What can you expect in the Food Thread on PF?

[Ben Niehoff]

I made chicken paella yesterday, but I cheated a little bit.

1 lb. chicken breast
1 container (13 oz?) of green manzanilla olives with pimiento
1 small container (6 oz?) of diced pimiento
1 link of raw beef chorizo
1 large onion
2 cups rice (I used Jasmine, but really it should something like Arborio)
1 bottle of clam juice
4 cups chicken stock
1/2 tsp crushed saffron
2 bay leaves
salt
pepper
olive oil

Chop onion into quarter-circles, not dice (pretty easy). In a 5-qt dutch oven, saute onions in oil on medium-high heat. After a few minutes, add chorizo. After a few more minutes, add chicken breasts (cut into bite-sized strips). Cook until chicken changes color. Drain brine from olives and rinse (otherwise I find they add too strong of a brine flavor). Add olives and reduce heat.

In a shallow pan, toast rice in olive oil until it's translucent and smells really nice (a few minutes). Then add rice to dutch oven. Add clam juice, chicken stock, saffron, bay leaves. Bring to boil, and then simmer low, covered, until liquid is absorbed (1/2-hour-ish).

A true paella should be done in a wide, shallow pan rather than a dutch oven (apparently, the caramelization of rice on the bottom of the pan is important)...also, apparently you're not supposed to cover it while it's simmering. But this version is easy and tastes good.

 

[hypatia]

I love chorizo! I just brown it up in a pan, mix in some salsa and chunks of Pinconning cheese and I'm good to go.
I'm going to give yours a try Ben.

 

[Moonbear]

Green tomato pie, for you moonbear.

One 9 inch pie crust{i used the pre-made one}

Slice green tomato's very thin, about a pound should do.
One sweet onion, sliced thin
One large baking potato, also sliced{you guessed it} thin.
1/2 pound of well cooked bacon, crumbled.
about 1 1/2 cups of any kind of white melting cheese
Red pepper flakes to taste
Salt and pepper to taste


Layer it in order, several repeat layers{ mine was about 3}, and bake at 375 for 35 to 45 minutes.
I had mine hot last night for dinner, and then leftover cold today for lunch, it was great both ways.

Ooh, that sounds yummy! I'll have to try it. I just need to get cheese, and have all the other ingredients. Thanks!

 

[Evo]

If you are looking for exoctic foods for yourself or as a gift, check this out. This reminded me of Zz's pictures of his trip to Malaysia.

http://www.melissas.com/

 

[Ben Niehoff]

We have figs, papaya, and lychee in our local supermarket. Also, mangoes seem to be in season right now, because there are tons of them everywhere, and very ripe (bright red). I love California. :)

Last night we made Ethiopian food. We live about half a mile from Little Ethiopia in Los Angeles, so it's easy for us to get the ingredients. But I think you can order this stuff online, too (in fact, we walked into the physical store that runs www.injera.com[/URL] and bought some spices there).

[b]Siga Wot[/b] (a red spiced beef stew):

2-3 lbs. stewing beef (chuck), cut into 1/2-inch cubes
5 large onions, chopped (yes, five. You might even want 6-8)
5 tsp. minced garlic (it will cook down to be milder)
2 tsp. powdered ginger
1/4 cup Berbere spice mix (you can make this yourself or buy it)
2-3 tbsp. tomato paste
2 tsp. of salt (it sounds like a lot, but none of the other ingredients has any salt)
1/2 cup of water
Vegetable oil or butter for sauteing (we used Ethiopian spiced clarified butter, called Niter Kibbeh)

In a large pot, saute the onions and garlic in the oil/butter on medium/high heat until onions are translucent (about 10 minutes; there are lots of onions!). Add Berbere spices and ginger, then reduce heat to low and cook another 15 minutes. Finally, add beef, water, tomato paste and salt; bring to boil and then simmer, uncovered, on medium-ish until reduced to a yummy sauce consistency (this took a while...maybe an hour. You can increase the heat to reduce faster, but you have to stir to keep things from burning on the bottom).

