Is there any product with a similar flavor profile, but maybe hotter than sriracha?
I ran out of that red rooster huy fong brand, so I got some crying tiger from the dollar store.
It says "sriracha hot chili sauce" but as I eat it, I realize sriracha isn't hot. My nose doesn't even run or anything. It's just really tasty.
This isn't my picture:
But it is the exact brand I bought. I opened it when I got home.. strong smell and taste. Made with fermented coconuts.. it seems more vinegary than regular vinegar. It says extra hot, but I didn't think so. I dumped some in with ground beef after it browned, then made chili.
What else do I make with it?
I didn't really know how to word my topic. I have a recipe I want to make for spiced clarified butter. You cook regular butter with spices and keep taking the foam off the top, about 30 minutes total. Afterwards you strain it and it'll save for a couple months or longer in the freezer.
Can I buy already clarified butter (Ghee from the Indian store), cook it with my spices (either in a pouch or strain it afterwards) and will I still be able to store that in the fridge for a month or two?
I wanted to do this, because I've never made clarified butter before. I didn't want to screw it up, and honestly don't want to do the work of taking off all the foam.
I went on vacation and had Ethopian food over the weekend. It was amazing!
I am going to try cooking some stuff, but I'm wondering if there's something similar to Injeera bread that I don't have to make from scratch? Something I can just heat up? Maybe something from an Indian store like Uttapam?
Let's get it out of the way. I don't like any seafood.
Anyway, My Cousin could not remember the name. He said there's this Italian dish that starts with a B possibly.
It was smoked salmon (or was it Cod? I can't remember what he said). It sits around in salt, you keep rinsing it off. Then it's put in milk for some time. It's combined with mashed potatoes and maybe some cream, maybe some spices?, eaten as an appetizer. You can spread it on bread.
He says you wouldn't even know there's fish in it.
Does anyone know the name of this dish?
Williams Sonoma used to sell this:
It was fantastic! I used to make nachos with it putting it into ground beef, layering my nachos in single serve oven safe bowls, and heating everything up. I can't really describe it, other than it was smokey and sweet as the picture shows.
What recipe should I be looking up on the internet to find something similar where I can use the ingredients for the sauce. It wasn't exactly a sweet and sour meatball recipe type of taste.
I'm sorry I should have took more pictures and tried to get it into a slideshow for Serious Eats, maybe next year, but I did want to share my experience with you.
Each year Rutger's College has a tomato tasting event. It's AT Snyder Farm which is up in Pittstown, NJ. For me it was a 1.5 hour drive north.. out past Flemington.. near Frenchtown, etc.
The cost to get in was $7 and it's all you can eat! This year I got to sample about 120 kinds of tomatoes.
My family is big on Jersey Tomatoes. Most of us have a tomato sandwich daily... mayo, salt and pepper.. nothing else.
Arriving at the tomato festival we parked in a field. The event was from 3pm to 8pm. You can arrive at any time. You walk through some impressive looking corn to get to the area where the tents are setup. Each tent had something different under it. I'll describe the tents in the order we went.
Our first stop was Grape Tomatoes. I believe they had 6 or 8 varieties. They wanted us to taste each one and rate them on different attributes. This was one of two tents where they asked your feedback on paper.
Our second stop was more Grape Tomatoes. There were a lot more here to try than the first tent. Maybe 12 or 16 types.
Next up were two tents of medium slicing tomatoes.
We then went to a chef demonstration. They basically had tomatoes, watermelon, basil, and goat cheese all together. Loved it! I'd have gladly sat there and stuffed my face, but we had more tomatoes to try. Not really a chef demonstration. They just handed us a little cup with food and a fancy fork and we moved on. Doesn't take a chef to slice a few items.
I have a few cans of thai curry paste at home. I searched for a recipe for curry potato soup and all I come up with is sweet potato.
1 - I assume it'll taste okay with regular potato soup?
2 - Would you throw in some bacon bits as garnish or you think no good?
