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Cookin again


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Zardnaar

Legend
Glorious

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Hot fresh bread.
 

Dannyalcatraz

Schmoderator
Staff member
Tried a different Nepalese place today. Actually, Indian/Nepalese. And because we were eating on the run, we were still restricted to appetizers.

As a result, my order was probably the most “American” selection possible: deep fried everything. 😃 Got cauliflower florets, onion balls, chicken nuggets and chicken spring rolls, served with an assortment of unlabeled sauces OG green, red, and orange hues.

I didn’t have a single thing that really WOWed me, but everything was quite tasty and perfectly cooked. Definitely worth returning for a deeper dive into the menu.

There was, however, one oddity: the iced tea. I love tea. It’s one of my primary beverages, hot or cold, black, green, herbal or otherwise. So for me to say this pains me: I’m probably not having their tea again. I’m not sure if it’s a Nepalese thing or not- Café Mandu doesn’t serve iced tea- but theirs tasted…odd. The best way to describe the flavor made me think the tea had been brewed with some vegetable stock. It wasn’t like a cold soup, it was just that it finished with a savory flavor. Next time I go, I’m getting something else to drink.
 


Dannyalcatraz

Schmoderator
Staff member
I learned something today, which means my day has not been wasted. You may recall we lost a bunch of our landscaping to that ugly winter storm. One of the things we talked about doing was planting certain culinary shrubs in front (IOW, out of our pets’ reach), including some kind(s) of peppers. But we haven’t finalized anything yet, and might not do anything until 2022.

HOWEVER, as I left the house today, I noticed he gardener kneeling by one of our surviving shrubs. He told me it was a wild pepper bush, and he was harvesting a small glass’ worth of its tiny fruit. They’re slightly pointed, red or green, and no bigger than an English pea or caper berry. He said they’re hotter than habaneros.

“Try one!”, he said.

So I picked one, rubbed it off, and popped it into my mouth. He wasn’t kidding! I coughed a little and had a mild bout of hiccups lasting a few minutes.

To be clear, the tiny pepper wasn’t hotter than a WHOLE habanero, but the tiny berry I consumed was probably hotter than a similar volume of habanero.

Here are some pix (CC-sized wallet rosary for scale)

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Dannyalcatraz

Schmoderator
Staff member
Someone online pointed me in the right direction: they’re chili pequin. According to further research, they’re apparently a variant of the same pepper that produces cayenne, they’re the state pepper of Texas, and are highly desired in Mexico.
 

prabe

Aspiring Lurker (He/Him)
Someone online pointed me in the right direction: they’re chili pequin. According to further research, they’re apparently a variant of the same pepper that produces cayenne, they’re the state pepper of Texas, and are highly desired in Mexico.
Huh. They're available dry through Penzey's, and IIRC the hottest dried peppers they sell.
 

Zardnaar

Legend
New levels of deviancy. New chip flavours.

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Gin, lemon, and thyme
Margarita Salsa
Bourbon BBQ
The gin ones were surprisingly good, BBQ ones ok, Salsa meh.
 



Dannyalcatraz

Schmoderator
Staff member
Mom wanted creole roast beef sandwiches for dinner the other night, so voila! Had enough for dinner and leftovers.


The sandwiches on day 1 were made with toasted ciabatta rolls. This was day 2, with toasted sourdough. The bread is smeared with garlic aioli (I ran out making mom’s) or mayo. There’s also a layer of creamy horseradish. There’s smoked Gruyere on the bottom, topped with beef in a brown gravy, grilled onions, and sautéed portobello mushrooms.

The bowl to the left is a frite sauce (French for fries with a sauce) with green onions. The sauce in question is equal parts yellow mustard and A1 steak sauce, with Tabasco and black pepper to taste.

Also on the plate are picked turnips and castelvetrano olives.
 



doctorbadwolf

Heretic of The Seventh Circle
Made carne asada…tacos? I guess? Anyway, marinated and spice rubbed some asada, mild so my wife could eat it, and cooked some brown rice and canned black beans, little butter and oregano in the rice, butter, soy sauce, basil, herbs Provence, and a half teaspoon or so of cocoa powder in the beans, cooked medium and then low to turn the bean sauce into a proper sauce. Two minutes on a side for the meat in a hot pan (medium high), let it rest while I cleaned the pan, cut, heat up tortillas in the pan. I borked the rice a bit, so I added butter and salt and it came out pretty good anyway. The tacos were great!

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Dannyalcatraz

Schmoderator
Staff member
We just discovered a Mexican spice mix called Tajin.

The first ingredient on its label is powdered chiles, and it looks and smells like it should be pretty spicy, like a creole seasoning mix. But it isn’t.

We tried it on buttered sourdough toast, and we’re quite surprised. Instead of being hot, it’s actually a mildly peppery mix dominated more by flavors of lime and salt.

According to the comp history, it was originally meant for fruits and the like, but this stuff would kick on chicken, pork, shrimp, potatoes..maybe even certain drinks. Like Bloody Mary cocktails.
 


Dannyalcatraz

Schmoderator
Staff member
Today’s mission: feeding the Fam. We had some relatives fleeing Ida hit town, so I cooked a simple dinner. Cavatappi with meat sauce and a simple spinach & romaine salad with tomatoes with Italian dressing.

The idea was to feed everyone with a minimum of fuss…adults or kids.

It took a bit of time- as a good meat sauce should- and it seems to have been a hit.


 



Dannyalcatraz

Schmoderator
Staff member
Today’s breakfast: open faced ham, chicken, egg & cheese sandwich on toasted pita
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Buttered, toasted pita
2 pieces each of chicken and ham cold cuts
3 pieces of caramelized onion Monterey Jack cheese
Over medium egg
Tajin seasoning

I just discovered Tajin seasoning the other day, so I’m experimenting.

After the pita was toasted and buttered and the egg was frying, I started assembling the sandwich. After piling everything on, I gave the cold cuts & cheese a quick zap in the microwave to slightly warm them and melt the cheese just a bit. Then the egg went on top. I was intending to cook the egg over easy, but got an ill-timed phone call. Regardless, this was a winner!

Tajin is a Mexican spice blend with mild chiles, salt and powdered citric juice. The flavor is lime-forward with a very slightly warm finish.

In this experiment, I seasoned the egg with it during the frying process, but also sprinkled it on the naked buttered pita and again on the cold cuts. That ensured it would suffuse the entire dish.

Buttered, toasted pita
2 pieces each of chicken and ham cold cuts
3 pieces of caramelized onion Monterey Jack cheese
Over medium egg
Tajin seasoning

I just discovered Tajin seasoning the other day, so I’m experimenting.

After the pita was toasted and buttered and the egg was frying, I started assembling the sandwich. After piling everything on, I gave the cold cuts & cheese a quick zap in the microwave to slightly warm them and melt the cheese just a bit. Then the egg went on top. I was intending to cook the egg over easy, but got an ill-timed phone call. Regardless, this was a winner!

Tajin is a Mexican spice blend with mild chiles, salt and powdered citric juice. The flavor is lime-forward with a very slightly warm finish.

In this experiment, I seasoned the egg with it during the frying process, but also sprinkled it on the naked buttered pita and again on the cold cuts. That ensured it would suffuse the entire dish.
 

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