SocksManly's Profile
ISO: Discontinued Henckel 11" Deep Saute Pan - Non Stick Coated Cast Iron in GTA
...still looking... :)
Braising awesome veal foreshanks in a thin pot on vacation, not a thick dutch oven, advice?
damn I wish I thought of that!! Two of those disposable turkey jobs would have done me good :/ Thanks for the link
Braising awesome veal foreshanks in a thin pot on vacation, not a thick dutch oven, advice?
Yeah, the one I have is old and light blue, but not speckled, and is enamelled something or other. I have two smaller, heavier and thicker enamelled pots I can use too, but they have plastic handles. I'm not in Mexico City right now, in a smaller town, so less choice. I just raided the two houses they have here and picked the best of what they had.
Cooking inside an oven is pretty rare here, and of all the ovens I've seen here they just use them for storage of flat items, usually serving platters and pot lids. If they do use the oven it's for heating up pre-cooked frozen stuff like chicken nuggets etc. At least in the houses I've been in.
I did find out that cast iron is called "hierro fundido" here, but asking for that has just got me puzzled looks so far. They'll have it at the nicer places in Mexico City, and in speciality stores. It's like everything has its own store there, and there's whole areas with lots of the same kind of store. Like the "lighting" district, etc.
Braising awesome veal foreshanks in a thin pot on vacation, not a thick dutch oven, advice?
I wish you were right Hank! We tried Sams Club and Walmart today here in Mexico, and walmart only had super thin cheap aluminum crap, and other cheap crap with plastic handles. One time here I tried to buy a meat thermometer, and tried many stores, with no luck. I went home to a Walmart (or Canadian Tire? can't remember) and they practically had a wall of the things, maybe 20 or 30 different choices. Here they were like what's a meat thermometer, and why would anyone ever want one of those? A.... A.... a what?
Braising awesome veal foreshanks in a thin pot on vacation, not a thick dutch oven, advice?
Aren't they though? :) You can always buy them here in the Mercado San Juan in Mexico City. You'll cry when I tell you how much too.. Works out to about $2.20 each in US dollars. I'm making Molly Stevens recipe here: http://www.cookstr.com/recipes/osso-buco-alla-milanese
I've made it at home before with shanks like in the link above. Should work even better I think with these, with more bone marrow to melt into the sauce.
Braising awesome veal foreshanks in a thin pot on vacation, not a thick dutch oven, advice?
I'm on vacation and want to braise some beautiful veal shanks I have. The only pot I have here with no plastic handles is like an enamelled aluminum I'm guessing, and not very thick at all. It's not terribly thin, but it's no dutch oven.
So I guess I just have to check often that I'm at a bare simmer, and turn more often? I got some help on this in another thread, but I was assuming I'd be cooking on the stove top due to no suitable oven vessel. Now that I've found something I can put in the oven, I'm thinking I'm better off doing that.
I could buy a thicker pot at Sam`s Club here, but it`s still aluminum, it`s a tomato based sauce, and it`s $50 for one meal.
Also I have way too much meat to `braise` I think as my meat to pot to liquid ratio is going to be off. I can break it up into 3 pots... Am I better off doing that than crowding one pot and submerging a lot of the meat? I'd have to go stove top, but maybe it's better that way.
I have ten of these to cook: http://a2.img.mobypicture.com/d63972d52b4059bc17416708e16b7b03_full.jpg
Rosetta for 6 for ~3000 pesos? Or am I dreaming? Is La Tecla still in business? D.F.
Went to Rosetta to buy some sourdough bread, it was awesome. Less sour than traditional, but really great.
Want to take my family there for dinner, we'd be 6 people, curious how much that's going to set me back. Would $3000 pesos do it, or more like 4-5?
Also a few years ago we went to La Tecla and I really enjoyed my meal there, and the prices were ridiculously low. It was pumped up on here back then, but haven't heard anything about it since. Anyone know if it's still open and good?
