Culinary Conversations

[worth1]

Dug this old clipping up on the web while researching Texas Chile.
Must be from the 1800's.
A San Antonio chile queen.
These women sold chile on the streets and places.

chiliqueen-clipping.jpg

[pondgardener]

[mention]worth1[/mention] after you mentioned the "chile queens" of San Antonio, I was interested enough to do a little research on the subject. And in one article they listed the recipe linked below...any comments?

https://www.npr.org/templates/story/sto ... Id=4108397

[worth1]

@worth1 after you mentioned the "chile queens" of San Antonio, I was interested enough to do a little research on the subject. And in one article they listed the recipe linked below...any comments?

https://www.npr.org/templates/story/sto ... Id=4108397

Sounds about like what mine would taste like, what I was raised on and totally approve.
Notice they didn't say skim ((all)) the oil of just some.

[worth1]

Decided to call it Culinary Conversations instead of something else, a new beginning right?
This is where I will and if anyone else wants to talk about food, chefs, kitchens, kitchen tools, general, cooking, or just about anything else.
Thought about it for weeks and this is the best I could come up with given the tools I have.

[worth1]

It has been my observation that the gold or thin skinned potato freezes better the the russet.
The russet seems to have a gravel like texture to the mouth after thawed as to where the more waxy type potatoes dont.
Something to consider when making large amounts of strews, chowders and soups that are going to be frozen.

[peebee]

Ok, I'll post here since it can be about kitchen gadgets. I just watched a YouTube video comparing meat grinders & there was one for about $50 that tested favorably. It's the Gourmia meat grinder. I like the fact that it's not too large & it's a stand-alone unit not an attachment like for a Kitchenaid for example, which I don't have or want.
I'd like to know what you all use, & also when making sausage where do you buy that outer skin whatever it's called? Although I'll be using the grinder just to make ground meats of different kinds.

[Rajun Gardener]

I've had a cheap grinder for years and it's still rolling. I see them on Ebay and most are made the same. China stole the plans and makes them in all kinds of configurations.

I have a Deni 3400, 550 watt and it works good IF the meat is cut to fit the shoot and it's partially frozen. It's the same with a big name grinder so don't be afraid to buy a $50 model if you only grind once or twice a week.

Here's one that could be worth the money. https://www.ebay.com/itm/US-3200W-Comme ... Sw1EZduBKH

[imp]

I have a KA stand mixer, but passed on the grinder attachment, bought a smaller Weston #5 and a berry plus a Tomato screens thingie, in case I wish to do more volume of tomatoes than I want to do in batches in the Vitamix. About the same as the one Rajun spoke of pretty much. I like the KA as it makes peeling not needed, nor even seeding though I do to save seed often. Haven't ground meat as yet, nor stuffed sausages, but have with another one years ago. Handy thing to have, but not a requirement per se for me.

[GoDawgs]

I have an old (and I do mean old) Oster Kitchen Center, basically with beaters, dough hooks and a meat grinder attachment. It's the meat grinder part I use all the time to grind up pork butt when it comes on sale. It has two grinder disks, one for coarse and one for a finer grind but there's no sausage stuffer. I have a separate one of those.

The Academy Sports store in town has sausage casings, both natural and collagen. All of you serious sausage stuffers probably order yours online but Academy's are good enough for folks like me who don't make links often. I mostly make breakfast sausage patties.

[worth1]

I have an old (and I do mean old) Oster Kitchen Center, basically with beaters, dough hooks and a meat grinder attachment. It's the meat grinder part I use all the time to grind up pork butt when it comes on sale. It has two grinder disks, one for coarse and one for a finer grind but there's no sausage stuffer. I have a separate one of those.

The Academy Sports store in town has sausage casings, both natural and collagen. All of you serious sausage stuffers probably order yours online but Academy's are good enough for folks like me who don't make links often. I mostly make breakfast sausage patties.

I have Academy in town and I get stuff when I want it like now not later.
Other than that I order.
The HEB store here in town has natural hog casings packed in salt and I keep those in stock.
I have a big tote with all this stuff in it.
My meat grinder is a big commercial # 22, swallows whole hogs in seconds.
Right now my meat processing station is covered up in machining equipment.
I need a bigger place for this stuff.
Do I need a living room????????

[worth1]

Just discovered that the Herdez green guacamole salsa goes really well with BBQ chicken.
I can't believe I haven't tried this before.
Probably the best thing I have ever put on any kind of BBQ.
Not cook with it but after it is cooked.
So much better than any kind of BBQ sauce.

[worth1]

Has anyone seen the videos Hot Ones.
They interview celebrities while they eat increasingly hotter chickenwings.
Some of these folks cuss worse than sailors including the women.
I liked Alton Brown the best.
Then that lady that plays Veronica Mars can really put down some hot wings no matter how hot they are.

[worth1]

Alton Brown
I changed the link from the one I put on with my phone.

[matereater]

I liked the one with Gordon Ramsey best

[worth1]

I liked the one with Gordon Ramsey best

I liked it too but he is so foul mouthed I didn't want to post it here.
Charlize Theron is pretty bad too.
Cussed like an oil field worker.
Almost as bad as my late wife.

[worth1]

Tommy be eaten some wings.

[worth1]

I have been pondering this for some time now.
Over a year.
I have decided I'm gonna drive straight to Academy sports and outdoors and pick up one of those Lodge cast iron combo skillets.
It is extra deep and you can cook with the lid to.
Decided I don't just want one I need one.
A real steal for 34 dollars and some odd cents.
I can think of a hundred things I could cook with it.
Had one in my hands the other day when looking at smokers and forgot to go back and get it.

LCC3(2).jpg

[Sue_CT]

Well, that makes sense, since you certainly don't have any other cast iron pieces you could cook those hundreds of items in. Everyone should have at least ONE cast iron frying pan. Go for it.

[worth1]

I ended up at the True Value store in Elgin and talking reclaimed lumber with the folks there.
Then the General store close to it and talked cast iron with the lady there.
I always try to buy local businesses when I can.
Didn't find anything but looked at a nice wood handled axe.
By the time this was over I just drove to the house.

[Sue_CT]

I am also a fan of cast iron, but sadly, the coated Le Creuset kind. My first dutch oven came from Marshalls so I could see if I even liked them. I was hooked. I have bought them in various places, all at a discount. Not once could I say with a strait face that I didn't already have a pot that I could cook those things in. But for long cooking, short ribs, beef stew, Chili, nothing else is as good to me as cast iron. I have a couple of uncoated cast iron frying pans but mostly use them for toasting chilis to make my chili powder mix or a rare grilled steak in the winter when cooking it on the grill is not very appealing. I would love a couple of coated cast iron skillets but unless I find a relative bargain, it will have to wait. I am not quite willing to decorate my livingroom with cast iron quite yet, lol.