two weeks according to Jerry Traunfeld, whose HerbFarm Cookbook recipe I used. I gave some as little gifts recently when I couldn't use up my supply quickly enough. I took about three cups of basil, blanched it for 15 seconds, plunged into ice water, squeezed relatively dry, and threw in a blender with about 1.5 c olive oil. Whizzed it together for a couple of minutes and then drained without disturbing [so that it would stay clear] for an hour or so in my yogurt cheese cone.
  20. To continue the discussion: The Cadco 250 has an exposed heating element at the top of the chamber: does this present any problems with spattering when roasting birds? I've never cooked in an electric oven, so this may be a no-brainer.... The Cadco website presents ventilation guidelines that I want to check out with you guys: "*Ventilation guidelines for current Cadco Convection Ovens: Under local state or health codes, (i.e., California Department of Health & Safety,) our type convection ovens can be used without a mechanical ventilation requirement under the following general conditions: 1) Maximum operating temperatures without mechanical ventilation shall be approximately 450 degrees F. 2) Only breads, rolls, pastries, other baked goods and pizza may be prepared in the oven without mechanical ventilation. No meats or poultry may be cooked in the oven without mechanical ventilation. 3) The unit is operated in a well-ventilated area approved for food preparation. 4) The unit will be installed, serviced and maintained according to manufacturer's specifications." Do I, as a homeowner, not in a commercial kitchen, need to be concerned about the mechanical ventilation requirement? By the way, I do not have an exhaust hood anywhere in the kitchen or pantry [yet]. I'm still leaning toward the Cadco, because it is so heavy-duty. memesuze
  21. I looked at the Cadcos this morning - and, although I'd love to have the 1.3 cu ft model, I can't justify paying $750. I'm still leaning toward the Sharp 1.5 cu ft combo for $480. The temperature range for the Sharp is only up to 450, while the Cadco goes to 575. I'm not sure how many things I cook will need the higher temperature, and the heating element is not shielded from spatters. Ruth, do you find spatters, as from a chicken, to be a problem? Do things cooked on the top rack, like cookies, get burned more easily? I guess I need to do some thinking - 2 v. 3 racks, 450 v. 575, 9 5/8 interior height v. 8 3/8 interior height [only 1 1/4 inch difference]. Put that way, if Ruth thinks there's not a problem with the bare element, I might find myself leaning toward the Cadco. Thanks for your continuing input.... memesuze
  22. Background: I live in Austin Texas with a fifty-year-old Chambers range of which I refuse to use the oven in the torrid summer months from June through September due to the 45-minute preheat necessary to bring up to 450 and the hour-or-more cool-down - the monster is very well insulated and holds heat like a pit bull. So, I've been contemplating getting a backup electric convection oven. I've looked at the DeLonghi [interior very small - ~ 0.5 cu ft], considered a commercial convection only - - Farberware [~1.2 cu ft but concerns about the venting of heat], and now have been looking at the Sharp R930CS. What I like about this model is that it is geared for home use, will do microwave when my current nuker gives up the ghost, has a 1.5 cu ft interior, and currently is available with free shipping and handling. Since this will set me back about $475, I don't want to goof. It's about the same price as the Farberware commercial. Has anyone any thoughts on this as a choice, or on Sharp products? memesuze
  23. Don't know if I will catch you with this before you arrive in and depart Austin, but I think this week's Chronicle raves over the appetizer spread at the Roaring Fork, at the Stephen F. Austin Hotel memesuze
  24. Wheatsville is more of a political statement for me. [And they have upgraded their look and offerings in the last couple of years] Back in my hippie [as opposed to my current hippy] days, I just felt more comfortable owning my store. And today, I'd rather shop at the unabashedly corporate Central Market than the speak-out-of-both-sides-of-our-mouth Whole Foods. I'm not crazy about how they have treated their employees and their unionizing efforts through the years. Now, the rest of you can just shut yo mouths about that tea class - I'm barely comfortable enough meeting strangers for a dinner - I don't do standup well....one of the things I've noticed through the years when I've HAD to give a talk, like for work, is that I condense it so much that everyone's going on an hour break 45 minutes early! cdh, I know what you're saying about not going through the tea fast enough - I've recently cut down on my consumption to the point of imbibing only about 18-20 ounces a day. So when I'm reading Teamail and drooling over all the possibilities for my next order, I have to control my urges. I did consider soliciting help in consuming an order, but that requires agreeing on the vendor and type.... However, I'm not sure that, in terms of freshness, that your very own Silk Roads order wouldn't remain fresher longer than necessary to finish it off, at least vis a vis the freshness of whatever you could find at Whole Foods. Who knows how long they have been sitting there. Confession time: I have a small bit of a Phoenix Oolong, an Anxhi Oolong, and a Dragonwell in my work desk stash that I picked up just last week in a close-my-eyes visit to WF for the specific purpose of some oolongs and greens for work. But the aroma ain't the same as what David would send. What's the Fenghuang Dancong like? I'm ever in pursuit of a peachy oolong [Formosan, not Chinese] that introduced me to oolongs - florals are farther down my preference list, even after TieGuanYins. Have you ordered samples from Special Teas? or Capital Teas?
  25. cdh: Have you ever ordered teas directly from David Hoffman at Silk Roads in Lagunitas California? He's very helpful, the teas are incredibly fresh [when you open the package, the aroma is very heady - whether it's a green, oolong, yunnan or black], and the service is quick. As a Wheatsville member of long-standing [i joined when they were across the river next to a health food restaurant that gave me hepatitis in some fresh-squeezed orange juice], I try to support them when I can, over the corporate side of Whole Foods [i just have never enjoyed my experiences there and keep them to a once- or twice-a-year foray], Central Mkt is often a stop on my way home after work, and Sun Harvest sees me on Saturdays after the gym. But they all see my in my Birkies, when it's warm weather.
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