fifi

Andie. . . Brilliant as usual. But do tell more about lightly fermented lemons in sugar. Fermented how far? How do you know? What does it taste like? Then what do you use it for? (I'll go away now and see if I can think of some more questions. )

Heh . . . The single best cleaning appliance for the kitchen floor is a basset hound. Except for one time . . . I was moving a pot of concentrated tomato sauce from the counter to the stove when I tripped over said basset. (This was a common occurrence.) Tomato sauce went everywhere. At least it wasn't hot. So the basset proceeds to start cleaning up the sauce. I was thinking that that was a good thing and went about my business while she worked. It was only later that I thought "Oh My God! The ears!" The ears had become completely saturated with the tomato sauce and a few hundred square feet of light colored carpet had been artfully painted in the dragging ear pattern.

This is not precisely on topic but I think it is related. Over the holidays, my daughter and I were hosted by my son. On one of the nights before Christmas, he scheduled us to spend a few hours at a local food bank where he is a regular volunteer. This is a small operation but well run. The drill is that the clients come in and fill out a "shopping list" for the week. As newby volunteers, we were most useful in filling the shopping carts, keeping the shelves stocked and hauling out the trash. I was struck with what they had available for that evening. Fresh vegetables and fruit: oranges, bananas, onions, potatoes, cabbage. Frozen meats: pork chops, various chicken pieces, cornish hens. Staple starches: pasta, beans, rice, bread, bagels. Assorted canned goods that were mostly fruits and vegetables. About the only "processed" foods were some little hams, cheese slices, nutritional drinks (Useful for "old folks.") and the boxes of milk. Fresh eggs were available. Someone is doing a good job of putting together a pretty good selection of donations. Here is what struck me. As I was filling the carts, I started a mental game of "what would I cook with this?" I actually came up with some ideas that sounded pretty tasty in my head. (I did comment that they needed to get some canned tomato products on the shelves.) I also factored in that some of these folks are working a lot of hours so that any of my mental meals had to be quick and easy with minimal equipment and minimal pantry required. I still got to some tasty stuff. So . . . What is my point, you say. What I don't know is if these clients really know what to do with all of this mostly-real food? Most of us here are pretty accomplished cooks and wouldn't have a hard time with this at all. But, I didn't see a program to make simple recipe and meal suggestions based on what was available for that week. I don't think it would take much to get that kick-started. I wonder how many of this operation's clients do know what to do. I read somewhere that here in Houston, one of the big food pantry operations does have a program where chefs come in and give demonstrations and all of that. I am thinking on a much smaller scale here . . . like a handout sheet of ideas and very basic instructions for what is available that week. I agree that the budgeting and strategies in the article are an excellent first step. But the next phase . . . I am calling it "Now what?" . . . might be something to be considered. If you are among the urban poor and were brought up going to McDonalds, you might not have a clue.

Ah . . . There is a convergance in the eGullet universe. On this thread about preserved lemons, andiesenji is adding preserved lemon to onion confit. On the lengthy and venerable Onion Confit thread, I was complaining about my last batch being too sweet. Now I am thinking that the addition of the lemon to the confit in an onion soup might be a good, maybe great, thing.

Good tip, winesonoma. Pocket doors are indeed an elegant solution to some problems. My sister's house has two that are starting to act up. Well . . . they are about 30 years old and the works may have been replaced before. Replacing with conventional doors is not a good option. Where were you able to find those wheels? She has a good craftsman that she can call on to install.

I just realized this . . . I actually think of my pantry door as additional storage. The walk-in pantry in the new house is set into a corner. There is even space to put double doors. Then I will add something like this to the inside of the doors. I did something like that in the old house and it provided convenient storage for my proliferation of vinegars and other condiments that don't need to be in the fridge.

I have injected many a turkey prior to frying and went on to try the same with pork butt and fresh hams prior to smoking. I finally opened the wallet and bought a real injector something like this one. I finessed my technique a bit by studying the anatomy and working to place the marinade in between the main muscle groups rather than in the muscle itself. The specialized canula on this type of injector is made for the job. The regular one has a rounded, closed end with the holes along the side. The rounded end helps to maneuver it between the muscle groups. I don't have the bigger one that will take minced garlic etc. but it is on my list. Of course, you don't need anything like this for cherry tomatoes. I don't recommend the flimsy plastic ones that you see in the supermarket if you are going to mess with big hunks of meat. I have thrown away several of those, after having the thing come apart under pressure. You would not believe how thoroughly you can marinate a kitchen when that happens.

