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Compendium of Coleslaw Recipes and Regional Variations

Haven't toasted the celery seeds but I think that couldn't hurt. I can try to dig up the recipe - its got vinegar and dijon and mayo, S&P, but the key is the celery seed (at least in my book).

Nov 14, 2012
mikelowie in Home Cooking

Compendium of Coleslaw Recipes and Regional Variations

Steve raichlen (BBQ Bible) has a great recipe that I use quite often. It's standard stuff but the key is celery seed which gives it a fantastic flavor. I usually make a big bucket of it when I grill and it's usually gone when the guests leave. Another key is to skip the sugar.

Nov 13, 2012
mikelowie in Home Cooking

Pounds of Fresh Fresno, Serrano, Red Jalapeno Chile Peppers - what to do with them?

I got them at Alemany - there is a stand there that has a bunch of different types of peppers and they had a few red fresno's and a few serrano's last weekend, but its coming to the end of the season.
Good luck!

Oct 25, 2012
mikelowie in Home Cooking

Nocino - green walnut liqueur

maybe I'll try this and steep them for a little bit longer - i filtered the liquor the other night and the walnuts are just sitting in the empty jar now - does anyone know if there's a problem steeping for too long? one of my work friends said his got too bitter that way.

Oct 23, 2012
mikelowie in Spirits

Nocino - green walnut liqueur

Thanks for the tip - I've had the same experience that it doesn't matter if the shells are formed - they were oh so slightly formed this year, and they really had the aromatics when i quartered them. I did use about 25 walnuts for maybe a liter and a half of liquor, which is what I've used in the past with good results, so I'm not sure its a lack of walnuts.

Oct 23, 2012
mikelowie in Spirits

Nocino - green walnut liqueur

That could be it - not sure if it affects taste which is my main concern.

Oct 22, 2012
mikelowie in Spirits

Nocino - green walnut liqueur

I started in mid - July - the shells were very slighlty formed but i've used the walnuts from the same trees in approximately the same conditions before without this result.

Oct 22, 2012
mikelowie in Spirits

Nocino - green walnut liqueur

OK Chowhound Nocino fanatics - I am having an odd result with my nocino - I did my typical recipe of steeping 25 or so green walnuts in vodka with the usual array of spices; and the liquor just never turned its typical black color - I've kept it steeping for about 3 months now and its still a light pale green brown color. It smells like Nocino, but the flavor (at least with the vodka - i haven't added the simple syrup yet) is a little light as well. I am going to follow through with the rest of the process now, but if there's something I haven't done but can do, I'd like to know.

Anyone ever experience this or have any suggestions?
Thanks!

Oct 21, 2012
mikelowie in Spirits

Pounds of Fresh Fresno, Serrano, Red Jalapeno Chile Peppers - what to do with them?

Thanks- appreciate the thoughts. - I've got some habaneros from past years in the freezer - the keep the flavor and spice if not the texture to answer the question below. I'm more looking for recipes to use them fresh now, since I've got ton's of dried peppers available (whole and ground) already.

Pickling's a good idea -but these are rather spicy.

Sep 09, 2012
mikelowie in Home Cooking

Pounds of Fresh Fresno, Serrano, Red Jalapeno Chile Peppers - what to do with them?

This weekend at the farmers market I purchased a few pounds of a variety of ripe chili peppers - Fresno's, Serrano's and Red Jalapenos.

I used the Fresno's and the Serrano's to make a couple batches of Sriracha - one fermented and one fresh...and i'm going to make another batch of chili-garlic sauces, but I still have a few pounds left. I've been searching the web and chowhound for things to do with them, and there are a few recipes out there that look decent (e.g. harissa) but I'm not really sure what to do with the rest of them.

I love spicy food, condiments, marinades, etc - make lots of jerk, spice rubs, etc. but I'm not quite sure what to do with so many peppers. I would love to hear any suggestions any of you 'hounders have.

They also have lots of habaneros and Thai and Birds-eye peppers, which I'm going to dive into next weekend.

Cheers!

Sep 09, 2012
mikelowie in Home Cooking

Maine Lobster at 99 Ranch

I bought some red rock crabs from the pier in Princeton (HMB) and they were delicious, sweeter than dungeness and cheaper than dungeness, somewhat less meat per crab but overall fantastic. Highly recommended.

Aug 06, 2012
mikelowie in San Francisco Bay Area

Favorite Hot Sauce?

Austxtinker - do you know how to obtain Maya-Ik? I bought several bottles a few years ago and my supply is now running out! Haven't been able to track it down anywhere.
Thanks!

Dec 17, 2011
mikelowie in General Topics

Wedding Caterer Under $80-100/pp

That's a good idea, but we're doing a relatively late rehearsal dinner the night before, and have sent out invites with a 4 p.m. start time, so we're a little locked in.

Jul 21, 2011
mikelowie in San Francisco Bay Area

Wedding Caterer Under $80-100/pp

Small Potatoes, Left Coast Catering, Melons, Jane Hammond, James Stansfield. A few others, but those are off the top of my head.