I found this recipe and they look fantastic.. so easy to make.. cut the crust off white bread, roll them out and stuff them. I'm going to try them this weekend, but in the future I'm also going to try other fillings.. Avocado, Bacon, Lettuce, Tomato? Egg Salad? Sloppy Joe? Hot dogs and beans?
I have a jar of not ready to use Mole from Dona Maria. On their website I see they have ready to made packets, but I've never seen them in stores.
So, anyway it comes out in clumps. What do I do to thin it out for use? I mixed some with chili that I cooked for about 45 minutes, but no luck. When the chili was done, I still had some big lumps.
I had browned the beef, added my onions, tomatoes, water, spices, and mole and cooked for about 45 minutes.
Maybe instead of adding water to the chili, I add boiling water to the mole, then add all that to the chili?
You guys have some "serious"ly great posts. All this talk about spicy ramen that's actually spicy and weird ramen flavors makes me think you should have a store of some sort. Be it just online mail order or retail.
I buy some stuff from J-List sometimes, but they only carry Japanese stuff and not much of a selection.
Would be nice to see more than just say a British food store, or a Spanish grocer, or an Asian Supermarket, but a worldly store all in one place.
I was in Wegman's today and saw the words from a distance "spicy hot tomato" all three things I like. I had to buy one.. actually I got one to also send my Mom in Hawaii. I'm lucky to have seen it as I was in a rush. I only get 30 minutes for a lunch break.
I brought my find back to the office to show my co-workers. The jar kept taunting me to open it. Try me on a plastic spoon or a cracker it whispered. It even followed me when I went to the bathroom. Okay so no it wasn't in the crapper, but fortunately, I had the strength to wait until dinner time some 5 hours away.
Here's what it looks like:
The people who make it have been in business over 25 years. They make it in small batches. It's got tomatoes, olive oil, garlic, honey, chili pepper, and some spiced oil in it as well.
It's fantastic I say! Not too spicy and I think just about anyone would like it. As you eat it you'll feel it a little more. It's great right out of the jar slapped on some bread and with that you'll taste a little bit of the sweetness from the tomatoes and honey. I also made it for dinner by mixing it in with some tomato sauce. I wanted to have more sauce with my pasta, but didn't want to waste all my precious Spicy Tomato Hot Oil. It was awesome. My 84 year old Grandmother thought it was great too.
Tomorrow I'm having pasta with it again, on the weekend probably use it in my eggs at breakfast, and for lunch try it on a pizza.
I liked it so much, I'm going to try and see if I can order a bunch from them at a discounted price. I mean, a store places an order I'm sure they get a discount, right? Everyone on my Christmas list is getting one of these.
You can order online or maybe find a store that carries it:
Does anyone have an easy recipe for Francese Sauce they like?
When you make a topic on this website it has a check mark that says "this topic has a recipe".. I should have an option for "this topic has a BAD recipe" lol.
I've never had it before, but I like lemons so I thought I'd give try. I don't like mushrooms so I left them out.
I found this recipe from some lady who used to own a restaurant for 28 years.
It was horrible! It was like lemon soup really. Had no thickness to it what so ever. Even if I had added the mushrooms it wouldn't have helped thicken it enough.
The recipe had 2 13 ounce cans of chicken broth in it, and 12 ounces of white wine. That seems very excessive.
My Grandmother has had this sauce before and she said it was too lemony.
Here's the recipe I tried:
Has anyone made a non-sweet frosting?
I may have briefly discussed this awhile ago, but I'm ready to try my hand at making homemade pop tarts. If I make them normal Pop Tart size they'll just be Savory Pop Tarts, if I make smaller ones I'll call it Pop Tart Tapas.
Guests at my house will get 3 or 4 different ones.
1 - This will be stuffed with a cheese sauce.. probably will use Kenji's recipe. If you let it harden a little it's nice and hard, but if you heat it up it'll be nice and melty oozing out of my pop tart.
2 - This will be stuffed with mashed potato.
The other two I won't concern you with since they're not going to be frosted. However, for the above two I want a tomato soup frosting and a gravy frosting respectively.
How would you go about it?
Find a recipe for cream cheese frosting, but cut out any sweets and replace it tomato or tomato soup powder for that one?
