Ground Cayenne comes from the De Arbol Chile – which is found in abundance in New Mexico. I’m currently reading a book about chiles (yes, there are whole BOOKS written about chiles!), and it made me remember a time long ago when I traveled to New Mexico and experienced many things for the first time. I was so excited about the chile wreaths and decorations they make there that I purchased one and brought it back home to Cincinnati. I hung it in my catering kitchen. It was beautiful! A couple of months later, I noticed what appeared to be “fruit flies” but smaller, one at a time, floating around the house. A swat here, a swat there, no problem! But within days, they were getting in my eyes, and crawling up my nose, when I walked into the kitchen. I called mom. They know everything, right? Well, if they don’t, they care enough to find out. After 2 or 3 calls back and forth after she consulted with friends, and alot of questioning, it turns out the chile wreath had been the host of thousands of microscopic eggs, which hatched and became fleeting residents of Cincinnati Ohio. The remedy: freeze the wreath. It was winter by then so I just set it out on the back deck overnight and voila! Problem “debugged”. Wreath rinsed and back in place for all to enjoy! Moral of the story: rinse your chiles before eating – even if you’re not a caterer!! – Lula
We all love pancakes, right? My favorite are extra fluffy melt in your mouth on the inside and crispy (slightly overdone!) on the outside…Lula’s for Lunch…and More! Catering’s pancakes are called “Crepey Cakes” because they’re so light and dreamy like a crepe, but with more “heft” – we use whole grains in our batter.
It doesn’t matter whether you like whole grains, make your own, or they come from a box – a couple of tips to always insure your pancakes aren’t doughy and leaden: 1) Pour your liquids in first and mix them up. 2) whatever liquid your recipe calls for, add 1/4 more liquid (milk or water) – so, if you’re making pancakes for 4, and your recipe calls for 1 cup milk, ad 1 1/4 cups milk. 3) Scatter your dry ingredients over the liquid and using a fork or a whisk, not a spoon, lightly fold stuff toge ther til incorporated but some lumps remain. Pancake batter is in effect a “dough” and you don’t want to activate the gluten too much or they’ll become tough. 4) and probably most importantly, let your batter REST for 10-15 minutes before you dribble it into the pan. Don’t stir your batter to get it into the pan. We’re (me and all the people in my head) happy to answer any questions you may have about your batter – email them under “Ask/About Lula’ on the website www.lulasforlunch.com Have a satisfying breakfast! Or brunch, lunch, dinner…I LOVE pancakes for dinner!!
A quote from Eustace Conway: “One of the reasons people are unhappy is they don’t talk to themselves. Keep a conversation going with yourself throughout your life to see how you’re doing, to keep your focus, to remain your own friend.” This validates me! I talk to myself all the time, especially in the kitchen, and my husband used to think I might be crazy. He is more used to me now, and knows I’m crazy. I am a comfort to me, and I think I’m lucky to have that! I hope the comfort from Lula’s for Lunch…and More! Catering http://www.lulasforlunch.com shows up in your food. My best, Lula
A man went to the doctor and told her that he hadn’t been feeling well lately. The doctor performed a quick exam, then left the room and came back a few minutes alter with three bottles of large colored pills.
“Take the green pill with a big glass of water when you wake up,” the doctor said. “Then take the blue pill with a big glass of water after you eat lunch. Just before you go to bed, take the red pill with another big glass of water.” “Geez, doc, that’s a lot of medicine,” the patient protested. “What’s the matter with me?”
Monosodium Glutamate got lots of attention starting in the 60’s, when “Chinese Restaurant Syndrome” was researched and MSG was named the culprit. Some, but not all people don’t react well to MSG, even though it is a naturally occurring substance in our bodies (with the largest concentration of it in our nervous system). MSG is the sodium salt of Glutamic Acid, and it naturally occurs in mushrooms, seaweed, and wheat gluten, as well.
Most manufacturers and restaurants are msg (added) “free” these days…but it is NOT reason for a hissy fit if you feel like your sinuses are swelling or you start sneezing and you find out that something you ate contained a little bit of MSG, or had naturally occurring MSG in it. In fact, salt and sugar are WAY more dangerous for you than MSG. Chances are, you’ve been consuming naturally occurring msg your whole life and have never felt a thing! Lula’s for Lunch…and More! Catering does not add MSG to anything we make, but we do love our mushrooms, our seaweed, and our bread. 🙂 Please enjoy this pic of our Boudin Stuffed Mushrooms above!
In my house there’s very little danger of chips of any kind going stale…but just in case you have more willpower than I do, did you know…storing potato chips in the refrigerator keeps them fresher longer?!?!?!
There are 2 reasons for this:
- Refrigerators are a low moisture environment so there’s simply less moisture for the chips to absorb than pantry air.
- Potato chips are high in starch content and when starch molecules cool they crystalize to become firm.
If you like handy-dandy tips like these about once a week from Lula’s Catering you can subscribe here and we’ll just keep you brimming with food knowledge!!!
Did you know there are two Chorizo’s out there? There’s Spanish, and there’s Mexican. Most recipes won’t tell you which to use – you need to understand the origin of the dish to select accurately.
Spanish Chorizo looks like a pepperoni or summer sausage, because it is dry cured like they are. It is made with Sweet Paprika (there are two types of Paprika as well!!) and can be eaten sliced right from the “stick”. You would use this in Paella, for instance.
Mexican Chorizo, even though it can come in a casing, has the consistency of bulk sausage and contains more fat. It is seasoned more with chiles and vinegar. You need to cook Mexican Chorizo – either in the casing or squeezed out of the casing – just like you would ground beef or bulk sausage.
At Lula’s for Lunch…and More! Catering we use Mexican Chorizo in our South American Strata, and it’s DEElicious!! Or, ask for our Texi-Mexi Empanadas – served with our amazing Avocado-Cilantro Crème.
We’re all familiar with dairy alternatives in the form of Soy and Rice Milk, and personally, since my age is now limiting my lactose intake, I’m using Almond Milk in my coffee, but yet another milk has hit the scene…it’s called Sol, and it’s made from sunflower kernels! Sol contains the same amount of calcium as cow milk – roughly 30% of your daily allowance. So if you have a lactose problem, your choices have just widened. I personally haven’t tasted it yet – let me know what you think! Let Lula’s for Lunch…and More! Catering know if you have a dairy problem and we’ll certainly work around it! We here at www.lulasforlunch.com wish you some Yummy for your Tummy!
If you’re like me, you LOVE shellfish. But they’re not all the same…a fun icky fact for you: CRUSTACEANS have shells that are grown from a carbohydrate that they manufacture themselves called chitin, just like insects (way back when they were related… ) We’re talking shrimp, prawns, lobster, crab here.
MOLLUSKS grow their shells from materials they eat -mostly calcium carbonate – that is found in marble and limestone (not to mention egggshells!). Mollusks grow their shells once or twice a year when they need to (the house gets kinda cramped when they grow) during the warm months. You can see their growing cycle on their shells – the rings. So you can tell how old your clam (or mussel, or oyster, or scallop) is by counting the rings and multiplying by 1.5. There are scores of fun shellfish and mollusk options on our menu at www.lulasforlunch.com. Here’s to the party in your mouth!