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New Spins on Basil Pesto

The name pesto, is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, and it is basil (Italian: basilico)that is being referred to...not nasty, foul tasting cilantro, or any other green leaf.
Therefore, it can not be called Pesto!

Nov 09, 2012
AG4JAZZ in Features

Turducken -- Good or just a novelty.

I'm with cookcook and the rest that have made their own Turducken...(I now use breast meat only and roll and tie it, because using the whole birds yields too much to eat, before it goes bad) I use the basic recipe from Prudohmme, including the the three different stuffing and eggplant gravy..AND it is fantastic...defiantly worth the time and effort.
I take two days to make and assemble it, because it is a lot of work for one person in one day.
Prudohmme's recipe is all over the internet...just search for it on google.
NOTE: I freeze the legs, thighs and wings and make a great cattitore, a few weeks later.

Dec 12, 2010
AG4JAZZ in General Topics

Sausage Stuffing

johnny...I hope you have enough sense to use what ever sausage you prefer......after all...a recipe(other than most baking recipes, which are more of a formula) can be adapted to your personal taste...and if you don't like celery or sausage, leave it out!
I don't see the point of running the bread cubes through the food processor....by the time you prepare it and stuff the turkey, the cubes are some what irregular...and leaving them in cubes doesn't effect the taste of texture!

Dec 05, 2010
AG4JAZZ in Recipes

Cotechino sausage

II realize this an old post, but just came across it...looking for a ravioli recipe that contains either cotechino or mortadella in a spinach or chard filling.
BUT, pistachios are in gallentina and is similar to mortadella(minus pistachios)
Molinari makes all three, and they all are very good.
Molinari's on Columbus diffintely have them and Andronico's, or any quality Italian grocery or deli.

Spicy Etiquette

It's simple...if the dish comes to the table bland tasting...sent it back and tell them that you want it spicy, as indicated or as an authentic dish, with all the proper heat/
If you are then serves another bland dish, send it back as well and leave, telling them how they have lost you as a customer.
My sister doesn't like spicy food, but likes this one restaurant that serves Szechwan.
I refused to go back and when the owner asked about me, my sister explained and they told her no problem, they understood and would make sure the spicy dishes were just that.
Unfortunately, they didn't live up to their word and 10+ years later, I haven't and won't go back.
The irony is, that people will order a dish that is indicated spicy, THEN complain it's too spicy!

Jul 02, 2010
AG4JAZZ in General Topics

Spicy Etiquette

CUMIN IS A SPICE!...AND EVEN THOUGH IT DOESN'T HAVE 100K SCOVILLE UNITS OF HEAT...IT IS STILL A SPICE...AND THE FLAVOR OF THAT SPICE IS PART OF THE OVERALL FLAVOR OF THE DISH!
So, there is a difference between authentic and just plain hot as hell...personally, I want authentic! IF YOU JUST WANT HEAT...ASK THEM FOR THEIR HOT SAUCE!
ALSO, MOST CHINESE AND MEXICAN FOOD IS FRIED!

Jul 02, 2010
AG4JAZZ in General Topics

What's the Point of Food Trucks?

Yes, I have seen a few in SF...even that served French Food!
BUT, you run the risk of food poisoning Or a simple case of diarrhea!
Sure, it's also possible at a restaurant, but your odds increase at a roach coach.
I'll take a restaurant anytime!

Feb 15, 2010
AG4JAZZ in Features

Corn Meal vs Masa Harina

Masa harina is corn flour, used to make corn tortillas, tamales and gorditas

Corn meal is a coarser than masa or polenta.

Polenta is coarser than masa harina.

To confuse the issue even further...want about grits?

Grits and polenta are the same thing-- ground corn. They are NOT what we think of as corn meal.

Grits are made from the milling of corn kernels, as is corn meal and polenta. The first step in the process grits is to clean the kernels; then, the grains are steamed for a short time to loosen the tough outer hull. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm. Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. The large-size granules are the grits; the smaller ones become cornmeal and corn flour.
Also there are quick cooking, old-fashioned grits, instant and hominy grits.

