paizley's Profile

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Negroni

I love gin, I love Campari. The two go hand in hand even without the sweet vermouth. Try a few drops of orange extract.

Apr 09, 2014
paizley in Recipes

Do you marinate your steak?

I used to be very minimalist when it came to steak when I lived at sea level in Florida. That changed when I move to New Mexico and to an altitude of 6000 feet. I couldn't get my rare steaks to come out right. Before I used to do just a dry rub of my own but that wasn't working anymore. So now I marinate. Usually a citrus and vinegar, salt or soy, and seasonings, sometimes fresh garlic, onion. Now I can have a nicely seared RARE steak, tender and juicy and tasting like a steak. Works on the grill or in the iron skillet. I even had to learn to cook rice all over again because of altitude! Lol!

Mar 01, 2014
paizley in Home Cooking

Making Chinese Hot Mustard at Home

Japanese S&B mustard powder works great, too!

Jan 04, 2014
paizley in Features

surprising yield - shrimp peeled to unpeeled

I agree but he was referring to the region he was in.

Sep 19, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

And he blatantly admitted his company used STP to make the shrimp weigh more. He explained in detail and didn't even try to hide the fact. He said everyone else was doing it. His company owned several commercial shrimp boats in Florida. He was thinking profit.

Sep 19, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

I knew someone in the seafood biz and he called the treated shrimp "heavy shrimp".

Sep 19, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

*

Sep 18, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

Headline reads: Cats unite to shred the NSA!

Thousands of cats managed to physically breach NSA security during the night then deftly destroyed and shredded the mainframe in minutes, leaving the agency down and defenseless. The whereabouts of the fearless felines is unkown. The only clues found by federal investigators are fur and some shed claws. It seems at least one tomcat left his mark.

Sep 18, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

Glad we're all having fun...

Sep 17, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

Overnight FEDEX!! LOL!

Sep 17, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

LOL!!!!

Sep 17, 2013
paizley in Home Cooking

surprising yield - shrimp peeled to unpeeled

Who cares about yield...just eat them! Lol! I think whole shrimp tastes sooo much better. I just now picked the meat out of 11 heads (large shrimp) and got quite a decent amount of meat plus the fat is amazing. Cooked the heads and leftover shells down to make an amazing stock! The leftover fat still clinging to the heads imparts a lovely red color and flavor. Not "fishy" at all but warm and hearty and that's before the seasoning! Yield...who cares...none of my head-on shrimp goes to waste. BTW, send me your heads....

Sep 17, 2013
paizley in Home Cooking

Pork Hocks and Pickled pigs feet

Your recipe sounds amazing! Right now I've got some pigs feet in the pressure cooker with really hot hot sauce and black pepper, onion, garlic. They've already been cooked before in a vinegar salt mix with onion and pepper and bay leaf. This time around, the bones will just fall out and everything will be coated with a delicious HOT goodness. This will be served with even hotter sauces, like one I make with bird's eye chili and guajillo. My friends can barely eat it! LOL :) Beans and rice go well with it and icy cold beer!

Jun 07, 2013
paizley in Home Cooking

Frozen Tilapia tastes earthy

Mar 29, 2013
paizley in Home Cooking

Chinese hot mustard--where to find the real deal?

Wrap in a ziploc or it will absorb odor like baking soda..

Jan 18, 2013
paizley in General Topics

Chinese hot mustard--where to find the real deal?

Simply, chinese hot mustard is mustard powder and water. It's what you do with it after. It can be blended with soy sauce, hoisin sauce, fish sauce, etc.

Jan 18, 2013
paizley in General Topics

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

Would you eat something labeled sour green squid? Actually it's fermented (think lactofermentation) greens stir fried with squid and vegs that's quite tasty. Actually, where I live (Albuquerque) 3 restaurants considered the most authentic now have their "secret" menu in both English and Chinese. However the translations are literal with no explanation. One place has a fish head/eye soup available only when a certain Chinese chef is working. It is delicious! Their food on the "regular" menu is mundane. I will only order off the "special" menu.

