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PopsicleToze

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Everything posted by PopsicleToze

  1. Just had one yesterday for dinner. My mother wanted to cook shrimp scampi. Her recipe called for pasta, sauteed shrimp, a dozen cloves of garlic and white wine. She didn't want to use the wine, so she found an alternative. Somewhere on the Internet it said that apple cider vinegar was a good substitute for white wine. After the shrimp were sauteed, she dumped a cup of apple cider vinegar on them -- and that and the garlic made the 'sauce' to pour over the pasta. It was a sad end for those poor innocent shrimp, but on a good note -- I had no problem staying on my diet.
  2. What a wonderful blog. I am awed and inspired by all of the pictures and things available to you. I have always wanted to enjoy a just-caught red mullet and have read that they taste somewhat akin to shrimp. Is that true? Also, my favorite line in this entire blog was, "If I want XXX, then... unless I go to Italy." That tickled me. You do a great job of juggling the love of cooking, shopping economically but tempering that what is nearby to not overly burden yourself since you want to spend quality time with your children. Bravo! And thank you so much for blogging and showing us a glimpse of your world. Now, just to appease the audience, we need a picture of your pretty self driving a convertible around a mountain road with a scarf and sunglasses
  3. What a great mix of cultures you have had the opportunity to experience. Really looking forward to your blog.
  4. PopsicleToze

    Chicken ribs

    Further down in the same blog it explains the origin of the name 'chicken ribs'
  5. PopsicleToze

    Chicken ribs

    This site talked about Korean chicken ribs, and they didn't know why it was called chicken ribs either but said it was the whole chicken cut into pieces. Here is the site with pictures of the dish.
  6. The first time I did it, it was okay and pretty fun, but the next two times (the third being the last), it didn't come out right. I did a lot of internet searching, and the culprit (besides me) seemed to be the temperature the milk was brought up to by the dairy before it is sold. There is a safe spot, but then each dairy seems to bring their milk up beyond that just to be safe, and there is no way to find out that EXACT temperature unless you call and ask the dairies, and then you have to trust them that what they are saying is the truth. The thing that was bad, was that I bought three different brands of milk, and I didn't remember which one I used first, the only one that worked because I did the batches on different days and at first chalked it up to flukes. I'm thinking that the milk you're using was brought up to too high of a temperature to work on your cheese.
  7. Myth might be too strong of a word, because if something has been around good food for centuries, then there is a fact basis behind it. The onions and carrots give it sweetness, and that is important to balance acids, etc. However, that being said, the only one of the three I add to my stocks -- onions. To my taste buds, a stock made without onions is not as good as one made with them. The onion peels add great color, too. Also, I still add peppercorns, bay leaves and thyme. I don't know if that is important elsewhere, but it enhances the flavors of what I cook, and even though I add them later, adding them early on in the stock-making process produces a layering effect that does enhance the flavor of the final dish. Carrots? I may or may not add these, usually not -- but if I have some lying around that need to be used, then okay. Celery? It never hits my stock pot Edited for typo!
  8. I cannot agree. Compare the ingredients: Your own stock: Chicken, onions, celery, carrots, parsley, thyme, peppercorns and water. Minors: Chicken meat and natural chicken juices, salt, chicken fat, monosodium glutamate, sugar, dried whey, hydrolyzed (corn and wheat gluten, soy) protein, natural flavoring, yeast extract, natural extractives of turmeric and annatto. Better Than Bullion: Chicken meat including natural chicken juices, salt, sugar, corn syrup solids, chicken fat, hydrolyzed soy protein, dried whey, flavoring, disodium inosinate and guanylate, turmeric. Tim You shouldn't agree, because you are absolutely correct. No matter how many times people tell us that BTB is as good as homemade, well, that just doesn't make it right.
  9. PopsicleToze

    Celery leaves

    Ditto. They are also very, very good in Bloody Mary's, especially the young tender ones in the very middle of the stalk. Leave the leaves on the top of the inner ribs and use the rib with leaves on top as a drink stirrer. Also, I've read that they are very similar to lovage, which was extremely popular in the times of the Roman Empire.
  10. PopsicleToze

    Dinner! 2011

    Shelby, great food, and I am so glad you were able to taste fresh figs. Were they everything you thought they would be?
  11. PopsicleToze

