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Xanthippe

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Posts posted by Xanthippe

    TDG: The Ravishing Radish Sandwich

    in Cooking

    Posted

    Am I the only one who had to look up eructation?
    The only reason I didn't have to look it up is because I'm a crossword fanatic, and it's a fairly common clue or answer in the puzzles.
    There's a taco cart here that has radishes as a garnish.  No cheese, lettuce, or tomato.  Just radishes, onions, cilantro, and lime wedges.
    Cheese, lettuce, and tomato are pretty much Americanized taco condiments (with the exception of some cheeses); radishes, onions, cilantro, and lime are typically Mexican.
    I've always had my sandwiches with butter and salt but that goat cheese variation sounds even better.
    Doesn't it though??!? Got some French Breakfast and little Black Plum radishes at the farmers' market this afternoon, and I have fresh Cypress Grove chevre in the fridge -- it's time for tea!

    Varmint Exposed!

    in Food Traditions & Culture

    Posted

    No, that is the stuff that parents of 4 L'il Varmints are made of!

    you mean yours are still asleep at 5:00am? :shock:

    why can't I get my 3 little ones to sleep past 5:30?! :angry:

    I'm getting tired just thinking about it! :raz:

    How does Tony Randall survive??

    Using Lard in Pastry

    in Pastry & Baking

    Posted

    Also, I suspect that anyone following a kosher diet wouldn't bother with any food brought into the office by another co-worker. 

    You never know - there are lots of people who don't eat pork, and not just Jews. And there are lots of Jews who don't keep strictly kosher (and would eat cookies in the office) but definitely won't eat pork (e.g. me)

    If I had eaten one of those cookies and you hadn't mentioned the lard, I would be really unhappy with you.

    Morale of the story: always mention ingredients people might have a problem with, unless you know (for sure).

    - S

    Fish,

    Again, had my co-workers (all 3 of them!) been vegans or Kosher, I would have mentioned it right away. That said, I would have no problem whatsoever putting any leftover cookies in the break room for anyone wandering by who was hungry for cookies. And NO! I would not put a sign saying "Warning: Cookies contain lard."

    I believe that if you are trying to follow any sort of special diet, especially a kosher or vegan diet, then it is your responsibility to ask if the cookies have any sort of things you might not want.

    For instance, if I were a vegan I might say this:

    "Wow! Thanks for bringing cookies. I'd love to try one, but as you know I don't eat butter, eggs or milk. Are those vegan cookies? No? Well, thanks anyway."

    If I were trying to keep Kosher I might say this:

    "Wow! Thanks for bringing cookies. I'd love to try one, but as you know I don't eat anything unless it comes from a Kosher kitchen. Is your kitchen Kosher? No? Well, thanks anyway."

    I guess what you're saying is that you (an, um "sort of" kosher) would not expect an innocent ginger cookie to be made with pork fat. Here's a script for you:

    "Wow! Thanks for bringing cookies! Some chick on this food website I frequent made cookies with lard. I don't eat anything with lard since I avoid pork. I'm sure your cookies don't have lard, so I'm going to enjoy one. Thanks!

    At that point, your co-workers script might be.

    "Wow! What sort of demented person would cook with lard? Of course my cookies are made with Duncan Hines's finest cookie mix. Please help yourself."

    At which point you could eat a cookie and lay any blame for your dietary indiscretions on either Duncan Hines (whose ingredients you didn't bother to question because no one could understand what they actually were) or your evil, horrible co-worker who tempted you with cookies.

    Brilliant, claire797! You go!!!

    And I've been meaning to ask: Is the cutie-pie avatar your daughter??

    Your favorite hot/spicy snack?

    in Ready to Eat

    Posted

    I love wasabi peas, and peanuts for that matter (there is far more wasabi-goodness with the peanuts). 

    I recently picked up some sort of red-savina laced nuts on holiday.  I'm heading to a BBQ tonight, so it will be the perfect opportunity for my friends and I to experience them together.  :rolleyes:

    Where do you find the wasabi peas, s'kat? I'm all for more wasabi-goodness!!! :biggrin:

    And do report back on the savina-laced nuts after tonight's BBQ . . .

    Dinner! 2003

    in Cooking

    Posted

    Pork crackling on a three inch soft pita topped with mustard.

    Oi sabagizpacho (gaspacho with oi sabagi [stuffed cucumber] kimchi, vodka, scallions).

    Stir-fried sugar snap peas and ramps (wild garlic) with fesh lemon spritz.

    Grilled sardines stuffed with sorrel, topped with lemon zest, wrapped in Boston lettuce.

    Bundle (on a Chinese spoon) of soba (buckwheat noodles) with gomasio and shoyu.

    Large wontons stuffed with crabmeat and a whole quail egg with an aka miso sauce.

    Deep-fried yuba knots with fleur de sel.

    For 34.

