And c. oliver, I agree 100%.
And I grew up in a house that ate pan fried calves liver with onions and bacon and gravy and mashed potatoes . And canned or frozen green beans.
Now I cook it just because I love it and miss it. And it's so good.But man, liver is a bitch to find these days.
Help guide the bloke but don't enable as an adult,
c . oliver is both an excellent food Yoda as well as an an accomplished food sherpa here on CH.
Lauren, welcome to CH.
Females get the "stigma" of being picky eaters, but as a guy, I see it operate on both sides of the gender line all the time.
I have a few "icks:, but I grew up in a family that ate a varied diet and menu and now having travelled most of the globe, find most foods not a problem. But I have no food allergies.
Those operating in a little sphere of dining at home much less dining out have less exposure to new food. And then there is the "control issue" thing.
After college, a female friend turned me onto salads and the the Moosewood cookbook and I grew from there.
On the other side, i have several male friends, from 20's to 40's that are pickier eaters than my daughter. One guy friend loves canned greens beans and eats them for a side almost every night. One only eats chicken nuggets, hamburgers and pizza, and fries and fried food. One has to call his mom to confirm that he has had something previously before his wife can cook it or he will not eat it.
I've seen this in teen girls and even my 20 something YO neice, but this is grown azz men. And some teen dudes I know. Not many though.
I;m not a psychologist nor psychiatrist so that end I;ll leave to the pros.
Most guys I know who have left the parent nest to go away for college, do work away from home or join the military, all work themselves out of eating confines and "isms". Not all, but most.
It can be complicated.
Baby steps and slow incorporation of good food into the diet is my advice.
I think, at heart , your SO does not know if he likes foods or ingredients as a blanket belief and lumps them all into the same bucket for each item or group.
Time to deconstruct the "dislikes", and pull aside the triggers and slowly add back in the rest.
You sure you want to "peel THAT onion?"
But---the boy has got to eat.Sometime. LOLOLOLZ.
AB, do you use the wet Ranch dressing in the jar or bottle, or just the dry spice packet mix? I;ve seen all (and I mean ALL) types versions of HVR style recipes out there.
I seldom make the baked rice and brocolli cheese sauce side for the same reason. LOL.
I personally would because I don't get all hung up in "correctness" when eating at home. (note the chow member who adds tomato paste to her basil pesto when she makes it at home in the pesto thread---it takes all types... LOL.)
I use parm or romano on my shrimp scampi over spaghetti as well as my mussels in white wine sauce over linguini.
Since lobster is so subtle, I;d go very easy on it (as you can always garnish with it once cooked), but i'd say go for it.
It's like putting ice cubes in your beer or scotch.
Have at it!
Been traveling a lot for work so now back, will do a round of long-awaited sushi inside out maki rolls with the BBQ'd eel.
My local markets are now getting in mid state Indiana sweet white corn every few days fresh so I picked up several ears from local Amish mkt where the supplier said he just picked 60 dozen ears this morning. And they are pesticide free, so at 50 cents an ear I was happy as a clam. I'm still waitin' on the HUGE indiana musk mellons though. Oh so good.
Lots (and I man LOTS) of cucumbers, along with squash, zuchinni , onions and tomotes at the local markets. Same with fresh chiles.
And teh basil is runnning amuck so I at least have to make some pesto, but I;ve still got half a made jar to use up already. Ugh.
Fresh basil pesto and fresh tomatoes...again?????? For dinner??????? Ewwww. I'm tellin' Mom.
Very interesting read eatfoodgetmoney.
I find the author very good in his assertation of the process and the level at which BASIL pesto should be made, but this qoute:
makes me want to smack his non-reasearching ass up side teh head. LOLZ.
Basil should not be let to go to flower until the end of the season unless it is its sole purpose.
Thus why basil meant for eating needs to trimmed , plucked and maintained , usually daily,. I;ve got the basil triplets (as I call them -3 plants, err, bushes) and 24" to 30" high is the max I can go before the flower buds hint of show up, then which they and its leaves around it are culled promptly.
