Danger! Men Cooking!

Spicy K Bell -Bell Peppers

2012-01-09T11:34:00.000-08:00

I have had a "thing" for Kristen Bell, even before Veronica Mars. So, while I was shopping at Costco a while ago, I saw some socks from a company calling itself: K Bell. Which is also her nickname. Kristen Bell - House of Lies Although I don't ordinarily name recipes, plates or dishes after celebrities, this time is an exception to that rule. Bell Bell Peppers 2 large-ish bell peppers12 ozs.

Weights Volumes and Salt Measure

2011-12-21T16:07:00.000-08:00

I decided to make some Duck Breast Prosciutto. I'm using a version of Hank Shaw's recipe. He uses 3/4 cup of kosher salt. I have no idea how much table salt that is, but, I have a highly accurate scale. It weighs to .1 gram. That is, if I weighed what I thought was 1 gram on this scale it would weigh, accurately between .9 grams and 1.1 grams. At 100 grams it would be accurate between 99.9 grams

Belgian Cheesecake - George Leonard Herter's Recipe

2011-11-30T18:36:00.000-08:00

CONTAINS RAW EGG WHITES. You are warned. I didn't create this one. It's the best cheesecake I've ever eaten. It doesn't stick in the tummy. I suppose it's better called a cheesecake mousse, but that's for food philosophers. Of which I am not one. Sorta. Belgian Cheesecake - GL Herter Yield: 16 servings - about 236 calories per serving Cooking Time: 35 minutes Preparation Time: 2 hours

Pesto Genovese - a Compilation of Hundreds of Ways

2011-08-01T18:59:00.000-07:00

I give. I have no idea as to how to make pesto. Like chile con carne there are as many recipes as there are cooks. I read some on the internet and then read some more. All are very very nice, but none gives the ingredients by weight. And I think that's the most important characteristic of this recipe; to have the correct balance of flavors. Here is a pix of the bag of basil I was handed. The

Elotes - Mexican Snack Corn - Sophisticated Veggie

2011-07-19T09:52:00.000-07:00

I cooked some blackened salmon in a cast iron skillet on the bbq grill. After the salmon was cooked and removed, I rolled the grilled corn in the remaining butter. The skillet was so hot it browned the corn in the butter. Making an unusually tasty dish. Remove the corn husks and silk. Soak the ears in salt water if you like. Place the corn on a pre-heated bbq grill, over medium heat and close

Ragù alla Bolognese - What is "Meat Sauce"?

2011-07-13T13:01:00.000-07:00

This entry at Danger! Men Cooking must be forever regarded as a work-in-progress. Ragù alla Bolognese is as famous a dish as exists. It stands for Bologna in the same way that Dijon stands for mustard, Cheshire stands for cheese, Parma for ham, and Vienna for weiner. Ragù alla Bolognese is comfort food. This is not haute cuisine, but the cookbook authors would elevate it to that level if

Canadian Club Dressing

2011-07-05T12:50:00.000-07:00

I love old, forgotten recipes. Canadian Club (Salad) Dressing is an excellent example. A brief netsearch for Canadian Club Dressing shows NONE extant. 5 ozs. white wine vinegar (4% strength) - or stronger % if you prefer. 9 ozs. vegetable oil 1 3/4 fl. ozs. lemon juice 14 fl. ozs. chile sauce (this is a sauce like ketchup, NOT Mexican hot sauce) 1 rounded tsp. white pepper, fine grind 1 rounded

Chez Tout Pour la Cave

2011-06-23T16:23:00.000-07:00

Maybe I'm the world's worst tourist. I don't much care about museums, monuments and mementos. I do like to find interesting restaurants, cafés, markets (yea, I'll even throw in street markets) and restaurant supply stores. Strangely my favorites are restaurant supply stores. How many people care whether it's a 1 quart or 2 quart pot? 51 Rue Coquillière 1er. arr. It was while reading Patricia

Crayfish Simmered Shrimp and Pesto Penne with Cherub Tomatoes

2011-05-11T08:54:00.000-07:00

There is no picture of this dish as pesto never photographs well. If it photographed as well as it tastes, the photo would be the most prized picture of all time. I got out my Italian Marble mortar and pestle and made some pesto sauce after a neighbor gave me two large bunches of basil. I used the mortar for finishing the sauce. I confess that I used the blender for the first part, rather than

Danish Sausage and Meat Cures - part 19

2011-04-12T11:13:00.000-07:00

Scotch Trone Weight. For Butter, Cheese, Hay, Butcher Meat, etc. Imperial. 16 drops . . . . . . = 1 minim 16 ozs. . . . = 1 lb. = 22 ½ ozs. 16 lbs. . . . = 1 stone = 22 ½ lbs. The lb. varies from 20 to 28 ozs. in different parts of Scot- land; 22½ ozs. is the old Glasgow lb.; 22 Imperial ozs. was the number fixed by an Edinburgh jury in 1826. Eccentricities of English Weights and

Danish Sausage and Meat Cures - part 18

2011-04-12T10:48:00.000-07:00

Old English and Continental Weights and Measures

Danish Sausage and Meat Cures - part 17

2011-04-12T10:44:00.000-07:00

Vanilla.—A species of orchid indigenous to the hot regions of Eastern Mexico. It is also grown in Peru and other places on the American continent, the West Indies, and the Indian and Pacific Islands. It is a climbing plant, rather fleshy, with large inodorous flowers of yellowish green and white colours, which in turn yield the bean or pod which is gathered when nearly ripe and dried in the sun.

