Forum Activity for @ken-hulme

Ken Hulme
@ken-hulme
06/06/10 09:25:48AM
2,157 posts

800!?!!


OFF TOPIC discussions

FF - that's an interesting simple Mole Poblano recipe. The ingredient list does not include chocolate, but the directions do. I like sunflower seeds in mine rather than almonds, but every chef has his/er variations. One I know puts a couple of Mexican ginger snap cookies in hers. Certainly doable as a parve sauce. Pasillas are very mild dried chiles sometimes called chiles negro or mullato. Anchos are another good mild dried chile.There are six basic moles, of which mole poblano is one. Some culinarians believe in a seventh "lost" mole... I heard Dan Brown's next book will be Search for the Lost Mole!!
Ken Hulme
@ken-hulme
06/05/10 12:06:05PM
2,157 posts

800!?!!


OFF TOPIC discussions

I sereve my leftover turkey with Mole Poblano, a fabulous mixture of 20-30 ingredients including several kinds of chiles and chocolate.
Ken Hulme
@ken-hulme
06/05/10 12:38:04AM
2,157 posts

800!?!!


OFF TOPIC discussions

Whatchagot Stew can be a culinary masterpiece or an utter disaster
Ken Hulme
@ken-hulme
06/04/10 09:46:48AM
2,157 posts

800!?!!


OFF TOPIC discussions

Oh they call it that good ole mountain de-ew!And them that refuse it are few!So shut up yer mug.And fill up my jug.With some good ole mountain dew!Second verse... same as the first!!!!
Ken Hulme
@ken-hulme
06/02/10 02:12:09PM
2,157 posts

800!?!!


OFF TOPIC discussions

Randall - just don't boil it so long and hot that it turns to sulphurous gray muck!! Cook it just long enough to go limp...
Ken Hulme
@ken-hulme
06/01/10 11:22:12AM
2,157 posts

800!?!!


OFF TOPIC discussions

Red Algae frybread? Okaaaaaay. I'm gonna call my friend Andrew Zimmern. Like Mikey of the commercials, he'll eat anything!
Ken Hulme
@ken-hulme
05/31/10 08:38:32PM
2,157 posts

800!?!!


OFF TOPIC discussions

Coming up on 800 members of FOTMD pretty darn quick!

I'm bringing Grilled White Balsamic Marinated Flank Steak with Sauteed Wild Mushrooms (shiitake, mitake, crimini, & morels). I figure with 800 members, we'll need at least 400 pounds.

updated by @ken-hulme: 02/16/19 09:45:20PM
Ken Hulme
@ken-hulme
05/14/10 10:06:52AM
2,157 posts



David;In addition to Lisa's N&D blog, you might want to check out the article I wrote on EVerythingdulcimer.com called "Get Noterized".Other than a noter made from very hard wood, bamboo or whatever, all you need is a pick to strum with (or not).Tunings? Generally we tune to the mode most appropriate for the song/tune. Much more music is written in the Major scale (Ionian Mode) than anything else, so an Ionian tuning (CGG, DAA, GDD) is a good place to start. The scale then starts on the third fret and runs to the 10th fret. You'll have 3 notes below the Tonic and several notes above the upper end of the scale.The whole "trick" to playing N&D well is fine finger control to keep the noter parallel to the plane of the strings (coming down flat not nose first or tail first). Also keeping the noter at right angles to the strings.Holding? There are two basic schools - Thumb on Top, and Index Finger on Top. Thumb on Top works best if your fretboard is very tall - more than 3/4", so there is room for your hand between the plane of the strings and soundboard. Use your fingers/hand as a "stop" so that the noter does not run into the middle or bass strings.Check out the references and then get back to us with more specific questions, please... We'll be glad toanswer them.Welome to The Dark Side!!!!
Ken Hulme
@ken-hulme
05/07/10 09:35:48PM
2,157 posts



Gerard. Please do not post the same question in multiple areas, as you have done with this. Because you posted this also in the Noter & Drone Group area, you have a number of us wondering what happened to our previous responses.
Ken Hulme
@ken-hulme
05/14/10 05:55:20PM
2,157 posts



Robin - when and where I grew up, a "Church Key" was a can opener from the days before beer cans had pop tops. Probably was key of C; as in "C that church key? Pass it over so I can open this beer!"
Ken Hulme
@ken-hulme
05/13/10 06:57:00PM
2,157 posts



