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Lemongrass & snails on citrus tree

I've never heard of DE, will investigate as that sounds like just what I need.

May 19, 2013
Rocky Road in Gardening

Lemongrass & snails on citrus tree

I have since used the stalks to cook with several times and have done just as you said. Very great lemongrass flavor I am so happy that bush is in the yard. I have also used the leaves for tea. Also great.

May 19, 2013
Rocky Road in Gardening

San Diego Specialties -4 Overseas trip to Philippines

Heading to Philippines, would like to bring some can, jar, or other types of food products that stay safe for a while AND are specialties of SD.

Any ideas? I haven't lived here that long so may not be thinking about this right. Help would be appreciated. Thanks!

May 19, 2013
Rocky Road in San Diego

Lemongrass & snails on citrus tree

Although I've had escargot many times, I doubt I will be sauteing these bad boys in garlic and butter. I would however like them off my citrus tree! :-)

Mar 24, 2013
Rocky Road in Gardening

Lemongrass & snails on citrus tree

Interesting, I could have swore I saw some stalks in there. I will look closer and pull some up.

Mar 24, 2013
Rocky Road in Gardening

Lemongrass & snails on citrus tree

Hello, I just bought a house and there are various plants.

1) There is a lemongrass bush. I love this because we use it alot in cooking but my question is:

A) how do you harvest the stalks so that they continue to produce new stalks?

B) Should I be trimming it back, see picture attached, it looks out of control. I just dont want to do anything to harm it so that it continues to produce.

2) There is a kalamansi tree with some funky looking discolored leaves. At first it looked like some kind of oil or chemical had been dumped on it, but after weeding and cleaning the bedding I discovered a massive amount of snails at the bottom of the trunk and small and large snails sucked onto the leaves. I've deduced that this is why the discoloring. Questions:

A) How do I get rid of those in a natural way, if in fact, you agree that those are causing the problem?

B) Should I trim off those dead looking leaves (new leaves are growing around them) I've attached a pict of the discolored leaves.

Thanks!

Mar 23, 2013
Rocky Road in Gardening

Goat Leg

I really enjoyed the goat. See pict. Thanks for the suggestions.

Jan 14, 2013
Rocky Road in Home Cooking

Goat Leg

That is interesting, I didn't think to ask what kind of goat. If I like it, I will find out more for the market I bought it from.

I decided to use this recipe, which I've used before on both beef short ribs and lamb and I have liked it. It is braising at the moment. I will post how it went later.

http://smittenkitchen.com/blog/2008/1...

Jan 13, 2013
Rocky Road in Home Cooking

Goat Leg

I bought a goat leg today but have never cooked one. I am searching for some recipes on Google but would like to hear of any that you have. I have no grill, so it needs to be an indoor recipe. Thanks!

Jan 12, 2013
Rocky Road in Home Cooking

Home Fries-- Stuck to the pan!!

I would say the secret is to use a different pan. No matter what kinds of potatoes I am making--home fries, french fries, hash browns, etc., I always use a cast iron pan. Just my $0.02.

Nov 25, 2012
Rocky Road in Home Cooking

Pho + Bahn Mi...impossible to find together?

Most I go to have both. I've gotten both at these:

Pho Hoa
Pho T Cali
Phuonh Trang
Mignon Pho
Pho Pasteur
Pho Cali

These are all around my area: Kearny Mesa/Clairemont

Jun 24, 2012
Rocky Road in San Diego

Help with stuffed endive appetizer ideas please

When I was in Hawaii last time I went to Longhi's and had their endive salad.

"Fresh Belgian endive topped with caramelized macadamia nuts and Italian gorgonzola cheese with a honey-scallion-mint vinaigrette"

www.longhis.com/

I loved it and now make it all the time to great reviews. I've attached a pict I found on the web.

Jun 24, 2012
Rocky Road in Home Cooking

small green things, what thai ingredient is this?

