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Richard Kilgore

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Posts posted by Richard Kilgore

    Tex-Mex Cooking with Robb Walsh

    in Texas: Cooking & Baking

    Posted

    I decided to do lengua. Robb's recipe calls for one tongue, about 1 lb. I stopped by my regular taqueria and picked up a tongue, but it was almost three lbs! Does anyone know if there is a qualitative difference between a small and a large tongue?

    It's in the crockpot. I'll have pics in the next day or so.

    You've got balls, sir! I actually order a taco lengua almost every time I go to my local Mexican restaurant, and I really like it. It's really more of a texture thing than a flavor thing -- If you enjoy that "tonguey" texture, which I do. Are you going to give it a quick fry or something before serving, though? The tacos I get usually have a little bit of texture right on the outside, as though they were re-browned or fried or something before they go on the tortillas.

    Two flour tortillas with Mexican cheese (this was even labelled quesadilla cheese) and thinly sliced roast chicken in between.

    That cheese is actually good, despite the generic-sounding name. I recently took a cooking class with a Mexican lady (she's from wherever they make Cotijo cheese -- I mentioned it and she got all proud, and rightfully so) and she used that stuff liberally. It works on nachos, too.

    I usually order a taco de lengua when eating at my favorite local taqueria, Latino Market. (Click here to go to A Gringo in Taqueria Land) The texture of lengua varies depending on who's cooking and how long it has been on the line, but at Latino Market it tends to be more in the direction of fall apart tender. On the other hand, at a small place down the street, El Jalapeno, the chef has serious knife skills and the lengua is cut in precise 1/4 inch cubes that are firm, though tender, and not cooked as long. I like both; they're just different.

    Tex-Mex Cooking with Robb Walsh

    in Texas: Cooking & Baking

    Posted

    All these dishes look great! Thanks for starting this Linda and Elie.

    I decided to do lengua. Robb's recipe calls for one tongue, about 1 lb. I stopped by my regular taqueria and picked up a tongue, but it was almost three lbs! Does anyone know if there is a qualitative difference between a small and a large tongue?

    It's in the crockpot. I'll have pics in the next day or so.

    I also made quesadillas today, which are so simple they did not even merit a recipe in Robb's book...just a listing along with other Tex-Mex terms in the front. Two flour tortillas with Mexican cheese (this was even labelled quesadilla cheese) and thinly sliced roast chicken in between. Heated on both sides on an ungreased cast iron griddle until the cheese melted. Cut into quarter wedges. How simple.

    The Terrine Topic

    in Cooking

    Posted

    Wow! Lucy, that is beautiful.

    And thanks for starting this thread. I have yet to do my first terrine. I was inspired by a previous thread to get an LC mold and a couple of books. Now here I am inspired again.

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted

    I made Suzy's cake this weekend as well. It was easy but I was not too impressed with it. Tasted like a brownie but with a more floury/fluffly texture at room temp. It was actually better straight from the fridge, where it turned dense and fudgy.

    Elie

    The rich bitter-sweet Vahlrohna chocolate in a cakey, slightly less than purely fudgy, texture was what I liked about Suzy's cake. I guess part of it is what you like and what you were expecting. What kind of chocolate did you use?

    Ghirardelli as usual. It was not the taste, which was rich and chocolaty, I did not like, it was more the texture. I really did not think it was a bad cake per se, there are just too many other ones I prefer to bake.

    Elie

    Part of it may be that you are a more experienced baker, and I am...well, easily amused at this point in my baking.

    Clay Pot-Cooked Legumes

    in Cooking

    Posted

    Thanks, lovebenton0. I suggest 250 for beef also (unless I am missing something), and yes I would add the tomato when the beans are nearly done, since the acid will delay the beans cooking through. Yours may well cook in 2 1/2 to 3 hours --- it all depends on the beans. I apparently had beans that didn't want to be cooked.

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted

    I made Suzy's cake this weekend as well. It was easy but I was not too impressed with it. Tasted like a brownie but with a more floury/fluffly texture at room temp. It was actually better straight from the fridge, where it turned dense and fudgy.

    Elie

    The rich bitter-sweet Vahlrohna chocolate in a cakey, slightly less than purely fudgy, texture was what I liked about Suzy's cake. I guess part of it is what you like and what you were expecting. What kind of chocolate did you use?

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    I agree with Linda about braising continuing through the summer. Also stews of various sorts. A crockpot helps keep the heat level down in the abode.

    Tonight I had a couple of pork chops cut from the loin that resulted in a two pound piece of loin braised in milk last week. I looked through Molly's book and Marcella Hazen's, too. Then I looked in the fridge and retrieved the basic tomato sauce leftover from last nights pasta dish.

    Started the chops as usual, salt and peppered, dredged in flour and browned on both sides. Added some chicken stock to the thick tomato sauce and poured it over the chops. Then mixed in a tin of anchovies. Turned every 15 minutes for an hour.

    This I can recommend.

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted

    I made the brownies. They were not done at 19 minutes and 21 minutes so I kept extending the time in 3 - 4 minute increments for a total of 28 - 30 minutes. I kept baking because the surface did not look dry. They turned out over baked, cakey and crumbley -- I couldn't get the it out of the 9 X 12 pan without it breaking up. While it tasted great and certianly not burnt, I am sure that if I had pulled it earlier it would have been fudgier and held together better.

    I think this was due to my inexperience and not knowing what a dry surface should look like. But the specified 19 - 21 minutes was not close in my oven. Anything else that may have contributed to the failure?

    I'll have to try them again sometime.

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted

    I have in some notes that when Dorie Greenspan first posted the warning about the recipe and the correction in the French edition, she also said that the milk quantity was cut to 700 ml, and the chocolate to 180 gr. I'm sorry; I'm too tired to do the math right now, but maybe those proportions will work.

    That's what I was referring to in this post.

    The experimenting on the rice pudding is intruiguing me. I may have to try this.
    Use 1/4 cup or 50 grams of rice.

    In the French recipe, the milk is reduced to 700 ml and the chocolate is reduced to 180 grams.  These changes are not so important, it's the rice that really makes the difference.

    Not sure, Dorie, but there may be some confusion here. You mentioned to Elie a 4:1 ratio, the ratio above appears to be almost 6:1 (700 ml: 70 g) for milk to rice, not counting the chocolate as a liquid. Or do you mean 700 ml:140 g, which would be about 3:1 not counting the chocolate? If the latter, counting the chocolate would bring it to just about that 4:1 ratio.

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted

    The experimenting on the rice pudding is intruiguing me. I may have to try this.

    Use 1/4 cup or 50 grams of rice.

    In the French recipe, the milk is reduced to 700 ml and the chocolate is reduced to 180 grams.  These changes are not so important, it's the rice that really makes the difference.

    Not sure, Dorie, but there may be some confusion here. You mentioned to Elie a 4:1 ratio, the ratio above appears to be almost 6:1 (700 ml: 70 g) for milk to rice, not counting the chocolate as a liquid. Or do you mean 700 ml:140 g, which would be about 3:1 not counting the chocolate? If the latter, counting the chocolate would bring it to just about that 4:1 ratio.

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