On Sat, 13 Nov 2010 19:23:42 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > I believe you, but have no access to sour oranges.
>
> Underripe Meyer lemons are very close. Maybe you can sweet-talk Tammy for
> some.
>

PS... going on what you said here - Since we will never get fresh
Seville oranges here... have you ever thought about using under-ripe
Meyer lemons to make marmalade?

--

Never trust a dog to watch your food.

sf wrote:

>>> I believe you, but have no access to sour oranges.
>>
>> Underripe Meyer lemons are very close. Maybe you can sweet-talk Tammy for
>> some.
>
> PS... going on what you said here - Since we will never get fresh
> Seville oranges here... have you ever thought about using under-ripe
> Meyer lemons to make marmalade?

It should work okay, but I think you'd have to add pectin. Seville oranges
have more pits, and IIRC the pits provide much of the pectin in marmalade.

Bob

Billy wrote (I added in what Billy snipped, to show his lie):

>>>> I believe you, but have no access to sour oranges.
>>>
>>> but YES, you do!!
>>>
>>> ...from Steven Raichlen's MIAMI SPICE....
>>>
>>> Sour orange: This bumpy green-orange fruit won't win any beauty
>>> contests, but Cuban and other Hispanic cuisines would be much
>>> impoverished without it. Often sold my its Spanish Name, Naranja
>>> agria, it looks like an orange, but tastes like a lime. Sour orange
>>> is a primary ingredient in Cuba's nations table sauce, mojo. Fresh
>>> lime juice makes an acceptable substitute.
>>
>>You just contradicted her when she said she would use lime juice.
>>You told her she needed sour orange instead.
>
> You need to hone your reading comprehension skills. I NEVER said or
> contradicted. The well known Cuban author Steven Raichlen said
> "Fresh lime juice makes an acceptable substitute". I did NOT say
> that.

So when sf said she had no access to sour oranges and you -- that's right,
YOU -- wrote, "but YES, you do!!" you were just lying? Because I believe
that sf does in fact not have access to sour oranges, which means you are a
****ing liar. And if you're not putting forth Raichlen's substitution as a
fact, then you KNEW you were lying.

Bob

On Sun, 14 Nov 2010 04:08:49 -0800, "Bob Terwilliger"
> wrote:

> Billy wrote (I added in what Billy snipped, to show his lie):
>
> >>>> I believe you, but have no access to sour oranges.
> >>>
> >>> but YES, you do!!
> >>>
> >>> ...from Steven Raichlen's MIAMI SPICE....
> >>>
> >>> Sour orange: This bumpy green-orange fruit won't win any beauty
> >>> contests, but Cuban and other Hispanic cuisines would be much
> >>> impoverished without it. Often sold my its Spanish Name, Naranja
> >>> agria, it looks like an orange, but tastes like a lime. Sour orange
> >>> is a primary ingredient in Cuba's nations table sauce, mojo. Fresh
> >>> lime juice makes an acceptable substitute.
> >>
> >>You just contradicted her when she said she would use lime juice.
> >>You told her she needed sour orange instead.
> >
> > You need to hone your reading comprehension skills. I NEVER said or
> > contradicted. The well known Cuban author Steven Raichlen said
> > "Fresh lime juice makes an acceptable substitute". I did NOT say
> > that.
>
> So when sf said she had no access to sour oranges and you -- that's right,
> YOU -- wrote, "but YES, you do!!" you were just lying? Because I believe
> that sf does in fact not have access to sour oranges, which means you are a
> ****ing liar. And if you're not putting forth Raichlen's substitution as a
> fact, then you KNEW you were lying.
>
He was just staying positive. I'll use lime.

--

Never trust a dog to watch your food.

On Sun, 14 Nov 2010 01:11:44 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >>> I believe you, but have no access to sour oranges.
> >>
> >> Underripe Meyer lemons are very close. Maybe you can sweet-talk Tammy for
> >> some.
> >
> > PS... going on what you said here - Since we will never get fresh
> > Seville oranges here... have you ever thought about using under-ripe
> > Meyer lemons to make marmalade?
>
> It should work okay, but I think you'd have to add pectin. Seville oranges
> have more pits, and IIRC the pits provide much of the pectin in marmalade.
>

I'm getting confused. I've made perfectly acceptable orange marmalade
(although it was mostly orange-pineapple) in the past using oranges
from the grocery store - and without looking at a recipe to refresh my
memory, I don't remember using orange seeds for any reason.

