Lunatic's Page

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Joined 1 year, 3 months ago.

From Roseburg, OR US

GroupRank 5

I'm a self proclaimed Intermediate cook.

I have 7 cooking friends

My recipes have 0 views with no ratings.

Currently lovin' Lamb, lamb & more lamb, Peruvian tamales, fresh berries, fresh chili sambal.

Tagline: I'm a Fresh Spicy Garlicaholic foodie

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About me
I pretty much love lots of different kinds of food. Not all that gaga for rich foods, but occasionally. Simple, fresh, healthy foods are my staples, but I do have an adventurous palate & when time permits, I'll spend the effort & time preparing more elaborate meals.

Comment Wall

Lori4flavor 8 months, 3 weeks ago said:
Hi lunatic, Thanks for checking out my 'Lamb Spirals With Plum Sauce And Bok Choy' recipe, and for your great comments! As for the cut of lamb, I would suggest asking the butcher for lamb steaks. I believe they are a cut from boneless leg of lamb or near the rump. If you have trouble locating it, pork or beef steaks are equally good in this recipe.

Thanks again, and enjoy! :)
Lori

Thegoldminer 1 year ago said:
Yes, hot and sour without meet is fine. maybe add more extra firm tofu, its all good. jj

Jett2whit 1 year ago said:
Hi Lunatic - My recommendation for the livers; toss them in some flour with a little salt & pepper...then fry until crispy. Drain them on paper towels and make the gravy. I always have to get my hubby to fry them cause I can't stand the looks of them! LOL

Lunatic 1 year, 1 month ago said:
Thanks so much for the chili info. I think that I've found what I'm after.

Lunasea 1 year, 3 months ago said:
Hi Lunatic and welcome to Group Recipes! Thanks so much for the invitation and I would be delighted to be your cooking friend. Make yourself at home and have fun with us.

As for the aji amarillo pepper (also called aji escabeche) substitution question: Hmmm, they do have a unique fruity taste, with berry overtones and citrus aromas - and as such, they don't really have a true substitute. You certainly could use red Serranos (or green) for a milder heat or red Thai chiles for a bigger heat. If you're willing to go to a higher heat level, you'd get closer to aja amarillo with a habanero, since it has a different fruity tone...but it is kind of similar.

You know, I love using fresh chiles, too - but I have had some luck with buying dried aji amarillos, and there are commercial brands of aji amarillo powder (aji mirasol) as well that work well in a pinch. If you can find the aji amarillos in any of their forms, that is ideal. I know I can find the dried whole peppers and the powder from a local Mexican grocer - and sometimes I find the fresh there as well. There are also some online grocers that sell all versions.

Good luck - and let me know what you decide and how it turns out.

Have a great weekend..... :)

Vickie