Jan 18, 2013
paizley in General Topics

Frozen Tilapia tastes earthy

Just nasty fish. Why waste money on this vile, farmed fish when there are better alternatives? My cats won't even eat it. They won't eat farmed salmon either. Stay away from the farmed fish!

Sep 29, 2012
paizley in Home Cooking

Soaking Rice Noodles for Pad Thai

I make the broth and can it into 16 oz sizes so it's ready when you are for Pho!

Jun 15, 2012
paizley in Home Cooking

Chinese hot mustard--where to find the real deal?

That recipe is NOT Chinese hot mustard.

Feb 25, 2012
paizley in General Topics

Chinese hot mustard--where to find the real deal?

It's loses its flavor. It's best to make it as you need it.

Feb 25, 2012
paizley in General Topics

The Dark Side of Backyard Chickens

You forgot to mention that chickens can get poultry fleas that will also attach to pet cats and dogs.

Feb 25, 2012
paizley in Features

Sinus-Burning Chinese Hot Mustard

@thkozmo...My mother always used a single chopstick.

Feb 25, 2012
paizley in Features

Shiokara [Split from thread on California Board]

I use a lot of salt when I make mine and it definitely does not keep forever....usually less than a month. I know this because I forgot there was some in the fridge, found it, expected it to be edible but it had turned. What a waste!

Jan 07, 2012
paizley in Home Cooking

Spicy Condiments: Chili Oil is to Sichuan as...

My mother used to make that and nanami togarashi from scratch and she used the hottest red pepper flakes or powder that she could find. Don't forget the sansho which has its own distinct zing and bite. My mom was born and raised in Kobe, Japan. She always loved hot and spicy food. Even her Japanese curry had an extra Wow factor to it. No spice lightweights in mom's household.

Sep 24, 2010
paizley in General Topics

Shichimi Togarashi and Nanami Togarashi

Reply to Bunnie: Use as many red pepper flakes as you prefer. It's about individual taste. My mother just happened to like spicy food so everything we ate in our house was always a lot spicier than traditional Japanese.

Sep 03, 2010
paizley in Recipes

Shichimi Togarashi and Nanami Togarashi

I like to make it like my mother, Kazuko, did...she used a lot more red pepper flakes!

Nov 02, 2009
paizley in Recipes

Pasta cooked 'al dente', am I the only one who doesn't like it that way?

I don't like al dente either. I dated a northern Italian guy and he thought the American version of al dente was undercooked. There were some other things he didn't like that Americans claimed to be "Italian". I spent a little time in Italy and I don't remember eating tough pasta. A thing he and I agreed upon was how salad in the States comes with the dressing on the side. In Italy, traditionally, the salad is tossed up in an oil and vinegar mixture and served with the lettuce slightly wilted. Hence "Italian" salad dressing.

Oct 06, 2009
paizley in General Topics

How long to boil an octopus??

Boil in salted water. Start checking after an hour. You will know when it's tender because you can cut it with a fork! Best way to gauge is to eat a sample. I usually allow 2 hours for baby octopus. If you have some papain (papaya enzyme), it will speed the process. If cooked correctly, it will not be chewy at all. Afterwards, you can use it any recipe. I keep some boiled octopus in the freezer so I have some whenever I need it. My favorite is in salads.

Aug 13, 2009
paizley in Home Cooking

Grilled Pigs Feet

I simmer my pigs feet until tender in a vinegar, brine, and beer solution with lots of different seasonings such as garlic, chopped onion, crushed red pepper, habanero, black pepper, mustard seed, coriander seed, bay leaves, and whatever tastes good to me that day. You can always add more flavorings if needed as you cook. I put oiled foil on the grill, crank up the heat and put the drained (save the stock for ASPIC!), still warm pigs feet on the grill. Once they sizzle nicely, I reduce the heat so they are cooking but not burning. Serve with salad, roasted corn, potatoes...what ever tickle your fancy! The pot liquor will up nicely for another dish. I strain the liquid to remove the spices and any other solids and refrigerate. When I'm ready, I reheat the now gelatinized stock and make different aspics. Let your imagination be your guide!

Apr 29, 2009
paizley in Home Cooking