I have to agree with all of the suggestions so far. I will add another, Topwater Grill in San Leon. This is by far my favorite seafood "joint" in the bay area. It is on the water at April Fool Point sticking out into the bay. Check out the link below as it includes a map, you will need it. Captain Benny owns the place and he also owns most of the shrimp and oyster boats in the marina. I am embarrased to say that I don't know if shrimp is in season now or not. Oysters are a good bet this time of year. Fish tacos are recommended as is any of the shrimp recipes. The place has tons of charm (those messy piles of sticks on top of the transformers by the parking lot are parrot nests, actually Monk's parakeets) is kid friendly and a place that my friends and I go back to routinely. So . . . if the weather is nice and you are up for an excursion down to the Bay Area, check it out. You could maybe plan to do that on a day that you plan a visit to Space Center Houston. Please pass up the Kemah Boardwalk for food. That is all chain restaurants. There are some cute and interesting shops at the boardwalk and in the town as you head that way. http://www.b4-u-eat.com/houston/restaurant...ews/rsv2586.asp

I had similar thoughts at a luncheon at a Hyatt a few months ago. The red potatoes accompanying the roast beef had been cut into mushroom shapes. That was astonishing enough. Then I noticed that the skin had been left on the "caps" and little round gouges cut out to simulate white dots on a red cap. Cute, but this was a luncheon for about 150 people. At about 5 potatoes (they were small) per plate . . . 750 freakin' mushrooms! We all figured that either they had too many employees with too much time on their hands or that the chef was really ticked at somebody.

I hear you. I am in the same boat. When I do a pork roast or smoke one, I keep thinking I am on the Atkins diet for a few days. By the way, this recipe is the family favorite and we did cook this for Christmas dinner at my son's house in Chicago.

Ooooo . . . When pork butt goes on sale I get all drooly. I am wondering how a smoking adventure would go in your low temps. My son in Chicago would be interested. Can it work?

I will second snowangel's "eaten cold out of the fridge with the door open." After that, wrap in a tortilla with any kind of condiments. My favorite is pickled red onion (thinly sliced red onion with lime juice, salt and pepper, allowed to sit for a while) with sour cream. Other options are cheese, salsa and iceberg lettuce or shredded cabbage.

Heheh . . . When I was shopping at my local Asian market, the butcher brings out the whole freakin' hind quarter, including the trotter, in response to my inquiry. After many hand signals, I realize that he is trying to tell me where he suggests that he cut it. (My Chinese isn't so good.) It was so beautiful, I was artistically inspired. I even went to the internet to get some classical bamboo patterns. What can I say . . . It was a "Martha Moment." The serendipity of the situation is that the cuts into the skin meant that it didn't need to be tied to keep the skin from shrinking back during cooking. The design was a sort of "stress reliever." Too bad that was pre-eGullet and pre digital camera. That one was worthy of capture.

I am a proponent of putting reduced stock in 8 or 4 ounce wide mouth canning jars. That way, you don't get that "freezer burn" dehydration and the darn things will keep forever. Also, the stock won't pick up odd flavors from the freezer or fridge.

Temperature is temperature regardless of altitude. It is only when you get into "boiling" things or baking things that need to rise when the lower atmospheric pressure kicks in.

Andie, For a festive occasion you might want to consider this. One time, I had this wonderful pork picnic with smooth ivory skin. I used an Exacto knife to carve a bamboo design into that beautiful skin and continued to rub it with the dark soy when I basted it. It was gorgeous and very festive when it was presented.

For now, I just have Word files but I am careful to name them meaningfully. I gave each of the kids a CD of my collection for Christmas with custom labels from this place. Sooner or later, I will get around to indexing, maybe setting up a sexier format and all of that. My recipe development method is pretty slipshod. I go with my whims the first time around then I have to get serious and get to trying a couple of more times, tracking measurements, time and temperature and all of those annoying details that folks ask me about. I am somewhat of an instinctual cook and somewhat haphazard. I think the discipline of actually having to write something down is good for my soul.

