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Serious Heat: What's Your Secret Chili Ingredient?
I have a fairly straight forward chili recipe to which I add a splash of liquid smoke, Worcestershire sauce, some cocoa powder and I thicken it with a slurry of cool liquid and masa horina. The latter probably does the most to identify the flavor of my chili creation.
I'm not above spooning it over a bag of Fritos and garnishing with diced onions, shredded cheddar and a dollop of sour cream.
Serious Chocolate: Homemade Chocolate Syrup and Milk
Being the minimalist that I am, I'm tempted to try this. The recipe, however, fails to tell what to do with the vanilla and when; although the answer is fairly obvious. What I don't get is the fact that it tells us it is good for one serving. I have my doubts about that and really wonder how to best store the syrup and how long should I expect it to stay viable. Will it need to be reheated or treated in some other way to use later?
Win a Free Organic D'Artagnan Turkey
The smilin' tator won me over. I just might try the "Sweet Potato Salad with Chili-Lime Dressing" Posted by Carolyn Cope, November 17, 2009
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Recent Comments | Response to Comments
Cook the Book: 'Simple Fresh Southern'
Aside from mom's cornbread and sausage stuffing drenched with giblet gravy, I'm going to cast my vote with succotash made with buttered corn, lima beans and tomatoes.
Serious Heat: What's Your Secret Chili Ingredient?
I have a fairly straight forward chili recipe to which I add a splash of liquid smoke, Worcestershire sauce, some cocoa powder and I thicken it with a slurry of cool liquid and masa horina. The latter probably does the most to identify the flavor of my chili creation.
I'm not above spooning it over a bag of Fritos and garnishing with diced onions, shredded cheddar and a dollop of sour cream.
Serious Chocolate: Homemade Chocolate Syrup and Milk
Being the minimalist that I am, I'm tempted to try this. The recipe, however, fails to tell what to do with the vanilla and when; although the answer is fairly obvious. What I don't get is the fact that it tells us it is good for one serving. I have my doubts about that and really wonder how to best store the syrup and how long should I expect it to stay viable. Will it need to be reheated or treated in some other way to use later?
Win a Free Organic D'Artagnan Turkey
The smilin' tator won me over. I just might try the "Sweet Potato Salad with Chili-Lime Dressing" Posted by Carolyn Cope, November 17, 2009
Favorite Pizza Condiment??
Crushed red pepper or cayenne, sometimes Parmesan and on occasion sliced, fresh tomatoes.
Eating a Fried Fish that's Still Alive
I've slaughtered my share of meat animals and hundreds of fish but this is simply wrong! I've eaten in many establishments where you chose a fresh fish from a tank and it is prepared for you on the spot but it wasn't delivered still "gasping". I can't think of one justification for this barbarian act.
recipes using buttermilk
As I've written before, I had a university professor who regularly poured a glass of buttermilk into a bowl a piece of cherry pie. It's surprisingly good and refreshing and may work with other fruit pies as well. For what it's worth...
Favorite SE recipe?
I've been on a life-long quest for the very best fried chicken and I believe that it is found in "Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken". You can find it here...
Where Does Your Thanksgiving Loyalty Lie?
On the "day of", I'm going for the sides; particularly the cornbread dressing and giblet gravy. I'll sample the rest of the meal but I'd feel cheated if I didn't get that dressing; aplenty... That said, I'll fight to the death for the roasted tail and have to admit that since we cook the dressing "inside" and the gravy has to be laden with minced giblets, Thanksgiving wouldn't be the same without the turkey. I'll wait until game time the next day to devour those cold turkey sandwiches rich with mayonnaise and always on white bread.
This Weekend in 'New York Times' Food News
Regarding the alcohol and caffeine controversy, it reminded me that my mother used to refuse to give coffee to someone who was obviously inebriated. She said, "There is nothing worse than a wide-awake drunk!" Maybe she understood something about their ability (or not) to make sound judgments...
Win a Free Organic D'Artagnan Turkey
I'm intrigued by Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche but it is going to have to wait until after all the turkey is consumed and thoroughly digested...
Where have 'comments we have know and love" gone?
@JerzeeTomato, would you have the time and inclination to start a weekly thread, on a specific day of the week, where we could each repost or cite a comment that was particularly and personally fun or instructive? I'm sure I'd participate as often as I could and think I'd profit from learning what tickles our beloved SE family members. And SE staffers, would you stand by and allow us this activity?
