October 2009. In Fortaleza, Thursday night means crabs (Portuguese: caranguejo). The weekend starts officially on Thursday evenings on the city's most popular beach, Praia do Futuro, when throngs of hungry and thirsty locals descend on any one of a number of beachfront bar/restaurants for a caranguejada. This word can be tanslated as a crab-fest, a crab-orgy or a crab-blowout depending on how many crabs one consumes. It's not gourmet food, but it's authentic, local and delicious. (And a bargain - last night two of us shared four crabs. Each one costs R$2.70 - Brazilian reais - which works out to approximately $1.50 USD per crab). Fortaleza's beach is lined with establishments called barracas. The technique for eating these crabs is simplicity itself. The coast of Ceará state is lined with beaches and with mangrove swamps, and it`s in the swamps where crabs are harvested. Visiting Fortaleza without experiencing a Thursday night crab-fest is unthinkable.
Wives connection: Curried Fried Macaroni With Shredded Beef And Vegetables. Slanted shelves for canned food storage rotation | LDS Intelligent Living. How to Make a Slanted Shelf Unit for Canned Food Rotation for about $100 By Joe Slanted shelves are a space-efficient method for both storing and rotating canned foods. Some commercial systems allow the cans to be fed and retrieved from the same end of the shelves (the cans roll toward the back of the shelf drop down to a lower slanted shelf and roll forward). The shelf pattern provided here requires access to both the front and back ends of the shelf (or left and right if you face the side of the shelf). Cans are fed from one end and roll to the other for retrieval. The pattern provided here was adapted from a slanted shelf pattern written by Tom H. The original design was for a shelf 48”x22”x72”. Click on pictures for close-up. To allow for a foot of space to access both the front and back (or as you face the side of the shelf, the left and right), I had to modify the width in the original pattern (as you look at the shelf per the vantage in the pictures above) from 48” to 36”.
Online Store for Gourmet Dried Chilis | Chili Powder | Mole Paste | Truffles | Beans | Spices | Herbs | Bulk Cooking Ingredients - Athena Foods, Your online global store for dried chilis, chili powders, mole paste, spices and herbs, truffles and truffle p. Nutritional Facts of Dried Shredded Pork. Dried shredded pork, also known as meat floss or pork floss, is a common product in Asian supermarkets. You can use it as a filling for Chinese pork buns or as a topping on tofu, noodles or rice. The dried meat is seasoned with sugar and salt, and spices and cooking sauces can provide additional flavor. Nutritional Overview Each 3.5-ounce serving of dried shredded pork contains 396 calories and 23 grams of protein, or 46 percent of the daily recommended intake for protein.
It also has 12 grams of total fat and 3 grams of saturated fat. Saturated fat may raise levels of cholesterol in your blood and may increase your risk for heart disease, according to the Department of Health and Human Services. Carbohydrates Pork itself is naturally free of carbohydrates, but the ingredients in dried shredded pork add 50 grams of total carbohydrates to each 3.5-ounce serving. Sodium A serving of dried shredded pork provides 469 milligrams of sodium. Cholesterol. Shredded Dried Pork (a.k.a. Meat Floss)
UPDATE ON 07-NOV-2009: We now have the recipe for making Pork Floss from scratch. Here is the Recipe for Pork Floss . UPDATE ON 22-MAY-2006: He he he … guess the name Meat Floss sounds disgusting to some people. So, I have used a better sounding name for the entry … Shredded Dried Pork. Happy? Meat Floss Shredded Dried Pork (also known as Rousong and Yoke Song in Mandarin and Cantonese respectively) is a dried chinese meat item that is commonly used as a topping for many foods. In Vancouver, the Meat Floss product seems pretty dominated by the Soo Singapore Jerky company. We bought a cheaper version. Wikipedia describes the how Meat Floss Shredded Dried Pork are made as follows: Meat Floss Shredded Dried Pork is made by stewing cheap cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily teased apart with a fork.
Meat Floss Shredded Dried Pork has a light and fluffy texture quite similar to coarse cotton. It goes well too with rice porridge. Farofa - Skillet Toasted Manioc Flour - Recipe for Farofa. Farofa is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada . Farofa is made with manioc flour (harina de mandioca), which is toasted in a skillet with butter, onions and palm oil. The root of the manioc (cassava) plant is commonly sold as a very fine starch (almidón), often called tapioca flour in the US. But to make farofa, you need manioc flour that is coarsely ground, with a texture like farina cereal.
