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gulfporter

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Everything posted by gulfporter

  1. I bought some cut-up bone-in quail. Never cooked it before. My go-to method for most protein is grilling. Normally I put a rub on poultry before grilling, rather than marinate. Any suggestions on which method better suits quail. Also, should I brine it? I've eaten quail in restaurants and have sometimes found it too dry, probably from overcooking is my guess as it's not very fleshy (and generally I find many restaurants overcook poultry for my taste). I have googled and found rough estimates of cooking times by quail parts, but will check meat as I grill for doneness. If anyone has hands-on experience grilling quail, I'm all ears. TIA.
  2. I don't find Fieri at all watchable, let alone likable.
  3. We lived in Ajijic, on Lake Chapala. We used it as our base to travel the country by car and by plane (we were 30 minutes from Guadalajara airport). We sold our home in late 2013 and moved back to the US due to family eldercare issues on the East Coast. When we are no longer needed here, we may very well return full-time to MX.
  4. In our 5+ years living in MX, we ate tacos pastor everywhere, but tacos arabes were only in Pueblo. It's the wrap of the arabe that makes it so different....like a marriage between a flour tortilla and a pita. On the vertical spit of meat, we never had pastors and arabes side-by-side, so I can't honestly say how they differ; In my mind they were pretty similar. Jaymes....when you're in Puebla maybe you can do a taste test between the two and report back
  5. This link explains tacos arabes....I think they are the best food in Puebla. http://www.puebla-mexico.com/tag/taco-arabe/ This link tells the China Poblana story: http://www.houstonculture.org/mexico/lachina.html Here are photos of both from our last trip to Puebla. The statue of the China Poblana was at the dining courtyard La Casona de la China Poblana. The taca arabe photo was taken at Las Ranas a typical hole-in-the-wall eatery serving them.
  6. Our favorite eatery in Puebla is also a cooking school; the Meson Sacristia de la Compania....reserve in advance. We had 3 meals there all superb. Also ate at the high end restaurant in the hotel La Casona de La China Poblano....their dining courtyard is graced with a larger-than-life sized statue of the famed China Poblano and their service was excellent as was the meal. There was a surprisingly good and very popular Italian restaurant on the zocalo. We ate a few others around the zocalo, a few with top level balconies with great views over the plaza, a great people-watching spot. We also ate (as we always do) in the main mercado....follow your nose to the grills that line the area near the fresh meat section. Great pozole at Pozoleria Matamoras....it's all they sell. The rest of our meals were taca arabe stands...they are EVERYWHERE and all are very very tasty! Las Ranas was the one we liked the best. Cemitas is the tipico sandwich in Puebla with a variety of fillings; the most common is pata de res: beef feet cartilage which tastes way better than it sounds! Again, you will find cemitas stands and holes-in-the-walls everywhere. We also snacked on a lot of candy at the Dulce Mercado/Calle...an amazing site. We spent one day in nearby Cholula touring the pyramid and Los Remedios and the Convento de San Gabriel. In Cholula we ate at a small place, La Lunita where we had conejo en mole' pipian (rabbit mole with pumpkin seeds) and huitalacoche crepes (corn fungus). My Cinco de Mayo meal this year will feature that mole' as I have recently found rabbit for sale here in my tiny FLA town! Enjoy Puebla...we love that it is a bit off the normal turista beaten path.
  7. Since traditionally, fresh pomegranate seeds are found in late summer, Chiles en Nogada is THE dish for Mexican Independence Day on 16 de Septiembre. Every September we would try as many as we could as they would be on many special menus for about a week preceding the holiday.