Danish Sausage and Meat Cures - part 16

2011-04-12T10:01:00.000-07:00

Danish Sausage and Meat Cures – 16 Stuffed Pig's Head.—Cut the head from a young pig (which has a finely formed head) down as far as the neck piece, almost a hand's breadth under the ears. Cut out the bones, but be careful not to let the skin get broken, especially above the eyes where it is very thin. Then cut the flesh away from each side, leaving it only one-third of an inch thick. So that

Danish Sausage and Meat Cures - part 15

2011-04-11T10:01:00.000-07:00

Sausage Seasonings.—These are compounded seasonings ready for use and can be had with, or without, salt. Those with salt are undoubtedly the best, as when newly ground spices are mixed with salt the fine aroma is retained. Many sausage makers do not sufficiently appre- ciate this fact. The oils of spices are very volatile, and when exposed to the air or kept for a long time in the ground state

Danish Sausage and Meat Cures - part 14

2011-04-11T09:23:00.000-07:00

Sausage Making.—There are few industries in the United Kingdom which have made more rapid progress in recent years than sausage making, and the making of the numerous small goods so well known as associated with the business of pork selling. Only forty years ago the industry was almost unknown. At that time the common method of manufacture was to cut the pork or meat into very fine pieces with a

Danish Sausage and Meat Cures - part 13

2011-04-11T09:19:00.000-07:00

Salami.—Use 50 lbs. of beef free from fibre, 25 lbs. of lean pork, 25 lbs. of fat pork; chop very fine and add 18½ oz. Salt, 4½ oz. ground white pepper, 1½ oz. saltpetre, with 8 glasses of Rhine wine, in which previously has been soaked about 1 lb. of garlic; in place of Rhine wine, rum may be used. Stuff in calves' bladders. Let them hang in the open air for 2 or 3 weeks, then smoke 12 days.

Danish Sausage and Meat Cures - part 12

2011-04-10T10:37:00.000-07:00

Pork Cervelat Sausage.—From a young hog take 70 lbs. lean meat, 30 lbs. fat meat, chop fine and mix with 31 oz. salt, 3 oz. pulverised saltpetre, 6 oz. ground white pepper, 11 oz. whole white pepper. Stuff tightly in hog bungs or beef middles. Hang in a cool place from eight to twelve days, then smoke six to eight days. Should the sausage become white in the course of time, it can be cleansed

Danish Sausage and Meat Cures - part 11

2011-04-10T10:26:00.000-07:00

I have allowed the “copy and paste” to proceed, starting with this post (No. 11 – Danish Sausage and Meat Cures), without my reformatting the text. This saves a great deal of my time. Polish Sausage.—This is the national sausage of Poland, loved by rich and poor. Take 25 lbs. of pork, two parts lean, one part fat, which has been salted for a few days with 1 lb. salt and a little cane sugar.

Danish Sausage and Meat Cures - part 10

2011-04-10T09:05:00.000-07:00

Pig Products.—Utilisation of the different parts of the pig (from the French). Fresh Pork.—Under the name of fresh pork is comprised generally, all the lean and fresh parts of the pig destined to be roasted or grilled, particularly the cutlets, the loin and the small fillet. The cutlets are usually separated one by one; very often they are not cut up, they are then called “carre de cotelettes”

Danish Sausage and Meat Cures - part 9

2011-04-10T08:59:00.000-07:00

Parisian Jelly. —Take some pork rind, remove the fat, scrape the outside quite clean, and put into a stewpan, and pour enough warm water over to cover the skin. Let it get quite hot, and stir the skin round in the hot water with a wooden spoon until it becomes quite thick-looking. Now pour the thick-looking water off, and pour some more water on to make the skin quite clear, then put in a little

Danish Sausage and Meat Cures - part 8

2011-04-10T08:53:00.000-07:00

Lyons Sausage. — (German Recipe). — The Lyons Sausage (Saucisse de Lyon) was introduced into Germany in the year 1852 by Lill on his return from his tour in France. Sausage-makers throughout Germany then tried to make it, because of his success with it, but no one else succeeded. It can only be manufactured to keep by taking the greatest of care. When it is well made and well dried, it would pass

Danish Sausage and Meat Cures - part 7-A

2011-04-10T08:43:00.000-07:00

Lausanne Meat Cheese.—Take equal quantities of lean pork and bacon and a double quantity of veal, and chop them together very fine. To 22 lbs. of this add 1¼ lbs. Of young pig's liver, also chopped fine and some eschalots. Mix well, and add one or two handfuls of flour, 9 ozs. of salt, 1½ ozs. Pepper, 1/6 oz. ground cloves, and ¼ oz. ground cardamom. Grease a tin with lard, and fill it with the

Danish Sausage and Meat Cures - part 7-B

2011-04-10T08:38:00.000-07:00

Head Cheese. — Recipe No. 1.—Pig's heads, cheeks, rind, etc., are used. To from to to 12 lbs. of cheek, rind or heads, having three-fourths of an inch of fat, add two shanks thoroughly cooked, cut into pieces about one inch square, adding seasoning to suit. A little finely scraped lemon peel will greatly add to the flavour. Fill into beef bungs or stomachs, and boil three quarters of an hour To

Danish Sausage and Meat Cures - part 7

2011-04-10T08:32:00.000-07:00

Guts.—The deputation of the term as used by hog packers is—everything inside a hog except the lungs and heart, or in other words, the abdominal viscera complete. The material is handled as follows :— When the hog is split open the viscera are separated by cutting out the portion of flesh surrounding the anus, and taking a strip containing the external urino-generative organs. The heart is thrown

Danish Sausage and Meat Cures - part 6-A

2011-04-10T08:25:00.000-07:00

Gelatine.— Gelatine and glue are derived from a number of animal substances, such as skins, tendons, bones, intestines, horn piths, fish bones, scales, swimming bladders, etc. When any of the above are, after suitable preparation, boiled with water, a solution results which sets into a jelly and gelatine solution are thoroughly mixed together by agitation, and the solution is then raised to the

