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KIPlog cooks, eats (and drinks)

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Entries Tagged as 'Exotic Food Products'

Obama Food and Drink

January 21st, 2009 · 2 Comments

Spotted some Obama head cookies at Bennison’s yesterday. They have First Lady Michelle heads too.

Obama Cookies

I’ve also been looking for ‘Obamagang’ or more legally, Inauguration Ale, from Ommegang. Links and a list of bars in Chicago with it on tap at that link.

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Tags: Beers on tap · Exotic Food Products

Food links

January 15th, 2009 · 1 Comment

Brief Jerky

Turbaconducken (Turducken Wrapped in Bacon)

A fork shaped like an airplane, to help fly veggies into kids’ mouths.

Nothing worse than opening a box of chocolates and finding… That’s worse than finding out they’re all coconut.

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Tags: Equipment and Tools · Exotic Food Products · Food News and Links

Food Photography

January 21st, 2008 · 1 Comment

Check out this gallery of the Tribune’s food photography.

Speaking of galleries, Gapers Block has one about the closing of the Hyde Park Co-Op Market (see link at the end of the article).

LTHForum also has a gallery of the last days of the Co-Op entitled: Groceries That People Won’t Buy Even at 40% Off

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Tags: Exotic Food Products · Food News and Links · Photography

What I’ve been eating

April 8th, 2006 · Comments Off

I’m way behind around here. For now I’ll just put up some pictures of stuff I’ve cooked/eaten in the past couple of months.

Asian Pear Crepes, with ricotta. The Asian pear was lightly carmelized in butter, sugar and real vanilla bean.

Black Forest Ham, with raisin sauce. I wish I had noted how I made the raisin sauce, it’s probably based on this recipe but I think made it with molasses, bourbon and cane vinegar. The orange stuff in the backgorund is sweet potato and carrot put through a ricer. Technically Black Forest Ham is supposed to be from the Black Forest, but in this country the term is used to describe the best cut of the boneless ham, smoked or dipped in blood to give the surface its dark color. I got it at whole foods, and it was one of those premium brands, like Niman Ranch or Pemberton Farms.

Poor man’s Fruit De Mare, catfish and baby octopus over spaetzle. The seafood was bought at Devon Market. Unfortunately this dish reminded me why I never buy catfish. I tasted like it was pulled out of a sanitary canal. The octopus was tasty though.

Chocolate Chip cookies.

Squid Salad with tobiko, Bunashimeji mushrooms and shaved daikon. After trip to Mitsuwa. This is a fun dish to eat with everything from the pop of the Tobiko (flying fish roe) the crunch of the daikon and the chew of the softly sauteed squid and shrooms.

I’m not sure what this character is supposed to represent on this package of snack at Mitsuwa. I should have bought some.

This is a close up of some of the stuf in a package of ‘mixed bean’ snack that I did buy at Mitsuwa. Yes that is a tiny dried anchovy.

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Tags: Exotic Food Products

Adirondack food and drink

July 5th, 2004 · Comments Off

lakeSaranac.jpgI spent the week on Lake George, in the Adirondacks, so I got the chance to sample some local stuff. I always enjoy the beers from Saranac, including their aggressively hopped Pale Ale, and malty Adirondack Amber.

blackbeary.jpgAnother excellent local brew I found was Vermont’s Long Trail Blackbeary Wheat. This light wheat beer is one of the berry beers that have grown up in relation to the overly sweet and tart summer offerings that were very common years ago. Blackbeary is nicely balanced and fruity, without that harsh sweetness that accompanies many summer fruit fermented beers. I love their humorous labels.

gm_coffee.jpgI also had some very good coffee from Vermont – Green Mountain Coffee Roaster’s Harvard Blend. “A sophisticated blend of light and dark roasts.” Awesome stuff to wake up to, along with some clean mountain air.

I bought a bottle of Rich’s Game Sauce at Two Brothers Meat Market in Ticonderoga, and used it on a bbq’ed chicken and then for two different meals of pork loin ribs. This spicy sauce, made in Vermont is full of molasses and made a great marinade. The second rib meal was for around 13 adults, so I supplemented what was left of the sauce with some orange juice, lots of rosemary, and some ginger to marinate the ribs, which slow cooked on the grill for about an hour and a half. They achieved the proper ‘fall-off-the-bone’ tenderness that way.

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Tags: Exotic Food Products

Holy crap that’s hot

April 29th, 2004 · Comments Off

Found in my comments was, one of many hot sauce web vendors. Normally I ignore requests for ‘reciprocal links’, (I don’t sell anything so reciprocal links have no value to me) but these guys are selling this million scoville unit pepper extract! and it’s not even their hottest product! This stuff is weapons grade.

For those of you unfamiliar with the Scovile scale, Tabasco is 2,500 units. The hottest I can bear is Matouk’s West Indian Hot Sauce, a papaya/Scotch bonnet blend which some sites list as ‘blistering’. I think it’s about as hot as a sauce can get and still be flavorful. By that I mean, it’s hot, but it won’t burn off your taste buds.

Learn all about habanero nomenclature. “But because consumers in the United States were familiar with the Mexican peppers, habanero became the buzz word for the species–even to the point where writers were calling the Scotch bonnet a type of “habanero.” Wrong. The Scotch bonnet and habanero are different pod types of the same species.”

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Tags: Exotic Food Products

Shopping – Lincolnwood Produce

February 27th, 2003 · Comments Off

This post is out of order, it tells the story of shopping I did before the Pork Tenderloin with Burghul meal.