Andie . . . Try this for the pork leg. We love it for itself and the leftovers are gorgeous. It comes from a Taiwanese friend. KJ’s Pork 8 – 12 pound whole fresh picnic ham (usually found cryovaced, skin and fat on) 1 large hand of ginger, about fist sized 1 bunch green onions ½ cup light soy sauce (regular Kikkoman will work) ¾ cup Chinese cooking wine (usually labeled “not for consumption”… no kidding) ¼ cup white vinegar ½ cup rock candy 2 Tablespoons brown sugar ½ cup dark mushroom flavored soy sauce (KJ uses Pearl River Bridge brand) Tie the pork securely with butcher’s twine so that it will hold its shape and provide an attractive presentation. (You may be able to get your butcher to do this.) Bring water to boil in a large pot, big enough to immerse the pork. Boil the pork for 5 to 10 minutes. Drain and discard the water and any grunge that comes to the top. (Tip: I just put the big pot in the sink and ran cold water into it. The grunge floated away and the pork cooled down enough for me to handle it.) Scrub the ginger (you don’t have to peel it) and cut into wheels. Clean the green onions, removing the root ends and cut in half. Line the bottom of a heavy Dutch oven, large enough to hold the pork with the cover on, with the ginger slices. Place the pork on top of the ginger, fat and skin side up. Distribute the green onions around the sides of the pork. Add the other ingredients to the pot, using the dark soy sauce last to brush onto the top of the pork. (It’s a color thing.) Cover and cook in a 275F oven for about 6 hours, basting occasionally. (A bulb baster works best.) It is done when it is tender enough to fall off the bone. Cooking longer won’t hurt. I think it just keeps getting better the longer it cooks. The skin should be dark and shiny and absolutely gorgeous. Notes: This can be done with a smaller bone-in Boston Butt pork roast. It may not take the full 6 hours to get to the required degree of deliciousness. It won’t be as pretty but it will taste wonderful. Ingredients can be found in any Chinese grocery. This is a big piece of meat but don’t let that stop you if your dinner party is small. After you have done your thing for that special dinner you will have great leftovers. Reserve the pot juices to cook noodles. YUM! Use pork for great sandwiches. It is good wrapped in tortillas with other stuff to your liking. Add some to your noodles. I freeze small portions with some of the juices for use later.

Instead of shrimp cocktail, since you are wavering, try this heirloom recipe. The convenient part of it is that it can be multiplied ad infinitum. (Resurrected from the old RecipeGullet.) Pickled Shrimp Submitted by: fifi Keywords: Appetizer, Easy, Shrimp, Snack, Hors d'oeuvre This recipe is at least 50 years old. I remember eating it at my Aunt Audrey’s house where we went every Christmas Eve. She was old enough to be my father’s mother so there is no telling how old it is. My sister got this recipe from her before she died and it has been handed down in my family ever since. It is truly terrific and I find it fascinating that this was around so long before recipes like this were trendy. Think of it as a very early escabeche. I have no idea where she got the capers back then but she did use them. I remember wondering what the heck those things were. 2 lb shrimp, peeled and deveined 3 medium sweet onions, thinly sliced 12 or so whole cloves 6 or so bay leaves 1-1/4 c salad oil (Canola or other light vegetable oil, NOT olive oil) 3/4 c white or cider vinegar 1 large clove garlic, finely minced 1-1/2 tsp salt 2-1/2 tsp celery seed 2-1/2 tsp capers and juice Boil cleaned shrimp. Do not over cook. Arrange shrimp and onion rings in layers in a glass bowl or jar. Sprinkle with cloves and tuck in bay leaves as you go. Cover with marinade made with the last 6 ingredients. Let stand in the refrigerator for several hours or overnight. Can be kept for 3 days in a jar with a good lid. Pretty served in clear glass. Notes: I tend to increase the cloves, bay leaves and capers. I think it makes it better. I have marinated blanched asparagus in the left over marinade after eating all of the shrimp. Fabulous. You could do other vegetables as well and serve on top of greens as a terrific salad, including the onions. Fresh shrimp are always best but you could get pre-prepared shrimp from the grocery and it would probably still be good. At least that might inspire you to make this.

Similar oopsie . . . I put the grounds in the filter in the basket. I hit the on button. Then, not even a minute later, I realize that I haven't added the water. I add the water. Big mistake. The water hits the heating element and blows steam into the basket. Who knew that the thing would heat up that fast or that Melitta fine grind coffee grounds could get blown all the way into the living room!

