paizley's Profile

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Dragon Fruit ....How sweet ?

Funny, in Wikipedia the flavor is described: 'The mild taste of pitaya flesh is often remarked upon, as it stands in stark contrast to the vibrant exterior. The taste has been described as being "very bland... like a melon or kiwifruit," with a "mild sweetness."' Pitaya is another name for dragon fruit.

Mine was very, very bland so I squeezed on lime juice, some sprinkles of stevia and let the favors marry for a few minutes. What a difference! I could then actually taste some kiwi-like and melony flavors. Almost like horned melon actually. It was tasty then. The acidity of the lime and the sweetness of the stevia enhanced the natural flavors big time. I guess one might call the natural flavors of dragon fruit a bit "shy." They just need some encouragement. Lol.

Nov 16, 2014
paizley in General Topics

Negroni

Also, a very thin slice of orange cut crosswise with peel, especially blood orange if available, added to the drink will provide a nice orange flavor. But one could also add a drop of orange bitters. Be creative!!! I agree with robweeve about twisting the peel to release orange oil.

Oct 13, 2014
paizley in Recipes

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

Yum. I have eaten 17 of those items. I want more!!! Ok, so I am half Japanese, 1/4 Chinese. Luckily, I can find all kinds of "bizarre" ingredients in my city so I can experiment!!! Bring it on!!!! Don't forget sea urchin, sea cucumber, silkworm pupae and other bugs, goat, pig's head, whole roasted baby pig, chicken and duck feet, animal hearts, brains, salted eggs, fermented black soy beans....this list could go on and on and I could eat on and on... Hard to find in restaurants unless you know the cook. I had fish head soup with eyeballs at this one place (yes, the secret Chinese menu). Totally freaked my friend out! Hilarious, especially when I tried to put an eyeball on her plate!! Alright, so I'm mean... Now I want to head to my local Asian market and find some weird food. Btw, I have silkworm pupae in my freezer!

Oct 13, 2014
paizley in General Topics

Bat nuts roasting on an open fire (aka devil pod, bull's head, bull nut, buffalo nut, water caltrop, trapa natans, Ling Jiao)

What part of the US are you in?+

Sep 21, 2014
paizley in General Topics

Bat nuts roasting on an open fire (aka devil pod, bull's head, bull nut, buffalo nut, water caltrop, trapa natans, Ling Jiao)

It's difficult to describe the taste of these devil pods. It's unique. Definitely has a sweetness but I find it difficult to compare with anything else. Starchy, crumbly. Some of the ones I boiled absorbed water. I like those the best because the salt gets into the meat and they are easier to open. It has a bit of an almond flavor, like amaretto without all the sugar. Ok, I've been chewing on these nuts while posting. I have decided bitter almond is the flavor. Cats hate bitter almond so I presented a piece to my cat and she gagged. Now I'm wondering if these have ever been tested for hydrogen cyanide. I'm sure you'd have to eat a truckload to be concerned. As a defense mechanism, millipedes exude a foul odor that smells like bitter almond. One of the chemicals that can be found in that is hydrogen cyanide. Cats are repulsed by millipedes.

From:http://www.dhs.wisconsin.gov/eh/chemf...

"Air: No standards exist for the amount of cyanide allowed in the air of homes. We use a formula to convert workplace limits to suggested home limits. Based on the formula, we recommend cyanide levels be no higher than 90 ppb. Most people can’t smell cyanide until levels reach 600 ppb. Cyanide compounds smell like bitter almonds to some people, while others cannot smell them at all. If you can smell the chemical, the level is too high to be safe."
From:http://autoimmunethyroid.wordpress.co...

"Bitter Almonds

Cyanide is another interesting chemical that some of us can or cannot smell and taste. It is bitter in flavour and has an almond-like odour. About forty percent of the population can’t smell cyanide at all because they lack the gene to do so. Certain bacteria, fungi, and algae produce cyanide compounds that serve as a defence against being eaten by animals. Cassava, many fruit pits, apricot kernels, and bitter almonds all contain a cyanide compound known as laetrile or amygdalin that has anti-cancer properties. Whilst in this respect a small amount of cyanide can be beneficial, too much can clearly kill, so being able to smell and taste the distinctive “marzipan” bitter almond flavour of cyanide gives one a very useful evolutionary advantage when choosing one’s next meal. I can smell and taste cyanide compounds, but not as well as J. who protests vociferously if I mix apricot kernels in with the rest of our snack box of nuts. Whilst I can tolerate the mild bitterness (and occasional vile-tasting cyanide-bomb) of the apricot kernels and almonds, J. tastes a cyanide-bomb every time."

I've always been able to smell millipedes. Flea products for cats contain something similar to prevent them from licking off the treatment. I could always smell that.

The last batch of pods I bought, I didn't smell bitter almond. I noticed right away the smell of bitter almond in this new batch while they were still raw. Perhaps these were harvested from waters containing cyanide? I'm considering contacting my local health dept.

Anyway, I've learned a lot today.

Has anyone else detected the bitter almond smell before?

Sep 21, 2014
paizley in General Topics

Bat nuts roasting on an open fire (aka devil pod, bull's head, bull nut, buffalo nut, water caltrop, trapa natans, Ling Jiao)

I just found this thread yesterday! I have some devil pods boiling on the stove right now. They have a funny odor so the star anise is a good idea while cooking to mask that smell.

Sep 21, 2014
paizley in General Topics

Boars Head Prosciutto Question

I agree. Can't find it on Boars Head website. It is definitely the poorest excuse for Prosciutto I've ever tasted. It should not be labeled as "Prosciutto." Junk, gross, extremely salty, nasty, vile, an abomination, disgusting...the list of adjectives could go on and on. Plan on contacting the company tomorrow. Hope they'll send me a coupon so I can try something else.

Sep 07, 2014
paizley in General Topics

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

I remember those places. Thanks!!

Jun 25, 2014
paizley in General Topics

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

I think I remember. There were other places too. Ocean and close to Donald Ross? I live in Albuquerque now. Really miss the beach!

Jun 25, 2014
paizley in General Topics

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

Where was that place? I used to live in that area and am trying to think if I knew about it. "pave paradise and you put up a parking lot..."

Jun 24, 2014
paizley in General Topics

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

Other than being fed GMO corn/soy, antibiotics, etc., they are fed testosterone to become ALL male!

Read the unhealthy aspects of tilapia:

http://www.organicauthority.com/blog/...

http://www.draxe.com/eating-tilapia-i...

http://www.draxe.com/eating-tilapia-i...

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