Passadumkeg's Profile

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Pancakes - What's Your Favorite Type??

Yes in late May to early August.

Feb 07, 2014
Passadumkeg in General Topics

Pancakes - What's Your Favorite Type??

Yes. I harvest them too.

Feb 07, 2014
Passadumkeg in General Topics

Pancakes - What's Your Favorite Type??

Corn meal w/ pine nuts and diced green chile and agave syrup.

Feb 06, 2014
Passadumkeg in General Topics

Mykonos Cafe and Taverna [Albuquerque]

Damn, I was just going to go there for the first time this weekend. Thanks for the tip. I'll stick w/ Jasmini's.

Feb 06, 2014
Passadumkeg in Southwest

My, how could that taste so awful?

My wife went to boarding school in N. Mass. They had a farm. They'd have prime rib and Yorkshire pudding! The school costs 52 K now.

Feb 06, 2014
Passadumkeg in General Topics
1

Maine diners/dives

Cleonice has moved into the old Masonic Lodge, Internet cafe w/ super reasonably priced food w/ local ingrediants; from "gourmet" pizza to 'catch of the day" local fish.On the top of Main Street.

Don't miss Conte's in Rockland.

Feb 06, 2014
Passadumkeg in Northern New England

Walmart has absolutely no shame

Walmart Watch is a great web site devoted to just how creepy Wallyworld really is.
I'd rather have a root canal than shop at Walmart. My taxes go to pay Walmart employees' food stamps and medical care!

Nov 20, 2013
Passadumkeg in Food Media & News
4

Cabbage recipes?

I used cabbage in my borscht, and in a Russian cabbage soup called Schi. I love curried cabbage or over pasta in a cream sauce. I also mix it w/ store bouget kraut, add onion, carrots and carraway seeds and bake it w/ a racjk of spare ribs in the center of the kraut. Stuffed rolled cabbage or Holupsi (golumpkies). Cut out the cabbager core stuff w/ spicy Greek ground lamb and steam it in 1/2" water or bake it, on a rack inside a cassarol and bake it.

Nov 20, 2013
Passadumkeg in Home Cooking
1

Can a whole chicken be prepared in a 6L pressure cooker?

Here is a different method to make Pollo a la Broasted. I learned how to cook it this way in Bolivia.

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How to Make Broasted ChickenBroasters are frying equipments for chicken or other meats. Broasting chicken involves frying of chicken under pressure using a special marinating process. This specific marinate is available only in restaurants or hotels, so it’s not easy to make at home.

In this process, the taste of the chicken is similar to fried chicken, less greasy, but moister. Boasted chicken appears nutty and crispy, with a golden-brown coating, but very pulpy and tender deep down to the inside of the bone. It’s very appealing to look at and instantly tempting.

Ingredients:
•Fryer chicken: 1
•Water: 4 cups
•Salt: ¼ cup
•Meat Magic Cajun Seasoning: 1 tbsp.
•Baking powder: 2 tsp.
•Salt and fresh ground black pepper to taste
•Canola oil for frying: 1-2 cups
•Cornstarch: ½ cup
•Seasoned Fry Mix: 1 cup
Instructions:
1.Clean the chicken pieces thoroughly and cut them into bite-size pieces.
2.Pour water in a large bowl, add salt. Place the chicken in the salted water. Soak the meat for about an hour. Do not drain the chicken.
3.Pour canola oil in a pressure cooker and fill it up to 2 inches high. Now turn the stove on and heat the oil uncovered, in the pressure-cooker, until it touches 375 degrees F.
4.Add baking powder, Cajun seasoning, fry-mix, cornstarch, pepper and salt together. Whisk and add sufficient water until it becomes a thin and smooth batter.
5.Take the chicken one at a time, and dip them into the prepared batter. Coat the pieces evenly with it. For this, you can use a tongs. It will make the task easier and less messy.
6.Fry the coated pieces into the pressure cooker. Deep-fry them in the hot canola oil in the pressure cooker for 2-3 minutes.
7.The next step is to put the lid onto the pressure cooker. Cover it tightly and cook the content for 10-12 minutes.
8.Once it’s done, pull up on the pressure valve, letting the vapor escape completely. Now loosen and remove the lid.
9.Drain the chicken pieces out of the oil carefully onto a paper towel, soaking excess grease.
10.Allow the pieces to cool for some time before serving.
11.Serve the dish with your favorite garnishing.
Tips:

•Adding baking powder, flour or cornstarch to the seasoning gives the fried pieces a crispy and crunchy taste and texture.
•Quantity of water may vary, depending upon the requirement.
•If you prefer less oil, you can use other reduced-fat cooking medium as well.

Nov 20, 2013
Passadumkeg in Home Cooking

Nana's Cafe, aka Uranium Cafe, Grants NM, the best red chile I know in NM.

It is now closed.

