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Vacationer’s guide to tacos in Cabo

22 Jun
Bobby’s guide to tacos in Cabo
* with a very limited exposure to hole in the wall places not on Yelp
1.Las Sirenas, Sheraton Resort
3 fish tacos for ~300 pesos. On the expensive side, but it pays for convenience. If, on the first day you arrive and all you want is a taco and a margarita, this is the place. It comes with a rich tangy creamy sauce and slaw. The drinks are either 2 for 1 or free if you have a hotel drink ticket. Enough to tide you over until you get a car.
2. Gardenias, Cabo San Lucas
Open late, cheap tacos (28-35 pesos each) and a huge variety of toppings. It’s next to a liquor and beer store so it’s easy to get a 12 pack to go. The toppings include all kinds of chilies, a guac sauce, pickled and regular onions. I may have gotten mild food poisoning each time I’ve been there, or I may have just overeaten by a lot. I have tried and approve of the fried fish, grilled fish, fried shrimp, grilled shrimp, pork rind, bbq pork, and bbq beef tacos. Also has grilled cactus tacos or quesadillas.
3. Burrito Surf Shop, Cabo San Lucas
Still not a hole in the wall but it’s much more remote and located in a more residential area. When you hear “burritos” you lose a little credibility; almost more like a San Diego shop with its surf board decor. The fish tacos were grilled well and the veggie burrito bowl was bomb. (89 for 2 tacos, 110 for a bowl)
4. Taco Guss, Cabo San Lucas
After burrito surf shop we were on our way home but stopped by here because of the great reviews and great smells. It was long the main tourist street so potentially not super authentic. But I got a pastor taco to go, and it came with 5 baggies of sauces. So for 25 pesos I got a great corn tortilla pastor taco, and a lingering question: why didn’t I buy more?

Hard Apple Cider

17 Oct

It’s apple season! Aside from picking about 20 lbs of apples, we also got a gallon of pasteurized apple cider from Recon Farms. Cider’s actually much easier to brew than beer because there are only two ingredients: apple cider and yeast. Make sure the cider has no preservatives in it; yeast will not be able to grow in cider that has any sort of sorbate in it. After sterilizing and sanitizing everything, these are the rough steps:

Primary fermentation: Oct 11, 2015

  1. Pour all the cider into a 1 gallon glass jug.
  2. Pitch yeast. Use champagne yeast. The 5 oz package was for a 5 gallon batch, but we put all of it in. We also rehydrated the yeast using a bit of warm water; you’re supposed to pitch 1 oz by just sprinkling it on top.
  3. Put a cap and air lock on top. The cap that came with the jug didn’t have a small rubber hole, so we used the rubber tubing to go from the top of the jug into a half gallon of water. The gases could escape through the tube into the half gallon container, but things couldn’t go back up the tube into the jug.

Initial gravity reading: (messed up and made reading after pitching the yeast.) 1.040

Secondary fermentation/Racking: Oct 17, 2015

4. Using a siphon, move all of the cider from the primary jug into a sterilized secondary jug. I moved everything into a large container, washed the primary jug, and moved it back into that container.

5. Cap with an air lock. Didn’t use the half gallon with tubing this time, but just a regular air lock. 2015-10-17 09.51.06 2015-10-17 09.50.37

Final gravity reading (6 days later): 1.010

Poured one cup of cider out for hydrometer reading. It smelled like cider but with a bit of brewing yeast flavor, and a strong alcohol smell. It tasted cool, a little sour, still had some apple flavor, and was not sweet. It was mild and didn’t have a lot of alcohol flavor; no off flavors. Kind of similar to the third jug of apple cider that we bought, left in the car for a day, and is now slightly fermented in the fridge.

Bottling: TBD, about 4 weeks from racking

Resource: http://www.howtomakehardcider.com/rack-bottle.html

 

Update: Bottling: Dec 22, 2015

Well, what happened was a little bit of residue started forming on the surface of the cider (white yeasty stuff) and a little something was growing in the air lock. So I kind of gave up on this batch. I was disheartened, so instead of dumping it out, we just decided to leave it. 2 months later, I decided to just clean it up. Well, when I opened the cap, it smelled amazing. Not yeasty anymore, not stinky or bitter, but sweet and slightly acidic like fermented apples should. The layer of residue on top of the cider wasn’t mold or bacterial colonies. They looked more like the yeast and foam that had formed from initial fermentation. I decided to go for it anyways. I would be bottling about a gallon of fermented cider into 4-6 bottles of beer that were a bit more than a pint. The largest was 1 pint 9 oz; the smallest large bottle was 22 oz; I also had a clear Corona bottle and a green Granny cider bottle just so I could look in throughout the bottling process.

