Thanks Jennie. I'll check it out. I hope FN doesn't "adapt" her so much that she changes to someone obnoxious.:rolleyes: They seem to be really good at that.:(Quote:
Originally Posted by jenn_librarian
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Thanks Jennie. I'll check it out. I hope FN doesn't "adapt" her so much that she changes to someone obnoxious.:rolleyes: They seem to be really good at that.:(Quote:
Originally Posted by jenn_librarian
Yeah, I had the DVR recording Aaron's show, but just told it not to bother. They've made him pretty much unwatchable. I liked him before they made him a "PERSONALITY" - one can have a personality and still be calm!
I always wanted to be a writer!:rolleyes::eek:Quote:
Originally Posted by Daisy and Delilah
RR's production company is footing the bills for this new 'Daisy' program. Is the other "latina" cook still on? She is a staple on the Mexican language channel stations in EL LAY.....toned down but still cooking with cleavage!
I missed the show this morning! I kept thinking to post a reminder about it and forgot. I was distracted about the new Hell's Kitchen and Top Chef!
I remember catching Daisy Duke on PBS, but didn't stay too long. PBs has always had a great rep for bringing good cooking programs to the tube. Rick Bayless is the top and there used to be an elderly woman, who I cannot remember her name, that made the 'real thing'.
Here's the deal-
Mexican cooking is as varied as any large country's cuisine.
Examples?
France, Spain and Germany influenced the cooking and culture of Mexico, the southern edge of the country's cooking is influenced by the Central American states-and even Cuba has a little part of he pie.
I can watch the "Mexican" cooking shows for entertainment only because the Mex cooking I grew up with is different than the regional dishes that get put on the air.
Tamales?
You can have Southern tamales, middle tamales and nothern ones!
The 'wraps' change - you can get a banana leave wrapped tamale from the south, one wrapped in a corn husk in the central part of the country and closer to the northern border you get the 'bastardized' tamales -wrapped in paper because some gringos won't do the organic wrappers!
I used the term GRINGO with affection, so complain to the newspaper, not me!;)
Menudo, tripe soup, varies too! You can get it white, red, with or without hominy!
Beans! Black beans are more a southern and Gulf offering, Pintos more a nothern fare. Then you have the TEX MEX twists on what is plated in a restaurant closer to the U.S. border.
------------------------------
My only peeve about Mex cooking on T.V. is the availability of the food used,
Where I live there are tons of Mexican stores and when I trip thru the produce sections I find stuff that even I don't know what it's for. Many herbs and spices are used for their medicinal and food properties-so you can find all kinds of weird stuff.
Oh, I almost forget!
ANCHO CHILE POWDER! One of Booby Flay's faves!
The ground up powder is an 'invention' of the gringo again! If you walk into an older person's kitchen you will see the garlic 'tail', dried chiles and a bowl of veggies hanging around someplace!
Dried chiles that get stuck in humid places or get wet get moldy. Some one figured out that if you grind them up and bottle them, they travel and last longer. At the AMerican store you can find displays of chiles and herbs in cellophane packages-that's another MEX thing-when they shop in Mexico you have to see what is being sold-the markets are open air affairs with product out in the open. LITERALLY!
Anyway, I'll shut up now and see if they put the show on again!
Thanks for reminding me!
This is Daisy Martinez, not Daisy Duke, lol. She uses a lot of fresh herbs and spices. She's the one I found out how to make home made Sazon, and about the herbs culantro (not cilantro), and achiote seed. She was not a "wow" personality, but she talked about how her mother and grandmother cooked, even did shows out on a beach to show how they cooked there when they were with family. She had a really nice show on PBS.
Martinez? Duke? What do I know?:rolleyes::)Quote:
Originally Posted by jenn_librarian
The flavors that you get from 'native' palnts is amazing. But, those plants or herbs are not always available everywhere and I really hate to see the prices on line. I mentioned that I pay 1.18 for a bottle of fruit seasoning and online it costs 4.95 plus s/h!
That's criminal!:eek:
I'll have to watch her. I like the COOKING shows and don't mind the storytelling.
-------
Oh,
There is one "MEX" veggie that really give me the heebie jeebies.