Dana - yes changing tunings is "liable to break strings". Maybe. Question is - does it matter?* Breaking strings will not harm your instrument.* Breaking strings will probably not harm you (but "no pain, no gain" as they say ) if you are tuning a moving string not a static string.* Breaking strings will not cost thousands (or even hundreds) of dollars (I pay about $2.50 a set from www.juststrings.com )You're going to change strings anyway every couple months (aren't you?). We're talking a day or two difference in use, probably, if you change tunings often versus rarely.String breakage should NEVER be a consideration when it comes to "should I re-tune or not"...Fact is that strings are gonna break. Get used to it; or buy a drum
Ken Hulme
@ken-hulme
05/07/10 09:20:10PM
2,157 posts



No. Traditionally each MODE had a specific keynote. The shift was from Ionian Mode in the key of C to Ionian Mode in the key of D.Aeolian A traditional tuning AEGLocrian B typical tuning Bb F GIonian C traditional tuning CGGDorian D traditional tuning DAGPhrygian E typical dulcimer tuning E Bb GLydian F typical dulcimer tuning F E BbMixolydian G traditional tuning GDgThe story is that back in the late 60s to mid 70s at lot of key of D Irish fiddle tunes were popular performance pieces and that caused the shift to D from C. I don't buy it, but that's one story."Almost all"???? No way Jos!!! Many of us play in a variety of keys. I have one dulcimer exclusively for the key of G. My other dulcimer retunes between C and D regularly.
Ken Hulme
@ken-hulme
05/04/10 03:16:01PM
2,157 posts



Sure John...sure I know the doubled melody course was started in the 60s."I think Ken is wrong to suggest that 3 string players are in some way chickening out from the the demands of managing a double course."Maybe not, John, but I cannot tell you many hundreds of times in the last 35 years that I've heard/read one player telling another to remove one of the doubled melody strings "because it makes it easier to learn to play" or because "playing double melody strings is too hard if you play chords". Chickening-out or not, that's what is told to hundreds, if not thousands, of players every year.
Ken Hulme
@ken-hulme
05/03/10 05:22:42PM
2,157 posts



No problem, DT. Different observations of "accomplished players" in different parts of the country I guess. The accomplished players I know, like Robert Force, Bonnie Carol, Steve Eulberg, Lance Frodsham and Kerry Coates don't take off a string to make it easier bends. They all just bend double strings.
Ken Hulme
@ken-hulme
05/02/10 04:33:15PM
2,157 posts



Dusty'I did say said that many folks remove the fourth string believing it is easier to play that way.You said: That may be accurate, but a lot of accomplished players remove the double string to make it easier to bend strings. Ummm... Hello? Isn't bending strings a method of playing them? I certainly don't go around maliciously putting bends in strings otherwise... Personally I don't have trouble bending double strings... but then I eat my Wheaties!!
Ken Hulme
@ken-hulme
05/01/10 08:08:19PM
2,157 posts



