food Harvest Cooking with Stickman
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oldsalty said:Absolutely my friend have become obsessed with this site! Lol kimchi is my next project
Cool! I think you'll like it... just use gochugaru from the Republic of Korea if possible... it's sun-dried and ground unlike what comes out of China. Better color, flavor and aroma. The Chinese pepper powders I've seen are all oven-dried before grinding, which makes for a darker product and drives off more of the volatile oils, which costs you in the flavor department. Keep us posted on how it goes for you.
Cool, thanks for that source Grant! These are the things I look for on a package of Korean pepper powder... first the country of origin, then...
gochugaru (red pepper powder) = 고추가루
deolmaeun (mildly spicy) = 덟매운
maeun (spicy) = 매운
taeyangcho (sun dried) = 태양초
some other sources you might find useful...
http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-gochugaru-korean-hot-pepper-powder.html
http://www.maangchi.com/ingredient/hot-pepper-flakes
Cheers!
gochugaru (red pepper powder) = 고추가루
deolmaeun (mildly spicy) = 덟매운
maeun (spicy) = 매운
taeyangcho (sun dried) = 태양초
some other sources you might find useful...
http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-gochugaru-korean-hot-pepper-powder.html
http://www.maangchi.com/ingredient/hot-pepper-flakes
Cheers!
Looking forward to seeing your pizza's Rick! I made a jerk chicken pizza couple weeks ago.yum
Thanks Devan, I appreciate the good vibe. I'm thinking in addition to the jerk chicken pie I'll make one white pizza with garlic, olive oil and 4 cheeses for the sauce, capers, anchovies, dried peppers and fresh parsley for toppings, one Portuguese-style pizza with ajvar for the sauce and chorizo, potato and rosemary for toppings, a traditional Sicilian Capricciosa with tomato sauce, mushroom, onion, ham, artihoke, olives, eggplant and interestingly enough... a couple of Vienna sausages on top. Nobody's quite sure why the wurstel on top but it does seem to be traditional in Sicily. I canned up the ajvar a couple of months ago, and made the tomato sauce this morning. It's just a cup and a half of home-canned tomatoes run through a food mill and simmered together with a pinch of salt, a pinch of sugar, pinch of Italian herb seasoning, a few grinds of pepper, tablespoon of tomato paste and a few sprigs of chopped fresh basil.
I'm thinking in addition to the jerk chicken pie I'll make one white pizza with garlic, olive oil and 4 cheeses for the sauce, capers, anchovies, dried peppers and fresh parsley for toppings, one Portuguese-style pizza with ajvar for the sauce and chorizo, potato and rosemary for toppings, a traditional Sicilian Capricciosa with tomato sauce, mushroom, onion, ham, artihoke, olives, eggplant and interestingly enough... a couple of Vienna sausages on top. Nobody's quite sure why the wurstel on top but it does seem to be traditional in Sicily. I canned up the ajvar a couple of months ago, and made the tomato sauce this morning. It's just a cup and a half of home-canned tomatoes run through a food mill and simmered together with a pinch of salt, a pinch of sugar, pinch of Italian herb seasoning, a few grinds of pepper, tablespoon of tomato paste and a few sprigs of chopped fresh basil.
Hi folks... back again after a hiatus of a few weeks... The fire cider is finally finished. It didn't have quite enough zing, so I added a pinch of my kitchen sink powder to improve its upper respiratory-clearing powers. We occasionally make tinctures, and the press comes in very handy.
I also made the week's quota of bread. This is our favorite... whole wheat, honey, buttermilk.
I'm gonna get some brisket at the market and make some Texas chili in the slow cooker today while putting together a Christmas Stollen for Thursday.
Cheers!
I also made the week's quota of bread. This is our favorite... whole wheat, honey, buttermilk.
I'm gonna get some brisket at the market and make some Texas chili in the slow cooker today while putting together a Christmas Stollen for Thursday.
Cheers!
Next step to Texas chili is making the chili powder. I put a couple of Cascabel chiles, a couple of Pasillas, a couple of Anchos and 4 Chimayos in a baking pan and toasted them for 10 minutes at 250 degrees, then removed stems and seeds and ground them together with 6 dried Pequins, half teaspoon of cumin, half teaspoon of garlic powder, half teaspoon of oregano and quarter teaspoon of salt to make about a half a cup of chili powder.
Next, I cut 2 pounds of beef brisket into pieces the size of your little toe, seasoned with salt and pepper, and browned in a dutch oven over high heat until all the water that exuded out of the meat evaporated and the meat was well-browned. Then I lowered the heat to medium and added a minced clove of garlic and a small chopped onion and sweated the onion. Stirred in a tablespoon of the chili powder, 1/2 tsp oregano, 1/2 tsp cumin, 1/4 tsp salt and stirred for a couple of minutes... then added a cup of beef broth and a 10 ounce can of Rotel chopped tomatoes with lime and cilantro. Brought the chili to a simmer and reduced the heat to low and simmered, covered for an hour until the meat was tender. Last step was to stir in a slurry of a couple of tbsp of masa harina and an equal amount of water to thicken the liquid.
I'll cook up some lucinato kale for greens to go with the chile tonight... we already have the fresh bread.
Now, time to make the stollen. Cheers!
Next, I cut 2 pounds of beef brisket into pieces the size of your little toe, seasoned with salt and pepper, and browned in a dutch oven over high heat until all the water that exuded out of the meat evaporated and the meat was well-browned. Then I lowered the heat to medium and added a minced clove of garlic and a small chopped onion and sweated the onion. Stirred in a tablespoon of the chili powder, 1/2 tsp oregano, 1/2 tsp cumin, 1/4 tsp salt and stirred for a couple of minutes... then added a cup of beef broth and a 10 ounce can of Rotel chopped tomatoes with lime and cilantro. Brought the chili to a simmer and reduced the heat to low and simmered, covered for an hour until the meat was tender. Last step was to stir in a slurry of a couple of tbsp of masa harina and an equal amount of water to thicken the liquid.
I'll cook up some lucinato kale for greens to go with the chile tonight... we already have the fresh bread.
Now, time to make the stollen. Cheers!
Chilli looks awesome!
Stollen.....is that like a fruit cake?
Stollen.....is that like a fruit cake?
paulky_2000 said:
S'right brother... No Beans!
Stollen is a yeasted German Christmas fruit-nut-egg bread. I make mine with whole wheat and whole wheat pastry flour, and a little cottage cheese to reduce the amount of butter in the dough. No shortage of fruit and nuts though, and I also soak the dried fruit in rum overnight before making the stollen.
sicman said:
Supper's at 5 Sic...
Mine isn't too sweet, and makes great toast! The family loves it.
Making some Yucatan-style pork braised in banana leaves with ripe plantain, caramelized onions, roasted and peeled yellow wax peppers and brown sugar in lieu of polincillo sugar.
After adding everything to the dutch oven lined with banana leaves, I tucked in the ends of the leaves, covered with aluminum foil and put into a preheated 325 degree oven for 1-1/2 to 2 hours until fork tender. I still have to make tortillas, spicy pumpkin soup and garlic-y greens to go with.
After adding everything to the dutch oven lined with banana leaves, I tucked in the ends of the leaves, covered with aluminum foil and put into a preheated 325 degree oven for 1-1/2 to 2 hours until fork tender. I still have to make tortillas, spicy pumpkin soup and garlic-y greens to go with.
Looks great Rick. Hope all is well with you and yours. looking forward to the finished pics!