tallblond's Profile

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Help! Where can I find Tasso, Boudin and other Cajun products in Dallas?

find a friend from New Orleans and have them send some. My nephew has lived in Dallas for years, moved to Austin a few months ago, has not been able to find what he calls "real tasso" anywhere. Home grown/made makes a diff

Jan 19, 2014
tallblond in Dallas - Fort Worth

Blood Orange Vinaigrette

wouldn't this be called a "citronette" since it has no vinegar?
BTW, try here for the bottles http://www.specialtybottle.com/clearg...

Feb 12, 2013
tallblond in Recipes

Really good meyer lemon based products

looks great Ruth. thanks! just to check, don't need the seeds in that recipe?

Dec 28, 2012
tallblond in General Topics

Really good meyer lemon based products

any problem with the bitterness that many of the epicurious reviewers experienced with the marmalade?

Dec 28, 2012
tallblond in General Topics

Really good meyer lemon based products

I've used mine in lemon curd 4 or 5 times, was tart and perfect. Used Chef John's recipe from Foodwishes.com, which uses whole eggs vs. yolks. Got tons of requests to make it again.

Dec 28, 2012
tallblond in General Topics

Really good meyer lemon based products

Oh hey! yes, preserving them. why didnt't I think of that? guessing you know how to preserve them? I still have about 40-50 or so lemons left on my poor little tree. They're pretty tart and the zest is...different. Tastes awesome in the little new york cheesecake i just made (and it didnt' crack! first time EVER!) Happy Holidays guys

Dec 24, 2012
tallblond in General Topics

Really good meyer lemon based products

Ermagherd! I know this is late, but the frustration of having a Meyer lemon tree with limbs literally breaking from fruit I can't give away...dang!

Dec 22, 2012
tallblond in General Topics

lobster base

Thanks. By "forever", do mean at least six months? I use the BTB for chicken and beef, but the containers are much smaller and can be used up more quickly. Wish they'd make the Minor's in something smaller than 1#

Dec 22, 2012
tallblond in General Topics

lobster base

Does anyone know how long lobster base, such as Minor's, will keep after opening? Can it be frozen? Looked on their website, and others, but no luck.

Dec 22, 2012
tallblond in General Topics

Pineapples galore. Hoping for recipe ideas.

cruel and inhuman imagery :-)

Dec 02, 2012
tallblond in Home Cooking

Pineapples galore. Hoping for recipe ideas.

or rum infused pineapple!?!

Dec 02, 2012
tallblond in Home Cooking

Pineapples galore. Hoping for recipe ideas.

Wow just bought some dry scallops yesterday, and still have fruit leftover from my vinegar making experiment. How to use with those scallops?

Dec 02, 2012
tallblond in Home Cooking

Pineapples galore. Hoping for recipe ideas.

Try this one Ruthie:

http://www.whats4eats.com/sauces/vina...
That's just one website, but there are many others, and I think, one or two recipes here on Chowhound. Just started my own vinegar a couple of days ago.

Dec 02, 2012
tallblond in Home Cooking

Pineapples galore. Hoping for recipe ideas.

save those rinds and make pineapple vinegar. Wish I had a problem of too many pineapples...

Dec 01, 2012
tallblond in Home Cooking

Pineapple Vinegar??

I have two questions about the pineapple vinegar:
I started mine last night, but had to use a large clear plastic jar, no glass. Think that will be OK? Second, if pineapple vinegar is used in a marinade for meat, wouldn't it make the meat mushy as it would if marinated with fresh pineapple?

Dec 01, 2012
tallblond in Home Cooking

Substitute for Achiote Paste?

Those annato seeds ARE hard, but I have an awesome granite molcajete and it kicks butt vs. a spice grinder. I've never used the achiote paste, but I have a couple of Puerto Rican friends who use those Goya products all the time, and I love everything they cook! Could be the MSG though

Nov 02, 2012
tallblond in Home Cooking

chewy sweet potato cookies

Does anyone remember the chewy sweet potato cookies they used to sell years ago at the Jazz Fest? Or maybe they still do, but haven't been in ages (too crowded, too expensive for me). They came individually wrapped in cellophane, and were very chewy, with an almost toffee-like flavor. Tried to replicate that, but seems nearly impossible given they are made with sweet potatoes.

Jul 30, 2012
tallblond in New Orleans

new restaurant in Todos Santos

Wow, the irony is palpable...went to Zaguan (hadn't read your post yet), not the best experience, will tell you more later. Still in TS, went to LaPaz today, best food, just right there in the middle of nowhere, that we've had in a while. Am trying to keep notes, hope to share more once we get home next week. Will try pizza tonite or tomorrow. Went to Boyitaco (sp?) last night, beautiful brick pizza oven, tho they';re still trying to work out the kinks, so no pizza last nite :( Was so looking forward to something coming out of that horno magnifico! BTW, can you give me any specifics RE: La Guaycara? I've seen a couple of posts saying not to go there, but nothing specific. Walked thru, beautiful, but empty space.

Mar 16, 2012
tallblond in Mexico

new restaurant in Todos Santos

Darn! We are in Todos now, and I've been battling a little stomach flu, finally feel like eating something, and I want pizza. anyplace else you can recommend. People here will likely look at me like I'm crazy, asking about pizza, but we've been doing tacos and seafood for days, and frankly, if my poor little stomach wants pizza for it's first time back after such trauma, I'm willing to give it pizza...as long it continues to be nice for the rest of the trip. BTW, tried Miguel's, had shrimp chiles rellenos, not really impressed. A little unfriendly and food was cold.

Mar 13, 2012
tallblond in Mexico