IT's called a chayote (chai yo teh) It's a squash-like veggie, looks like a green pear and about the same size. Kinda sweet, my dad loved them and would cook this soup and use them in the recipe. For some reason I could never get behind them, these days I see them in a store and want to buy one and cook one, just to punish myself!:D
Yes, Richard. Ingrid Hoffman is still on. I really like her. I didn't at first but I do now.
I just went shopping and saw chayote. I think I've seen someone use them on the Booby Flake grill show. They look strange and flavorless.
We're fortunate to have some selection of Mexican products here but I don't know what to do with them. You are a wealth of knowledge, Richard. I really enjoy reading about different things. Thanks.
Daisy is pretty straightforward right now. She's all about cooking and not trying to audition for Broadway.:rolleyes:
I really adore Paula Deen. Her accent is so adorable, 'ya'll'. I do agree that she puts butter in everything though.
Guy Fieri, I like him, spiked hair and all. Rachael Ray, she's cool but her laughter is hideous and that smile really makes me scared. LOL!
I hate Giada..she's cute but her head is big enough to be on a bobblehead shelf, her laughter is hideous and I hate the way she 'pronounces' things with her hands. Ina is cool too, I love her show.
Quote:
Originally Posted by Daisy and Delilah
Hey, don't confuse knowledge with endless trivia.:)
Mexican cooking is filled with wonderful branches of other cooking.
Example? THe French brought in the french roll, known as the 'bolillo' (Boh lee low) in espanol. The local places make TONS of them around a holiday and that is the go-to bread for fiestas!
The 'torta' (tohr tah) is a sandwich in a bolillo roll- My fave is pork.
They cook pork -carnitas- until it shreds. Avocado, mayo, some shredded cabbage, pork and some hot sauce?
Really good on a hot day with cold beer!
The spainards brought their chorizo (chore E so) which is more like a cured salami that the chorizo that Mexicans eat!
All in all Mex, food is no different that any other country that has had many visitors, including ours!
---------------
About Daisy? Since she isn't a regular TVFN find- NTVFN star?- and her show is produced with a different production company, she may not have the demands to put on a personality that the rest do. We'll have to see....
I missed CHOPPED this week and the rerun is on in about 20 minutes!!!!
I am stunned!!!
Mex food is usually spicy, fatty and off the charts when it comes to 'healthy food'.
Chorizo is a really spicy sausage made from beef or pork.
It's pretty fatty and you have to drain the grease off of it while you cook it.
I was tripping thru the bacon/sausage section of my local store and was going to pick up some chorizo when I saw-
VEGETARIAN CHORIZO!
I recoiled in shock and walked away in shock, now, you know that I will buy a package of the stuff and report back to you about what it tastes like!
I was too shaken to buy a package, but my curiosity is piqued!
Dude, THIS is going to be fun!:D
What the heck is vegetarian chorizo?? I can't wait to hear what it's like. I bought some chorizo yesterday and it's delicious!!
For the record, Richard. Food knowledge and trivia must be on the same level of expertise for me. You really know alot more about food than most people.
Aaron McCargo today was over the top again. I have to send an email to FN about this. They've taken away that wholesome goodness.
I'm still in love with Mr. Pat Neely.:love::love::love:
I watched the Ultimate Recipe Challenge tonight. The judge in the middle was in a very arrogant mood tonight wasn't he?
The lady that made the grapefruit cake had bad luck written all over her. I'm surprised they aired that. After all, she left the leavening out of her cake??? I felt sorry for her all the way around. Poor thing.
Question for anybody that can answer it: what is with Booby Flake and the blue corn meal pancakes? Do people in other parts of the country typically use corn meal in pancakes or is it a BF thing?
Has anybody had pancakes with corn meal?
Also: Is it possible to make polenta or grits out of regular corn meal. Is grits just a Southern dish? When I lived in Salt Lake City, I asked the Albertson's clerk where the grits were. He said, "Where what is?" He had no idea what grits were.
Ingrid Hoffman was on early this morning, Richard. Simply Delicioso. I like the food she makes almost always.
How did you do your chorizo?Quote:
Originally Posted by Daisy and Delilah
LOL, there is a dirty association about what people do with chorizo!
Cook the chorizo, drain the fat and then you can add onions, eggs or nopales (cactus).....the cactus is just like green beans and a wonderful way to finish off the dish. If you do add them to the dish put them in in this order?