  8. Cinco de Mayo marks the date of the Mexican victory over French forces at the Battle of Puebla; it was a short-lived victory as a year later the Mexican army was defeated and Maximilian was installed as the ruler of Mexico. Cinco de Mayo is not celebrated in Mexico to any great extent, other than in Puebla. Though in the US, Anheuser Busch has succeeded in making it a very big party day at bars and eateries. I lived in Mexico for 5 years full-time and we will celebrate with a Mole' Poblano which originated in Puebla. The word Poblana or Poblano means a person or thing derived from the City of Puebla. Yes, I know that Oaxaca also claims mole' as its dish, but I side with Puebla in this battle. Besides mole' the best dish of Puebla is the taco arabe; the meat is pork on a vertical spit like shawarma and its wrap is more like a pita than a tortilla. They are divine. In all our travels in Mexico, we never saw taco arabes anywhere else. I've heard it argued it was introduced by Lebanese immigrants in Mexico but I don't know if that's true. Though there is a Lebanese community in Mexico, including Carlos Slim, the world's richest man. With what dish will you celebrate Cinco de Mayo?
  9. My DH likes his asparagus topped with either a poached egg or diced hard boiled egg, and some shaved Parm and (sometimes) diced prosciutto. It's a meal for him, not a side.
  10. Toss in olive oil with s&p; GRILL over high heat to get grillmarks outside, still crispy inside. Remove from grill and give it another shot of olive oil and a bit of fresh lemon juice and a shave of lemon peel.
  11. Our current home (bought it a year ago) has no hood over the cook top; putting one in would be expensive and more importantly to me, very disruptive, dusty, messy. Installing a hood would also detract from the openness of our living space. We thought about changing to a downdraft cook top (had one years ago and it was ok), but that option would take away lots and lots of existing lower storage space in this kitchen. Luckily we live in Central Florida and can do most of our cooking outdoors on a large gas grill with a very powerful side burner. I much prefer searing duck breasts and ahi tuna outside rather than inside even if I had a hood...there's no real clean up needed at the grill (the splatters tend to hit landscape plants that don't seem to mind). We are also lucky in that we go out for dinner 5 nights a week. Most of our at-home meals are grilled fish or meats that we serve over salads or with grilled veggies. It's the type of food we prefer. I should also mention that our former house in AZ had a 1927 Garland gas stove with NO insulation; that's when we learned a lot of grilling techniques! When we do cook on the stovetop, we put on two ceiling fans (one in the kitchen, one in the adjoining but mostly open family room). Any lingering food aromas just remind us of another great meal together.
  12. When I make something that I want to store for as long as possible, I use storage bags and press them until all the air comes out, as opposed to putting the stuff in a plastic container with lid. Something like sofrito I'd trust for 2-3 week, but I give it a good long look and smell, after 2 weeks. My DH and I have lead guts usually so we don't worry that much for ourselves, however, for guests, I err on the side of extreme caution, especially with older friends and relatives.
  13. I got tired of popping up and down, out of my chair to keep up with fresh batches of fried foods. We bought a Masterbuilt indoor electric turkey fryer (doubles as a boiler for masses of homemade ravioli or large boiled dinners). I use this for all my large parties where fried foods from oysters to chicken are on the menu. I love this piece of equipment. And yes, we use it for turkeys....they are amazing and so fast! FYI: I normally put the fryer on a covered porch or patio to keep the fried smell out of the house.
  14. I won't share with kids, even those to whom I am related.
  15. I've had a large KitchenAid for many years in 3 different houses, never an electrical issue. One house was built in 1911 with an electrical upgrade in the 1950's....and still no issues with the big mixer.
  16. Maybe it's due to that stupid McDonald's coffee lawsuit, but I can never get 'hot' soup at a restaurant. It's a joke with my DH....I now ask the server to make sure it's hot-hot when I order and warn them I'll send it back if it isn't. And still about 50% of the time it's not hot enough! I don't think reheating soup hurts it unless it's a delicate bisque or one with fresh seafood atop it (or other fresh garnishes....avocado for example) that could be zapped to death on a reheat. Hopefully the kitchen would remove the garnishes before reheating. Normally I only order soup on very cold days and it's of a hearty variety. I never order steak when I eat out, so can't help you there.
