Pastitsio > Lasagna
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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.
Fresh pineapple contains a protease (ananain). Biospeak for a catalyst that breaks down protein (protein -in +ase). As the oldtime sailors discovered, pineapple's protease aids digestion. As you've discovered your mouth is also made of protein, and the protease has a go at breaking you down. In theory, fresh pineapple can be used as meat tenderizer. But heating it denatures the protease. Canned pineapple is heated as part of the canning process. Don't add fresh pineapple to jello or you'll have a bad time (jello is protein, specifically collagen, it'll un-gel if it gels at all). TMYKQuote:
Originally Posted by TBS
IME, after eating fresh pineapple, other things lose flavor for awhile. Presumably it damages taste buds temporarily.