Julianna wrote: ↑Mon Oct 10, 2022 3:31 am @worth1 where do you get your boletus? That soup looks fabulous! I sometimes make my own cream of mushroom from a big mix. I am a big mishroom fan.

Thanks but my soup doesn't have mushrooms in it.
If it did I'd get them from the store.

worth1 wrote: ↑Mon Oct 10, 2022 5:27 am

Julianna wrote: ↑Mon Oct 10, 2022 3:31 am @worth1 where do you get your boletus? That soup looks fabulous! I sometimes make my own cream of mushroom from a big mix. I am a big mishroom fan.

Thanks but my soup doesn't have mushrooms in it.
If it did I'd get them from the store.

Lol i quoted the wrong person! That is what i get for middle of the night reading.

Julianna wrote: ↑Mon Oct 10, 2022 3:31 am @pepperhead212 where do you get your boletus? That soup looks fabulous! I sometimes make my own cream of mushroom from a big mix. I am a big mishroom fan.

I read this while sitting in a dentist office this morning (before the correction), and I had a feeling you must have been up very late, or tired from too much garden work!

When I got home, I took a photo of the vacuum sealed bag, sitting to take back down to my pantry - I re-filled a 1.5l jar with them, and the .75 oz for the recipe, and there was still about 2 c of them! So I just re-vacuum sealed the bag, and I'll put that in the inventory list.

I figured I'd just show you the label; however, I don't think they still carry it - I just checked them out, and the only mushroom product they have now is porcini powder. I think I bought it, along with some of their other dried mushrooms, on a clearance sale - the reason for so much in my pantry! They used to be the place I got many of my spices and chiles, with great prices and value, but the shipping charges went way up (and I think $200 was the free shipping amount!)...maybe they have changed, realizing some people have dropped them?
www.myspicer.com
Dried boletus, showing the company label. by pepperhead212, on Flickr

There's an 18 ounce hamburger steak hidden under the onions surrounded by leftover rice, diced tomatoes and okra.
Other spices include......
Sweet paprika, freshly ground black pepper, cumin, Knorr tomato bullion powder and so on.
It was for last night and also tonight.
[attachment=0]20221010_181807.jpg[/attachment]

pepperhead212 wrote: ↑Mon Oct 10, 2022 11:09 am

Julianna wrote: ↑Mon Oct 10, 2022 3:31 am @pepperhead212 where do you get your boletus? That soup looks fabulous! I sometimes make my own cream of mushroom from a big mix. I am a big mishroom fan.

I read this while sitting in a dentist office this morning (before the correction), and I had a feeling you must have been up very late, or tired from too much garden work!

When I got home, I took a photo of the vacuum sealed bag, sitting to take back down to my pantry - I re-filled a 1.5l jar with them, and the .75 oz for the recipe, and there was still about 2 c of them! So I just re-vacuum sealed the bag, and I'll put that in the inventory list.

I figured I'd just show you the label; however, I don't think they still carry it - I just checked them out, and the only mushroom product they have now is porcini powder. I think I bought it, along with some of their other dried mushrooms, on a clearance sale - the reason for so much in my pantry! They used to be the place I got many of my spices and chiles, with great prices and value, but the shipping charges went way up (and I think $200 was the free shipping amount!)...maybe they have changed, realizing some people have dropped them?
www.myspicer.com
Dried boletus, showing the company label. by pepperhead212, on Flickr

Lol! Up with the baby for days and the 4 year old.

I have some dry ones as well. I am just always curious about sources. I really should try some mushroom barley soup!

I have ordered online from Far West Fungi as well as Oregon Mushrooms (maybe dont remember that name quite right as it was 2007)and happy both times.

Had 13 ounces of hamburger I needed to cook.
Decided to make a cheese stuffed hamburger steak.
Ingredients are.
Knorr beef bullion powder
Freshly ground black pepper.
Dill relish.
Four slices of Kraft American cheese inside two meat patties and sealed
Probably a disaster but what the who.

What is the difference between a Hamburger and a Hamburger steak? 5.00 a plate.

I haven't looked in a long time, but I used to buy them fresh at WINCO. I liked them fresh to grill and replace meat patties on hamburgers.

