Richard Kilgore
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Posts posted by Richard Kilgore
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I ate the last bowl of my first try of Huevos del Toro's "Work in Progress Chili". An excellent recipe with a lot of room for improvisation, as his recipe title would suggest. I used about a half pound more chuck than his recipe called for. He does not specify how much Mexican chocolate to use, so I started with most of a disk (Abuelita's) -- which was good, but slightly too much for my taste. I suggest starting with about 1/4 to 1/3 of a disk and tasting and adding and tasting until you get the flavor you want. (I think I would have ended up with about 2/3 to 3/4 of a disk if I had done it that way. I did add a drizzzle of balsamic and some cilantro at the end, as he suggests.
Accompanied by Fifi's Grandmother's Cornbread (tweaked by Fifi) using stoneground corn meal and slathered at table with good sweet butter, which may be the best cornbread I have ever made or eaten...and I have a long history of making cornbread in cast iron skillets and eating cornbread made by some great Texas cooks, including Rosie of Schultz Beergarten fame in Austin. (I've always considered Rosie's to be the best on earth, and Fifi's is just a little different.)
Followed by a little Blue Belle lime sherbert.
Fifi -- Your grandmother's cornbread recipe deserves to be immortalized in Recipe Gullet.
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That's great, tacomabaker, thanks and welcome to eGullet. Please enter your recipe in the RecipeGullet archive -- it's really quite easy. You have a proces and tips that many will appreciate. Including me.
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Thanks for such an interesting discussion, everyone. Some of the distinctions you make are quite helpful, Mongo. My local Blockbusters has a section of Indian movies, so I'll explore a little based on some of the ideas here.
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I have used a design similar to the Smoky Mountain, but sold under the Brinker Brand. Charcoal rather than gas, and it works great for long, slow cooking brisket and such. Small surface area for grilling, but can work ok for that, too.
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Thanks for the ideas everyone. I've looked through Texas on the Plate, Foodie52, and it does look good. I'll have to give it another look.
joiei -- I should have known.
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The thread on food in Indian movies prompted a comment or two on Indian food in books, so let's do a thread on that, too. Both are of interest to me. Here I am asking for novels, memoirs, travel books and such that depict Indian foodways as an important part of the book, rather than cookbooks as such.
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We have a great eGullet forum on India and Indian Cuisine, with an incredible amount of information on cookbooks, favorite dishes, and styles of cooking from various regions, and much more. Suvir Suran did a great job as forum host before opening Amma in Manhattan to great acclaim. Now Monica Behide is the new forum host, and she welcomes all of us from Texas to visit.
So it would be helpful to know more about all the Indian markets in Texas, especially DFW-Denton, Houston-Galveston, Austin and San Antonio. What are the favorite Indian markets in your area? Any special products or ingredients they carry that you have had a hard time finding in other places? How's quality, and how's the service?
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As I noted, they were both bulk beans, but one batch came from Kroger and turned out great, and one came from Wal-Mart and turned out not at all. Week apart. The water here tastes terrible, so I always filter cooking water. So I assume Wal-Mart got a deal on some old, old beans.
And Kroger uses a kitschy barrel, Wal-Mart just opens up the huge bulk boxes. Back to Kroger.
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Bulk Pinto Beans, Linda. By the pound.
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Bulk Pinto Bean Alert!
Last week I cooked bulk Pintos from Kroger and they turned out just fine after 1 1/2 hours in the oven.
This week I cooked bulk Pintos from Wal-Mart for 1 1/2, 2 1/2, 3 hours and they were still inedible. Dumped them and the rest of them in the cupboard I had not yet tried to cook.
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Thanks, Sean. That sounds great.
I am asuming there is a huge diference between the regular Anson grits and their 20 minute grits. Have you done a comparison?
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Here's a brief, but important caveat in the Times. Coffee consumption is something I always ask clients about if they are having symptoms of anxiety or insomnia.
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Great ideas. I like to find out about Texas cookbooks that have missed my radar.
Claire797 -- your recommendation added to additional ones on other threads, so I hunted down a copy of Stop and Smell the Rosemary. I have seen it in book stores, but it is usually shrink-wrapped, so you can't see the contents. I was amazed to see that they have printed at least 220,000 copies of the book over five printings. It is a beautifully designed book, and the recipes look great.
joiei -- Can you give us a title on the UT Alumni book?
