I just bought some masa from supermarket Chicago (it says natural) do I need to add salt, lard and other seasoning to make my tamales? Help!
I believe the shorter lifespan of this particular oil is due to the fact that it is unfiltered, "raw," and has no preservatives. I've kept it and used it for more than 3 months and it's been just fine.
A question and comment about the 3 months shelf life of the San Giuliano olive oil. You state that as if it is recommended to be consumed within 3 months or it starts losing its punch but is still alright. I have lived in Spain and notice they give an expiry date of about a year after the bottled date. Yet in the U.S. I constantly see bottles of extra virgin oil with any kind of date on the container. This would seem to me there are many bottles of rancid or near rancid bottles sold in the U.S.
I'll check out the video. I've used Kenny Shopsin's method (ghee and minimal scraping & stirring) for a couple of years, always with good results.
I discovered this brand at WF some time ago and I was impressed. A whole chicken (not very large, which is as it should be) costs around $10. This is a good price for a tasty meal.
I'd like to go on record and say that Jennifer did not write the offending "annoying" subtitle - it was written by an editor who perhaps doesn't understand the delicate nature of the organic pricing conversation. The CL food section has always been supportive of local farmers and we've defended the concept of paying for food's true worth numerous times over the years. I think the debate over this particular operation's pricing is worthy of further thought - look for a blog post next week.
Jennifer, if you are annoyed by local, organic farmers trying to make a modest living, then perhaps you should shop at Wal-Mart or better yet, get in line at the pantry. Organic farmers bear the cost of producing food, unlike subsidized conventional agriculture which pushes these costs (costs of energy, pollution, etc.) onto society. There is nothing sustainable about producing tomatoes and peppers, heat-loving crops, in the winter. Lastly, Dr. Bouchard does not contribute to a local food economy by undercutting local farmers who need to make a livable wage for their hard efforts. At $2/lb for tomatoes, Dr. Bouchard is not breaking even on his production costs and this undermines other local farmers. While his charity is commenable, his business practices are not.
It's my go-to method. Like crack I tell you (no pun intended).
If you've got access to fresh eggs, you should make eggs scrambled in the french style (as we call them at home). You can find recipes, but the gist is to turn your stove on the absolute lowest heat it can make. Melt a couple tablespoons of butter, then pour in the eggs and keep stirring by scraping across the bottom and edges until they are done. 15+ minutes.
something just magical happens when you cook a fresh egg that slowly.
They won't look like regular scrambled eggs - more like ultrafine grits. You can add caviar and a bit of half-and-half when you pull them out, but it's hardly needed.
The subtitle of this article "James Bouchard’s local farm does not have that annoying organic pricing" made my stomach turn, and not from hunger. I have long trusted the CL writers as intelligent eaters and supporters of growers of good food, but describing the price of organic food as "annoying" insults our organic farmers who are the backbone of a healthy local food system. It is good to see more bounty of local produce, but please consider respecting the livelihoods of our farmers when choosing your angle.
Of all people, I would expect you, Jennifer, not to perpetuate the myth that organic produce is expensive. I wish you would have also mentioned that the Veggie Patch at Bouchard farms is subsidized by Dr. James Bouchard, who is not actually trying to make a living and raise a family of the work of being a farmer. It's easy to provide cheap food when it's subsidized.
Great minds think alike ; ) - we just featured Counter Culture Coffee on ThirstySouth.com last week as a "great Southern coffee roaster" - http://wp.me/P14SmQ-6c
Dehydrated cane juice isn't a euphemism, it is the name of the ingredient.
I could have also listed the ingredient by its name, sucanat, which would have been my preference. There is a full description of the product, including its nutritive benefits over refined sugar, on the producer’s website:
However, the name is a registered trademark of the producer, and I didn’t wish to risk infringement by its unauthorized use. It is not 'brown sugar', a term which I'm sure you know describes granulated sugar that has had a portion of the molasses added back to it after being refined.
There was no deception, nor attempt to hide the fact that the ketchup is sweetened and contains sugar, intended in the choice of term. In retrospect I might have chosen 'whole cane sugar' instead, as it is my objective to focus on what something is… not what it isn't.
Also, the sugar came from cane grown in Brazil. If anyone out there in the interwebs is feeling helpful and knows a place to find dehydrated cane juice made from Florida cane in our fair city, please share.
PS- Also Sylvar, props on 'pillory' that's vocab you don't bump up against on a daily basis. If you care to deride me more directly: my email address is firstname.lastname@example.org. Additionally, it is neither my concern, nor do I wish to know, what manner of undergarments people choose to wear while enjoying the products I make.
Cannot contact David Arnal
do you have current contact info, ET
I had this hotsauce at Vortex in L5 with my order of Chili-Cheese spuds...can you say TASTY. I like hot-hot sauce, but this particular brand with the flavors (the peachiness) was absolutely DELICIOUS!!
Star's sushi grade tuna is flat out awesome as well. We occasionally buy a pound ($40 or so), make 1/2 as sashimi and lightly cook 1/2 with a sesame seed crust to feed 4
I get my dry aged beef from Publix.
It's as little as $5.99/lb for choice bone-in rib eye. Take it home and set it on a rack in the spare fridge for 7-14 days for a 4-8 lb slab 'o meat. I don't trim off the crusty pieces either. They're just too damn good to waste.
best beef i have ever eaten was in argentina. it is not dry aged.
Those steaks are worth it. Not sure if this is obvious, but the price per $ is after they trim the aged/hard exterior.
Ozersky just did a cool, brief video in the Lafrieda (king of beef in NYC) aging room, worth a look. Be sure to check out the porterhouse vs t-bone video from the day after too.
Seth, I can't wait to order some! It was great hearing about your new product. We're proud of you! Lisa
Creative Loafing Atlanta
Powered by Foundation