My local supermarket has had cherry peppers and so I've been making and nom'ing mass quantities of the SE tyrokafteri, which, if you haven't tried it, sweet jebus, it's good. Use goat/sheep feta like Vigo.
Anyway I realized that things like chipotle sour cream and sriracha sour cream are also delicious. All of these things combine cooling ingredients and spicy ingredients together. Can anyone suggest other foods/dips/spreads that have heat and cooling in the same bite that I can make and shove in my mouth?
When you go to the restaurant you get tom kha gai that is flavorful and has a nice funk - it can be a bit brown, and have some tasty red oil on top of the soup. But at home when I make it, it tastes too "clean" - bright flavors of coconut and lime and herbs, but no funk.
I have to use ginger instead of galangal and no kaffir lime, but I don't think that's it - it tastes plenty herbal. I'm not shy with the fish sauce either but that still doesn't give the depth of flavor I want.
Is there a step I'm missing, or perhaps something missing that I can shop for at the asian market or on amazon? I'm thinking there's at least an ingredient missing because I don't really have any fat in the soup and the good stuff definitely has a bit.
In the end I want more of this and less of this. Thoughts appreciated!
Food Lab prime rib recipe for Thanksgiving, together with a simple horseradish/sour cream/buttermilk sauce. Just completely awesome. 170 F until 120 F (I actually put a probe in, made a little chart, and projected a finish time), then out and tented, back in at 550 F until seared. Really nice mahogany sear.
One problem. No fat renders at 170 F; at 550 F, a LOT rendered, hit the pan I had underneath, and smoked a LOT. (I was at a house with no V-roaster so I just put it on the top rack with a sheet pan under.) When I opened the oven to retrieve the thing, it got even way worse, yada yada, smoke alarm going off in the whole building for 1/2 hour.
Anyone have solutions for this? I thought about putting water in the pan but I'm afraid it would start to flash and cool the oven and/or moisten my crust. Thanks in advance for any tips!
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