    Dinner! 2011

    Wow, Paul. That dove looks divine!
  12. Gosh, that looks great, Peter! I especially love the picture of your daughter holding a lobster. Gotta teach them early
  13. It's a lovely thing you are doing and sounds like great plans on what to prepare. One other thought -- you could do one or more batches of homemade cinnamon rolls and put them in the disposable baking pans so that the family can freeze them. They're great to have on hand for weekend mornings when no one wants to get up early and cook. Best wishes fand hope to your friend.
  14. And that might be a tad understated... I'm so heart-broken. Look at my little shriveled up pickles today. I can't imagine how bad they will look in a few weeks. So totally my fault for being ignorant and using the Persians. The only pickles I've ever done were bread and butter pickles and wanted to branch out this year. That might not successfully happen. Does anyone have a tried and true dill pickle recipe they would be willing to share? I was hoping for something with a little bite and crunch to it.
  15. PopsicleToze

    Dinner! 2011

    Good catch I usually buy the Louisiana brand, but the store I stopped at only had this brand, so I got it. Zatarains is good, but I think you're right that Louisiana brand is better.
  16. I have done an indoor clambake before inside for Valenine's Day. It was very, very good. How many people? It took my biggest stockpot just for 2 people.
  17. PopsicleToze

    Dinner! 2011

    Thanks! No, it doesn't open during the boil. One bag plus salt boils a dozen crab. The ingrediens are: mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed and allspce. Click here for the recipe.
  18. Heidi, I don't know. The recipe didn't state how long they should sit before eating. I googled, and some sites say they're good in about a week. I'm going to give 2 weeks for good measure, and then I'll open them.
  19. That soup you made looks fantastic, and I love that carved wooden tool you use for masa. You clearly know/love/respect your culinary culture. I am looking forward to learning a lot this week! Thanks! And PM some soup if you have any left.
  20. Dreadful weather today. I'm not leaving the house, so I'm glad I had already planned to can this weekend. Today we have Miss Irene's Sweet and Sour Pickles from Saveur Cooks Authentic American. Here is the recipe. The handwritten "4" on the page is a rating system. When I first get a new cookbook I'm excited about, I can't cook everything at once, so I read every recipe and rate them. A "4" is at the top of the list and means "must make this." Note that there is no time limit. I have had that cookbook at least 10 years, and this is the 1st time I am making that recipe, but I've looked at it a lot over the years! I found some dill and Persian cucumbers a few days ago. I had never even heard of Persian cucumbers before, but they looked like they would make really good pickles. Here are the halved cucumbers after they had brined 24 hours. Added cast of characters... I tried to follow the simple recipe, but it just cried out for a pop of red color. I added a Thai chili to every jar. I'm pretty happy with them.
  21. Judiu, Thank you! I wish someone would invent something to do it, but I doubt I could do it. I'd sure buy one, though... if anyone out there has any ideas. Genkinaonna, I know about the obsession! Sounds like a perfect way to spend the day to me. Do you still have any pictures of it? Would love to see it. It sounds incredible. Janer, Those seeds are dreadful. Did you cry when you threw it out?
  22. PopsicleToze

    Dinner! 2011

    DC, that was inspiring! I picked up some crabs yesterday and boiled them for dinner.
  23. Muscadines are wild grapes that grow in the Southeastern US. A friend gave me 25 lbs of them. It takes about 4 lbs to make 5 cups of jelly stock, which is bumped up to 8 cups of actual jelly after sugar is added. The skin is really tough, and it has to be separated from the pulp before cooking. Some people cut them in half; some people hand-squeeze every one. That's very time-consuming. I smash them with the bottom of a heavy jar. After they are smashed, they are cooked until the skins are softened, then they are strained overnight being careful not to squeeze them or the jelly will be cloudy. After the jelly stock strains overnight in a cool place, strain it again to remove the tartaric acid crystals before making the jelly. There is only 8 cups liquid in the pot, but I used an 8-qt pot because it bubbles up. And jelly
  24. PopsicleToze

    Dinner! 2011

    Shrimp and mushrooms in a garlic/butter sauce over angel hair pasta with garlic bread on the side.
  25. I'm so excited that you are blogging. Your food always looks so fantastic and fresh. I have so many pictures of your dishes saved on my 'inspiration' files, that it isn't funny I don't know if you've ever been in a hurricane, but that is not some place you want to be. Seriously, I haven't kept up with this one, but if you are in her projected path, get out of Dodge. Pronto. Other than that, blog on I would eat anything you cook!
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