  17. In today's cashless society, none of my friends (nor I) carry cash. So, what do you NY'ers do when there's one check and 3 couples and no one has any cash on them?? Or are NY'ers still carrying wads of money?
  18. We almost always ask for separate checks and rarely are refused. Generally it is two or three couples in our group. If a restaurant refuses (rarely) to do separate checks we won't go back there with a group as I feel with modern restaurant software, there is no reason to deny separate checks.
  19. True Story: I was brand new to my job and was sent with a group of other employees to a site visit for the entire workday, about three hours' drive away. On the way back we stopped for dinner at a nice steak restaurant. I was young and on a tight budget, so when we ordered, I opted for the cheapest thing on the menu, a chopped sirloin burger and a glass of tap water. Others in the group were ordering filet mignons, a few ordered wine. When the check came, the supervisor simply divided the tab by the number of us at the table, regardless of who ate what. The next time field trip, when we stopped at the same place I ordered the filet mignon and one of their fanciest desserts. When the check came, this supervisor (a different supervisor) whipped out his calculator and gave everyone their exact tab based on what they had ordered.
  20. The Manhattan was my first adult cocktail. The Georgetown (DC) Grill served Manhattans at their weekday Happy Hour and charged 50 cents for them! Of course this was back in 1971. Great memory for me. I veered off cocktails into the world of wine many decades ago, but this topic has made me thirsty for a Manhattan.
  21. Aaaaah....AJ's. Fun place. We would drive 200 miles RT (from Bisbee) to their Tucson store.
  22. We moved to Central FL last year so Publix was new to us. They have outstanding customer service but their prices reflect this high level of service. It is the least stressful large grocery chain in which I've ever shopped. But the one nearest us is a bit of struggle traffic-wise and for parking. TJ's just opened a new store in downtown St. Petersburg (12 minute drive for us); I was a fan of TJs for decades in DC-Metro and missed it a lot when we lived in AZ and Mexico. I buy most of our wine, chocolate and snack foods there. Aldi's....hmmmm. I've never been. Never saw one until we moved to FL and based on the two I've seen in rather run-down strip centers, I assumed they were humdrum low-market markets. I recently read they are owned by TJ's...is that true? I also heard they do not take cc's...true?? We buy all of our proteins at this place http://www.mazzarosmarket.com/ and buy all our produce at a small but interesting produce stand that's a 5 minute bicycle ride away.
  23. When I purchase cilantro, Italian parsley, the bunches are too big for use up quickly. I trim their bottoms then stick them upright in a bit of water in a heavy glass in the fridge (I use my old pyrex measuring cups for stability). Not only do they keep well, the cilantro will continue to grow! Of course, this does take up room in the fridge, though I usually put them on the door shelves. I have also rolled up the herbs in a damp paper towel then put in a ziplock bag....sometimes it works great, sometimes not-so-great. Yes, it's easy for me as a retiree with a bicycle and a very nice Produce Stand under a mile away, to buy last minute produce and herbs. When I worked/lived in DC suburbs I shared your pain of going to shopping centers any more than I could stand.
  24. Radtek, Is it possible you are refrigerating items that don't need refrigeration that is taking up space? Are you buying produce too far in advance? Of course I don't know your household size which could explain why your fridge is crowded. I buy my produce the same day, or sometimes the night before, I cook/eat it. In Europe and Latin America, this is the norm where fridges are often quite smaller than your 21 cu foot.
  25. Re: my post and our location. We're currently living in a small beach town (Gulfport, FL). Gulfport is a Tampa Bay area 'restaurant destination' as it has 12+ eateries in a 5 block stretch of its historic downtown. In addition, snowbirds flock here every winter. We live in the historic district and walk to these eateries and eat out most every day, so the staff (usually young and attending colleges or the local law school) are familiar to us, some are our neighbors. We tip the 20% when we travel around the US. In Europe and Mexico (where we lived for 5 years), we tip between 5% and 10% depending on the local customs.
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