2022-07-04 20:04
For two decades I've made Wick Fowler's Famous 2 Alarm Chili. I'm not sticking to that spelling: chili. By all rights it should be: chile. Due to differences in whether chile is or is not ma… Read More
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Danger! Men Cooking! Blog
dangermencooking.blogspot.com
A site about "competitive" foods; e.g., my chile is better than yours. Also covering food fermentations; sourdough bread, pickles, cured, and smoked meats, cheese, seafood, and food and foodways.
2021-10-24 20:05
I like the Zesty brand curry powder. I see it at a number of Thai supermarkets (or markets). It comes in a large jar, but lasts well. I keep a bag of frozen peas on hand for this dish. Oddly… Read More
2021-10-08 16:26
Lo Ma GaiBelow starts the Theory of this Dim Sum. Preface:Although I see lo ma gai as chicken in sticky rice, a more traditional recipe would use pork shoulder cubes. Chicken has… Read More
2021-07-28 16:43
Buttermilk Ranch Dressing from ScratchSome while ago, I put on this 'blog, a copy of Campbell's Book. That 1929 edition gives several recipes needed to make homemade Buttermilk Ranch Dressin… Read More
2021-01-18 19:07
I've researched condiment recipes as much as I can. These types of recipes are closely guarded secrets. Think Coca-Cola. They don't want a copy of that getting out.I've always wanted to make… Read More
2020-09-27 18:32
A recipe from around 1960, it is probably much older.Key Lime Chutney with Dates RaisinsCooking Time: ½ hour Preparation Time: ½ hour Category: Condiment Cuisine… Read More
2020-08-17 21:24
A while back, researching salsas for birria; I chanced to find on the 'net a recipe at a sports fishing site. The poster was giving his uncles recipe. I put the words and the URL into my rec… Read More
2020-08-11 18:07
MUSTARD. The mustard seed contains two different oils, a fixed and fat oil, which is in the pit itself, the other volatile and essen- tial, contained in the envelope of the seed. The fixed o… Read More
2019-07-02 18:39
Myth and Lore. That's what whets my appetite. I had never heard of the Hangtown Fry until I read the recipe in George Herter's Bull Cook. Say what you like about Herter, he often captured wh… Read More
2019-04-08 22:50
Mrs. Beeton's HouseholdORANGE MARMALADE.Ingredients.—Equal weight of Seville oranges and sugar; to every 1 lb. of sugar allow 1/2 pint of water. Mode.—Weigh the sugar and oranges… Read More
2019-04-08 22:38
Marmalade.
I have said enough.
What other preserve or condiment ages and becomes a more sophisticated taste over time?
In 2010 I had approximately 13 pounds of bitter oranges (Seville Ora… Read More
2018-11-17 18:35
There are a number of jarred sauces from China which seems to have the notion of family or relatives involved with the name or on the label. One such is, in Chinese:
Guiyang Nanming Laog… Read More
2018-09-14 21:15
My friend Jack, brought me 2 pounds of Super Cayenne chiles. They were kept overnight in the 'frig and the next morning, in my propane bbq, fire roasted, most for 10-12 minutes, a f… Read More
2018-05-13 16:42
Tomato catchup.—The receipts for making this favorite catchup are innumerable, and should we take those of every packer and housewife in the land and put them together they would make… Read More
2018-05-11 20:36
Soyer's Cafe an LaitOne cup of best coffee [beans] freshly roasted but unground, two cups of boiling water, one quart of boiling milk. Put the coffee in a clean dry kettle or tin pail fit on… Read More
2018-05-10 17:23
Anise vinegar.
Convert into a coarse powder anise seed 5 parts, caraway seed fennel
and coriander seed each pour 5 parts of alcohol and 45 parts of
strong vinegar over the powders, close the… Read More
2017-11-06 18:08
There was a time when the wealthy had greenhouses and could grow plants. Therefore, they could make delicacies any time of the year. The tarragon and chervil were always available. I can get… Read More
2017-05-14 19:01
Around 1995 I found a small cookbook titled: Curries of India by Harvey Day. Long out of print, this small book is a priceless collection of authentic Indian and Asia Minor recipes. I presen… Read More
2017-03-24 18:18
Take three carrots, four onions, six shallots, and two roots of parsley, which pick and wash. Mince them. Put a small lump of butter into a stewpan, with the above roots, and fry them till t… Read More
2017-03-07 01:56
There is an old French Culinary Adage:
Anyone can learn to cook but sauce-makers are born.
