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Post by kit on Jun 24, 2012 15:23:00 GMT -5
You're right about using good ingredients in our foods and passing-up the bargains... a chain is only as strong as its weakest link.
I wonder how many people who like good food do the same thing in restaurants with pepper shakers with holes that are too small? I drilled larger holes in the cap of my favorite pepper shaker to allow the coarser grind. A small price to pay for less hassle at the table.
While we're on the subject of pepper, I remember years ago being with my lady friend in New York to see a show ('A Chorus Line' as I remember). During the day we went into a very upscale spice store (similar to Penzey's) and they had fresh imported Malabar peppercorns from India. I bought a 4 oz bottle and it cost me almost $30.00. But it was the best pepper I'd ever tasted and we only used it on special occasions. Now I settle for whatever peppercors the supermarket has... usually from Viet Nam.
Not being a salt freak, and with thyroid concerns in my family history, I still use the iodized salt when I have to. I know a lot of chefs are now touting sea salt, or Kosher salt, but I think that's just a trendy thing like the Hula Hoop. It'll pass.
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Post by Clipper on Jun 24, 2012 16:44:22 GMT -5
I just got back from a trip to Krogers for milk and I asked a middle aged man that takes care of the stockroom about the white pepper corns. He says the only white whole peppercorns he has ever seen come in are in a medley of black, white, pink, and green. He says the only time he has seen white pepper corns sold whole was in a wholesale club in NC and at that time they were in a restaurant sized container that looked to be a couple pounds or more of them. I have bought the medley in the past and the mixture was not all that fragrant or flavorful. Locally you might try a wholesaler such as that Italian Import place on Broadstreet or some other food wholesaler and restaurant supplier. If you google "white peppercorns, buy" you will find several sources for them ranging anywhere from $19.99 for a pound, up to $27 a pound for organic. There is even a place on there that lists 5lb quantity for $73. How much pepper can you eat? ROFL www.lobels.com/store/item.aspx?item=275 is one source that lists a smaller quantity for only $7.98. I just looked at the container that our BLACK pepper corns comes in. The particular batch we are using right now came in an 8 oz bottle for $12 and they were grown in Madagascar. I have to think that pepper berries can be grown anywhere tropical and humid. |
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Post by chris on Jun 24, 2012 19:08:10 GMT -5
Have you ever tried green pepper corns, They are great for adding to the gravy when making Rouladen. Got that from my German friend. It is not as "hot" or "spicey" (how would you describe pepper???) More on the milder side.
Hey you two quit yappin and post more recipes (moderator) ;D
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Post by Clipper on Jun 24, 2012 19:20:22 GMT -5
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Post by kit on Jun 25, 2012 8:37:21 GMT -5
I was going to say the same thing as Clipper. I've never heard of Rouladen and would like to find out more and see a recipe.
The only time I've used green peppercorns is in the 4 peppercorn melange. But I'm satisfied with good quality freshly ground black pepper and it really doesn't matter if it comes from Malabar or Viet Nam. As long as they're fresh, they're both great.
Living alone, and usually fairly busy most of the time, I'd like to see recipes or at least ideas for different kinds of sandwiches that are quick and easy.
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Post by chris on Jun 25, 2012 18:54:37 GMT -5
Hmm. I thought you would have at least a page full of recipes posted by now Chris. LOL  Instead of "yapping" put up the recipe for Rouladen, LOL ;D   you never explained what a moderators duties were and my understanding of what a moderator does is to make sure posts stay on topic. Soon as I finish my margarita I'll post the rouladen recipe for you all. It is my understanding it is of German origin. (btw you asked a person to be a moderator that doesn't even cook) but I do know good food when i taste it ;D All my recipes will be either something I have made or eaten. |
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Post by chris on Jun 25, 2012 19:13:29 GMT -5
Frozen Margarita,,,,,,,,,,,,,frost glass, rub a lime around rim, dip rim in rim salt. In blender add 1 part Triple Sec, 1 part fresh lime juice (or Rose's), 2 parts Tequila and ice. Pour into margarita glass and enjoy
1 tequila
2 tequila
3 tequila
Floor
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Post by Clipper on Jun 25, 2012 20:02:40 GMT -5
LOL, I simply thought I would pick on ya a little. There is not much to be moderated on a recipe thread. I think it will probably do okay without much supervision. |
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Post by kit on Jun 26, 2012 10:16:59 GMT -5
Chrish... I tried your no-cook Margarita reshipee and itsh a winner. Jimmy Buffet would be proud of you... urp!
