We've got a huge number of people here in Silicon Valley who cook Indian and Pakistani dishes (their Moms' recipes I am sure), and so there are a correspondingly huge number of Indian and Pakistani grocery stores. I buy spices from them routinely.
We've also got a giant population of folks from Mexico and so a giant number of Mexican grocery stores too.
When I compare the cumin I buy from the Mexican market, to the cumin I buy from the Indian market, to the cumin I buy mailorder from those Wisconsin Yankees at Penzeys Spices ... ... I gotta say I prefer the stuff from Mexico. To each his own of course.
We've also got a giant population of folks from Mexico and so a giant number of Mexican grocery stores too.
When I compare the cumin I buy from the Mexican market, to the cumin I buy from the Indian market, to the cumin I buy mailorder from those Wisconsin Yankees at Penzeys Spices ... ... I gotta say I prefer the stuff from Mexico. To each his own of course.
Easter basket fodder here.....They used to be awesome left out to dry on the table for about a month or so, they’d get this leathery skin and taste much better than fresh.
But then (about 10 yrs ago) they must have changed up or added a ingredient to keep them soft because three months in and still soft, I thought it was an anomaly the first time but after the second Easter went by and it happened again, I got a hold of someone in management, they denied everything.....Haven’t bought them since!
For a given value of better...
Was thinking of you whilst watching TV Bob. They were showing a program on a hotel in St.Lucia where they hunt invasive lion fish and serve them up for dinner. ISTR they also have a lion fish problem off the coast of CA. You get them critters your way or too shallow to be of interest?
Was thinking of you whilst watching TV Bob. They were showing a program on a hotel in St.Lucia where they hunt invasive lion fish and serve them up for dinner. ISTR they also have a lion fish problem off the coast of CA. You get them critters your way or too shallow to be of interest?
In that video, they mentioned that about 25% of people prefer them that way.
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Soup made for the weekend. Roasted a butternut squash, half a dozen parsnips and some onions for 90mins then boiled up with red lentils to thicken it. Will be served with cheese, a dollop of cream (on the kids portions) and home made bread for lunch on saturday.
They’re a big problem here, theres a restaurant in Apalachicola that serves them....spear fishing is how they get them.
They are all the way out to 200+ feet of water (right where we fish) covering the bottom killing everything in their path. My buddy bought this thing called a ‘sinker cam’ that tied on your line 4’ above your bait. We use live bait to fish for grouper (pinfish mainly) and the first time we watched the video one of those dang things swam nonchalant right up to the bait and stung it with its dorsal fins and just as nonchalant as it came in it swam away as the bait just turned sideways and sank! Spiteful creatures just killing for the heck of it!
The state has tournaments in the summer with prizes for most killed. Invasive Species: Lionfish - Florida Sportsman
Penzeys only carries Indian AFAIK. You learn something new everyday, it turns out anise, cumin, caraway, and other related seed spices have several harvest times which affects the taste a lot.
I had one of those young Silicon Valley persons tell me there is no such thing as brown Basmati rice. 🙄
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Peeps vs Twinkies with Keith Richards as the judge. I'm surprised Ed has not chimed in Peeps are a PA thing along with the Cheese Wizz steak subs.
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As long as the 'steak' matches the quality of the Whiz, then who are we to judge? I think I had one of those at 7-Eleven one time about 1/2 hour after last call. I seem to remember it was one of the best things I ever ate. Until a couple hours later that is, when I had to give it back. 😉
The Carpaccio was quite good. It's different than I normally make. I will admit to adding some Worcestershire as a finish as it didn't offer the usual kick.
The aspic was under flavoured so I scooped a bit of pickle with each bite and that did the trick.
The fried rice was different but very good. It was heavy on the Russian garlic and red onions. I used the oil left over from the salted ginger and scallion mix so it was full of flavour.
The aspic was under flavoured so I scooped a bit of pickle with each bite and that did the trick.
The fried rice was different but very good. It was heavy on the Russian garlic and red onions. I used the oil left over from the salted ginger and scallion mix so it was full of flavour.
Raw ginger and scallion oil:
Not sure if the you guys do this or get some when you get your BBQ duck but if so, you know it can get expensive by the time you buy enough of those 50 cent containers to make you happy. My suggestion is you make your own, it's easy.
Finely mince the ginger
Mix with some pickling salt
Wait 30 minutes
Sliver slice the scallions
Add to the ginger
Warm the oil
Pour over the ginger mix and stir
Wait till it cools and then refrigerate
Eat
If you are interested, I noticed they have some recipes online but some of them are complicated, some involved cooking, some have extra ingredients. I don't bother, this simple one is the sauce I like.
Not sure if the you guys do this or get some when you get your BBQ duck but if so, you know it can get expensive by the time you buy enough of those 50 cent containers to make you happy. My suggestion is you make your own, it's easy.
Finely mince the ginger
Mix with some pickling salt
Wait 30 minutes
Sliver slice the scallions
Add to the ginger
Warm the oil
Pour over the ginger mix and stir
Wait till it cools and then refrigerate
Eat
If you are interested, I noticed they have some recipes online but some of them are complicated, some involved cooking, some have extra ingredients. I don't bother, this simple one is the sauce I like.
Sounds like it’d be good on a soy sauce grilled steak!
Sesame oil? and how hot is warm, like bubble up a water droplet?
Sesame oil? and how hot is warm, like bubble up a water droplet?
Easter candy, not exactly on my list. Cheese whiz steak sandwiches can't recall ever seeing one.
Thin well marbled steak sandwich on a good roll, enjoy them often. If I get the chance I will post a picture of what a real sandwich steak looks like. Not far different than your image of an over priced piece of beef. Of course the sandwich steak costs under $2.00.
But then you are confusing Pittsburgh with Philadelphia. Don't worry there are some folks now confusing Pittsburgh and Paris, but those folks have other issues! (My Parisian friend tells me the steaks are better here!)
Cheese Whiz "steakum" sandwiches -- fed all the young men of our household for Saturday lunches.
Eons ago when you could smoke in the "Bar Tabac" of FR, we'd have them all over the place.
Of course in Pittsburgh, you get your steak crusted in charcoal on the outside and still moo-ing on the inside!
Eons ago when you could smoke in the "Bar Tabac" of FR, we'd have them all over the place.
Of course in Pittsburgh, you get your steak crusted in charcoal on the outside and still moo-ing on the inside!
It is not charcoal! To properly make a Pittsburgh rare steak you take a nice hunk of meat and slap it against an orange hot furnace, when it stops sizzling turn it over and do the other side.
Mill workers used to do this for lunch.
So it is not charcoal on the outside!
Mill workers used to do this for lunch.
So it is not charcoal on the outside!
I had a steak served a bit like that at work once, hard and dark for the first few mm and still icy and frozen in the middle!
Traditionally the steelworkers would keep the steak in their Pocket until lunch time. Of course that was when they might have owned an icebox but not a refridgerator.
The other popular lunch would have been two pocket pies, one savory and one sweet. Heated in a similar manner.
BTW the colors of heat are;
Red, orange, yellow and white as the hottest. I always find it amusing when someone describes very hot as "red hot" as that is actually the coolest of the heat by color method.
I hope you didn't pay for the bad steak!