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Food, Glorious Food
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My Dad told me to stop sending him a cheesecake for Christmas because he’d eat the whole thing in a day. 🤭
I was referring to the praising of instant coffee.
In this thread?
What is glorious about instant coffee?
Have we covered this yet? It is amazingly good, I hope it is not really a limited edition.
update: Adding Old Bay Hot Sauce to aid searching in future. It would not be beyond me to post this exact same thing next year, haha. So I always check first with a keyword search.
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Another good one, very low carb, used lean (93%) ground turkey meat, the local grocery branded organic sauce, Boar's Head mozzarella, fresh basil. We've been using zucchini to kind of supplement pasta-like dishes, just terrific, and we air fried these with a italian seasonings and a little parm, before adding them to the dish (didn't let them really cook, just added, baked the top and served).
Oh, yum, oh, whimper.
That looks absolutely amazing.
And, I am sure that it tastes every bit as good as it looks.
Find out tonight. Finished making it at 9 PM last night. A bit late to have cake.
Find out tonight. Finished making it at 9 PM last night. A bit late to have cake.
Enjoy.
I look forward to reading about it; consider me impressed (and salivating).
I couldn’t wait until tonight. Just had a small slice. It’s delicious. So moist and the flavor is good.
I couldn’t wait until tonight. Just had a small slice. It’s delicious. So moist and the flavor is good.
I'm not remotely surprised that you have succumbed to temptation. In your shoes, I'd have done the exact same.
Actually, it looks absolutely delicious.
A question to Our Transatlantic Cousins (who are celebrating their Independence Day today): I have noticed many references in recent months (if not years) to both sriracha sauce, (and indeed, sriracha mayo) and to chipotle sauce and chipotle mayo.
What exactly are they?
For that matter, what ingredients are they made from?
Of greater importance, what exactly do you serve them with, or, which cuisines, or dishes work best with each condiment?
I have seen bottles of both recently in a local deli and have been sorely tempted to try them out.
What exactly are they?
For that matter, what ingredients are they made from?
Of greater importance, what exactly do you serve them with, or, which cuisines, or dishes work best with each condiment?
I have seen bottles of both recently in a local deli and have been sorely tempted to try them out.
Try them.
sriracha aka chicken sauce (Lovingly named so in our household because of the chicken label on the bottle. No chickens were harmed in its making) is a Thai chile sauce made of chile(I use Serrano but Also like jalapeño) sugar, salt? Garlic cloves & ricewine vinegar. I’ve used distilled white and even Apple cider vinegar which was pretty tasty. Boil it till everything is soft and whirl it up in a blender and voila - sriracha.
Its a fantastic condiment on everything from Vietnamese & Thai fare to fried chicken, fish and burgers. Quite useful.
Chipotle is a smoked/dried jalapeño chile. Savory sweet and smoky while burning you. You can find them most commonly dried and powdered but also in a can held in a tomato adobo sauce ie: “chipotle in adobo”.
This is equally fantastic Whirled up in a salsita, or a flavor in smoked meat rub, BBQ sauce, you name it. Both are fantastic additions to the fridge and/or pantry. chipotle is more often hot, so use sparingly until you get a hang of its potency. Sriracha, just start squirting it all over everything from eggs to pizza. It’s got some heat but rarely is “burn you both ways“ hot And has a fantastic acidic flavor so is a Perfect foil for rich, fatty foods.
sriracha aka chicken sauce (Lovingly named so in our household because of the chicken label on the bottle. No chickens were harmed in its making) is a Thai chile sauce made of chile(I use Serrano but Also like jalapeño) sugar, salt? Garlic cloves & ricewine vinegar. I’ve used distilled white and even Apple cider vinegar which was pretty tasty. Boil it till everything is soft and whirl it up in a blender and voila - sriracha.
Its a fantastic condiment on everything from Vietnamese & Thai fare to fried chicken, fish and burgers. Quite useful.
Chipotle is a smoked/dried jalapeño chile. Savory sweet and smoky while burning you. You can find them most commonly dried and powdered but also in a can held in a tomato adobo sauce ie: “chipotle in adobo”.
This is equally fantastic Whirled up in a salsita, or a flavor in smoked meat rub, BBQ sauce, you name it. Both are fantastic additions to the fridge and/or pantry. chipotle is more often hot, so use sparingly until you get a hang of its potency. Sriracha, just start squirting it all over everything from eggs to pizza. It’s got some heat but rarely is “burn you both ways“ hot And has a fantastic acidic flavor so is a Perfect foil for rich, fatty foods.
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Very much appreciated, and thank you for taking the time and trouble to compose and post this.
No problem at all. Food has been my business through varying roles for the past 25 years.
I love it. Gluttonous roots run deep
Oh shoot, in regards to sriracha, it also gets garlic cloves. Noticed that was missing. Lemme fix that.