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That's an interesting list. Spencer Michlin must have done some rigorous research at lunch time. There are several I want to try now.
Raynickben, I also like some of the corner Bakery sandwiches, especially those using Steakhouse Rye, a wonderfully dark, chewy bread.
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Sam, I was not really interested in the pods. With the illy deal you can choose whole beans or pods, every month or every other month. The cheapest pod option, though is four 4.4 ounce packages (18 serving each) for $46 every other month = $276/year for 6.6 lbs ($41.8/lb.). The cheapest whole bean option is six 8.8 ounce cans for $66 every other month = $396/year for 19.8 lb ($20/lb). Quite a deal.
I'll still wait. Moka and French Press for me for now with good beans, grinder, and a roaster of some sort.
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Another question -- does cheese completely mask the advantages of Anson grits, as stated above by Robyn? Are they best simply served?
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Thanks for the scientific study, guys. I assume this was a double blind study.
Your dedicated efforts reinforce my path of grinder, popcorn roaster, then serious roaster...then maybe espresso machina.I believe Sam said he prefers the stainless steel Moka pots, and I hope he reappears to clarify why. The Bailetti site made a point of the aluminum being a good material because it is porous enough to retain coffee residue which enhances flavor the more it is used. Any opinions all around?
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Ah, ha! What Beans described is similar to what I have seen in the Florida Keys: a sugar mixture in a small saucepan, but I did not see the whole procedure. Very good stuff. It propelled me from KW to the Miami Airport one day.
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I have heard of making Cuban coffee by dumping sugar in a filter basket and then running your coffee through it. Also by using a Moka and adding sugar? Is there an authentic way? Best way?
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Dave -- nope, charcoal smoker, no gas grill. I am going to try out the popcorn popper method. I found another one tonight. (I checked my closet-where-all-lost-things-reside and found that my popcorn poper is a Poppery II, which tend to burn out according to the folks over on coffeegeek, so I think this one is going to remain a dedicated popcorn popper as much as I like the idea of using something for an unintended use). I will report back as soon as the smoke clears and the fire trucks leave.
Moka. Actually I have a small one of these, but can not find it even in the closet. Maybe the garage. I have had it for many years and tried using it a year or so ago again, but had trouble finding a replacement gasket and set it aside. Really aside apparently. When I used it previously I am sure I did not use good coffee, and it was okay, but I preferred the Melita filter system and used that regularly for many, many years until six to eight months ago when I began using a French Press daily, instead of just on weekends. I'll try a Moka again. Amazon has a stainless model 3 cup for about $35 and same model 6 cup for $40. My old one was the traditional aluminum style, also on Amazon.
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Thanks. I happened to do a search here and on coffee geek last night. Looks like the alternatives are $180 for the iRoast or a used popcorn popper for $15...or the dog bowl, heat gun, oven mitt, and colanders.
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I did mine in a crock pot, too, with a 72/25% mix of sweet to hot Szeged. The chicken was suculent, but I poured and patted the paprika onto the skinned chicken quarters before cooking...and it may have been too much paprika even for Linda! Yow! I'll try shaking the chicken in the bag next time. I did not watch the onions well because I let it cook overnight, and there was a lot of moisture in the pot in the morning. Still very tasty. I would like to try some of the top-rated parika now. And yes, I really like the metal cans, too.
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I'm with rancho-gordo. The Moka is right in my price range for now. Moka and French Press with home roasted beans ought to keep me occupied for awhile. I am sure I read something here about converting a popcorn popper to roast beans. And I just happen to have an old air popper that is not busy doing any thing else right now. Do those things really work? Better than the entry level roasters that run $60-70?
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chefseanbrock -- what about Fifi's idea above -- doing the grits in a crock pot? Ever tried it? What kind of quantities do you do and what do you do them in? Daily? And what do you do with them after they are cooked?
Hibiscus Flowers in Mexican Cooking
in Mexico: Cooking & Baking
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I bought a package of dried Hibiscus flowers and made the tea with it, but was wondering if Hibiscus flowers (fresh or dried) have other uses in Mexican cooking?