Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: pastameshugana (2011) - Looking for an Oasis in a Culinar


Recommended Posts

... memories of open-fire lard-cooked Navajo fry bread wrapped around cheese stuffed fresh roasted chiles in northern Arizona...

Where in Northern AZ? That's my 'native place' as they say in B'Lore.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

... memories of open-fire lard-cooked Navajo fry bread wrapped around cheese stuffed fresh roasted chiles in northern Arizona...

Where in Northern AZ? That's my 'native place' as they say in B'Lore.

Up in Houck, on the Navajo reservation just over the border from Gallup....in a former life working with an old pastor and his wife. The daily excitement was driving ten minutes to Ft. Courage to get our mail...going to Window Rock once per month was like Disney World! Boy was I pissed the first time they took me to the petrified forest and we didn't drive through actual groves of stone trees....

Just remembered- in addition to the awesome semi-relleno's we'd use as a vehicle to eat more fry bread, one of my favorite things was strips of lamb fat wrapped in some lamb intestine so that it would hold together while it char-roasted over the fire. Sounds kind of out-there, but wow the crispy fatty goodness....

Jerry

Kansas City, Mo.

Unsaved Loved Ones

My eG Food Blog- 2011

Link to comment
Share on other sites

Challa just about to go into the oven...

a6cd097e-e637-20ff.jpg

From iPhone using Tapatalk

I think I can be there in, oh, maybe 12 or 16 hours?

I love challah. Haven't ginned up the courage to try it, plus there's a great bakery in town that does it, which means I have it when I want it for French toast. Best French toast in the world, bar none: Challah, eggs, heavy cream. Fried in butter. Arteries be-damned.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

I love challah. Haven't ginned up the courage to try it, plus there's a great bakery in town that does it, which means I have it when I want it for French toast. Best French toast in the world, bar none: Challah, eggs, heavy cream. Fried in butter. Arteries be-damned.

Yes! The leftovers get made into eggs on toast and French toast (Mrs. Meshugana). Absolutely the best french toast ever.

You should give it a whirl, it's really quite easy. In fact, this is the only bread I've ever made. The only hard part is the braiding, but there's so many designs (like the pull apart loaf you see there) that are much easier. I also highly recommend this book, very easy to follow for a 'non-recipe' guy like myself.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Does the book have braiding instructions? I use my own recipe but struggle with anything over a 3-strand braid. Beautiful challah - can't wait to see them baked.

Link to comment
Share on other sites

I always wanted to make my own challa but since the jewish deli near me makes the best ever I've never had to. we've been using it for french toast since I was introduced to it in the 70's and I can tell u nothing else comes even close. when the kids have friends over it's either that or big fat belgian waffles with fruits. When we make the french toast I'll make up a bunch that will fit in the toaster for quick breakfastes and their great

Link to comment
Share on other sites

Does the book have braiding instructions? I use my own recipe but struggle with anything over a 3-strand braid. Beautiful challah - can't wait to see them baked.

Yes there's very good illustrate braiding instructions. More pics in a few hours! We also added ribeye kabobs to the menu...

From iPhone using Tapatalk

Edited by pastameshugana (log)

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Getting ready for tonight's dinner.

My favorite (only?) baking book (if we say cookbook, can we say bakebook?):

DSC02191.JPG

One of my favourite baking books of all times.

Link to comment
Share on other sites

Well, here's a few pics from the rest of the prep for tonights dinner.

Challa out of the oven:

DSC02192.JPG

DSC02193.JPG

The bread really isn't as brown as the pictures make it look. It was cooked nearly perfect, but the color correction is wacking these photos out. This is, however, actually one of the more disappointing challas I've made. I used all-purpose instead of bread flour, and it wasn't perfect. Still darn good and there's barely a shred left, but not perfect.

Kebabs onto the skewers (Bacon wrapped through pieces of ribeye, onion, and anaheim pepper:

DSC02194.JPG

I feel like crying because I didn't get a picture of the finished product. It was worthy for sure. The meal was just eaten in a frenzy, so all picture taking was out the window.

Finally, the main course, Mrs. Meshugana's Leek Soup:

DSC02197.JPG

Just leeks, garlic, yukon gold, carrot, celery, sauteed in butter, simmered in chicken stock for an hour, then blended. Added about a cup of heavy cream to finish. Yowser. That, my friends, is a soup worth eating. So incredibly simple, healthy and tasty to your toes.

Back in the morning with more adventures!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

That soup looks great! Care to share proportions? Have you ever eaten it cold, or is it better warm?

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Link to comment
Share on other sites

That soup looks great! Care to share proportions? Have you ever eaten it cold, or is it better warm?

Hmm - I've never thought about eating it cold - but I'm also not big on cold soups. I bet it would work, though.

For this batch we used: 3 large leeks, 6 medium potatoes, 7 (anemic) carrots, 4 green zucchini, 2 yellow squash, 6 stalks celery, 6 cloves garlic, and 1/2 can of diced green chilies (a last minute addition), 12 cups of chicken stock for the simmering.

When just about to serve, one 1/2 pint carton of heavy cream was stirred in. Last night we had some 'vegetable haters' in the house, and they all had seconds and thirds!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Thanks! I might make that for dinner tomorrow night. And I have french bread for croutons, it's like it was meant to be! :laugh:

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Link to comment
Share on other sites

Thanks! I might make that for dinner tomorrow night. And I have french bread for croutons, it's like it was meant to be! :laugh:

Some things in life are too tasty to be coincidence!

BTW - I love your signature line!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Countdown to disco time.

