If you or someone in your house is a sourdough baker I can share my recipe. Though I might imagine that blue corn Maseca would be the hardest ingredient to find up there. It is worth keeping around if you like fresh tortillas though!
Cal: Covid Test?
And try boiling nutmeg, powdered black pepper, cloves, shredded ginger, basil leaves, mint, fennel seeds and a few other herbs, reduce, strain and sweeten with a little honey, drink like black tea.
Look for 'kadha' recipes, it is quite common in North India.
A typical one: https://www.tarladalal.com/kadha-traditional-home-remedy-for-cold-and-fever-10271r
Alternate is half and half brandy + honey, total nearly a tablespoon, add black peper powder, lick it off the spoon...clears the sinuses.
YMMV....
And try boiling nutmeg, powdered black pepper, cloves, shredded ginger, basil leaves, mint, fennel seeds and a few other herbs, reduce, strain and sweeten with a little honey, drink like black tea.
Look for 'kadha' recipes, it is quite common in North India.
A typical one: https://www.tarladalal.com/kadha-traditional-home-remedy-for-cold-and-fever-10271r
Alternate is half and half brandy + honey, total nearly a tablespoon, add black peper powder, lick it off the spoon...clears the sinuses.
YMMV....
@NareshBrd, that sounds good! A "Hot Toddy" drink is a classic here when not feeling well, whiskey, lemon, honey, cinnamon and hot water. Some people add cloves, I dont though. I also don't add lemon, honey, cinnamon or hot water to mine. 😉
Aji
Aji
Ajinomoto...
( Jingle used to play in KIKU-TV all the time ).
Did you know that Ajinomoto's Hondashi has just a tad of MSG for that oiishi flavor?
We buy Hondashi in the big box... with four bags... Umami... Hondashi works really well in paella... the ultimate fusion!
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We first went to McDonalds in Pearl City. I had saimin noodles and you ate it with hashi. I don't think I've ever eaten a burger at McDonalds EVER in Hawai'i... When I first went to McDonald's in the mainland my companions thought I was NUTS when I asked "where's the saimin?"
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Yeah, the old sugar refinery in Aiea.
CH
Pure Cane Sugar
From Hawai'i
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Yeah, I'm weird, and proud of it too. I have a real poncho, not a Sears poncho.
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Cal, take care. I too had a three week cold straddling Thanksgiving. No fever, just tired and morning headaches.. No.. No... no MSG.... and Not A Hangover either. It took just over three weeks to get over it. I know it wassn't COVID because we had a house guest for a week and he too caught it. He got tested and he didn't have it.
Aji
Ajinomoto...
( Jingle used to play in KIKU-TV all the time ).
Did you know that Ajinomoto's Hondashi has just a tad of MSG for that oiishi flavor?
We buy Hondashi in the big box... with four bags... Umami... Hondashi works really well in paella... the ultimate fusion!
+++
We first went to McDonalds in Pearl City. I had saimin noodles and you ate it with hashi. I don't think I've ever eaten a burger at McDonalds EVER in Hawai'i... When I first went to McDonald's in the mainland my companions thought I was NUTS when I asked "where's the saimin?"
+++
Yeah, the old sugar refinery in Aiea.
CH
Pure Cane Sugar
From Hawai'i
+++
Yeah, I'm weird, and proud of it too. I have a real poncho, not a Sears poncho.
+++
Cal, take care. I too had a three week cold straddling Thanksgiving. No fever, just tired and morning headaches.. No.. No... no MSG.... and Not A Hangover either. It took just over three weeks to get over it. I know it wassn't COVID because we had a house guest for a week and he too caught it. He got tested and he didn't have it.
I bought that jamon serrano at Costco. They carry it for Christmas... about 100 bucks. After Christmas they will sell off the remainder for 70 bucks or so. As it now stands, I got a pair of jamones right behind me in my home office. They don't need refrigeration and are in sealed vacuum bags.
The best "Mexican" I've ever had is in Santa Ana, the Central Coast and San Diego. It's no longer "Mexican" but it reflects the ethnicity within Latin America. Indeed, Latin American food is very common in SoCal. The only country missing is mine.. but we had that paella at La Española and of course I make a killer escalivada...