Most of your observations are valid - general as they are. My comments are totally my opinion only, and not particularly tongue in cheek!* hourglass shape - Comes more or less from the Kentucky building tradition and has become the de facto recognizable shape of the dulcimer. There's no accounting for taste!* most dulcimers with 4-strings have a double-melody string spacing. Yep the dulcimer was invented/designed as a 3-course Instrument - Bass, Middle, Melody. You can have more than one string on a course. The dulcimer was not invented as a 4-course instrument* The majority of dulcimer players that play with only three strings normally use a four-string double-melody string dulcimer. Yep! LOTS of people have been convinced by well meaning but lazy other players and teachers, to remove a string to make it theoretically easier to learn to play instead of taking an extra week to get used to doubled melody strings. But they get convinced of this AFTER they've already bought a 4-string instrument! You can tell what I think about this, right!* the majority of dulcimer players seem to favor and play in the DAD tuning (Mixolydian Tuning). Ive even heard that this tuning is considered to be THE DULCIMER TUNING by many. Unfortunately true. Again most often caused by well meaning but ignorant teachers who themselves were taught that DAd is "the only" tuning. They are deluded, but that's their problem. There are a lot of us who use multiple tunings.* Traditional dulcimers normally use the diatonic fret pattern and although fully chromatic dulcimers are available, the majority of dulcimers fret boards are NOT fully chromatic. TRUE. The dulcimer was not invented as a chromatic instrument. It was invented as a diatonic instrument. Only in the late 20th century have people bastardized the instrument by adding extra frets. You can tell I really don't like chromatic or added fret dulcimers, can't you...* The only dulcimer that uses a fully chromatic fret board appears to be the bowed dulcimer but even a few of these do have a diatonic fret board. The Bowed Dulcimer as you see Ken Bloom and others build it, is a totally late 20th century invention. The traditional dulcimer can be bowed, but the Bowed Dulcimer is a different cat altogether.* The majority of dulcimers fret boards have the 6+ or 6 fret added to the diatonic fret pattern. Yep - due to the observation above about people thinking DAd is "the only" tuning.* The majority of dulcimers that Ive seen DO NOT have the corresponding 13+, 13 fret added to the diatonic fret board. You've not been looking at the same dulcimers the rest of us have. Virtually every 6+ dulcimer I've seen has the corresponding 13+ fret.* You normally do not see that many bowed dulcimers, mini-dulcimers, dulcimettes, or octave-higher dulcimers, baritone dulcimers, or bass dulcimers, so the majority of dulcimers seem to be standard sized dulcimers. Duh! Yeah! Otherwise they would be the standard! Of course it all depending on which festivals you've been going to where. Those other instruments are Special Purpose instruments, generally speaking.* The majority of dulcimers seem to have heart-shaped sound holes. Maybe. I see more with round holes than hearts.* The majority of dulcimers seemed to be played using a pick and not with finger-picking or a noter. The dulcimer was invented long before finger-picking - it's a 20th century invention - and with only 3-courses of strings isn't particularly suited for it. More muisc is more suited to flat-picking than finger-picking. The Noter has nothing to do with the right hand. I've been using a Noter and a flat pick for over 35 years.* You don't have to have or spend a lot of money to purchase a good quality dulcimer like you have to do with many other instruments. You can buy a great playing cardboard dulcimer for almost nothing, build a high quality dulcimer with a reasonably priced dulcimer kit or even make your own dulcimer for almost nothing out of scrap and junk. VERY TRUE.* The widest divergence having to do with dulcimers, that Ive seen, are the materials and woods used in building the dulcimer, the dulcimer string lengths, side depths, soundboard widths, etc. Huh? What did you expect? You've just listed all the basic factors that are the dulcimer. What else is there? Shape has almost nothing to do with dulcimer sound. Wood types are actually pretty far down the list too, an generally should just be considered cosmetic. Length/width/depth of the instrument , and the VSL of the strings are the elements that most affect the sound.
updated by @ken-hulme: 02/17/16 06:12:35AM
Ken Hulme
@ken-hulme
05/05/10 02:18:26PM
2,157 posts



DJ - that's what we call the Thumbelina style. Not trad, but not bad...
Ken Hulme
@ken-hulme
04/27/10 03:13:33PM
2,157 posts



Fretless dulcimers are a special order instrument. Most builders will do one. Some actually cut the fret slots and inlay wood so that you have fret markers. Others do a completely bare fretboard.
Ken Hulme
@ken-hulme
04/26/10 09:37:39AM
2,157 posts



The harder the wood the more longer lasting. IMHO Walnut is at the low end for hard wood noter. I never recommend Big Box Store dowels because they are Poplar, and too soft. Oak is too soft. Hickory isn't bad. Maple is good, Blue Beech, Hop hornbeam, Manzanita or whatever your local "Ironwood" is called.My all time favorites are Ebony and Snakewood both for their beauty and density. I also like certain species of bamboo, particularly Phyllostachys nigra - Black Bamboo.
Ken Hulme
@ken-hulme
04/26/10 09:40:46AM
2,157 posts

purpose of design features on a MD


Instruments- discuss specific features, luthiers, instrument problems & questions

Nice job Robin! The best Possum Boards, IMHO, are those that are built to hold a specific dulcimer, and yours is a great example.
Ken Hulme
@ken-hulme
04/22/10 07:02:04PM
2,157 posts

purpose of design features on a MD


Instruments- discuss specific features, luthiers, instrument problems & questions

No reason you can't put a strap on a possum board! Either gravity or a low pressure bungee or rubber band holds the dulcimer on the possum board (sometimes a wooden toggle).Tail-end lifting when you fret near the head is caused by not having your knees far enough apart and the dulcimer placed incorrectly on your lap. The nut or first fret should be over your left knee, the other end tucked into you right hip. The dulcimer does not naturally sit at right angles to your lap.Personally I find straps very encumbering and restricting.
Ken Hulme
@ken-hulme
04/16/10 09:50:48AM
2,157 posts



Nice looking diatonic charango. Boy that's a huge body for a charango, though. Most are the size ofa uke. Sort of a contrabass version, eh? What are the overall dimensions?
Ken Hulme
@ken-hulme
04/14/10 04:42:59PM
2,157 posts

depth of fretboard + soundboard when choosing a new dulcimer-- is it just loud vs quiet?