Win a Free Organic D'Artagnan Turkey
I'd be willing to give these (Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt from 'Bon Appétit') a go when I make one of many "day after" turkey sandwiches.
Win a Free Organic D'Artagnan Turkey
I'm going with Mark Bittman's Raw Beet Salad with Cabbage and Orange. It sounds refreshing, unique and might just add the right visual contrast on the table to overcome all of the gravy soaked browns (turkey, dressing, spuds...). I'm a bit concerned, though, about the laundry task ahead for all of the spotted napkins, tablecloths and shirt fronts. ;~)
Cook the Book: 'How to Roast a Lamb'
I will carry with me to my dying day the splendor of eating from a spit roasted lamb that dressed a restaurant's window on the outskirts of Athens. You ordered by the kilo and were served as much crusty bread and red wine as you needed as you wiled away and evening wiping juices from your chin and enjoyed a friend's company. I'll never be able to duplicate that meal at home but I regularly recreate a lamb stew that I first enjoyed at a small Basque hotel/restaurant in the bowels of San Francisco; similar crusty bread and same bottomless bottle of read wine... divine!
Dry vs. Liquid Measures
Since I've converted to cooking by weight, I get much more consistent results, particularly in baking.
I'm with @peekpoke. Get yourself a scale. I'd recommend a digital one that can be read in either grams or ounces and has the capacity to be set to zero after you've set an empty container on top (tare weight). You'll never look back...
My favorite part of the Thanksgiving meal...
Thanksgiving is my favorite day of the year! Being together with family and friends is the capstone. On the menu we always have the turkey with cornbread stuffing, mashed potatoes, giblet gravy, cranberry sauce, green bean casserole and apple and pecan pies. Since I do most of the cooking, no one beats me to the tail of the bird and if I get that with a good helping of stuffing and giblet gravy, everyone else can split up the remainders.
I'm a sucker for the sandwiches the next day. They've got to be on white bread with mayo, S&P, and some lettuce. I can't remember ever entering the weekend without the carcass being transformed into a turkey noodle soup that lasts until Sunday night. With that kinda bliss, you gotta be thankful.
More to liver then just onions?
My epiphany came when I heard about marinating the liver in milk. It really does remove the signature "bitter" taste. Whatever the recipe, I always soak in milk for a few hours. Thin slices seem to work best for me too. They cook fast and it's easier to avoid overcooking. It is far better to under cook than to over do it.
Although there are numerous recipes I love, my favorites include simple grilling on a charcoal grill or batter dipped and fried. I've also got a favorite method of braising chunks of liver in a Mexican themed sauce and serving that with tortillas and a side of seasoned rice.
Cook the Book: 'New Classic Family Dinners'
The ladies in our family serve up a pretty mean lasagna. Couple that with a fresh green salad and some garlic bread and you've got everyone's legs under the table. Family chatter, a cup of coffee and a scoop of spumoni ice cream makes sure no one leaves the table dissatisfied.
Even the dishwashers are happy 'cus we've already licked the dishes clean!
Dinner Tonight: Chairman Mao's Red-Braised Pork
This is going into my "to do" list of recipes..!
I appreciate the rustic, simple and economical aspects of pork belly but I think I'm going to start off with a slightly leaner cut of pork unless someone points out considerations about the fatty belly that I'm missing. It seems like that 3-4 minute boil isn't going to do enough to counteract the downsides involved with so much fat... IMHO
Eating quirks
when eating a frosted cupcake, I split it horizontally, flip the top and make a "frosting sandwich" out of it.
What are you asking Santa (or whomever) to bring you?
@cybercita,
If I were Santa, I'd find your request the most fitting of all and do what I could to fill the order.
Since I'm not Santa, I'm asking (after a half century in the kitchen) for my first crockpot/slow cooker; I've seen so many of you discuss the successes you've had with yours. I'd also like a pizza stone and a small cast iron Dutch oven.
Search It!
@kathryn, well said.
I might add that one of the first places to search is right here in the SE search function to make sure the topic hasn't already been exhausted in a recent, previous thread.
Cook the Book: 'The Pioneer Woman Cooks'
I visit SE pretty much daily and consider it one of the best among all blogs. If SE disappeared I'd draw great solace from the Homesick Texan; greatly due to my family heritage and the memories it conjures.