Fry your chorizo, drain the fat off, add your cactus, drained, then toss in some eggs and scramble them.
The liquid in the cactus is sometimes slimy, you can rinse or put them out out to drain before you add them to the chorizo!
I know nothing about polenta/grits! That's gringo food?:D
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The Flake thing might have to do with Tex Mex food. Corn, in the south west is a strange puppy. It's different colors, blue, red, yellow, white! And all those colors can show up on one cob! It's mostly a regional thing and when some cooks discover it, they ALWAYS us it-it's a signature thing and they cannot let go of it!
Veggie chorizo?
I am going to buy some in the next week and cook it.
I'll post the ingredients and give you a detailed report! LOL, I didn't know where to post the results, the recipe thread or ???
Polenta is made with ordinary cornmeal, as far as I know. Boiled like oatmeal.
Grits are mostly southern. Made of finely ground white corn, boiled also. Hominy is also white corn, just not ground up. I don't like grits, but like to add a bit of hominy to pea soup. Grits are moving into the high class restaurants after being the mainstay of the diets of the very impoverished.
IN this financial climate I guess it's cool to be poor again?:DQuote:
Originally Posted by mruffruff
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One Paula Deen acknowledgement, Bacon in the oven is a little more time consuming, but well worth it!
Quote:
Originally Posted by RICHARD
Ever nuke bacon? It's quick and not as messy. Not turkey bacon, though. It morphs into a twig. I don't care for turkey bacon anyhow; it tastes sour to me but I cook it for my son when he visits.
I think its more to do with the current "Let's focus on Regional Cuisine!" Mind you, we had a North Carolina native who, every year, would cook grits for the Palm Sunday breakfast ... and admitted when I asked what they even tasted like, she said - well, something between cream of wheat and wallpaper paste ... the point is more the butter you put on it" so I was never convinced to try it. I never even ate Cream of Wheat when Ma made it, oatmeal for me, thanks!Quote:
Originally Posted by RICHARD
We both prefer bacon microwaved, it gets crispy and is not messy if one uses enough paper towel. I cannot imagine being patient enough to bake bacon and get it crispy.
Hmmm....does it affect your cholestrol levels less this way? :pQuote:
Originally Posted by RICHARD
Quote:
Originally Posted by Daisy and Delilah
ditto. He just makes me swoon!!! Those eyes, that smile. He's just so sweet and affectionate (taps her on the butt all the time, lol).
Mrs. Neely... she annoys me, lol.
Quote:
Originally Posted by Daisy and Delilah
I use regular corn meal as well for my polenta. If you want white grits, you can buy white corn meal. Hominy comes in cans in the veggie section by the cans of corn. The kind I see around here is a white label with blue writing on it. I had a few people ask me where it was when I worked in the Giant foodstore.
Sidenote... when I was reading the book "SHILOH" to the kids in elementary school, we discussed what they ate, and it talked about fried cornmeal mush. The kids had no idea what that was (we're in Pa, and this was a southern appalachian story). I grew up eating this, as it was cheap and what my mom had eaten as a child as well. You cook up cornmeal to make cornmeal mush, and then refridgerate it over night so that it sets up and you can slice it. You can slice it thick or thin, fry it in oil and serve it with Karo syrup, or table syrup.
I decided to make this for the kids I was reading the story to, and they LOVED it for the most part. It took some time to do, and the frying is messy cause the cornmeal tends to pop and spit when you fry in oil, but the end result is sooooo good, and crunchy and yummy! I took pancake syrup with me, and the kids in each 4th grade class tried it. Only 2 kids out of about 95 didn't try it, but that's not a bad percentage!
I gotta tell you, Richard.....the chorizo I bought was a cheater. It was just a small package of Goya brand, already cooked. I cut some slices and ate it. It was so good. I plan to take the rest and crumble it for scrambled eggs. I bet the fancy stuff is to die for.
Thanks to everybody for answering my questions about corn meal, etc. I've got a bag I bought that I can use now. I can't wait.
My mother loves cornmeal mush. I've never had it.
