Cooking and Dining

[tifosi77]

1) Do the really hot sauces (with scoville values 250,000+) have any taste, or is the goal of their makers just to inflict maximal pain possible

Absolutely, but you have to build up tolerance. The first thing most people do when they eat something really hot is drink something - usually water - that acts as more of a scrub of the chili flavor than heat regulator. Just ride the wave, man.

2) What is *the* strategy to ease the pain from the really hot sauces? There is a really big variety of strategies featured on the show. Some guests drink water, some milk, some said that liquids just distribute the pain. Somebody said that he drank some huge volume of green tea prior to coming on the show. Some eat the wings on empty stomach, etc...

Capsaicn is an alkaline oily/waxy substance that's fat-soluble (in its purest undiluted state it's something like 16,000,000 Scoville [which is a stupid scale, btw] and you need a license to buy it*). It's hydrophobic by nature; drinking water not only doesn't help, it makes it worse. So in order to counter it, you need something that's low pH and preferanly fatty. That means lactic acid is a great option; best among them imo is plain vanilla ice cream, as it also brings a needed cooling element. Capsaicin is also alcohol-soluble, so even booze can help.





* You don't really need a license to buy pure capsicum, but it sounds good on the Internet.

[shafnutz05]

During my CG days, in order to carry OC, you had to get sprayed by it. I will never forget, 16 years ago, the "OC! OC! OC!" as my face got doused with the stuff. That experience sucked. Apparently I almost jumped off the pier into Little Creek Cove in VA And then it sucked again two hours later when I got in the shower.

[tifosi77]

*swoon*

[mac5155]

Going to try cornstarch on smoked wings tomorrow to try and get that crispy skin.

[shafnutz05]

I need to go back and watch all of the Good Eats, because I have never seen a single episode.

[the wicked child]

Anyone have a decent greek style chicken recipe? I'm planning to make a recipe for a "greek" mac n cheese that basically tastes like spanikopita, but need a main.

I made this once before and the mac was great, but the chicken recipe failed to deliver.

[count2infinity]

What does "greek style" mean? I've made grilled chicken previously that was marinaded in greek yogurt, garlic, salt and pepper. It was great in a pita with LTO and tzatziki sauce. We've also just bought greek dressing as a marinade for grilling the chicken.

[tifosi77]

Lots of oregano, lots of garlic, lots of lemon, grill over open flame.

[Dickie Dunn]

Lots of oregano, lots of garlic, lots of lemon, grill over open flame.

Hmmmmm. That's not what I thought it meant...

[Shyster]

Lots of oregano, lots of garlic, lots of lemon, grill over open flame.

Seconded. I'd do it souvlaki style with the meat on skewers, maybe with some chunks of onion, tomato, or pepper. Serve with lemon wedges on the side to squeeze over the meat.

[the wicked child]

That's tje kind of suggestions I was looking for.

[mac5155]

I made my own chicken rub for the "wild wings" this weekend at lil macs first bday and my God it's delicious. Kind of a knockoff traeger rub.

Yall should try it out.

5tsp salt (omit if dry brining)
4tbsp brown sugar
2tsp onion powder
2tsp garlic powder
1tbsp paprika {I use Spanish style for extra flavor)
1tbsp black pepper (coarse ground)
4tsp cumin
2tsp oregano
2tbsp chili powder

I tossed some of the wings in a sauce that was 2 parts red-hot, 1 part heinz spicy mustard, 1.5 part butter. That took it over the top. Amazing flavor.

[tifosi77]

Went to a thing tonight with several local 'celebrity chefs'. One of them presented chicken wings (drumettes, actually) with a sweet chili glaze that tasted like store-bought Mae Ploy. I think I'd have liked your wings better, mac.

[mac5155]

Macs contribution to the labor day picnic:

https://www.seriouseats.com/recipes/201 ... heese.html

Doubled recipe and added a pound of thick sliced bacon, of course.

(that recipe, which I've made a few times now, is insane BTW. It's 2 pounds of cheese to 1 pound of macaroni )

[DigitalGypsy66]

I really like the tools from a company called GIR (Get It Right). They use injection-molded silicone (so there are no seams or joins to catch food residue), they are naturally anti-microbial, dishwasher-safe, and they withstand up to over 450°F. They can be a little pricey, but since nearly all my other kitchen tools are from restaurant supply stores (and are therefore super cheap) I can justify the splurge on half a dozen spats and turners and spoons.

I ordered a spoon and "pro" spatula, and they arrived yesterday. The pictures on the website don't do these things justice - very substantial, heavy, solid cookware. I think the spoon could be used an an entrenching tool.

Two years later (almost to the day!), I ordered another spatula. The one I called a spatula was a pancake turner. Both the spoon and turner look brand new, with no staining despite being used almost daily for two years.

The pancake turner’s edge is perfect still, no signs of melting after use on my cast iron cookware. Really a solid purchase.

[tifosi77]

They are the best-named company.

[shafnutz05]

Finally ordered a cast iron skillet... I've never had one of my own

[blackjack68]

Finally ordered a cast iron skillet... I've never had one of my own

Take good care of it and it will become your favorite cooking vessel.

[DigitalGypsy66]

And you can pass it down to your kids...

[LITT]

i burnt some onions in my dutch over cast iron and have been getting weird black residue on everythign

[tifosi77]

Clean it.

[LITT]

I’ve tried. About 20 times. Still black residue. Tried to season it. Still black

[blackjack68]

How are you cleaning it?

[tifosi77]

I would give it the business with a wire brush and re-season it

Also, you and shaf - what brands are your plans? There's a new US company called Smithey that I'm interested in checking out, but it's hard to justify 5x $$ vs Lodge.

[Freddy Rumsen]

Tifosi in real life.