Kewpie Japanese Mayo: What Do I Use It For?
Got a bottle of it from a friend, and I have no clue what it is good for. Is it just a sangwich/salad thing or is there something more.
Advice please.
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The Ten Most Recent Posts By nelson5757
I need chicken blood
Now that I have your attention. It is not for any type of voodoo ritual, it is actually part of a rice recipe that I had in Portugal. I live in NYC but can travel to NJ or Conn. If it is as good as the one I had I will post this recipe. I don't need alot just a pint or so.
Can anyone recommend a good brand of whole wheat pasta?
Preferably one that is available at Whole Paycheck, er..I mean Foods.
Would you eat the meat or drink the milk from a cloned animal?
The people who own Land o' Lakes have said that they will not use the milk of cloned cows in their products. Do we care ?
Pernil Recipe
As per Adam's request I am posting my recipe for pernil. Pernil, for the uninitiated, is roast pork shoulder. This is a great way to feed about 10 people for less than $30.
INGREDIENTS
1 Pork Shoulder about 8 to 10 pounds
Mojo Recipe for Marinating the Pork
Put all these items into a blender and blend well:
1 head garlic
1 bunch cilantro
5 tsp Kosher salt
5 tsp black pepper
2 tsp olive oil
3 cups OJ, freshly squeezed if possible
1 cup white wine
4 tbsp white wine vinegar
2 tsp cumin powder
1 small onion finely chopped
PROCESS
1. After you wash your pork in cold water, take your pork shoulder and with a sharp paring knife, cut slits into the pork about a 1/2 inch long and a 1/2 inch deep all around the pork. This will allow the marinade to get into the pork.
2. Place the pork into one of those clear oven bags and pour the mojo into it, making sure to massage the mojo into the pork. Allow it to marinate overnight or at least 6 hours, but the longer you let it marinade the better it will taste. Tie off the bag and put the pork in the refrigerator.
3. Take the pork out of the fridge for a half hour before placing it in the oven.
COOKING INSTRUCTIONS
Preheat oven to 400 degrees. Remove pork from the bag. Place pork on a deep roasting pan, fat side up, if you have a rack for the pan, use it. Roast pork for 1 hour at 400°, and then turn it down to 350° for 2 to 3 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180° in the middle.
Remove from the oven and let the meat rest for 20 minutes. Carryover cooking time will bring the meat to 185°.
Enjoy everyone!
Lamb Ribs other than Braising any other ways to cook?
Just got an order from Allen Bros. they added it to my order. Kinda stumped as to what to do with them, Can't find any recipes for them online. Help?
The Ten Most Recent Comments By nelson5757
Mothers' Day eats
My plan:
Homemade Salmon Gravlax
Blinis
Cavier (american with creme fraiche)
Scones Blueberry with an Orange Glaze (Thanks to Tyler Florence)
Quiche Ham Asparagus and Cheddar with a microgreen salad.
Its for Mom so ya gotta go all out.
Making Paella - need a side dish!
Roasted asparagus. If you can get your hands on some peppers and roast them as well with some sherry wine vinegar. I like the cubed melon idea as well.
Top-Quality Drinks, Bargain-Rack Prices
Tito's Handmade Vodka From Texas. It is a great straight drinking vodka. And you can buy it for about five to ten dollars a handle cheaper that your belevedere, grey goose etc...
My family bought wet scallops and wants me to prepare them.
Ok make sure that you dry them first, pan sear with a little bit of oil (nuetral flavored) for a minute 30 seconds both sides. Season it with pepper and a little bit of salt, since the scallop has been treated in a salt solution you don't need to much. Toss it with some linguine with garlic, olive oil and parsley. Awesome fast filling. Hell I'm doing it for dinner myself!
SE users: please introduce yourselves.
Hello all,
My name is Nelson and I am a self taught cook from NYC, 35 single and I work in commercial real estate. Looking to open up a fast casual chicken joint which is taking up some of my free time. I keep a blog www.tomorrowsangwiches.com which has absolutely nothing to do about food, just my slanted view on life and situations that happen in it. I haven't had a chance to go through all of the posts yet but it is cool to be able to put profiles to names.
Cook the Book: Lidia's Italy
Pan Seared Scallops served atop a spring pea puree with a russet potato chip, roasted red pepper and american caviar on top of the scallop.
Your Favorite Budget Wine?
Vinho Verde, Portuguese white wine, If you can find Casal Y Garcia brand, should sell for no more than $9 a bottle. Serve it well chilled, excellent to drink on a hot summer day with some fruit and soft cow's milk cheese, It is a tad acidic and has a little carbonation to it.
Leftover Asparagus-What to make?
Cream of asparagus soup, puree the living crap out of it so it doesn't matter how overcooked it is. You can add the beans, pureed as well, to give the soup a little body and cut down on the amount of cream.
Chinese Takeout Chicken Wings?
Only if you promise that you will love me forever... here it goes
Recipe for 4 chicken wings "fried hard"!!! (movie reference)
16 Chicken wings
2/3 cup milk
1 egg
1 cup of flour
1 cup of peanut oil
Season chicken and flour with salt and pepper.