--

Never trust a dog to watch your food.

On Sun, 14 Nov 2010 03:41:21 -0600, Omelet >
wrote:

> Maybe mix lemon and orange for a similar effect? What do you think?

That works for me.

--

Never trust a dog to watch your food.

On Sun, 14 Nov 2010 07:00:31 -0500, Mr. Bill wrote:

> On Sat, 13 Nov 2010 21:39:02 -0600, Sqwerts
> > wrote:
>
>>> ...from Steven Raichlen's MIAMI SPICE....
>>>
>>> Sour orange: This bumpy green-orange fruit won't win any beauty
>>> contests, but Cuban and other Hispanic cuisines would be much
>>> impoverished without it. Often sold my its Spanish Name, Naranja
>>> agria, it looks like an orange, but tastes like a lime. Sour orange
>>> is a primary ingredient in Cuba's nations table sauce, mojo. Fresh
>>> lime juice makes an acceptable substitute.
>>
>>You just contradicted her when she said she would use lime juice.
>>You told her she needed sour orange instead.
>
> You need to hone your reading comprehension skills. I NEVER said or
> contradicted.

Let me quote it for you, Jerry:

From: "Mr. Bill" >
Newsgroups: rec.food.cooking
Subject: Cuban pork
Date: Sat, 13 Nov 2010 17:47:28 -0500

On Sat, 13 Nov 2010 13:58:50 -0800, sf > wrote:

> I'll try it, but I think lime will taste better.

You need sour orange juice and garlic.

On Nov 14, 7:46*am, sf > wrote:
> On Sun, 14 Nov 2010 03:41:21 -0600, Omelet >
> wrote:
>
> > Maybe mix lemon and orange for a similar effect? *What do you think?
>
> That works for me. *
>
> --
>
> Never trust a dog to watch your food.

I made the cuban pork recipe last evening for dinner. I only had one
lime so I made up the rest of the juice for the marinade with
unsweetened orange juice. It worked just fine. The dish was
delicious.

I made a big mess of collard greens cooked with a little bacon grease
and some chopped bacon and had those with the pork. Great
combination.

BTW, when you make collards you take the rib out of the leaves.
right.... I was looking at that pile of leaf ribs thinking that there
should be something I could do with them. So I chopped them into
about inch long pieces, all except for the very tough ends, put them
in a sauce pot with a bit of chicken stock, and cooked them till they
were tender and then stirred them into the collard greens. It was
yummy. The ribs have a slightly different flavor than the green part
of the leaf, more like a very mild turnip. It made for a nice pot of
greens.

I'm looking forward to the leftovers from that meal today.

On Sun, 14 Nov 2010 04:08:49 -0800, Bob Terwilliger wrote:

> Billy wrote (I added in what Billy snipped, to show his lie):
>
>>>>> I believe you, but have no access to sour oranges.
>>>>
>>>> but YES, you do!!
>>>>
>>>> ...from Steven Raichlen's MIAMI SPICE....
>>>>
>>>> Sour orange: This bumpy green-orange fruit won't win any beauty
>>>> contests, but Cuban and other Hispanic cuisines would be much
>>>> impoverished without it. Often sold my its Spanish Name, Naranja
>>>> agria, it looks like an orange, but tastes like a lime. Sour orange
>>>> is a primary ingredient in Cuba's nations table sauce, mojo. Fresh
>>>> lime juice makes an acceptable substitute.
>>>
>>>You just contradicted her when she said she would use lime juice.
>>>You told her she needed sour orange instead.
>>
>> You need to hone your reading comprehension skills. I NEVER said or
>> contradicted. The well known Cuban author Steven Raichlen said
>> "Fresh lime juice makes an acceptable substitute". I did NOT say
>> that.
>
> So when sf said she had no access to sour oranges and you -- that's right,
> YOU -- wrote, "but YES, you do!!" you were just lying?

The "contradiction" I was referring to was when Barbie said she
would use lime juice. And then Billy said she needed orange juice.