All About Braising: Beef and Veal Recipe Reviews
Yes good point. They do have some pyrex but nothing close to large enough. Probably much like in Guatamala, it's very uncommon here to cook things inside an oven. In fact in their main house all of their ovens are just used as storage, rammed to the brim with flat stuff. I'm going to a Sams Club tomorrow so hopefully I can score something there, otherwise I'll have to try to find something else, and I'm sure all I'll find is a flimsy stock pot. I did find out cast iron is called "hierro fondida" here, so at least I can ask right.
10 of those shanks like in the picture... $22. I'd be lucky to get 3 of those at home for that price.
All About Braising: Beef and Veal Recipe Reviews
Thanks! I'll see what kind of pot I can buy when I get to the other house. I bought 10 of those shanks at the market today... Guess how much? :)
Won't have fennel, but whatever.. Did find marjoram. I'll do my best to keep it at a stock pot style simmer, and see if I can find something suitable for the oven but I doubt it.
All About Braising: Beef and Veal Recipe Reviews
Considering making the Veal Shanks with Gremolata recipe tomorrow here in Mexico City. I've made it before at home in Canada. My issues are:
I won't have a dutch oven, or anything else suitable of cooking this in the oven. I'd have to cook it on the stovetop, likely in a thin aluminium stock pot on a gas stove, with a diffuser of sorts. Possible? Conceivable?
Also my veal shanks won't be flat... They'd look like this: http://a2.img.mobypicture.com/d63972d52b4059bc17416708e16b7b03_full.jpg
Worth attempting or am I asking for trouble?
What's "in season" in Mexico during the month of May?
I'm in Mexico right now for a few weeks back and forth between Cuautla and DF, and though I've been here many times, I don't think I've ever been here in May. So I'm wondering, what's in season right now? Anything I should know about?
I think I read there's a lady who sells mushrooms in Mercado San Juan, though I've read anything from May to August for those. I think she mostly sells Morels.
I tried my first fresh Guanabana yesterday... I was smart enough to ask whether to eat the seeds, but not smart enough to ask whether to eat the skin, which I ate... it tasted something like an old cheese, at which point I kind of knew I made a wrong turn. I think I'm paying for it a bit today. :)
Also tried my first Mamey which was incredible as well. My wife says it's her favourite fruit (she's from here).
Bought some yellow mangos that were particularly delicious too.
I like to cook, so if you can think of anything that's good in late spring early summer, lemme know! Thanks
What are your favourite taco fillings?
And to think you haven't even had Al Pastor yet. ;) My month long trip to Mexico City begins friday, I'll have some for you! Living in Toronto here, I do envy your Mexican options in Chicago though, that's for sure.
Cinco de Mayo 2012 - Want to cook from your Mexican books with me?
Wow I need some more mexican cookbooks! I only have one it seems, called The Mexican Mama's KItchen by Sofia Larrinua-Craxton
Oh, Two.. I have one of those massive coffee table books just called Mexico - The Beautiful Cookbook.. It has some really nice recipes in it actually.
My wife is from Mexico City, you might look into making "Mole de Olla" (not a mole like you think at all, it's a thin soup with beef, green beans, potatoes and half cobs of corn) also Birria (lamb soup, but you sort of serve the consomme separately sometimes, and then fish out some of the meat and make tacos with it (straight out of the pot, or "a la plancha" where you fry the meat on a griddle with the tortilla on top)
Those are two of the standout dishes I always look forward to when visiting Mexico.
How Do You Make Popcorn?
Why do you need oil if you cook it on a stovetop? I've made it without any oil at all and it seems to turn out the same? Just a big cast iron skillet with a lid, put it on medium low, add popcorn, pop.
What's the best thing you personally can make with white sliced sandwich bread?
I raise. Toast with melted peanut butter.
What's the best thing you personally can make with white sliced sandwich bread?
Recipe or it doesn't exist! :)
What's the best thing you personally can make with white sliced sandwich bread?
What do you make with it, and how do you do it?