Instruments- discuss specific features, luthiers, instrument problems & questions

Depth in a dulcimer; or rather overall cubic content of the body, generally means the builder is trying to make both a louder and more bass/baritone sound; it's not a result of building for playing on a table. Sometimes the deep/wide body is called a "church" dulcimer, supposedly because the larger volume could be used for hymn accompaniment in the tiny rural churches of Appalachia.One thing to look at in the early dulcimers is how thin the wood was relative to the overall dimensions. A beginning dulcimer builder often makes them unnecessarily thick. There's one photo of a dulcimer "frame" that appears to have the sides nearly the dimensions of a 1x2", and another that shows the same dulcimer, obviously finished, that must be 4 ft from scroll end to tail end! Look at the dimensions of a TMB - 14" wide, nearly 4" deep, 27" long; but with 3/8" thick top and back!! That's 3 times the "normal" thickness. But the replica I played, sounded wonderful!!!!!
Ken Hulme
@ken-hulme
04/13/10 10:57:17AM
2,157 posts

depth of fretboard + soundboard when choosing a new dulcimer-- is it just loud vs quiet?


Instruments- discuss specific features, luthiers, instrument problems & questions

Wayne - what do you mean by "look Galax"?The quintessential Galax dulcimer is an elliptical shape - not a teardrop - with very deep sides (approx 3"), wide body (9" or more), scroll head, and often a doubled back.An elliptical shape has the wide spot at the center of the length of the body, A teardrop shape has the wide spot 3/5th or so aft of the center of the body.Elliptical dulcimers with scroll heads showed up in Virginia as early as 1835. But they were not deep/wide bodies; they were narrow/slimKeith Young makes a replica 1830s Virginia of $400 (the one I lust after). Bill Berg/Mountain Made Music makes two ellipticals $135 and $160. Ron Ewing makes them too, write for a quote. I believe harpmaker Dave Lynch also makes a true elliptical, call/write/email him.
Ken Hulme
@ken-hulme
04/08/10 04:54:36PM
2,157 posts

depth of fretboard + soundboard when choosing a new dulcimer-- is it just loud vs quiet?


Instruments- discuss specific features, luthiers, instrument problems & questions

What Lisa said!Fretboard height and dulcimer height are two different things. When someone says XYZ dulcimer is 1.25" deep they are referring only to the height of the sides; not the fretboard. Fretboard height only matters if you're a Noter & Drone player. And then, you want a fretboard at lest 3/4" high, and preferably higher ( up to 1.5") so there is plenty of room for your knuckles to clear the soundboard.Not just the depth of the sides, but the overall volume of a dulcimer affects it's sound quality. Wider/deeper dulcimers tend to have a deeper, mellower sound. Narrow/thin dulcimers tend towards a higher pitched but silvery sound. That's the sound of the old time dulcimers. Galax dulcimer are a special case. I'm not sure how old the Galax dulcimer tradition is.. whether it goes back farther than WWI for example.
Ken Hulme
@ken-hulme
02/01/11 10:23:41AM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

I love fish pie in a lot of variants, but Stargazy Pie just doesn't do it for me

I made a fish pie a week or so back as the second entree for a Burns Night party for 16 people. I used 1 lb salmon, 1 lb tilapia and 1 lb catfish, with onion and other mixed veg and lots of fresh dill in a creamy sauce, topped with puff pastry. First entree was my Faux Haggis (think lamb meatloaf with onion, steel cut oats and nutmeg, poached in broth, not baked). Also had Rumbledethumps and Oatcakes with fresh Marmalade (not the stuff from a jar) made in just 10 minutes.

Really enjoyed The King's Speech . It has been nominated for a grundle of awards!

Ken Hulme
@ken-hulme
01/29/11 02:47:37PM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

I've made the throwaway crust style, but prefer and edible crust.