Though that contradiction that she *does" have sour orange was a
little weird, too. And as aem noted, neither are really used in
the *beans* in the first place.

So nobody really knows WTF either of them are talking about in the
first place.


-sw

On Sat, 13 Nov 2010 11:43:07 -0800, sf wrote:

> On Sat, 13 Nov 2010 13:35:17 -0500, blake murphy
> > wrote:
>
>>
>> you gotta love a cuban sandwich, though. or maybe not.
>>
> I love Cuban style black beans.

yeah, black beans are a good thing. i should get into cooking them a
little bit.

your pal,
blake

On Sat, 13 Nov 2010 21:41:17 -0600, Sqwertz wrote:

> On Sat, 13 Nov 2010 17:22:38 -0500, Brooklyn1 wrote:
>
>> On Sat, 13 Nov 2010 15:08:40 -0600, Sqwertz >
>> wrote:
>>
>>>On Sat, 13 Nov 2010 13:35:17 -0500, blake murphy wrote:
>>>
>>>> On Fri, 12 Nov 2010 14:09:30 -0600, Sqwertz wrote:
>>>>
>>>>> Like all the Cuban food I've had at popular Cuban restaurants,
>>>>> nothing has impressed me. Plantains, no matter how they're
>>>>> prepared, top the list.
>>>>
>>>> you gotta love a cuban sandwich, though. or maybe not.
>>>
>>>OK, there's the exception. But they're just as Cuban as they are
>>>American.
>>
>> The modern Cuban Sandwich is more a Florida creation... historically
>> no one really knows where it originated.
>
> You learned how to use Wiki, eh? Try using your web browser to
> look up your "facts" more often.
>
> -sw

i did like the 'it's really this, but nobody knows for sure what 'this' is'
construction.

your pal,
blake

On Sun, 14 Nov 2010 00:40:09 GMT, notbob wrote:

> On 2010-11-13, Brooklyn1 <Gravesend1> wrote:
>
>> The modern Cuban Sandwich is more a Florida creation... historically
>> no one really knows where it originated.
>
> Agreed. Sometimes the copied product is even better. A block from my
> daughter's home is a Mexican market that makes their version of a
> Cuban sandwich. Three different meats. Best sandwich I've ever
> eaten.
>
> nb

i wish there was a reliable source near me.

your pal,
blake

On Sat, 13 Nov 2010 15:25:58 -0800 (PST), aem wrote:

> On Nov 13, 1:58 pm, sf > wrote:
>> On Sat, 13 Nov 2010 20:50:25 GMT, notbob > wrote:
>>> On 2010-11-13, sf > wrote:
>>
>>> > I love Cuban style black beans.
>>
>>> Add 3/4 C of vegetable oil to pot.
>>
>> That's it? I thought I'd heard about garlic & onions and a couple of
>> other things too. OK, I just looked at some recipes and all of them
>> call for vinegar. I'll try it, but I think lime will taste better.
>
> I've posted a recipe for "Cuban style black beans" that gets good
> reviews that may be findable. It calls for adding 1.5 to 2 TB cider
> vinegar near the end of cooking. Notbob has posted the idea about
> adding oil to the cooking beans. I haven't tried that. Garlic is
> optional (but always included here). Sour orange juice is for meat
> marinades, not beans. -aem

i think if i were to add oil, it would be olive oil and not too much of
that.

your pal,
blake

Mr. Bill wrote:
> On Sat, 13 Nov 2010 21:39:02 -0600, Sqwerts
> > wrote:
>
>>> ...from Steven Raichlen's MIAMI SPICE....
>>>
>>> Sour orange: This bumpy green-orange fruit won't win any beauty
>>> contests, but Cuban and other Hispanic cuisines would be much
>>> impoverished without it. Often sold my its Spanish Name, Naranja
>>> agria, it looks like an orange, but tastes like a lime. Sour orange
>>> is a primary ingredient in Cuba's nations table sauce, mojo. Fresh
>>> lime juice makes an acceptable substitute.
>> You just contradicted her when she said she would use lime juice.
>> You told her she needed sour orange instead.
>
> You need to hone your reading comprehension skills. I NEVER said or
> contradicted. The well known Cuban author Steven Raichlen said
> "Fresh lime juice makes an acceptable substitute". I did NOT say
> that.
>
>

AFAIK, Raichlen isn't Cuban.
--
Jean B.