Andie . . . Which setting would you use? I have this cooker. I see that it is now on special and includes a cookbook. I will have to see if I can get my hands on one of those books. Maybe the answers are all in there. After all, the description now includes "soft grains."

How exceedingly cool. I remember teasing memories out of my parents as they got older. There were some very funny stories to be had. Mom made oatmeal and Cream of Wheat mostly. Of course, that was before there was any of this instant stuff. Grits were also a favorite. Malt o' Meal would make a cameo appearance now and again. But I have to say that the CoW was probably the favorite. Brown sugar or Steen's cane syrup were the sweeteners of choice. Oddly enough, I have gotten away from hot cereals, except for the packet of instant grits or plain oatmeal now and then. I do intend to mend my ways. Somewhere around here we were discussing making really good grits in a crockpot. Ah Ha! Here it is. Next I will have to try those Irish style oats. Even more oddly . . . In the past 20 years or so, I have developed an aversion to anything sweet for breakfast. (And, even more oddly . . . no, insane . . . I drink my coffee sweetened. ) I found that I really did enjoy the grits or the occasional oatmeal with butter and Cajun seasoning that I make myself. Now I need to try my fancy schmancy fuzzy logic rice cooker on this stuff. (After all, a $200 (US) rice cooker should be able to play "Hail to the Queen" when I plug it in.) If it can cook a small amount of any of these delights, I am in business. Either that, or I have to get a smaller crockpot.

I just remembered that someone mentioned posole earlier. I dug this one out of the old RecipeGullet. It is really good. I have been forced to throw a small hunk of brisket or pork on the smoker just to have some to make this since leftover smoked meat is a problem around here. There are gremlins around that eat it! Barbeque Posole Submitted by: fifi Keywords: Main Dish, Barbeque, Mexican Servings: 4 as a main dish This is one of those recipes that is definitely more than the sum of its parts. I had something very like this in a restaurant in Queretaro in central Mexico and went nuts. They use up the barbecue from the day before to make this. With my lousy Spanish, I got what I could out of the cook and tried it. This is damn close. Posole as a general term is a Mexican stew made with hominy. This one makes great use of left over barbecue, whatever kind as long as it is good smoked stuff. (Beef brisket and pork are the favorites.) This recipe is really the basics. You can add whatever you like, more and different kinds of peppers or other seasonings to your taste. I suggest you start with the basic and add from there. The amounts are approximate. No need to get too serious about this. I don’t think you can mess it up. It is really amazingly delicious and great on a cold night. 2 T lard, bacon fat or cooking oil 1 large onion, coarsely chopped 4 garlic cloves, chopped 4 c coarsely chopped or shredded barbeque meat 4 c beer, broth or water - enough to cover the meat 2 14 oz cans hominy, drained but not rinsed 2 4.5 oz cans diced green chiles 1 tsp dried Mexican oregano, or more to taste Heat oil and saute onions until they just start to brown. Add garlic and cook for about 2 more minutes. Add the meat. Add liquid until well covered. Simmer slowly for about 30 minutes. Add the hominy and green chiles. Add the oregano, crushing between your fingers. (The cook seemed to think that the oregano was VERY important.) Taste and adjust the salt and pepper. It is important that you don’t add salt and pepper until this point as it depends on what the barbecue has on it. Best to taste first. Simmer about another 15 minutes. Serve with some or all of the following condiments for the diner to add as desired: fresh lime wedges for spritzing, chopped radish, chopped white onion, chopped fresh chiles, shredded cheese, crumbled queso fresca, sour cream, chopped cilantro, shredded cabbage. I have served this over traditional frying pan corn bread (not sweet) and gotten rave reviews. A crisp salad with orange or mango is a great side dish.

I haven't had any problems freezing soups. Noodles seem to come out fine. And even that mushroom soup recipe does well. I was worried that since it is so heavy on the cream and cheese that it might separate but I haven't had it do that yet. I am careful not to let cream soups get to a boil, though, and heat them gently. Freezing soups flat in a zip lock baggie helps with the thawing and it can go into the pot without getting scorched around the edges.

I mentioned upthread that my last batch was too sweet. The onions were really rough, again proving the point: skanky onions = long cooked sweet onion stuff Using that batch in soup is a good idea. I can balance the sweet with some white wine maybe.