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Finnforest View Drop Down
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Direct Link To This Post Posted: February 25 2012 at 19:02
I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start.  Anyone here an olive lover?   Suggestions?
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Direct Link To This Post Posted: February 25 2012 at 19:08
Originally posted by Finnforest Finnforest wrote:

I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start.  Anyone here an olive lover?   Suggestions?


Buy a can of large black olives.

Eat them.

That's my favorite.  Big smile

Used to put them on my fingers as a kid.  Embarrassed
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Direct Link To This Post Posted: February 25 2012 at 19:34
Originally posted by Finnforest Finnforest wrote:

I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start.  Anyone here an olive lover?   Suggestions?

Yes, for the love of God, stay away from the Mezzetta garlic stuffed olives.  Tongue
Those are tasty suckers.Angry

I'm making some chorizo burritos tomorrow. 





Edited by Slartibartfast - February 25 2012 at 19:44
Released date are often when it it impacted you but recorded dates are when it really happened...

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Direct Link To This Post Posted: February 25 2012 at 20:19
Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:

This evening I attempted puerco pibil, the pork dish that Agent Sands obsessed over in Robert Rodriguez's Once Upon A Time In Mexico. I should qualify "attempted" here as annatto seeds (that give the dish its colour and contribute to the flavour) are pretty hard to come by in deepest darkest Hampshire - but being a resourceful cook, I substituted pimentón and a pinch of nutmeg and hoped for the best, (I should also add that the traditional banana leaves that the meat is wrapped in during cooking are also unavailable in the average British town - here substituting aluminium foil didn't seem too much of a gamble).
could you substitute a little saffron or saffron oil for the annatto?   can't think of a good banana leaf sub but I suppose any large, mildly flavored green leaves might work.

Annatto is used as a cheaper substitute for saffron so it is possible, however, I think saffron in sufficient quantity for a pork shoulder could possibly be overpowering in flavour, it would also be massively expensive. I suspect the main flavour of the dish comes from the oranges and the colour of what I made was a pretty good match to pictures I've seen of the real thing. Annatto is used in Indian cooking, so I probably could find it if I looked harder and in the right towns.
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Direct Link To This Post Posted: February 25 2012 at 20:54
Originally posted by Epignosis Epignosis wrote:


Originally posted by Finnforest Finnforest wrote:

I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start.  Anyone here an olive lover?   Suggestions?
Buy a can of large black olives.Eat them.That's my favorite.  Big smileUsed to put them on my fingers as a kid.  Embarrassed


A Classic

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Direct Link To This Post Posted: February 25 2012 at 23:46
Originally posted by Finnforest Finnforest wrote:

I've been really getting into the olive bar, especially the fragrant kalamatas.....hard to stop once you start.  Anyone here an olive lover?   Suggestions?


Oh yes, absolutely!

Kalamatas are hard to top, though.
Do you enjoy tapenade Jim?
If you haven't tried it, I suggest some of that, a nice Italian wine and some crackers and you're good to go!
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Direct Link To This Post Posted: February 26 2012 at 10:47
I've never had it Linus but thanks for the tip...I'm going to hunt for it next time I'm at the better grocery!  Approve
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Direct Link To This Post Posted: February 26 2012 at 10:58
Better, make your own - it's easy as hell.


Right now, I've got a nice piece of pork belly roasting in the oven, on top of some vegetables. The veggies and fat will be the base for a nice gravy, and the lot will be served with fries and a salad. Simple, cheap and scaringly good.
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Direct Link To This Post Posted: February 26 2012 at 11:08
Tapenade isn't something I'd normally eat raw. I only use to coat a nice loin of cod before roasting or toasted on some small pieces of bread as a canapé. However, it is dead easy to make - chopped black olives and capers mixed with olive oil and flavoured with anchovy and a touch of lemon, then ground to a paste. You can add garlic and herbs if you like (though if eating raw I'd definitely avoid the garlic) .
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Direct Link To This Post Posted: February 26 2012 at 11:18
Originally posted by Angelo Angelo wrote:

Right now, I've got a nice piece of pork belly roasting in the oven, on top of some vegetables. The veggies and fat will be the base for a nice gravy, and the lot will be served with fries and a salad. Simple, cheap and scaringly good.
We've bought a piece of belly pork for a midweek meal - my favourite cut of pork without doubt, slow roasted so the fat renders out leaving behind a crunchy honeycomb of connective tissue and a wonderfully crispy crackling - yum. I like to sprinkle a pinch of five-spice over it while cooking - gives just a subtle Chinese flavour. Probably the only reason for having a jar of five-spice in the larder.
 