Danish Sausage and Meat Cures - part 6

2011-04-10T08:16:00.000-07:00

Epping (Beef) Sausage.— 23 lbs. beef. 7 lbs. pork, back fat. 8 lbs. bread, soaked and pressed. 4 ozs white pepper. 13 ozs. Salt. ¼ oz. ground nutmeg. ¼ ozs. ground ginger. A wine-glassful of bi-sulphite of lime. (Sausage meal or pansitose may be used instead of soaked bread). To be chopped fine, filled into hog casings and bundled up six links to the lb. Larger or smaller choppings in proportion

Danish Sausage and Meat Cures - part 5

2011-04-10T08:10:00.000-07:00

Culinary Herbs, etc. — Under this heading occur numerous plants, leaves, seeds, and fruits, which are employed for flavouring and adding relish to our daily food. The properties to which, medicinally, may be attributed their value are for the most part aromatic essential oils, which are held in high esteem by the profession as an aid to the digestive organs, and principally to stimulate the work

Danish Sausage and Meat Cures - part 4

2011-04-10T08:07:00.000-07:00

Brown Paper. - see Wrapping Papers. Brunswick Sardine and Liver Sausage. — To make 25 lbs. Brunswick Sardine and Liver Sausage, take 8 lbs. pig's liver. 6 lbs. fresh bacon. 7 lbs. lean pork. 1 lb. good sardines. 4 lbs.seam (raw pig's fat). Prepare in following manner :— Cut the livers into small strips, wash them in cold water, and scald them well to make them white. Let them dry, then chop

Danish Sausage and Meat Cures - part 3

2011-04-09T10:51:00.000-07:00

Boar's Head—(Glazed).—Select for this dish a perfect head with good ears—the head must be cut off full—(i.e.) with two or three joints of the neck bone left on; all bone must be carefully extracted, care being taken not to cut the outer veins. The head is now well washed in cold water to remove all blood, and put into spiced pickle for six days, after which it is again well washed and stuffed

Danish Sausage and Meat Cures - part 2

2011-04-09T10:42:00.000-07:00

Black Puddings (English)-No. I.* 10 lbs. Midlothian groats (to be first boiled before mixing), 10 lbs. leaf lard or back fat, 1 ½ oz. black pudding (herb) spice, 1 ½ oz. black pepper, 1 gallon blood (bullocks' or pigs'). A handful of chopped onions is sometimes added. Method of preparation.—Boil the groats for about forty minutes previous to using. Cut the leaf lard into pieces ½ inch square

Danish Sausage and Meat Cures - part 1

2011-04-06T19:30:00.000-07:00

I apologize for the mixed typefaces. The cut and paste went crazy. I also apologize for not being able to keep the posts, all titled: Danish Sausage and Meat Cures - part X in strict alphabetical order. I found an interesting book today. I have carefully copied and pasted a little of the 400+ pages. The book isn't for the squeamish. It deals with wholesale production of pork and beef and has

The Cheese Truck Makes A Left Turn

2011-03-02T16:16:00.000-08:00

I caught The Grilled Cheese Truck making a left turn and heading towards Western Avenue today. The driver, seeing my dilemma of not getting the camera into shooting position fast enough, was kind enough to stop and let me get a photo. I'm not a great fan of these food service vehicles, in general. But the Grilled Cheese Truck is different, they have interesting food ideas. I have also posted

Kingsford's Cornstarch Culinary Ephemera

2011-02-25T15:39:00.000-08:00

If I knew where to put this better than at Danger! Men Cooking, I would put it there. I love ephemeral pieces. All of $2.00 which includes shipping and handling. Offer good while supplies last. Allow 6 to 8 weeks for delivery.

99 Ranch Market in Monterey Park (Los Angeles) California

2011-02-14T16:32:00.000-08:00

I wished I lived closer to this place. They have excellent fish and pretty good poultry, and meats. They had true (silver or white) snapper and red snapper. Ah...I miss good seafood. The vegetable selection at this market was somewhat limited on this visit. I believe they used to have more but have scaled back. This may be to over-regulatory scheme of the Los Angeles County Health Department.

Applesauce in Depth

2011-02-11T10:30:00.000-08:00

Applesauce. Manufacturing notes, not an actual recipe. I used to make applesauce when I lived in New Mexico. The apples would come ripe in fall and the markets had them at 3 pounds for $1.00. I would buy $7 and have enough apples for a years supply of applesauce. They weren't Gravensteins, but the flavor made up for that fault. from: Wikipedia Gravenstein entry I have a peeler corer

A Brief on Meatloaf

2011-02-01T08:30:00.000-08:00

All That Was Left I was inspired to make this recipe. It's basis is a recipe from a jar of A-1 Sauce. I have made some improvements. 2 pounds of ground beef 3/4 c. oatmeal 1 whole onion, finely diced 8 fl. oz. can tomato sauce 2 whole eggs 1/4 cup chopped parsley 2 tbs. dehydrated bell pepper flakes 1 tbs. onion powder 1 tbs. garlic, fresh, minced 2 tsp. garlic powder 2 tbs. Worcestershire

Old Fashioned Fermented Garlic Dill Pickles and How To Make Them

2011-01-27T10:20:00.000-08:00

GENUINE DILL PICKLESGenuine dill pickles are made with cucumbers, dill weed, spices, salt (or dilute salt brine) and vinegar and are then handled in such a manner as to encourage a lactic fermentation. As the manufacturing of genuine dills is a seasonal problem, it is often quite difficult for

Jinhua Ham - the Chinese style of Virginia (Smithfield) Ham

2011-01-18T12:38:00.000-08:00

A Brief Treatise on Chinese dry-cured Ham. Recipe to follow. Currently the American government will not allow Chinese Jinhua Ham (金华火腿) to be imported into the United States. What the cook must do is substitute Smithfield Ham or buy a small piece of Chinese style jinhua ham from a Brooklyn New York maker. Misnomered Cured Ham it is manufactured by Prime Food Processing Corp. There address

soSalt - Sicilian Sea Salt

2011-01-06T11:27:00.000-08:00

Another unusual purchase from a 99¢ store. I think this was purchased on the same day as a tiny jar of anchovies in oil. I'm going to use the anchovies for Rachel Ray's Pasta Puttanesca recipe. The box of salt is a kilogram in weight or 35.3 ounces. I bought it because I'm a sea salt hoarder. If I see salt, (maybe I should say if I see sea salt) I buy it. I've had sea salt from Tijuana,

