gulfporter
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Posts posted by gulfporter
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8 minutes ago, blue_dolphin said:
So the candies are buckeyes, from state tree of Ohio and similar to horse chestnuts, that are shelled and dipped in chocolate?
No, the candies are peanut butter and chocolate.
Here's recipe given to me in 1973 at Christmas from an older woman who grew up on WVA and OH border.
1 1/2 # powdered sugar1/2 # butter16 oz creamy peanut butter12 oz bag semi sweet chocolate chipslittle bit of waxOpt: walnut in halves/quartersMix sugar, butter and peanut butter. Make into balls. Put in fridge at least 2 hours.Melt chocolate and wax gently.Use toothpick to dip balls, leaving 'buckeye' spot bare. Or dip completely and cover toothpick hole with nut meat. After dipping put on waxed or parchment paper.-
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15 minutes ago, blue_dolphin said:
What are buckeyes? I have a bag of these buckeye beans but suspect that's not it!
Buckeyes are the State Tree of Ohio....similar to horse chestnuts, if that helps. When the outer layer is removed it looks like photo #1.
The candies look like photo #2, though I smooth over the hole with back of a spoon.
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Speaking of chocolate and peanut butter treats, I often make Buckeyes and find them fast and easy to make and always popular. Half the batch I make in traditional manner, for the other half I dip the balls totally in the chocolate and top with 1/2 or quarter of walnut (depending on size of nut).
Balls and nuts in the same sentence. Sorry!
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Orange and Cardamom rolls. Cheated with frozen bread dough. Used my friend's generous gift of his homemade Orange Marmalade.
I don't bake much and haven't in decades, but our new (to us) house in Tucson has a Viking convection oven and wanted to test it out. Came out as expected, though I never made it before and made a lot of changes to recipe (I can't help myself!).
The house smells so darn good with that flavor combo.
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Moroccan shrimp with Israeli couscous.
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6 hours ago, C. sapidus said:
I associate mac and cheese with Thanksgiving meals that include glazed ham. I think you are right - probably a southern thing.
Southern for sure but also for many African Americans; I knew Black families in Philly that always made it or brought it to TDay dinner and at Xmas, too. Of course many Black families have roots in the South.
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The recipe from Yotam Ottolenghi https://ottolenghi.co.uk/recipes/sweet-and-smoky-mexican-chicken
Adding my changes to the recipe. I didn't want the sauce covering everything. I made the "sauce" into a paste and schmeared half of it over the chicken which I marinated overnight. The rest of the paste I thinned with some chicken broth so it could be served at the table.
Here's my notes,
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Ottolenghi's Sweet and Smoky Chicken. First time using oven in our Tucson home. Skin was super crispy. It's a quasi molé and the sweet potatoes were part of the recipe. Cranberry sauce was courtesy of a can opener 🥫
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This is our first TDay in US since 2016. In a new home in a new city, though we visited Tucson on day trips from our Bisbee home from 2003 thru 2013.
Neither of us are turkey fans, and mi esposo is very anti-carb and the traditional 🦃 dinner is replete with carbs.
So we're making Ottolenghi's recipe for Smoky Chicken. Will give it a good dose of chipotle in homage to our other home town. We'll make with only sweet potatoes, so there's a nod to TDay with it. My husband loves dark chocolate and that's in the mix, too. An ersatz quicky molé of sorts.
https://ottolenghi.co.uk/recipes/sweet-and-smoky-mexican-chicken
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On 8/13/2023 at 7:03 PM, gfweb said:
American Airlines lunch. PHL-TPA
Not terrible. A braised beef and macaroni and cheese. Sensible choices for the 737's galley incinerators. It was tasty. The spice cake was nice. The Seuss-hued hummus was gross, but I am no friend of hummus.
Had the EXACT same meal on American, Guadalajara to Phoenix 2 days ago! Mine went down easy with a huge pour of a decent red wine 🍷 The boneless short rib was very tender and the green hummus had a bit of a kick; the red (I'm guessing beet derived) was bland (but pretty).
Prior to the pandemic we flew often on American or United from Guadalajara to either DFW or IAH, respectively. Food was always fairly good. During the pandemic it was either non-existent or some fairly awful boxed "meals."
Earlier this year we had some bad to awful meals both directions GDL-PHX. Including a breakfast that included a sealed unmarked cardboard bowl of what turned out to be dried instant oatmeal....but the attendant did not bring or offer hot water!! Got her attention and asked for a cup of hot water. I saw that the rest of the passengers were Mexicans and upon opening the bowl they shrugged and set it aside (there are only 2 rows in Biz class). When the attendant brought my water I suggested she offer hot water to others; she spoke not a word of Spanish! I stood up in the aisle and held my bowl to the small group and said, Es avena, necesita agua caliente. The attendant then brought everyone a mug of hot water.
The attendant later told me she had flown down to GDL as a substitute and had no idea what was on the breakfast tray.
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On 10/10/2023 at 4:23 PM, gulfporter said:
The mini ones arrived last month to my local Walgreens Drug Store. They are $1.29 each. Perfect size to go with my morning coffee.
How much do I love panettone???
We get $10 store coupons for every vaccine we get (for free, thank you Medicare). We've had a total of 4 vax between us.
I have used used all the $40 store credits on panettone.
My husband hates panettone.
I have returned to Tucson after being SOB (South of the Border) for a month.
Today I spotted the same cheap small panettones at the 99 Cent store....for .9999 (a buck). I love these (and yes I have had expensive ones in the past).