Sho fugadabout the reshipee for the Roulade... er... Rolodex... um... Rolaid... uh...... oh to hell with it. And that goesh for the shandwichesh, too... hic!
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Post by Clipper on Jun 26, 2012 11:33:48 GMT -5
Oh dear! I wonder if Proboards has a provision for checking proof of age before a person is allowed to download a recipe for cocktails, lol. Not to mention the fact that some of our members can get into enough trouble on here without slurping down a few boozy treats before posting, ROFL.  |
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Post by kit on Jun 26, 2012 14:14:15 GMT -5
Oh, jusht go make yourshelf a margarita. It'll make you feel sho much better.
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Post by Clipper on Jun 26, 2012 17:30:46 GMT -5
Uuhhhhhh! NOPE! Hahaha! I guarantee it would NOT make ME feel better. I have drank enough of that stuff to last me a lifetime. I need only weigh what it did FOR me with what it did TO me. The "To me's" win hands down. You can have one for me if you like. If I were there, I would even buy.
The only recipe I would post after a few of those would be a recipe for disaster. LOL
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Post by chris on Jun 27, 2012 0:06:32 GMT -5
 these are my green peppercorns. Haven't a clue where they were purchased but I paid 3.95 according to the sticker on them. (maybe at Cook's World) I think white peppercorns are black ones minus the skin...could be wrong) white is used in cooking primarily for when you want the taste but don't want black specks floating around as in a white sauce for instance these are soft when used in my gravy and they are used whole |
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Post by kit on Jun 27, 2012 7:47:23 GMT -5
Chris... I use whole black peppercorns in my brandy-shallot-cream sauce for Steak au Poivre but I crush them first. When they saute in liquid for a while, they soften a bit. I've never tried the green peppercorns other than in the 4-peppercorn melange.
Clipper... of course you're right about alcohol being the main ingredient in the recipe for disaster. And of course you know that I didn't actually drink one of Chris' wonderful margaritas (although the thought did cross my mind for a moment). Just like you, I've been there - done that and the results in the long run were predictably dismal. However, I often use alcohol in cooking where it's boiled away so just the flavor remains.
Speaking of flavor, has anyone had the "Bo-bo Balls" at one of the Renaissance Fairs? I make something similar with ground beef and minced onions flavored with Chinese Five-Spice powder rolled into little balls and fried. At the Renaisance Fair you can get large Bo-bo balls or small Bo-bo balls. I got the small ones. When I asked the gal how they're made, she said, "First you catch a small Bo-bo..."
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Post by Clipper on Jun 27, 2012 9:34:34 GMT -5
Hahaha! Bobo balls huh? Do ya have to have a license to hunt Bobos? Do ya tag them like a deer or just demasculate them and let them go free? I, like you, was always a fan of the turkey drumsticks at the Sterling Fair. I am not a great turkey fan, but those things were awesome. We would get our turkey leg, and take pictures of Kathy's sister riding the elephant around and around in a circle, watch the little shows, and have a fun day. Dollywood also has them for sale. I first had one of those at the Iowa state fair when I worked for the Air Force. The damn thing must have weighed three pounds. A pocket full of napkins to wipe the dripping juices from your chin and you are good to go. LOL I heard what you are saying about the drinks. I use wine once in a while in cooking some Italian dishes. We do have a bottle of white wine in the fridge occasionally that I buy to cook some particular dish with. I also used to get a bottle of Lambrusco from a former Utica neighbor every year for Christmas and didn't have the heart to tell her that we didn't drink. Hell, even if I wanted to drink, I can't afford to turn my liver to a brick again at this point in my life. Been there and done that, and was lucky enough to make it through the bleeding ulcerated stomach, the decreased liver function, and pancreatitis. My pancreas and liver could never take the shock I don't think. Hell, a major hangover would probably KILL me at this point, LOL. Other than a splash of wine in a sauce now and then, we are not that much into gourmet cooking that would involve regular use of wines and flaming things with brandy and liquers. Is it proper to flambe' a meatloaf? ROFL  |
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Instead of "yapping" put up the recipe for Rouladen, LOL ;D 
