Something Delicious

[Corkey]

Ti leaves...

[ahk]

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

[Gráinne]

Originally Posted by Sun

Ooooh Pizza.

What kind of pizza toppings do you like?


Here is a question for everyone...what is the best pizza that you ever had?

What is the most creative combinations of ingredients on a pizza that you have ever had?

Not so much toppings (I don't like anything but pepperoni), but where:

When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ).

This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html

I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland .

[Corkey]

Originally Posted by ahk

what kind of flavour do Ti leaves bring to the pork?
anything you can compare it to?

Taro, is as close as I can get. Sweet...

[WolfyOne]

I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make

http://www.hispanickitchen.com/video...coconut-eggnog

[Ursy]

Sun, Catie, anyone else who is interested in Griswold or Wagner cast iron pieces, I recommend the Wagner and Griswold Society - http://www.wag-society.org/

They are passionate about their stuff, and can steer you clear of fakes on Ebay. You can learn a lot from them, and if you would like to actually feel and touch before you buy, maybe there are members near you who are selling things. You learn a lot from the forums, but there are parts of the forums where you need to become a member of WAGS to view them.

Some of them get their cast iron in big lots, keep the rare ones and sell off the rest. You don't have to pay much for a piece you're going to cook with, it doesn't have to be very rare and in mint condition as far as I'm concerned. If it's been well used, it's been well loved. Just remember to check that it sits flat and there are no cracks. Plus I believe that a WAGS member wouldn't steer you wrong, their reputation depends on it!

[Ursy]

Originally Posted by Sun

This is the one that I would suggest:

I just love the colour of that one.
I'm actually very interested in the doufeu that Le Creuset makes.
You put ice in the top, and it keeps the lid a bit cooler so that the steam condenses and drips down on the food, keeping it moist.



Whatever I get, I hope to get a black or dark coloured one because I'd like to use it in the solar cooker that I hope to buy one day.

I'm all about the green and sustainable these days

(Just have to sell the house and downsize before I can afford it, so send good house-selling prayers and thoughts if you can, I'd appreciate it muchly) xx

[Sun]

Originally Posted by ahk

I heart pizza.

I enjoy making my own really-- my favourite toppings are all just depending on my mood of the pizza. I like making...

1. a BBQ chicken with red onions and cilantro
2. meatball, marinana (that I make in 20 min), fresh basil, with mozz.
3. artichoke hearts, calmative olives, basil, roasted peppers, spinach, feta cheese, parm on a pesto.
4. roasted garlic, spinach, parm/mozz, with o/o

and my favourite place here in ABQ is Pizza by the Slice-- they make some killer thin sliced pizza with some really great green chili. MMM.

This is a problem because there are laws that require food handlers to wear latex or vinyl gloves. If you are dining out and you see anyone handling food with bare hands, call a Manager right away and complain. If a bartender or cocktail server is not wearing gloves they need to use tongs. This is not optional this is the law. There are so many ways to make people sick in the food industry that we as consumers need to call people out on bad practice. As for menu's ok, that is a really disgusting concept that a menu can be filthy, but I can see where that would happen. Carry Purell or something like this and wash your hands everyone. Take no chances. There is too much bacteria out there.

Oh lucky you! Throw us a recipe!

Do you have the red/orange "Flame" color? I love that collection. That was a tough choice for me when it came to color but I went with the indigo blue because it looks so French country authentic. Red is hard to resist though.

Ti leaves are hard to find! Banana leaves can be hard to find in some places too. I believe that the Ti plant is smaller than a Banana tree but then again I have seen some small Banana tree's on the islands so I guess it all depends on the species of the tree.

OH and HI btw-- I've been so bleeping busy with school this week -- I have 4 tests, 1 final tomorrow, and working on putting a resume together as well.

We made meatballs yesterday and had subs-- very tasty.

Now I move on to other threads I've missed in the past few days, sip some tea, and start studying again. Hope all my foodie friends are doing wonderful today.

Best.

Hey don't be a stranger! We have important foodie business to handle here

Good luck with your studies ahk!

[Sun]

Originally Posted by Corkey

Taro, is as close as I can get. Sweet...

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.

Seems like Ti leaves are really hard to find here.

I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.

Hawaiian Food Online

[Corkey]

Originally Posted by Sun

Dude open a cafe'! You are killing me with your good cooking. Yup Kalua Pig is about as far from Turkey as you can get!

Taro can be substituted and is interesting because it sort of melts a little. But if you wrap the pork in Taro and then Banana you will get that firm outer layer, it will hold in moisture and get you a little closer to the Ti flavor.

Seems like Ti leaves are really hard to find here.

I have used this company for other items but have not checked it for Ti leaves. However, if I want something I get on the phone with the vendor and have them go and get it for me. Usually they are happy to help.