I absolutely love grits to pieces!!!! I grew up on them and I can't get enough. They must have enough salt and butter though.:)
I am really seeing alot of grits being served these days. Grits does seem to have moved up the social ladder.:)
Pat Neely can do no wrong, Jennie. :love: He puts me in dream land. What a sweet, thoughtful, caring, compassionate, and incredibly good looking man!!! I really hope Miss Gina really appreciates him.
http://i162.photobucket.com/albums/t...an/neelys6.jpg
http://i162.photobucket.com/albums/t.../get_image.jpg
http://i162.photobucket.com/albums/t...htheneelys.jpg
http://i162.photobucket.com/albums/t...n/38694431.jpg
We're looking at Pat Neely, not Gina, showing her boobies all over the place, lol!
It depends. If you inject the grease into a vein you get the bacon rush faster?:eek:Quote:
Originally Posted by Cataholic
D&D.
Is this it?
https://www.wegmans.com/webapp/wcs/s...ProductDisplay
That's more the Spanish style! You can munch on it raw.
I'll get the name brand of the Mexican stuff and if you can get some I'll get you cooking on it!
Turkey bacon? Blasphemy!:D
Oven bacon shrinks less comes out crispier and I put away half the cooked product. I can see doing a few packages, putting it aside and nuking it to get it hot.:cool:
OMG!!!!!!!!! THANKS JENNIE!!!!!!! I'm like a schoolgirl looking at those pictures. He looks fantastic doesn't he?????? I can see the love coming out of his pores. I might pass out.........:) :love: :) :love:
Richard, that's exactly the one. It's got a tough outer skin I had to remove but it's delish.
I would love to try the Mexican one. I bet it's great. They make such a big deal out of chorizo on FN, I had to give it a try. I am not dissappointed. I can think of a million things to cook with it.
Thanks.:)
Quote:
Originally Posted by Daisy and Delilah
JUst walked back from the store and bought a pork and a soy chorizo.
This is the brand I bought of regular chorizo.
http://www.caciqueusa.com/product_detail.asp?id=26
Ready for MORE confusion?
Mexicans call the spanish style of 'chorizo', LONGANIZA (Loh gahn ee zah), they call it chorizo!
I can't believe how vast this chorizo thing is. Now I know how little the FN really knows about it.
The one you bought, Richard....is that one large sausage or do you make patties out of it? I am so chorizo illiterate.:confused:
Well you MIGHT be able to 'patty it up'!Quote:
Originally Posted by Daisy and Delilah
You usually take the casing off-ALWAYS DO THIS! You could get it in a natural casing once upon a time-now it's plastic.
It crumbles into mush-it's almost like a chili con carne-without the beans!
After you cook it up for about 10-15 minutes you crack a few eggs into it and scramble away. Now, IF you want patties, You could probably add a spoon full of chorizo to a beaten egg and drop it into one of the circular molds that people use to make round eggs?
I have heartburn this morning so I may resort to a oatmeal brekkie....but I will be doing soy chorizo in the next few.
I noticed that for the same price you get twice as much soy chorizo than you do with pork!:confused:
Sounds delicious!!! Thanks! :)
D&D,
I just noticed that you live in FL!
There should be some Mex stores down there!;)
Now, If you are really daring? Grab a small jar of cactus and you can have a Mex breakfast like I was used to.
Richard,
We have alot of Mexican stores here. I have to say I've never ventured into one yet.
There was one at the end of my street on the main drag. They closed after a month. I was bummed because I wanted to go there.
The Mexican people aren't really heavily populated in my town but very heavy, north of me. Many of them are fern cutters in Pierson, the Fern Capital Of The World. I kid you not. That's what they call the town.
Alot of them are brought in by the wealthy growers to work the fields. It's a fascinating story.
I was lucky to have lots of Mexican kids come into the library where I worked. They were so appreciative and delighted to be there. Polite and kind as they could possibly be.
My sister is a school teacher. Her classes, for the last 5 years, were 60% Mexican kids. That school was about 30 miles north of me. It unfortunately closed last year along with 7 other small schools. My sister was so fortunate to have homemade Mexican food every day. In the cafeteria, and, delicious food brought in by her students Moms. She was in heaven.
I need to get in the car and drive up north and hit one of the stores. I'll let you know when I do. I've heard about the cactus and I've seen it in stores. It's another thing I have no idea how to cook.
What can you do with cactus?
