Choirgirl21 Posted November 26, 2016 Share Posted November 26, 2016 I'm making last year's WaPo pasilla Chile rubbed turkey for my Friendsgiving today. There is a ton of rub leftover. Wondering if there's any way I can make it into some sort of sauce for the turkey? Ideally I'd like to do it in advance and just warm and add drippings. Here's what's in it (its very rich, consistency is like a very thick tomato sauce): 6 dried pasilla chili peppers 20 cloves garlic, roasted (see NOTE) 2 vine-ripened tomatoes, cut into quarters 2 medium onions, one cut into quarters and one chopped 1 cup agave nectar 3 tablespoons kosher salt 1/4 cup olive oil 2 tablespoons Dijon-style mustard Leaves and tender stems from 1 bunch of cilantro And I have homemade turkey stock, old white wine, butter, flour, etc. Any ideas? Link to comment Share on other sites More sharing options...
reedm Posted November 26, 2016 Share Posted November 26, 2016 I made this some time ago and it was great. https://www.google.com/amp/www.epicurious.com/recipes/food/views/southwestern-turkey-with-garlic-ancho-chili-paste-and-gravy-803/amp?client=safari As another idea, you could save the rub and use it in another dish. 1 Link to comment Share on other sites More sharing options...
Choirgirl21 Posted November 27, 2016 Share Posted November 27, 2016 8 hours ago, reedm said: I made this some time ago and it was great. https://www.google.com/amp/www.epicurious.com/recipes/food/views/southwestern-turkey-with-garlic-ancho-chili-paste-and-gravy-803/amp?client=safari As another idea, you could save the rub and use it in another dish. This is perfect, thank you. Not surprisingly I ran out of time today, but I have a ton of leftover turkey and I saved the pan juices and the extra rub do I think I may attempt this tomorrow. Also think the carcass will make an excellent turkey tortilla soup and I may use a bit of the rub for that as well. 1 Link to comment Share on other sites More sharing options...
Choirgirl21 Posted December 15, 2016 Share Posted December 15, 2016 My Home Chef box arrived yesterday with everything mixed up, resulting in frozen produce. Typically the meat and freezer packs are on the bottom, separated from the produce bags to prevent this. Anyway, question is - which things do you think might still be edible and which will I have to replace? Things that were frozen (and I mean solid, with frost on them) - whole carrots, several small whole turnips, bag of pre-shredded coleslaw mix, brussels sprouts, red onion. The latter 3 were maybe not frozen completely through. Not worried about the red onion, am worried about the rest. Everything is getting cooked except of course the slaw. Link to comment Share on other sites More sharing options...
reedm Posted December 15, 2016 Share Posted December 15, 2016 36 minutes ago, Choirgirl21 said: My Home Chef box arrived yesterday with everything mixed up, resulting in frozen produce. Typically the meat and freezer packs are on the bottom, separated from the produce bags to prevent this. Anyway, question is - which things do you think might still be edible and which will I have to replace? Things that were frozen (and I mean solid, with frost on them) - whole carrots, several small whole turnips, bag of pre-shredded coleslaw mix, brussels sprouts, red onion. The latter 3 were maybe not frozen completely through. Not worried about the red onion, am worried about the rest. Everything is getting cooked except of course the slaw. None of those have high water content, so I think you'll be fine, depending upon the preparation of course I recently started Home Chef as well, and I've been very pleased so far. Looks like we both picked the pork chops this week. Link to comment Share on other sites More sharing options...
ktmoomau Posted December 15, 2016 Share Posted December 15, 2016 Yeah, I would think everything is likely ok. To me the slaw would be most risky because it was preshedded to keep the right texture, but so long as it doesn't seem at all watery and limp you should be fine. Link to comment Share on other sites More sharing options...
porcupine Posted December 27, 2016 Share Posted December 27, 2016 Where can I get fat back in the next two days? Normally I would get it from one of the vendors at Dupont Market but I can't wait that long. Link to comment Share on other sites More sharing options...
reedm Posted December 27, 2016 Share Posted December 27, 2016 19 minutes ago, porcupine said: Where can I get fat back in the next two days? Normally I would get it from one of the vendors at Dupont Market but I can't wait that long. You might try Harvey's Market at Union Market. 1 Link to comment Share on other sites More sharing options...