I Hear From John Warr, Somewhere In The United Kingdom

2010-12-28T11:27:00.000-08:00

I have a nice email from John Warr, a gentleman spoken of as having nothing, paid quarterly. Everything below this line of text is from Mr. Warr.Hello , I have experimented (and shamelessly copied the work of others) quite a lot since I wrote the post reproduced on your web site. There are a couple of things worth mentioning. The use of nitrate / nitrite is not as necessary as it was in the

Indian Rice Pudding - Once Tasted Never Forgotten

2010-12-25T17:41:00.000-08:00

This is the simplest rice pudding recipe. It will spoil you, forever, for any other rice pudding. As an adult, I had always cooked for myself, so dessert, was an item not on the menu, unless it was something store-bought. I didn't start making pies until I had been cooking for 25 years. Desserts never came to me easily, but as a child, I have distinct memories of the two puddings I was served at

Beef Stew Almost Boeuf Bourguignon

2010-12-08T10:49:00.000-08:00

I've made beef stew for almost as long as I've cooked. As I have remained a single man all my life, that is becoming a long time. My fondest memory of beef stew was at an elementary school I attended as a child. The potatoes were so tasty, the beef so tender, the stock so flavorful. I pine to repeat the lunch experience. I've never been able to duplicate that recipe. This is a forgivable sin on

Brined Turkey - Thanksgiving Day - A Uniquely American Holiday

2010-11-24T11:56:00.000-08:00

I was looking at the statistics for this weblog and thank you, dear reader, for so much attention. I'm getting about 20 hits a day on a web-site-blog that I have never advertised, spoken about (maybe 2 or 3 people have hear me say: "Danger Men Cooking") and don't make an effort to publicize. So, again, you, my readers are my cause for Thanksgiving in more ways than one. I live in Los Angeles,

Huachinango a la Veracruzana

2010-11-19T11:58:00.000-08:00

Huachinango - Red Snapper The first part is not my recipe for Red Snapper Vera Cruz style. 3 lb Snapper 1 Bay leaf 1 tsp Salt 1/4 tsp Oregano 2 tbs Lime juice 12 Olive, green; halved 2 lbs Tomato 2 tbs Capers 1/4 c Olive oil 2 Jalapenos en escabeche 1 Onion; finely sliced 1/2 tsp Salt 2 Garlic cloves 2 sprigs cilantro - as garnish Slice the onions finely. Peel and slice the garlic. Cut the

Malt Vinegar Cole Slaw

2010-09-30T15:43:00.000-07:00

More of a rant than a recipe this time. You, dear reader, are warned. Heinz, Cross & Blackwell, and London Pub are all malt vinegars. In the United States, they may all be nothing more than brand names. That is to say: they are all made by only one company, possibly in more than one location in the US. I saw I was running low on my gallon of Four Monks Malt Vinegar a few days ago. I had asked

A Brief Detour to Berlin (Germany)

2010-09-15T13:20:00.000-07:00

Edible Burro I came across such a confused item, that I couldn't let it just pass. In Berlin, Germany, there is a "Mexican"? Restaurant, dolores by name. They sell burritos. But not just any style of burritos. They sell (only!) Northern California style burritos. And they show a review of these things. It reads: "For fans of the Northern California-style burrito, this is a true haven...The

Chinese Sand Pot

2010-09-14T13:08:00.000-07:00

Somehow, in my learning to cook and loving to cook, I have lost my balance and reason. And I say this only as I have myself at a point where purchasing batterie de cuisine is not a consideration, even though I make only ONE dish in that piece of equipment. Case in point: The Chinese Sand Pot This casserole, used for Lion's Heads (sometimes Manes) Meatballs. ONLY! I could make other

I Arrive In Nice and Eat a Salade Niçoise

2010-09-03T08:21:00.000-07:00

My Approximate Route As I arrived in Nice France for my last few days in Europe it was getting towards dusk. I collected my belongings and walked away from the Gare de Nice-Ville. In my month long stay in Europe I had learned that the further you are away from the train station, the quieter your night will be. So with that in mind, I walked away from the train station. I had no reservations

My First Attempt At Annatto Paste or Recaudo de Achiotte

2010-08-26T13:39:00.000-07:00

I have a nice 2 pound pork loin and I have some lima agria, so I thought I would try to make the Mexican pasta de achiotte. I juiced the limes, about 6 or 8. I thought I had a lot more juice than I needed, but that proved to not be true. I did heat the limes in the microwave for 22 seconds, to extract as much juice as possible. I had purchased some powdered Annatto at the market. It was a good

The Worst Named Supermarket in America

2010-08-08T16:13:00.000-07:00

Unless there is a supermarket named: Ass, then the Assi Supermarket is the worst named supermarket in America. As badly named as it is, there one redeeming feature is that this place has a plethora of food ingredients you cannot find anywhere else. Here is a picture of one of them. Left side. Click to enlarge. What ever this is, I'm unsure, but the package reads: Uncurdled bean curdle. Pot

The -Other- White Meat Pork Loin with Garlic, Sage and Rosemary

2010-07-28T18:38:00.000-07:00

The Other White Meat Website has removed a recipe. That's a mistake, this is one of the best recipes for pork I've ever eaten. 1 1/2 to 2 pounds pork loin4 cloves of garlic, peeled and mushed2 tsp. salt2 tsp. sage, powder1 tsp. rosemary, powder3/4 tsp. black pepper1 tbs. olive oil Mix the ingredients well. Rub on the loin and rest 60 minutes. Pre-heat oven after 45 of marination to 450° F.