Amazing---- a Thai grocery store with that, but no shrimp! Yikes....Need to go to Sweden one day to see what's going on. :-)

May 28, 2012
Rocky Road in General Topics

I know, this is ridiculous but regarding raw shrimps...

I'd just drive the 1.5 hrs once in a blue moon, buy in bulk, and freeze if you have the room. I just looked at some online sellers for you but the $/pound is too high (it would be for me anyway).

May 27, 2012
Rocky Road in Home Cooking

I know, this is ridiculous but regarding raw shrimps...

I suppose I am lucky that there is plenty of raw shrimp available where I live. Until this thread, I would have bet it would have been fairly common anywhere in the US.

For that recipe (salt & pepper shrimp) I would not try that with already cooked shrimp. I can't imagine how that would be any good. Most big box chain stores will typically have frozen raw shrimp for sale. Safeway, Vons, Albertsons, etc. However, usually that frozen raw shrimp will be headless and all the salt & pepper shrimp dishes I've had comes with head on. Asian stores will have head on frozen raw shrimp, US chains will not.

I agree with you that most, if not all raw shrimp recipes would not work with cooked shrimp. I'd start looking for a good online source for this product. I can't imagine not having it available. Good luck.

May 27, 2012
Rocky Road in Home Cooking

One night in Overland Park, KS

I went to Gates. Got the 4 boner, side of cole slaw and some fries. Total $30. This was a ton of food, I could not even come close to finishing it, but I wanted to try multiple items and I knew my hotel room had a fridge so I'll snack on it the next three days. Besides the 4 ribs, I chose beef and pork as my two other meats.

As I give my thoughts on the food, keep in mind I've lived my whole life on the West Coast, so perhaps my Que experience doesn't give me a very good frame of reference, but here goes.

I really liked the pork and beef. This was sliced very thin, they just put a little smattering of what must be the "classic" bbq sauce on it, so I was tasting the meat and it had a great smokey flavor. In fact, the smoke flavor was fairly intense. I ate inside, but when I got back to the hotel, I could smell the smoke on my fingers long after a few washes of the hands.

As for the ribs, wow. What a unique taste, and I'm not sure I liked it at all. The meat was nice and tender, but I ate two ribs and they seemed so "salty" for lack of better word. There was also this gainy, gritty taste, like there was too much rub on the meat and that it hadn't soaked into the meat, but just lay on top, and that is what I was getting. I ate two ribs, and I couldn't get enough water. It was like eating a bag of pretzels or some salty chips. Is that the way it is suppose to be? Neither the pork or beef had this taste, and I've never tasted this on any other ribs I've had. Again, it wasn't a pure salt taste, but it was something different but produced the same reaction as eating something really salty.

I tried all the sauces, but only little bits, in those little cups. I ate the meat of all types pretty much as they gave them to me on the plate. I didn't care for either the mild/sweet or the hot/spicy sauce. The classisc was ok and I think that is what they add to the plate when they give it to you.

I really liked the cole slaw, but the fries were just ok. I thought they were a little heavy and I like a thinner fry.

I guess there was good and bad for me. This was not the day I was going to be on my own as I said in my OP. That will be Tuesday so I will hit another place and make a comparison.

Apr 08, 2012
Rocky Road in Great Plains

One night in Overland Park, KS

Just got in to Overland Park earlier than i thought, so I thought I would hit Brobecks since it was the closest to my hotel. No dice, as it appears closed Sun & Mon.

Apr 08, 2012
Rocky Road in Great Plains

One night in Overland Park, KS

I will be here for a couple of days business and will be one my own for one night. Never been to KS, so I have two questions:

1) What should I eat that I cannot get in San Diego? I'm assuming this is BBQ, and is the unique food of the area but not sure. I have been to TX and had BBQ there, but I really don't know the difference between TX and KC BBQ, if any.

