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goalpost wrote:Anybody know where, if any, sells picanha meat. Would like to try and grill that.
pugboy wrote:been working on making panettone 2 years now, the everest of baking they say
very challenging, 2-3 days process with natural leavening, no instant yeast
watch the black mark to see where dough started at compared to the amount of rise
triniterribletim wrote:goalpost wrote:Anybody know where, if any, sells picanha meat. Would like to try and grill that.
Probably Bloom's or Apang's. The traditional Brazilian way is salt, pepper and maybe garlic. May have to ask for it as sirloin cap or rump cap. Remember to tell them to leave the fat cap intact. Most butchers outside of Brazil just cut off nearly the entire thing.
eliteauto wrote:Oh that's nice, wrapped and decorated they would be popular at Christmas time
pugboy wrote::D yeah pricesmart sells truck loads of the boxed brazilian ones
too bad ppl who buying them don’t know bettereliteauto wrote:Oh that's nice, wrapped and decorated they would be popular at Christmas time
eliteauto wrote:pugboy wrote::D yeah pricesmart sells truck loads of the boxed brazilian ones
too bad ppl who buying them don’t know bettereliteauto wrote:Oh that's nice, wrapped and decorated they would be popular at Christmas time
Walked in to Pricesmart last night and there they were $79.95
To match add mucho MSGmaj. tom wrote:I see Chief rel expanding their line of spices. Found a Gyro spice mix in the grocery, gonna dry rub some mutton shoulder chops and grill them this weekend on an iron girdle. Wondering if it will match regular gyro cart taste.
Was now going to say don't use salt with it ,as I find it too salty.But to each his own.gastly369 wrote:To match add mucho MSGmaj. tom wrote:I see Chief rel expanding their line of spices. Found a Gyro spice mix in the grocery, gonna dry rub some mutton shoulder chops and grill them this weekend on an iron girdle. Wondering if it will match regular gyro cart taste.
And dillpugboy wrote:real gyros use a lot of rosemary and garlic
timelapse wrote:And dillpugboy wrote:real gyros use a lot of rosemary and garlic
Some people prefer the dill tho..solarkh wrote:timelapse wrote:And dillpugboy wrote:real gyros use a lot of rosemary and garlic
Mostly Marjoram
If yuh like curry Rovin, try Indi Garam Masala.It packs a punchRovin wrote:past 2-3 yrs chief really making all kinda herbs, spices & essences for all kinda dishes
what about TURBAN BRAND products i dont see it here in chaguanas price club, xtra foods or hilo - i guessing they still around & being sold in other stores or locations ?
CHATAK is a good brand too ...
In that case,if you trying the indi, don't chinks on it.Throw more of it in the pot when your food halfway doneRovin wrote:bai ise ah cooolie i must like curry
chief tandoori curry different & good too ...
Nah not like that.The garam masala kinda different from regular curryRovin wrote:not me nah i doh season\marinade with curry & then throw raw curry during cooking , dise level raw curry taste & shittins
me eh bisnis with who do it so but i never do it like that, guestimate ur curry sufficiently & always patch it\chunkay properly b4 adding meat\veggies ...
DMan7 wrote:Fellas I need a method for making Bhaji, Dasheen Bush and Patchoi. Tell me how allya does typically cook it.
Gladiator wrote:DMan7 wrote:Fellas I need a method for making Bhaji, Dasheen Bush and Patchoi. Tell me how allya does typically cook it.
Heat 2 TBSP coconut oil
Put about 10 grains of matee until brown
Sautee in the Onion Garlic Pepper
When aromatic add your cut up bhagee
add salt
Add a little water to cook down the leaves (not needed for patchoi)
For dasheen add ochro and coconut if desired, for Patchoi add Tomato wedges, for Bhagi add coconut milk and some ochro
Add a little water if needed and cook down (not needed for patchoi)
Sprinkle some fine chop bandania
https://www.cookist.com/why-you-should-check-your-paprika-before-using-it/
Jody M. Green, an entomologist at the Nebraska Extension in Lancaster County, told the site, "The pepper family appears to contain the nutritional requirements necessary for multiple generations of stored product beetles to successfully sustain life."
That's not the say you won't find insects in other spices, including turmeric, coriander, cumin, fennel, and dry ginger, but they're "particularly fond of products derived from dried sweet peppers/chiles/red pepper products like red pepper flakes, paprika, chili powder, and cayenne," Green said.
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