Cidre Bouché "Dulcior" Brut

2010-07-27T19:11:00.000-07:00

From 1972 to 1979 I lived in Santa Monica California and often shopped at Trader Joe's market. That was in the days when the original owner, Joe Coulombe ran the place and occasionally had actual "specials", and not products bought for the purpose of a sale. The Dulcior Cider is just such a special. I had been watching Julia Child make crêpes and wrote the recipe down, adding her variation that

Hello Kitty Wine - seriously?

2010-06-21T18:56:00.000-07:00

I would not usually report on food anomalies. I don't like them. But, today, looking for some nukadoka, I saw that a local Japanese "super"market had Hello Kitty Champagne. The proof is below:

Waiters in Paris France

2010-06-10T16:04:00.000-07:00

I first saw Paris in 1995. I stayed in Montmarte at Le Hôtel de Fleur de Bouquet de Montmartre (sadly closed). In back of the hôtel, is Le Vrai Paris café, on the Rue des Abbesses. Every morning I ate a croissant and coffee there. And sometimes I would have an espresso in the afternoon. The same waiter was always there. He was the most distinguished waiter I have ever seen. With his small

Memorial Day Mashed Potato Salad for 2010

2010-05-31T11:16:00.000-07:00

Title: Mashed Potato Salad with Horseradish Memorial Day 2010 Yield: 8 servings Cooking Time: 17 minutes Preparation Time: 35 minutes Category: Salad Cuisine: American --- Ingredients --- 2 lbs. red potatoes 1 large red bell pepper, somewhat peeled and diced 2 cups mayonnaise 4 stalks of celery with their leaves 8 whole scallions, minced, mostly the white part 4 ozs. malt vinegar 4 tbs.

Quesadillas de Maiz y Flor de Calabaza

2010-05-22T11:50:00.000-07:00

I was shopping at my local ethnic market on Thursday, May 20th and saw some squash flower blossoms. Without hesitation I grabbed a bunch. I first learned of this Quesadilla de Flor de Calabaza from Tacos, D.F. and Clara Trujillo. I've posted about her Pambazos before at this weblog. When I saw the flowers, I could not help but think of her and the Quesadillas she offered for $2.00. I don't

Schnitzelbank Pot

2010-01-25T16:16:00.000-08:00

Schnitzelbank Pot 1 ripe Camembert cheese1 Liederkranz⅛ pound imported Roquefort¼ pound butter1 tablespoon flour1 cup cream½ cup finely chopped olives¼ cup canned pimientoA sprinkling of cayenne Depending on whether or not you like the edible rind of Camembert and Liederkranz, you can leave it on, scrape any thick part off, or remove it all. Mash the soft creams together with the Roquefort,

Artificial Dessert Cheese

2010-01-25T10:53:00.000-08:00

I wouldn't have believed it either. Who, in this day and age, would want to eat anything named (labeled) "Artificial". After all, Mike Nichols did make The Graduate, so what more is there to say but to give the recipe:Artificial Dessert Cheese In the lavish days of olde England Artificial Dessert Cheese was made by mixing one quart of cream with two of milk and spiking it with powdered cinnamon,

Cioppino - San Francisco Style

2010-01-23T14:47:00.001-08:00

In 1996 I traveled to San Francisco for the food. I hadn't been there in 30 years or so and was excited to get back. I made my pilgrimage to Tommy's Joynt and thoroughly enjoyed the buffalo chile (con carne), as I have previously posted about.Today, I found some words about Cioppino.CioppinoThis was my favorite dish growing up. Thanksgivings in northern Californian Italian American households

Marmalade

2010-01-01T17:15:00.001-08:00

Marmalade.I have said enough.What other preserve or condiment ages and becomes a more sophisticated taste over time?In 2010 I had approximately 13 pounds of bitter oranges (Seville Oranges). I parboiled them 3 times. I reserved the water from the first boiling. (about 1 gallon) When I was done with the par-boiling, pulping and shredding, I had this:Total pulp 96 fl. ounces - which yielded only:

India Spices & Groceries 5994 W. Pico Blvd. Los Angeles, CA 90035

2009-12-31T18:48:00.000-08:00

This is not an essay into Indian cuisine and culture. It's a blatant plug for this place. I'm hoping you, dear reader, upon seeing this, go there and buy some stuff and help keep the place open. The spice aisle is extraordinary. They have gum acacia. It's in 3.5 ounce bags and called "Edible Gum". It's from Deep Foods (Indian importer in New Jersey). They have mustard oil. And best of all they

Orange Marmalade.

2009-12-31T13:30:00.001-08:00

Mrs. Beeton's HouseholdORANGE MARMALADE.Ingredients.—Equal weight of Seville oranges and sugar; to every Ib. of sugar allow if pint of water. Mode.—Weigh the sugar and oranges, score the skin across, and take it off in quarters. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin; then cut them into chips about 1 inch long,

Fish Tips - The Old Ways Are The Best Ways -

2009-12-01T11:21:00.000-08:00

I have some frozen Swai fillets in the freezer. Swai is a whitefish. (You know who you are.) And I grabbed a cookery "bible" The Gold Cook Book by Master Chef Louis P. De Gouy (New York : Chilton Company, 1960)De Gouy was the Chef-de-Cuisine at the Waldorf-Astoria for thirty years. As such he was a classically trained cook. Enough qualifying this guy. His cookbook is an excellent starting point

Warwickshire Ham

2009-10-27T16:29:00.000-07:00

From: THE WHOLE ART or CURING, PICKLING, AND SMOKING MEAT AND FISH, Both in the British and Foreign Modes . . . By JAMES ROBINSON, EIGHTEEN YEARS A PRACTICAL CURER. PRINTED FOR LONGMAN, BROWN, GREEN, AND LONGMANS, PATERNOSTER- ROW. London, 1847. Page 72 A WARWICKSHIRE HAM. The finest flavoured and mellowest ham I ever partook of was cured in Warwickshire from the following receipt.

