acme's Profile
Muscovado sugar?
I just finished the last of my muscovado sugar in coconut jam making; I want to buy more but I can't for the life of me remember where I purchased it...I called TJ's but they don't carry it. I've looked online but don't really want to pay $10 for one pound plus shipping...anybody know where it can be purchased in the Chicagoland area? Thanks for your help!
Tahini...where is it?
Thanks for reply, skaboy. Today we hit several South Asian stores today; I did find a sesame sauce but it was much darker then the tahini I use so I didn't buy it. We looked at Hyvee too, both in the ethnic and organic sections, but no luck. We discussed ordering it or I will send a jar from Chicago.
Tahini...where is it?
I'm here in Sioux City, IA visiting with my sister who is craving some hummus I made for her. Great, I'll make some, it's easy enough. However, after searching for a Middle Eastern store which we could not find, no hummus. Is there a local Middle Eastern or Greek store in the area? Thanks!
Storage containers for rice and other dry goods?
I read about this tip of putting a couple of bay leaves in rice to keep the bugs away; I couldn't tell why it works but it does, I've never had a problem with bugs since putting a bay at the bottom and in the middle of jar. When the bay leaves start to break up I simply replace them.
Rose flavored anything
You might to try Rose Food Essence made by SAC; I purchased it at Patel Brothers in Chicago. I used it in a lamb cake I made at Easter but beware, a little goes a long way. The cake had a delicate, rosy aroma that everyone commented on; it was delightful.
"Green Rice" in Chicago
Just read a article about green rice...I know about black, red, and pink rice but green rice? I looked up some older posts and they described its flavor as tasting like green tea, which I find intriguing. I would now like to try it; has anyone seen green rice in Chicago, in particular in Chinatown? Thanks!
What's the best macaroon in London (french style)?
Agree about the hot chocolate; I had a difficult time even finishing a small hot chocolate, it's so rich! More like pudding than hot chocolate. Can't wait to get another one.
Imported foods worth to seek out..I'll start with candy from the UK..
Lyle's Golden Syrup and Cadbury's Turkish Bars...yum!
What to bring home from London?
I tend to bring what people like and they always like Cadbury's Chocolate, the big bars. This year I will also return with Lyle's Golden Syrup and Black Treacle and Maldon salt.
Favorite Chocolate Bar
Cadbury's Turkish Delight and Trader Joes' Big Bar Chocolate are my special treats. One I have to order on line and the other I buy in Chicago.
Good cracker, bad cracker - luvin Hot and Spicy Cheez-Its
I love Hot & Spicy Cheez-Its; I love them so much I can only buy rarely as I can't stop eating them. I like them topped with Green Pepper Sauce and in a pinch crushed them and used them as croutons on salad.
Your favorite cooking/food based fiction books?
Eat Cake by Jeanne Ray and I second Pomegranate Soup by Marsha Mehran.
way too many onions
Pickled onions are easy to make, keep a long time in the fridge, and easy to adjust to your own taste; if you like hot and spicy add more chilies; sweet, add more sugar. I like an asian flavor so I use cinnamon sticks, whole black pepper, whole cardamom pods, cloves, chilies and sugar. I like these onions heaped on a grilled hamburger. (Please forgive if this is a repeat post!)
What to do with a lot of fresh ginger?
cimui, like starkoch says the texture and strength do not change; but I don't even bother to peel it or cut it up, I just make sure it's clean before I place it in the jar of vodka. I use a old wide mouth jar. As for the vodka, I use the cheap stuff because I'm only using it for storage, not drinking. You don't taste the vodka when you use the ginger. If you have ideas for using "ginger essence" please let me know because I'm very interested!
What to do with a lot of fresh ginger?
If you want to hang on to your ginger for as long as you can, you can put it in a clean jar and cover it with the alcohol of your choice; I use vodka. It will keep for months and you'll always have fresh ginger on hand.
[london] where can I buy masa harina/tomatillos cheaply?
You might to try the following for masa harina; most of their prices seem reasonable.
Mariposa Collection
1 Winkley Street (off Temple Street)
Bethnal Green E2 6PY
themariposacollection.co.uk
Eat Nopal's Mexican Recipes
I just tasted my first pineapple tepache and it's wonderful! I only let it ferment 48 hours so I didn't get the carbonation, but I was in a hurry to taste it. I did cut back slightly on the sugar and next time I'll increase the cinnamon and cloves. I didn't want to throw away the pineapple so I cut off the rind, chopped up the fruit, and used it in a batch of cherry jam. The jam set up really firm and there's a hint of pineapple behind the cherry. This recipe is a keeper. Thanks again!
