Culinary Conversations

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Sue_CT
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Location: Connecticut Zone 6A

Re: Culinary Conversations

#261

Post: # 53391Unread post Sue_CT
Fri Sep 03, 2021 4:41 pm

Even at a regular grocery, if you go into the international section you can find it and other spices by Badia at a fraction of s price you get charged for them in the spice isle.

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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Culinary Conversations

#262

Post: # 53392Unread post worth1
Fri Sep 03, 2021 5:03 pm

HEB store brand $6.48 a pound.
Come tamale season the stuff will be everywhere in the store along with chili powder by the pound along with corn husks bags of masa and tamale kettles.
It's my favorite time of year.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Sue_CT
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Re: Culinary Conversations

#263

Post: # 53393Unread post Sue_CT
Fri Sep 03, 2021 5:34 pm

5.49/lb with free prime shipping on Amazon. Haven't priced it in the local grocery lately.

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worth1
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Re: Culinary Conversations

#264

Post: # 53411Unread post worth1
Sat Sep 04, 2021 8:15 am

This lady was born in Mexico and as a little girl washed clothes and dishes by the river.
Moved to the US learned to speak English and graduated from the world famous Le Cordon Bleu school of cooking.
When I fist discovered her I knew there was something different.
Here she is making authentic Mexican enchiladas.
Or at least one variety.
On a side note some Know it all told me enchiladas weren't from Mexico.
I argued but you can't argue with stupid.
Just click on watch on YouTube.

Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Sue_CT
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Re: Culinary Conversations

#265

Post: # 53447Unread post Sue_CT
Sat Sep 04, 2021 5:55 pm

Picked up a watermelon today that had a sticker that said "A slice of Texas". Haven't tried it yet. :)

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worth1
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Re: Culinary Conversations

#266

Post: # 53475Unread post worth1
Sun Sep 05, 2021 3:48 pm

Sue_CT wrote: Sat Sep 04, 2021 5:55 pm Picked up a watermelon today that had a sticker that said "A slice of Texas". Haven't tried it yet. :)
I hope it turns out good.
I have had horrible watermelon grown in Texas. :lol:
The last one I bought was to die for.
Now around Spiro Oklahoma there are some killer watermelons grown on small truck farms.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#267

Post: # 53486Unread post worth1
Mon Sep 06, 2021 9:45 am

Here is something I pulled from the CDC.
Now you tell.me how I'm supposed to prevent a wild animal from eating raw meat.
Seriously who writes this stuff?

To help prevent Trichinella infection in animal populations, do not allow pigs or wild animals to eat uncooked meat, scraps, or carcasses of any animals, including rats, which may be infected with Trichinella.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Show me your molcajete.

#268

Post: # 53487Unread post worth1
Mon Sep 06, 2021 12:07 pm

With all the Mexican food I cook i can't believe I don't have a molcajete.
Well I cured that problem today.
I have a little mortar and pestle but it's uncomfortable to use.
I wanted something big so I got one.
It has already been seasoned with rice and salt.
This is what you do with a new one to smooth it out by hand to get rid of any volcanic rock or granite particles.
Do this as many times as it takes till the powdered rice and salt come out clean and white.
You only have to do it once.
This one is 6 inches across on the inside.
20210906_120455.jpg
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Location: Woodbury, NJ

Re: Culinary Conversations

#269

Post: # 53518Unread post pepperhead212
Mon Sep 06, 2021 7:37 pm

Here's something that I did with my molcajete before using - I sealed it, using food grade water based polyurethane. It is incredibly porous, but I sealed both parts of it, and let it cure a couple of days in between each seal - by the third time, much less is soaking in, and then I let it sit about a week, before using it.

Another thing I did, to the 3 feet, was put some clear silicone seal on them - about a 1/8" thick layer - to protect the countertop, and make it skid-resistant. In 30 years or so, I still haven't had to repair those "feet".
Woodbury, NJ zone 7a/7b

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worth1
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Re: Culinary Conversations

#270

Post: # 53525Unread post worth1
Mon Sep 06, 2021 11:18 pm

pepperhead212 wrote: Mon Sep 06, 2021 7:37 pm Here's something that I did with my molcajete before using - I sealed it, using food grade water based polyurethane. It is incredibly porous, but I sealed both parts of it, and let it cure a couple of days in between each seal - by the third time, much less is soaking in, and then I let it sit about a week, before using it.