I've got my raw ingredients ready:

DSC02199.JPG

What you see is the meat: Chopped bacon, pork filet, and chorizo. A separate bowl for chili and garlic, and one for onions (red and green). I had to chop the chiles (anaheim, red jalapeno, serrano) large b/c we've got some non-chili-heads coming over that may want to pick them out. (I did however, surreptitiously crush into tiny bits a small handful of dried chile pequin that they'll never find! If they don't like it, more leftovers for me! Bhuwhahahahaa!)

The basic method:

Melt some lard in the disco (I may try a little coke as well, who knows), add bacon till lots of fat releases, move it out of the way (to the side of the disco). Add the chorizo to the bacon-y lard (I'll add the chili and garlic at this point), when about 1/2 done move it to the side. Add the pork to the middle and cook a while, then add some spices, the onions, and bring it all together and toss to finish. I'm adding the onions late so they'll stay crunchy and sweet-ish for some texture.

I forgo the traditional 'wieners' or sausage in this dish because I really don't care for them.

One more beauty shot:

DSC02200.JPG

I'll update later on this one!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

I have not eaten all day and this is killing me - I refuse to eat anything unworthy - so will get into the kitchen myself and then salivate over your results. If you guys scarf it all up without photos there may be an uprising :wink: I am imagining the Southwestern or Mexican version of super hot wok stir fry

Link to comment
Share on other sites

I love challah. Haven't ginned up the courage to try it, plus there's a great bakery in town that does it, which means I have it when I want it for French toast. Best French toast in the world, bar none: Challah, eggs, heavy cream. Fried in butter. Arteries be-damned.

Yes! The leftovers get made into eggs on toast and French toast (Mrs. Meshugana). Absolutely the best french toast ever.

You should give it a whirl, it's really quite easy. In fact, this is the only bread I've ever made. The only hard part is the braiding, but there's so many designs (like the pull apart loaf you see there) that are much easier. I also highly recommend this book, very easy to follow for a 'non-recipe' guy like myself.

Beautiful challah. But if that is the only bread you've ever made from your favorite book--it is a favorite of mine as well--you should try some others. the book IS wonderful.

I picked up some El Pato yesterday at the new El Super in Tucson. Made a quick salsa with one little can for a quick snack with chips.

Link to comment
Share on other sites

I picked up some El Pato yesterday at the new El Super in Tucson. Made a quick salsa with one little can for a quick snack with chips.

Mmm. Me and the kids (the two youngest) actually dip potato chips in plain El Pato, which is a very tasty treat.

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Well, we polished off the majority of the discada, and here's the (lengthy) tale:

Lard melted and 1lb bacon in (Bar-S, my childhood sweetheart):

DSC02201.JPG

After a few minutes, 1 can of Coke added to make a simmering sauce (most recipes call for beer):

DSC02202.JPG

Somehow I missed photographing the step where I pushed the bacon to the edge and added the chorizo to the liquid.

After that, push the chorizo out and add the pork tenderloin, plus the 'hard' stuff (chile & garlic):

DSC02203.JPG

DSC02206.JPG

Closeup beauty shot:

DSC02208.JPG

Long shot showing corn going onto the grill in the background (and Mrs Meshugana's ankle - woo hoo!):

DSC02205.JPG

Closeup of the corn:

DSC02204.JPG

Last step - adding the onions and tossing:

DSC02211.JPG

Yum! (bad pic, sorry, but I was preoccupied with stuffing my face at the moment:

DSC02212.JPG

The black is from (I believe) the coke carmelizing (burning?) onto the disco and being scraped off while tossing. It actually was an extremely tasty, salty sweet and porky crunchy substance that I intentionally scooped from the bottom of the serving bowl onto my tortilla. (Doesn't 'Salty Sweet and Porky Crunchy' sound like the name of a punk band's debut album?)

We used flour tortillas in the past, this time we had flour and corn. I must say, this meal calls for corn tortillas. Lightly fried in oil - that's the bomb.

Stuff a tortilla with the filling, cheese, crema mexicana (a cultured sour cream (not in the "pinky in the air while sipping tea" meaning of cultured, the "this milk has gone slightly off" meaning of cultured)), and a dash of El Pato.

Oi vey. I'm going to have to roll down the hall tonight.

Sweet dreams!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Today has started out crazy - so Mrs M did breakfast - French toast strips all around. ;)

We've eaten so much pork this week, maybe something light tonight. Looking at steamed veggie pasta, and we've got some pears & almonds we'd love to make a salad out of. Any ideas?

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

Link to comment
Share on other sites

Jamie oliver has a nice recipe where you cut raw beetroot and pear into matchsticks and add fresh mint and feta with sunflower seeds. I usually use pear with spinach/endive, blue cheese and walnuts but almonds would work too...

"Experience is something you gain just after you needed it" ....A Wise man

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By shain
      It's been more than a year in which international travel was challenging to impossible, but gladly this is changing, as more countries are able to vaccinate their population.
      Greece had managed to return to a state of near normality, and opted to allow vaccinated individuals to enter. And so I decided to go on a slightly spontaneous vacation (only slightly, we still had almost a month for planning). To the trip I was joined by my father, to whom I owed some good one-on-one time and was able to travel on a short-ish notice.
       
       
      Many people are yet unable to travel, and many countries are suffering quite badly from the virus, and therefore I considered if I should wait some time with this post. However, I hope that it will instead be seen with an optimistic view, showing that back-to-normal is growing ever closer.
       
       
      We returned just a few days ago, and it will take me some time to organize my photos, so this is a teaser until then.
       
       
       
       
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By KennethT
      I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island.  Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing.  Is there any interest in this?
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...