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Bèsame* 11-07-2012 08:06 PM
Boudin..you have to know what it is or....you can convince a friend it comes from a small alligator type animal. We ended up going boudin ball hunting...it was priceless! We took a shot gun and lanterns!
Quote:
Originally Posted by Sun (Post 694961)
Hi dee! So Cajun Grocer is a good bet? Awesome. Good to know.

Yes hon, I am familiar with boudin though its been forever since I have had it. What else do you load up on when you go to NOLA?

Chancie 11-07-2012 08:14 PM
http://www.thespicehouse.com/file/pr...nd-product.jpg

I can get this product in tons of stores.

Sun 11-07-2012 09:58 PM
Quote:
Originally Posted by Chancie (Post 695058)

I can get this product in tons of stores.
Hi Chancie and Welcome!

I have not seen this particular product but I have seen a few others. Guess it depends on where we are. In CA or NY I can find most anything. AZ not so much. Ordering online is a good option.

Oh Tamarind where have you been all my life?

Sun 11-07-2012 10:00 PM
Quote:
Originally Posted by Uniqueswtfemm (Post 695054)
Boudin..you have to know what it is or....you can convince a friend it comes from a small alligator type animal. We ended up going boudin ball hunting...it was priceless! We took a shot gun and lanterns!
Shotguns and lanterns? For sausage?

Gotta love the diversity in this thread!

little_ms_sunshyne 11-07-2012 10:03 PM
This is going to come out of left field but...

GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol

Sun 11-07-2012 10:07 PM
Quote:
Originally Posted by little_ms_sunshyne (Post 695137)
This is going to come out of left field but...

GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol
Left field is a great place! This is the "all things foodie zone" so bring it!

Goat cheese is awesome. There is a farmers market in Berkeley where the farmers bring amazing goat cheese. Well, they sell it in farmers markets all over CA come to think of it. One farmer however rolls small rounds of the cheese in chopped dried apricots. It is crazy good. Try it with sun dried tomato's sometime. Great as a bread topping.

Bit 11-07-2012 10:11 PM
Quote:
Originally Posted by Sun (Post 695127)
Oh Tamarind where have you been all my life?
In the produce section of Food City? It was always available when I lived there; can't imagine they would discontinue it. I used to find it at Fry's all the time too.

easygoingfemme 11-07-2012 10:21 PM
Quote:
Originally Posted by little_ms_sunshyne (Post 695137)
This is going to come out of left field but...

GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol
Mmm I love goat cheese! We have a vendor at our farmers market with the best in our region. In my opinion.

My goat cheese favorites:
Thin slice beets and roast them for just long enough that they are juicy, but still crisp. Smear them with goats cheese and sprinkle with fine chopped basil.

In the mushroom caps, yes! Baby bellas, stuffed with goat cheese, a slice of cherry tomato, and a bit of basil. Roast it and it's like you've got a stuffed lasagna bite.

I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs and then whip in some soft goat cheese and then add in, depending on the season, asparagus, spinach, fresh herbs...

Empanadas with black beans and goats cheese with some spicy salsa.

Love the goat cheese!

Corkey 11-07-2012 10:38 PM
Goat cheese pizza, with fresh tomatoes and basil....do it!

Bit 11-07-2012 10:59 PM
Quote:
Originally Posted by easygoingfemme (Post 695152)
I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs...
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.

easygoingfemme 11-07-2012 11:13 PM
Quote:
Originally Posted by Bit (Post 695176)
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.
Yes, non-dairy milk is a very easy 1-1 swap!

Sun 11-08-2012 11:51 AM
Quote:
Originally Posted by Bit (Post 695176)
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.
Cath have you ever used an olive oil/lemon flush with Gryph for gall bladder cleansing?

My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok.

I am very interested in knowing how your coconut oil baking experiment turns out. Please keep us posted.

And feel free to send samples *grin*

(you knew that was coming, lol )


Sun 11-08-2012 11:58 AM
Quote:
Originally Posted by Corkey (Post 695161)
Goat cheese pizza, with fresh tomatoes and basil....do it!

When are you making this for me?

I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control.

LOL

Yeah I can dream. But I like the idea.

The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works.

easygoingfemme 11-08-2012 12:12 PM
Quote:
Originally Posted by Sun (Post 695497)


My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok.

I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.

easygoingfemme 11-08-2012 12:13 PM
Quote:
Originally Posted by Sun (Post 695500)
When are you making this for me?

I really want a stone wood fired oven of my own so that I can make pizza the right way.

Yep, I want that plus a permanent outdoor station for making Paella.

Sun 11-08-2012 12:44 PM
Quote:
Originally Posted by easygoingfemme (Post 695505)
I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.
Maybe it depends on what brand of almond milk we are using. I love coconut milk. My only concern is that it is not coming from places that are trashing the rain forests to produce coconut and palm products. Getting info on sustainability is hard sometimes. Lots of misinformation out there. Goya is a good bet.

I have never used Hemp milk. Do you ever make your own milks? One of my concerns is that there is so much toxic soy milk on the market. People are trying to eat healthier by buying commercially produced mainstream soy products and they are buying poison. This is so frustrating to me. I am all for GMO and chemical labeling.

girl_dee 11-08-2012 12:49 PM
Right now i am at work. Can't wait to go home and have lunch!

We are having moose meat tonite, my first time trying it .

Sun 11-08-2012 12:52 PM
Quote:
Originally Posted by easygoingfemme (Post 695506)
Yep, I want that plus a permanent outdoor station for making Paella.
What kind of station for Paella?

You can bake the Paella in the cooler part of the wood fired oven though you would have to keep turning it like a pizza.

Spanish food...aye..I have been wanting to make arroz amarillo con gambas al ajillo for weeks now. With some roasted red peppers chopped and mixed into the rice. Sort of a quick fix when I am craving Paella and dont have hours to prepare it.

The sauce is so good that you can soak it up with a loaf of crusty tangy sourdough bread and still be craving for more.

Sun 11-08-2012 12:53 PM
Quote:
Originally Posted by girl_dee (Post 695523)
Right now i am at work. Can't wait to go home and have lunch!

We are having moose meat tonite, my first time trying it .
There is another thing that I have never tried.

How do you prepare moose?


easygoingfemme 11-08-2012 01:08 PM
Quote:
Originally Posted by Sun (Post 695525)
What kind of station for Paella?


I want a year round outdoor cooking station, so a nice big fire pit, would need some sort of roofing over it for rain/snow. Oh, and I need a Paella pan :) I do have a brick outdoor fire pit/cook station, but it's not wide enough for a paella pan and it's way out back on my property on the riverbank. Great for warmer weather cooking!


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