I don't know where I first heard or read this, but I believe it to be true. Maybe it was some… Read More
2016-12-28 02:11
Your Author, ever on the hunt for only the most authentic ingredients, while sojourning in the darkest part of Los Angeles, spied a new wholesale spice shop specializing in chiles (mistransl… Read More
2016-10-17 16:16
Who would think that the nation of Peru would make great chocolates? We, here in the USA, think French, German, Swiss, Belgium. But who amongst us thinks Peru? I hope this post will change t… Read More
2016-09-07 19:16
Campbell's book a text book on canning, preserving and pickling
Author: Clyde H Campbell
Publisher: [New York], [Canning Age], [©1929]
Format : Book : Document : English
Subjects: Cann… Read More
2016-08-18 16:34
Posted for posterity.
As large as softballs. I've posted this here as a reference. As far as I can tell, there is no meaningful difference from this and other equally large eggplant… Read More
2016-08-17 20:17
I should have titled this post: I missa Harissa.
It's taken a great deal of time to collect what seem to me authentic recipes for ras el hanout and harissa. The words had to be transl… Read More
2016-07-30 17:13
Shrimp Size(trade Name)Extra ColossalColossalColossalExtra JumboJumboExtra LargeLargeMedium LargeMediumSmallExtra SmallCount(per Pound)U/10U/12U/1516/2021/2526/3031/3536/4041/5051/6061/70 Read More
2016-07-25 20:52
Reviewing some recipes I recalled eating in North Beach at Little Joe's (on Broadway). I'll never forget the walk down Columbus and onto Broadway. I had seen the restaurant and it's dishes o… Read More
2016-07-25 16:06
Whether Mexican, Chinese, Turkish, Greek or even French, one must have the authentic dish. I live in a part of the world where there are many ethnic restaurants. Some of these restaurants ev… Read More
2016-06-29 16:41
I cannot put up a picture of this dish. It does not look nice. But . . . ooooh! the taste.
2 pounds waxy potatoes
3/4 cup or more Miracle Whip (or mayonnaise)
1 bunch scallions, white only… Read More
2016-05-07 19:19
Vive! La Pan Bagnat
Vive! La France
Vive! La Comté de Nice
Vive! Niça La Bella
Posted by:
La bella manjùca
April 29, 2016 at 4:13am (WET) · 7:13pm… Read More
2016-04-19 17:51
Surprised while produce shopping, I purchased 5 of these tomaters in the package. 'Cause that's how they are sold. At over $1 each (US dollars April 2016), they are pricey. They also are del… Read More
2016-03-08 16:47
Using Eileen Lo-Fen's recipe for congee of 1 cup of long grain rice and 1 cup of glutinous rice, along with 8 1/2 cups of water (or stock), I made congee for the first time. Rinse… Read More
2016-01-25 17:30
Oxford Sausage
1 lb. Veal
1 lb. Pork
1 lb. Beef Suet
1 qt. bread crumbs
1 lemon for it's zest
1 nutmeg, grated
1 sprig Savory
1 sprig Thyme
1 sprig Marjoram
1 tbs. sage, powdered… Read More
2016-01-18 23:11
After the hurricane devastated the Key lime crop in southern Florida in the 1920s, the area was re-developed, not as agricultural acreage, but as residential housing. From then until the 199… Read More
2016-01-05 21:00
When I realized I have not essayed The Clam Chowder, I felt remiss and, Dear Reader, am rectifying the omission.
From The Gold Cook Book by Louis P. De Gouy (Thirteenth Printing, 1960)… Read More
2015-11-10 20:49
I finally got to Irwindale near Los Angeles and toured the Huy Fong Foods, Inc. 650,000 square foot factory.
After the plant tour, our small group was taken to a gift shop. All the proceeds… Read More
2015-07-27 23:27
At long last my research has ended. I can now post about the confusion. And clear it up as much as possible.
Preface:
For many years, what a restaurant would call London Broil was the butch… Read More
2015-06-26 20:17
TABLE FOR SIMPLE SYRUP CONCENTRATION.
Practical Druggist and Pharmaceutical Review of Reviews
(page ~35-40)
THE PREPARATION OF FOUNTAIN SYRUPS.
