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wrlinton's Profile

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Looking for Windmill Cookie press

This is EXACTLY what I was looking for! Thank you thank you!

Dec 31, 2008
wrlinton in Cookware

Cast iron cookware. Enamel the way to go?

I've been thinking of possibly investing in just a large dutch oven. I really love the idea of taking something from the stove to the oven. If not cast iron... what do you think of coppered heavy bottom cookware? Any specific brand recommendations?

Dec 30, 2008
wrlinton in Cookware

Cast iron cookware. Enamel the way to go?

This is very helpful advice. I was thinking of really making a sizeable investment into this and using this as my sole cookware. I will have to reconsider. Thank you for mentioning the crazing. I had no idea whatsoever!

Dec 30, 2008
wrlinton in Cookware

Top-5 Cooking Goals for 2009

1) Organize my meals, shopping, storing for less waste and more efficiency taking advantage of local produce and vendors.

2). Learn to bake excellent southern style biscuits so my husband will stop going to Bojangles on the sly.

3) Learn how to make a good Thai papaya salad and Thai pho.

4) Learn to make a good masa for tamales with ingredients found here in Greenville, SC!

5) Learn how to can and freeze local produce so we can have it all year long!

Dec 30, 2008
wrlinton in Home Cooking

Top-5 Cooking Goals for 2009

We steam greens and then top with MALT vinegar I get from wal-mart. So very very tasty.

Dec 30, 2008
wrlinton in Home Cooking

Top-5 Cooking Goals for 2009

My mom's recipe for lentils was very simple and very tasty but, being a typical great cooking mom, she never measured anything...so do what you can with this "recipe".

Rinse lentils then place in pot on medium to high heat. Let water boil for no more than 10 minutes more then turn off heat. Salt to taste. Add fresh chopped cilantro, fresh diced tomatoes and onions into the pot. Put lid on pot and let it cook with whatever remaining heat is left. The lentil should remain somewhat firm when compared to most other lentil recipes/soups etc I've had elsewhere, but certainly not hard. Mom cooked this for us on cold winter afternoons or kept it in the crockpot the next day. We loved it and I cook it for my family too. Hope it works out for you if you try it.

Dec 30, 2008
wrlinton in Home Cooking

Top-5 Cooking Goals for 2009

I love my aerogarden! I highly recommend it for herbs especially those basils. I do a lot of Thai cooking and Thai cooking uses holy basil, which is peppery. I was lucky to find an aerogarden for 1/2 price at my local Linens & Things going out of business sale.

Dec 30, 2008
wrlinton in Home Cooking

Top-5 Cooking Goals for 2009

I just pictured my mom allowing us to help her make "farmer's cheese" when we lived on our ranch and had tons of fresh milk. She would let it sour on the counter top in big glass jars and then have us kids go out into the ditches to find these yellow seed pods that did the same thing as rennet tablets nowadays. She'd get out her cast iron pot and start cooking that stuff on the stove watching it curdle and then separating the whey. She'd toss big chunks of it onto our tiled island near the stove. We kids got to pat out the hot cheese into circles. We had little bowls of cold water to keep our fingers from burning. Dad called it asadero cheese, but known as farmer's cheese too. There was nothing like the taste of that fresh cheese. Believe it or not, but sometimes I even have dreams about it! LOL We would place little plastic sheets between each asadero circle and make quesadillas with it. My absolute favorite way, however, was to put it in the microwave for 30 seconds and melt it down again.

Dec 30, 2008
wrlinton in Home Cooking

Top-5 Cooking Goals for 2009

Try some HEMP bread. We get ours from Whole Foods. I'm not sure how to make it, but try it first and see if you like it. We adore it. TONS of fiber. You can probably find the following grains at any health food store in bulk so you can buy just a little and look for a basic recipe online.

Also consider these 12 grains for the new year:
1) buckwheat (Kasha) hearty and robust (gluten free)
2) pearl barley- subtle and sweet
3) spelt- rich, full flavored
4) millet- tiny but nutty (gluten free)
5) white quinoa- delicate/slightly nutty (gluten free)
6) kamut- buttery!
7) red quinoa - heartier than white (gluten free)
8) teff- sweet like chestnuts (gluten free)
9) amaranth- peppery!! (gluten free)
10) bulgar- toasty, light and quick cooking
11) purple (AKA black) barley- robust texture/taste
12) farro- very intense nuttiness

Dec 30, 2008
wrlinton in Home Cooking

Thai Recipes Please!

I ADORE papaya salad! I could eat it everyday if possible. Have you ever had it? Green papaya with fish sauce, peanuts and hot peppers and some shrimp? TO DIE FOR!

Dec 30, 2008
wrlinton in Home Cooking

What's the deal with tamales?

As other posts have noted, it's just time consuming. They are wonderful, however. My Tia always sends me at least 24-36 dozen tamales at Christmas to last me through the year. They are my favorite meal and I only eat them on special occasions since I've moved away from New Mexico and now live in South Carolina. I'm still looking for good supplies for making the masa in Greenville, SC? My Tia always makes me green chile tamales, red chile tamales, bean & jalapeno tamales for my veggie hubby, and sweet tamales with pecans and raisins. She only uses pork. Your post made me homesick but with such wonderful memories! I bring tamales to some potlucks at work and people just LOVE them. It's so hard to get good Mexican food here. But back home, making tamales was always a two day process with many people in the assembly line as we made at least 200 dozen! Everyone always had some to take home, to freeze and then she also had very local customers who put in sizable orders every year.

Dec 30, 2008
wrlinton in Home Cooking

Cast iron cookware. Enamel the way to go?