On Sun, 14 Nov 2010 12:07:07 -0500, blake murphy
> wrote:

> On Sat, 13 Nov 2010 11:43:07 -0800, sf wrote:
>
> > On Sat, 13 Nov 2010 13:35:17 -0500, blake murphy
> > > wrote:
> >
> >>
> >> you gotta love a cuban sandwich, though. or maybe not.
> >>
> > I love Cuban style black beans.
>
> yeah, black beans are a good thing. i should get into cooking them a
> little bit.
>
Maybe we should do a Cuban Black Bean cook along!

I need to get together with nb in the chat room sometime soon and do a
cinnamon roll cook along for two. Those things are so danged good,
but once a year will be my speed because they're way too easy to
gobble up!

--

Never trust a dog to watch your food.

sf wrote:

>>> Seville oranges here... have you ever thought about using under-ripe
>>> Meyer lemons to make marmalade?
>>
>> It should work okay, but I think you'd have to add pectin. Seville
>> oranges have more pits, and IIRC the pits provide much of the pectin in
>> marmalade.
>
> I'm getting confused. I've made perfectly acceptable orange marmalade
> (although it was mostly orange-pineapple) in the past using oranges from
> the grocery store - and without looking at a recipe to refresh my memory,
> I don't remember using orange seeds for any reason.

The one and only time I've made marmalade, I poked the seeds out of the
orange slices but then had to put them into a cheesecloth bag to simmer with
the marmalade mixture. I *thought* that was because they were needed to
provide pectin.

Bob

Jean B. replied to Billy:

>> The well known Cuban author Steven Raichlen said "Fresh lime juice makes
>> an acceptable substitute".
>
> AFAIK, Raichlen isn't Cuban.

Don't try to muddle the issue with FACTS!

Bob

On Sun, 14 Nov 2010 08:18:25 -0800 (PST), ImStillMags
> wrote:

snippage

>
>I made a big mess of collard greens cooked with a little bacon grease
>and some chopped bacon and had those with the pork. Great
>combination.
>
>BTW, when you make collards you take the rib out of the leaves.
>right.... I was looking at that pile of leaf ribs thinking that there
>should be something I could do with them. So I chopped them into
>about inch long pieces, all except for the very tough ends, put them
>in a sauce pot with a bit of chicken stock, and cooked them till they
>were tender and then stirred them into the collard greens. It was
>yummy. The ribs have a slightly different flavor than the green part
>of the leaf, more like a very mild turnip. It made for a nice pot of
>greens.
>
>I'm looking forward to the leftovers from that meal today.

Thanks for that great tip, I'll do that from now on when I make
greens.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/13/10
Watkins natural spices
www.apinchofspices.com

On Sun, 14 Nov 2010 10:09:37 -0800, Christine Dabney
> wrote:

> On Sun, 14 Nov 2010 09:47:29 -0800, "Bob Terwilliger"
> > wrote:
>
> >The one and only time I've made marmalade, I poked the seeds out of the
> >orange slices but then had to put them into a cheesecloth bag to simmer with
> >the marmalade mixture. I *thought* that was because they were needed to
> >provide pectin.
> >
> >Bob
>
> No, I think they are to add to the slightly bitter edge of marmalade.

That makes sense to me.

--

Never trust a dog to watch your food.

In article om>,
Bob Terwilliger > wrote:
>sf wrote:
>
>>>> I believe you, but have no access to sour oranges.
>>>
>>> Underripe Meyer lemons are very close. Maybe you can sweet-talk Tammy for
>>> some.
>>
>> PS... going on what you said here - Since we will never get fresh
>> Seville oranges here... have you ever thought about using under-ripe
>> Meyer lemons to make marmalade?
>
>It should work okay, but I think you'd have to add pectin. Seville oranges
>have more pits, and IIRC the pits provide much of the pectin in marmalade.

Most of the Meyers I've laid hands on are plenty pippy . Never had a
problem with marmalade setting up without pectin.

