Richard Kilgore
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Posts posted by Richard Kilgore
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Boy, have I been waiting for the weather to change! Here's a partial list of what I have been waiting for --
Various versions of carne guisada -- I still use Jaymes clear, helpful guidelines.
Huevos del Toro's Work in Progress Chili. And cornbread.
Posole.
Beef and lamb daubes.
Caldo Verde.
Black Bean Soup.
I will also start doing some savory, rustic tarts.
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The sweet potato and pecan pie is actually Larry aka joie's recipe.
Ask him for it, it is the BEST!!!!
Now, I would be interested in that! Care to share, Larry?
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If you will do a Texas forum search on Nana, you will get this thread and nine others.
Has anyone been recently?
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The third time I went to the trouble to cook the beans using the Russ Parsons method, and it was definitely worth it to me.
As I recall, on the thread that bloviatrix linked to, there was some discussion about possibly needing to soak "old world" beans. When you say that you used the Parson's method, I take that to mean that you didn't soak them and used 1 tsp. salt per pound. Could you please report on how long it took to get them done? For comparison, I have found that Camellia Red Beans and pinto beans take 2 to 2 1/4 hours. I would guess that garbanzos would take longer.
Yes. I only rinsed them, put them in a small LC with a little salt, covered with boiling water to a level about 3/4 inch above the beans, and popped them into a 250 degree oven. I checked every 30 minutes to see if it needed any water. Total time in the oven was a about two hours; I wasn't timing it precisely, but certainly no longer than 2' 20". (Then of course when I used them in the chorizo & garbanzo recipe they cooked about another 15 minutes or so.)
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Basil Girl -- Seriously, chickpea and leek soups sounds like a fine, subtle combination. I'll check out the recipe, but peeling them is pushing it. Does she say what effect peeling them is supposed to have?
eunny jang -- Thanks for the chana masala recipe. The roasted garbanzos sound good to me, too.
bushey -- Thunder and Lightning sounds worth trying. Let us know if you do it.
torakris -- your Spiced Baked Chickpeas sound good and similar to eunny jang's. Or is there a difference?
Thanks everyone. Any other ideas?
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she tells you to peel each chickpea.
Aaaaaarrrrrrrrrgh!
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I made a simple Chorizo dish with Garbanzo Beans suggested on this Spanish Chorizo thread. The third time I went to the trouble to cook the beans using the Russ Parsons method, and it was definitely worth it to me. There is as much difference between freshly cooked Garbanzos and Goya canned as there is betwen Goya canned Pintos and cooking a pot from the dried beans.
This leads me to ask, what kinds of things do you do with Garbanzos? What are your favorite soup, salad, appetizer or other recipes using Garbanzo beans?
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Good idea, andie, about nuking them. I always just roll them on the counter with the palm of my hand, but I'll have to try that.
Someone did an experiment here and I can't recall who. Maybe Russ Parsons. But the result was that the combination of rolling them and nuking them produced the most juice.
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Garlic Peppercorn Cheesecake which is actually not a dessert
That's something I would like to know more about, but it's probably another topic.
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For both pro- and anti-springformers: I found some Kaiser La Forme 4 1/2 inch diameter springforms at TJ Maxx for $2.50 each. Seems inexpensive for any kind of pan. So are they worth getting, if so what do you use them for? They seem a little large for individual cheesecakes, but maybe okay for cheesecake for two. About the right size for an individual cake? But is there so much of a leaking problem to make that a problem?
Thumbs up? Thumbs down? And why?
Thanks,
Richard
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Lambfries -- do tell more about your chorizo croquettas and the roasted red pepper sour cream dipping sauce.
joiei -- Willing to share your Choirzo and Lentil soup recipe? Sounds good.
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?And, finally, I tend to favor an even ratio of fish sauce to nam pla. -
The Paul Bocuse is simply a less expensive line made by the same French firm that makes Staub. I have one French oven made by this company under yet a third name. (There is a thread here wherein we figured out the mystery of its provenance.) They are fine. Mine is a 2 3/4 or 3 quart model and I use it frequently for making beans. The only problem I have with them is the same problem I have with the Staub -- the dark interiors, which make it difficult to impossible to tell what's going on in the bottom of the pot. And it doesn't clean up as well as my LCs.