[b]Misir Wot[/b] (a mild yellow lintel stew):

4 cups split red lintel
3 large onions
2 tsp. minced garlic
2 tsp. turmeric
2 tsp. salt
2 cups water
Vegetable oil or butter for sauteing

I know the proportion of water to lintels doesn't seem right, but a lot of water will come out of the onions. You can add more if it's looking dry, but in our experience it came out almost soupy as written.

Saute onions, garlic, and turmeric for about 10 minutes, until onions are translucent. Add lintels, water, and salt; bring to boil and then simmer uncovered until lintels are cooked (about 30 minutes). Lintels will turn yellow and soften into a puree consistency.To serve, ladle some portions of stews on top of injera (a kind of gigantic crepe made from sourdough teff flour [teff is a kind of grain]). Ethiopian food is traditionally eaten with the hands: First tear of a small, bite-size piece of injera, and then use it as a sponge to soak up some juices and wrap it around morsels of food. Then pop it in your mouth.For dessert, you can make fried ripe plantains (called Platanos Maduros in South America; I don't know what they call them in Ethiopia). These are easy:

[b]Plátanos Maduros[/b] (fried ripe plantains)

Ripe plantains (1 plantain serves about 2)
Butter

The trickiest part is knowing when the plantain is ripe. Unripe plantains are very starchy and won't make a good dessert. Ripe plantains should be black and yellow (at least 50% black), should feel a bit soft, and should smell sweet before you peel them. They ripen slowly, so if you buy green ones at the grocery, you might have to wait a week or so.

Once you have a ripe one, just peel it, cut it into whatever shape you like, and then pan-fry it in butter until caramelized. You can add some brown sugar if you need to, but they ought to be plenty sweet enough by themselves.

 

[Monique]

If you are looking for exoctic foods for yourself or as a gift, check this out. This reminded me of Zz's pictures of his trip to Malaysia.

http://www.melissas.com/

3 pieces of dragonfruit for $48? I can get one for 2-3 euros at the grocery store, that really seems over priced to me. 20 figs for $52, that is $2.5 per fig

 

[Ben Niehoff]

Yeah, fresh Calimyrna figs at the local store are going for a few bucks for a small crate (like the kind strawberries come in). Maybe 8 figs or so.

But after reading, I see that they're in season right now, and of course, they were grown in California. You probably can't get fresh figs elsewhere in the US, although apparently they also grow them in Texas and the Southeast.

 

[Evo]

Yeah, fresh Calimyrna figs at the local store are going for a few bucks for a small crate (like the kind strawberries come in). Maybe 8 figs or so.

But after reading, I see that they're in season right now, and of course, they were grown in California. You probably can't get fresh figs elsewhere in the US, although apparently they also grow them in Texas and the Southeast.

In Houston, you won't see figs in the store because either you or your neighbor has a fig tree that produces about a ton each year.

Here in Kansas, you can't get fresh figs, even in summer, the few figs that show up in the store look like prunes.

 

[Evo]

I just ate that jalapeno that was knocked off by the storm last night. That was THE BEST jalapeno I have ever eaten! It had all of the jalapeno taste and no heat. :!) :!) I guess I should let a couple ripen and save the seeds for next year. I want to eat the entire bush right now.

 

[Moonbear]

3 pieces of dragonfruit for $48? I can get one for 2-3 euros at the grocery store, that really seems over priced to me. 20 figs for $52, that is $2.5 per fig

I think it's the overnight shipping. I just looked at lychees and saw this:

This item is highly perishable and ships Next Day Air. Product pricing includes shipping upgrade

Most of that cost probably is the difference between really cheap ground shipping, which will get you bruised and rotten fruit, and overnight shipping.

 

[Andre]

Dunno, the lychees here last a week or two easily.

But with those prices, one glass of our own fresh fruit blend with fresh pine apple, nectarines, grapes, mango, oranges, etc, from the Dutch supermarket would be about a factor ten more expensive.

 

[scorpa]

I made a pizza for supper tonight, it was great! I am kind of lazy when it comes to the crust, I just use those ones that you add water to and let rise but they are pretty decent. I wasn't really planning on making one but I had some stuff at home that would work so I decided to go for it...ham, summer sausage, parmesan cheese, mozzarella, and loads of red peppers, tomatoes and onions...yum.

 

[Math Is Hard]

My neighbor's have a giant basil bush on the patio. I've been making myself Caprese salads every night.