Those throwaway crusts are prohibited by the Geneva Convention, you know. The Welsh regiments used them as lethal weapons!!

Ken Hulme
@ken-hulme
01/28/11 03:42:15PM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Lisa, that jelly looks scrumptuous!! It's good to know there are still folks who make savory jellies, not just sweet ones. What's the base that gives it that broth color?

Todd - One lonely rutabaga? How sad... I make pasties several times a year, including the "miner's dinner" version with savory meat & veg at one end and sweet fruit in the other!

Ken Hulme
@ken-hulme
07/13/10 12:39:38PM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

I actually have put together a Kilted Cook Book over last last week or so. I have it as a .PDF that's going on a CD. A gift to the first of my nieces & nephews to get married. Next week I'm going to Toledo, OH for a few days for the wedding. My niece is getting married to a fella of Scottish ancestry and she requested I wear my kilt!This happens to be the last recipe in the book, for some reason. If you love Chantrelle mushrooms and Brie cheese, this will knock your proverbial socks off.Pizza ProvenalClassic provincial French bread - Fougasse - with traditional toppings, cooked in an Italian manner. I came up with this as an entry in an Isle de France Cheese recipe contest. Didn't win anything significant, but that's OK. I got to eat the experiment, and It Was Good!12 oz. Bread Flour1 packet Rapid Rise YeastA pinch of sugar8 oz. Chantrelle mushrooms, sliced8 oz. Ile de France Brie, sliced with rind in place (I like the rind, take it off if you don't)2-3 tablespoons Olive Oil2 tablespoons Butter, unsalted1-2 tablespoons Herbs de ProvenceDissolve yeast in a few spoonfuls of warm water; add 3 Tbsp flour and a pinch of sugar; mix well to form a soft smooth starter. Form the starter into a ball, cover with cloth and rise in a warm draft-free place for 30 minutes (I use the inside of my microwave).Put the rest of the flour on a work surface and form a well in the center. Add the yeast starter, salt, oil and enough water to make a workable dough. Knead into a ball, place in a bowl, cover and let rise for 30 minutes.Roll the dough into a rectangle to fit a lubed baking sheet. Once the dough is spread out, slash the surface of bread in the traditional herringbone or leaf vein pattern. If you cut all the way through to the pan, it's OK. Sprinkle the dough with the Herbs de Provence. Arrange the cheese and mushroom slices on the surface. Bake in a preheated 450-500F oven 15-20 minutes until GB&D. Rest 10 minutes before serving.

Ken Hulme
@ken-hulme
07/04/10 01:19:12PM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Awwww, man! I love wild sockeye! Orange sesame oil sounds about right; although I like both sticking a steak with whole cloves before grilling; or dusting with dill as well.Are Honduran tamales steamed, or baked? Since we have banana leaves everywhere here, I make the Oaxacan style giant baked tamales (6" diameter x 2+ ft long) called zacahuile.
Ken Hulme
@ken-hulme
07/02/10 08:40:50PM
2,157 posts