FWIW, I see fresh Sevilles and sour oranges at my produce markets near
where "here" is for SF every winter. I doubt they'd appear at the
Safeway or wherever she normally looks before she generalizes area-wide,
but they are findable in the SFBA in season. If enough people start
asking, they might become as findable as Meyer lemons are now.

Mind you, this makes me want to check the sour orange chill requirements
and cold-hardiness and think about planting one in my yard. (Sour fruits
do much better than sweet in my cool microclimate.)

For regular use I'd probably mix the citrus I could get to make a tart
orange, as suggested elsewhere.

Charlotte


--

Bob Terwilliger wrote:
> Jean B. replied to Billy:
>
>>> The well known Cuban author Steven Raichlen said "Fresh lime juice
>>> makes an acceptable substitute".
>>
>> AFAIK, Raichlen isn't Cuban.
>
> Don't try to muddle the issue with FACTS!
>
> Bob

Hehe. Raichlen started out working for a freebie paper in Boston,
so I was aware of him long before he started writing cookbooks.

--
Jean B.

On Sun, 14 Nov 2010 23:01:18 +0000 (UTC),
(Charlotte L. Blackmer) wrote:
>
> FWIW, I see fresh Sevilles and sour oranges at my produce markets near
> where "here" is for SF every winter. I doubt they'd appear at the
> Safeway or wherever she normally looks before she generalizes area-wide,
> but they are findable in the SFBA in season.

Excuse me??? Did I generalize to the SFBA? Do you live where I live?
NO. Speak for yourself and I'll speak for me. My local produce
markets do *not* carry Seville oranges and I've asked for them. I
don't shop where you shop, you don't shop where I shop and I rarely
cross the bridge to shop at the Berkeley Bowl.

PS: Have I ever taken the time to tell you that I think you're a queen
sized bitch?

--

Never trust a dog to watch your food.

sf wrote to Charlotte:

> Have I ever taken the time to tell you that I think you're a queen sized
> bitch?

Catfight! Catfight!

Anybody got a fifteen-foot-diameter pool full of [ObFood] Seville-orange
Jell-O?

Bob

On Sun, 14 Nov 2010 23:11:10 -0800, "Bob Terwilliger"
> wrote:

> sf wrote to Charlotte:
>
> > Have I ever taken the time to tell you that I think you're a queen sized
> > bitch?
>
> Catfight! Catfight!
>
> Anybody got a fifteen-foot-diameter pool full of [ObFood] Seville-orange
> Jell-O?
>
<laughing> I guess it *is* more appropriate than chocolate pudding.


--

Never trust a dog to watch your food.

> PS: Have I ever taken the time to tell you that I think you're a queen
> sized bitch?

She already called it first. You're too late.

-sw

In article >,
Christine Dabney > wrote:
>On Sun, 14 Nov 2010 23:01:18 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
>>FWIW, I see fresh Sevilles and sour oranges at my produce markets near
>>where "here" is for SF every winter. I doubt they'd appear at the
>>Safeway or wherever she normally looks before she generalizes area-wide,
>>but they are findable in the SFBA in season. If enough people start
>>asking, they might become as findable as Meyer lemons are now.
>
>I saw them in Berkeley Bowl last winter. For several weeks, in fact.

I've been seeing them at the Bowl in season (several weeks sounds about
right) for a number of years, ever since Trillium mentioned them here and
perked up my little radar. I'm pretty sure that Monterey Market would
have them as well. I have to wonder if some of the local ethnic groceries
might as well (similar to how Kay would try to score sour cherries from
her Persian market).

One of these days I'm going to buy enough to make bars and curd off my
lemon curd recipe and see how it works.

Charlotte
--

In article >,
Squertz > wrote:
>
>> PS: Have I ever taken the time to tell you that I think you're a queen
>> sized bitch?

LOL. That was sure something that needed to be shared with the group for
the greater good of the order. <California> Thank you for sharing!
</California>

>She already called it first. You're too late.

Well, my original was calling out her incuriosity, whininess, and
aggrandizing self-pity, but it didn't take long for the other shoe to
drop, nu?

ObFood: my Safeway had "Buy one get two free" raspberries, which knocked
them down to Monterey-Market-in-season prices, so it's time to make the
season's supply of raspberry rolled truffles. I get to see if the
replacement bowl for my Cuisinart Duet works. (Thanks for the parts
ordering tip, Christine!)