For me it's every other day. Thus why I, and most of my freinds, co-workers and most I interact with get tired of basil from me buy Early to mid August. And I grow the sweet Genovese basil. Pic of mine attached.
As mentioned, basil for pesto does not stretch very well, thus why I grow my own. The store bought can be a little old, and dows not make that big of a batch.
/end jjjrfoodie basil rant.
I poach chicken to shred, pull or cube for my white chicken chili all of the time.
Cold water and.or chicken broth with aromatics of choice.
Put cold chicken in the with the liquid pan and turn on Medium low and bring to gentle simmer. I stab one of the larger breasts with my wire temp probe and set probe to go off at 160F since I will be cooking a gently heating it a little more.
Once cooked to 160-165, I pull and drain and toss in the fridge immediately or in a cooler with ice to get to chill down ASAP.
Once cool I trim off anything not meat and proceed to cube, pull or shread. I never let pot (uncovered) get anywhere above a very light simmer or usally a wee down from that. I like a gentle cook and have never had a problem.
Ther can be textural differences between chicken which has be injected with the grocery store brine solution vs. non-injected chicken so take note of that as well that brine free may require some salt as your add it to your meal.
Poach is meant for a more subtle end product vs a quick grilling or pan frying, thus I agree with c. oliver.
Be gentlw with the heat and don't be in a hurry to hit 160F.
What cut of meat are you using in the std. recipe you make?
YOu mention leg or shoulder, but really do not define your standard choice.
When cooked low and slow until 190 to 200 degrees F, I;ve never had a tough pork shoulder or butt.
If using loin, tenderloin or some of the other pork cuts available with less fat, then you may be getting into tough territory by overcooking.
I do cochinita pibil all the time with sour oranges and an achiote and spice wet rub with nary a problem being tough.And I use overninght or a full day of marinade.
I've done a quick cook version that I modified teh spice emthod on for both pork loing and pork tenderloin that makes it more sandwich or more prtoein main dish freindly and sliceable, but it;s either grilled or cooked far shorter than the traditional pibil.
I see it quite a bit from folks trying to use chops, loins and similar cuts in long cook processes only to have them come out dry or tough. Thus why I ask.
I;ve smoked enough pork shoulder to be somewhat careful when cooking to slicing temp and some shoulders can be laden with tougher muscles than others thus why I almost always cook to pulling temp.
I'd try and source your meat from a different seller and see if that solves the thoughness.
You also did not mention , if using shoulder, is do you cut it up into chunks when marinating.
I don't see the spices causing toughness, and over acidification could cause if, if using small chunks of meat where permeation may be very high. Larger chunks of meat, even for that time, should see little inner permeation.
I dont' see overnight in full maridnade an issue.
What cut of pork you use and where sourced can make a big difference.
I use a 50/50 mix of ground pork and ground beef (80/20 beef).
Panade of milk and bread.
Grated onions like the others. For meatloaf slow and soft sauteed onions.
If you want to go REALLY moist for meatballs, I ad ricotta to the mix for anything but Asian style, and for those I use drained silken tofu (same as what many good dumpling houses use).
Since ground meat fibres contract once fully cooked through (vs. say, a medium rare hamburger), the protein coils can and do squeeze out the moisture.
I like ricotta meatballs in main dishes, due to the soft nature, but I'm not sure they will stand up to the toothpick test.
For that I just do normal meatballs.
And for family throwback gatherings, use the old grape jelly and heinz chili sauce in a crockpot as the sauce delivery system.
Never had a leftover. Ever. :-)
My own smoked pulled pork with creamed spinach and mac and cheese on Friday.
The GF was craving the "blue box" brand so I said OK since resistance is futile when "food moods" hit. LOLZ.
Still have the last of the leftover BBQ from that tub so that will be lunch today.
