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Wayno
Big Wall climber
Seattle, WA
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Feb 12, 2017 - 09:48am PT
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I hear ya, Chaz. Up here they use the PC term, "international district". But the choices are stunning. I don't have to buy the whole duck, just the parts I want. Veggies that I have never imagined let alone pronounce. A whole isle of just soy sauces from everywhere. Rice? We got rice. I could go on and on.
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Ghost
climber
A long way from where I started
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Feb 12, 2017 - 03:00pm PT
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Up here they use the PC term, "international district".
Well, it isn't just Chinese, that's for sure. Plenty of Vietnamese and Japanese people, influence, and stores. Maybe "Asian district" would be more descriptive?
We used up the last of the nam prik pow last night, so it was down to the ID this morning to get some dried shrimp for the next batch. Of course that led to us coming home with a bunch of other great stuff in the bag.
I think the whole concept of "let's make America white again" must have been started by someone who hates food. Can you imagine living without access to anything much beyond beef and potatoes? Thanks to the influx of people to the US from all over the world, you can now get some interesting supplies even in the boonies. And for most people, there's a big enough city somewhere within a day's drive return, so they can still get all the weird sh#t our grandparents never heard of, but which we now love.
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Ghost
climber
A long way from where I started
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Feb 12, 2017 - 03:07pm PT
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Oh, and about Anita 514's question about chicken and mole...
First things first: Don't be fooled by Dingus' reply at the top of this page. He probably thought he could trick you. You know, that you'd give it a quick glance and not notice that his reply was not 514, but actually 541, and that you'd think it was the real deal. Ya gotta be careful on the internet, that's for sure.
Back to mole. I'm sure Survival has ten really great recipes, and he can chime in with those, but one thing to think about -- not just with mole, but with any moderately thick paste -- is that if you use a whole chicken, instead of just thighs or breasts, you have the option of loosening the skin and covering the entire bird with a layer of whatever between skin and flesh.
Slow roast it that way, and the meat takes on the flavor of whatever you stuffed under the skin. Tapenade is great, as was nam prik pow last night.
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Wayno
Big Wall climber
Seattle, WA
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Feb 12, 2017 - 03:20pm PT
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When I first arrived in Seattle I thought you could go to the "international district" and possibly get some borscht or some tacos or a pizza. I don't doubt there are people who think Asia is the world but this is America and We are the World, dammit.
I agree with you about food choices, David, except where salt cod is involved. They ate that stuff before refrigeration came to be. Why bother when you can get it fresh and probably even cheaper. And don't order mussels on Mondays.
I like the concept of a pantry. A collection of staples, spices, condiments, preserves, etc.. If you don't feel like going down to the market or wherever or someone tosses you a random piece of meat or surplus stuff, you can go nuts and eat well anyway. Sometimes, for me, a bowl of rice with some butter on it is just fine.
As per anita's question: there are a lot of creative things you could do with mole sauce, true but what you suggest is pretty much what the Mexicans that I've known do it. They take most of a day collecting, roasting, and grinding the spices and other ingredients and making the sauce. They then just slow cook whatever meat they want or can get and eat it with tortillas and maybe some rice. The stuff you get in a jar or can will be thicker than what a Mexican might make at home , so go ahead and thin it out with some stock and the slow cooking should thicken it as you go, but the desired consistency is like thick soup or stew. Mole is made differently in all regions of Mexico and the variations are quite interesting. Maybe do a google search.
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anita514
Gym climber
Great White North
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Feb 13, 2017 - 04:54pm PT
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So I used the paste with some broth to make sauce, to which I added whole canned tomatoes and a can of chipotles adobadas.
I put 2-3lbs of seasoned chicken thighs (lime juice, salt, cumin) in my crock pot, the mole sauce and let that cook for 7 hours.
Made some mango salsa and guacamole and voilą:
I like adding those hot little Thai chiles to my mango salsa for some extra bite.
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Wayno
Big Wall climber
Seattle, WA
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Feb 13, 2017 - 05:57pm PT
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Anita, it looks like you hit a home run. Damn that looks good. What time is dinner?
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Gary
Social climber
Desolation Basin, Calif.
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Feb 13, 2017 - 06:09pm PT
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Baking day.
Two loaves of white pan bread from The Bread Baker's Apprentice white bread variation 3. I add 5 ounces of whole hard white spring flour from Grist and Toll in Pasadena. I increase the liquid by two teaspoons to compensate for the whole grain.