I love it. Gluttonous roots run deep
Oh shoot, in regards to sriracha, it also gets garlic cloves. Noticed that was missing. Lemme fix that.
I know (and like) sambal, kecap manis, and other sauces that boast an Asian cultural heritage.
However, I posted my question because there were some sauces, condiments and flavours that I do not know much about.
Nevertheless, should you wish to share why you prefer sambal, I would read this with interest.
Sriracha is a complex topic. It's named after a town in Thailand, and in Europe some of the sriracha brands are from there (well, the country) but the one most people talk about was created by a Vietnamese American. I've tried both. The Thai ones have a more subtle flavour, but I'm a fan of MSG so tend to buy the American one (with the green top and rooster on the front).
www.mashed.com
The Untold Truth Of Sriracha - Mashed
Sriracha is a delicious hot sauce with a cult following. Here's the story behind it.
www.mashed.com
That looks like it’ll be delicious. I did mesquite smoked St Louis style pork ribs yesterday, but didn’t bother with pictures.
The recipe I use doesn't specify which way to wrap the ribs when letting it rest after it is done in the smoker. So haven't heard the importance of whether it rest it meat or bone up( if it is). So curious on what is the correct way and why? Letting it rest meat up didn't seem to effect it in a bad way. Still delicious.
Usually when you smoke you place a pan of water somewhere to regular the temps. Usually you want to smoke in the low 200s range. After a certain amount of time depending on your meat type and weight, you wrap it and place a little liquid in the bottom of your foil or butcher's paper, you wrap tightly and put it back in for an hour or two, and then for presentation you glaze and cook for 10-15 minutes to bake it onto it. Unless you had crazy high humidity or were eating Iberico ribs, you'll end up with tougher meat.
Good ribs should have a nice light bark, minimal sauce/glaze and should not be mushy. However, the bone should easily slide out with only two fingers with minimal wiggling. This is called a 3-2-1 method but you're better off going with probe temp, look and feel.
The same applies to brisket, pork shoulder, chicken (only needs a loose covering and no silly flipping), etc. While spare ribs have meat on the top and bottom side, the top side has the most. You can use stock, sauce, ACV/water, etc. and lay the top side down on that, wrap tightly and cook more. For this you'll want to come in periodically, unwrap and observe how it's coming along. Once you develop a bark, it won't get soggy.
You can do naked ribs, provided there's incredible marbling or connective tissue observed while you were preparing it. You need to remember that slow cooking or smoking meat is a Southern thing done way back when these were tough cuts and people sought a method to make them tender without cooking it with a bunch of vegetables or in broths. My usual recommendation is, the leaner the meat, the lower your smoke interior temp should be.
I smoked tri-tip a few weeks ago and I smoked at a 175-185* F until I hit an internal of 145* F. Usually you want two probes in addition to your hood temperature gauge. I used light woods like apple to give it a mild flavor. OTOH, you don't need to smoke food either. You can use lump charcoal in your grill and set a small fire to cook meat slowly. It's not different from slow cooking in an oven. This goes against direct grilling like they do in Santa Maria, where the meat is tougher and must be sliced very thin to be edible. Still good, but this is better.
When you slow cook food you're not rendering fat. Fat renders at a much lower temperature. You're breaking down collagen fibers between muscle fibers. You can slice up a pork shoulder and fry it up and it'll be tough as hell but if you slow roast, smoke, or cook it at a low temperature for 4-8 hours, you can shred the entire thing with gloved hands.
Pork loin also benefits from this cooking method. I usually inject mine with clarified butter and herbs, though. I skip the bacon wrap and go for a pasty covering with lots of coarse herbs and spices. You can cut an inch thick slice and eat it in a sandwich or "burger" and it'll be like butter.
Resting also matters. You can learn a lot from YouTube and forums. Unfortunately, neither were really around when I first began BBQ'ing. It was mail order magazines for the most part and a lot of trial and error.
Let's just say in those haydays when I began trying without much source material I often found myself whipping my then food processor out and pulverizing badly done meat into sandwich or filling material...
@Gutwrench can provide more info than I can. Hey smokes a lot of stuff whereas I don't due to time constraints unless it's a special event.
P.S. My decision on wrapping vs naked is highly dependent on what I see when I'm trimming up whatever I'm cooking. Most times a brisket will get wrapped because we don't often get very marbled brisket out here. That and I don't feel like spending 30 minutes wading through 400 lb of brisket at Costco.
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I've often sat back amazed at how I can slow smoke a brisket for say 15-22 hours and then see it devoured in just about an hour. One the one hand it's bizarre on the other it makes me happy to see people eat it. Also the lack of leftovers makes sure I don't sneak in several midnight to daylight snacks...
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