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Don't forget the Swiss contribution. Might only be around a centrury old, but suiza is just as acceptable for encheladas as other sauces.
Thanks so much to all for the comments about enchiladas. I guess it is a concept that you acquire early on and just ’know’
what is right.
I was pleased to read Lars mention about books that ”one of them says that there are as many recipes for enchiladas as there are Mexican grandmothers. “ and also that
“The main difference between tacos and enchiladas is that tacos have the sauce on the inside only, and enchiladas have sauce on the outside and therefore you cannot pick them up with your hands to eat them. In Mexico, tacos are made with soft corn tortillas, usually two at a time, and are rolled the same way enchiladas are rolls, but they have more filling.”
Also ”I add the sauce to the bottom of the pan first and then add sauce to the enchiladas after putting each one in the pan - it is just too messy to handle tortillas dipped in sauce. However, I do use that method if I am making only a couple of enchiladas at a time.” I was thinking that if I am making 8 (2 each for 4 people) it’s going to get awfully messy dipping and rolling them as you go.
I am looking forward to visiting the authentic Mexican shop for their corn tortillas. I don’t believe I will make my own just yet although the ones in the ordinary supermarket are not nice at all. That store has a good range of dried/toasted chillis as well. Thanks to beesneeds and sleevendog … all adds to my knowledge.
Great discussion, now i know what ill do for my next nght as chef in my kitchen (we are taking turns being the boss)
That recipe is intriguing, Gooster. Come October I'll have plenty of chard and plenty of apples. Might try it!
Earlier this year my chard purchase at the farmers market turned out to be surprisingly bitter. The leaves were gorgeous, but also huge -- bigger than any I've ever seen. That was a first.
I was just paging through an Italian cookbook last night and saw a savory Chard tart -- Tegliata di Biete. This might be it ---
https://www.foodandwine.com/swiss-chard-torte-7571449
I'm getting a new cookbook with a version of the sweet tarte --- from Rosa Jackson's new cookbook Nicoise. Pictured in this article
I get it. Point Reyes blue is better, tasting like funky cheese rather than mold, and I can deal with it, and like it in tiny quantities and in cooking or baking. I even love the blue cheese shortbread cookies (Chloebud?) when made with it. Also the kind they crumble in salads (cheap?) are tolerable when combined with strong flavors. I'm not sure it's the sinus infections, though. It may be that you're a better taster on this—rather than missing subtlties, you may just have your taster overwhelmed.
“Pear, blue cheese and walnut muffins that taste moldy, just will never appeal.”
That was literally my dinner last night. Except a salad, not muffins. It was delicious!
moon pie
lizbeth-gardener, That looks like a recipe I would like to make - thanks for sharing!
I've been keeping dehydrated cream on hand for baking, and so I have all of the ingredients for that - except for the strawberries and whipping cream, which I can easily buy when I decide to make it.
Note: BH&G has updated their recipe, but it does not look like an improvement.
Normally, when I find strawberries, I make strawberry ice cream, or I make German Apple Pancakes, which I serve with strawberries and crème fraîche, using Hans Röckenwagner's recipe for Apfelpfannkuchen.
Interesting, we looked at my mom’s BHG which would be from the 50’s, and didn't see it in the index. It wouldn't have been what she made, anyway.
I'd eat all of it LOL
I cook with these often. They are not spicy hot and they’re not really related to red peppercorn. Rather, they are the husk of a certain type of prickly ash.
Purchase good quality and you want to remove the stems and those little black seeds in the center of the pods; then you want to gently toast the husks. Let the husks cool.
The texture of the whole husk is unpleasant, and in my opinion it is better to grind them into a powder after they have been toasted and cooled and the stems, and that black seeds have been removed.
You can use a mortar and pestle, or you can put them into a regular pepper mill dedicated to just that particular material. It is best to toast and grind them as you need them — this will assure that you have the best, most fresh aroma.
I find that they do have a pleasant flavor as well as an overall sort of numbing tingling component. Fun, pleasant, ”addictive!”
If you are new to using them, be sure again to remove stems and the black seeds lightly toast and then pulverize if you were making a dinner (say) for two people I would not think it’s necessary to use more than a half or whole teaspoon of ground, powder, if you are new to this seasoning.
You can use them with Chinese food that isn’t necessarily hot or spicy, although they are more often used with dishes, such as Kung Pao, or Sichuan dishes.