I do have to get me some more COTC today or tomorow when shopping though. Yum it looks so good.
Now THAT is a TOTAL abuse of fresh basil as garnish.
Poor, poor basil... LOLOLZ.
Man that looks yummy.
But none of this applies to the Chinese American market.
But it does in a way.
Without know the price per pound the mkt is charging, or even kowning at what price they are sourcing them for, I both can and cannot answer your question.
But really, like any good attorney, I can answer your qeustion based upon your comment.
Asian rabbit is cheap to source and cheap to access.
No one can supply it for fair market value to the buyers cheaper than the import product in that market. or at lest the suppliers are content with what they supply, wha they make and buyers keep coming back.
Econ 101 in microcosim.
If the buyers don;t care where they buy, then the user is culpable or shoud do due dilligence. When neither party cares and it is just a matter of price of goods, then the arguement goes unheeded unless one or both parties can get a local product at a better price.
On CH- Quite simple. In reality? Not so much.
Not ideal for a cutting board.
Can you cut on it? Yes.
Should you? No.
Now this is 20 years of design/architecture and interior planning talking on my end.
I like Corian for spoon rests and trivets/hot pot tenders though. I have a ton from cut-offs and scraps I find from suppliers.
Get a cutting board.
So why aren't there more American farms raising rabbit for this market?
Without Googleing and off the top of my head, I;d say lack of demand in the USA if not North America, and the lack of people that either grew up eating it or are familiar with preparing it.
To many it is/was a beloved pet or a novel or moive based reference that could never be conceived as a food source.
Too soft. Too cuddly. Too , un, well, "sweet." (But still yummy.)
Unless your are a hunter or lived 75 years ago or more which see,s to be when rabbit was a well accepted food source.
I do find those that find rabbit as a food souce troubling very interesting. And troubling. LOL.
It's a culture thang. That's the best I can assertain today. :-)
I think most folks here have covered a good deal of options, but if me, and I mainly cook for one or two and love to freeze, is my path of attack:
tomatoes: I grow them every summer.
corn: Use fresh what you need. For the rest Blanch for 3 minutes and cool and then remove kernels and freeze kernels. Do the same if roasting corn on grill or over flames
cucumbers: Can via pickling or even do refridgerator pickles.
beets: I;m not a beet guy. LOL.
chard: If supple, I saute and cook down with garlic and oil. If hearty, I do green and beans with a ham hock and chicken stock and freeze in portions.
carrots: peel , saute in butter until brown , brown sugar and garlic and a little chicken broth and then freeze. Yum freaking OH!
squash and zucchini: i do pan fried Turkish Zucchini pancakes then cool and freeze. Thaw when needed , and then microwave or reaheat in skillet or oven if you want krispy...
basil: Pesto. i do it all the time. Make and freeze. Lasts all winter
celery: Eat fresh or regift. Or use in stuffing or make ahead trinity and freeze
strawberries: I use to have a 1/3 acre strawberry patch. Freezing is your friend. Whole. Puree, Sorbet. Etc. Done
peaches: I freeze with mixed result. I alos break out the juicer for things like this and freeze and reuse the juice in some way.Like cocktails or simple syrup.
blueberries: Freeze like strawberries, but I go the peach an juicer route with them too.
eggs (not produce, I know, but still need help): Eggs keep so long around me I never gave it a thought. Hardboil or freeze as mentioned above..
I grow so much basil a nd give so much away I;d find eggs the same way if I rasied chickens. And I have a chicken coop on the back of my garage. But unused.
I;d see little go wasted in that batch for me.
Jealous jjjrfoodie. Well, 'cept the beets. :-)
$35 for one rabbit?
I paid $13 USD for a close to 3 lb rabbit I picked up a week or so ago in my freezer.
As for wild hare, I can get it most of the fall and winter from hunting buddies and pay in exchange for wine or beer.