2) I have found the following BBQ places near my hotel: Brobecks, Gates & Sons, Jack Stack, Haywards. If BBQ is truly what I should seek out, which one is best?

I found a pretty good BBQ thread and some of these are mentioned as good spots, but what is best for the KC BBQ experience, if there is such a thing?

I have also found a KC food blog that I am checking into. Thanks!

PS, I have a car.

Apr 07, 2012
Rocky Road in Great Plains

Food Network & Cooking Channel 2012 Season Upfront Announcement

He's written quite a few books, so he must really enjoy that part. I don't own any so I don't know if they are any good but I would suspect they are. He's done about 10 books in 10 years. Maybe that's his thing.

His own website has the following quote on the home page: "There is nothing wrong with change, if it is in the right direction" - Winston Churchill

I think he worked behind the sceens in TV prior to to his breakout. It will be interesting to see what he does. It could be nothing, he could be settling in to enjoy his sucess. I know I would.

Apr 01, 2012
Rocky Road in Food Media & News

cooking bulgogi on a George Foreman grill

I've been following this thread so will look forward to how it comes out. Please post. Also, I think 5-6 hours will be fine. I like overnight, but I think that will be fine.

Like you, I love Korean BBQ and often get cravings. I deal with those in varying degrees depending how involved I want to get.

1) Very involved - For this I invested in a cast iron dome grill. I'm not sure what they are called, but they are the type you see in some of the Korean restos that sit right on the flame. My condo only has a an electric range, so I also bought a butane burner and can easily set that outside on the patio table, inside on the kitchen counter, or inside on the dining table. This is where I have a few types of meats, I've made all the bachan, have a few other sides and it's for a few folks.

2) Light involvement - For this I have used my cast iron skilled, or grill pan. This is where I just want some meat and kimchi on top of rice. In this case, the grill pan can be put on the electric range and this makes things very quick and easy. Easy to clean too.

I do have a new GFG and haven't even used it yet, so curious how yours come out. I found that my old GFG was actually more time consuming and hard to clean, which is why I switched to the CI grill pan.

I am lucky enough to have some good Korean restos near me, but the price is high. I go, but not often enough so I do like you, cook it myself. Just as good, just more work, but I like that kind of work. :-)

Apr 01, 2012
Rocky Road in Home Cooking

Food Network & Cooking Channel 2012 Season Upfront Announcement

AB is really a curious star on FN. He's been on FN for a long time, is well respected and well liked and popular too it seems. Yet, he has really only done one show, which is unlike all the other popular stars, who have double digit number of shows in the same time frame. His flagship was Good Eats, and there is not much else. I don't think of him as the star on either ICA or The Next ICA. I like his roles, but those are not HIS shows. I know he did the feasting series but that was a couple of shows at best. It counts, but it's nothing like Guy taking off for example.

If he is not doing more on FN, I would think its because he is not wanting to do more and doing something else that might be important to him outside FN. I know he has a kid, but I don't know the age. I get a sense that when he burst on the scene in the late 90's, he was cutting his teeth and making his name. Well, that's all done now. I'm sure he is financially set, and secure in his career so that he can evaluate his next moves more carefully. Just my take.

Apr 01, 2012
Rocky Road in Food Media & News

Your Perfect Sandwich

For making at home, my go-to sandwich(s) are: BLT, I usually add red onions and/or avocado when I have it, and grilled cheese, which I add onions, tomato and any leftover meat I might have.

When dining out, Reuben or banh mi.

Mar 18, 2012
Rocky Road in General Topics

Good morning. Looking for the ultimate Lunch Box to take to work. THE ULTIMATE

Here are a couple of nice ones:

http://www.sixpackbags.com/
http://www.black-blum.com/products/lunch-pot/
http://www.homeandbackyard.com/#/item/pranzo_deluxe_lunch_box/
http://www.thermos.com/

However, I think you are going to have to use multiple items for keeping things hot and cold. Thermos makes some nice small, medium and large containers that keep things hot for a long time. Good luck.

