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count2infinity
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Postby count2infinity » Fri Sep 06, 2019 10:18 am

Tif... paella... pineapple....

tifosi77
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Postby tifosi77 » Fri Sep 06, 2019 11:55 am

Well, I mean he is right.

tifosi77
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Postby tifosi77 » Fri Sep 06, 2019 11:57 am

I mean, except for the bit where he adds tomato puree. Che schifo, indeed.

DigitalGypsy66
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Postby DigitalGypsy66 » Fri Sep 06, 2019 2:08 pm

That was great. The hosts were obviously taking the piss, as the locals would say. :lol:

blackjack68
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Postby blackjack68 » Fri Sep 06, 2019 2:49 pm

The fun of cooking is adapting and experimenting. F this guy.

Yes, I've adapted Shepherds Pie. Just about anything I cook, I toy with trying different things...except in baking.

count2infinity
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Postby count2infinity » Fri Sep 06, 2019 3:01 pm

Yup... additionally, finding shortcuts is huge for me these days. If I can make something quicker with minimal impact on taste, I go for it.

shafnutz05
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Postby shafnutz05 » Mon Sep 09, 2019 1:08 pm

I've been experimenting with some new recipes since my wife is uber-pregnant now. I've always done a good share of the cooking (at least 50%), but trying some new things to get some keepers for after the baby comes. Both of these recipes are nothing fancy, but have been very solid.

Please ignore the annoying Mommy Blog bullsht.

https://www.saltandlavender.com/creamy-garlic-chicken/

https://whatsgabycooking.com/parmesan-roasted-potatoes/

Shyster
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Postby Shyster » Mon Sep 09, 2019 5:53 pm

In honor of the ranty Italian chef, this week I made Bolognese sauce using the traditional Accademia Italiana della Cucina recipe. Although I must admit one alteration—I added a small shot of fish sauce. I figure, how could an ingredient so beloved by the ancient Romans not be traditional?

tifosi77
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Postby tifosi77 » Mon Sep 09, 2019 6:09 pm

Families have been torn asunder because one daughter includes milk in their ragú, which is not how Nonna taught her.

mac5155
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Postby mac5155 » Mon Sep 09, 2019 6:10 pm

Mine comes from a jar so....

mac5155
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Postby mac5155 » Mon Sep 09, 2019 6:11 pm

All joking aside. We used to think my (100 percent) Italian grandmother's sauce was amazing. We were torn apart when we noticed she just doctors up jarred sauce with a ton of meat. Lol.

It still IS amazing but... Yeah.

Tomas
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Postby Tomas » Wed Sep 11, 2019 10:47 am

I am looking for some artisan hot sauce recommendations.

I have never been a big fan of hot sauces - especially the "standard" grocery store brands like Tabasco, Frank's RedHot, or even Sriracha. I think I could take the heat (I like authentic spicy Indian and Thai cuisine), I just found their taste utterly non-appealing.

Recently (partially based on watching the "Hot Ones" youtube talk-show), I decided to give it one more try - focusing on brands that have the potential to deliver taste (heat is not as important for me).

I started with with Cutino Sauce 4-pack (https://cutinosauce.com/product/4-pack/ ) - and I love it. I know that once I am done with it, I'll go to Queen Majesty 3-pack (https://queenmajestyhotsauce.com/produc ... oz-sampler ) - but after that, I am looking for any 5AF expert recommendations... :)

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Wed Sep 11, 2019 10:51 am

I like tapatio. its not quite a mass market hot sauce but close

the wicked child
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Postby the wicked child » Wed Sep 11, 2019 11:07 am

Re: the greek chicken, I ended up making a crockpot recipe that I found that basically seared the chicken w/ salt n pepper, then topped with roasted red peppers, kalmata olives, red onion, and a greek vinaigrette.

Supposed to sprinkle w/ feta and fresh herbs afterwards... However, since I made the greek mac that had feta, I sliced the chicken and ate it over a bed of the mac.

Turned out pretty good. Only snafu was that I missed the red wine vinegar in the recipe when shopping, so had to sub balsalmic... Still worked pretty well, imo.

DigitalGypsy66
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Postby DigitalGypsy66 » Wed Sep 11, 2019 11:22 am

I really like Valentina extra hot hot sauce, FWIW.

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 11, 2019 11:43 am

A co-worker brought in the contents of a Hot Ones monthly box which include The Classic Hot Sauce, Shaquanda's, Hell Fire Detroit, Puckerbutt, and The Last Dab - Reaper Edition. They were pretty good, though The Last Dab - Reaper Edition wasn't very hot for something that shapes the entire basis of the show.