Jul 21, 2011
mikelowie in San Francisco Bay Area

Wedding Caterer Under $80-100/pp

My fiancee and I are foodies who love dive restaurants, cheap eats, as well as the occasional high end place. I used to work in restaurants and we both cook alot. We are getting married and are planning a wedding for about 100-120 people. We have talked to a bunch of caterers, and they seem to come in 3 types = high end caterers who charge $125-150pp on up, and you get excellent food but pay through the nose for it; lower end caterers who provide standard, uninteresting wedding fare; and independent caterers who are less established, less organized but might be able to do a good job. the more organized/established caterers on the low and high ends seem to throw in alot of extra expense on a variety of areas - you are still paying $40+/pp for food costs (flank steak with mashed potatoes plus a few apps?) and on the service end as well. We are doing invitations, wine, gifts, etc our selves, but are a little at a loss as to how to find someone who meets our budget for catering.

Does anyone have someone they can recommend who serves interesting, quality food and can do something simple and not outrageously expensive? We are hoping for $80pp +20pp alchohol which we will provide.

Thanks!

Jul 21, 2011
mikelowie in San Francisco Bay Area

Nocino - green walnut liqueur

I'm making Nocino tonight, starting with 1liter (plus) of vodka, about 20 green walnuts (halved) and adding zest of 1.5 Eureka Lemons, 1/2 a star anise, about 10 cloves. I'll add a cinnamon and a vanilla bean tomorrow when my stash is returned.

My question is this - I'm thinking about adding either Black Cardamom (very smoky flavor) or Balinese Long Pepper (sort of a fruity/piney flavor). I thought they might add an interesting twist, but don't want to ruin my efforts. Any thoughts on either of these?

I used a more traditional recipe with some coffee beans added a couple of years ago (2007?) based partially on this thread and it was a little rough/sweet/coffee flavored the first year, but this year its fantastic and has completely blended together. I guess patience, or forgetting it in the back of the pantry, is rewarded.

Jun 24, 2010
mikelowie in Spirits

How to make Truffle Honey

I assume it will break down and denature the flavor and scent compounds, thus destroying the flavor. I have some honey's from Alemany market that have very specific flavor profiles arising from the specific flowers the bees took the pollen from (i.e. oak, avocado, etc.) and I believe if they are heated it was adversely affect them.

Nov 23, 2009
mikelowie in Home Cooking

How to make Truffle Honey

Thanks - i don't want to heat the honey because it destroys the internal flavor of the honey, but it seems like it might take a long time to infuse the honey. Do you know how long it might take, and what the ratio of honey to truffle is?

Nov 22, 2009
mikelowie in Home Cooking

How to make Truffle Honey

I just bought 2 black truffles and, and in an unrelated incident, promptly chipped a tooth. So...I can't eat steak and I need to figure out what to do with the truffles and the first thing that came to mind is to make truffle honey.

I had it in an italian restaurant in germany once and it was incredible - i couldn't stop eating it! So...i've looked on the web and the only recipe i could find was not really clear - it said to use a double boiler, but not much more than that. Has anyone made truffle honey and if so could you reply? If not I'll have to resort to truffle risotto and we all know how that goes...

Thanks!

Nov 22, 2009
mikelowie in Home Cooking

Walkerwoods (or other authentic) Jerk Marinade in SF?

I have been jonesing for some good jerk chicken and while my own homemade is decent, it never comes out quite as good as when I use walkerwoods jerk marinade as a base. I have been looking for it in SF for some time now without success - both Bevmo and Safeway, Cost Plus and Whole Foods were recommended (including in my search of this forum) but no luck at any of these places.

does anyone have any suggestions as to where I might find it? In the alternative, anyone have a good recipe?

Thanks!

Jun 30, 2008
mikelowie in San Francisco Bay Area

How to use Dried Peruvian Potatoes (Papas Secas) Carapulcra

It sounds like chun(y)os are papas secas. I think papas secas just means "dried potatoes". Thanks for the tip.

May 06, 2008
mikelowie in Home Cooking

How to use Dried Peruvian Potatoes (Papas Secas) Carapulcra

Does anyone know how to properly cook papas secas (peruvian dried potatoes) I have been trying to make dish "Carapulcra", which is a stew made with papas secas, chicken/pork, aji panca (chili), peanuts etc. I have found a couple of recipes on the web and made some that turned out well, but i was unclear about how to cook the dried potatoes. They are hard as a rock when you buy them, and one recipe called for "toasting" them in a pan prior to soaking them in broth for 30 minutes and then putting them in the stew. The other recipe called for soaking them for a water for an hour or 2 before cooking - no "toasting" involved. What I actually did was pan fry them in a little oil, but since they have the consistency of rocks, only some of them absorbed the oil, and they fried inconsistently - different shades of darkness, etc. (they start out as a translucent yellow).

Thanks for the advice!

May 06, 2008
mikelowie in Home Cooking