    Jin, your dinners appear to be quintessential perfection but for one flaw: you don't serve dessert! I know you have no use for sweets, but for me, a dinner without dessert is like a, um, er . . . dinner without dessert!! :wink:

    No chicken breasts. Steak. And dessert.

    Dinner! 2003

    in Cooking

    Posted

    I would have to say I prefer the orange semolina cake just a little tiny bit over the other, the lemon-almord cake sort of depends on the raspberry sauce and yogurt cream to pull it all together while the orange cake can stand alone.

    I am actually eating it for breakfast as I type! :biggrin:

    and I will let you in on a secret if you promise not to tell anybody................

    I didn't use EVOO in my olive oil cake...

    I used canola oil! I was out of olive oil and didn't feel like going to the store, I can imagine it will only be pbetter with EVOO! :biggrin:

    Thanks for clarifying. Orange semolina cake, here I come!!

    Oh, and I promise, on my honor as a former Girl Scout, not to tell a soul that you didn't use EVOO in your olive oil cake . . . :wink:

    Using Lard in Pastry

    in Pastry & Baking

    Posted · Edited by Xanthippe (log)

    As far as lard is concerned, I don't know that much about the best means of making it.  If there's a lard expert out there, please enlighten us.  Nightscotsman has started us down the right path, but we need more info!

    I'm not an expert, but I do make my own lard (mostly for use when I make tortillas.) The stuff in the store is awful. It's fairly simple to make, but takes some time. The main thing is to start with leaf fat. The new Joy of Cooking has a good piece on making lard that will get you started (p. 1069.)

    Also, I just found this article after doing a Google search and it explains things about the same as I make lard. "EasyFunSchool" :smile: (the site) has a better explanation than the other sites I looked at.

    I use a cast iron kettle and the hardest part is getting the first bit of fat to melt. After that melts and gets hot just keep adding more without trying to push things too much.

    Yep, nix the store-bought stuff and either make your own, which I've done, or purchase it from an accomodating butcher. We have many Hispanic mercados in these parts, and I've never had a problem getting quality manteca from these establishments.

    Good lard is essential for authentic refried beans, and does wonders for a pot of Mexican cowboy beans. I've used it in cornbread, as well.

    claire797, those gingersnaps sound great. I wouldn't hesitate to eat 'em!

    The Hot Sauce Topic

    in Kitchen Consumer

    Posted

    I am hooked on Texas Pete and I have been even before I knew it was manufactured right here in my home state of good ol' NC.  It's not as hot as some of the hot sauces, but it has more body than Tabasco and there's a saltiness to it.  I put it on just about anything - popcorn, grits, hard boiled eggs. mmmmm

    love texas pete also!!! the best

    I order this stuff four bottles at a time (we can't get it out here), so I'll always have a couple extras on hand when the revolution comes. Texas Pete rocks!

    Dinner! 2003

    in Cooking

    Posted

    The first one was the lemon almond polenta torta, this was really incredible!

    Thanks, torakris. Both cakes sound terrific, and the citrus flavors would be perfect in this hot weather. Would you recommend one over the other?

    Texas BBQ Sauce

    in Texas: Cooking & Baking

    Posted

    Crap - now you've made me have to admit that I can't keep either my Carolinas nor my Dakotas straight.

    I stand corrected. South Carolina is, of course, the mustard sauce whereas North Carolina has the vinegar-pepper sauce (Eastern NC) and the sweeter tomato-vinegar-pepper sauce (Western NC).

    My apologies.

    For pity's sake, no wonder my mama can't make the mustard sauce!! Well, DUH !!!!!

    My apologies aussi. You'd think my mama would've raised me up better . . .

    Dinner! 2003

    in Cooking

    Posted

    dessert:

    orange semolina cake from the latest edition of Eating Well, the second cake I have made from their section on baking with olive oil and they were both fabulous!

    What was the first cake you made using olive oil, torakris?

    Goose-or-duck-fat roasted potatoes are the best! :wub:

    Four New Shows on the Food Network

    in Food Media & Arts

    Posted

    Is he trying to be passed off as soul? :blink: I just got a pain in my chest.

    Sorry, elyse, I should have clarified that my observation about Rivers' lack of soulfulness is just that -- an observation. I doubt even the cluess FTV execs would try to pass him off as soul!!

    Hope the pain in your chest is gone now . . .

    Texas BBQ Sauce

    in Texas: Cooking & Baking

    Posted

    I'm feeling good (not great but good) about the Texas style sauce. Feeling good about the KC sauce. Feeling great about the Jamaican Jerk sauce. But the North Carolina mustard sauce still isn't working for me.

    That confounded NC mustard sauce is an illusive one to replicate; even my born-in-Virginia-raised-in-North-Carolina mama can't do it!

    BTW - given that you're in the Bay Area you should try Memphis Minnie's in SF.

    You know, you're not the first person to recommend Memphis Minnie's, but I'm so enamored of Flint's that I've not followed up on the suggestion. Perhaps this is the time to live dangerously . . .

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