First stage is a sponge, then add the rest of the flour and other ingredients and knead by hand, takes about 8 minutes and it's good to feel the mass transform itself into dough. Then a first bulk rise, then moulded and put in the pans, then another rise. Then bake. Makes great sandwiches for lunch. The grandbabies love it.
While the bread was doing its thing, I made apple pie from an 18th century recipe. Used Rome apples, the pie dough was an all lard recipe. No sugar in the dough, so it didn't brown much. It was much easier to work with than the all butter crusts I've been making and it was super tender. the filling was just apples and about 50% of the sugar most recipes call for. No spices, no lemon juice, no zest, just a bit of flour.
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Ghost
climber
A long way from where I started
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Feb 13, 2017 - 06:59pm PT
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I made apple pie from an 18th century recipe.
Well, that's appropriate. Most of us who hang out on ST are old enough to remember the 18th Century.
Kidding aside, I think I'll have to try that all-lard pie-crust... Well, I'll try it if they ever let me out of prison for killing Wayno.
Seriously. I've shared a lot of wine and food with that guy, and always had major respect for his palate. But now it turns out that, for all those years, he was just pretending to know anything about food. Probably worked in a gas station the whole time, not an Italian restaurant like he said.
Bottom line? Anybody who doesn't get the salt cod thing doesn't deserve to live.
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Gary
Social climber
Desolation Basin, Calif.
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Feb 13, 2017 - 07:18pm PT
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Bottom line? Anybody who doesn't get the salt cod thing doesn't deserve to live.
That might be a little harsh, but I see where you're coming from.
del cross just got the XXX rating for this page, methinks.
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Fritz
Social climber
Choss Creek, ID
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Feb 13, 2017 - 07:49pm PT
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Heidi & I had dinner about an hour ago, but I'm hungry again after looking at the last 10 or so posts.
Gud work folks!
(you bastards!)
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Wayno
Big Wall climber
Seattle, WA
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Feb 13, 2017 - 11:53pm PT
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I started disparaging salt cod years before I met you, Dave. It was actually my Italian Mom that got me started. She didn't like it much but had to eat lots of it. The old Italian guys I've known usually won't order it at a restaurant because it's not like their mom made it. Go figure. I'll eat it but I don't think there is much that is special about it.
And the Portuguese guys that don't have a word for fresh cod, I'll bet it's not because they like salt cod so much.
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David Knopp
Trad climber
CA
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Feb 14, 2017 - 09:10am PT
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hello California!
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G_Gnome
Trad climber
Cali
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Feb 14, 2017 - 09:23am PT
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^^^^^ This time of year, Hello Mexico!
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Gnome Ofthe Diabase
climber
Out Of Bed
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Feb 14, 2017 - 09:29am PT
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ESCARGOTSnails!?eeuww! I'm also allergic to them, so. . .
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Wayno
Big Wall climber
Seattle, WA
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Feb 14, 2017 - 10:50am PT
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Anita how could a Canadian make such a thing!? It boggles the mind.
LOL. You would think so, right? Poutine, eh? I actually like the idea. Gravy, taters, cheese, it just needs the proper execution. I would use a country gravy like what you are probably used to and home fries instead of french fries and the cheese, well, that could go in a lot of directions. A couple OE eggs on top...
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Ghost
climber
A long way from where I started
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Feb 14, 2017 - 05:49pm PT
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I started disparaging salt cod years before I met you, Dave. It was actually my Italian Mom that got me started. She didn't like it much but had to eat lots of it. The old Italian guys I've known usually won't order it at a restaurant because it's not like their mom made it. Go figure. I'll eat it but I don't think there is much that is special about it.
I love both. You can make wonderful meals with both fresh cod and salt cod. But they're worlds apart. Well, worlds apart taste-wise, but often not far apart geographically. If I could only have one, for the rest of my life, it would be salt cod. Nothing against fresh cod, but there hundreds of kinds of fresh fish in the world, so giving up one of them wouldn't send me jumping off the bridge. But no more salt cod? No, I don't even want to think about that.
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 14, 2017 - 07:16pm PT
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Found some surprisingly high quality cod at Pavilions-a good 3" thick! Baked it slathered in
butter with bread crumbs and chopped baby taters. Not classic Norsky style but damn godt!
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Wayno
Big Wall climber
Seattle, WA
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Feb 15, 2017 - 12:48pm PT
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If I could only have one, for the rest of my life, it would be salt cod.
I'll take a cheeseburger.
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