Adventures in Gastronomy

Yail Bloor · **Posted:** Thu Jan 01, 2009 3:10 pm

Sen. Loog Years GAR Wrote:

Looks Good, CBK! Wish y'all were here. Just dig an entire shaker of P'aja bloodies and waiting for guests to arrive.

NOICE. Yeah, I think its gonna be BBQ later, but I'm about to fire up the deep fryer for some wings to go along with this game.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Yail Bloor Wrote:

I grow my own herbs and hot peppers...I make my own pickles.

And yeah that's thyme.

Dig it.

That looks fantastic.

tentoze · **Posted:** Thu Jan 01, 2009 3:16 pm

SENEGALESE BLACK-EYED PEA SALAD (Salatu Niebe)

â€¢ Â½ pound black-eyed peas, soaked in water to cover for 1 hour

â€¢ 1 teaspoon salt, divided

â€¢ 1 tomato, peeled, seeded and diced

â€¢ 1 cucumber, seeded and diced

â€¢ 1 red bell pepper, seeded and diced

â€¢ 1 bunch green onions, chopped

â€¢ Â½ bunch flat-leaf parsley, roughly chopped

â€¢ Juice of 2 limes

â€¢ 1 habanero pepper, seeded and finely chopped

â€¢ 1/8 teaspoon freshly ground pepper

â€¢ 2/3 cup best-quality olive oil

â€¢ 8 lettuce leaves, for serving

In a medium saucepan, gently boil the soaked and drained peas in 1 quart water until tender, about 30 minutes. Season with Â½ teaspoon salt near the end of the cooking time. Strain and set aside.

In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining Â½ teaspoon salt and 1/8 teaspoon pepper. Gradually pour in the oil while whisking the mixture together. Gently fold in the peas. Cover and allow to sit for 1 hour so the flavors can marry. Serve in the lettuce leaves. Makes 8 servings.

I made a bigger batch than this, and ignored the lettuce leaf thing altogether. Also used 4 serranos instead of the habanero. A different wrinkle on traditional Suthren New Years Peas, but stuff is mighty tasty.

Yail Bloor · **Posted:** Thu Jan 01, 2009 3:19 pm

Yeah, i might just use that as a blueprint since im not planning on going to the store, but ive got enough to cobble it together. Thanks 'toze.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Anyone have any Emile Henry clayware?

I found a clay pot in our kitchen that must have been a wedding gift, so i'm seasoned it per the instructions and i'm making a scallop, shallot, and potato chowder in it.

We'll see how it goes, i'm shooting from the hip.

Kingfish · **Posted:** Thu Jan 01, 2009 4:21 pm

Prince of Darkness Wrote:

Anyone have any Emile Henry clayware?

I don't, but I've looked at several times and thought about buying some. I already have a good deal of LeCressuet and I'm not sure if I really need it. It looks really nice though.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Kingfish Wrote:

Prince of Darkness Wrote:

Anyone have any Emile Henry clayware?

I don't, but I've looked at several times and thought about buying some. I already have a good deal of LeCressuet and I'm not sure if I really need it. It looks really nice though.

yeah it does look nice. But the LeCreuset stuff is just enameled cast iron right?

If so, i'm fine with my large collection of lodge cast iron.

I'm wondering how this clay pot thing is gonna cook stuff. I'm wondering if it'll heat evenly like cast or what the hell is going on, but i just got a whiff of that chowder (i threw a very tiny bit of cumin, turmeric, and cayenne, some s&p, butter), but i'm getting bowled over by the delicate smell of cooking scallops.

I'm thinking this pot and i are gonna have a beautiful future together.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

I've got this one but in the black finish.

Aural Fixation · **Posted:** Thu Jan 01, 2009 4:51 pm

Prince of Darkness Wrote:

d Wrote:

no chorizo? You need to compare notes with Mama Tania!

you can add meat, but locally here, migas are eggs, no meat. sometimes you will see fajita migas on a menu, also tasty.

I wouldn't be opposed to chorizo, it's super tasty, just messy and oily as hell.

That's the great thing about cooking working class food, the definitions can change based on the locally available ingredients, plus personal preference.

Like the bazillion chili recipes out there, or the varied styles of bbq, all of which are delicious but totally different.

At least, that's what I think is the great thing about cooking working class food.

I don't add meat to migas, unless I throw in some shredded beef jerky.

I also don't eat migas inside a tortilla. Many Texans make migas with corn tortillas and eat 'em with flour tortillas...a concept I never understood (my parents ate 'em like that all the time).

I prefer to 'toast' my tortillas, throw in the eggs, mix them together and throw the cheese and salsa at the last minute. Slightly fold, turn off heat, allow the cheese to melt.

My dogs love migas!

