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Pressure Cooker Phobia?
I love my Kuhn-Rikon pressure cooker-simply the best-made in Switzerland.
http://kuhnrikon.com/products/pressure_cookers/
European and Indian kitchens always have a pressure cooker for quick work on less tender cuts, beans, etc. Dangerous? Less of an issue than using a barbecue!
I have a Fagor pressure cooker/canner-a must for non-acidic canning. Pickles or tomato sauces are fine using BWB but not meats or fish and most other things. It is stainless and can be used as a saute pot or a pressure cooker.
My favourite cooking method is braising the old fashioned/French way in Staub cookware.
Mario Batali's Jarred Pasta Sauces
It is so easy to make your own sauce from garden grown heirloom tomatoes. We grow many, and make varietal sauces and can them in both pints and quarts. Just pop open the can of sunshine in the chill of winter is heavenly!
Nothing like my Mean Green Sauce made from Green Zebra tomatoes, or mt oregano kissed Aunt Gerties Gold sauce, or Brandywine with garlic, Italian flat leaf parsley, garden basil and a kiss of chile-YUM!
Seriously Italian: Semolina and Sesame Grissini
Our grandson, 4 y/o Marko is crazy for these. If I buy them they are $ .50 EACH! Next time he and our other grands (Andrew 11 & Tiffiny 9) are here we will make these as well as fresh pasta which the kids love to make. We have a Simac extruder and an Atlas roller machine. Great fun to make different flavours and colours. These Crossini will be such fun to make with them.
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About shantihhh
Website: http://thaifood.bellaonline.com/Site.asp
Location: San Francisco Bay Area
About: We are erious foodies! I write of cultures and cusines IE Culinary Travel. We grow many of our own ingredients including heirloom tomatoes and ethnic veggies and herbs.
Favorite foods: Seafood and fresh vegetables and Tropical fruits would be at thetop of our favourites. Hate fast foods, Slow Foods always fresh are the best.
Last bite on earth: A gorgeous just plucked from the sea-uni and sashimi with real wasabi and really fine saki.
I know this thread is over a year old, but I want to add a note of real Thai Sriracha is awesome. Shark, Golden Mountain, and Sriraja Panich brands are among the favorites of mine, and also Grey Goose with Garlic. The Rooster Brand just is an Americanized hot sauce made by a Vietnamese company in LA and I do NOT like it.
As to the yelloiw Sriacha style sauce it is made with a type of Phrik Chee Fa yellow chiles. This chile is grown by some of the Hilltribes, and also in Thailand and Laos. It is a cream to yellow-orange colouration and killer hot. The lighter the colour the hotter it is. I have only seen the pale cream coloured ones here in California when grown by Hmong farmers.
Here are the orangey ones:
http://rareseeds.com/vegetables-p-z/peppers/hot/thai-yellow-chilli-pepper.html
Yes chiles not chili or chilli. Refer toDr. Bosland at the University of Mexico who is a world authority on chiles as in capsicums. http://www.fiery-foods.com/howto/72-profiles-of-fiery-folks/1794-peppered-personality-dr-paul-bosland-of-nmsu