You can find manioc flour in Brazilian markets or online. Ingredients: 1 large onion, finely chopped 8 tablespoons of butter 1 tablespoon palm oil 2 cups manioc flour Salt & pepper to taste 1/2 cup chopped black olives (optional) 1/2 cup diced hard boiled egg (optional) Preparation: Melt the butter in a skillet over medium-low heat. RECIPE - Creamy Black-eyed Peas (feijão verde cremoso) In the last post on Flavors of Brazil, I mentioned that the most famous dish on the menu at Fortaleza's Docentes & Decentes restaurant was a creamy dish of fresh black-eyed peas (feijão verde). It has been chosen a number of times and by a number of critics as the best version of this traditional dish to be found in the city's restaurants. The restaurant's logo even includes the phrase "o melhor feijão verde da cidade", which means "the city's best black-eyed peas. " Although the exact recipe used by Docentes & Decentes is a closely-guarded secret, the following recipe, translated and adapted from the Brazilian website Tudo Gostoso, is a very close approximation.
The recipe calls for fresh black-eyed peas, but if you cannot find them, you can use a equal quantity of dried black-eyed peas that have been soaked in cold water for 24 hours to rehydrate them. The quantity of black-eyed peas should be measured from their reconstituted weight in this case, not from their dry weight. Pork Floss Recipe. I sure had a nice looooong break during this summer. Ben had been eager to blog because I think he wants to show off his pictures!
He is bored now and is soooo eager to pass back the baton to me. I did not cook much during the summer due to the hot weather. We had simple Chinese meal with stir fries at home and eat out on weekends. However, this is something I made during the summer, home-made pork floss. We had blogged about the store bought version before here . Ingredients 3 lbs pork shoulder 1.5 cups water 1.5 tablespoons dark soy sauce 6 tablespoons light soy sauce 2 teaspoons white pepper powder 1.5 teaspoons salt 250g sugar Please click on the link below for the instructions. Instructions 91 people like this post. The Food Lab, Ramen Edition: How to Make a Marinated Soft Boiled Egg (Ajitsuke Tamago) It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here , and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.
[Photographs: J. Kenji Lopez-Alt] Last week at The Food Lab, we plumbed the fascinating depths of homemade tonkotsu ramen broth and came up with a pretty great recipe . If you've got a fancypants sous-vide water oven , then you've already got what it takes to create those awesomely tender, custard-like onsen tamago that you get in fancypants restaurants like Momofuku Noodle Bar. Step 1: Perfect Soft Boiled Eggs Long time Food Lab readers might recall the very first installment of the series back in 2009. For perfect soft-boiled eggs, the goal is to get the white to completely set, while keeping the yolk liquid, creamy, gold, and just warmed through. Simple, right? The solution? Step 2: Marinating. 7 Unexpected Uses for Your Microwave | Shine Food. Homesteading Wife: Cream of Whatever Soup Mix. Many moons ago I posted a recipe for Cream of Mushroom Soup. Since then I have tweaked it slightly. Although the old recipe was good, I think that this is even better.
Pictured below: Homemade cream of celery for tuna casserole. 1 Tbs. butter 3 Tbs. flour 1/2 cup broth (any kind will work, you can use bouillon if you need to) 1/2 cup milk salt and pepper 1/8 tsp onion powder 1/8 tsp garlic powder dash paprikaMelt butter in a saucepan over Med-Low heat.Stir in flour a little at a time until smooth. On the old post someone asked about making a large batch. 2 cups nonfat dry milk powder 3/4 cup cornstarch 2 tablespoons onion powder 1/2 teaspoon black pepper 1/4 cup chicken bouillon powder 1 teaspoon dried basil (optional) 1/4 teaspoon dried thyme, more to taste Store mix in an airtight container.
Dry Cream Soup Mix. Dry Cream Soup Mix 2 1/4c non-fat dry milk powder3/4 c cornstarch1/4 c Herb Ox chicken instant bouilon**1 tsp onion powder or 2 tbsp onion flakes1 tsp garlic powder or 2 tbsp granulated garlic1 tsp dried basil1 tsp dried thyme leaves (optional)1/2 tsp black pepper (optional)2 tsp dried celery flakes (optional) Equals 9 cans of soup. To make can of "whatever" soup. Cook: Combine 1/3 c mix and 1 1/4c cool water in a small sauce pan. If desired, add extra ingredient. Optional: Add 1 tbsp butter, oil, or bacon drippings, when cooking. Additional Ingredients: Puree or1/2 c finely chopped mushrooms1/2 c minced celery1 c diced cooked potatoes1 c chopped, cooked broccoli1 c chopped, cooked asparagus1/2 - 1 c chopped cooked chicken1/2 - 1 c chopped seeded tomato1/2 c sauteed onions2-3 c finely chopped mushrooms, plus 1-2 roasted garlic cloves, stir well.