Kingfish · **Posted:** Thu Jan 01, 2009 6:45 pm

Prince of Darkness Wrote:

Kingfish Wrote:

Prince of Darkness Wrote:

Anyone have any Emile Henry clayware?

I don't, but I've looked at several times and thought about buying some. I already have a good deal of LeCressuet and I'm not sure if I really need it. It looks really nice though.

yeah it does look nice. But the LeCreuset stuff is just enameled cast iron right?

If so, i'm fine with my large collection of lodge cast iron.
.

Enameled cast iron. Lodge works just as well. The only real benefit is clean-up. The LeCreuset was a gift.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Kingfish Wrote:

Prince of Darkness Wrote:

Kingfish Wrote:

Prince of Darkness Wrote:

Anyone have any Emile Henry clayware?

I don't, but I've looked at several times and thought about buying some. I already have a good deal of LeCressuet and I'm not sure if I really need it. It looks really nice though.

yeah it does look nice. But the LeCreuset stuff is just enameled cast iron right?

If so, i'm fine with my large collection of lodge cast iron.
.

Enameled cast iron. Lodge works just as well. The only real benefit is clean-up. The LeCreuset was a gift.

Yeah, we registered for some but didn't get any, which is only a little bummer. The soup in the clay pot turned out pretty friggin good.

Too bad Le Creuset and Emile Henry stuff is pricy.

Aural Fixation · **Posted:** Thu Jan 01, 2009 7:55 pm

Someone from work received a Le Creuset grill which she already owned. She asked me if I wanted it...uh...duh...YES!!

tentoze · **Posted:** Thu Jan 01, 2009 8:03 pm

Both the Le Creuset & Henry stuff is really nice, but sheesh- I guess I'm just a cheapskate. Earlier this year, I went looking for a tagine, and they both had very nice ones, but over $100 was more than I was willing to shell out for something that wasn't going to see a lot of use. Stumbled across one in World Market for less than $30 that works just fine for my needs.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

Father TimeToze Wrote:

Both the Le Creuset & Henry stuff is really nice, but sheesh- I guess I'm just a cheapskate. Earlier this year, I went looking for a tagine, and they both had very nice ones, but over $100 was more than I was willing to shell out for something that wasn't going to see a lot of use. Stumbled across one in World Market for less than $30 that works just fine for my needs.

I feel the same way, and was looking for a tagine, but i hadn't thought to look at world market.

Thanks for the tip!

And Tania, nice score.

tentoze · **Posted:** Thu Jan 01, 2009 8:28 pm

Prince of Darkness Wrote:

Father TimeToze Wrote:

Both the Le Creuset & Henry stuff is really nice, but sheesh- I guess I'm just a cheapskate. Earlier this year, I went looking for a tagine, and they both had very nice ones, but over $100 was more than I was willing to shell out for something that wasn't going to see a lot of use. Stumbled across one in World Market for less than $30 that works just fine for my needs.

I feel the same way, and was looking for a tagine, but i hadn't thought to look at world market.

Thanks for the tip!

And Tania, nice score.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/CIMG1480.jpg[/img]

Yail Bloor · **Posted:** Thu Jan 01, 2009 8:37 pm

I love my Le Creuset pieces but yeah, somebody else paid for them so I'm never gonna beat my chest and tell somebody they've GOT to have them.

What's that tagine thing for?

tentoze · **Posted:** Thu Jan 01, 2009 8:38 pm

Tagine is the name of the cooking vessel, as well as the type of slow-cooked Moroccan stews made in them. Good stuff.

Yail Bloor · **Posted:** Thu Jan 01, 2009 8:47 pm

Neato.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

http://www.moroccan-recipes.com/morocca ... cipes.html

tentoze · **Posted:** Thu Jan 01, 2009 9:00 pm

[img][img][650:488]http://i24.photobucket.com/albums/c45/tentoze/Cimg0182.jpg[/img][/img]

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

i don't have one yet, but from what i gather, they're a terra cotta slow cooker/steamer kind of deal.

Yail Bloor · **Posted:** Thu Jan 01, 2009 9:02 pm

I can't fix that one for you 'toze.

tentoze · **Posted:** Thu Jan 01, 2009 9:05 pm

Yeh, I went a different way and made it work, Thanks. That's a chicken, carrot, and garbanzo tagine. Lots of spices, raisins, dried apricots, onions, etc.

Prince of Darkness · **Joined:** Mon Oct 25, 2004 11:41 am **Posts:** 11048

nice. from what I gather you can use them stovetop or in the oven, right?

tentoze · **Posted:** Thu Jan 01, 2009 9:25 pm

Prince of Darkness Wrote:

nice. from what I gather you can use them stovetop or in the oven, right?

Supposed to be able to go either way, Phil. I've stuck mine on the stove-top (a smooth-top type) after it comes out of the oven to keep it warm.

Adventures in Gastronomy

Who is online