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Post by bixaorellana on Sept 27, 2010 5:46:33 GMT
Yes, the boring innards of a giant gourd just don't make it as pasta.
If I don't get any calabaza Norteña this fall, my mother is saving me cushaw and cucuzza seeds ~~ I'll be the only one in my set!
The tajiney thing pings on every string of my culinary preferences!
It's rained continuously since yesterday afternoon & it's pretty dank. I of course wanted something stewish for supper, so made chilaquiles. I cheated furiously & used tomato puree & salsa taquera. Still, since it was made with lots of sauteed onions, cumin seed, oregano, a good bit of leftover roast chicken & some tender corn kernels, it was quite good.
Poor HW seems to be having some kind of mad beef withdrawal.
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Post by betsie on Sept 27, 2010 8:13:54 GMT
betsie, the book I'm reading at the moment is called 'The Land That Thyme Forgot' by William Black and in it he says the 'neeps' aka turnips, must be the root Brassica napus sp. rapifera, which is known as the swede, the neep, the turnip or even the rutabaga, (depending on your own roots!) Maybe this Latin name may help you when getting more seeds - Bixaorellana gave me this link and I am waiting for bean seeds to arrive anyday now! rareseeds.com/cart/catalog/Rutabagas-84-1.htmlThat looks like an interesting book, Tod. The industrial revolution had disastrous effects on British cuisine, so much was lost, whereas there was continuity in more agrarian countries like France, Italy and Spain. The great Elizabeth David was turning to the history of British traditional food after she'd put Med food on the map, but she only got the first volume out before she died. We had to wait a few decades for Gary Rhodes to put British food on the map. I read that when he was appointed to his first position as head chef, in a posh country restaurant, the owner nearly had a heart attack when he put oxtail stew on the menu. ;D
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Post by tod2 on Sept 27, 2010 16:44:21 GMT
I adore Gary Rhodes among the greats like Rick Stein(whose Padsstein) I have been to. But there are lesser known chefs that have taken a South African recipe and put it on the menu at the hotel at St Andrews Golf Course. Namely, (and I will divulge the secret recipe in The Gallley) Butternut Soup! This soup has been so succesfull even here in South Africa, that it is now on almost every restaurant menu.
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Post by Deleted on Sept 27, 2010 19:06:11 GMT
Phase I of Zinfandel of Beef,simmering on the stove,as we speak.
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Post by Deleted on Sept 27, 2010 19:08:39 GMT
That looks quite good, but I am a little worried about that cavern at the bottom. To what does it lead?
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Post by Deleted on Sept 27, 2010 21:20:20 GMT
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Post by imec on Sept 28, 2010 1:35:42 GMT
re: Anchovies in Beef Stew. Apparently, the science behind this idea is based on the anchovies high glutamate content as well as the compound inosinate - which has a synergistic effect on the glutamate heightening its "meaty" taste significantly. Here's a link to the Cooks Illustrated recipe... Best Beef Stew, Cook's Illustrated
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Post by cristina on Sept 28, 2010 3:45:42 GMT
I have a very bad cold and am all hopped up on Benadryl. I read: "My real fear being you could see my panty." I didn't even register the grammatical/context weirdness...
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Post by cristina on Sept 28, 2010 3:53:47 GMT
re: Anchovies in Beef Stew. Apparently, the science behind this idea is based on the anchovies high glutamate content as well as the compound inosinate - which has a synergistic effect on the glutamate heightening its "meaty" taste significantly. Here's a link to the Cooks Illustrated recipe... Best Beef Stew, Cook's IllustratedTrying, in a moment of lucidity, to offer that I despise anchovies when they appear in salads or whatnot. But somewhere a long time ago I read some thing similar to Imec's post and have been adding anchovies as a seasoning to a lot of things with great results. They really do contribute a little something undefined, and make a dish that little 10% better.
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Post by bixaorellana on Sept 28, 2010 4:18:25 GMT
How do you know how much to use?
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Post by cristina on Sept 28, 2010 4:36:03 GMT
How do you know how much to use? The same way you know how much garlic to use. ;D OK, I cheat sometimes, because I buy anchovy paste in a tube. But I just eyeball how much to throw in, and am probably more conservative than I need to be. Most of the time, I just feel like a cool kid because I finally discovered anchovies as a flavoring.
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Post by Deleted on Sept 28, 2010 4:53:59 GMT
You are a cool kid, cristina.
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