Celery Seed, Celery Seed Essential Oil and Oleoresin

2009-09-26T12:33:00.000-07:00

My BBQ sauce needs a lot of celery flavor. It imparts a necessary bitterness to the otherwise acid tomato and vinegar flavor.I have learned something from Google Books. The above table shows that celery oleoresin comes in three grades. Yet the usage is roughly equal. My hunch is to by a middle grade. As this is the resin, it is extracted without other oils within the seed. I guess that makes it

Mustard Recipes English & French - Cooley's Cyclopedia

2009-09-17T17:50:00.000-07:00

Cooley's cyclopaedia of practical receipts and collateral information in the arts / Arnold J Cooley.London : J. & A. Churchill, 1872.q.s. means: quantum sufficiat or satis, as much as suffices.Mustard for the TableThe common practice of preparing mustard for the table with vinegar or still more with boiling water materially checks the development of those peculiar principles on which its

Celery Seed, Celery Seed Essential OIl

2009-09-17T17:02:00.000-07:00

From 100 kilograms of celery seed can be extracted 99 grams of celery seed oil. This is an expression of .1% weight by weight. The oil from the leaves gives the best celery flavor.

Traditional Cures and Making of English Ham and Bacon

2009-09-17T10:36:00.000-07:00

John Warr, posted the following at what was then known as: Deja News. Later Deja was purchased by Google and was renamed: Google Groups.For those wishing to make authentic English style Ham and Bacon, this is a must read. One Caveat: a British pint is 20 fluid ounces, not the American 16 fluid ounces. An English stone is 14 pounds. Where the recipes call for saltpeter that is the chemical: Sodium

Pernicious Effects of Absinthe?

2009-08-31T13:20:00.000-07:00

I have always wondered why absinthe has been made illegal to make or sell in France and the United States. I have read that absinthe contains thujone, which is a chemical also found in the herb (plant) sage. So, thujone itself, could not have been the problem. Then I've also read about the French alcoholic who killed his family and himself. But, mere absinthe consumption has never been linked to

Enchiladas Suizas

2009-08-26T12:39:00.001-07:00

Switzerland Style EnchiladasYield: 6 servingsCooking Time: 1 hourPreparation Time: 1 1/2 hoursCategory: Main DishCuisine: MexicanSource: Verde en la cocina mexicana by Ricardo Muñoz Zurita--- Ingredients---36 ozs. chicken meat, boneless1/2 of a brown onion1 head garlic, split crosswise to expose the garlic teeth1 tbs. salt (optional)2 tbs. chicken boullion powder - preferred to salt, above2

Homemade Blue Cheese Dressing for Buffalo Wings

2009-08-22T20:21:00.000-07:00

Homemade Blue Cheese Dressing for Buffalo WingsYield: 20 servingsCooking time: 2 hours (melding flavors in the 'frig)Preparation time: 12 minutesCategory: CondimentCuisine: FrenchIngredients* 1/2 lb Roquefort, Gorgonzola or Blue cheese* 8 ozs. Mayonnaise* 4 ozs. Buttermilk* 2 ozs. Malt Vinegar* 1 ozs Fresh Lemon Juice* 1 Pinch salt* 1 tbs Sugar* 1/2 tsp Worcestershire sauce* 3 cloves garlic

Jellyfish Coldplate or Salad

2009-08-06T12:09:00.000-07:00

Korean Jellyfish Coldplate(sometimes Jellyfish Salad)DO NOT SAY: "YUCK"! You haven't tried this. The first few words here describe in both Korean language and English the ingredient and the name of the dish or plate in Korean. I had first tasted this at the delicatessen counter at, Assi Supermarket. [yes, no English speaker wants to eat from from Assi] It was the most expensive in-house made

Chocolate Chip Cookies Betty Crocker

2009-07-31T19:14:00.000-07:00

Chocolate Chip Cookies Betty CrockerYield: 18 cookiesCooking Time: 10 minutesPreparation Time: 20 minutesCategory: SnackCuisine: AmericanRating: 5/5 starsSource: Danger Men Cooking & Betty Crocker---Ingredients---4 ozs. brown sugar4 ozs. sugar1 cup butter flavored Crisco1 1/2 tsp. vanilla extract1 whole egg1 tsp. baking soda1/2 tsp. salt6 ozs. chocolate chips1/2 c. nuts---Instructions---Pre-heat

Mashed Potato Salad a Palative for Spicy BBQ

2009-07-06T11:18:00.000-07:00

Mashed Potato SaladDuring 1965 and 1966, I had a friend, Carmen Hall. He, an African-American boy and I had some pleasant adventures together. One of the them was having barbecued rib sandwiches near his home in downtown St. Louis. The fall of 1966 he and I parted ways for college, and lost track of each other. Carmen, if you read this, drop me a comment, at this blog.I give the approximate

Chipotle Chile Chicken Wings in a Yogurt Sauce

2009-06-23T12:02:00.000-07:00

SPICY YOGURT MARINADEYield: 2 Cups1/4 c Mint, fresh, finely choppedGinger root, minced (one-inch cube)2 Garlic cloves, minced or -pressed1/2 ts Garam Marsala or curry powder1/2 c Onion, chopped1/2 ts Coriander seeds, ground1/2 ts Cardamom, groundpinch Cayenne pepper1/2 ts Kosher salt1 1/2 c Yogurt, plainCombine the ingredients in a nonreactive bowl.Source: "Dry Rubs, Pastes & Marinades for

