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Recipes, kitchen tips and tricks

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Efcjake said:
It's funny how the Chinese restaurants catered to the local tastes. This side of the water it is a lot more sweet dishes. No crispy duck anywhere. No Salt and Pepper chicken stuff.

I miss going to the local chippy and seeing about 400 menu options.
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Salt and pepper chicken is currently the big craze. Personally, I love a good ol' three meat won ton noodle soup with chair sui, crispy pork and duck.

When you to a Chinese restaurant away from Liverpool, you often find the menu limited to sweet and sour, lemon chicken and the other traditional British menu.
 
Sassy Colombian said:
Two years ago when we visited Mexico I ate the best pibil tacos made the original way buried in a pit with a fire, they were the best tacos in town and it was just a street taqueria but so popular that by 1 pm they usually run out of food.
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We stayed in a little villa in Merida which wasn't very touristy at all. We went to a traditional Yucatan restaurant and got this the first night and then my dad asked Lily the housekeeper from the villa to teach him the recipe. She also made us sopa de lima which was one of the nicest chicken soups I ever had and she also taught me how to make hot sauce by charring the peppers.

Every day I would go into the bakery and buy something for breakfast and then head to the market taquerias for lunch. I could live there very happily.
 
Efcjake said:
We stayed in a little villa in Merida which wasn't very touristy at all. We went to a traditional Yucatan restaurant and got this the first night and then my dad asked Lily the housekeeper from the villa to teach him the recipe. She also made us sopa de lima which was one of the nicest chicken soups I ever had and she also taught me how to make hot sauce by charring the peppers.

Every day I would go into the bakery and buy something for breakfast and then head to the market taquerias for lunch. I could live there very happily.
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It seems you learned a lot while there. I love Mexico and its people, I could live there too Although not in a very tourist area but more of a unknown pueblo.

We have been to the Yucatan peninsula a few times, two years ago we visited Tulum again and it has changed so much since we first visited 15 years ago. It has become very touristy but still had a great time. But a decade ago we visited a very small town named Río Lagartos and we had an amazing adventure there and got to eat some fish tacos with the fisherman that had just caught the fish.

Mexican food is surely one of my favorite couisines, even more than Colombian.
 

Sassy Colombian said:
It seems you learned a lot while there. I love Mexico and its people, I could live there too Although not in a very tourist area but more of a unknown pueblo.

We have been to the Yucatan peninsula a few times, two years ago we visited Tulum again and it has changed so much since we first visited 15 years ago. It has become very touristy but still had a great time. But a decade ago we visited a very small town named Río Lagartos and we had an amazing adventure there and got to eat some fish tacos with the fisherman that had just caught the fish.

Mexican food is surely one of my favorite couisines, even more than Colombian.
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Mexican food is its own world, and is as complex, varied and rewarding as French food. I don't know Colombian food that well in detail - we see more Venezuelan influences around here because there are so many more expats these days, and everything merges into the "Caribbean" or "Cuban" slots we 'Muricans understand when it comes to what's on the menu, as opposed to what's available (these are two different things, btw - much more is usually available than what you see on the menu, if you ask nicely).

For the best authentic stuff, follow the sheetrock guys and see where they get lunch. Honest.

Do arepas qualify as more a Venezuelan than a Columbian staple? Either way, they are addictive. We have a local Peruvian place that got me hooked on Huacatay.
 
Will be making a lemon curd cake tomorrow. This is the easiest recipe ever for making the curd ; I like it sweet and sour so only use 200g of sugar, you could use even less.

scottishmum.com

Microwave Lemon Curd Recipe | Scottish Mum

Making recipes easy and quick to do always sits well with me. Toffee is quite hard to make in the microwave, but lemon curd is as easy as saying 1.2.3. To cook lemon curd (lemon cheese) on a stove, you need to do a pan within a pan of water method as the curd
scottishmum.com

IMG_20210403_161533.jpg
 
Here's that pimento cheese recipe. Better late than never. This is the easy version. The hard version is about searing your own peppers and going from there, which is another post, and is much much tastier. This is bog simple and easy.

8 oz block sharp cheddar cheese
8 oz block pepper jack cheese
1 tsp. ground horseradish
7 oz jar Lindsay pimentos - 2 small jars if you can't find this - make sure they are diced fine.
couple shots of tabasco
pinch of salt
Enough Duke's mayo to make the consistency what you want it to be.

Get the cheese in two blocks and shred it just before you make the pimento cheese - the preshredded stuff gets too dry, and they coat it so it doesn't clump in the bag. Shred it fine - your food processor is your friend. If in doubt, always add more pimentos. Best on a fresh whole wheat Ritz cracker.

Homemade-Pimento-Cheese-Spread-Recipe.jpg
 

After several pizza stones breaking, likely due to constant heating up/cooling down, I finally bought a pizza steel, which should last my lifetime and the lifetime of my children and their progeny. I really like it, and it's not outrageously thick, only 3/16"

1617749428799.png

I made this basic pizza on it: mushrooms, onion, pepperoni, and I used Roy Choi's spaghetti sauce as the pizza sauce. It turned out lovely.
IMG_6594.jpg

One thing I always hated was making the pizza on a peel or cutting board and having to slide it onto the pizza stone/steel (since the longer you take to make the pizza, the more heavy, soggy it gets and the less it slides off--the extra cornmeal/flour never really worked for me). But I finally used parchment paper and slid the pizza+parchment paper onto the pizza steel. And after 2 mintues of cooking, I then used a spatula and tongs to lift the pizza up and slide the parchment paper out--easy-peasy--so as to let the pizza continue to cook on the steel unfettered.
 
verreauxi said:
After several pizza stones breaking, likely due to constant heating up/cooling down, I finally bought a pizza steel, which should last my lifetime and the lifetime of my children and their progeny. I really like it, and it's not outrageously thick, only 3/16"

View attachment 123346

I made this basic pizza on it: mushrooms, onion, pepperoni, and I used Roy Choi's spaghetti sauce as the pizza sauce. It turned out lovely.
View attachment 123347

One thing I always hated was making the pizza on a peel or cutting board and having to slide it onto the pizza stone/steel (since the longer you take to make the pizza, the more heavy, soggy it gets and the less it slides off--the extra cornmeal/flour never really worked for me). But I finally used parchment paper and slid the pizza+parchment paper onto the pizza steel. And after 2 mintues of cooking, I then used a spatula and tongs to lift the pizza up and slide the parchment paper out--easy-peasy--so as to let the pizza continue to cook on the steel unfettered.
Click to expand...

Cooking the base for a few mins in the oven, taking it out the oven, putting the toppings and then putting back in the oven can help with this too. The base should also be crispier.
 
verreauxi said:
After several pizza stones breaking, likely due to constant heating up/cooling down, I finally bought a pizza steel, which should last my lifetime and the lifetime of my children and their progeny. I really like it, and it's not outrageously thick, only 3/16"

View attachment 123346

I made this basic pizza on it: mushrooms, onion, pepperoni, and I used Roy Choi's spaghetti sauce as the pizza sauce. It turned out lovely.
View attachment 123347

One thing I always hated was making the pizza on a peel or cutting board and having to slide it onto the pizza stone/steel (since the longer you take to make the pizza, the more heavy, soggy it gets and the less it slides off--the extra cornmeal/flour never really worked for me). But I finally used parchment paper and slid the pizza+parchment paper onto the pizza steel. And after 2 mintues of cooking, I then used a spatula and tongs to lift the pizza up and slide the parchment paper out--easy-peasy--so as to let the pizza continue to cook on the steel unfettered.
Click to expand...
Top tip!
 

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