[Drinks! 2018]

7 hours ago, Okanagancook said:

I was reading the drinks section in David Tanis’ One Good Dish.  Watered down wine...equal parts cold water or soda and decent red wine served over ice.  Sounds refreshing for hot day.

 

Anyone tried this?

 

No, but try MR.  Omitting the unnecessary oxidane.

 

[Manitoulin — Life on the level]

On ‎8‎/‎2‎/‎2019 at 3:15 PM, Kerry Beal said:

That and hummingbirds I understand 

 

While researching traditional pozole ingredients at work this afternoon* I learned that indigenous Mexicans also sacrificed butterflies and hummingbirds.  Do Ontario's food laws provide for religious exemptions?

 

The good news:  as far as can be determined no ortolans have yet been hunted in Mesoamerica.  Even though the CSO instruction booklet comes in Spanish.

 

 

*My Bolivian friend asserts she will never eat pozole again.  Then again, Bolivian street vendors blend up frogs.

 

 

[Manitoulin — Life on the level]

1 hour ago, Kerry Beal said:

It was a windy night - making it possible to hike around Low Island without getting eaten alive. 

 

 

Found this in my travels - oddly just after I took the picture my phone turned itself off. I have to be quite deliberate to reboot my phone and I'm pretty sure I hadn't.

 

 

Steal the label for your three booze bottles.

 

[Dinner 2019]

@Smithy I feel your pain.

 

[The Bread Topic (2016–)]

 

Loaves a bit smaller than usual due to dough reserved for pizza.

 

[Krispy Kreme]

1 minute ago, Kim Shook said:

No - AFTER!!!  I'm getting a permanent crown and a temporary crown.  Luckily, they are both on the same side,  So I can chew my doughnuts on my left side.😁

 

I meant your dentist's retirement account.  I had a crown fitted today.

 

[What Are You Cooking Sous Vide Today? (Part 3)]

https://forums.egullet.org/topic/144350-cooking-with-the-food-of-morocco-by-paula-wolfert/?do=findComment&comment=1957009

 

https://forums.egullet.org/topic/63502-moroccan-tagine-cooking/?do=findComment&comment=1996648

 

[Manitoulin — Life on the level]

25 minutes ago, Margaret Pilgrim said:

Kerry, is this literally a pop-can naan or did you improvise with canned biscuits?     It the latter, I certainly understand your comments about the off-putting flavor and saltiness.    And if the former, couldn't they have come up with better?

 

Sadly the former...

 

https://forums.egullet.org/topic/158615-manitoulin-—-life-on-the-level/?do=findComment&comment=2208952

 

[Krispy Kreme]

33 minutes ago, Kim Shook said:

I saw something about this today on FB.  A tunnel of PB.  I'm gonna be in line tomorrow right after I have my dentist appt.

 

Your dentist will be thrilled.

 

[Excess egg yolks and wedding desserts]

ice cream

 

[Manitoulin — Life on the level]

1 minute ago, Kerry Beal said:

My breakfast this am.

 

 

 

 

Lovely lighting on the toast.

 

[Brazil nuts]

3 hours ago, kayb said:

I love them coated in chocolate.

 

 

https://nuts.com/nuts/chocolatessweets/chocolate-covered/organic/organic-dark-chocolate-brazil-nuts.html

 

[Brazil nuts]

8 hours ago, jmacnaughtan said:

Good to know on both counts, although I've only ever seen them whole.

 

https://nuts.com/nuts/brazilnuts/pieces.html

 

[Brazil nuts]

I buy my Brazil nuts from nuts.com.  They are excellent.  I get them pre roasted.  The Brazil nuts I purchase are actually from Bolivia but the nuts.com cashews I buy are from Brazil.  That Brazil nuts rise to the top of the bowl is simple physics.  Makes them easier to eat.

 

Hint:  Brazil nut pieces are just as tasty but are a fraction of the cost.

 

If you have excess Brazil nuts, NY Times pork satay is a good way to use them up.

[Manitoulin — Life on the level]

1 hour ago, Kerry Beal said:

Adulterated Corpse Reviver- Anna and I agreed that even unadulterated it wouldn't have been our favorite. 

 

Your profession, no?  Please explain "the purple".

 

[Dinner 2019]

1 hour ago, gfweb said:

I never liked corn as a kid either. Probably the canned and frozen stuff my mother relied on...barf. 

 

And i swear the corn on the cob must’ve been horse corn. Gummy and not sweet. 

 

Now the only corn stuff off my list are the vile Fritos and popcorn (which smells like feet)

 

 

Frozen?  Frozen?  At least you got frozen.  What I remember best (or one might say worst) is "succotash":  canned corn and lima beans.  I doubt the resulting dish bore much relation to what the Indians would eat (and my father was Cherokee) unless they were very, very hungry.  Some of course add peppers and tomatoes to succotash, which were even less familiar to the eastern tribes than to the Europeans.