UnitConversion.org - When You Can't Mind Your Peas & Ques

2009-06-06T19:00:00.000-07:00

UnitConversion.orgOdd there's no place to post a title on this...1 milliliter = 16.230730897 minim (US)1 milliliter = 16.893638269 minim (UK)1 cc = 0.202884136 teaspoon (US)1 cc = 0.2 teaspoon (metric)1 drop = 0.811536545 minim (US)1 drop = 0.844681913 minim (UK)1 minim (US) = 1.040842731 minim (UK)1 minim (UK) = 0.96075994 minim (US)1 dram = 3.696691195 cc1 dram = 0.25 tablespoon (US)1 fluid

Carnes en Su Jugos

2009-04-10T14:02:00.000-07:00

Carne en Su Jugo The more commonly known recipe is a little known speciality of Guadalajara, Jalisco, Mexico. I had my first taste of this at El Norteño in Albuquerque, New Mexico. I was served this dish as a "taster" for the restaurant. It's delicious. No two ways about it. I never got the recipe from Leo, but did have it described in detail for me. But I have changed the recipe!!! I may have

Corned Beef - braised in Beer & Malt Vinegar

2009-03-11T18:44:00.000-07:00

Below is cribbed from: http://homecooking.about.com/od/beefrecipes/r/blbeef156.htmThe photo is leftovers - corned beef hash, it's pink due to the chopped up beets.This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.Prep Time: 30 minutesCook Time: 3 hours, Ingredients:1-3/4 pounds onions, divided use2

Pineapple Key Lime Tequila Sorbet

2009-03-06T15:32:00.000-08:00

My Pineapple, Key Lime, Tequila SorbetIn 1994 or '95 I bought an ice cream maker. One of the newer types with a bowl that goes in the freezer. It makes only 1 quart and is ideal for me, a single human being.When I returned to living in Los Angeles, while shopping one day, I found pineapple to be 2 pounds for $1. So with my $1.50 or so pineapple, I went home and invented: Pineapple Key Lime

Braciole alla Bolognese

2009-02-19T11:36:00.000-08:00

Braciole alla BologneseAs this is one of those recipes where every Italian and person of Italian descent claims to have the ONLY real recipe, I advise my readers to be wary of imitations.My recipe is based on a style that mixes ground veal and pork for the stuffing. Jeff Smith, writing in his The Frugal Gourmet Cooks Italian does not use any ground meat in his recipe. As I've forgotten where I

Hot German Potato Salad

2009-01-26T18:00:00.000-08:00

My first memory of German Potato Salad is (sadly) when I saw some in a can and brought it home, heated it, ate it and was disappointed. That's a long, long time ago. So now-a-days, being an up to date fellow, I googled: "german style potato salad" and after 3 or 4 pages of citations lost interest in what ALL those people had to say. Next, I tried to google: kartofelsalat with little better

U.S. Senate Navy Bean Soup - Bull Cook's Recipe

2008-12-28T18:13:00.000-08:00

This is the recipe given by George Leonard Herter in his Bull Cook and Other Historical RecipesU.S. Senate Navy Bean Soup1 pound Navy Beans (termed small white beans in California)1 ham hocks weighing 2 pounds or a leftover ham bone with meat, weighing 2 pounds2 pounds onions8 ounces ham8 fl. cups of water4 ozs. butter1 fl. ounce liquid smoke1 tsp. salt1 tsp. black pepperClean the beans. Soak in

Sentimental Vegetarianism

2008-12-28T17:34:00.000-08:00

Sentimental Vegetarianism by Morton P. Shand New York : Knopf, 1928 - (page 160) The Sentimental Vegetarians are the most numerous and illogical of the different sects of dietetic vegetarians, quasi-vegetarians, frutarians, nutarians and the raw vegetable nourishment stalwarts. If the pretensions of the sentimental vegetarians are to be taken seriously, not only must humanity forgo all animal

Salmon Steaks in Chinese Black Bean Sauce

2008-12-21T17:55:00.000-08:00

I like this recipe as the ingredients are few and the flavors of the salmon and bean sauce are a marvellous combination.Ingredients16 ounces salmon steaks (or fillets)1/4 cup Chinese black bean sauce1 scallion1 T. lemon juice1 T. butter2 T. water2 cloves of garlicCut the scallion in 1" sections. Reserve. Mash the garlic and mix it with the bean sauce, lemon juice and water. Reserve. Pre=heat the

"Brooklyn" Egg Cream versus Boston Egg Cream

2008-11-05T09:30:00.000-08:00

TheEGG CREAMalso called the Boston Egg CreamThe syrup is made as follows:Cream .......................................... fl. oz 4Syrup ........................................... fl. oz. 12Vanilla extract .............................. fl.dr. 1 or 2Yolks of 4 eggs.Rub cream with egg-yolks until perfectly smooth, then add the syrup and flavoring.This is to be served like a plain "soda" syrup in

Szechuan, Sichuan Chiles & Kung Pao Chicken

2008-10-03T17:01:00.001-07:00

Some while ago, while shopping in Monterey Park California; at the 99 Ranch Market I found a bag of Sichuan or Szechuan chiles. I saved the seeds and last spring planted 5 seeds. Only one plant sprouted and as of October 3rd, 2008, I had three chiles ready to pick. One ripe red and two green. They are all under an inch in length and less than one-half an inch in diameter. The red one tasted sweet

Chiles Trompita en Escabeche

2008-08-29T17:41:00.000-07:00

As of August 2008, I still cannot find HAVE FOUND a picture or image of the fabled chile trompita (trompa) It is like a chile güero, but more ball shaped. Don't confuse the trompo or trompita with the GÜERO, or, as it is termed in English: yellow wax chile. I first heard of this in Arturo Lomeli Escalante's El Arte De Cocinar con Chile, published in Mexico by Contenido in 1991. I

LIttle Ma's Recipe Corner

2008-06-02T19:37:00.001-07:00

I love Chinese food. Sometimes, when I think about Chinese food my thoughts run this way: There has been for the better part of my life, approximately 1 billion Chinamen. And even when I was a youth, that great number of people at at least one meal a day. By 2008, as I write this, the likelihood of the Chinese population eating more than one meal a day is good. So, for approximations sake, that