 
Tonight I'm cooking roast chicken using probably the most laborious and convoluted recipe going - brined overnight, blanched for 30 seconds, left to air-dry for 4 hours, slow roasted at a ridiculously low temperature for another 4 hours, left to rest for 45 minutes, then finally blasted at max temperature for 15 minutes. I hope it's worth it.Shocked
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Direct Link To This Post Posted: February 28 2012 at 23:39
Originally posted by Dean Dean wrote:

Originally posted by Atavachron Atavachron wrote:

Originally posted by Dean Dean wrote:

This evening I attempted puerco pibil, the pork dish that Agent Sands obsessed over in Robert Rodriguez's Once Upon A Time In Mexico. I should qualify "attempted" here as annatto seeds (that give the dish its colour and contribute to the flavour) are pretty hard to come by in deepest darkest Hampshire - but being a resourceful cook, I substituted pimentón and a pinch of nutmeg and hoped for the best, (I should also add that the traditional banana leaves that the meat is wrapped in during cooking are also unavailable in the average British town - here substituting aluminium foil didn't seem too much of a gamble).
could you substitute a little saffron or saffron oil for the annatto?   can't think of a good banana leaf sub but I suppose any large, mildly flavored green leaves might work.
Annatto is used as a cheaper substitute for saffron so it is possible, however, I think saffron in sufficient quantity for a pork shoulder could possibly be overpowering in flavour, it would also be massively expensive. I suspect the main flavour of the dish comes from the oranges and the colour of what I made was a pretty good match to pictures I've seen of the real thing. Annatto is used in Indian cooking, so I probably could find it if I looked harder and in the right towns.
perhaps;  if it were me I'd infuse a small amount of saffron into a large amount of hot oil, say a pinch of threads to 8 or 10 ounces of mild olive oil or enough to cover and work into the shoulder, heated slowly.  Of course that's only if you can't find annatto.

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Direct Link To This Post Posted: March 10 2012 at 19:04
I'm making my first tamale pie.  I first ate it at my friend's late mother.  It was amazing.

Beef, tomatoes, red, orange, and yellow peppers, onions, corn, and cheddar cheese all baked in a cornmeal crust.


Edited by Epignosis - March 10 2012 at 19:05
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Direct Link To This Post Posted: March 12 2012 at 21:01
^ oh yeah--  but I admit when I eat cornmeal crust pizza I can barely finish two big slices.

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Direct Link To This Post Posted: March 23 2012 at 18:59
I do declare, my eggplant Parmesan has to be in the top five dishes I make.

It's not a quick fix, but boy, is it incredible.
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Direct Link To This Post Posted: March 27 2012 at 17:25
Tonight, I'm concocting bacon-wrapped pork chops finished off with Red Stag and set ablaze.
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Direct Link To This Post Posted: March 30 2012 at 23:27
I still can barely find any recipes that don't make me buy a bunch of equipment or ingredients I'll never use again. Wish I could find some
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Direct Link To This Post Posted: March 31 2012 at 00:52
 ^ I know what you mean, though once you find something you like you'll get many years of use out of it:  a wok, deep fryer, baking pan, copper omelet pan, whatever it is

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Direct Link To This Post Posted: March 31 2012 at 01:02
I'll probably finally get around to buying a box grater soon so I can make some potato recipes. Cheaper than the other things I was considering(food processor, stick blender) so that's a plus
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Direct Link To This Post Posted: March 31 2012 at 02:46
Originally posted by iamathousandapples iamathousandapples wrote:

I still can barely find any recipes that don't make me buy a bunch of equipment or ingredients I'll never use again. Wish I could find some
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Just look for recipes that require the same ingredients.
like most Italian dishes require some kind of meat, garlic, olive oil, red and green peppers, onions, tomato sauce paste and whole, and some cheeses such as ricotta,  mozzarella   and Parmesan.
Plus kitchen spices such as thyme, garlic powder, onion powder, black pepper, parsley, red pepper powder, etc.

Also, if you have bought or have the equipment, look for recipes using that equipment.




Edited by KoS - March 31 2012 at 02:51
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Direct Link To This Post Posted: April 07 2012 at 16:22
Kyma's (Atlanta Greek restaurant) Slow-Cooked Eggplant Stew With Sweet Onions and Tomatoes
Ellie Krieger's Smoky Kale Chips
Released date are often when it it impacted you but recorded dates are when it really happened...

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