As far as a daily hot sauce, Valentina or Valentina Extra Hot. Cheap and tasty and not too vinegary.

tifosi77
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Postby tifosi77 » Wed Sep 11, 2019 11:55 am

I like tapatio. its not quite a mass market hot sauce but close
skeptical.gif

It's like the 4th or 5th highest-volume selling hot sauce in the country.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Wed Sep 11, 2019 12:10 pm

how the eff am I supposed to know that

tifosi77
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Postby tifosi77 » Wed Sep 11, 2019 12:15 pm

Sriracha...I just found their taste utterly non-appealing.
As an Angeleno, I must take up the gauntlet against this unwarranted assault on our honor.

Anyway, since you are a fan of Hot Ones I'd suggest looking at a few videos and concentrating on the 5-8 wings in each course, and watch for repeat appearances and give a couple of those a try. That's going to be pretty good bang for your buck, as it were.

While these are not truly 'artisinal', they are not commonly found in conventional grocery stores. These are some of my favorites:

Eaton's Jamaican Scotch Bonnet Pepper Sauce

El Yucateco Salsa Picante Verde de Chile Habanero
(definitely recommend the green sauce instead of the red, but the red is still good)

Mina Harissa

This brand of taeyangcho gochujang
Image
'Taeyangcho' just means the chiles were sun-dried before processing. Gochujang a paste, so if you want to use it as a sauce it has to be diluted with some kind of liquid; use a vinegar to limit reduction of zing.
And for good old vinegar-based goodness, I like Crystal, which is about as mass-market as you can get.

Beyond these, I'm more likely to just make my own.

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 11, 2019 12:33 pm

how the eff am I supposed to know that
Google everything before you make a definitive statement. Damn marsupial. The leader for hot sauce sales always seems to be Cholula, which is crazy because it is trash.

El Yucateco Salsa Picante Verde de Chile Habanero
(definitely recommend the green sauce instead of the red, but the red is still good)
If you like a smoky hot sauce, I recommend the black.

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 11, 2019 1:01 pm

Image
See how the Valentina has a higher viscosity than the other sauces? Why would this matter?

A higher viscosity means it will hold its shape just a bit more than the other sauces. So instead of liquid pooling at the bottom of your plate, you’ll get clumps of high-potency flavor clinging to each bite. Que bueno.
Last edited by Dickie Dunn on Wed Sep 11, 2019 1:06 pm, edited 1 time in total.

tifosi77
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Postby tifosi77 » Wed Sep 11, 2019 1:03 pm

That's some post, there, DD.

Tomas
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Postby Tomas » Wed Sep 11, 2019 1:04 pm

They were pretty good, though The Last Dab - Reaper Edition wasn't very hot for something that shapes the entire basis of the show.
I am pretty sure somebody ( @tifosi77 ? :) ) can give you a more scientific explanation, but it seems to me that the Scoville measures are very imprecise. I noticed that, for example, depending on the season, Hot Ones have the "Mad Dog 327" rated as anywhere between 327,000 and 1+ million.

I started with Cutino sauces because the Cutino guy is the "Homeboy" who designed the extremely popular "Fiery Chipotle" sauce for Hot Ones. Everybody was raving about it - though it disappeared in later seasons (looks like due to legal dispute between Hot Ones and Cutino.). Anyway, the Fiery Chipotle was again rated at 15,000 to 50,000+. I tasted the "Chipotle" sauce from Cutino, which is a slightly changed version of the disputed "Fiery Chipotle" - and I think I would be able to chug it straight out of the bottle without any problems - it seems to me milder than some versions of Sriracha...

Plus I think on Hot Ones, the really 'stupid" sauce is the constantly-featured No. 8 (Da Bomb beyond Insanity) - some people even commented that No. 9 and No. 10 are far less burning and have an actual taste...

Dickie Dunn
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Postby Dickie Dunn » Wed Sep 11, 2019 1:06 pm

That's some post, there, DD.
**** moronic blog. It has been corrected to serve its originally intended purpose.

tifosi77
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Postby tifosi77 » Wed Sep 11, 2019 1:13 pm

They were pretty good, though The Last Dab - Reaper Edition wasn't very hot for something that shapes the entire basis of the show.
...[T]he Scoville measures are very imprecise. I noticed that, for example, depending on the season, Hot Ones have the "Mad Dog 327" rated as anywhere between 327,000 and 1+ million.
It's almost useless as a measure. It basically means how many equal-sized doses of water do you need to consume in order to counteract the capsicum. (You ingest one 200mg drop of chile oil; the number of 200mg drops of water you need to take to quell the heat is the Scoville rating) And as I noted earlier, capsaicin is hydrophobic; so the Scoville scale is sort of like saying "how much flammable liquid do you need to douse this fire".

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