Recent food finds

[cshenk]

Hi all!

I'm always looking for something new to try at the grocery store or a
new way to make something. This one isn't anything wild but it was far
from my 'normal'.

I had an old box of shake-n-bake gifted to me when a friend decided to
go gluten-free. I tried it about a month ago and liked it. I've since
been making my own from my own breadcrumbs. I like that I can design
my own flavors that way. Mostly I've used: black pepper, Italian herb
blend, extra basil, garlic salt and medium heat chile blend powder.

Here's another one! Red onion relish

2 red onions, thin sliced
2 garlic cloves, crushed
1tsp brown sugar
3/4c water
1TB balsalmic vinegar

Add first 2 with a little oil and cook 5 minutes while stirring. Add
rest and cover with lid ajar for 10 minutes. Makes about 3.5 cups if
the onions are large. Easily make 1/2 batch.

We've been using this in wraps for a lovely lift!

Anyone else find something new they liked?

[bruce bowser]

I noticed that red relish with onions is in demand in the north east a lot. I prefer sliced jalapeño peppers, relish, salsa and yellow mustard on hot dogs.

[bruce bowser]

I like sweet relish or dill relish.

[Bruce]

I once heard that hotdogs are made of polar bear dicks.

[Gary]

Bruce wrote:

>Bruce Bowser wrote:
>> I noticed that red relish with onions is in demand in the north east a lot. I prefer sliced jalapeño peppers, relish, salsa and yellow mustard on hot dogs.
>
> I once heard that hotdogs are made of polar bear dicks.

Global warming should put an end to that nonsense. :)

[Bruce]

Damn, no more hotdogs...

[songbird]

bruce bowser wrote:
...

> I like sweet relish or dill relish.

you can put garlic through a grinder to any consistency
you'd prefer and then cook it a bit with some vinegar
and other spices and perhaps even some sugar if you want
a sweet note to it. i've made gallons of this over the
years and it knocks the buzzards off a shit wagon at 100
paces but it's good. :)

i have normally made it with crushed red pepper flakes
(which are also great it peach jam with some vinegar for
a sweet and sour version with a kick - if you want to take
that up another notch use some green curry in it).


songbird

[cshenk]

Could be a yankee recipe! I stumbled across an onion pie that was very
quiche looking to me. It was from New Hampshire.

[cshenk]

I'll skip the sweet relish and probably all but the mustard from that
list for a hotdog.

[cshenk]

LOL! Sounds like my type! Skip the sugar though.

[bruce bowser]

I learned that from watching other people at Seven-Eleven. I thought I'd try it and it was pretty good. I think hot sauce was even added, too.

[M Kfivethousand]

That's because we will be growing a lot more tropical Jatropha curcas. Its common names include "poison nut" and "purging nut".

It's rarely fatal, but can be serious.

Varieties have been bred which can be edible with special processing, but its most common commercial use is for biodiesel production.

mk5000


I need your sweet love soft and warm
Wish I could feel you soft and warm
Loving me holding me
While I'm touching you soft and warm==Soft And Warm
Recorded by Vernon Oxford

[bruce bowser]

I used to think that. But when I put on the salsa, then peppers, then mustard, then sweet relish, it tasted like the sugar in the relish went way. It was so good.

[cshenk]

I can wrap my head around that. Meantime, I just got back from Asian
American Market. Love that place!

I debated a new to me product. It's a sort of pho base. The directions
were crazy though. More research indicated but it may be I just need to
know how much powder per cup.

