THE book on the subject (plus related topics) is "Charcuterie" by Michael Ruhlman.
Replace regular hot sauce with it when making Buffalo Wings.
Pizza - especially pizza with a lot of meats on it.
For stir fry or as a dipping sauce, mix together soy sauce, rice-wine vinegar, Shaoxing wine, honey and Sriracha!
Tried this today and had trouble regulating the temperature of the oil on my gas stove. If I put the potatoes in at 325°, the oil temperature dropped dramatically and the chips didn't stop bubbling before starting to get slightly brown. If I put them in at about 340° (since 325 is lower than usual for most deep frying), it stayed closer to 325 longer.
Another factor was the thickness. I found 1/8" to be a little too thick, and a number of the chips were still soft in the middle (though still edible).
I'll be trying again, with [b]slightly[/b] thinner chips and probably starting the chips somewhere between 325° and 340°.
One more thing: at the end of the article, you teased us by saying you didn't have the room to post about your French onion dip and I see that you did just post an article about onion caramelisation AND the French onion dip. I've included the link here, but it would be nice if you could edit the original article to add the link there.
Although I do like Frontera and Green Mountain Gringo, my absolute favourite is Herdez Salsa Casera. Casera is the Spanish word for "home made," and the ingredients in the Herdez salsa are exactly the same as the salsa I make at home - nothing more (especially not tomato paste or preservatives) and nothing less. I'll admit that it IS somewhat watery, which would have been a negative for the test in the article, but it does have the best taste and, since I can't always get serrano chiles to make my own salsa, how could I possibly choose something other than the one that tastes like my own salsa?
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