The Kitchen Sink - talk about food


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If I ever get out to the"other" West Coast, I'll take you up on that!
Ken Hulme
@ken-hulme
07/02/10 02:14:30PM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Ah, but the beast just lieth in hiding! I discovered that there was the definitive Honduran cookbook written in 1997 and a second edition produced in 2002. It is 312 pages of bi-lingual, Honduran Spanish and English recipes, food history and more. Below is a review written for the release of the Second Edition.There is one spiral bound copy on Amazon right now for $42; the others run from $95 to over $200!!There are undoubtedly other sources from which to obtain the book, but my Spanglish isn't good enough to search them out..."In 1997, Valentina Zaldivar de Farach published the first edition of the book titled: The Honduran Cookbook or El Cocinero Hondureno. The book is a bilingual, historic compilation of valuable information in regards to the way Hondurans cook today as a result of their roots, the influence of the Spanish conquerors and of the various groups of immigrants that came to this land at different times. With this book, Valentina has filled an enormous emptiness within Honduran literature, as she skillfully distinguishes the culinary elements brought by the Indians, the Spanish and the combination of the two, which lead to the birth of Honduran Creole food. She refers to the contribution of Africans from the middle of the 16th century, the Garifuna in the 18th century, and of the Arabian, Italian and Chinese immigrants throughout the Republican life of Honduras, says national historian Mario Martinez Castillo.Indeed, Valentina provides readers with a range of contemporary creole recipes classified according to the one element they are based on: corn, rice and beans, meat, vegetables or tropical fruits. Meanwhile, she added a list of dishes that are specially made on holidays, delicacies from the coast and island regions.Microbiology, dietary values and tipsBut more than offering a collection of delightful recipes, The Honduran Cookbook dedicates several pages to educate the reader on local culinary techniques such as making tortillas that include colorful illustrations that make it easier for you to learn.It is also important to notice that each recipe comes with its respective nutritional values, such as the amount of calories, cholesterol, proteins, fat, fiber and vitamins per serving. In fact, the chapter titled Nutritional Guidelines, presents a large list of food products with their respective nutritional value per 100 grams.But the author goes even further in her research, by introducing the world of food microbiology, as it incorporates updated advances on freezing techniques for popular consumer products and prepared dishes.From corn cream, chilate, and rice with crawfish, to eggplant antipasto, mondongo soup and roasted pork with guaro, this 312 page long book will enrich any daily menu with the most representative, tastier dishes of this country.About the authorValentina Zaldivar de Farach is a Honduran Microbiology professional with wide academic experience as university teacher. Back in the eighties, she directed the Extension Department of the National Autonomous University of Honduras (UNAH), where she performed a remarkable job aimed at rescuing Honduran values, and conceived the project of a literary work aimed at promoting the local culinary culture in a complete way.While living in the United States when her husband Wadi Farach was assigned to the San Francisco Consulate, she was amazed to realize how much this kind of information was sought, but not available.With the advice and help of national and foreign experts in health, nutrition, research and other related matters, she finally was able to print her unique English-Spanish book for the first time in 1997. The 2002 edition presents visual improvements, with the added value of a useful chapter about food conservation.The books cover presents a cutlery set drawn with figures evoking the multicultural influences and natural elements referred to inside. A corn husk, a Mayan face and even the leaning tower of Pisa, Italy are represented in this black and white work of art by Honduran Rafael Caceres, whose other beautiful drawings can be seen throughout the book.This publication intends to serve as an instrument to strengthen the national identity of Honduras, says the author modestly, who invited HTW readers to acquire The Honduran Cookbook at bookstores, and become part of this rich, tasty experience.
Ken Hulme
@ken-hulme
07/02/10 09:30:50AM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Thanks DT;I was actually moderately serious. Lisa takes beautiful food photos, and a collaboration could produce a really great project whether aimed at the dulcimer community or the world at large.I have written and self-published a couple of cookbooks in the past. Those were without photos although I did have illustrations in one of them. No matter how good the recipes are, what really sells a cookbook today are the photos. But that is also the mega-expensive part of publishing a book - quality color photo reproduction. Self-publishing on-line; where the purchaser gets a .pdf or similar file would be the simplest, least expensive option. Electronic books are becoming all the rage.
Ken Hulme
@ken-hulme
06/30/10 11:51:35AM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Ayup! You're the cover girl; not me... I used to have brains, but I took 'em out to wash, and can't remember where I left 'em!Look at the up side - you and Brian would get to cook and eat the dishes as well as photograph them...
Ken Hulme
@ken-hulme
06/30/10 10:02:54AM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

Lisa - you and I need to collaborate on a cookbook. My recipes and your photos. Maybe a dulcimer-focused cookbook. I'm a trained photographer, but you have "the eye" for food photography!!We could self-publish online with a paid download for the whole illustrated book.
Ken Hulme
@ken-hulme
06/26/10 09:02:27AM
2,157 posts

The Kitchen Sink - talk about food


OFF TOPIC discussions

The pizza recipe sounds great, portabellos and salmon go together well, and I love smoked salmon on pizza. The cooking time seems a bit long though. It all depends on your oven, I suppose.That sorbet sounds fabulous. Gotta get a watermelon today and try it. My icecream maker is the "freeze the liner" kind rather than the ice and rock salt kind.If you like thin crust pizza, here's the best recipe I know:Thin Crust PizzaYield: 1 Pizza1 each .25 oz. pkt. Active Dry Yeast1/4 tsp. granulated sugar3/4 cup 110 degree water1-3/4 cups AP Flour1/2 tsp. saltCheeses and toppings of choice...Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well. Turn dough onto a floured surface and knead for 2 minutes. Working from the edges to the center, press dough into a 12" circle. Place on a lightly greased pizza pan and stretch dough to edges - less than 1/4 thick. Spread sauce and desired toppings. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden. Dough will be firm and crispy, not soggy and soft like many other doughs.
Ken Hulme
@ken-hulme
06/22/10 06:43:46PM
2,157 posts

