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Tongue other than lengua for tacos near Palo Alto?

Read "The whole beast - nose to tail eating" by Fergus Henderson.

The Basque tongue stew in "The Frugal Gourmet's Our Immigrant Ancestors" is just wonderful. I've made it four or five times.

Another good one is to make your basic boiled tongue, slice, marinate with crushed garlic, red wine vinegar, olive oil, and serve cold. Just found a recipe ... I grew up near Bakersfield, and Noriega's is my favorite restaurant in the world.

http://randsco.com/index.php/2012/05/...

There is sometimes an old guy selling beef at the local Farmer's Market who has cheap offal and oxtails.

Corned beef in the crockpot?

I've always done mine in my dutch oven on the stove, but I'm trying the crockpot this year. I hope I eat before nine. (I have a crockpot that actually uses different temperatures for high and low, according to America's Test Kitchen. Many do not.)

Note: On the stove, I bring it to a boil and then skim off a lot of scum before turning it down to a simmer. I put in the spice packet after I skim, because the spices were always caught in the scum and went to the garbage.

In the crockpot, after two hours, it is not yet simmering, and the scum was much thiinner. I skimmed and dumped the spices in. I'll see what I have when it simmers.

I'll be doing the cabbage and red potatoes in the microwave.

Mar 18, 2013
warrengwonka in Home Cooking

marinade for pollo asado

From a bottle, see how you like Mojo Criollo.

http://www.mexgrocer.com/goya-3060.ht...

Mexican groceries or maybe in the Mexican section of your supermarket.

Jan 24, 2013
warrengwonka in Home Cooking

What to eat with cottage cheese?

Well, the ones in the stores have to be bred so that they will still be edible when they get to the market. So many of the fine garden tomatoes are too fragile to ship.

Mar 17, 2012
warrengwonka in General Topics

Favorite cheap meats?

You can get chicken leg quarters for $.49 a pound on sale sometimes.

I like to take about a half boston butt, marinate it overnight in Mojo Criollo (Goya brand is good) and roast it.

(Why is pork from the fore shoulder called butt? It was packed in Boston into barrels called butts.)

Mar 09, 2012
warrengwonka in General Topics

What are "short ribs" in the UK?

The korean short ribs are flanken-style ribs cut about a quarter of an inch thick. I've seen them at Sam's Club in the US.

Mar 09, 2012
warrengwonka in General Topics

typical new york food

San Francisco? Hangtown Fry. Joe's Special. Dry Salami. Sourdough French Bread. Dungeness Crab.

Mar 06, 2012
warrengwonka in General Topics

Ever cooked tongue or other 'offal' items?

When I was a kid we used to have tongue boiled as most of the recipes show and served with mayonnaise flavored with ballpark mustard and snipped chives.

Basque tongue stew is delicious! Here's a recipe from on-line.

http://www.grasslandbeef.com/recipe_t...

Oct 10, 2011
warrengwonka in Home Cooking

Noriega Hotel in Bakersfield - a great experience

I went to Woolgrowers in Los Banos in 2010 and found it very much up to Basque standards. I've gone to Noriega since I was a kid in the 50's. I'm so happy with them that I've never gone to the other supposedly excellent ones in Bakersfield since my folks took me to the Pyrenees way back then.

Oct 10, 2011
warrengwonka in California

Ever cooked tongue or other 'offal' items?

You probably should have got the cheeks, too. They are fatty, but very flavorful in a braise.

Aug 12, 2011
warrengwonka in Home Cooking

Ever cooked tongue or other 'offal' items?

basque pickled tongue: simmer with aromatic vegies and a bay leaf or two until tender. let cool an hour and skin. slice 1/4 to 1/2 inch thick. put it in a bag with red wine vinegar, crushed garlic, olive oil, and maybe parsley or chives and marinate overnight. Very yummy.

Aug 12, 2011
warrengwonka in Home Cooking

The Best Thing You Ever Ate: New Orleans

Only one trip to NOLA (on an expense account 20 years ago). Three memorable dishes: Crawfish Étoufée at Galatoire's; Chicken Bonne Femme at Tujagues; best fried oysters of my life at Molly's Irish Pub on Toulouse in the French quarter.

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Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130

Tujague's
823 Decatur Street, New Orleans, LA 70116

Molly's Irish Pub & Restaurant
732 Toulouse St, New Orleans, LA 70130

Dec 31, 2010
warrengwonka in New Orleans

What was the worst food you HAD to eat as a kid?

I don't know what the technicalities are for naming the doneness of organ meats. My wife hated the liver she got as a child until i made it for her. A week ago I ordered it in a restaurant, and it was horrible ... tough as shoe leather and razor-thin slices. It should be thick, cut out the tough veins and skin before cooking, use a pretty high heat and cook it fast just to the point where it is not raw in the middle. Cook some bacon, fry the liver in about half the bacon grease and fry onions in the rest of it. One of my favorites.

Mar 06, 2010
warrengwonka in General Topics

Need {Recent}restaurant/food recommendations for area around Mayo Clinic in Rochester MN

We've been in Rochester for about 15 years. I see nobody has posted about our two fine local Barbecue joints.

Roscoes original stand is open except winter just across the River on 4th St S. They win national ribfests, and have a grand national winner of a sauce. Their restaurant in Maplewood is open year-round. They also have fish fries some nights that are really good.

John Hardy's is also well-regarded. Their medium sauce is as hot as I can take.

We also have the Famous Dave's chain, which ain't bad at all.

Mexican: Las Carambas is a hole-in-the-wall with good and authentic food, good prices, large portions and a drive-through.

Chinese: China Star with three sites keeps winning the best take-out in town award in Rochester magazine. I like it.

Chinese Buffets: Sky Dragon at Miracle Mile is very good; two new ones, International Buffet and Kingdom Buffet are both excellent.

Favorite Cookware - Le Creuset?

My Copco 5 and 7 qt dutch ovens and Le Creuset Lasagna pan and 2 qt dutch oven are some of my favorite pots for over 30 years for stove and oven braises. (Along with my Magnalite oval and baking/lasagna pan and cast iron skillets; Corningware for the microwave, Farber for boiling stuff, heavy non-stick aluminum like Club for small skillets). I'm a big man and don't mind the weight. When I sold housewares at Macy's back in the 60's,. the top we carried were leCreuset, Copco, Magnalite, and Farberware. Farber for ease of care and saucepans, enameled cast iron if you didn't mind the weight.

Feb 23, 2008
warrengwonka in Cookware

Magnalite

I have a basic magnalite oval roaster I got for a wedding present in 1972. (Also have a wonderful baking/lasagna/roasting pan from the same time. I've been wondering if there is any problem cooking with red wine or tomato as there would be with standard aluminum pots.

Feb 23, 2008
warrengwonka in Cookware

Beef cheeks, anyone?

The recipes I've looked at want about four hours for the braise.

Feb 22, 2008
warrengwonka in Home Cooking

Please Help: Looking for Beef Cheeks

I just got them at Wal-Mart in
Rochester, Minnesota.

Feb 22, 2008
warrengwonka in Los Angeles Area