Parboiled Rice [moved from Home Cooking]
My wife is Mexican, we live in Canada. I like Chinese style rice a lot, and mostly buy Jasmine rice (rose brand). Turns out the 20lb bag came from the airport since my wife works there, and someone tried to bring it on the plane not realizing the weight limit, and so she got to bring it home.
I'm not sure what brand the parboiled rice is without going for a dig.
Parboiled Rice [moved from Home Cooking]
To me, this isn't really rice.. I've told wifey 69420670 times, and here we have a brand new 20lb bag of parboiled rice.
I think she likes it because it doesn't stick together. I think I hate it because it doesn't stick together.
What's the deal with this rice? Is there some way to prepare it to convert me to converted rice?
It always seems dry, more chewy, and not soft and moist and whatnot. I just feel like it's an inferior product. Am I wrong?
Things you thought you didn't need but were wrong about, and things you thought you needed but really didn't
If you don't use all sides - it's because you're keeping one side sharp. ;)
Things you thought you didn't need but were wrong about, and things you thought you needed but really didn't
I've seen Cat Cora say she never chops garlic anymore, always presses. If it's good enough for her, it's good enough for me.
lol I even broke a garlic press once by getting greedy and trying to press ginger... yeah... Now I microplane my ginger.
What should a home cook buy at a restaurant supply store?
One restaurant grade thing I'm very happy to have is clear, square food-grade plastic containers instead of the stuff you'd get at walmart. I only have sort of large ones, but I find them really great because they fit into the fridge well being square, you can see what's inside them, they have labels on the sides for how much is in them, etc. Any kind of leftovers go into those, including stocks, soups, etc.
Things you thought you didn't need but were wrong about, and things you thought you needed but really didn't
Thought I didn't need but was wrong:
Rice cooker
Electric kettle
Deep fryer
Stand mixer
Ice cream maker
Wok
Things I thought I needed but didn't:
Tagine
Mezzaluna
Panini Grill
Slap chop (just kidding!!)
Oh one more..
Things I've been on the fence about for a really long time:
Quality bread knife
Quality paring knife
Quality roasting pan
Deep freezer (mine broke)
A cookie sheet that I only use for cookies
Chicken dishes with yogurt that are like a curry, but aren't Indian? Anything like that around?
Got to thinking of this the other day, meant to ask. I like how lots of indian dishes use yogurt as the base for their sauces... Do other cuisines have a take on this without indian spices perhaps?
Superbowl 46
I'm making Korean Spicy Chicken Wings - http://www.chow.com/recipes/11492-korean-spicy-chicken-wings
and Nachos - insert recipe here? Anyone?
Probably also going to make some kind of indian curry just to use up some yogurt and chicken
Superbowl 46
Can you share your recipe for Chicken Fajita Casserole? Sounds up my alley.
Crispier General Tso's Chicken - How?
Thanks everyone, I'll try again tonight. I just used up all my thighs and legs, so I'll have to use the one breast I think I have left. Shame!
I found a recipe in a book I had: Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo which I'll paraphrase here. The process of making a sauce, coating the chicken, deep frying, and finally pan frying scallions and chilies, adding the chicken and then the sauce remains the same, so I'll just post the ingredients.
2 whole chicken legs, meat cut into cubes
1 whole egg, beaten
1/4 tsp salt
White pepper
2 Tbs corn starch
Mix together all the above with the chicken
Sauce:
1 1/2 Tbs double dark soy
1 1/2 Tbs hoisin sauce
2 tsp white rice vinegar
2 tsp shaoxing wine
1/2 tsp chili oil
1 1/2 tsp minced garlic
1 Tbs minced ginger
2 tsp sugar
Frying:
3 1/2 cups peanut oil
3 Tbs cornstarch
8 small dried red thai chilies
4-5 scallions, white parts only, 1/2 inch pieces
What do you do with canned salmon? Not salmon patties.
Add mayonnaise, salt, pepper - SANDWICH!
