I am posting in this pathetic thread to state that I had a liverwurst sammy for lunch yesterday, with extra mayo.
PAD.
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I am posting in this pathetic thread to state that I had a liverwurst sammy for lunch yesterday, with extra mayo.
PAD.
I have a lot in the pipeline that I'll be posting in order to retrieve classic TGR constructive criticisms, but I know this place is kind of nuts, and you know that, so it could veer off to masturbation sauces, too.Quote:
Originally Posted by Core Shot
Attachment 467621Quote:
Originally Posted by Core Shot
Maker's here!Quote:
Originally Posted by MakersTeleMark
Hey, wise-kitchen-madman, touch up my Tartar sauce. It's already stellar, but I have a hunch you have something in your notes that will step up this basic recipe to legendary status. (note, I use Japanese Smoke Kewpie Mayo... because it's insane.) I don't make my own mayo... yet. lowsparkco in the Costco thread is illustrating why I should step up my game.
Attachment 467622
Never thought about the quality that much although it makes sense. For me, and of course ATC goes into it at length…. It’s about the temp and timing of adding it at the end. Warm enough to cook it without it separating out and having just cooked liver flavor.
There's a reason they don't call it "liverbest".Quote:
Originally Posted by MakersTeleMark
Here is an easy one. Take a cast iron pan melt 8 oz of butter with 4oz of either Soy, Ponzu, or Worcestershire sauce and as much minced garlic as you can stand. Add some chicken, pork or shrimp for protein. Get fancy with a jar of roasted peppers or capers and maybe serve w/ crunchy bread or a potato roll to mop up the butter.
'Asian' sauce pantry items:
Shaoxing Cooking Wine
https://www.amazon.com/Chinese-Shaox...grid_rp_0_35_i
Good Soy Sauce
Good Tamari
Good rice wine vinegar
Good toasted sesame oil
https://shop.momofuku.com/products/liquid-starter-pack
'vegetarian' oyster sauce
https://www.amazon.com/dp/B016EDAK0Q...ix=vegetarian+
A sauce I use at lunch when working from home is usually:
~1/2 TBSP Shaoxing
~1 TBSP Oyster
~2 tsp soy sauce
~ 1 tsp honey or maple syrup
~1/2 tsp vinegar
saute some ginger and garlic
add in a bunch of veggies and tofu
get them all a bit of sear
add above sauce (mix before hand)
Serve on leftover rice or some noodles.
Not quite "authentic" takeout brown. You are missing some key flavor. White pepper and sesame oil are foundational elements of Cantonese style takeout brown sauce. Sugar is used instead of honey. Vinegar isn't a standard ingredient but if used, it should be black or red, not rice vinegar. Balsamic vinegar or a blend of balsamic and malt actually makes a better substitution than rice vinegar. If its a western chinese style, then you can include sichuan pepper and chili oil as well. If you want a sweeter profile, substitute hoisin for oyster or use both.Quote:
Originally Posted by grskier
Typically, the sauce is diluted with a rich stock and a little cornstarch slurry is added into it so the sauce thickens before the food gets overcooked. Using stock actually makes a noticeable difference.
No way. Liverwurst sandwich with cheddar, sliced onion and spicy mustard is the food of the gods.Quote:
Originally Posted by neckdeep
Nobody’s mentioned mole yet?
Chiles - Ancho, Pasilla, Gualijo
Raisins or currants
onion & garlic
Cinnamon, anise, peppercorns, oregano, salt,
Annato seeds
Sesame seeds
Avocado or olive oil
Tomatoes and tomatillos
Mexican chocolate
Corn tortilla
Damn I miss the Red Iguana.
What Danno saidQuote:
Originally Posted by Danno
Large liquor stores often have shaoxing wine next to sake, easier to cook without the salt of a cooking wine. For “Chinese” food best to use Chinese soy sauces, Pearl River bridge is ok, get both the light and the dark. Rock sugar produces more flavor (or use jaggery for even more flavor) black (Zhenjiang) vinegar is useful to have around. Easy “sauce” is garlic, light soy, dark soy, black vinegar, sesame oil, chili oil in ratio you like, pour over shredded chicken & noodles & bean sprouts
most commercial hoisin is kinda crap, making your own tastes way better
Won’t argue with that. I use black vinegar and white pepper in most of the sauces I make with what I listed. Toasted sesame for the wife and I, it’s something the kids can taste an 1/8 tsp in and while they’ll eat it, isn’t their favorite.Quote:
Originally Posted by neckdeep
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I made an acceptable mole once--I haven't had the energy to try it again.Quote:
Originally Posted by TBS
Once you master the bolognese and the bechamel make a lasagna bolognese, alternating layers of pasta--preferrable homemade spinach noodles--bolognese and bechamel, with noodles and some parmesan on top.
Pastitsio > Lasagna
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A quick Salsa Verde is $$$$$
1lb tomatillos
1/2 onion
2 garlic cloves
2+ jalapeños
Broil or grill veg.
Blend - salt to taste, add water if necessary.
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how do you make your own hoisin?
Gaijin - Joy of Cooking blender mayo is a great place to start. After a few batches you don’t even think about it, like starting a roux. Word of caution though, it’s easy to make bigger batches than you mean to.
Quick primer for my go-to homemade mayo. First, you must temper the egg the room temperature. Like warming a baby bottle. Sit it in hot water for a few minutes but not long no enough or hot enough to cook any of it.
Crack it and put it in your blender. Add a teaspoon or two of sugar, salt, dry mustard powder, and a tablespoon of wet mustard.
Turn the blender on low. While it’s spinning drizzle olive soil in a thin steady stream until it starts to thicken. Keep wiping the sides back into the blade with a spatula. I like to use about a half a cup of olive oil and finish it with safflower oil. You’ll know when it’s done as it holds thick peaks.
lowsparkco-- that all sounds rad. I think I'll hop on the homemade mayo bandwagon fairly quickly.
In the meantime-- it is summer, and it is garden season. So many of you should have jalapeños growing or ready for harvest, so maybe this will keep you busy for a while...
Attachment 468036
Don't you dare forget the cilantro!Quote:
Originally Posted by nickwm21
Whiskey cream sauce
Adjust proportions as you see fit
Dice a bunch of onions and mushrooms, sautee them in butter
Dice some garlic as well and add that as the mushrooms and onions cook down
Add a shot of rye and enough heavy cream to make it something between a soup and a stew and simmer for a moment
Take it off the heat, add a dash of balsmic vinegar and maybe some salt and pour it over your steak of choice
It's magical and adds to any steak out there.
Quote:
Originally Posted by old goat
Like Biba's lasagna. I miss that
unitofstuff was talking about adding pineapple to Mountain Dew over in the Maui thread. So-- here's my latest Pineapple conception, which was stellar by the way--
Attachment 468816
I'm sure it would have just been even better with fresh pineapple. So go to the store, buy some and then buy some other stuff and make this. It's bonkers.
^^^ive done this with different peppers but can attest.
Get a whole pineapple, slice it and grill the slices. Then remove skin and core, and throw four oz (or more) in the salsa. Save rest for other goodness
Grilling kills the acid in pineapple that burns your mouth. Makes it sweeter too. And the char from the pineapple will blend well with the roasted peppers char.