Thus it can become cream of (insert name of additional ingredient). Homemade Cream of Something Soup. It seems like canned Cream of Something or Other Soup crops up in so many recipes, especially now that it’s CrockPot season. And whether you don’t like to buy canned for health reasons, have dietary restrictions, or just want to try something different, this post is a simple guide to creating your own Cream of Something Soup at home. It’s also a great recipe for those times when you’re too lazy busy to drag a pair of toddlers to the store for a can of soup. Simply follow the recipe, consulting the SOUP BASE table for any substitutes to suit your dietary needs and also the MAIN INGREDIENT table for the same. Today, I made I made cream of mushroom with vegetable broth. Once you get the hang of your substitutions, you could make Cream of Just About Anything Soup by swapping in 1/2 cup of finely diced meats or veggies.
There are countless recipes that contain Cream of Soup, but here are a few of our favorites: Cream of Something Soup Ingredients Cream of Something Soup Author/Source: CREAM OF MUSHROOM SOUP (FOR CANNING) Cooking Time: Servings: Preparation Time: Ingredients 1/3 cup butter 1 pound mushrooms, chopped or sliced 3/4 cup flour 2 quarts meat stock (chicken bouillon may be substituted) 1 T. salt 1 tsp. lemon juice Directions Melt butter.
Add mushrooms and cook until brown. Add meat stock, saving enough to mix with the flour. Notes This is a very simple mushroom soup to make and quite tasty and quick. Chipotle Chicken Salad. December 9th, 2013 by katie So you’re totally almost done with your holiday shopping right? Yeah, right. This season is blur for many of us. While we’d rather be curled up next to a fire with a cozy, perfect cup instead we’re out there beating the streets or the keyboard (because, hey, it’s cold out there) to find the perfect gifts that make our loved ones feel special. Well, how about doing one little thing for yourself? You can also leave additional comments below for every tweet, facebook share, or Pin. This post was created in connection with my appointment as a Nespresso Club Blogger. Posted in Reviews having 47 comments » November 20th, 2013 by katie I’ve wanted to share this pie with you for years.
Pumpkin pie is such a must-have tradition at our Thanksgiving table, yet it has always been my least favorite pie. Click here for the recipe » Posted in Desserts, Easy having 3 comments » November 14th, 2013 by katie Click here for the recipe » Posted in Easy, Sides having 2 comments » Canning 101: Preserving with Tattler's Reusable Lids. One of the primary truths of canning has always been that while the jars and rings are reusable, the lids are not. When I teach canning classes, I’m careful to emphasis that those flat metal lids only have one trip through the canner in them and that they lose their mojo once through a boiling water bath. However, a brand of canning lids called Tattler recently returned to the market and they come sporting a pair of dual virtues that make them nearly irresistible for home canners. First is the fact that they are nearly endlessly reusable. That’s right, these are lids that you don’t have to toss into the trash after emptying the jar.
Second is that they are free of Bisphenol A (known in shorthand as BPA). I bought several dozen Tattler lids at the beginning of the summer, but didn’t end up using them until my marathon tomato canning period that started over Labor Day weekend. What to Know There are a couple additional steps to ensuring a good seal. Thoughts? Related Posts: Canning Granny. Canning and preserving food has been a part of my life ever since I can remember. I have wonderfully happy childhood memories of my great-grandmother, my two grandmothers, and my mother and aunts spending long hard days canning during the summers... and even as a little girl I was expected to help with simple tasks like making cool glasses of iced tea or lemonade for the grownups, playing with the babies so the women could stay on task, or carrying peelings, seeds, or bean strings to the slop bucket. The women in my family usually canned together as a group and divided up the finished product, making a truly monumental task almost a party with laughter and stories shared along with the back-breaking labor in the sweltering southern summer heat.
When my grandmother, my Nanny Sensing was alive, we sat in wooden, slat-bottomed chairs, or on the ground under the apple tree in her back yard where it was cool and shady to string and break green beans. Canning Granny©2011 All Rights Reserved. Shelf Life of Canned and Dry Foods by Robert Wayne Atkins, P.E. - Grandpappy. Pressure Canning Chart: Foods, Processing Times, PSI and Elevation - Living Off The Grid.
S Basic Recipes - Homemade Items - by Robert Wayne Atkins, P.E. One-Year Emergency Food Supply by Robert Wayne Atkins. Feeding America. Dehydrating Fruit, vegetables, and beef jerky | My Sister's Kitchen. Slap Your Mama Texas Chili Recipe. Tamata pachadi / Tomato chutney.