It can be tedious, trying to pick out the stems and those little black seeds. The black seeds won’t hurt you, but they have a muddy gritty texture and spoil the toasted prickly ash husks. If you’ve got some eight and 10-year-old kids sometimes they like doing crazy stuff like picking out portions of things and they would be good possibilities for recruiting them to work. When I was about ten, I used to love untangling jewelry chains, doing lots of particular fussy stuff. It was sort of fun and rewarding.
Anybody ever have an eight year-old or a six or seven-year-old peel the skin from your sunburn? win-win .
Edited
HERE is an informative link:
https://redhousespice.com/sichuan-peppercorn/
Also:
https://www.allrecipes.com/article/what-to-know-about-szechuan-peppers/
PS Two things:
1. Avoid buying the already ground powdered sichuan peppercorn. Usually they are flavorless and you cannot be sure that the stems and black seeds were not included in the ground up stuff. It is best to prepare your own as needed, fresh.
I have read that some vendors sell the peppercorn/prickly ash husks free from stems and black seeds.
2. The sichuan peppercorns/ Chinese prickly ash gives a unique buzzy, numbing, tingly sensation. This ingredient does not numb your tongue or make you insensitive to the heat of chilli peppers — in fact, Sichuan and Hunan dishes are usually made with both the sichuan peppercorns (ground) AND hot peppers (commonly the widely available dried Chinese ”Facing Heaven” chilies. ( BTW, you can grow more chili pepper plants by just planting some of those dried seeds. I have done it. You can eat the hot chilies fresh or dried. However, most educated diners do not eat the dried red chili peppers. They are used for heat, flavoring and appearance.
^^^ I edited and added more.
If you want to experience the flavor of freshly toasted and ground Sichuan peppercorns, after preparing them as I mentioned earlier up thread, you can make a simple noodle dish – – something like this
To a couple of cups of properly cooked egg noodle (you can use spaghetti noodles, but don’t overcook them have them a little al dente), you can add some of the following
1 teaspoon of minced garlic, a little grating of ginger, a little bit of soy sauce, 1/2 to 1 teaspoon of the Sichuan peppercorn powder, a a little bit of toasted sesame seed oil about one or 3/4 of a teaspoon (should you keep this in your refrigerator so that it does not get rancid. I always refrigerate sesame seed oil. A teaspoon of oyster sauce. If you like, you can add a few red pepper flakes or dried Chinese chili peppers for flavor and heat. For less heat, remove the seeds.
OR, you can just add some red pepper flakes to only your portion, omitting them for DH’s serving.
If you want to add protein, such as a little bit of shrimp or chicken, you could add that, but cook it in a little bit of oil in pan first. I buy frozen shrimp, defrost them, pat the water off them and cook them in the shell in a hot pan in a bit of oil. Then shell them, and set them aside, removing the dark “vein.” (You can save the shell and use these later to make a little bit of broth rather than throwing away all the flavor in the shell.)
Have some freshly cut up green onion available (1/2” slices across).
You can just use a nonstick pan, wok, or any skillet with about a tablespoon or so neutral oil.
On medium heat, sauté the minced garlic and ginger. Don’t burn or brown the garlic because it will taste bitter. Add and cook the sichuan peppercorn powder.
Add the cooked shrimp (you can cut into sections) add the seasonings, Sichuan peppercorn powder, soy sauce, sesame, etc., and add the noodles and toss all together, heat through. Careful not to overcook the noodles — you want them to be nicely textured not mushy.
You can top or mix in the chopped scallions/green onion and you can add a bit of dry, roasted peanuts or some sesame seeds if you’d like. Make it pretty, even if just for a test or for yourself.
ed
_______
you can find them at most asian or chinese shops ... at least in my area. i grind them up and add them to stuff. tongue numing yes ... start with 3-5 peppercorns and adjust up or down.
(((HUGS))))
Is there any way you can grow them indoors?
Interesting that people are recommending specific pesticides to control allium borers (leaf miners), and quoting respectable sources. As I noted a few days ago, it has also been claimed that no residential pesticides are available that will work. See https://www.rhs.org.uk/biodiversity/allium-leaf-miner. So I guess there is some disagreement in the community. Though it is true that spinosad, for example, is banned in several states and some countries. Permethrin is also mentioned here, but that is not approved for residential use.
daninthedirt, that was also my understanding. An exceedlingly difficult pest to deal with.
Perhaps if I were younger I'd try some of the suggestions. But at nearly 80, I can't take on more garden set ups than I've already got. So, probably gilroy garlic from now on.