 

They say one of the four locations on earth where agriculture developed was the eastern United States.  I can't imagine that poor primordial first farmer had canned succotash in mind.

 

 

"Smells like feet" reminds me of something I was reading earlier this evening about pozole.  Turns out for pozole pork is not at all traditional.  Quoting Wikipedia:

 

According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it "tasted very similar" [to human flesh], according to Bernardino de Sahagún.^[9

 

https://en.wikipedia.org/wiki/Pozole

 

 

And now I have a whole bag of Rancho Gordo hominy to use up.  Anyone want to come for dinner?

 

[Absurdly, stupidly basic cooking questions (Part 2)]

1 hour ago, TdeV said:

 

Did you do anything special to augment the flavour of the accompaniments, @JoNorvelleWalker?

 

I still braise the sous vide meat traditionally in the tagine for quite a while.  As I recall the cooking times @Wolfert suggests on eGullet are a good bit longer than in her books.

 

[Absurdly, stupidly basic cooking questions (Part 2)]

37 minutes ago, TdeV said:

Okay, I have another question. (The lamb roast mentioned up-thread was put on ice and it's now in the fridge, so no reports on texture yet).

 

I have a dinner coming up this weekend. I have a 5.4 lb lamb shoulder (raw). I had thought to do the lamb sous vide.

 

I'm having a grand time looking through cookbooks; however, most of these great recipes are not for sous vide. I'm concerned about the pot liquour; if there isn't any cooking of the roast within it, then what about flavour?

 

What do other folks do? Do you change the recipe so that the meat is cooked sous vide and then folded in to the rest at the end? Do you bypass dishes that weren't designed for sous vide?

 

(I'm reading Mourad: The New Moroccan and Wadi's New Mediterranean Cookbook and Wolfert's Morocco. Oh là là!)

 

 

 

I've cheated and precooked lamb sous vide when making a tagine.

 

[Dinner 2019]

33 minutes ago, gfweb said:

 

Whats the objection to corn,basil, onion, tomato and thyme?

 

Pretty tasty, it is

 

Seriously, I enjoy corn when it's on the cob.  Off the cob I have a strong aversion.  Possibly due to too much canned corn in my youth.  Last week for the first time in my life I tried pozole.  This was with some trepidation but I loved it.

 

 

[Dinner 2019]

28 minutes ago, gfweb said:

 

Cheeseburger with charred corn salad

 

 

I'll pardon you the charred corn salad.  Others may not be as forgiving as I am.

 

[" The Fasting Cure is no Fad " WSJ Aug-3]

I don't follow a strict schedule but I've been doing this sort of fasting for years before it was fashionable.  Typically on a work day I start in on my sandwich (at work) around 3:30 pm and finish by 5:00 pm.  Then I sit down with my mai tai and peanuts (not at work) about 11:30.  Dinner follows.

 

On non-work days I often don't eat till close to or after midnight -- though this afternoon I had a snack of peanut butter and yogurt about 4:30.  If I'm hungry I eat.  If I'm not hungry I don't eat, except for when I have to interact with normal humans.  And I eat what I want and can afford.  I don't follow any sort of diet.

 

[Manitoulin — Life on the level]

8 hours ago, Anna N said:

 I just spit my coffee all over my iPad.  I know that you mean the Mexican dish but as soon as I read it I was reminded that at one time I honestly believed that moleskin came from moles. I used to think that there were people who sat around skinning moles.  So you  see how I made the leap to you intimating that it was a hot mole sandwich. 

 

 

 

 

"There is just now an exceptional demand for moleskins,...due to a report that the King recently had a waistcoat made of moleskins."

 

 

[Manitoulin — Life on the level]

3 hours ago, Kerry Beal said:

Absinthe in that one.

 

Do the gendarmes come for you if you cross over into Quebec?

 

[Correlation between Miracle Whip users and Ketchup users?]

1 hour ago, liuzhou said:

I never use tomato ketchup. not ever.

Never had Miracle Whip, but having read about it, I've decided it's a miracle whoever invented it wasn't whipped!

 

I usually make my own mayo, but will eat Hellman's if there is no choice.

 

Hellmann's has made its way to Liuzhou?

 

[Dinner 2019]

Last night:

 

 

One tomato was from my balcony.

 

 

 

Kenji duck fat roast potatoes.

 

 

 

Another Berkshire chop.  I do love them so.  Dinner was impacted by the amperage of my kitchen outlets.  The Philips Grill and the CSO tripped the breaker.