Cooking thread

The coconut pineapple and lime gelatin came out really, really good. It has a creamy consistency as well.

I used no sweeteners at all, though the lime gelatin has splenda in it and the canned pineapple had some syrup left. I'm thinking for next time to use unsweetened lime gelatin, if I can find any (I've seen it, but it's rare), together with the full can, syrup and all, of pineapple bits, and substitute the shredded coconut with actual small coconut pieces (they do sell it like that at one high end supermarket).

I may also resort to some kind of disposable container for mixing the gelatin. Invariably some solidifies in the glass measuring cup, and it's a real PITA to get it cleaned off. The best way is to pour more boiling water in the cup, to re-dissolve the whole mess. But that clinging to the spout requires scraping. I wonder if a small Styrofoam cup, if any still exist, can 1) hold enough water and 2) not melt when adding boiling water...

Dept. of Old Wives Tales:

Its like this. Someone mailed me a bag of ginger root. It was sealed in a dark envelope and spent several weeks in the mailbox that I rarely visit. So now I've opened it and its ginger root with this big almost albino out growth of new ginger root. Unfortunately, I seem to recall that this renders the whole thing poisonous.

So is this an old wives tale or should I knock on wood and toss it all into the garbage to be safe?

I made pork in adobo sauce.

The recipe involves something called "pasta de achiote." I've no idea what it is or where it comes from. We've been selling it for years, and last week we got some extra samples. I took one and decided to do something with it.

It's ok. but I don't think I'll be doing it again. Instead I need to find a use for about 60 gr. of pasta de achiote left over.

Today at work I had a really perverted, of sorts, idea.

A long time ago I thought it would be neat to make cinnamon-flavored marshmallows. this was way before i started cooking. I looked up homemade marshmallow recipes and methods, and it all seemed too complicated. I quit looking.

Lately I've been doing the rice krispies marshmallow rolls, rather well, too. And today I was looking at a bottle of corn syrup among some samples. I recalled, in free association (it happens), that corn syrup is one of the ingredients for marshmallows. So I thought what if instead of making solid (or solid-like) marshmallows I were to make melted marshmallows?

I'd get sugar, corn syrup, corn starch, cinnamon flavoring (of course!) and all else (I forget exactly) and mix them in the pan. Only instead of following the recipe through to form solid marshmallows, I'd add the rice krispies while the mix is till liquid.

I may still need to get a candy thermometer, though. It's still something to think about.

For my next big Jello project, I'm stuck between two alternatives:

1) Rompope and Kahlua jello. Rompope is a Mexican drink, more like a liqueur cream, made with milk, eggs, flavoring and alcohol. It's a thick, yellow fluid tasting of vanilla. I want to make this in two layers, one of each flavor.

2) Pecan atole jello. Atole is a drink made with milk, corn starch (flour) and flavoring. I got a packet flavored with pecans. So I thought I'd make it and just add unflavored gelatin. If that works, the possibilities are interesting for further recipes later on.

Breakfast pizzetta:

It's simple:

1) make scrambled eggs or an omelet to your taste. The last I made had onions and a type of dried beef called "machaca"

2) place eggs or omelet on a piece of flat bread, or even on a wheat flour tortilla.

3) top with pizza sauce, or tomato sauce, or pasta sauce, and sprinkle with cheese.

4) place in the microwave for about 60-90 seconds to melt the cheese and warm the sauce.

5) eat it with a knife and fork. neither flat bread nor tortillas have the structural integrity to hold up if you try to eat it by hand.

Onion beef stew:

onions
garlic
ground beef
bell pepper
carrots
potatoes
beef broth
tomato sauce (?)
cumin
cinnamon
paprika
peanut butter
red wine
balsamic vinegar


Just a thought

coconut water... is there any formula for it... any defined contents or strengths.

I'm thinking of doing something with bacon this week, other than spaghetti Carbonara.

Yes, I thought of "Heaping Pile of Bacon," but that's more of a breakfast dish ;)

I am a big carb eater. I make a lot of homemade mac and cheese with bacon and also scalloped potatoes with bacon.