Good to see someone else is familiar. This stuff is amazing on pork.Quote:
Originally Posted by smalls
Most of my staples have been mentioned. i would add:
Bay Leaves
Rosemary
Sherry
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Good to see someone else is familiar. This stuff is amazing on pork.Quote:
Originally Posted by smalls
Most of my staples have been mentioned. i would add:
Bay Leaves
Rosemary
Sherry
Out of interest... What makes Kosher Salt, Kosher?
edg
Tracy, IMO, you need to add a sweet component to that triumvarate.
Sugars+Savory=addictive.
It's little heads were carresssed by itty bitty Rabbi's before having their heads cut off.Quote:
Originally Posted by edg
Hamburger, hamburger helper, Pabst.Quote:
Originally Posted by bklyn
+1 on the Tony's and pork.
Chili Garlic Sauce
White Wine
Butter.
With those three things, making anything tasty is possible...
From wiki:Quote:
Originally Posted by edg
Kosher salt (sodium chloride) (or more correctly, Koshering Salt), is one of the most commonly used varieties of salt in commercial kitchens today. Kosher salt, unlike common table salt, typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure.
Kosher salt gets its name, not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Kosher salt can be used in nearly all applications, but it is not generally recommended for baking with recipes that use small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product; in certain applications this is undesirable. In recipes where there is enough liquid to dissolve all the salt, table salt can be replaced by kosher salt, but the volume must be adjusted. Because kosher grains occupy more volume (for equal weight) the volume of kosher salt should be increased. Because kosher salt grains can vary in size considerably from one brand to another, it is recommended that one check the box for a conversion guideline, which is generally provided. If there is no guidance provided, twice as much kosher salt (by volume) to replace table salt serves as a rough estimate. Conversely, to replace kosher salt with table salt in a recipe, the required quantity of salt should be reduced by half.
Also, in the developing world, iodine defeciency is a health problem solved by use of iodized salt. Mountainous areas and places where prepared salty foods are not consumed may lack iodine, retarding mental and hormonal development in children in particular. (Why we need iodine)
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. It is for this reason that the Food Network's Alton Brown generally recommends use of Kosher Salt.
Garlic
Olive Oil
Pepper
Throw in some bread and I've got a complete meal.
If you like http://www.huyfong.com/images/sriracha.jpg
then try http://www.justchili.biz/sitebuilder...g.w300h225.jpg
It's a little hotter and has a little more garlic.
When a lady mixes these for me:
Beer
http://newsimg.bbc.co.uk/media/image...smolson203.jpg
+
Razor
http://images.amazon.com/images/P/B0...CLZZZZZZZ_.jpg
+
Whipped Cream
http://static.flickr.com/43/123329463_351750a1db_m.jpg
I will lick the plate clean every time. Every time. And even ask for seconds.:D
peace,
D.
Jug of Evan Williams bourbon, Chipolte Tobassco and honey.
Hard Alcohols add a LOT of character, complexity and flavor to dishes (and makes cooking interesting w/enough "taste tests").
Chipolte Tobassco add's a richness and smokiness to almost any dish with just the right amount of heat.
Honey helps bring EVERYTHING together. It adds a nice glaze, bonds the flavors to whatever you are cooking, adds the sweetness to the spice, etc.
Good to know! :) Cheers.Quote:
Originally Posted by Van_skier
edg
Celery, Onion, Carrots. The trinity!!!
I'm surprised it's taken 41 posts for LIME to come up in this discussion. :nonono2:
Other than that, cilantro, and black pepper
When smoking foods, NEVER use iodized salts. It will ruin what you are smoking by adding that metallic, dirty flavor.Quote:
Originally Posted by Van_skier
Sauce, cheese, dough
I keep those around too :) on top -- anything in the fridge.Quote:
Originally Posted by Blatant
Ice, ginger ale, makers mark
tee hee you ARE drunk!! I am on my way...
You cook with rabbit poop?Quote:
Originally Posted by Dantheman
For a seasoning mix you can put on anything this shit is pretty good too:
Goya Adobo Bitter Orange
http://store.cubanfoodguy.com/images/adobo_orange.jpg
If you are using iodized salt in anything except baking, you should switch, it well make a world of difference in your food....Quote:
Originally Posted by Van_skier