The Mint Julep

2008-04-15T06:55:00.000-07:00

The Mint Julep.Julep is a word of Arabic origin: julab or Persian: gul-[amac]b (rose water).The Julep is a source of inspiration for the English poet John Milton in his work ComusAnd first behold this cordial julep here,That flames and dances in his crystal bounds,With spirits of balm and fragrant syrups mixed.Not that Nepenthes which the wife of ThoneIn Egypt gave to Jove-born HelenaIs of such

MUSTARD AND ENGLISH SPICED VINEGAR

2008-04-09T13:04:00.000-07:00

I am an avid fan of how food was made over 100 years ago. These three recipes are from 1887. I have changed the term "white mustard seeds" to reflect the current use of yellow. The other two kinds are brown or black.IngredientsFrankfort Mustard1 # yellow mustard seed1 # brown mustard seed8 ozs. brown sugar1 ounce cloves, powdered2 ounces allspice, powdered8 to 16 fl. ozs. white wine or white wine

Tommy's Joynt San Francisco California

2008-04-07T17:40:00.000-07:00

Sadly, I have discontinued communications with this woman. Her forum is politically correct. I suggest if you don't want to be ostracized as I was don't visit her pages. I posted as recipe that was used prior to the U.S. Civil War and some "idiot" thought I was promoting racism.In honor of Clotilde's Days in San FranciscoClotilde is Clotilde Dusoulier, and she lives in the Montmarte, Paris.I

Chorizo de Don Marco Perfecto

2008-01-28T15:46:00.000-08:00

While I don't usually "give away" my sausage recipes, I have decided to post my Chorizo de Don Marco Perfecto recipe. Servings: 48 Cooking time: 5 minutes Preparation time: 2 hours Category: Main Dish Cuisine: Mexican Ingredients * 1 1/2 pounds beef,stew meat all gristle, nerves, bone and sinew removed * 1 1/2 pounds pork shoulder all gristle, nerves, bone and sinew removed * 1 pound pork fat

The Ruben Sandwich With Authentic Russian Dressing

2007-12-20T14:35:00.001-08:00

I believe that the first Ruben Sandwich I ever ate was at a now defunct Department Store in St. Louis. The store was named: Stix, Baer and Fuller, it was in the nice Lunch Room (pictured on the left) on one of the upper floors. I must have been about 10 years old at the time. Mom had me downtown with her, I don't remember why, but I do remember her suggesting the Ruben Sandwich to me. So I tried

Marinara Sauce and Meatballs

2007-12-05T16:34:00.000-08:00

This is my favorite recipe for Meatball Sandwiches, the recipe for which, follows.Preparation time is about 10 to 15 minutes and cooking time is exactly 30 minutes.Ingredients * 1 Tbs. olive oil, extra virgin * 8 ozs. onions, chopped * 2 whole garlic cloves, minced * 8 oz. tomato sauce, canned * 6 ozs. tomato paste, canned * 14 1/2 ozs. chicken stock, canned * 1/2 tsp. sugar * 1 whole bay

Cranberry Tangerine Sauce

2007-11-21T18:10:00.000-08:00

Cranberry SauceServings: 20Cooking time: 10 minutesPreparation time: 15 minutesCategory: CondimentsCuisine: AmericanRating: 5/5 starsIngredients * 12 ounces cranberries * 8 ozs. sugar * 8 fl. ounces tangerine juice * 1 tbs. tangerine zest (see note below)InstructionsMeasure the sugar, reserve. Zest the tangerines. Reserve the zest, covered. Juice the tangerines, measure the liquid and add

Safron versus Azafran

2007-09-17T21:48:00.000-07:00

A food revelation of a very small character.For years, I've purchased, in Mexico, Vinagre de Yema and could never get a sense of what it was used for. How it was different from white or distilled, wine or cider vinegar, all of which are found in Mexico. It dawned on me that this is a supposed copy of Sherry Vinegar in much the same way that safflower is called azafran in Mexico, factitious safron.

Well Aged Greek Tarragon Wine Vinegar

2007-08-27T14:37:00.000-07:00

The image is from a plastic bottle of Greek Tarragon Wine Vinegar. Red wine. It has sat on the shelf of a defunct mom & pop grocery for a decade. Maybe 15 years. The price on the label read: $1.59. 12 ounces of vinegar. This is either the last or one of the last 2 or 3 bottles. When it's gone I will never be able to make red onion, cucumber and tomato salad again. At least not as good as with

Jalapeños Stuffed & My Twist of Malt Vinegar

2007-05-02T18:33:00.000-07:00

Some years ago, while in Tijuana, I was shopping at the Plaza Rio Tijuana, B.C. While waltzing down the aisle, I spotted some canned tuna stuffed chile jalapeños. I bought a can and a can of the sardine stuffed jalapeños. I can recommend the tuna stuffing. The sardines are too dense and the chiles don't break up the sardines as well. The tuna is also a better flavor with the chiles. The Koreans

The Left Bank Sandwich - Paris France

2007-04-12T10:34:00.000-07:00

I got lost. I arrived in Paris France. I couldn't find my way to my hotel: Hotel Familia on the Left Bank. I had a map. I can read a map. I couldn't find my way from Metro Maubert-Mutualité to Number 11 rue des Ecoles (about 4 blocks). So there I was at the corner of Boulevard St. Germain and Rue St. Victor when I had to ask two fellows standing on my right for directions. "Perdonnez-moi, je

Anchor Steam Beer Mustard

2006-08-21T15:22:00.000-07:00

Anchor Steam MustardQty. Ingredient1 12 ounce bottle of Anchor Steam Beer1 1/2 Cup Mustard powder1/4 Cup Black Mustard Seeds1/2 Cup Yellow Mustard Seeds1 T. Curry Powder1 teaspoon salt1 Cup Golden Brown Sugar1 Cup Marinated