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Mandarin Orange MuffinsAlthough the recipe calls for canned mandarin oranges, you can also use fresh tangerine or clementine orange wedges, or even loquats for an equally tasty treat. I usually make a double batch, either as muffins, or baked in a 9x13 pan to make a fruited bread.1 (11 ounce) can mandarin oranges1-1/2 cups all-purpose flour1-3/4 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon nutmeg1/4 teaspoon allspice1/2 cup sugar1/3 cup shortening1 egg, slightly beaten1/3 cup milkTopping:1/4 cup melted butter1/4 cup sugar1/2 teaspoon cinnamonPreheat oven to 350F. Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges and pat dry with paper towels. Set aside.Whisk together flour, baking powder, salt, nutmeg, allspice, and sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.Whisk together egg and milk. Pour into flour mixture and stir with a fork just until combined. Do not over-mix. Carefully fold in mandarin oranges. Add a little extra water if the batter seems too stiff.Fill muffin tins 3/4 full. Bake 20 to 25 minutes until centers test done and muffins are lightly golden. Alternately, spread mixture in a lubed 8x8 pan to make a fruit bread.While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar and cinnamon.When muffins are done, dip each hot muffin first into the butter and then into the cinnamon sugar. For bread version, brush melted butter one top and sprinkle with cinnamon sugar. Let cool.Yield: 12 large muffins or 24 mini-muffins.
Ken Hulme
@ken-hulme
06/04/10 09:53:51PM
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It's history in a nutshell! I'm a segregationist for initial plating, it's true. It's just prettier that way. But leftovers are unceremoniously dumped together.I've had Kentucky Hoppin Johns where rice was mixed with the beans, and then that served over a bed of rice with a side of tortillas! Costa Rican/Nicaraguan Gallo Pinto is usually integrated before the two components are finished cooking. In New Orleans you get Red Beans and Rice served both ways.Anyway you serve it, I don't think I've ever had a bad dish of beans & rice.
Ken Hulme
@ken-hulme
06/04/10 08:28:59PM
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This week Ken's Kitchen is featuring Black Beans and Yellow Rice - not only a beautiful, but a tasty pairing. Cultures all over the world combine beans and rice. This is my take on Moros y Cristianos - the Cuban version. The Moors are the black beans... get it?I use a pound of dried black beans. Don't bother to soak overnight; it makes virtually no difference in the cooking time - trust me.Pick them over real good so you're not cooking any rocks. Put them in a big pot with a couple quarts of water and a pound or so of smoked pig shank, neck bones or similar smoked pork. While that's coming to a rolling boil, dice up an onion, some celery and maybe a red bell pepper and add that to the pot.Now add a little paprika, a tablespoon of dried thyme, and a touch of chile powder. Anytime you cook beans add thyme it's the perfect herb for any bean.Reduce the heat and simmer for about two hours, until the beans are done and creamy textured.While the beans are finishing, making a pot of long grain white rice - 1 cup rice and two cups water; bring to a boil and simmer 20 minutes (actually I use a rice cooker - best money I ever spent). No brown rice need apply. No short of medium grain rice, either. To that rice water add a Sazn Tropical packet.Sazn is a brand of spice mixes found in the Mexican food section. Tropical is a particular blend of spice. Not hot at all, just wonderfully flavorful. Can't find Sazn? Use a teaspoon of turmeric and a 1/4 tsp each of onion, garlic and chile powder. As it cooks the rice absorbs those wonderful flavors and turns bright yellow.When the beans are done, I strain out any leftover liquid. Then I pull the wonderful bits of meat off the bones and add that back into the beans. Plate a big scoop of rice, top with a scoop of beans, and you have a tasty, healthy dinner!

Ken Hulme
@ken-hulme
05/19/10 07:56:42AM
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I make clafouti with all sorts of fruits - fresh or frozen. Mango is good; so is Loquat. All the berries. Have not tried citrus, although mandarin orange/tangerine/Clementines would probably be really good. Diced apple or pear might be good too...
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