The ambition of every young man w… Read More
2015-06-26 19:29
I'm not trying to get in trouble here. It's just that as my food history research broadens and deepens, I read and learn about foods in a way that explodes popularly perceived myths. One of… Read More
2015-03-04 18:31
Everyone loves authentic ethnic foods. OK, I cannot speak for peoples other than Americans, and by way of amusement, I did eat in a Chinese restaurant in Guadalajara, Jal… Read More
2015-03-02 22:31
After 21 days "on the salt", the eggs were the same as they had never been salted. As my Chinese pal agreed the method below is the correct procedure to make salty duck eggs, I cannot unders… Read More
2015-01-21 00:12
Los Angeles has lots of Armenians. Both ethnic and by nationality. Russian Armenians, Lebanese Armenians. They likes them their Armenian Cognac, (which I'm told is excellent, but have been u… Read More
2015-01-07 17:57
The Chinese ideographs above are: Sichuanese Kung Pao Chicken.
In Pinyin that is: Sìchuān rén gōng bǎo jī dīng.
For me, Kung Pao Chicken will… Read More
2015-01-06 17:05
One of the most difficult to translate foodstuffs of China is, what in the West is sometimes called: Master Sauce but goes by a myriad of names depending on which cookbook author you are rea… Read More
2014-12-26 18:48
Yummy eaten alone.
Here is my second batch of Lu Shui eggs. They were given as a Xmas gift to my bicycle repair shop owner, Deborah Xu of Tender Loving Cycle.
Deborah is from Guangzh… Read More
2014-10-30 19:15
Ingredients
Water
Cooking
Oil
Soy
Sauce
Vinegar
Cooking
Wine
Salt
MSG
Sugar
Cornstarch… Read More
2014-08-07 17:46
No recipe here, except a recipe for success.
Today, Google told me that this weblog has more than 50,000 pageviews.
THANK YOU Read More
2014-07-27 17:34
These recipes are taken from a commercial source. The quantities are for commerce and I have no idea how to scale them down. So, if you have a lot of friends to give gifts to, this is for yo… Read More
2014-07-15 20:02
Crépinette, not as chic as andouille or andouillette. I have wanted some of this fat for 4 decades, so when I saw it for sale, I bought it.
Here's the inside info on the … Read More
2014-07-05 03:59
Everyone who has eaten this says it's a first rate fish dish. And I say that too.
Smoldering Cedar Plank
4 swordfish steaks (6 to 8 oz.)
2/3 cup of mayonnaise
1/3 cup of Dijon m… Read More
2014-07-04 18:50
I sometimes post on Facebook about fermented foods. Today, I posted and had the document removed because the group administrator isn't fully knowledgeable about copyright laws. This post is… Read More
2014-07-03 18:51
The previous post, which shows a lame excuse for a grand opening and of which I complained to one of the barristas at the Coffee Bean at Sunset Blvd. and Argyle St., must have told the… Read More
2014-06-16 23:33
A few days ago, I took a day trip to San Gabriel and below are photos of what I saw.
Pork Snout 2 lbs. for $1.00
Varieties of Sichuan Pickled Vegetables
More Varieties of Si… Read More
2014-06-04 18:59
Cured Sichuan Bacon
A How-To on Sichuan Foods
-disclaimer-
This recipe is not for those cooks inexperienced in curing, smoking and preserving meat. This process is not for the begin… Read More
2014-05-22 20:19
While shopping at the best ethnic market I found this:
Imported from Belarus
If it isn't clear from the photo, this is bottled soda water. Yes, it's a 2 litre bottle. And best of all, i… Read More
2014-05-10 21:49
This is a small brick of soft, sweetened cream cheese flavored with strawberry jam. Label reads: "Tikras" curd dessert with sweet strawberry jam, 7%.
A refreshing tidbit.
The company… Read More
2014-05-02 19:04
From:
Valuable secrets concerning arts and trades: or, Approved directions, from the best artists : for the various methods of engraving on brass, copper, or steel. Of the composition of me… Read More
2006-06-07 11:16
While this small bottle of vinegar cost $3 (on clearance no less) as vinegar doesn't go bad, I'm not unhappy with this expensive purchase. I can buy a gallon of white vinegar for that. None… Read More
2006-06-07 11:16
I was very much surprised to read in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo that Chinese Buddhists eat some meat and fish. Throughout my life I had believed this to b… Read More
2006-06-07 11:16
The city of Wuxi China (Jiang County) is celebrated throughout China and around the world for it's tasty, tangy barbecued pork spareribs.
A short essay into why this recipe, and other Chine… Read More
2006-06-07 11:16
Dimsum, the Chinese heart's delight of the culinary kingdom are a labor of love. Not including the time to purchase the ingredients, it took me 3 hours to prepare, mix, assemble, and cook th… Read More
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