Hawaiian Food Online

They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL

[Sun]

Originally Posted by WolfyOne

I watched this video and now I want to share it here
Yummy, yummy, yummy and simple to make

Wolfy! Oh wow you just took me on a trip back to Puerto Rico, thank you. My Mom is from the Island and the family makes Coquito, which we all love. This is a very creative interpretation using chocolate.

How cool. Choquito.

Cute.

Love that Daisy.

[Sun]

Originally Posted by Corkey

They haz mah favorite coffee!!!!! No cafe for me, I can't stand that long LOL

Recruit and Train!!


Geesh bro all that talent and no place of your own.

*sigh*

[Corkey]

Originally Posted by Sun

Recruit and Train!!


Geesh bro all that talent and no place of your own.

*sigh*

If I could hire you or Wb, then I'd think about getting a loan and do it.

[ahk]

Originally Posted by Sun

Hey don't be a stranger! We have important foodie business to handle here

Good luck with your studies ahk!

Thanks about studies-- I'm trying really hard not to be a stranger.

We have Cherry.

[Sun]

Originally Posted by Ursy

I just love the colour of that one.
I'm actually very interested in the doufeu that Le Creuset makes.
You put ice in the top, and it keeps the lid a bit cooler so that the steam condenses and drips down on the food, keeping it moist.

Whatever I get, I hope to get a black or dark coloured one because I'd like to use it in the solar cooker that I hope to buy one day.

I'm all about the green and sustainable these days

(Just have to sell the house and downsize before I can afford it, so send good house-selling prayers and thoughts if you can, I'd appreciate it muchly) xx

Good luck with the sale of the house Ursy. With all of the good energy that you 3 put into the home it will surely sell.

The condensation of steam was not a problem for me with the Dutch oven but whatever seems a better fit for you makes sense.

What kind of temperatures can you get up to with the solar cooking that you are interested in? I am taking a good hard look at the solar industry right now for another reason entirely and am impressed with how many people are reporting smooth sailing with new solar systems that are not only providing electricity but generating more than they need. So power goes back to the grid. Fascinating.

[ahk]

Citrus Rice:

75g sliced almonds
1L low-sodium chicken stock
1/2 tsp salt
2 tbsp extra-virgin olive oil
380g brown basmati rice, rinsed
1 handful chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
125g thinly sliced green onions
For the vinaigrette:
Vinaigrette:
8 tbsp extra-virgin olive oil
4 tbsp fresh orange juice
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp soy sauce
1 tbsp honey
1 1/2 tsp ground cumin
Salt and freshly ground black pepper

How to make Citrus rice salad

1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes.

2) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and half the almonds. Toss well.

3) For the vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

4) Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

~~

I'll ask honey about her other recipe -- Be back in a few hours.

[Sun]

Originally Posted by Corkey

If I could hire you or Wb, then I'd think about getting a loan and do it.

If you want to do something in CA hit me up in PM, I am talking to someone about a partnership for a future venture and you may be interested in that as well. Another buddy of mine wants to put a food truck on the road in CA and do some of the foods that we seem to have in common.

This economy sucks but, there is still room for creative foodies to make a go of it. Even when times are rough, people love good food. So, as I see it, this is as good a time as any to get into the food biz.

[Sun]

Originally Posted by ahk

Thanks about studies-- I'm trying really hard not to be a stranger.

We have Cherry.

Uh you got sucked into the delicious thread.

We are all responsible for pulling you away from your studies.

[*note failed codependent self work*]

Ok the thread is responsible.

It is a magnet.

I set my laptop on the kitchen counter and while I am doing a few different
chores around the house, I keep getting a magnetic pull back to this thread. lol

adding...the Cherry is a nice color.

[ahk]

Originally Posted by Sun

Uh you got sucked into the delicious thread.

We are all responsible for pulling you away from your studies.

[*note failed codependent self work*]

Ok the thread is responsible.

It is a magnet.

I set my laptop on the kitchen counter and while I am doing a few different
chores around the house, I keep getting a magnetic pull back to this thread. lol

adding...the Cherry is a nice color.

Very true-- but its not only because its about food, its about the people that are in it.

For sure-- leaving now.

[Sun]

Originally Posted by guihong

Not so much toppings (I don't like anything but pepperoni), but where:

When we had money in college, we went to Adriatico's in Cincinnati.
(Domino's was for when we were poor; i.e. every other week other than allowance week ).

This was the pizza place we always ordered from when I was a girl: http://www.compolastastypizza.com/default.html

I remember the father and mother well, and now his daughter and her husband run it. I always go there when I'm back in Cleveland .

I almost missed this post. Though I try to reply to everyone I do realize that sometimes I fail at that. Yall are just too interesting for me to keep up with

Seems that a lot of smaller family businesses are going out while new ones are coming in. I posted recently that in my hometown I was shocked to see how many businesses are still in business after 20 years. Some for 30, 40, 50 years. That is a long time for a business.

Domino's ooooohhh if it were not for campus business what would they do?

Because really at 3am does anyone really care?