cyalexa
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Posts posted by cyalexa
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Quinoa Cakes
They were delicious, especially paired with the barley risotto.
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We did. In January I did a 6 city dinner tour, which definitely showed I'm up for it. I've also got requests for dinners in Atlanta, Dallas, NYC, StL, Indy and KC, so I've got the roots of a good tour already.
Since I doubt OKC will make your list, count me in if you go to Dallas.
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Thanks.
It certainly does take up a lot of space. I was hoping it was good for vegetables.
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My nephew just gave me a NuWave infrared oven. I searched but didn't find any posts about this product. Anyone have one? I guess I could watch the infomercial on late-nite TV but would prefer to get advice from a trusted resource!
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$2.00 EACH
$1.50 each
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Suppose I have a recipe that calls for yeast, and I want to substitute my own sourdough starter. Is there a simple conversion to be made so
I am unable to access my files while traveling but am sure I got the info to do that from freshloaf.com.
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I just had dinner at The Curious Kumquat!
The restaurant is cozy without being cramped. One feels like a guest in a friend's home and, in fact, the 3 tables in the corner in which I was seated chatted with each other. Service is friendly and efficient. The food was creative and delicious. I had the tasting menu with paired wines. Everything was really good. My favorites were the carrot puree with the spent grain cracker, the sweet corn and dukkah served with the butternut soup, the combination of the quinoa cake with barley rissotto, and the acorn croquette. I also had the great pleasure of meeting Chef Rob!
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Darienne, perfect timing on your post!
I leave for my road trip tomorrow. I am trying to decide between Taste of India and Bangkok Tokyo in Amarillo as my first food stop. I can always do the other on my way back home.
I am spending the night in Tucumcari then have a dinner reservation at the Curious Kumquat for Wednesday.
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We schedule our errand day so that we arrive at Babylon Market around lunch time. We've liked their falafel sandwiches; I liked their shawarma, dolmas and tabbouli also. They do manage to pack a lot into the shop aisles, yet it doesn't seem as crazily cramped as a supermarket I visited recently where the aisles were too narrow for two carts to pass comfortably. Perhaps it's because Babylon makes no pretense of being able to accommodate standard-size carts.
I am driving to Phoenix soon and just may be in that area at lunch time on my way into town!
The plates are beautiful but the best part about this post is the look on the dog's face!
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Anna,
Is the cheese cubed and added to the dough? If yes, during the end of kneading or maybe during shaping?
Thanks,
Cindy
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Dumb question. It seems in Pedro's video that his sealer has a separate button for vacuum, and a separate one for seal. On most of the simpler products on the market now, I see a button saying "seal" and another saying "vacuum and seal"- does the latter mean it vaccums first, then seals, or what?
On my very low end Foodsaver, yes, the "vacuum and seal" button sucks until the vacuum is complete then seals. If you want to seal early, say before you start sucking up liquid, just press seal when you are ready.
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Green pozole with chicken, adapetd from a recipe published in Gourmet. I really enjoy the flavor of this dish but both times I have made it the texture of the liquid was a little grainy from the ground pepitas. I may try to tighten it with a little masa next time.
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Grilled chicken thighs with coconut tamarind glaze - something I make whenever I open a can of coconut milk and don't use the whole thing.
A new to me recipe, roasted coconut cauliflower rice - not bad but if I make it again I will increase the coconut oil (I should have known as this came from a "healthy" website)
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Pig "fallopian tubes" (生腸), as they are popularly called, largely split lengthwise and cleaned up.
ETA: They would correspond with those "long uterine horns" that cyalexa referred to above.
Anatomically and scientifically speaking, uterine horns and Fallopian tubes are different structures. The "culinary definition" may differ from the true scientific definition.
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Don't totally dismiss the pig uterus theory. Pigs have very long uterine horns which are tubular with folds running the length on the inside. The smooth surface is on the outside of the tube. Your item looks like a tube spit along its length and sort of turned inside out. Both the muscular wall layer and the folds look too thick to be a mammalian intestine. I was not taught much fish anatomy in veterinary school so can't comment about their intestines.
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Festival of pork!
slow roasted pork shoulder, black-eyed peas made with smoked pork rib meat, southern braised greens made with bacon, corn bread made with bacon fat
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I'm tired of hassling to remove my ramekins of flan and custard from the hot water bath, and would like to get a jar lifter. Quality is first and foremost. Any recommendations? Thanks!
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OK all you instant potato proponents - what's your favorite brand?
I went to Betty Crocker's website to get some information for my calculations to scale down the recipe and was shocked by the reviews. To be fair, it seems that the consistency may be the biggest problem and that probably won't matter in a soup. That said, if I'm going to try a product of which I am already suspicious I would at least like to try a brand that others recommend.
http://www.bettycrocker.com/Home/Products/Potatoes/Products/Potato%20Buds
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I wish people were more thoughtful and less snobbish about ingredients.
I'll admit to being a food snob. That said, I don't buy potato chips because they are my crack. Perhaps I should google some of the things you mention in your post.
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The potatoes in Potato Buds (and instant mashed potatoes more generally) have been pre-cooked and cooled, which retrogrades the potato starch and minimizes the amount of starch that comes out of the potato flakes during the final cooking process. This prevents instant mashed potatoes from becoming gluey and gross when you rehydrate them. In the context of your recipe, potato buds allow you to thicken the soup and add potato flavor without turning the final dish into a pot of glue. You could do this without the instant potatoes, but it would take a lot more work and I doubt the finished product would be significantly better.
I don't mind extra work but am trying to reproduce a favorite dish for an ill friend. Guess I'll put Potato Buds on my shopping list (and will resist the urge to try to hide the box in my cart and pantry!)..
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I think it's just cost, peeling potatoes takes time. Also, the dry stuff takes up less space in the storeroom.
If they note a particular type of potato, be mindful of that -it's important.
Thanks.
Potato type is not noted in the recipe. I generally use yukon golds for soup but wonder if russets might be more common in a restaurant. Also, I wonder if Potato Buds might best be replaced by russets.
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I have one of the original Rival Crockpots and my Corelle bread and butter plate fits inside nicely. While I have been coveting an actual fermentation crock I must say my cobbled together system works very well.
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I have been given a recipe for potato soup from a restaurant and would like to convert it for home use. It uses both fresh potatoes and "potato buds". My online research leads me to believe the potato buds are essentially the same as I can buy at the local grocery. I don't generally use products like this and am unsure about how to proceed.
Do you think the use of potato buds important to the consistency/taste or are they used for convenience/cost?
Help, I need to buy a real pro shaker
in Spirits & Cocktails
Posted
Try some wd40.