bluesman's Profile

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HATCH CHILE ROASTING 2012 Please add dates.

Oh oh, be careful stereotyping us Californians ;-) I've never put avocado in my oatmeal (hum maybe I'll have to try that out :-P ) never order california rolls and sometimes go for weeks and weeks between eating avocado. But on the other hand I eat chile everyday. (wink wink)

Sep 14, 2012
bluesman in Los Angeles Area

Best of Little Tokyo?

I agree, started with Mako when he was still in Arcadia (1981).
And no matter where else I've tried sushi Mako is head and shoulders above the rest.

ps... stay away from mako's in Arcadia it's no longer family owned.

Mar 03, 2011
bluesman in Los Angeles Area

Foods you love at Trader Joe's that got discontinued? [OLD]

Running low on shrimp cocktail sauce, also low on Tomato Chutney. Hum same color I'll mix them, Yum Yum wow note to self, do that again. Off to TJ's for more Tom chutney and Cocktail sauce... OUCH! No, discontinued you gotta be kidding :-\ . As larasg3 said I've been TJ'd again.
Next Gripe: Not discontinued but change of manufacturer.

Carb Safe Sugar Free Milk, and Dark Chocolate Bars: Pretty good for the price and takes care of my Choco fix. Back to TJ's for more, wait a minute these don't seem to be the same. Oh new name on the label "Simply Lite" definitely not as good but edible (barely) at first. Last time I bought some a few months ago the Dark Choco was so bad it might as well be flavored chalk. TJ'd again. Off to Coat Plus World Market (where I've been finding myself instead of TJ's) for Guylian Belgian No Sugar Added Choco (the best I've found so far)at twice the price of TJ'd oops I meant TJ's. I could go on but if your here you already know also if you noticed this topic is over three years old and still going strong.

Oct 22, 2010
bluesman in Chains

Foods you love at Trader Joe's that got discontinued? [OLD]

Although I don't like shopping at WalMart ( due to the low wage & benefits for employees ) I found fried onions in white bags ( 2 sizes) there. The price is better than TJ's also ( I still feel guilty supporting this "sweat shop")

Oct 16, 2010
bluesman in Chains

Texas Queso Dip

I had a great laugh from all of you. So much passion over Velveeta/Rotel dip. I guess messin' with Velveeta is like messin' with Texas.
And you know what they say about that! ;-D

Nov 07, 2009
bluesman in Recipes

Kiwi Soda

Trader Joes now has Agave nectar

Nov 07, 2009
bluesman in Recipes

Stuffed cabbage--country of origin

NO, it was all stolen from my Armenian Grandmother she was really old. LOL
We like stuffing grape leaves with lamb and bulgar wheat instead of rice. I think it comes out meatier, and most ppl don't know it has a filler in it

May 30, 2009
bluesman in General Topics

Pink Curing Salt/Prague Powder

Hi, I know this is quite old but was doing some research along the same lines.
In case you still need a supplier I found this one.
http://www.americanspice.com/catalog/...

Feb 08, 2009
bluesman in Prairie Provinces

Tomatillo Salsa

unocal,
I don't remember the price of tomos. You could try growing them your self, I hear you need at least two plants for pollination. I've done them right on the grill or even in a cast iron pan I've seen some put them right on the red hot coals. Above vickib does them in the oven. As to raw the recipe at the top looks pretty raw, except for the method used ( boiling water or direct flame from a burner) to remove the skins.
Good luck!

Aug 28, 2008
bluesman in Recipes

Teflon

Well I know this is an old link but I just saw it so here I go.
My nephew said his wife had headaches all the time till they found out about fume/teflon fever, and stopped using it. So I did some searching of my own and found lots of articles on the subject I'll paste a few below in case anyone cares.

http://www.nytimes.com/2005/07/24/bus...

http://www.webmd.com/news/20060127/ep...

http://www.docnotes.net/001635.html

http://environmentalchemistry.com/yog...

Apr 13, 2008
bluesman in Cookware

Coffee with Salt

After reading this I remembered that my parents added a small bit of butter (smaller than a pea) to a bitter cup of coffee. Maybe it's the salt in the butter that fixed the bitterness???

Sep 30, 2007
bluesman in Home Cooking

How can I get a good cup of coffee at Starbucks?