The sad part is, for the cost of hunting licenses, your hunting time , field dressing/skinning ang gutting time, and ammo these days, it's kind of a wash vs. farm raised bunnies at the butcher for cost.
Still gonna do lapin a'la moutarde with mine.
If I;m going to fail cooking it , I"m going to go down big. Mega big.
At the risk of sounding silly, although I am not a current coastal dweller, what is the use of this stuffing?
I do a riff on Chef Prudhomme's Seasoned America book stuffing recipe Stuffed Seaside Shrimp but use Ritz crackers and use it to stuff shrimp, talapia, thin cut salmon and usually a shrimp au gratin dish but I;ve used Krab, crab or even minced shrimp in it and usually clam juice as I don't keep shrimp stock around.
Am I missing a use for this Bah-Stun delight that I cannot source?
Stuffed clams seems obvious,. but then wouldn't the stuffing have clams in it?
c.oliver is spot-on.
Many caterers and FN's "Giada D" use the term "lasagna rollups" as a quick make method using boiled sheet lasagna noodles, and then stuffed with a cheese mixture (ricotta, parm or many other oprions and variuos herb options, and egg) and then rolled and sauced and baked .
Most of my local red sauce restaurants do them in finely ground veal or pork, spinach and herbs and parm cheese fillings but many also offer cheese fillings with no meat just like coll makes them. :-)
It's basically a thin pasta dough roll up of manicotti to me and using the stufffing bag method is quick and easy when filling.
Cannelloni can be time consuming to make, but make enough for a cooked batch for leftovers and make a double batch of the rolled and filled tubes and freeze and then assemble and bake a second full dish in the future.
Red sauce or bachamel sauce is up to you or use both.
My favorite local Italian place does a veal and spinach Cannelloni in a white bachemel Marsala cream sauce and topped with Provalone and run under teh Salamander to brown the top that is to DIE for.
They are just meat or cheese filled big pasta cigars baked in sauce in the end.
Lots of prep just like raviolis, but so so good and really not that hard.
You can do it.
Last nite was another one of these indecisive dinner nites, and LindaWhit's breakfast for dinner moment when she had the meh feeling lead me to do breakfast quesedilla;s with crisy bacon, double boiler cooked soft curd scrambled eggs and cream cheese and a bit of cheddar as the filling before pan grilling.
Some homemade creamy black beans I make in batches and freeze as a side along with peach salsa I whipped up due to having a peach ready to go bad.
Kep in mind I seldom eat "breakfast" for breakfast (usually a quick bowl of cereal, granoloa , quick oats or yogurt and coffee) much less for dinner as almost all of my mornings except Sunday start off early, fast and furious.
Lot of clean up for a supposedly "quick" meal but again, breakfst for dinner is almost never on my radar.
Tonite is a one pound tub of my smoked pulled pork to make room for a 8 lb butt I plan to smoke over teh weekend so I need to make room. I also wanna do some hot somked salmon .
Sides of creamed spinach and mac and cheese. Maybe a couple of vine tomatoes. I will take a pic for tonite LOL..
I've had a hankering for moo shu pork or chicken lately and the baby tortillas I used for quesadillas last night made me think, hmmm, moo shu chicken quesadillas.
Slow cook chicken in 5-spice and pull, add in hoisin sauce and the usuals and spices, chow fry veggies and fold in the mix.
Asian slaw for crunch and sour cream with green onions, Lime juice, fresh grated ginger and a bit of sesame oil added as a cool dipper.
I'll get moo shu when dining out Sat as a taste refresher and then give it a shot. Hmmm....
But I like the idea of adding raisins to the stuffing for sweetness. I wonder if a little grated apple might work instead and be more north European than raisins?
I almost alawys add yellow currants and crushed nuts to my braciole fillings. Nicce combo for teh salty, sweet, spicey blance just like those two things are used in Indian cooking and curries.
The apples may work, but for long cooking times they can go soft or get mealy where the raisins/currants may plump but still hold their texture very well. Especeially in a stuffing.