Polenta is a finer grind than grits, but you can use them interchangeably. Hominy grits are specifically those made from nixtamalized corn, that is, corn that has been treated with lye. These are less common than regular grits.

Hominy grits are completely different from either polenta or corn meal. Hominy is corn that has been soaked in lye or lime. The polenta-version of grits is masa, the finer hominy flour that is used to make corn tortillas and tamales. Hominy has a very distinctive flavor that is nothing like ground untreated corn. If you've never had grits or hominy, think of corn tortillas, and you'll have a sense of the flavor. Corn meal and polenta are both ground corn. The only real difference is in the coarseness of the meal. In the USA, corn meal is typically much coarser, thus called meal than traditional polenta, which is often referred to as a flour because it is usually finer. If you are going to substitute corn meal or grits for polenta, stick with regular with corn meal. It will have a different consistency/texture than a traditional cooked polenta, but the flavor will be essentially the same. Note that corn meal will usually require longer cooking, and probably more liquid than polenta. If you try to use grits use in place of polenta, the texture may be similar, but the flavor will be ENTIRELY different, and you may be unhappy with the final result. If you have a recipe that calls for grits, you can often substitute corn meal mush, as long as the unique hominy flavor is not critical to the final dish. Incidentally, all the corn we are discussing here is grain corn, which is not the same as the summer corn or sweet corn we eat fresh.

Sort of track, but in the venue of Mexican flour, we have Horina de Trigo, which is used for making flour tortillas. As far as I can determine, horina de trigo is and equivalent to all propose flour and not bread flour.

I use masa horina for frying fish in some recipes, instead of corn meal.

Actually, the only thing I use corn meal for is corn bread and to sprinkle on my pizza peel, to help slide the pizza onto the pizza stone.

When I make polenta, I always make a lot more, and por the leftovers in a apn(the size depends on how much I left over...but I want it to be at least 2" thick). I will fry slices in olive oil for breakfast with eggs and Italian Sausage or grill it for dinner.

Sep 12, 2008
AG4JAZZ in General Topics

Emeril Time Change: Is He Slipping???

Emeril, although sometimes annoying, is still better than 90% of what they (foodtv) are televising now.
They use to have REAL cooking shows; show that rivaled PBS coking shows. (David Rosegarden)
Now, this is a network for idiots and morons...watching idiots and morons that can't or don't cook!
Other than he and Giada, Alton, Mario...who is on his way out, it looks like; Sara...who is out, wolfgang...can't stand him, but at least he can cook and maybe Tyler, who is hit and miss with what he cooks.
tuschman is the moron senior vp that has ruined food tv with what is being televised now!!! They have cloned these non chefs with the same animated movements and dialog (with the exception of Paula...who had become a comic caricature of herself, with the continual use of ya'll until I almost vomit) AND, for the most part, they are non cooking shows, with no recipes and no talent.
It's time for a new cooking channel...one that will be manned by talented chefs, with cooking and recipes, on the line of PBS cooking shows.

Sep 19, 2007
AG4JAZZ in Food Media & News

Your top ten favorite Sacramento dining places

Can't believe no one mentioned Frank Fat's or any of their other restaurants

Sep 09, 2007
AG4JAZZ in California

Emeril Time Change: Is He Slipping???

Here is the email I received from foodtv, in response to my question about changing Emeril's time slot (for me, with DirecTv on the west coast, means that I would have to watch it at 4pm pst)

From: jessica@foodtvandme.com

Hi
I understand your woes. It's never easy when they move a show that you
love to a new spot, especially one where you can't watch tv. I have to
admit, I'm kind of thrilled because I love Alton, and kind of lost
interest in Emeril a long time ago. He started a lot of the interest for
the Food Network a while back. I think the execs think that now it's time
for newcomers to shine. He had a great time in the best slot for a long
time. Let's give Alton a chance.

If you can't live with that, like many others, you'll just have to go out
and get a Tivo. That's what they were invented for.

Thanks for reading!

Jessica

Nice attitude...Personally I think they need to get rid of just about every one of their morons (including jessica)...starting with rachel rey!
Other than Emeril, Alton, Giada and Sara (but I think she is already gone)...they need some real talent.

Jul 18, 2007
AG4JAZZ in Food Media & News