Any food you could eat daily til' you kick the bucket?!
I surely shouldn't but I could eat ice cream daily until they bury me. Don't fret, on cold days I'd just add hot fudge or hot raspberry toppings...
Cook the Book: 'Simple Fresh Southern'
Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!
Cook the Book: 'Simple Fresh Southern'
Stuffing! We love stuffing!
Cook the Book: 'Simple Fresh Southern'
I love the fresh and fresh tasting cranberry and orange relish. Yum.
Cook the Book: 'Simple Fresh Southern'
Simple mashed potatoes
Cook the Book: 'Simple Fresh Southern'
Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.
Cook the Book: 'Simple Fresh Southern'
My favorite Thanksgiving side is stuffing with gravy.
Favorite SE recipe?
I made the Bayless tacuba style enchiladas tonight because of this thread.
Thanks for the tip. They were great! Green, flavorful, and creamy.
I added a jalapeno to the poblanos, and sprinkled on some green Tabasco Jalapeno sauce for a kick. AWESOME.
I did a 1.5 recipe, so we have plenty of leftovers.
Cook the Book: 'Simple Fresh Southern'
Sausage and cornbread stuffing. Yum!
Cook the Book: 'Simple Fresh Southern'
Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!
Cook the Book: 'Simple Fresh Southern'
Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...
Cook the Book: 'Simple Fresh Southern'
Gotta go with roasted garlic mashed potatoes. I could eat it all.
Cook the Book: 'Simple Fresh Southern'
green bean casserole, from scratch of course!
Cook the Book: 'Simple Fresh Southern'
My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(
Cook the Book: 'Simple Fresh Southern'
I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!
Thanks for the giveaway!
Cook the Book: 'Simple Fresh Southern'
This year it will be pumpkin ravioli with sage brown butter sauce.
Cook the Book: 'Simple Fresh Southern'
Mashed potatoes and gravy....
Cook the Book: 'Simple Fresh Southern'
Warm, fresh cornbread, straight from the oven
Cook the Book: 'Simple Fresh Southern'
spaghetti squash with jalapeno cream. mmm...
Cook the Book: 'Simple Fresh Southern'
Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.
Cook the Book: 'Simple Fresh Southern'
i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.
Cook the Book: 'Simple Fresh Southern'
Love it when the cranberry sauce creeps into the dressing and mashed potatoes...deeelish...hope I win :)
Cook the Book: 'Simple Fresh Southern'
Pumpkin bread like only my mother can make!
Cook the Book: 'Simple Fresh Southern'
Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.
Thanksgiving Dinner: "The Letter"
Ok, do you guys have big families? I mean big families. This stuff makes sense if you have foil lids you can't stack in the refrigerator. The no serving spoons is obnoxious and hard to deal with when you got 20 kids bumrushing the fruit salad. And if you've got two turkeys and a ham in the oven there is no way Aunt Julie gets to put her uncooked casserole in oven. My mom is the oldest of seven with spouses, I have 12 cousins, so we had friends, SO's, inlaws relatives, and great relations.
When I was little it was insane . There wasn't enough room for the people let alone the food. You got assignments, specific assignments about was to be brought and how. They always wanted to make sure everybody could have some of everything. They made a special bowl of potato salad cause an uncle was "alergic".
So I'm pretty sure they got phone calls that went a lot like that letter. So I wouldn't bash her. I may print out the letter so I can use it for the next family gatering and use it like a blueprint.
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I Love Juevos Rancheros... "Juevos Tolucanos"
Posted by czken, September 5, 2008 at 3:15 AM
Off to Israel. Advice on places/dishes? St Peters fish lunch?
Posted by czken, July 12, 2007 at 5:03 PM
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About czken
Location: Seattle, WA / Liberec, Czech Rep.
About:
Favorite foods: Stir-fried meals;they're all things to all moods; elegant, basic, healthy, heart attack, vegetarian or not, fiery, curried, sweet, sour, kitchen sink or leftovers. Goes with any carb, easy on the wallet; hard to beat!
Last bite on earth: Vacilating between seaside and landlocked, I'm always in crave mode for fresh seafood. I'm asking for a "Fisherman's Platter" the night they execute me...

Aside from mom's cornbread and sausage stuffing drenched with giblet gravy, I'm going to cast my vote with succotash made with buttered corn, lima beans and tomatoes.