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PuppetmanInBC's Profile

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What to do with cabbage

Lots of suggestions for tacos - that's our primary usage. Fry the fish, on a tortilla, toss ripe tomatoes and cheddar on top, then some thinly sliced cabbage, and then a spicy mayo-chipolte sauce, a squirt of lime, and some chopped cilantro.

Aug 31, 2012
PuppetmanInBC in Home Cooking

A Salsa Recipe, Tomatoes Blackened, Smoked

Awesome - charcoal is red hot, and the wood is smoking. Going to try a test batch now. I got some small, sweet red peppers from the our Italian section - going to blacken, and peel those.

Aug 31, 2012
PuppetmanInBC in Home Cooking

Definitave Last Word on Steaks....salt or no?

I read that salting too soon will make the meat mushy (same reason you don't want salt in your ground chuck for burgers).

To enhance the flavour of the meat, salt the outside of the steak liberally just before throwing it on the grill, and salt the ungrilled side before flipping.

That said, I've never noticed a difference. You can salt chicken in brine to make it tender, and it's not mushy. Brine a steak?

Aug 30, 2012
PuppetmanInBC in Home Cooking

A Salsa Recipe, Tomatoes Blackened, Smoked

I'm looking for a salsa recipe for canning (I have a pressure canner, so I am not worried about acidity).

I want to model it after a salsa I had in a Mexican restaurant 10 years ago (no idea what the restaurant was called). But the salsa was thin, spicy, and was made with blackened tomatoes, and maybe peppers.

I could probably whip something up - fire up the charcoal grill with some wood chunks, roast/smoke the tomatoes, the peppers, and then mix in a bunch of vegetables...

But I was hoping someone had a recipe or some guidelines.

Aug 30, 2012
PuppetmanInBC in Home Cooking