"How can I get a good cup of coffee at Starbucks?"
Take one of their cups with you and fill it with home made coffee the next time your going back there (LOL). I went there for one of the same reason you did, it was the only place around. Although I never found their strong version (whatever they call it) to be weak. I felt like whatever the coffee of the day was it always had the same underlying flavor, like all their beans have been burnt or something. In the Los Angeles area (The Coffee Bean and Tea Leaf) have been popping up here and there. I find it to be a better alternative to your (normal dig), sorry I didn't want to use that foul nine letter word again in my post. Tee He He

Sep 30, 2007
bluesman in Chains

Best way to make coffee?

I have and have been using for a long time, my parents stainless steel Vacuum pot that is at least fifty years old. I saw America's Test Kitchen review brew methods a while back and they agree with me (LOL) that Vacuum pots make the best tasting coffee. The problem they had with them was the one they used was made out of glass. Although Bodum now makes auto brew electric models. Both my Mom (87) and my Dad (92) love the one I bought to replace the auto drip (YUK) thing they were using. I grind my beans just before I brew, and now have started roasting green coffee beans also. And even though I'm new at it and am using a popcorn popper I've noticed a real taste improvement.

Sep 30, 2007
bluesman in Home Cooking

How to Roast Coffee Beans

PPS... I have also chilled heavy aluminum pans in the freezer and taken them out and used them to quickly cool the beans.

Sep 30, 2007
bluesman in Features

How to Roast Coffee Beans

THANKS A LOT, C. Thi Nguyen!!!, for making my life a lot more complicated!!! (LOL). I read your "HOW-TO" and have bought a popcorn popper and green beans. Googled the subject and read numerous posts about what poppers to use, roasting and even altering the poppers. By adding reostats and transformers and connecting thermostats to an old PC so you can make your popper programmable (Oy Vai) some people.
And although I'm new at this my first attempts have produced better tasting coffee. But I'm faced with the fact that a popcorn popper is limiting. Simply because it's on or off and without altering it you can't hold the temperature at a given degree to insure he bean is roasted evenly all the way through before it gets too dark. So now to alter or not to alter, or spend $180.00 on a high end air flow programmable unit? Or should I spend $350.00 on a low end drum roaster (better flavor yet) or $950.00 on a higher end drum roaster? Or even make my own drum roaster out of a Ronco Showtime Rotisserie or a rotisserie gas barbecue (Oy Vai) now I'm "some people".
Again I say "THANKS A LOT C. Thi Nguyen!!!" I wish I never saw your post (LOL). And thank you for a great "HOW-TO" and making my coffee taste better.

PS...And don't forget about degassing your beans.

Sep 30, 2007
bluesman in Features

Salted Coffee, You Say?

Here's a link to another post on the topic of salt in coffee and some of my thoughts.

http://www.chowhound.com/topics/370705

..."I remembered that my parents added a small bit of butter (smaller than a pea) to a bitter cup of coffee. Maybe it's the salt in the butter that fixed the bitterness???"

Sep 30, 2007
bluesman in Features

No Shame in the Garlic Press

Hi keslacye, the reason I mentioned it was that was one of the tests for a good press stated above. The first clove goes through easily and it gets harder each clove you use. I agree with Will, but I almost never use one clove so it's easier to remove the papery skin from the clove or you have to clean the 'skin from the press after one or two cloves. There will be a slight bit of garlic left in the press, depending on the dish I use it or toss it.

Sep 11, 2007
bluesman in Features

Tomatillo Salsa

One of the Mexican markets (The Northgate) close to me in Pico Rivera, Ca has one of the best Chili Verde's I've ever had. When I checked the ingredients, no garlic, onion or cilantro just roasted tomatillos, jalapenos and salt. At my next BBQ I fire roasted tomatillos, jalapenos, serranos, poblano and habaneros removed the burnt skins put them in the blender with some salt, process to how you like it and it's done. Oh so good.

Sep 08, 2007
bluesman in Recipes

No Shame in the Garlic Press

Hi, along with Will I still use a thirty year old Zyliss (I still have the cleaner though) that still works great and will press a clove with the skin on. The only drawback is the small hopper only holds one or two cloves. I have another press that easily holds four large cloves. I don't remember where I bought it and there's no name on it. It reminds me of the all metal type potato ricer only smaller, the hopper is 1&3/8" deep and 1&7/16" in diameter. Sometimes I use my micro plain for garlic and ginger it works great also. I like to dice my garlic if I'm putting it in a hot pan. I use a similar method that's used to dice onions, vertical and horizontal slices only much thinner cuts. You need a sharp small knife to do this and need to be careful not to cut yourself. All the pieces are uniform and cook evenly whereas pressed garlic seems to burn easily.

Sep 08, 2007
bluesman in Features