  1. Cleaning: rinse all the bottles with soap and water. Rinse bottles 2x with C-brite (about half a gallon with a half teaspoon.) I didn’t rinse with regular water but I should have because there were C-brite bits in the cider after bottling, so I had to dump out some precious cider to get rid of it.
  2. Backsweetening with dextrose. I had a 5 oz bag of dextrose from an old batch of beer brewing supplies. I also crushed one half of a campden tablet into the dextrose – not sure how well it mixed. The recommended amount is one tablet per gallon. I have a weird mix of feelings in that I want the yeast to stay around and create bubbles, and I want the yeast to all be gone so that the sugar remains as a sweet element.
  3. Because I bottled first, I now had three ~1 pint bottles and two 12 oz bottles. Ideally I would rerack, mix in the priming sugar and campden into the liquid before bottling. Instead, I guestimated about 1 oz of sugar into each bottle, with more going into the larger ones. Let’s see how this turns out.

Evaluation of the cider. The taste was very tart. It smelled sweet and apple-y but was not, but it was also not vinegary. The hydrometer reading before adding sugar was 0.998 or 1.000. I could not make a post sugar hydrometer reading. So theoretically, the cider is a 10% (!) cider. It sure smells that way.

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2015-12-22 18.23.15

Soy milk: Vitamix vs Soy n Joy

12 Mar

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My mother visited and brought two huge bags of soy beans because I told her I like soymilk. I wanted the soy beans because I have a soymilk maker, a Soy n Joy, so I can make my own out of dry beans any time I want, and it is super easy. The convenience of the Soy n Joy is that you can put dry beans into the bean holder, add cold water straight from the sink, and just let it run, and in about 15 minutes you’ll get hot soymilk.

Christine wanted to do a comparison between the Soy n Joy and our Vitamix, which is also able to make soymilk, almond milk, and various butters out of any nut, bean or legume you could imagine. So last night, I soaked a bunch of soybeans, and this morning they were all expanded and some had slightly sprouted. I ended up with about two cups of soybeans.

After boiling the beans, I split them about half ways into the Vitamix and the Soy n Joy.

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The Vitamix only blends the beans and water, so they need to be cooked beforehand.

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The Soy n Joy usually takes dry beans, blends and heats them together, so it’s more of an authentic soymilk making process. This time, I used the soaked, cooked beans in the Soy n Joy to see if it made the end result better.

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The results:

The Vitamix blend is on the left. It definitely came out thicker and more flavorful. The Soy n Joy soy water came out on the right, and this is an atypically bad end result. I think that because I put in soaked beans but didn’t fill up the container, there was half the soybean content that normally goes into the Soy n Joy, and the minimum water level was still 4.2 cups (vs 3 cups for the Vitamix recipe.) The Vitamix soymilk was also thicker because all the ground soybeans are still in the soup, which makes it tasty but also gritty. The Vitamix beans were also not cooked as much; it’s more like a soybean smoothie rather than soymilk. A second trial is needed with the same amount of beans but dry in the Soy n Joy.

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Soymilk with the Vitamix

1 cup presoaked soybeans (soak 6-8 hours overnight)

3 cups cold water

Soak soy beans overnight, then take 1 cup of the expanded soybeans and boil them for about 5 minutes on the stove. Drain the original water, and add 3 cups of fresh water along with the beans to the Vitamix. Start at low variable speed, slowly increase to the max variable speed, then change the setting to High speed and blend for about a minute.

Soymilk with the Soy n Joy

~1/2 cup dry beans

1000 ml cold water

Put the beans in the bean holder. Add water up to the bottom line of the water container. Start the machine. Enjoy.

Total time of procrastination: 20 minutes

Ways to prolong procrastination: Eat it with youtial. We have an air fryer, and will do a later post about it.

Homemade Chili and Beer Carnitas

24 Nov

When I moved to San Diego about five years ago, I took with me a love of carnitas burritos from Anna’s Tacqueria. Anna’s?!, you’re probably thinking. Little did I know that Anna’s is far from the gold standard I thought it was. When I tasted real carnitas on that little Mexican border city, my understanding of carnitas leveled up, and my craving for carnitas increased. Since then I’ve evaluated the quality of mexican restaurants everywhere based on their carnitas burritos.

Yet one thing eluded me – the ability to eat homemade pork as tender and flavorful as the carnitas from San Diego. At the local Costco they actually sold a large packet of ready-to-eat carnitas, which was simply an indulgence. Bulk, inexpensive carnitas, local avocados, and beer was the best thing I could ask for on any Sunday afternoon. So now, back in Boston, I’ve occasionally satisfied that need with a lowly Ana’s burrito, but I yearned for large quantities of overindulgence.

So thanks to Smitten Kitchen, I finally found a way to carnitas heaven. I basically used their recipe, just adding a bit more seasoning I had sitting around, and a can of beer. And having learned to cook it for myself, I learned to understand pork even better. I used to only buy the flat porkchops or pork ribs. Now, give me a huge hunk of fatty pork butt or pork shoulder and I will turn it into the juiciest east coast carnitas burrito. Would you like a horchata with that?

Homemade Carnitas with chili peppers basted in beer

Ingredients
3 lbs of pork shoulder or butt, fat on
1/2 cup orange juice
1/4 cup lemon/lime juice
1 beer
2 onions
4 cloves garlic
1 teaspoon cumin
1 teaspoon Adobo seasoning
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon coarse sea salt
3 small chili peppers

Cut the pork into 2 inch chunks. In a large steel pot, marinade the pork in orange juice, jemon juice, and beer. Add the dry seasoning and mix. Add water until the meat is just covered. Turn on the heat and bring to a boil, then reduce the temperature to a simmer. Cut onions into 2 inch chunks, and peel and crush the garlic. Add the garlic, onions, and chili peppers. Let simmer uncovered for two hours.