::giggle:: Fun! Did you like the eggs with black garlic sauce?
Again...your photos are BEAUTIFUL! Love seeing what your making! Your a food magician. Yum! 🍒
Thanks everyone for your wonderful comments. We all agree that food can be fun.
If you think this 2024 Eggclipse dish is creative, my next one for the next eclipse will be unbelievable. Come back here in 2079 I will show you. LOL!
dcarch
Thanks, everyone. I'm hoping he'll be able to walk a bit later. Right now his days basically consist of sleeping, getting up for short whiles, but whenever he eats it makes him very tired again and he goes back to sleep. I know what he likes/wants in food, so last night I made him sauteed chicken tenders, yellow rice, broccoli w/ garlic & OO, sauteed zucchini, baked sweet potato, and cranberry sauce. He said it was exactly what he wanted, but then he didn't have room for dessert. This morning I made him blueberry-yogurt pancakes and a fried egg, plus he had one piece of leftover bacon. He's sleeping again, but the food seems to be hitting the spot because he ate 4 pancakes. :)
Thank you. :) I know that a big part of triggering his appetite is whether or not the food is eye candy for him. He loves to see color on his plate and lots of food choices with a meal.... and he loves all forms of comfort food. Yesterday he said his "low sauce light" was on, and he wanted spaghetti w/ sauce, Italian hot sausage, and a garden salad. I'm thrilled that he's eating like this. :)
As far as I can tell, none of the makers Dan suggested make 36” slide-in induction ranges.
While the point about power draw is true, making induction ranges that fit one circuit makes for power output compromises between the cooktop and oven. Induction runs off of electicity, sure, but it's very different from coil burners. Induction ranges that don't have this problem would be very new, and either have some quantum leap in efficiency or run on two circuits, though I'm not sure the latter is possible, and if it was, you could just get the components, anyway. And if you do, you still have to make sure that the cooktop and oven are compatible in clearances and all, if you're going to stack them range style.
If you're making a holiday dinner and have pots on several elements and the oven going, there will be power sharing, output limitations and the like. 36” might just be for an existing opening, but one assumes you want to be able to blast away on it. Check the specs. Always check the specs. Ask the reps about it. Read the reviews. And double check the info you receive. I could also be wrong, out of date.
Thank you, pillog. That is very helpful. I would not have thought to look at those specs.
It's a remodel and I currently have a 36" gas cooktop, hence the 36" induction since I appreciate the cooktop space.
The Bosch 36" is the only Bosch product made by Smeg, with terrible reviews.
Fisher Paykel 36" has less cubic feet (4.9) than the 30" Cafe (5.7).
Bertazzoni has 5.9 but few reviews.
ETA Bosch 36" is 3.6 cu.ft.
You'll have a lot more options if you can convert the cabinet to take a freestanding range, or the cooktop over oven combo. In general, Induction is pretty much the same unit to unit, especially in the moderate price range (super fancy might be making their own inductors, doing interesting layouts, etc., and low end can have inferior wiring and controls). The things to check for are power output per element, which elements have power sharing (same with a separate cooktop), how many power levels (at least 17, plus potentially boost, ultra low simmer, fry, etc. Boost is very useful. Others may not really be needed, but may appeal to you).
Location of the various elements for your cooking style--I use my least powerful least often because it's in the back. Great for a simmer--but a long reach and why bother if I don't have to put something to the back to use the greater power of the front. But there's nothing better for making toffee or melting chocolate; small pan, low heat, no double boiler. Also check the location of the controls and how they operate. Some people don't have good results with touch pads, or have trouble with sliders because they don't have the right heat/signals in their fingers. Others are fine when each element has its own control, but go bonkers when they have to select the element first, then use a single control on each--or vice versa. But the quality of induction cooktops at the most would vary on the quality of the wiring. They all work pretty well. And the forgoing things to check out are most meaningful in the "don't let that in my house" category because there's so few 36" slide-ins.
For ovens, I always want the ability for a cold start without going into preheat mode, which is needed for my baking. Others don't give a hoot about that. Also, the accuracy of the temperature. That isn't such a big deal if you're a comfortable and adaptable cook. This is the biggest variation in ovens, but all ovens, even the same brand, have quirks. Do a lot of checking on things when you first get it and learn how it works and you'll be fine.
So, if you find one you like (and BTW, giant ovens are inefficient, and sometimes the absolute space isn't the same as the usable space, so the FP might be fine). Do go check them all in person and bring your go-to pans. Oh, and make sure there's repair available locally! Ask them about how many repairs they have to do on them as well. They'll often tell you.