The recipe is from Fine Cooking and is like the easiest thing ever once
you juice the raspberries. (Process those puppies for at least sixty
seconds by the clock on high.) The ingredients a

1 lb dark chocolate (I use a Trader Joe's pound plus bar)
1 cup cream
up to 1/2 cup seeded juiced raspberries - one of the standard 6 oz
clamshells will make about that amount
cocoa for rolling

I think "one, one, one" - one bar chocolate, one cup cream, one tub of
raspberries. Makes a lot - about five dozen. They freeze well but I
always refresh the cocoa just before serving. (I do the cocoa "rolling"
in ziplocs.)

Charlotte
--

Charlotte L. Blackmer > wrote:

>Christine Dabney > wrote:

>>On Sun, 14 Nov 2010 23:01:18 +0000 (UTC),

>>(Charlotte L. Blackmer) wrote:

>>>FWIW, I see fresh Sevilles and sour oranges at my produce markets near
>>>where "here" is for SF every winter. I doubt they'd appear at the
>>>Safeway or wherever she normally looks before she generalizes area-wide,
>>>but they are findable in the SFBA in season. If enough people start
>>>asking, they might become as findable as Meyer lemons are now.
>>
>>I saw them in Berkeley Bowl last winter. For several weeks, in fact.
>
>I've been seeing them at the Bowl in season (several weeks sounds about
>right) for a number of years, ever since Trillium mentioned them here and
>perked up my little radar. I'm pretty sure that Monterey Market would
>have them as well.

Tangentially Monterey Market is now finally open on Sundays. This
is a good development.

(I think the usual suspect foodwriters who predicted their demise after
their recent ownership shift were as usual offbase.)


Steve

In article >,
Steve Pope > wrote:
>Charlotte L. Blackmer > wrote:
>
>>Christine Dabney > wrote:
>
>>>On Sun, 14 Nov 2010 23:01:18 +0000 (UTC),
>
>>>(Charlotte L. Blackmer) wrote:
>
>>>>FWIW, I see fresh Sevilles and sour oranges at my produce markets near
>>>>where "here" is for SF every winter. I doubt they'd appear at the
>>>>Safeway or wherever she normally looks before she generalizes area-wide,
>>>>but they are findable in the SFBA in season. If enough people start
>>>>asking, they might become as findable as Meyer lemons are now.
>>>
>>>I saw them in Berkeley Bowl last winter. For several weeks, in fact.
>>
>>I've been seeing them at the Bowl in season (several weeks sounds about
>>right) for a number of years, ever since Trillium mentioned them here and
>>perked up my little radar. I'm pretty sure that Monterey Market would
>>have them as well.
>
>Tangentially Monterey Market is now finally open on Sundays. This
>is a good development.

Well, that *is* good news.

>(I think the usual suspect foodwriters who predicted their demise after
>their recent ownership shift were as usual offbase.)

I avoided them for a while, but I went back last summer after I got laid
off and didn't want to pay Berkeley Farmer's Market prices for my peaches. I
found they hadn't screwed with the formula, so I'm not surprised that it's
just as busy as ever. I do hope that Bill is doing as well, he is a gem.

I usually go to BBW these days unless I can make a commando run at MM at
some oddball time. Parking is much better at BBW although I think the
peaches are better at MM in season.

Charlotte

--

"sf" > ha scritto nel messaggio

> He was just staying positive. I'll use lime.

In the Washington DC metro area I could buy the juice, so I expect that in
California you could find it even more easily.

aem > wrote:

>On Nov 13, 1:58 pm, sf > wrote:
>> On Sat, 13 Nov 2010 20:50:25 GMT, notbob > wrote:
>> > On 2010-11-13, sf > wrote:
>>
>> > > I love Cuban style black beans.
>>
>> > Add 3/4 C of vegetable oil to pot.
>>
>> That's it? I thought I'd heard about garlic & onions and a couple of
>> other things too. OK, I just looked at some recipes and all of them
>> call for vinegar. I'll try it, but I think lime will taste better.
>
>I've posted a recipe for "Cuban style black beans" that gets good
>reviews that may be findable. It calls for adding 1.5 to 2 TB cider
>vinegar near the end of cooking. Notbob has posted the idea about
>adding oil to the cooking beans. I haven't tried that. Garlic is
>optional (but always included here). Sour orange juice is for meat
>marinades, not beans. -aemr