Worth, I have watched several of those videos on YOUTUBE of Villa Cocina. I have been wanting to try making really good refried beans. Most of the ones I have had, and admittedly that is not a very large number, tended to be fairly bland so I never understood the attraction. The only time I made them myself they were canned black beans and very simply done with some bean liquid from the can, butter and salt and pepper and even those were better than most of what I have gotten at "fast food" type mexican restaraunts, like Chiplote, and Moes. I have also been wanting to try Shatshuka. How many of her recipes have you tried? She has traditional refried pinto beans, Guajilla refreid pinto beans and a refried pork bean recipe. But I don't see one for Shatshuka. I guess it isn't Mexican in its roots, but I have seen mexican versions of it. Recipes for it are easy to find but I want a really good shatshuka recipe. I don't generally care for Mediterrian recipes because not fond of feta, olives, or eggplant. Mexican versions sound much more appealing. I want a, like, knock your socks off flavorful Shakshuka recipe, lol.

Anyway if she has any recipes you have tried and consider "favorites", I would love some recommendations. I think I am going to regret ordering just one small package of Guajilla peppers from Penzy. I have never used them before, but she seems to use them a lot.

I had Shakshuka for the first time two weeks ago. Funny, I ordered it with zero knowledge of what I was ordering, I saw the description on the menu list tomatoes and an egg and thought why not. I don’t know what I was expecting, but what I got wasn’t it, still, I was intrigued with the flavors. Still am.

Refried beans when they are right are oh so good.

Well, did you like the Shakshuka or not? Was it the mediterrian version with feta? Some recipes add fennel too, another mediterranian ingredient I am not fond of. That is why I think I would really like a mexican or Tex-Mex version with fire roasted tomatoes and/or salsa and mexican cheeses.

worth1 wrote: ↑Tue Oct 11, 2022 4:30 pm There's an 18 ounce hamburger steak hidden under the onions surrounded by leftover rice, diced tomatoes and okra.
Other spices include......
Sweet paprika, freshly ground black pepper, cumin, Knorr tomato bullion powder and so on.
It was for last night and also tonight.
20221010_181807.jpg

Clue me in on what a "hamburger steak" is.

A bun and 5.00?

Seriously?

A hamburger steak is just that a big hamburger patty.
One of my favorites.

@Sue_CT
I looked at the prices of dried chilies and they are all over the map.
From ridiculous to affordable.
Try looking for better pricing for sure.
I'm paying way less than the sight you ordered from at my local store.
As for her recipes I haven't cooked any of hers exactly but follow the technique and style.
Have for years before I knew she existed.
She's a trained chef but doesn't brag about it.
The prestigious Le cordon bleu.
Raised as a child in Mexico by a poor family.
The chilies she uses are the basic chilies used throughout Mexico and Texas.
The guajillo is at the top of the list.
As is the arbol and the others.
Rick Bayless has a good video on the different chilies and their use.
Just follow her techniques and you will be happy.
I can't say as I recommend one over the other.
I probably have pounds of guajillo alone.
Sometimes I just go to make dried chilie runs at the market.
Why not is literally 2 miles from my house.
If you like beef you simply have to do the carne asada.
You can do it with chicken as well.

The chilie guajillo is a fruitful chilie.
Always remove the seeds.

Sue_CT wrote: ↑Tue Oct 11, 2022 10:55 pm Well, did you like the Shakshuka or not? Was it the mediterrian version with feta? Some recipes add fennel too, another mediterranian ingredient I am not fond of. That is why I think I would really like a mexican or Tex-Mex version with fire roasted tomatoes and/or salsa and mexican cheeses.

I liked it well enough. I finished my plate. Anyhow, the one I had was a Mediterranean version (North African?)with tomatoes, plus sweet peppers, onions, garlic,various spices. I don’t remember any cheese or fennel being in the dish, though. But, looking at Shakshuka recipes online, the one I had seems consistent with the version on toriavey.com

Worth, a good selection of dried peppers are not readily available at my local supermarkets and we don't have a mexican one nearby, just an indian one. So I have to buy online. The chili de arbols are easily available, sometimes I can find a coupld of others but the selection is not great and they are not as nice. Often smaller chilis in small packages, only a few packages of each in the store, etc. I have ordered from Amazon before for beter pricing but was not as happy with what I received. In this case, the free spices made it a better buy when consider everything I got for the money. But no, Penzy is not the cheapest place to get spices. That is why I usually wait for offers like this and reduced free shipping.

I will look around for a mexican market in nearby towns and see what I can find. I would like to try more Mexican and Tex-Mex cooking this winter. A place to get more afforable ingredients would be great if I can find one locally. It won't be in my town, though.

Worth, thanks but if you don't order 50.00 worth, at that site shipping is $17.30! I put 3 bags of chilis in my cart, came to 23,00 and with shipping it was over 40.00! Yikes. So if you are really buying a large amount and can get free shipping that would be a good place to try, but not for the amount I would be buying right now.