Squished rolls. I have seen instructions to avoid squished rolls. You cut them with sewing thread. Using about 12 inches of thread, slide the thread under the rolled up dough where you want to cut,.Then just cross the thread across the top of the roll, pulling the ends across the top of the roll by switching the end from your right hand into your left hand, and the left hand thread into your right hand. Slowly pull the ends until the loop you have formed has cut through the rolled up dough.
I know the same trick using dental floss, which is slicker. I haven't mastered it, and still get squished, just multidirectional squished. So, I got an oversized cheese harp wire cutter for the purpose, but haven't had a chance to try it out.
I'm planning to swing by the big healthfood store this week. I'll get a couple GF flour mixes like KArthur and Bob's. And a cake mix. They should have many choices. They won't go to waste.
Bookmarked a half dozen recipes if i need a reference. Or if i 'wing it' again. I have lots of different nut and non-wheat flour bits in the freezer if needed.
I'll pick a pint of dairy-free ice cream to test how long they hold up frozen. (i do make two of my own but no time to make them this weekend)
Found this test pic from 2015. It was fine and brownie-like. But needed rolling out and used a english muffin ring. I did make smaller ones after finding a smaller ring for that summer BBQ.
Kids love mini food. That BBQ i remember having 4 kids under 10.
Looks like it was not fully mixed properly but i'm guessing i got impatient, lol.
(that recipe is long lost and i don't miss it). I can do better.
Costco frozen salmon portions are farmed in Chili and Norway. Suposedly sustainably farmed. Used to be wild caught. I usually avoid farm raised seafood unless i know it is approved.
Chef Eric Ripert of LeBernadin uses some farmed seafood that he has visited and researched for sustainability reasons. I just don't know what/where. (caught a documentary about his reasons).
FreshDirect sells wild and farmed from various sources,
Sixty South has received a "Good Alternative" rating from Monterey Bay Aquarium's Seafood Watch, along with being certified as "Farmed Responsibly" by the Aquaculture Stewardship Council, who recognize Sixty South among just a handful of elite producers worldwide addressing the most pressing environmental and social impacts of aquaculture.
They also have NYState farmed Coho, on sale now at 13.99lb
Coho is one of the most versatile salmon when cooking, beloved for its delicate and mild, clean flavor. Local coho are sustainably raised in a land-based, 100% freshwater recirculating aquaculture system in the Finger Lakes region of upstate New York. These coho have the signature deep red-orange flesh color and bright silver skin just like those in the wild, and are never given antibiotics, growth hormones, or pesticides.
I've been purchasing from Pride of Bristol Bay for about ten years now
I was previously buying from Costco when they had wild-caught.
We have salmon nearly once a week or every 10 days or so. It is equal in price to Costco. At about 22$ a lb. Free shipping. Dry ice. Flash frozen. We like the small portions in thick cryo-vac. A 6-7ounce portion is perfect for us to split. A ten lb box is about 25 portions. I have a half dozen recipes we use in rotation.
When visiting our families i have a box shipped ahead so i can make a couple meals to share and they are left with some portions for their freezers as a gift.
Lovely.
Olychick, I had seen the piece on Eric's Heros a year or so ago, and when this came up again this week I was afraid it meant we had lost her. What a lovely, gracious lady and generous in every sense.
Sadly, that did prove to be the case and her services this week. At 98, all who loved her will be saying their final goodbyes tomorrow. I wish I could have known her.
Elma Elizabeth Johnson, The Pie Lady
Oh, Morz8, that's sad to hear. I wonder if that's why her story showed up on my FB page? She was a gem.
I've got a few variations to try, I'm going to start with the extra egg, and also try halving the butter. I'm going to try the egg-weighing method to compare and contrast. The Torta di Mele sounds delicious as well. I see a LOT of apple cake in my future :D
Hmm - just came across this in my feed - looks similar, but steps are different than described above...
https://getpocket.com/explore/item/french-apple-cake
Ingredients
Directions
Step 1
Preheat oven to 350° with a rack in the middle position; lightly coat an 8” round cake pan with cooking spray. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2
In a large bowl, whisk eggs until foamy. Add melted butter, 3/4 cup sugar, rum, and vanilla and whisk to combine. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Step 3
Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely.
Yields: 8 Servings Prep Time: 15 mins. Total Time: 1 hr. 30 mins. Cal/Serv: 336