11 posts tagged “food”

Show us your favorite breakfast cereal.

  So good on a cold winter morning

Show us a puppy.

 Yum.

Show us your favorite tool.
Submitted by Maraschino.

Chicago Cutlery 8 Inch Chef's Knife.  The cooking equivalent of a Timex.  Always reliable, easy to hold, easy to sharpen.  I couldn't cook without it.  Best value out there for a decent chef's knife, in my opinion.

I don't take credit for This, but I am willing to share it with you.  Happy Friday.

It's that time of year again.  Time of obligation and congress.  (I mean coming together, as in families, not the meaning better suited for New Year's Eve).

I've spent less than the average this year, as I always do.  But there is one area I have not fulfilled my obligation in.  Beyond the occasional meal or money or kind word to a homeless person, I have not yet donated anything to charity this season.

That changes now, and in a way suited to my love for all things gastronomic.  It's time for the 4th Annual Menu for Hope.  This is a way to donate money to buy raffle tickets, which can be used for a chance at some amazing culinary experiences or products.  This is an effort put together by food bloggers from all over the world.  Here's the link which explains the details, while Chez Pim has the details of the treats which you might score.  And there are treats available not just in the US, but in Australia, Asia, and Europe.  Maybe you can plan that next vacation around a wonderful meal.

Dig in, and take a chance.  At worst, you will be supporting school lunch programs in Lesotho.  And at best, who knows....

If you know any foodies, pass it on to them; they will thank you.

What's your favorite kind of homemade cookie?  Share the recipe if you have it.

My ex-wife's pizzelles.  Since we are still friendly, she still makes them for me and for my office at Christmas.  I would be happy to give you the recipe, but I would then have to kill you.  Suffice it to say that she got it from her now deceased Italian godmother.  I will tell you that she uses anise oil, rather than anise extract, and that she still uses the large spoon (slightly larger than a tablespoon) that her godmother used to measure ingredients.  Most pizzelles are just fancy sugar cookies.  Not these.  These are the essence of anise, with a bite, but not a crunchy bite.

You should be so lucky as to try her pizzelles one day.  Maybe if you're good...

If your Vox Neighborhood had a potluck dinner tonight, what dish, drink or dessert would you bring?

Papago Chile.  I call it that, because it has beans in it.  The Papago tribe generally uses the piquin chile in their food, which this recipe does not include.  But the word Papago is actually a Piman word which literally means "bean-eater".

I can't possibly give you accurate portions, since it's all approximate, but this ain't baking, so don't worry.  You need:

Cast iron pot, or French oven.  I prefer French oven, because it's cleaner, but cast iron is more traditional.

One package dried pinto beans.

Cubed top round steak.

Yellow onions.

Ancho chile.

Pasilla chile.

Jalapeno peppers.

Green peppers.

Red pepper flakes..

Black pepper.

Salt.

Tabasco sauce.

Brown sugar (or beer.  I don't cook with alcohol any more, but the original recipe calls for beer).

Clean the pinto beans.  (There are often rocks, or small dirt clods in pinto bean bags).

Add beans to the pot; fill pot with cold water.

Bring the water to a boil; simmer until bean no longer hard.  (Note; this does not mean soft.  Just so you can just break the bean). Skim scum off the top as you go.

While you're doing this, brown the top round cubes, using fat trimmed from the meat to grease the pan.

Dump out the water, and check to make sure there are no residual rocks or dirt. 

Add new cold water to the beans, and bring back to a boil.  Lower to simmer, add the browned cubes, with any juices from the pan, the ancho and pasilla powder, and red pepper flakes.  (I also sometimes add a dried ancho pod cut into strips).

Chop up the onions and peppers, and add to the pot.  Do not clean out the seeds from the jalapeno peppers before adding. 

The salt, black pepper, and Tabasco are intended to be used for fine-tuning as you go along.

Keep testing the meat.  When the meat is nearly tender, add the brown sugar (or beer) to add sweetness.

Keep cooking until the meat is completely tender.

When it is done, the onions and green peppers should have pretty much dissolved, and the beans have broken down to the point that the stew is fairly thick.  It should be a dark reddish/brown.

I always bring  lots of sour cream, a mild cheddar, and sturdy tortilla chips with the pot.  Oh, and Tabasco for those, like me, who want it even hotter.  If it's made right, it should be one of those chiles that makes you aware of its heat after it hits your mouth.  In other words, not in the mouth, but through the pores.

What is your favorite dish on the Thanksgiving table?
Submitted by Kadeeae.  

Crisp turkey skin. 

Show us your lunch.
Submitted by Oink.

I love the Kingdom of Bad4U, otherwise known as Philadelphia.

What's been your worst experience at a restaurant?