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I have become very fond of a Laab-like dish called Yum Neua at the Dallas restaurant Thai-riffic (silly name, very good Thai). Yum Neua ingredients include grilled medium rare beef, onions, lemongrass, lime and chili paste. My impression is that the preparation is not much different than Laab. Anyone else familiar with this dish and its preparation?
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Thanks for starting this thread, Linda. It has given me several useful ideas and started me thinking about some possibilities as I try to get recipes organized.
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My experience is similar to Linda's (except for the reduction al carbon). So I would suggest you start with 250 degrees, checking carefully at 40% of the time specified in the crockpot recipe.
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I don't think I have ever seasoned the juice. This tenderizes the brisket and unless the cut is a total loss, I have turned out incredibly tender and delicious briskets.
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Does anyone know what is in the LC Cleaner? IS it just the equivalent of Bar Keeper's Friend? Or is it something even less abrasive?
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Yes. The water smokers work very well and there are several interesting threads here on how to use them. But allow about 12 hours, longer if it is cold. Or you can smoke it for several hours and then finish it in the oven. Not a bad alternative in the Winter.
I marinate a brisket in grapefruit juice (canned) overnight before smoking.
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As far as I know, it's not a good idea to plunge most cookware in cold water while it's still hot. Aluminum may warp. You can destroy anything if you mistreat it.
And cleaning LC is no big deal. You can soak it overnight in soapy water (add a little baking soda if you want) if it does not simply wipe clean with dish detergent and water, which is usually all I do. Someone recently mentioned soaking with dishwasher detergent if it is really difficult to clean, but I have not tried that.
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Most of the Ft.Worth restaurant's are within about 45 minutes of where you will be, more during rush hour, of course. Lanny's Alta Cocina located inside Joe T. Garcia's, which is a well-known Ft.Worth Tx-Mex restaurant. So you can go for fine dining at Lanny's (if you are lucky and they happen to have a single table open, reservations required) or Tex-Mex at Joe T.'s.
Herrera's (Tex-Mex) on Maple avenue will be close to your hotel.
Monica's Aca y Alla, for upscale Mexican. Some think it is one of the best in Texas.
You may want to do a search in this forum for Tex-Mex, Mexican, and Dallas. Those three will turn up many reviews and discussions of restaurants in the area that you may find interesting.
Feel free to ask more questions here, and let us know where you end up going.
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I think the one in Allen has a sale also in July, so I assume this is at all the LC outlets. Anyone find a best price sale other than January and July?
When trying to time sales at the outlets, I have found that the closest one to me (that I know of) in San Marcos Texas, has their best sale in January. They are struggling to bring in some business after the Christmas rush and there are some real deals. We sometimes plan a roadtrip around then. I got my first haul of LC for really cheap. Then they had a deal that if you bought x pieces, you got another 50% off of another piece, and they counted lids as a piece. We ran into similar deals in other shops in the outlet mall. There were 4 of us on the trip and the car was dragging its butt back to Houston. None of this was advertised.Yep I have found the same thing, but in my case I have a Le Creuset outlet in Allen, just a couple of miles north of me. I purchased my large Dutch oven for 50% off because it was a discontinued color.
Which is funny because it was the Green that I really wanted. -
Dallas isn't the best place in Texas for barbeque, but very good ones include Peggy Sue's (near SMU) and Sonny Bryan's (best known).
There are a number of excellent steak houses, but it sounds like you are more interested in a Texas-writ-large experience, in which case I would suggest the steakhouse at the Stockyards Hotel in Ft.Worth.
At the high end, I would recommend The Mansion at Turtle creek as a major culinary experience that Dallas is known for. There are others that are as good or better, but sounds like you have excluded four star restaurants unless they are stereotypically identifiable. Is that correct?
You have not mentioned Tex-Mex or Mex-Tex, in which we are rich. No interest or didn't know to ask?
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Thanks, Andie. Apologies for any confusion due to starting a pumpkin thread in the Pastry & Baking Forum, as well as this thread for savory pumpkin dishes that really don't fit in the P&B forum.
Individual/Mini Cheesecakes
in Pastry & Baking
Posted
JSkilling -- They have what appear to be the same ones at King Arthur for about $27. Check out their latest catelogue or website.