Yep ElsieDee, that why I just only mentioned it.
I have no idea what the original dish taased like and I;d hate to monkey with that baseline until you've made a small plateful that matches as closelya s you can remember to the original. Then you can fuss with things or push it around.
I find in many cases cooks or chefs will knowingly leave out ingreinets on paper for secrecy or will use an item/ingredient that they make in the restaurant or home that in itelf is another cooking process. Sometimes they just forget to add an ingredient on the list due to haste or forgetfulness.
It's often why many recipes are hard to replicate and even I sometimes push or pull ingredients on my own meals as a challenge but will note it in my computer or on the recipe folder in the kitchen as to what I did. LOL.
I;ve never had anything that resembles your OP recipe, so I;m helpless there, but I'll get my Google-Fu on tonite and see what home olks and resaurants are slinging out out there in cyberland. .
My now deceased mother had her recipes written on 3x5 index cards and with many a scratch out and scribble or even two, three or four versions of the same dish tweaking ingredients and amounts. Drives me nuts as I along with my sister try to sort out what we ate growing up. I remember well what her Lasagna tasted like. Sorting thru the 4 variations on paper cards to get that orginal recipe in original or even proper tasting to me form has proved quite the lesson in frustration and patience. Well and making test-kitchen lasagna "for one" is less than ideal.. LOLOLOLZ.
I;ve disected and replicated many a now closed restaurant dishes over the years with excellent results.
I have an old one that uses smoked salmon, capers, heavy cream, marscapone chese, taragon, fresh chopped garlic, olive oil and lots of fresh cracked black pepper over fettucini and grated parm on top...
I did it in single servings batches until I got the proportions of ingredients correct and now can size it as needed.
Rule one to me is to keep in mind that a little bit of smoked salmon goes a LONG way.
For your recipe, I'd buy a tube or small can of tomato paste and dolop a tbsp or tblsp into a little oil and fry to get rid of the raw taste.
Add in salt and pepper, then add in 1/4 cup or 1/2 cup of heavy cream and reduce and keep tasting. For the corn, I;d try and brown it in hot olive oil in a skillet to bump up the flavor, but once you start to get close on the sauce flovor and consistancy add in a handful of the corn to heat. Too much tomatoe paste, add more cream. Too weak, add more paste.
Then fold in past and retaste and check seasoning. Then do same for salmon. Fome folks like to add cream cheese to sauces like that for taste and thickening powers, but others don't. Some add parm cheese to the sauce once cooked and off the heat, others do not.
.Once you note on paper what you used and how much it made, then just do the math to increase a batch.
Trying to do it in the first shot with a big batch risks the loss of a lot of good food.
If you get the correct ingredients as the original recipe in there, that's most of the battle. Good luck.
I'm going to play this game only because I come at it from two different angles.
I cook with vinegar all the time.
Yep. That rusty rusty made in USA ball peen hammer that I bought for 50 cents and dipped adn repolished and sold to an an Austrailian for $25 was after I used the same bottle of white vinegar to make BBQ sauce for my pulled pork. Same stuff. I promise.
Thus why I post before and after pics.
Vinegar-its not just for cooking. LOLZ.
I use cider vinegar in potato or macaroni salads as well as in my currywurst sauce.
Like you, Asian black vinegar is on my list this month. I have several local sources.
Trying to justify white balsamic now but pantry space resists.
Vinegar" darn tasty and caustic, all at the same time.
I;d NEVER in a LIFETIME apologize for keeping a green can of "sprinkle" cheese as my teenage daughter calls it and adores it .
Is it top tier Isle of Sardinia made cheese by Virgin sheep of the ancesters of Roman Gods and blessed by the Pope and Mario Balotelli (no-not the ginger dude with the Orange Croc's)?
Will it work in pesto in a pinch? Fuck yes.
I;ve had the sawdust verions. Dollar Store and Ollies Outlet proved that point to me right quick long ago. But some and many pre-ground are just fine.