Brit Invasion! Longish article from Chicago Tribune
http://www.chicagotribune.com/features/food/chi-brit_23jan23,0,4969495,print.story
www.chicagotribune.com/features/food/chi-brit_23jan23,0,2952586.story
I'm including both addresses...I say send them all over, the more the merrier; anything to spark people's interest in cooking. But then I like the homey recipes of Nigella and Jamie; easy, fast, comfort food.
Eat Nopal's Mexican Recipes
This drink sounds soooo good...I'm used to making aqua frescas so this will make a nice change. Thanks Nopal!
"Indian Food Made Easy"
Isabella, the AZN channel is geared towards the Asian American community; a lot of its programming is in the spoken language (Korean, Chinese, Indian) with English subtitles. On the other hand, its evening shows are mostly in English. I discovered Anjum Anand by reading the Food section of the Times of London; I know it shows online videos of her making recipes. Her program is on Tues with a repeat on Sunday. I live in the Midwest and have Comcast Cable and AZN comes in the package I subscribe to. I hope this helps...like you, I've been waiting for a program like this! If you'd like more info: azntv.com.
"Indian Food Made Easy"
Has anybody else seen this food show; it's hosted by a British chef named Anjum Anand. I believe it has just started running on the AZN channel. She takes traditional Indian food, makes it as lite as possible by using the least amount of fats but keeps all the spices and flavorings. She demonstrates with the help of her friends, everyday people and small restaurant owners. The show has a high production value, showing Ms. Anand out in the shops and markets purchasing ingredients and preparing the meals, sometimes in her own kitchen. Reminds me a lot of Nigella (intelligence, wit, and yes they even look a lot alike) but without all the spoon licking and side long glances. But hey, only Nigella could get away with that! I was thinking this might be the first time I've even seen a program that deals only with Indian food preparation, and I'm enjoying it. Television producers, we need more shows like this!
things you put ketchup on
On top of homemade refried beans (really yummy) and cheese omelettes.
What Are Your Favorite Grocery Store Items?
8th Continent Vanilla Soy Milk, and not the low fat one.
Nutella - but only from the ethnic store because it seems to taste better. Oops, I don't think this one counts...
T. Marzetti Classic Ranch Salad Dressing.
DIY butter?
I also read the NYT article and I have finally made homemade butter. I had one 8 oz carton of heavy cream that needed to be used today; the amount was so small that I didn't bother with a mixer, I just used a jelly jar. It took a surprisingly short amount of time of shaking, maybe 10 minutes. The results are fantasic; the butter is smooth, creamy and sooo rich tasting, I'm sorry I didn't have a pint of whipping cream! The best part is the buttermilk...it's not a large amount but it's enough to make one loaf buttermilk bread.
What do you do with the leftover egg whites, or yolks?
Leftover eggwhites become pavlova; leftover yolks become key lime creme, my new favorite.
Sweetened Condensed Milk! If that didn't scare you...
I just made Key Lime Pots de Creme by Barbara Bowman which are a variation on key lime pie. (Gourmetsleuth.com) A great easy recipe to use up the fresh frozen lime juice I had in the freezer.
Ingredients:
4 large or extra large egg yolks
1 - 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice
2 teaspoons grated lime peel
I N S T R U C T I O N S
Preheat the oven to 325F. Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and continue to mix until blended (just a few seconds). Add the grated lime peel and stir in by hand. Pour the mixture into a large measuring cup with a pouring lip.
Put six 1/2-cup pots de creme or ramekins in a deep baking dish.
Pour the lime mixture evenly between the pots. Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 15 minutes. Do not overbake. Remove the dish from the oven and carefully remove pots from the water. If you are using pots de creme cups, put the lids on the pots. If you are using ramekins, cover with plastic wrap. Refrigerate until chilled and set at least 3 to 4 hours, or overnight.
s e r v i n g
If you are using the whipping cream garnish, prepare the cream. Use a pastry bag with a star tip and add a medium size star of whipping cream to each pot de creme and serve.
biscotti recipes?
I've made the following recipe several times and have always gotten raves...you could switch out the dried cranberies for the craisins; dipped in chocolate sounds great. I never use the frosting (last three ingredients listed); I also double up on the cardamom. www.recipzaar.com #77463 "Lemon, Cranberry Biscotti with a Hint of Cardamon."
Lard, or butter in your crust? In your biscuits?
I also use a combination of fats; 1/2 butter and 1/2 crisco. The crusts always have a buttery taste and a wonderful flake. I find it easier to work with and the color is perfect.