I bought some seed and fill up their bird feeders now and then. It's a good trade.

 

[Moonbear]

My neighbor brought over a raspberry cobbler with vanilla ice cream last night. Yummy! She just got past her 11th week of pregnancy and the "morning" sickness has gone away, so she's baking up a storm apparently. Hopefully I'll soon have some healthy tomatoes to share.

 

[turbo]

I just had the most wonderful sandwich! Fresh locally-made spinach/cheddar bread with garden-fresh sliced tomatoes and cucumbers dressed with Cain's mayonnaise and a little salt and pepper. If I had another ripe tomato, I'd make another one and pig out.

 

[wolram]

Has anyone tried this stuff ,the meats sound like a good stand by, or even good for a chili or stew.

http://www.nitro-pak.com/index.php?cPath=147_58&osCsid=e8d137f0ecc8d4947d19fd5a6d8bcbff

 

[Moonbear]

Has anyone tried this stuff ,the meats sound like a good stand by, or even good for a chili or stew.

http://www.nitro-pak.com/index.php?cPath=147_58&osCsid=e8d137f0ecc8d4947d19fd5a6d8bcbff

Don't think I'd even want to, though, maybe Evo should stock up with all the storms she gets around her. Oh, wait, I think I'm getting them now.

I was looking at real estate listings today, and one house was advertised as having a bomb shelter followed by a note that it's "for the imaginative buyer." Maybe I should get it and stock up on those rations for it. (Actually, it didn't really deter me...the rest of the house sounded pretty decent, so if it's still on the market in the spring, I might take a more serious look at it...based on the age of the house, it's probably an air raid shelter in the basement, which might have potential for a good wine cellar.)

 

[turbo]

based on the age of the house, it's probably an air raid shelter in the basement, which might have potential for a good wine cellar.

Depending on how the shelter is buried/insulated, it could also be a good place for storage of winter vegetables like turnips, carrots, and winter squash. Our cellar is quite cold and winter squash keeps well, clear through February.

 

[wolram]

The basement might be a good place to keep an inflatable raft.

 

[Moonbear]

Depending on how the shelter is buried/insulated, it could also be a good place for storage of winter vegetables like turnips, carrots, and winter squash. Our cellar is quite cold and winter squash keeps well, clear through February.

Yep, that's what the air raid shelter in my grandparents' house got used for. I'm actually hoping that the bad real estate agent's comments will deter away other potential buyers until I'm ready to buy. There are some really horrible real estate agents around here, based on the terrible typos and awful ways they write up house descriptions. But, yeah, while I suspect a lot of people might be scared off by such a description, I'm thinking wine, roots, even just a good place to put up shelving for canned vegetables if the house has a yard large enough for gardening (I think that one did). It's pretty close to town too. *sigh* Too bad I'm locked into the current lease until next summer. The price is even on the lower end of the range I'd be looking at (not that I'd pass up a less expensive bargain). Though, if it's still on the market by spring or next summer, even better for negotiating lower prices. But, who knows, with houses sitting longer and prices going down, there might be something even better by then (or this one might be terrible if I see it in person, though, for the price, a fixer-upper wouldn't be inconceivable).

 

[Evo]

so if it's still on the market in the spring, I might take a more serious look at it...based on the age of the house, it's probably an air raid shelter in the basement, which might have potential for a good wine cellar.)

or Evo's new home

 

[Moonbear]

The basement might be a good place to keep an inflatable raft.

With this summer's weather, it might not be a bad idea! Maybe I'll just stock up a pond with fish rather than try gardening if we keep getting so much rain every summer. I'm kind of eyeing up the places with no zoning laws so I can get some of the ducklings from the farm in spring and grow them up to tasty size.

 

[Moonbear]

or Evo's new home

Or both. Ooh, it would be a good location to store the sisterhood's chocolate stock too.