So I went looking and found this one-
Cuban-style Black Beans
the Beans
1 lb. black beans
1 smoked pork hock (or salt pork, or ham bone or something similar)
2 bay leaves

the Sofrito
1 onion
1 bell pepper
2 garlic cloves
1/2 teaspoon ground cumin (optional)
1/4 teaspoon oregano (optional)
1.5 tablespoons cider vinegar
1/2 cup dry sherry
xxxxx

I had some Kassler that I subbed a pound of for the smoked pork. I
think that's where I went wrong. The Kassler is not nearly bold
enough or salty enough to give this any flavor. What saved it,
IMO, was serving it with a liberal squirt of lime juice.

I might try this again- but is this really for a pound of dry beans?
It seems pretty bland for what I expected of Cuban food. [purely from
my imagination as I've never been near Cuba nor have I ever seen a
Cuban restaurant.]

Jim

On Tue, 16 Nov 2010 09:10:33 +0100, "Giusi" >
wrote:
>
> "sf" > ha scritto nel messaggio
>
> > He was just staying positive. I'll use lime.
>
> In the Washington DC metro area I could buy the juice, so I expect that in
> California you could find it even more easily.
>
You could buy fresh lime juice... juice that's similar to fresh orange
juice, not that bottled stuff? I've never heard of it. I'm not fond
of "fresh" orange juice anyway, because it isn't the real thing to me.
Fresh OJ should be squeezed (like we used to get back in the day), not
extracted by machine with all that cloudiness and bitterness from the
skin.

--

Never trust a dog to watch your food.

On Tue, 16 Nov 2010 07:01:25 -0500, Jim Elbrecht >
wrote:

> I might try this again- but is this really for a pound of dry beans?
> It seems pretty bland for what I expected of Cuban food. [purely from
> my imagination as I've never been near Cuba nor have I ever seen a
> Cuban restaurant.]
>
> Jim

Jim, would you please post the entire recipe or at least the url where
you found it? Sherry is an interesting addition, what did you think
of that? Did you use dry or sweet sherry? I saw one that called for
Marsala. I'm not going to put down a sweet addition until I try it,
because I know how good it is in pot roast (not a lot, just a half cup
of sweet sherry to a great big pot roast). Hm. I'm making pot roast
today... think I'll do it that way for a change.

--

Never trust a dog to watch your food.

sf > wrote:

>On Tue, 16 Nov 2010 07:01:25 -0500, Jim Elbrecht >
>wrote:
>
>> I might try this again- but is this really for a pound of dry beans?
>> It seems pretty bland for what I expected of Cuban food. [purely from
>> my imagination as I've never been near Cuba nor have I ever seen a
>> Cuban restaurant.]
>>
>> Jim
>
>Jim, would you please post the entire recipe or at least the url where
>you found it? Sherry is an interesting addition, what did you think
>of that? Did you use dry or sweet sherry? I saw one that called for
>Marsala. I'm not going to put down a sweet addition until I try it,
>because I know how good it is in pot roast (not a lot, just a half cup
>of sweet sherry to a great big pot roast). Hm. I'm making pot roast
>today... think I'll do it that way for a change.

Smack myself-- I used dry. But I think sweet was the way to go. The
recipe does say dry though. I've got to get a bottle of Marsala to
play with. Never tried it anywhere.

I read it here-
http://www.kitchencookingrecipes.com...ack-beans.html

Jim

On Tue, 16 Nov 2010 10:45:15 -0500, Jim Elbrecht >
wrote:

> Smack myself-- I used dry. But I think sweet was the way to go. The
> recipe does say dry though. I've got to get a bottle of Marsala to
> play with. Never tried it anywhere.
>
> I read it here-
> http://www.kitchencookingrecipes.com...ack-beans.html

Thanks a million! <off to read the forum> Please let us know if you
ever try the sweet sherry or Marsala, the person who posted says he
loves it.

--

Never trust a dog to watch your food.