dragonchowmein's Profile
Restaurants in Flagstaff
Heading for a weekend in Flagstaff AZ next month and it's been a while since I've eaten out up there. I heard Brandy's Restaurant & Bakery is good for breakfast. Any other recommendations for lunch and dinner?
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Brandy's Restaurant & Bakery
1500 E Cedar Ave, Flagstaff, AZ
Tucson breakfast
The Cup Cafe downtown at Hotel Congress is my favorite http://www.hotelcongress.com/
and I also like Ghinni's http://www.ghiniscafe.com/. The Blue Willow is also one of my faves for the Tofu Saute and gift shop ;)
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Blue Willow Restaurant
2616 N Campbell Ave, Tucson, AZ 85719
Summer uses for sage?
Stuff sage inside of trout , sprinkle w/ a little Old Bay, wrap trout in bacon and grill.
Brunch & Nails
Thanks so much for the excellent information...I'll check all thes places out !
Brunch & Nails
My sisters and I are going to be in DC in September for a girl's weekend to celebrate my sister's 50th and I wanted to treat them to Sunday brunch and pedicures afterward. I am looking at the downtown area ( Georgetown, Du Pont Circle, etc...) but really anything near the metro line is good. Any suggestions for a nice brunch that I don't have to take out a second mortgage for?
If you could only eat products from ONE animal for the rest of your life...
I used to live in Flagstaff AZ, Passadumkeg, and you are sooo right about this!
If you could only eat products from ONE animal for the rest of your life...
That was my second choice, because I love goat cheeses and ice cream, but goat burgers...no.
If you could only eat products from ONE animal for the rest of your life...
My first thought was to say pig, but then that would mean no cheese or ice cream! So if it had to be one animal I would have to say cow.
Pickled Beans
Thank you all for the good info and recipes!
I checked out dragon tongue beans and they are a mutipurpose bean, that is they can be used as a snap bean when young and a shelling bean when mature. The ones I have are mostly flat, a few have a few bulges where the bean pods are developing.
The lovely Oriental lady I bout them from said I could use them just like snap beans and she has never steered me wrong with any of her produce, so I'll do a little surgery on the bulges and carry on withthe pickling.
Pickled Beans
I bought these beautiful beans at the farmers market this morning and my first thought was that they would look beautiful canned, so I plan on pickling them. I've pickled lots of things but never beans. Any suggestions /recomendations?
PS: The flat yellow ones w/ purple markings are dragon's tongues. Love the name and the way they look.
Are there frozen veg that you do not like?
Okra , green peas and corn are the only frozen veggies I like and I only use them in soups and stews, except the corn whicj sometimes winds up cornbread or pancakes. Everything else tastes like plastic, especialy broccoli and carrots ;P
Should the "fish" in "fish and chips" be crispy?
The fish and the chips should both be crisp and hot !
'd say you got ripped off and I would avoid that restaurant in the future.
Kombu Ideas
I just bought a bag of Kombu sea vegetable to use in a bean recipe, but all I needed was a 3 inch piece. Now I have a whole bag of Kombu and I don't want it to end up in the garbage the next time I clean the pantry...any ideas on how to use it up?
Fresh Figs
one of my fave apps /desserts is fresh fig split open and filled with either marscapone or goat cheese, and the exposed cheese rolled in crushed pistachios.
Trash Bag Potatoes
Yep, that's the one. I was hoping for some kind of colorful rural legend behind the dish...:(
Trash Bag Potatoes
While doing some research online on BBQ I came across a reference to trash bag potatoes. When I Googled trash bag potatoes I came up with a whole lot of ways to grow potatoes in a trash bag, and one very uninspiring recipe for grilled potatoes. Can anybody give me some background on the origins of this recipe and any tips to preparing them?
Huli Huli Chicken Recipe
The skin was indeed crispy, but the meat was tender ...perfectcombo in my mind ;) Let me know how it turns out for you.
Favorite Vegetables
Grilled Ratatouli ( sp?) of eggplan, zukes, tomatoes, peppers, and onions tossed with fresh herbs and balsamic. vinagerette
Roasted cauliflower with tahini sauce
Roasted beets with roasted onion and garlic
Grilled asparagus
baby bok choy and leeks simmered in chicken stock and soy sauce
Jicama and fennel in salad
Mache and butter lettuce
english peas w/ butter and cardamom
What is the best sauce/condiment you've ever made?
I love fruit based ketchup and this one sounds awesome...thanks!
