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Alpaca Punch

Member Since 04 Nov 2017
Offline Last Active Oct 14 2018 05:50 PM

#1572757 Portuguese food influence including Tempura

Posted by Alpaca Punch on 02 August 2018 - 02:28 PM

Thank you for the link.  Very informative.

I was born in Japan (father was in the US military) and have lived there off and on during my lifetime, most recently 2008 - 2010.  I knew about the Portuguese influence on Tempura.  The article did not talk about the other important influence from the Portuguese - baked goods such as bread and cake.  Traditional Japanese cooking did not include the concept of an oven.  Even to this day many home kitchens in Japan do not have an oven.  My apartment in a brand new high-rise in Yokohama in 2008 did not have an oven - just a small broiler(fish grill) and three gas burners.  Breads and cakes are very popular items to buy as gifts.  When any of my co-workers would travel to Nagasaki for work they would always bring back some type of cake to share with the rest of us.

#1518107 Scored some store bought orange manzano

Posted by Alpaca Punch on 14 January 2018 - 06:17 PM

Over the summer the Sav-Mor in Corning, California had manzanos for $5/lb.  I bought 2 lbs. That Sav-Mor does cater to the local mexican population.  I did notice that the fine print on the small sticker on each pepper stated that they had been irradiated. Don't know if the seeds will grow but plan to see if they do germinate.  Last month a Safeway in Redding, CA had orange manzanos for $7/lb. but they did not look good- many were bruised and soft. I passed on those.

#1513768 Butter, oil or bacon juice?

Posted by Alpaca Punch on 26 December 2017 - 03:49 PM

Any fat can be used for a roux.  I use butter and bacon grease as that's what'is normally quick to hand in our house.  Have a friend who swears by safflower oil for his roux because of the smoking point as he's usually after a darker roux.


Same here - usually butter about 2/3rds of the time, if not that then bacon fat.  Never considered safflower oil but will use some next time I want a dark roux.

#1503828 [2017] If you could only grow one pepper.. which would you select?

Posted by Alpaca Punch on 07 November 2017 - 02:18 PM


#1503444 Hello from Northern Califonia

Posted by Alpaca Punch on 05 November 2017 - 11:23 AM

Hello all,

I am in Northern California near Redding.  I started growing peppers this past season at the instigation of one of my nephews.  He came to stay with us the summer before last.  (He’s a city boy and we currently live in the county.)  We were at a local farmers market and there were some chilies for sale.  He said he could eat a whole habanero with no problem. I told him that if he could eat one without choking or tearing up I would grow some for next year so he could have them if he came up again to visit us next summer. Of course he choked and teared up after eating just one. (Ah, the bravura of a 14 year-old.)  The world moves in mysterious ways and at the beginning of this year our nephew became our legal ward.   I kept my side of the bargain and during the spring we started growing the following peppers:



Trinidad Perfume

Chilhuacle Rojo





Aji Cito

Brazilian Starfish


Wiri Wiri


Chocolate Habanero


I tried to get a mix of heat and species.  We only got a few peppers because of the extreme temperature swings here this past year (killing frost the last week of March and 100+ degrees by early May).  All the plants are now in a greenhouse so we can overwinter them. I hope to have an abundant crop next year.  


I have been lurking here for a few weeks and have already learned much.  I hope that in the future I can add to the knowledge.