Everyone works within a budget and what works for them.
If you were serving it for $25 a plate at a restaurant , i;d be suspect. Home use,? Yep, no problem for me. BTDT.
Lst night was leftover Chinese take-away (I;ve got a hole in the wall local place up the road that does huge dinner portions in even small size for $5 that lasts me 3 meals. Killer egg rolls are 95 cents. I can't cook it at home for that.)
I've been kinda meh over cooking since Monday.
Prolly basil pesto from Friday over pasta and fresh garden tomatos with basalmic vinegar and olive oil.
Il;ve still got Herr Bunny in the freezer, leftover pork braciole in the fridge and I want to do sushi maki rolls at home soon to boot.
All easy peasy except for the lapin-LOLZ, but I;ve got a tub of my pulled smoked pork butt in the freezer that I;ve been craving BBQ sauce with mac and cheese and creamed spinach.
It could be worse I guess.
LindaWhit has pretty much covered what I do.
I don't cook for a big family, so I use romaine, leaf or boston bib as my lettuce.
Whater veggies I have on hand and hrebs from the garden that need pruning.
I do a few dresings from scratch but all keep a door full of pre-mades.
I like side salads but find dinner sized salads too high in calories due to dressing allotment pre salad size, and then any protien add ins and then two hours later back to being hungry again.
Thus why I pack in tomatoes from the garden or cukes or shreaded zuccihini slaw and still do protein or carb as a main.
annomy, you might want to check the bitterness of the "bud ends" of the garlic scapes too.
When I miss a flower bud or two from genovese basil when doing pesto it can go all bitter well. Same with yellow leaves.
I;ve been using mainly cashews for my pesto due to pine taste and cost, but herb/veggie green of choice can impart a bitter taste aside from the nuts and too much garlic.
It's all a balance and plants used in pesto can be a fussy rubics cube.
Friday night was pesto-palooza to cull the basil hedge, so I invited a few good freinds over that liked pesto and told them , "Here's all the ingredients. Shut your face and learn to make your own."
We did pesto and a ricotta and marcapone blend on toasted baguetes and then ordered in 2 red sauce pizzas.
Last night was pesto over spaghetti for me and a roma with sea salt on the side.
In honor of rbjh20 and LindaWhit, I dug out my biggest ^%&$ing moon sized bowl I could find.
Peach ice cream with sprite meon on top was for dessert last night.
Today is world Cup final at the Pub so who knows WFD!!!!!!
Open ketchup or even closed ketchup kept in a plastic bottle in a cool dark place will keep ro some time (thank you vinegar and acid tomatoes). But NOT as long as glass bottled ketchup.
It's just a matter of science and osmosis.
Let storage temp creep above 72 to 75F and it will go off quicker.
At higher storage temps., even glass jar stored pickles, peppers, mustard etc. will go bad.
c. oliver, your ketchup, if kept refridgerated will last a long time, but the truth is plastic breathes and pantry items in plastic containers will go bad far quicker than other forms of long term storage like glass or metal cans.
It's not opinion , It's science fact.
Mike, Sunshine is spot-on.
The thicker the guage of plastic, the less air permeable, but all plastic breathes.
I found out long ago by buying soda i n bulk for a party and having to slowly use up the leftovers.
Soda in cans, like most items packed in glass jars have a LONG shelf life. Total seal for the most part.
Flash forwaed to 20 oz. plastic soda bottles and the fizz/carbonation slowly will find it's way out of the platic over time leaving yo with a flat sugar drink. Not due to cap seal, but teh whole bottle breathes.
Same with mayo and ketchup in platic jars. Over time, they will go rancid due to osmosis and gas permeablility. Oil based foods go rancid. Items like ketchup and mustard just dry out and go bitter/loose flavor due to moisture loss over time due to the plastic breathing . Which is basically what freezer burn is.
You cant' stock up on plastic container food items any more due to it.