After two hours, turn the heat up to medium high and continue to cook, now turning and stirring the meat occasionally.

Keep this up for about 45 minutes, until all the liquid is gone and meat is starting to brown on the edges. When the chunks of pork are slightly browned and will fall apart easily with any poke of a spoon, the carnitas is ready.

Total time of procrastination: 3 hours
Ways to prolong procrastination: Make homemade guac and salsa.

Garden harvest salad

24 Oct

I say garden harvest a little loosely because I stopped maintaining my backyard garden, and since the summer it’s just been growing a little wildly. However, that didn’t stop the cherry tomatoes to ripen into a nice orange hue, and the overseeded beds of lettuce to thin themselves out until I had tall bunches of mixed greens.

So the recipe is simple, but I decided to post about it because it felt good to finally harvest (for the first and probably only time) my own produce and use it. Also, I am trying to use up some of the vinegar that I got from Nathan when he moved out. Turns out it’s really high quality.

Vinaigrette Corn salad

Harvested ingredients
5 – 10 cherry tomatoes
4 leaves basil
1 large leaf of mesculin green
1 large leaf of lettuce

Ingredients
1/4 cup Kernel corn
1/4 small red onion
olive oil and vinegar, 3 to 1 ratio

Halve or quarter the cherry tomatoes. Dice the red onion. Roughly tear the basil and greens into small pieces. Make the vinaigrette by beating and blending the olive oil and vinegar with a fork, and mix everything in a bowl. Voila!

Total time procrastinated:10 minutes
Ways to prolong procrastination:Make cornbread and turn it into a cornbread salad like this: Cornbread salad

Foodhack: Salted Coffee

29 Sep

This came from my officemate at work, and is simply one of those revelations you marvel at and wonder where it’s been all your life. This post is not quite a cooking post, I guess, but it does have to do with your gastronomic experience.

Put a few grains of salt in bitter coffee to make it taste milder.

That’s it. If you have a coffee that has a deep bitterness (that is perhaps more than you’d normally enjoy), sprinkle no more than 10 grains of salt into it, stir it around, and it instantly becomes a milder roast.

Don’t believe me? I tried to combine my Trader Joe’s medium roast and Kirkland’s dark roast today (yea, blame me for not having really good coffee) and it just came out a bit darker than I’d like. But instead of adding water which dilutes the caffeine and gives you more volume to consume, I added a tiny bit of salt at my officemate’s suggestion. It was instantly a light roast, although it lost a bit of depth. In fact I think I added too much salt – I pressed my finger down to get less than half a pinch of salt and I think it was too much.

Stale Cornbread is Delicious

21 Jun

Another great recipe from Ezra Pound Cake. Her recent summer Meatless Mondays dishes are actually absolutely amazing. Also, I improvised a bit but it shows how basic and down to earth these recipes are. No need for fancy rare ingredients. I was even able to use some fresh produce from my herb garden…mint and basil, the first of the year. If only the cherry tomatoes I used were from my garden…last year my crop was a bit too bountiful and a lot went to waste.

The cornbread I made yesterday, partly because I went shopping for both of these meals, and partly because I wanted cornbread. After a day of aging (turning stale) they’ve become the right hardness to be cornbread croutons in this hearty summer salad…don’t worry, there’s not a single leaf of lettuce in it.

Cornbread Salad with Cherry Tomatoes, Black beans and Avocado

Ingredients
1 package Jiffy Cornbread mix
1 egg
1/3 cup milk

1/2 cup cherry tomatoes
1/2 green pepper
1/2 can black beans
1/2 avocado
1/4 cup green onion (1 stalk)

3 tbsp olive oil
1 tbsp red wine vinegar
4 leaves of basil
4 leaves of mint
salt and pepper

To make the cornbread, preferably a day in advance, mix the egg, milk and cornbread mix and spread into a loaf pan. Bake in an oven at 400 degrees for 20 minutes. Remove from the oven and leave sitting outside, uncovered, for a day.

Cut the cherry tomatoes into quarters. Dice the green pepper, and finely dice the green onion. Remove the avocado pit, and slice the avocado into squares right inside the shell before scooping out the chunks with a spoon. Mix all of this together with black beans and green onion in a large bowl.

In a medium bowl, pour the olive oil, red wine vinegar, and a pinch of salt and pepper. Chop the basil and mint leaves coarsely. Whip the olive oil and vinegar until it is smooth, and sprinkle in the mint and basil and mix a bit more.

Cut the cornbread into 1/2 inch cubes or crumble into large chunks. Toss however much cornbread you want into the large bowl with the veggies. Pour the dressing over the salad and toss until mixed. The cornbread croutons will be nice and toasty at the beginning, then will become soaked in dressing and flavor as you work through the salad. Which won’t take very long.

Total time procrastinated: 20 minutes
Ways to prolong procrastination: Don’t eat it so fucking fast

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