What is the best sauce/condiment you've ever made?
Onion Jam
4 tablespoons unsalted butter
2 ½ lbs sweet onions such as Vidalia, Walla Walla or Hawaiian, peeled, cut in half and sliced thin
1 tablespoon kosher salt
2 sprigs of rosemary
1 cup sugar
1/3 cup balsamic vinegar
2/3 cup red wine
½ pitted prunes, chopped
Melt the butter in a large soup pot. Add the onions and salt and toss the onions to coat them with butter. Place the rosemary sprigs on top of the onions. Put a lid on the pot reduce the heat to medium and cook for 30 minutes. This process will wilt the onions and release their juices.
Remove the rosemary sprigs. Add the sugar, vinegar, wine and prunes to the onions and stir. (Using tongs in place of a spoon works well for turning the onion in the liquid until the mixture has reduced to a more jam like state.) Place the rosemary sprigs on top of the mixture and cook for 30 minutes over medium heat. Remove the rosemary sprigs and discard. NOTE: You want to keep the rosemary sprigs whole. They are just here at the party for flavor. You do not want chewy rosemary leaves in your jam.
Continue to cook the mixture down for about another hour or until it reaches a very thick, jam like constancy, the onions are mushy and the prunes have all but melted away.
Reduce the heat if you need to in order to keep the mixture from burning or cooking too fast. Watch the mixture carefully this last hour and stir frequently. Ladle mixture into sterilized jars, cap and refrigerate. Keeps well in the fridge for many months.
YEILD: 2 cups
cowering in fear
actually, Doobie, I'm more of bleeding heart, left wingnut, liberal, but I see your point ;)
Huli Huli Chicken Recipe
I have a gas grill. If you are using charcoal adjust these instructions to fit you cooking method.
Huli Huli Chicken
Brine:
1 quart water
¼ cup pineapple juice CONCENTRATE
¾ cup soy sauce
1 tablespoon ginger juice or 1 tablespoon fresh grated ginger
1 chicken split in half
Combine the water, juice, soy sauce and ginger in a bowl or cup. Clean and half the chicken. Place chicken in a large baggie inside of a bowl or pot and pour in brine. Seal the baggie and let chicken marinate for 2-6 hours turning the baggie over every couple of hours. DO NOT marinate chicken any longer than 8 hours or it will be too salty.
Glaze:
¼ cup pineapple juice CONCENTRATE
¼ cup dark Karo syrup or honey
¼ cup soy sauce
¼ cup ketchup
¼ cup rice wine vinegar
¼ cup dark rum
1 teaspoon garlic powder
1 teaspoon Asian chili paste or hot sauce
1 teaspoon ginger juice or 1 teaspoon fresh grated ginger
Combine all ingredients in a sauce pan and boil, stirring often, over medium high heat until you have one cup of glaze. This should take about 10 –15 minutes.
Remove the chicken from the brine, drain and pat dry. Discard brine.
Turn gas grill to high. Put a couple of handfuls of mesquite chips in a foil packet, puncture packet several times with a fork and place it on the grill. As soon as the packet starts smoking turn the grill to medium ( 400 –450 degrees) and put the chicken on the grill skin side up. Cover and cook for 20 minutes.
Turn chicken over, cover and cook skin side down for 10-15 minutes or until a thermometer inserted in the thickest part of the thigh reads 170 degrees. .
Turn the heat down to medium- low and paint one side of the chicken with glaze, flip and grill for 3-5 minutes. Paint the other side, flip and grill for 3-5 minutes. Remove from grill and serve with left over glaze.
Thinking about trying canning at home?
I learned about canning from my grandmother as a child and every spring and summer I am like a salmon who has to swim back upstream...I have to get into the kitchen and make jams, pickles, sauces, etc....I think the Joy of Cooking canning section is a great place to start. Start simple and work your way up. I think pickles are a good easy place to start. Lots of easy recipes for those on line.
I don't know of any disadvantaged to canning, except that everyone has something that doesn't turn out right sometime. I remember a fig jam that exploded all over my pantry one year.
One of the best advantagesis always having a quick present to give to someone on the spur of the moment. That's why i always can some of what I make in little 4 ounce jars. they make great presents.
cowering in fear
I too wash my cast iron pots and pans with soap and water, as did my grandma who I inherited them from, and nobody has died yet.
I don't care if you eat Cheese Wiz out of a can on Wonderbread...if that makes you happy and works in your world embrace it and be proud. Life is too short to be ruled by the standards of others