Nov 20, 2013
Passadumkeg in Southwest

the last sandwich in the world!

A full bellied clam roll.

Nov 20, 2013
Passadumkeg in General Topics

Tamales for breakfast. .

A hot tamale w/ a frijole. I get both Acoma and Mexican style tamales from my students. Both are pork and red chile. Little pieces of folk art; double tied. A tamale and a cuppa Joe makes for a good start on the day.

Nov 20, 2013
Passadumkeg in General Topics
1

My great food addiction...

New Mexican chiles. I have/had 90lbs. of green chile in the freezer and 3 50lb. onion sack of dried red chile. A 50lb sack of dried pinto beans round out the diet.
ps There are just 2 of us.

Nov 20, 2013
Passadumkeg in General Topics

Where Do You Worship? (I'm Talkin' Food Here)

My kitchen. I do all the cooking. I blast Handel, Mozart, Beethoven or Bach. Pour a glass of communion wine and cook in solitude, in my own food world.

Nov 20, 2013
Passadumkeg in General Topics
1

Classic old dishes I remember

New England clam or fish chowder, fish cakes and beans for breakfast and the hard to find salt fish on mashed potatos W/ pork scraps and diced raw onion.

Nov 20, 2013
Passadumkeg in General Topics
1

Best foods for colds

Hearty borscht w/ lots of garlic and good corn rye bread!

Nov 20, 2013
Passadumkeg in General Topics

Best foods for colds

Did it mention chaiga?

Nov 20, 2013
Passadumkeg in General Topics

Classic old dishes I remember

Mom's stuffed veal breast, fried chicken and potato pancakes.

Nov 14, 2013
Passadumkeg in General Topics
1

Classic old dishes I remember

In Europe, served w/ the pinky shaped roe.

Nov 14, 2013
Passadumkeg in General Topics

Favorite Drunk Munchies

No thanks, New Jersey is a great place to be ........from.

Nov 14, 2013
Passadumkeg in General Topics
1

Where Do You Worship? (I'm Talkin' Food Here)

Come on up, June & July in Maine, the rest of the year in NM. I often take off by my backpack and dissappear into the wilderness around Mt. Taylor. I usually just take caned beans, spuds and coffee. And scrounge a bit. The beauty of solitude and the NM night shy are sustance itself.
Possibly the best meal I cooked solo backpacking was trout stuffed w. blue berries and chanterlles and roasted cattail root as a starch.
Life is short, carpe diem.

Nov 14, 2013
Passadumkeg in General Topics
2

Where Do You Worship? (I'm Talkin' Food Here)

Nature is my church. I am a registered Maine Guide. I take guests on 3-5 day sea kayak trips along the Maine Island trail and ocasional canoe trips as well. I try to catch fish, trailing a line while paddleing. Once camped, I need to cook for 9 in very primitive circumstances. I feature Maine made products (including Maine wines) and augment the meals /w freshly caught fish grilled on a fire,dug clams, picked mussels, fiddleheaad ferns, ramps, and beach peas.Sitting down (onthe ground) to share a heavenly repast is nearly trancendental for me. then I wash the dishes in the ocean and build a camfire on the beach. then commune with my gueats under a cathedral of stars. Great topic.

Nov 14, 2013
Passadumkeg in General Topics
3

Kitchen staples you have now....that you didn't grow up with

Red and green New Mexico chiles, corn and flour tortillas. They are now my mainstay!

Nov 14, 2013
Passadumkeg in General Topics

Favorite Drunk Munchies

Sayreville, here. A gyro, a bowl of menudo, French fried onion rings, sardines on toast, a sausage sandwich or a Taylor Pork Roll sandwhich on a Kaiser roll w/ a fried egg and ketchup. Jersey soul food. In Maine, fried clams w/ onion rings.
And chili dogs w/ raw onion and mustard.

Nov 13, 2013
Passadumkeg in General Topics

I need help identifying a red pepper!

Mild New Mexican chiles would work.

Nov 13, 2013
Passadumkeg in General Topics

Favorite Thanksgiving Side Dish?

In New Mexico, posole is a Christmas tradition, but I can make it Christmas style. :O)

Nov 13, 2013
Passadumkeg in General Topics

What's your "perfect" sandwich ?

I have (had) 90 lbs of fresh, frozen chiles in the freezer. Having green chile enchiladas w/ fresh elk meat this week.

Nov 12, 2013
Passadumkeg in General Topics

Albuquerque New Mex Mex + Rail Yards Dive

El Patio might have the best sopaippilas in town They serve beer.

Nov 12, 2013
Passadumkeg in Southwest

Favorite Thanksgiving Side Dish?

New Mexico red chile used as a gravy.

Nov 12, 2013
Passadumkeg in General Topics
1

What DON'T you like in a sandwich?

A chip buttee in the UK; much rather have a chapati!

Nov 12, 2013
Passadumkeg in General Topics