You don't have to cook the cactus-you can get it canned!Quote:
Originally Posted by Daisy and Delilah
Nopales! They are just like string beans. You can buy them raw and cook them, but you have to de-spine them, chop and then boil.
They make a 'slime' that some people find offensive, just rinse and heat.
Breakfast?
Chorizo, egg, some nopales?
Or you can buy a canned enchilada sauce-has to be red- toss some nopales in and heat it up! serve as a side veggie.
Scrambled eggs and nopales, with some salsa in a flour tortilla? Lunch?
By themselves!
Buy a small jar to get the taste -sabor (sah bore)- and go from there!
Oh and invite your sister over and cook for her!:D
I have one of Rick Bayless' cookbooks, Mexico, One Plate at a Time. There are some yummers recipes in there. We do Mexican a lot now!
I'm intrigued by the "slime". Is that a big turnoff? Are we talking slime like okra? That doesn't bother me. Cactus is a succulent so I guess it would pretty much reduce to a slimy substance. Hmmmm...... This is so interesting.
Quote:
Originally Posted by Daisy and Delilah
Yes, Slime like OPRAH!;):D:D;)
DUDE, you are on your way!
When you go to the store take a pencil and write down what you see and let me know.....I'll try to figure it out!:D
STE.
LOL, that's another 'man crush' I have. Getting paid to eat Mex?
Get outta here!:cool:
We have to have a MEX recipe week! Do you find it hard to get ingredients where you live?
Anthony Munoz, a lineman for the football Bengals found that there were no places to get good tortillas in the midwest when he was playing there. He opened up a mex food place and made money on it, that was years ago!:D
Will do, Richard.
I made some scalloped potatoes today and crumbled chorizo in them. Delicious!!!!:D
I saw the listing for Daisy Duke this morning and she cooked chorizo.
I was up early and tuned in but feel asleep.:mad::confused:
I wish we had a TV in our library at school. I could have been watching Food Network on the days that I went in at 6am.
I'm still shocked that as a "media center" the only media we really have are books and magazines. My cookbook section kicks butt! I've put some major money into it on our book orders during the past 4 years.
On a side note, about Food Network... anyone find Ina Garten, the Barefoot Contessa, a bit pretentious? Even though some of her food really interests me, she just annoys me.
Ina Garten's voice and demeanor grate on my last nerve. She is very pretentious. Didn't she used to work at the White House? I can watch almost any show on FN but I can't watch her for very long.
I do like some of her recipes though.
Daisy was on again this morning. I really like her alot. :)
I barely watch Food Channel at all often anymore, but I like Ina Garten. errr, not in that way. I mean, I love her recipes and I watch her all the time. I have no clue who Daisy is..Quote:
Originally Posted by Daisy and Delilah
I've heard alot of people say they love Ina Garten. Maybe I just let her bother me too much. I think I got tired of the same old shows all the time. Rerun after rerun. Thank goodness they finally made some new shows for those people that love her.:)
Daisy was on yesterday morning at 9:30 EST. She is new to FN. I think that was her second show. I think her name is Daisy Martinez.
The whole 'push' for the cooks on the FC is that they demand more personality and it detracts from the recipes.
I always looked at the food as the star of the programs and the 'talent' as merely guides to the dish.
They do detract from the programs and get annoying very quickly!:(
Does anyone make these in Mexico? I had them in Spain, they're delicious!! :p I believe they only make them for Easter.
Panellets de Pinyones
Ingredients:
2 1/4 pounds of raw almonds ( 1 Kg )
2 1/4 pounds of sugar
1 box of instant mashed potatoes (dry)
1 egg
pine nuts
Mash the almonds. Put in a big bowl the mashed almonds, make a hole in the center and add the sugar to the hole. Prepare the mashed potatoes with 2 glasses of almost boiling water and the contents of the box. Pour it (very hot to mix easily ) on top of the sugar and mix everything together until you get a compact paste. Let it rest until the paste is cold. Form the paste into little balls (about 1 inch diameter), soak them with beaten egg, roll them in the pine nuts until covered. Bake at 375 F, 8-10 minutes. You can change the flavors, adding to the paste shredded coconut, instant coffee, cocoa...
http://www.pasioncondal.com/recipes/panellets.htm