Whatcha Cooking today?

[Tormahto]

I love a good char!

But do you love a charred char?

[Tormahto]

No I won't

You certainly won't.

Because whatever recipe is being talked about, it isn't mine.

[Sue_CT]

Well I ordered some Mexican oregano. It was difficult because almost all complained about what a pain it was removing all the sticks and branches in with the leaves, and some ended up throwing the whole thing away. Hopefully I picked one that isn't too bad. Is that the norm for Mexican Oregano? Why would it be and not be a problem with regular oregano. If I have to spend a bunch of time picking out the leaves from the brush I probably won't bother using it. But I will give it a try. Penzey's and Savory are too expensive especially for a single spice with shipping being 5,00 or more for a sinle item in addition to the high cost of the spice. But that said, they do not seem to have that problem.

[Sue_CT]

Tormato, It was Pepperhead's recipe! Sorry!

[Tormahto]

Well I ordered some Mexican oregano. It was difficult because almost all complained about what a pain it was removing all the sticks and branches in with the leaves, and some ended up throwing the whole thing away. Hopefully I picked one that isn't too bad. Is that the norm for Mexican Oregano? Why would it be and not be a problem with regular oregano. If I have to spend a bunch of time picking out the leaves from the brush I probably won't bother using it. But I will give it a try. Penzey's and Savory are too expensive especially for a single spice with shipping being 5,00 or more for a sinle item in addition to the high cost of the spice. But that said, they do not seem to have that problem.

I wonder if it could be winnowed, somehow.

I do it with several of the seeds that I save, like alliums. However, the allium seeds are heavier than the chaff, so the chaff comes to the top, and can be blown off.

With Mexican oregano, if the chaff is much heavier, perhaps it may go to the bottom.

[Danny]

We got some, but had grown it, so no help there. Sorry Sue.

Pepperhead, I agree with your post re the spices. We are a Hispanic family for the most part (with a surname of Diaz), LOL, and the family, even those in Mexico still, don't use cinnamon or cloves in their chorizos. Most in our family don't use vinegar or so little, you don't really taste it. A couple in the family make with a cure and sometimes some red wine, LOL ! One of the old abuelas still in Mexico makes a smoked/smoky version, and some of the best tamals wrapped up in a banana leaf, oh so good. She is the one who taught me about cactus pears and prickly pear pads, the easier way to get rid of all those spines.

Now I am hungry !!

[Sue_CT]

https://www.foodnetwork.com/how-to/pack ... is-chorizo

[worth1]

@Sue_CT
Not it's not the norm I've never had to pick out stems and such.
Oddly enough in Mexico they call Mexican oregano just oregano.
I just bought two bags full at Poco Loco Super Mercado on the way home from work.
It says oregano and comes from Mexico.
I looked at it and it's Mexican oregano.
I could tell buy the little buds in the bag.
I paid $2.09 for 1.5 ounces and I got 2 of them.
I also picked up 12 limes for 98 cents.
The green is washed out in the picture.

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[worth1]

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[Sue_CT]

Finally ordered some. Wish I had what you bought available to me. Finally found some that didn't have multiple reviews with that complaint, but I had to pay 5.99 for 2 ounces. That was one of the cheapest options, too. I keep trying to link to the product on Amazon, but it won't let me, even when I go through TJ.

[worth1]

@Sue_CT
I often pondered the idea of sending you a giant gift box.

[Sue_CT]

If you ever do, make sure there is a return address. I might return the favor. I promise, no Chorizo. But if you like Chocolate Chip Cookies, I am kind of known for mine.

[Sue_CT]

Honestly, Worth, the cost of shipping has gotten so high it would probably eat up any cost savings. But thanks for the thought.

[pepperhead212]

I made another one of those IP pasta dishes, this time with just under 12 oz of pasta, and a cup of dried black chickpeas, soaked over 12 hours, then cooked on its own, to stir in at the end. It was based on a dish I had made before, from Milk Street, with over a quart of halved cherry tomatoes, 6 sliced cloves of garlic, and 3 tb freshly chopped sage (increased by me, as original recipe was bland), and a tsp of chopped fresh rosemary (added by me). I also used 3 fresh bay leaves (instead of 2 dry).

The chickpeas I started soaking yesterday with a small amount of baking soda, and a larger amount of salt in the water. Then today, I rinsed them, and cooked them in the IP for 60 min, and it was ready to open after 18 minutes, and I drained and rinsed them again, and let them wait. While cooking, I got the tomatoes cut, and the rest of the ingredients ready.

I rinse the pot out, let it dry from the heat, then add 4 tb olive oil, and set for sauté/high. Stir in the 6 sliced garlic cloves, and cook until golden, adding the 3 bay leaves toward the end. Also stir in the tsp of rosemary at this time, and after about 30 sec, add the generous quart of halved cherry tomatoes, and 2 c water, 1/2 tsp sugar, 1 tb kosher salt, then 12 oz pasta. Mix well, pressing down, and when it starts bubbling, hit cancel, stir again, and put the lid on, setting the seal. Set manual for 5 min, and when finished, release pressure. Remove lid, mix well, adding 2 tb chopped fresh sage, and a tsp of smoked paprika, then put the drained chickpeas on top, and replace lid, unsealed. Let sit 3 minutes, or until pasta is al dente. Serve with some grated pecorino, and a little more sage, for garnish.
A little over of a cup of black chickpeas, soaked over 12 hours, then pressure cooked 1 hour, and still al dente! by pepperhead212, on Flickr

starting the IP pasta dish, with a large number of sliced garlic cloves, peppers, and bay leaves, in olive oil. by pepperhead212, on Flickr

Over a quart of halved cherry tomatoes, 1 tsp minced rosemary stirred in, and 12 oz of 2 pastas, plus 2 c water, before cooking 5 minutes. by pepperhead212, on Flickr

The pasta pressure cooked for 5 minutes, with the tomatoes and garlic, almost ready, but the sage and smoked paprika to be stirred in, with the chickpeas. by pepperhead212, on Flickr

Finished dish, with some pecorino, and a little more sage, to top it. by pepperhead212, on Flickr

[worth1]

Bratkartoffeln and a ground chuck patty with what the English called brown sauce.

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[Danny]

Going to make some mustard chicken in Panko tonight, some oven roasted veg and potato to go with it. Later this week, lamb breast curry again, so good. Excess curry will be bottled up and canned for later. Lamb breast, though fatty or maybe because, LOL, is so tender and juicy that way.

Pepperhead, do you notice any flavor difference between garbanzo bean types?

[worth1]

I have one enchilada left over but needed a side.
Chiliaters.
Sliced taters with chilie powder olive oil Mexican oregano and rooster brand Sriracha sauce.
First steam covered on stove finish in hot oven uncovered.

20221102_165927.jpg

[PlainJane]

Roasted daikon and squash, plus baked turkey meatballs.

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[pepperhead212]

@Sue_CT Here's a
photo of the Mexican oregano - I refilled the jar the second time since I bought 4 oz of it in 2021, and a small amount of it, showing how few twigs and seeds were in it. And the vacuum bag showing how much more is still in there, compressed, after the two jars.
The second filling of my jar - .65 oz in each time - and how much is left from original 4 oz pack. by pepperhead212, on Flickr

Mexican oregano, showing the very small amount of twigs and seeds in this batch by pepperhead212, on Flickr

[Sue_CT]

Wow that looks like good stuff, Pepperhead, I will have mine in a couple of days, I think, so I hope mine is as good.