Mar 17, 2012
Rocky Road in Cookware

An Elegant argentine menu-help

The Argentinian restaurant near me typically serves garlic mash potatoes, the above mentioned fries, and sauteed mushrooms are a veggie item with many of the dishes.

Mar 12, 2012
Rocky Road in Home Cooking

Stacking a Burger

Understood and agree. I toast the bun, so that hopefully mitigates any sogginess on the bun, but I like your way a little better. Still, a juicy burger will still wet the bun a little so that is an issue. I will begin putting the mustard/ketchup on the top, prior to putting the lettuce as you suggest.

I also like bacon on a burger, its just I never seem to have any on hand when I crave the burger, however, I never add cheese.

Mar 10, 2012
Rocky Road in Home Cooking

Stacking a Burger

Interesting, however the reverse order seems wrong for many reasons. Since you don't cook, I'll understand why you won't be able to explain why that might be, or cook a decent burger. For me, a burger is a comfort meal. It's something I can make FAR better than I can get oustide. Agree, it is a basic North American food.

Mar 10, 2012
Rocky Road in Home Cooking

Stacking a Burger

I feel a little sheepish by asking this because, after all, it's just a burger. Then I got really curious. Although I make a variety of burgers, my go-to burger is with lettuce, tomato, onion, bread and butter pickle, on a toasted bun. I never put mayo, sometimes put a very small amount of ketchup, always put mustard.

I stack it in the following manner: 1) bottom bun, 2) mustard, 3) meat, 4) pickles, 5) onions, 6) tomatoes, 7) lettuce, 8) a little ketchup and mustard, 9) top bun.

However, I really don't know why I stack it like that, or if it is the best way given those toppings. I've Googled and there seems to be many ways to stack a burger. How do you do it? Or, how would you do it with my toppings above?

The only thing I did a little differently tonight was carmalize the onions.

Thanks!

Mar 10, 2012
Rocky Road in Home Cooking

Mix Nuts W/Shell in SD

I read your response with a smile. I too, while growing up, only noticed the nuts with the shells come out during Thanksgiving & Christmas. Those are fond memories, but my awareness back then was different than it is now.

Also, the nuts (w/shells on) that I had been buying at Carnival up until a month ago, were not in bags. They were loose. They were in big paper bags. You simply reached in and scooped what you wanted. I guess I had enjoyed cracking and eating these nuts through the holiday period and beyond (well into Jan), I figured I had stumbled onto a market that had a source for them, where other stores did not.

I realize I can get all of these nuts, shelled and in a bag. I just really enjoyed cracking them and didnt think that had to stop.

Feb 19, 2012
Rocky Road in San Diego

Mix Nuts W/Shell in SD

It was, thank you. I had never heard of Bates, so I Googled it, and got fairly excited when it said Nut Farm. However, after having reviewed their site, it looks like more of a place to buy pre-packaged shelled nuts which is not really what I am after. If it is different please let me know. I suspect TJ's is also selling said shelled nuts? I've actually never been to any of their stores but since there seems to be one close to me in Hillcrest, I will check it out soon.

I guess I had never really thought of nuts having a season, or at least such a short season of just a few months, but it appears they do. I mean given their shell, one might think they would last a bit longer! I did find some online places but they were very expensive.

Feb 19, 2012
Rocky Road in San Diego

Mix Nuts W/Shell in SD

For a few months I was getting mixed nuts in the shell from Carnival Market in Kearny Mesa. They were walnuts, Brazil, filberts, almonds, etc. For some reason they haven't had them for the last month and now I'm craving. I tried Henry's, Vons, Ralphs, Balboa International Market and no one has them. Any ideas where I can get bulk mixed nuts with the shell on in SD, near Kearny Mesa? Thanks!!

Feb 18, 2012
Rocky Road in San Diego