porcupine Posted December 28, 2016 Share Posted December 28, 2016 Thanks, reedm - I called, they do carry it but didn't have any at the time. For future reference, you can get it at Stachowski's. 1 Link to comment Share on other sites More sharing options...
porcupine Posted December 31, 2016 Share Posted December 31, 2016 PS: I am really disappointed with and angry at Stachowski's. What they sold me was a piece of fatty pork shoulder, not fat back. From Wikipedia: Quote Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard. Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes. Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy. At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Today, pancetta is often used instead. You'd think a place like Stachowski's would know that. Not that I'm bitter or anything, now that it's too late. Link to comment Share on other sites More sharing options...
reedm Posted December 31, 2016 Share Posted December 31, 2016 1 hour ago, porcupine said: PS: I am really disappointed with and angry at Stachowski's. What they sold me was a piece of fatty pork shoulder, not fat back. From Wikipedia: You'd think a place like Stachowski's would know that. Not that I'm bitter or anything, now that it's too late. That stinks. What are you making? I just thought of Red Apron--they might be a good bet in the future. Link to comment Share on other sites More sharing options...
porcupine Posted December 31, 2016 Share Posted December 31, 2016 Normally I wouldn't get bent out of shape over a detail like this - I enjoy innovating with what I have on hand, including oils, which usually includes bacon grease, schmaltz, ghee, various grades of olive oil - but this time I'm trying to recreate my mother's minestrone as a treat for my brother and sister-in-law, who haven't had it in at least 11 years. Fatback does add a distinctive flavor. Oh well. "It'll taste good anyway." Link to comment Share on other sites More sharing options...
porcupine Posted July 19, 2017 Share Posted July 19, 2017 Anyone in the area carry diastatic malt powder? I can get in in time if I pay a fortune for overnight shipping but would like to find a local source. Thanks. Link to comment Share on other sites More sharing options...
dcandohio Posted July 19, 2017 Share Posted July 19, 2017 Advice. I heated a pot of soup to boiling at about 8:30 last night. It contained chicken and beef, vegetables, and chicken stock (all of which had been previously heated and refrigerated overnight). I set it to cool, and forgot to put it back in the refrigerator. When I saw the pot this morning, I immediately put it in the refrigerator… Because of the air conditioning vents, my kitchen is the coolest room in the condo, and so the pot sat in a fairly cool room overnight. Do you think I can reheat it and eat it, or is it a total loss? Smells OK. Link to comment Share on other sites More sharing options...
DanielK Posted July 19, 2017 Share Posted July 19, 2017 1 hour ago, dcandohio said: Advice. I heated a pot of soup to boiling at about 8:30 last night. It contained chicken and beef, vegetables, and chicken stock (all of which had been previously heated and refrigerated overnight). I set it to cool, and forgot to put it back in the refrigerator. When I saw the pot this morning, I immediately put it in the refrigerator… Because of the air conditioning vents, my kitchen is the coolest room in the condo, and so the pot sat in a fairly cool room overnight. Do you think I can reheat it and eat it, or is it a total loss? Smells OK. Looks like if you reboil it, should be safe. http://www.thekitchn.com/soup-left-out-overnight-is-it-still-safe-to-eat-178685 Link to comment Share on other sites More sharing options...
dcandohio Posted July 19, 2017 Share Posted July 19, 2017 3 minutes ago, DanielK said: Looks like if you reboil it, should be safe. http://www.thekitchn.com/soup-left-out-overnight-is-it-still-safe-to-eat-178685 Thanks. I did re-boil it, and I ate a bowl… And it tasted fine, and smelled fine and I am feeling no l effects. I've learned my lesson, and I packaged and froze the rest. Link to comment Share on other sites More sharing options...
squidsdc Posted July 19, 2017 Share Posted July 19, 2017 5 hours ago, porcupine said: Anyone in the area carry diastatic malt powder? I can get in in time if I pay a fortune for overnight shipping but would like to find a local source. Thanks. It's available on Amazon - if you don't have a Prime account (overnight shipping) I could order it for you--would just have to get it to you though! 1 Link to comment Share on other sites More sharing options...
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