I've decided I want my cookware to be cast iron. I'm thinking of purchasing the enamel covered cast iron stuff. Any brand recommendations? Yes to enamel? No? Why? Any experience with enamel covered cast iron? Regular cast iron? I have a flat surfaced stove, btw.

Dec 30, 2008
wrlinton in Cookware

Are Crockpots Lame?

I LOVE my slow cooker so much that I have three different sizes! I have a medium round one (fits turkey breast), a large oval (fits large whole chicken roaster and veggies) and an extra large rectangular one (fits 2 boston butts). I cook everything from pot roast to wild rice to baked/steamed potatoes or bean soup with a big ol' ham hock in it. I think its great for pasta sauce, and I just leave the lid off (with a splatter guard over) so it can cook down. I use them also just to keep stuff warm for cookouts and potlucks, especially my wood smoked BBQ! I even use them when I cook Thai, Chinese or Indian food!

Because the bulk of my family meals are eaten at home and I work full time I plan menus and the crockpots are simply invaluable especially when you can place stuff totally frozen in it and it will be cooked by the time we get home for dinner. I'm surprised that more families don't use them.

Dec 30, 2008
wrlinton in Cookware

Looking for Windmill Cookie press

I'm trying to find a windmill cookie press or iron to make speculaas cookies. I remember my grandma buying those windmill shaped cookies and the store and I would love to make them just like that for my cookie exchange. Anyone seen one for sale?

Dec 30, 2008
wrlinton in Cookware

Thoughts on "The Lazy Goat" - Greenville SC

I took a group there for my husband's birthday party. We loved it, but won't be going back anytime soon due only to the unbelievable noise level (we went on Sat. night). We had to LITERALLY yell at the people on the other side of the table to be heard. They were packed! i enjoyed the lamb and the calamari and the little ice cream cones, too. Personally, I don't mind the amount of food even when compared to the price because most places (even at home) are out of control on portion sizes. I remind myself that it's about enjoying the food: not getting so much I can't eat it all or have to take half of it home. Thinking about it, I might just head back over there during the week and hope its not so busy, but it seems to me that we Greenville folks love to eat out ANY night of the week! Any recommendations on best day/time to visit for a quiet meal?

Dec 30, 2008
wrlinton in General South Archive

enchilada sauce

I'm so glad to find other people who agree that enchilada sauce does NOT have tomatoes or flour in it! It's so much tastier and EASIER to just use chile pods. Although, I've never toasted my dried pods before. I used to soak them in hot water too and then strain out the seeds later, but my tia told me she decided to just liquefy it in the blender instead and it works just as well. I tried it and it worked! I'm going to try the epizote and the cumin and cilantro next time I make some. After I freeze it, I often give it as holiday gifts to my native SC friends who've never had the real stuff. They're thrilled!

Dec 30, 2008
wrlinton in Home Cooking

enchilada sauce

Upstate girl,
I'm from Las Cruces, New Mexico! My mom always used fresh roasted green chile, fresh diced onion and garlic then "fried" that in a bit of oil in pan. Then, she mixed in cans of cream of chicken before adding shredded chicken to the sauce. Her green enchiladas were always made with chicken, although beef tastes good, too. This was then layered over fried or warmed (diabetic style) corn tortillas with cheese and more onions. Toss that in the oven and it's ready in a jiffy.
I haven't found NM green chiles in South Carolina so I've have 100 pounds of frozen green chile brought over on the plan the last time the kiddo visited Grandma. I've found I've had to make my red chile and freeze it as it molds in the humidity here in SC.

Dec 30, 2008
wrlinton in Home Cooking

enchilada sauce

Red enchilada sauce?
Red Sauce: purchase dried red chile pods from store. Rinse them off in your sink. Break the dried stems off and either shake the seeds out (mild sauce) or leave them in (medium to hot sauce). Place about 5-7 pods in your blender with some fresh whole garlic cloves and fill the blender 3/4ths full of water. Liquefy it. BE AWARE THIS WILL STAIN YOUR BLENDER (I HAVE ONE JUST FOR THIS). If the result is not a little thick then add more chile and liquefy it again. Heat a pot to medium-high with enough oil to cover the bottom of pan and then a splash more. Using a splatter guard, toss the liquefied chile pods from your blender in and let it come to a quick boil-- essentially "frying" it. Put some cornstarch mixed with water in to thicken it, turn the heat down to low and season with salt to taste. It should need a fair share of salt, but season to your taste. You can freeze this or use within a couple of days. I can't say how long because it never lasts long at our house. You can use this sauce for enchiladas, chile colorado, menudo, tamales, over omelets...

Dec 30, 2008
wrlinton in Home Cooking

Desperate for great Mexican in Greenville, NC....

RE: Greenville SC
Stella, have you tried Uncle Bertos in Five Forks? It's a limited menu but almost everything is wonderful. I love the tortas! The restaurant is near the Blockbuster

Dec 30, 2008
wrlinton in General South Archive

Best Sushi in Greenville, SC

JB, I'm thrilled with the response and I'm headed to Marisaki (spelling?) in Cherrydale later this week. I'm excited and will keep this link posted

Dec 30, 2008
wrlinton in Southeast

Best Sushi in Greenville, SC

There was an earlier post (Jan 08) that caught my attention regarding the best sushi in Greenville, claiming AZIA had it. I highly recommend YU RAKA TE in Mauldin, SC. The spicy tuna and crunchy eel are FABULOUS. ALL of it is wonderful. Give them a try.

Mar 01, 2008
wrlinton in Southeast

Desperate for great Mexican in Greenville, NC....

No. There is very little hope. There is a small restaurant in Simpsonville called El Tejano near Wal-Mart off Fairview. Its the closest you're going to get.. and even then, it's just not truly authentic. You might like it, though.

Mar 01, 2008
wrlinton in General South Archive