Felix Cuban in Orange.
Mariscos Hector in Santa Ana.
I must note that the Roach Coach at BA23 in Petaluma was pretty good as well. I had a pretty good carne asada burrito. But it was fusion food.
The "Mexican" food in SoCal is different from NorCal because it is far more authentic and less fusion. We still have the old fusion "American Mexican" but most places are changing to reflect their home towns. Same thing with Chinese and Japanese and Korean....
I remember eating at the old On Lock Sam restaurant, downtown Stockton... it was quite good.
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To be clear, "Mexican" cuisine i use interchangeably with much of Latin America, unless its a specific regional dish, though I suspect we're on the same page. SoCal, Central Valley, South TX and a few other areas ALL have some amazing Latino cuisine, though it varies a little bit. Of the restaurants locally that make tortillas in house the thick flour tortillas seem more prevalent here than I've found down in SoCal. It is a matter of what one is accustomed to.
I can get a decent cochinita pibil down the street, I can also buy Seville oranges locally grown to make Yucatan style dry chili salsa. Lengua and Cabesa are my favorite taco truck options, though not all trucks are equal. Stockton has hundreds of food trucks, pretty much everywhere. Something I never noticed until spending time or living somewhere else in CA and not being able to walk to a food truck (typically Mexican) in 5 minutes.
R.I.P. On Lock Sam. Loved that place. The building is still there and unchanged.
I can get a decent cochinita pibil down the street, I can also buy Seville oranges locally grown to make Yucatan style dry chili salsa. Lengua and Cabesa are my favorite taco truck options, though not all trucks are equal. Stockton has hundreds of food trucks, pretty much everywhere. Something I never noticed until spending time or living somewhere else in CA and not being able to walk to a food truck (typically Mexican) in 5 minutes.
R.I.P. On Lock Sam. Loved that place. The building is still there and unchanged.
Yes, we still have a glut of the home tests and it was negative. This is beyond what happened either time I tested positive for COVID. This was me wanting to go to the pawn shop and buying a pistol.
Cal,
Messy, expensive and often invalidates life insurance. If you ever really want to do yourself in, use the legal common method. Go to what is technically called a restaurant with yellow plastic arches. Order and consume three “Big Macs.” If that doesn’t kill you….
A dish often raved over in this house, though not a regular one, made maybe every 6 weeks, is penne alla vodka with breaded chicken breast. All my kids love it, as does the missus and I. Really need to make this more often.
For the breaded chicken breast I use the absolute lazy-mans method. Divide a whole boneless chicken breast into two, remove the tenderloin (aka tender, but save it, it's delicious). Arrange in a 9x9 glass casserole dish with the breast halves close but not touching. Using a spoon to scoop one heaping tbsn of mayonnaise per half, then use the back of spoon to spread it evenly over all exposed surfaces. Generously spinkle/pour seasoned bread crumbs over chicken breasts. I season my bread crumbs with herb de provence or Italian seasoning mostly, but will nearly always add sumac, smoked paprika, Chipotle powder and fresh cracked black pepper. Once a thorough coating of bread crumbs is covering all exposed areas, bake in a preheated 375°F oven for 20ish minutes, until 160° internal temp. Let rest out of oven for 10 minutes in glass baking dish. If you use metal, cook until 170°F, it cools much quicker and doesn't work as well for carryover heat cooking.
For the vodka sauce, standard method is cook garlic and shallots/onion in butter for a few minutes maybe 3-5, then add tomato paste and any heat like crushed red pepper flakes to coat garlic and onions for another few minutes until garlic darkens and shallots are coated. Deglaze with vodka and turn off heat. Cook pasta. Once pasta is done, medium heat on sauce, stir in a bit of starchy pasta water and a good bit of parmesan, stirring until melted. Add pasta, more parmesan and maybe a little pasta water if looking dry, salt and serve, slicing breaded chicken breast, placed on top of pasta. Fresh, chopped chives, parsley, or basil tips for garnish. A little more cheese on top is always welcome, too.