[dsi1]

I made some burgers yesterday. The burgers were fried in butter and Worcestershire sauce. The bun had some Kewpie mayo on it. I stuck a slice of cheese on my wife's burger. I put some garlic chili sauce on mine. I use the chili sauce in stir-fry dishes. When it hits the hot wok, the cook usually starts coughing. On this burger, it was surprisingly mild.

https://photos.app.goo.gl/F773HJhoGtem3EN39

[bruce bowser]

On Monday, April 24, 2023 at 12:09:57 PM UTC-4, cshenk wrote:
> bruce bowser wrote:
>
> > On Friday, April 21, 2023 at 12:16:46 PM UTC-4, cshenk wrote:
> > > songbird wrote:
> > >
> > > > bruce bowser wrote:
> > > > ...
> > > > > I like sweet relish or dill relish.
> > > >
> > > > you can put garlic through a grinder to any consistency
> > > > you'd prefer and then cook it a bit with some vinegar
> > > > and other spices and perhaps even some sugar if you want
> > > > a sweet note to it. i've made gallons of this over the
> > > > years and it knocks the buzzards off a shit wagon at 100
> > > > paces but it's good. :)
> > > >
> > > > i have normally made it with crushed red pepper flakes
> > > > (which are also great it peach jam with some vinegar for
> > > > a sweet and sour version with a kick - if you want to take
> > > > that up another notch use some green curry in it).
> > > >
> > > > songbird
> > > LOL! Sounds like my type! Skip the sugar though.
> >
> > I used to think that. But when I put on the salsa, then peppers,
> > then mustard, then sweet relish, it tasted like the sugar in the
> > relish went way. It was so good.
>
> I can wrap my head around that. Meantime, I just got back from Asian
> American Market. Love that place!

Here in NYC, there are several of those. I've been to H-mart which is an Asian grocery store that even has a large food court.

> I debated a new to me product. It's a sort of pho base. The directions
> were crazy though. More research indicated but it may be I just need to
> know how much powder per cup.

Pho has a lot of ingredients, like beef tongue. Doesn't it take all day to make?

[cshenk]

Yes, this one happens to be exceptional. No food court but places like
that tend to be dummied down American fair. You won't realize it
though as youv'e never seen the real thing.

>
> > I debated a new to me product. It's a sort of pho base. The
> > directions were crazy though. More research indicated but it may be
> > I just need to know how much powder per cup.
>
> Pho has a lot of ingredients, like beef tongue. Doesn't it take all
> day to make?

It does from scratch. For me, just following my normal habit to
explore new foods to make.

[cshenk]

Grin! Our cookery today will be different. 5 crabs dedicated their
lives to our gustatory needs and we plan not to waste them.

[dsi1]

Crabs? I never learned to cook crabs. They're kind of scary.

[bruce bowser]

How else are you supposed to make crab cakes? One of my favorite dishes is baking crabmeat sandwiched by two flounder fillets. With enough Old Bay, that stuff is great with plenty of cole slaw and fries.

[dsi1]

The way I'd do it would be to open up a can of crab but I'm not a fan of making crabcakes. I'd eat it if someone made it for me. In my case, I'd make ahi cakes instead. I should make me some today - they're delicious!

https://photos.app.goo.gl/WzxaEvWTZ1xqtCr18
https://photos.app.goo.gl/z9xV8F87SwbDtmPV7

[cshenk]

These are the smaller Chesapeake blue crabs. Main Body generally 3.5
to 4.5 inches across.

[bruce bowser]

I recently saw a recipe for Spanish crab salad called ensalada de cangrejo.

[Gary]

dsi1 wrote:
> Crabs? I never learned to cook crabs. They're kind of scary.

The spiders of the sea. :)

I've always had live crabs. Most were caught by me but lately bought by
me (still alive). All of the good crabbing spots are private property now.

My kitchen has been a death camp for many thousands of crabs over the years.

I do kill them as humanely as possible though and that's up close and
personal. They go from live and happy to dead in less than 2 seconds.
I've timed it.

Many people put them live in a basket to steam. That can take several
minutes to kill them all.

[cshenk]

Don piths them first.

[dsi1]

Your kitchen sounds horrible. Generally speaking, my kitchen is a no-kill zone. The death sentence has pretty much been abolished from my kitchen. I'm ashamed to admit that I have killed a few dozen clams. I was just doing my job.

https://www.youtube.com/watch?v=U8HWl4Gkm18