 

[turbo]

Moonie, could you negotiate a purchase if the house is pretty nice and sub-let your current place? If your lease has a no-sub-let clause, what are the chances that your landlord would let someone assume your lease. You could take a little loss monthly, if you end up with a property that can be easily spruced up, especially if there is space to let you have a real garden. With the price of food going ballistic around here, I'm throwing lots of time and effort into the garden. The rot, mildew, and mold (and the slug damage) perpetuated by the constant rains are stressing my garden (and me) but I'm going to come out of this season ahead, one way or the other. My neighbors and I (and family members who garden) are sharing produce. I have a lot of peppers, lettuces, beets, etc, and share with a neighbor who gives us summer squash, and who will let me have all the dill I want to make my pickles. Another neighbor who supplied me with the varietal garlic cloves to start my crop will get lots of canned pickled peppers this season, and as usual, I will have his cute little grand-daughters here in the fall to dig carrots and beets and to pick apples and grapes. It's fun - they are 3 and 4 and they get such a kick out of getting dirty, especially when Grammy tells them that the family is going to eat what they picked for supper.

 

[Moonbear]

Moonie, could you negotiate a purchase if the house is pretty nice and sub-let your current place? If your lease has a no-sub-let clause, what are the chances that your landlord would let someone assume your lease. You could take a little loss monthly, if you end up with a property that can be easily spruced up, especially if there is space to let you have a real garden.

The chances of a sublet here are slim to none. I might be able to negotiate getting out of the lease a couple months early next summer, because it would put the place up for rent during the prime rental season (being a college town, everyone wants a place rented by Aug 1...the only exception being new residents at the hospital who need to start July 1). There would also be potential issues because the HOA limits short-term leases, so if someone were to sublet next summer, they'd probably have to be willing to take over the lease.

My rent is too high too afford both a mortgage and lease, especially since the new lease only just started (it's annoying...I really would have preferred buying now, but the new job didn't come through in time to avoid renewing the lease...if I knew I was going to get it in time, I'd have probably negotiated month-to-month rent while house hunting). But, no harm waiting until spring to shop...more houses come on the market then too, and property values are still dropping. I'm actually trying to save enough extra to have the option to close on a house with some overlap on the rental place so I have plenty of time to do any work on a new place and slowly move in before I have to get out of the rental house.

 

[Evo]

I'm kind of eyeing up the places with no zoning laws so I can get some of the ducklings from the farm in spring and grow them up to tasty size.

Nooooo, meat comes from stores. It was never actually alive.

 

[Moonbear]

Nooooo, meat comes from stores. It was never actually alive.

You just have to give them the right names:
"Roast duckling," "Duck a l'orange" ...

One of my friends grew up on a cattle ranch. They had names for some of the cattle, "Steak," "Sirloin," "Hamburger."

 

[turbo]

Good luck, MB! In most economic downturns, housing values drop after the problems with jobs, wages, etc. Maybe we're going to see another slide in housing if the economy continues to suffer, and you can buy near the bottom of the market. If you can buy early next spring (before people with school-aged children and tight budgets can comfortably shop for a new place), you may be able to get a decent place at the bottom of the market, and enjoy the appreciation that incremental (no-permit) home improvements can bring, along with any appreciation accrued through an improving economy. My wife and I sold our last place just before home prices nose-dived, and I'm happy about that. I'd love to be buying in this market, but since we down-sized heavily, we were much better off buying this place in an OK market and selling our much larger place in that market. The differential in values favored us in that market.

 

[turbo]

Nooooo, meat comes from stores. It was never actually alive.

You're a poof, Evo! One year, my uncle allowed his kids to name their pigs Romeo and Juliet. Hard lesson, maybe, but when you farm, you don't make pets out of your food.

 

[turbo]

You just have to give them the right names:
"Roast duckling," "Duck a l'orange" ...

One of my friends grew up on a cattle ranch. They had names for some of the cattle, "Steak," "Sirloin," "Hamburger."

My uncle and a partner raised Herefords, and they culled the males pretty early every year, leaving a matriarchal herd that followed very strict rules about which cow could lead the rest, who chose new pasturage, who chose to move to water, etc, etc. All the cows had names, and if you were familiar with the pecking order, you didn't have to ID them by appearance. Just watch them trekking from pasture to water to graining at the tie-up and you KNEW Rosie was first, then her oldest daughter Bessie, then, etc, etc. Any deviation from that order was a sign of dissent and would be a good clue that you ought to give those critters some room until they sorted it out. You don't want to be between an alpha female and a pretender!