Another thing I did, to the 3 feet, was put some clear silicone seal on them - about a 1/8" thick layer - to protect the countertop, and make it skid-resistant. In 30 years or so, I still haven't had to repair those "feet".
I read on line they make fake one's out of concrete.
Seriously, how low can you get?
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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brownrexx
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Re: Culinary Conversations

#271

Post: # 53534Unread post brownrexx
Tue Sep 07, 2021 9:12 am

Sue_CT wrote: Sat Sep 04, 2021 5:55 pm Picked up a watermelon today that had a sticker that said "A slice of Texas". Haven't tried it yet. :)
I have bought several this season and most say Grown in Georgia. All but one of them have been fabulous.

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worth1
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Re: Culinary Conversations

#272

Post: # 53670Unread post worth1
Fri Sep 10, 2021 6:47 pm

Gotta big surprise for this weekends cooking.
Everytime I go to the store I forget something I need for it.
Then I run out of an ingredient and can't make it.
This time I remembered everything.
And to think it's one of my favorites and not popular anymore but used to be.
Haven't had it in years.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Show me your molcajete.

#273

Post: # 54039Unread post worth1
Sat Sep 18, 2021 11:38 am

Anybody noticed the rising cost of pork belly?
Running low on homemade bacon but reluctant to pay 25 dollars for a pork belly.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Re: Culinary Conversations

#274

Post: # 54091Unread post pepperhead212
Sat Sep 18, 2021 8:07 pm

I've definitely noticed that, with the prices going way up, while the pork chops and other cuts only went up slightly, and sometimes on sale for the same prices as always. Oh well, I can boycott things like that, when prices go too high.
Woodbury, NJ zone 7a/7b

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worth1
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Re: Culinary Conversations

#275

Post: # 54116Unread post worth1
Sun Sep 19, 2021 7:46 am

It's all this popularity of pork belly and other cuts.
Even beef cheek meat is unaffordable.
Tongue 25 dollars.
The poor Mexicans are being priced out of the traditional foods they have eaten all their lives.
All thanks to food network and celebrity chefs.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#276

Post: # 54292Unread post worth1
Tue Sep 21, 2021 4:56 am

I can get 24 ounces of bacon for 10 dollars.
I can get pork belly for a little over or a little under 4 dollars a pound depending on brand.
Still worth making my own but not by much.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#277

Post: # 55041Unread post worth1
Sun Oct 03, 2021 1:25 pm

Upon successfully making corn tortillas it is the first time I ever experienced that buttery taste people discrbe.
Went to the store and stocked up on both yellow and white masa for tortillas.
The bag I was making the experiments from was for tamales.
Small difference in grind size.
I also discovered during my experiments that 2.5 to 3 ounces is a good size ball for the tortilla press.
The other thing is from watching a video by Villa Cocina that you make a small disk shape that is a little thicker on the edges before you press.
Last but not least the plastic file folder things were a complete fail.
After I went to plastic from gallon freezer bags everything worked.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#278

Post: # 55306Unread post worth1
Fri Oct 08, 2021 5:40 pm

Just when you think you're nuts you discover other people are making jalapeño martinis.
I bought a bottle of gin and a bottle of vermouth.
The vermouth is for cooking.
Then the lights came on.
I have everything you need to make a martini.
Honestly I haven't had a martini since I was 12 years old.
No olives so I substituted extra crispy extra crunchy homemade pickled jalapeño slices.
Put it in one of my cactus cocktail glasses.
Not enough of a fan of the dreaded martini to do it again.
It was okay but saving the vermouth for pasta sauce from now on.
What a waste of good vermouth.
The peppers were good, 'probably the best part.
Now I know why I haven't had a martini since I was 12 years old.
Back to gin and lemon lime soda pop. :lol:
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#279

Post: # 55400Unread post worth1
Sun Oct 10, 2021 11:25 am

Had to run to the store again.
Totally forgot I was almost out of black peppercorns.
Solved that problem and got 2 8 ounce containers.
When the second it opened I'll replace one like I do just about everything else.
Since the price of many what used to be cheap cuts of meat has went up I found beef hearts for $ 1.97 a pound and got two whole beef hearts.

These will go in the Dutch oven that I put all the drippings from the barbacoa in and slow cooked in the oven along with whole onions and a salsa I made this morning.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Culinary Conversations

#280

Post: # 55410Unread post worth1
Sun Oct 10, 2021 5:19 pm

Now that I have enough meat to feed an army. :roll:
The heart meat is outstanding but not as tender as the beef cheek and lamb breast.
No strong flavor as exclaimed by others.
At least not for me.
Growing up we had beef heart once a year from our steer we had butchered.
Along with the tongue.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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