The ones at Walgreen's last month also came in chocolate chip....I bought one for mi esposa and he liked it! Sorry but no choco-chop at the 99 Cent Store.
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On 11/7/2023 at 11:04 PM, sand castle213 said:
I've used garnished rim salts but not necessary that brand. although the ones I used where from a cocktail garnish company that mainly did dehydrated fruit as garnish but they had a specialty section where on occasions would come out with rim salts. the ones I bought was jalapeño lime and blueberry sugar rim. both were good but I was impressed more by the lime one. I think I might just go to my local spice store and look for that dried lime bag of yours
Try Tajin. It's not only a great salt rim, but sprinkle on cut up jicama and cukes. And to spice up any meal. It's quite addictive!
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There's a smallish Walmart on the outskirts of our village. It is popular with the Mexicans as well as expats.
Not a WM fan, but they carry a few things I can't get anywhere else, so I stop there 2 or 3 times a year.
I happened to stop in earlier this week. I grabbed what I needed and headed to checkout.
The self-checkout line was small and moving fast (has apprx. 10-12 stations within it). The 2 'human' checkout aisles ran to almost the back of the store.
I was the only non-Mexican in the self check-out line. The 'human' lines were at least 70% expats as best I could gauge.
Not sure why. Maybe because a lot of the old retirees are, well, very old and want help with bagging?? Maybe some are lonely and want to have some human contact??
Most of the Mexicans in my self-check out line were young, mostly Moms with a kid or two in tow (it was siesta, when schools close for 90 minutes) and likely in a rush.
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https://www.nytimes.com/2023/11/10/business/self-checkouts-vs-humans.html
QuoteBooths, a small chain that has sold groceries in northern England since 1847 ...... announced this week that it will be getting rid of the self-checkouts in all but two of its 28 stores. They’re bucking a trend that has remade retail shopping around the world over the last 20 years.
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22 hours ago, liuzhou said:
When I began watching his TV show I thought his first name was Otto. Duh!
He's a very affable TV host/travel guide. And he's generous at his website with free recipes. https://ottolenghi.co.uk/recipes
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1 hour ago, Duvel said:
Can you precook the roulade sous vide, then chill and prep with the cold cooked roulade ?
No, I don't sous vide.
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Curious to know everyone's menu.
But first a question about this recipe I am contemplating. https://www.bbcgoodfood.com/recipes/christmas-dinner-wellington
I've had good luck with BBC recipes in the past. But the cooking time on this chicken wellington is 1hr. and 15min. I know I can instant read the temperature when baking it, but that seems a bit long given the chicken is pounded quite thin. But maybe the mass of the chicken and the raw sausage makes the long oven time necessary.
Since this is for Thanksgiving, I am thinking of using raw boneless turkey breasts. Would the cook time remain about the same? I will endeavor to pound the turkey as thin as is called for with the chicken.
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@Tropicalsenior I wonder if Franco American is still in business and making gravy. My memory is that the gravy was thick and gelatinous until heated, no idea if all canned gravies are like that?? update: It appears Franco American gravy is available....in Canada! Can't find a US source.
btw, sour cream is a somewhat pricey import item here in MX; while Mexican crema is ubiquitous IMO it's not an acceptable substitute due to both its consistency and sweetness.
The recipe has all ingredients combined in one dish before going in the oven...it was one reason a novice cook was attracted to it. But as long as the sour cream heats through I'd imagine it could be added at the end.
I will wait and make this in AZ when we are there over Thanksgiving and into mid-December.
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My upbringing was poor and our food was equally poor and bland (Lithuanian). After we married (1971) we went to my MIL's for Sunday dinner most weeks.
She made Chicken Paprikash often; I'd never heard of it but it became my favorite meal. I finally asked her for the recipe and she handed me a can of gravy!
I made it several times as it was easy and cheap (I was at best a novice home cook). Over time I moved on to more ambitious recipes (my FIL gifted me a Gourmet Magazine subscription every Christmas, and later Bon Appetit).
Today I saw a recipe for Chicken Paprikash in WaPo and started wondering if I could find online the one my MIL introduced me to in the early 1970s.
Well, here it is --- https://www.cooks.com/recipe/ed19w3qx/chicken-paprikash.html
Fyi, we both recall that after making it the first time, we doubled everything but the chicken as my husband enjoyed guzzling the sauce!
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Seared sesame crusted tuna, avocado, pickled onions, cilantro with a schmear of wasabi mayo.
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On 10/22/2023 at 2:25 PM, Norm Matthews said:
I keep telling myself that I should try some different ways to do turkey better but never get around to it and don't have the nerve to try something different on The Day. I wondered about butterfly cooking a turkey and about cutting the bird apart and cooking them separately. Then I got an email from ThermoWorks on How to Cook Spatchcock Turkey. I tried it today and it turned out very well. I made broth with the spine and neck, used some for stuffing and the rest along with pan drippings to make gravy. The link is on youtube
I did a spatchcocked turkey several years ago on my gas grill and it worked out well, we loved grilling any meat.
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13 hours ago, Smithy said:
I don't know anything about that varietal. How would you describe it? Is it similar to the Portuguese Vinho Verde?
I never compared side by side, but have had 'green' wines in both countries and find them similar. I consider them crisp, not sweet. Goes well with foods that you would normally drink with white wines. Closer to Pinot Gris than a Chardonnay.
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Not a wine connoisseur, but I've enjoyed Verdejos in Spain where we often vacation.
Espied one at my local Ajijic liquor store and bought it last week.
It's a nice one, at least IMO.
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Food Funnies
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