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redbeccaz's Profile

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Coconut almond cake?

The flavors will go together very well, think coconut and almond candy - yum. Shredded coconut is fine in cake batters. I use it in Italian creme cakes and it's really not overly sweet at all.

Feb 05, 2010
redbeccaz in Home Cooking

Southwestern Cooking---Help me with these ingredients

I lived in Cloudcroft NM/El Paso TX for about 6 years before moving to NC a little over 2 years ago and I sure do miss the great food back there.

Not sure the variety of dried chili you have but I use dried chili (peppers) to make a base for chili (the stew) or hot sauce. Destem the dried chili and boil until almost mushy. Use just enough water to cover them and be aware that they will float to the top so keep pushing them down. I remove them from the water but reserve the liquid for later. Once the chili's have cooled I run them through a ricer to get the pulp without the seeds or skins.

Use the pulp in place of dried chili powder as a base seasoning for chili and use the reserved liquid as your liquid base. The color of the liquid will really add appeal to your finished dish, it's usually pretty deeply colored.

Cumino added to ground beef or chicken makes a great taco filling, NM style without many other spices to interfere with the flavor. Maybe some onion and garlic. SImple and tasty. Cumin also adds flavor to rice, pork (carnitas) and many other dishes.

I used to get pistachio habanero brittle from a place right outside of Alamogordo NM that was sooooo good. The sweet contrast with the hot was wonderful.

The chili marmalade makes for great ribs. You can oven cook some pork or goat ribs with your favorite seasonings until the meat pulls away from the bone. Remove from the oven and chill for at least an hour. Remove from fridge, spread marmalade all over and place in a very hot oven (425-450) until sizzling. The marmalade will form a nice crisp crust on the cold ribs. Yum!

Dec 31, 2009
redbeccaz in Home Cooking

How to make the perfect tamale

I never thought of a plastic trowel, good idea. I use a plastic bag to spread the masa. Just take a quart size bag, slip your hand inside and use the side of your hand like a blade to spread the masa. Easy and fast and you can go very thin with them using this method.

Dec 17, 2009
redbeccaz in Home Cooking

How do I make ground beef?

After the last of the meat is ground, try running two slices of white bread or a stale hamburger bun through the grinder. It not only cleans the remaining meat out but now you have the bread crumbs needed for your next meatloaf. Makes for a really easy wash job.

Dec 13, 2009
redbeccaz in Home Cooking

Bratwurst Sausage

The first time I made sausages I used the KA stuffer attachment. It was a nightmare that took forever and used way too much elbow grease. Since then, I've splurged on a press type stuffer and got 5lbs of sausage in a hog casing in under 15 mins with minimal effort and the results were outstanding. What a difference. My next splurge will be a stand alone meat grinder. The KA does OK at grinding meats but is slow. It is horrible at stuffing sausages.

As for your recipe, the pork shoulder is about 30% fat by itself, I wouldn't add additional fat.

Dec 06, 2009
redbeccaz in Recipes

Trying to convert cups of flour to ounces. Which one of these is correct ?

According to the book Ratio (Michael Ruhlman), a cup of flour can weigh anywhere from 4 to 6 ounces. The difference in weights is due to the amount of moisture already in the flour as well as how packed the flour is. Sift, measure and weigh and see if that helps you. If in serious doubt, just weigh ALL the ingredients and try to keep the ratio consistent.

Nov 11, 2009
redbeccaz in Home Cooking