One pot for pasta, one pan for sauce, one casserole dish for chicken. If cooking more than 3 breast halves, use a 9x13 dish and cook 1lb pasta. Plan on 4oz pasta per person. Easy enough clean up, delicious dinner
For the breaded chicken breast I use the absolute lazy-mans method. Divide a whole boneless chicken breast into two, remove the tenderloin (aka tender, but save it, it's delicious). Arrange in a 9x9 glass casserole dish with the breast halves close but not touching. Using a spoon to scoop one heaping tbsn of mayonnaise per half, then use the back of spoon to spread it evenly over all exposed surfaces. Generously spinkle/pour seasoned bread crumbs over chicken breasts. I season my bread crumbs with herb de provence or Italian seasoning mostly, but will nearly always add sumac, smoked paprika, Chipotle powder and fresh cracked black pepper. Once a thorough coating of bread crumbs is covering all exposed areas, bake in a preheated 375°F oven for 20ish minutes, until 160° internal temp. Let rest out of oven for 10 minutes in glass baking dish. If you use metal, cook until 170°F, it cools much quicker and doesn't work as well for carryover heat cooking.
For the vodka sauce, standard method is cook garlic and shallots/onion in butter for a few minutes maybe 3-5, then add tomato paste and any heat like crushed red pepper flakes to coat garlic and onions for another few minutes until garlic darkens and shallots are coated. Deglaze with vodka and turn off heat. Cook pasta. Once pasta is done, medium heat on sauce, stir in a bit of starchy pasta water and a good bit of parmesan, stirring until melted. Add pasta, more parmesan and maybe a little pasta water if looking dry, salt and serve, slicing breaded chicken breast, placed on top of pasta. Fresh, chopped chives, parsley, or basil tips for garnish. A little more cheese on top is always welcome, too.
One pot for pasta, one pan for sauce, one casserole dish for chicken. If cooking more than 3 breast halves, use a 9x13 dish and cook 1lb pasta. Plan on 4oz pasta per person. Easy enough clean up, delicious dinner
I just half a medium sized chicken.... put each half in a vacuum bag with salt, pepper, herbs, etc.
Drop into the sous vide at 165F for three hours, then finish for 15 min in the oven at 500F.
Drop into the sous vide at 165F for three hours, then finish for 15 min in the oven at 500F.
I toast the sliced white sandwich bread from the grocery store and let it cool before I spread the peanut butter on it! Sometimes I even spread grape jelly on the other slice to complete the P, B & J!
Us too!
Sandwiches made with toasted bread have a much longer lifetime on the plate. You can actually eat the entire thing, before the tomatoes and pickles and condiment spread (Kewpie mayo + sriracha + onion powder) soak through the bread and turn the entire sandwich into a gloppy indistinct porridge.
Sandwiches made with toasted bread have a much longer lifetime on the plate. You can actually eat the entire thing, before the tomatoes and pickles and condiment spread (Kewpie mayo + sriracha + onion powder) soak through the bread and turn the entire sandwich into a gloppy indistinct porridge.
Fast14 that looks really good.
We eat very little chicken breast around here but I did learn something years ago that helped me a lot
I use a spicy masala under the skin to get both the flavour and the moisture retention when roasting. I am also very careful not to overcook.
We eat very little chicken breast around here but I did learn something years ago that helped me a lot
I use a spicy masala under the skin to get both the flavour and the moisture retention when roasting. I am also very careful not to overcook.
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Yeah, I typically buy whole chickens and every now and again I will part one out and use the breasts, or if the missus buys them. Normally I just casserole roast the whole chicken. Remote thermometer is my best friend for chicken when roasting/baking! Even got the missus turned on to cooking meat by temp rather than time. No more dry chicken or tough roasts!
I don't have an immersion cooker. I do have a working spare crockpot I've been considering wiring up a PID controller to for that, though.
If you take a good bread, slice it, toast it slightly in the oven, then rub it with fresh garlic, fresh tomatoes, sprinkle with olive oil and salt they will last in the fridge for over a week.
It's called pan amb tomaquet.
You can add some good cheese, ham, charcuteries, etc...