I stopped in at Lincolnwood Produce (Lincoln and Touhy in Lincolnwood) on the way home last week and picked up some stuff for a Veggie Millet pie. The store is a supermarket-sized independent grocery, full of great produce, meat and eastern European, latino, and asian food. The produce is good quality with a huge variety, the deli case is full of great cheeses and greek stuff like octopus salad. There’s 5 or 6 types of feta alone. The meat case has whole legs of lamb for reasonable prices and a growing seafood selection.

But the really great thing about a store like this is the stuff you never see anywhere else – everything from strange foreign candy and soda to bulgarian sheep’s milk cheese. The freezer case is full of whole fish and has things like quail and rabbit. The refrigerated section is chuck full of eastern European smoked meat and cheeses.

I used the basket only method of shopping (wheeling a cart around this store is dangerous on the wallet, and probably on the suspension of my jeep when hauling it all home) I spent just over $37 and here’s a rough list of everything I walked out with:

1 chinese okra

2 chinese eggplants

2 regular eggplants

a wrapped package of fresh okra

a wrapped package of portabello mushrooms

5 vine ripe tomatoes

2 large onions

a package of millet

a package of bulgur wheat

1 1/2 lb. of feta cheese

a 1 lb tin of bulgarian sheep’s milk cheese

Some cool bread that I’ll have to look up when I get home

1 lb of Kolozsvari Hungarian bacon

4 cans of gaunabana juice

a small can of sardines

a jar of anchovies

a can of squid

a can of fava beans

a can of garbanzo beans

a jar of ajvar

a tube of wasabi

mediterrenean sea salt

dried chiplotle peppers

vanilla soy milk

On a sad note, I’ve noticed that two of the best food places on Dempster in Skokie are closed. Greenwood Produce, which apparently had a fire, looked like it might reopen, but the building is demolished, and last week I noticed the E&M Fancy Foods (or E&M Meats), a great butcher, is gone. There still is another good independent store on Dempster – Village Market Place in Skokie (4034 Dempster), which is another place full of great produce a good meat department and tons of eastern European food stuff.

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Tags: Exotic Food Products

The Pantry

January 22nd, 2003 · Comments Off

Sahr, from the Cotton Tree asked a good question in my comments – What should a novice chef have in their pantry?

The simple answer is – the ingredients you need to make the base of the type of food you like. Tomato paste if you like Italian, coconut milk if you like Thai etc. However as your repertiore grows, and your skills increase, so does your pantry. I’ve got stuff in my pantry that I bought in asian markets, that I don’t even know what it is.

A pantry is more than just a place to keep staple ingredients on hand, it also should serve as an emergency food cache. Not so much in the hard-core survivalist sense, but in cases where you may be slightly sort on cash, or some circumstance prevents you from being able to shop. or more likely, for those times when you just don’t feel like cooking or prepping food, you’ll have what you need to throw something together. For more sophisticated meals, having an armoury of varied foodstuff that can be used when a dish ‘needs something extra’ really helps.

But here’s a simple list of things any chef needs on hand to be able to make the basis of most meals. These are ingredients that, for the most part, have long enough shelf life that you won’t need to worry about planning when you’re going to use them.

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Tags: Exotic Food Products

Raz el Hanout

January 17th, 2003 · Comments Off

I got some Raz El Hanout spice for Christams (thanks Mom!) and used it on some chicken the other night. It’s a Morrocan mix of ginger, anise, cinnamon, nutmeg, peppercorns, and cloves. Like curry, the mix can vary, but my brand is heavy on the cinnamon and ginger. I took 4 lbs. of chicken thighs that I got for 6 bucks, threw them in a bowl with a few tablespoons of the spice and some rice flour, tossed it about, browned it in a pan, and finished them in the oven.

Also I made a pork loin sirloin roast (redundant I know, but thats how its was sold) with this morroccan spice last weekend. Sorry no photo. You’d think I’d have time over an entire weekend to photograph a slice or two of a 5 lb. roast before I ate it all. The sirloin was a little over 5 lbs, and cost $7, along with some 39 biscuits in a can, and some potatoes, this was a cheap meal for a few days.

And last night I used the raz el hanout again on a ham, this time mixed with some honey to coat it. The 10 lb ham was 9 bucks. Notice a trend here? I’m trying to save a few bucks, and I’m finding it rather easy to find food, especially meat, that cost around a buck a pound. These are mostly supermarket sale specials, but I’m going to see how long I can keep it up.

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Tags: Exotic Food Products


September 20th, 2002 · Comments Off

I almost never cook breakfast, but sometimes, on the weekend I’ll be hungry enough. Last Sunday’s included a sheep’s cheese omelette, some hungarian bacon, some pan-fried tomatoes, okra, mushrooms and a croissant. I had some hot sauce I had made the night before for something else made with sauteed tomatillos, tomatoes, mushrooms, a little yellow squash all pureed and mixed with about a tsp Vietnamese Chili Garlic Sauce (Toung Ot Toi brand, with the rooster on the label) and about half of a roasted and seeded habanero. I used about four or five tomatillos, so it was hot but you could still pour it on.

The Hungarian bacon is called Kolozvari, and it’s intensly salty and smoky. I found it, along with the brined sheeps cheese which comes in a big tin, at the Devon Market at 1440 W. Devon.

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Tags: Exotic Food Products