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David Ross

eG Cook-Off #85: Mexican Salsa

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6 minutes ago, Smithy said:

As it happens, I just stumbled over a container of frozen persimmon pulp in my freezer. I like the idea of making a salsa with it. Persimmon pulp, charred onion, a bit of chile for heat...what else should go into that? Garlic and/or oregano as above? And would it be better with chicken breast or pulled pork?

I would probably pair it with chicken. I think it would be delicious with a poached chicken breast, chilled, then served as a sort of salad with the salsa. 

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19 minutes ago, Smithy said:

As it happens, I just stumbled over a container of frozen persimmon pulp in my freezer. I like the idea of making a salsa with it. Persimmon pulp, charred onion, a bit of chile for heat...what else should go into that? Garlic and/or oregano as above? And would it be better with chicken breast or pulled pork?

 

Are chicken breasts a food stuff?  I would go pork but CB could use the lift of a flavorful salsa ;) (unintended pun - cross my heart)

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1 minute ago, heidih said:

 

Are chicken breasts a food stuff?  I would go pork but CB could use the lift of a flavorful salsa ;) (unintended pun - cross my heart)

 

I love the pun, cross my heart. ;) I occasionally go for chicken breast in the interest of reduced fat. Then I undermine the whole thing by mixing it with heavy amounts of mayonnaise and various seasonings to make a chicken salad, or slather bread with mayo for chicken sandwiches. My latest sous-vide chicken breasts are still sitting in their unopened package, so I have some to play with for this. It might even be lower-fat!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Posted (edited)
54 minutes ago, Smithy said:

 

I love the pun, cross my heart. ;) I occasionally go for chicken breast in the interest of reduced fat. Then I undermine the whole thing by mixing it with heavy amounts of mayonnaise and various seasonings to make a chicken salad, or slather bread with mayo for chicken sandwiches. My latest sous-vide chicken breasts are still sitting in their unopened package, so I have some to play with for this. It might even be lower-fat!

 

If you do them as @liuzhou does with his numerical formula where they barely simmer and then poach in the hot liquid I am ok. Chicken quality a factor as well.  It is funny that "a chicken in every pot" was referring more to the rarity of slaughtering a chicken as a treat/luxury because why kill an egg source on your farm.. As to added fat - all those skinnny socialites and actors were eating mayo heavy chicken salad at Bullocks watching the fashion shows. https://laist.com/2016/07/12/wilshire_bullocks.php


Edited by heidih (log)
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35 minutes ago, heidih said:

 

If you do them as @liuzhou does with his numerical formula where they barely simmer and then poach in the hot liquid I am ok. Chicken quality a factor as well.  It is funny that "a chicken in every pot" was referring more to the rarity of slaughtering a chicken as a treat/luxury because why kill an egg source on your farm.. As to added fat - all those skinnny socialites and actors were eating mayo heavy chicken salad at Bullocks watching the fashion shows. https://laist.com/2016/07/12/wilshire_bullocks.php

 

 

I too like that method of poaching chicken, but the convenience of sous vide is I can have it essentialy "poached" for a long time before using it. The consistency comes out about the same. At any rate, I think I'll try that persimmon for a Mexican-style salsa, and see what it does with the chicken. If it isn't a total disaster I'll report back. Maybe if it is a total disaster I'll still report, for the comic effect.

 

(Thanks for the Wilshire Bullock's article. I used to love driving past that building. The fashion show lineup in one picture is hilarious!)

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I did a taste test this morning with two of the salsas that I had frozen.  The Roasted Tomatillo Salsa lost a bit of the bright green color, and was just a little diluted from the thawing process, but still tasted just fine.  It will still be good to serve in a lot of dishes as an accompaniment, but I for salsa and chips, it's better fresh.  The other salsa I tested was the Roasted Tomatillo-Chile Salsa.  The deep reddish brown color hadn't changed and the mild spicy level was still there.  It was just a little diluted from the thawing, but still is a great salsa for lots of dishes.  So a surprise to me that some salsas hold up pretty well when frozen and thawed.

 

Roasted Tomatillo Salsa.JPGIMG_1781.JPG

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On 7/26/2020 at 1:10 PM, heidih said:

Are chicken breasts a food stuff?


I hope so because, other than an occasional round of wings, it's pretty much the only part of the chicken I eat. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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36 minutes ago, Tri2Cook said:


I hope so because, other than an occasional round of wings, it's pretty much the only part of the chicken I eat. :D

 

I did not mean to be dismissive - everyone eats and cooks to their own taste.  Stepmother got all weird on when I mentioned @Shelby and using her hunted game. Really? and ya eat jellied pig feet! people and judgement!

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5 minutes ago, heidih said:

 

I did not mean to be dismissive - everyone eats and cooks to their own taste.  Stepmother got all weird on when I mentioned @Shelby and using her hunted game. Really? and ya eat jellied pig feet! people and judgement!

I will never forget --it was Thanksgiving and I was SICK to death of the same old turkey etc.  So I was hosting (don't do that anymore--and I think they are glad lol) and chose to do a venison chili and a potato soup with all the side fixings...desserts...etc.  Thank goodness I made potato soup because I had no idea that so many of Ronnie's family were adverse to venison.  To me, it's just like hamburger.  *shrug*. More for me then lol.

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15 hours ago, heidih said:

 

I did not mean to be dismissive -

 

I didn't read it as dismissive, I was just being conversational. 😁


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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