Mix egg and milk lightly and add to the flour fold the batter together
Dredge chicken wings in flour mixture. Heat Oil in a good frying pan, cast iron if at all possible to 375 degrees
Add chicken cook for 5 minutes total, remove season with salt and serve.
BTW make sure you clip off that top wingy part, cause its annoying, has no meat and just gets in the way.
Favism?
Renzata,
It is a C-O-N spiracy by the fava bean growers of America to keep this information out of the public eye. Renzata, I am portuguese which I think makes me swarthy enough to be a Meditterean, all of the males in my family have eaten Fava beans for years without repercussions (other than the gas).
Responses to Comments by nelson5757
Mothers' Day eats
My mom is my hero so it has to be special... I'm making dinner. The menu: mediterranean meze platter; grilled wild halibut cheeks with preserved lemon, parsley and mint; sauteed baby artichoke salad with oven roasted tomatoes and pecorino romano; homemade rosemary flatbreads; and for dessert- grilled peaches drizzled with rosewater syrup over greek yogurt. Plus some lovely bottles of wine... I hope she'll like it!
Mothers' Day eats
Brunch for 8:
I'm making roasted rosemary potato, bacon & cheddar frittata
Asparagus with buerre blanc
Sausage patties (Mom's request)
Fresh Berries with gently whipped cream
Sister, the baker is making:
Raspberry Scones
Mini Cream Puffs
with Prosecco and OJ to wash it all down
Mothers' Day eats
My mother-in-law doesn't eat or enjoy food all that much (she is one of those people who, having eaten 3 lettuce leaves, go on and on for the next 30 minutes about how full they are). But luckily, I've noticed that she may occasionally have a biscotto with her coffee (yes, just one, but that's something). So I'm going to make a batch of pistachio and cranberry biscotti for her (although I still make change it to chocolate & walnut, we'll see). Tomorrow I'll be hunting for a pretty biscuit tin or, failing that, a cellophane bag or something like that.
SE users: please introduce yourselves.
I'm Rosezilla (named for my three year old daughter and the giant lizard thing that stomped Tokyo...it's what I call her when she's being...how you say...willful). My real handle is Mandy. I live in Santa Barbara County again after growing up here, but lived for 11 years in western Sonoma County...home of fabulous food and wines. It spoiled me rotten, to become an adult surrounded by all of that luscious produce and foodie opportunity. I managed a microbrewery's kitchen for 6 years, and have SERIOUS opinions about ales, should anyone care for them. Now I'm a home cook primarily, although I do a little catering here and there. My daughter's favorite foods are salmon and broccoli, so I feel as though I've triumphed a bit over the three-year-old beige-food diet. We do, however, eat at McDonald's every Friday after school...it's our little Happy Meal indulgence...and those tiny cheeseburgers are SOOO good. I live with and cook for my mother, as well. I am dating a high school band director, who has actually LOST weight being with me, as he's eating more asparagus and less fast food. I think that size 14 should be the new size 6. I am curvy, healthy, happy and active...and think that excellent foods should be part of everyone's diet. I am active in the "S'Cool Food" movement here, which tries to bring local and sustainable healthy food into school cafeterias. And I love, love, love this website.
Mothers' Day eats
Are you a mother? Shouldn't someone be cooking for you (if you are)? Your menu sounds quite nice.
Our plan is actually to go out to eat. My mom preferred that to having me cook ;) We asked food bloggers what they're doing and here is what they said.
Hillary
Chew on That
Mothers' Day eats
When I lived at home, the last time I did anything for Mother's Day *on* Mother's Day, was take my mother to a restaurant of her choice. I don't even remember where anymore.
I haven't mailed my Mother's Day gifts to my stepmother or mother-in-law yet, even though we bought the gifts last weekend. I've been lackadaisical this year because my stepmother is out of the country and my MIL is really laid back.
On Sunday, we're going out with friends to an Indian restaurant for lunch.
Mmmm Jello!
Mothers' Day eats
Anna make that 19 ppl, I'll be there with bells on! I think sunday I'll do some chicken stock and maybe a small pot of chicken stew. If I feel really ambitious I may make either some biscuits or maybe even some "real" bread. My moms been gone more than 20 yrs and MIL is too so not a big holiday for me.
Mothers' Day eats
My menu: (for 18+ people)
baked ham
homemade mac & cheese
fresh potato rolls
green salad
2 jello salads
punch
brownies
chocolate peppermint candy cookies
hawaiian mac nut cookies
norwegian apple pie
kosekake
:o)
Making Paella - need a side dish!
My Orange Balsamic Asparagus - Cool or room temperature, nice and green, a little citrus kick, and definitely a great contrast to the Paella...
Website: http://www.tomorrowsangwiches.com
Location: New York City
About: I try to bring a levity and fun to this site, I want people to not take themselves too seriously on "Serious Eats". I believe that I am an excellent home cook and really love food.
Favorite foods: Portugese, Greek, South American
Last bite on earth: Medium rare bone in rib eye (cliche...you better believe it) still great though. The Tuna at MASA.