Maybe there's a way to just get Campbell's Condensed Soup to stick on top? It's already thick enough if I don't water it down. Maybe it'll just stick on top.
Maybe I can reduce a gravy down to thicken it and it'll just stick to the top?
Thoughts are appreciated.
We've all seen those Kitchen Nightmares episodes where the chefs need to find the passion to cook again.
My Cousin graduated from the Culinary Institute of America. He ran a successful restaurant for a long time. I won't go into details (it's not some of the insane sanitary conditions or crap like, that just personal stuff), but some stuff went on and well he's back at home.
He works part-time. There's lots of kitchen jobs open, but he doesn't want to do it. I think he could be full time and getting paid more if he were back in the kitchen. I can't speak for him, but I'd like to see him get the spark back.. even if he doesn't want to do it forever, the added income can save up for something else to do.
I'm always interested in starting a hot dog truck. I've often thought of just saving up to buy a truck and roll up to his house horns honking.
Over the weekend I had some Peruvian food. I've had this dish before. I wanted to recreate the cheese sauce at home.. Huancaina Sauce.. it's a sauce made out of queso fresco cheese, aji amarillo peppers, maybe some evaporated milk, lime juice, and oil. You can Google a recipe.. some have different ingredients.
When I get it from a restaurant, I've tried it at two different, and the sauce was nice, smooth, creamy like. Here's a sample picture:
Queso Fresco is kind of crumbly. When I put all the stuff in my food processor it came out crumbly. Similar to this picture:
How can I get a smooth sauce? Is it because I used a food processor and not a blender? I tried adding some more oil, but that didn't help.
Maybe I need to add a little bit of some other melty cheese to bring it together, but then don't want to change the flavor..
I went to the dollar store and found some Cheddar and Ale flavored pretzels. They're very tasty, but also very hard on teeth. I decided to Google "Beer Buds" and found this:
What other things do you think we could make with it?
I was browsing the web for something and came across this website.. foodservicedirect.com.. am I missing something?
12 jars of Newman's Salsa for $37.65 + shipping.. they're $1.99 each in the supermarket! That's only $24.
Tadah Falafel Wraps - $31.65 + shipping for 8.. they're $2.99 in the supermarket! $24!
Don Pepino tomato sauce. Inglehoffer Mustard. Mister Mustard. Everything I looked sounded like they just went to the supermarket, marked up the price to resell.
Does anyone shop there?
They're website claims
"That doesn't mean you have to pay more, though - with our truckload buying power, we are able to offer great value."
I've found nothing of value.
I had a gift in mind for my Mom's Husband, but I asked my Mom and they don't really need the gift I had in mind. They live in Hawaii.
So, I thought there's no cheese shops out there or places to get Italian Meats.
So, I need your help finding a gift:
1st idea - I saw a show on Food Network years ago. Some dude made sausages.. he had about 30 kinds. I had visited his website, but it's been years. Some unique flavors. I can't find the website or one with a lot of interesting flavors.
2nd idea - A cheese grating device.. electric? hand crank? not one of those old school washboard looking devices.. maybe they could get some different italian cheeses and freshly grate them? Not sure how often they'd use it. Is there a good one someone recommends?
.. if someone else has some ideas throw them my way. I was thinking maybe a Cremilini meat sampler also. He's from New York originally and Italian so think along those lines.
I was going to get some Walter's Mustard and a shirt, because he grew up in Mamaroneck, NY, the same town as Walter's, but I'm not so sure about them. They have an order form on their website you have to send in. Who doesn't have online ordering these days? Their phone never answers. It says $9 shipping.. really? Even if I order 5 jars of mustard and two t-shirts and to Hawaii? No faster shipping methods offered?
I ordered two of these as gifts and will place an order for myself after the holidays:
Looks interesting and I think the foodies in my life will love it.
I made this Bacon Potato Hasselback recipe and it's fantastic and totally worth the wait.
I'm wondering if this technique could be made with something else not in the potato family?
Could I make a "Beat Hasselback" similar way and make a sauce to go on top of it? How do beats cook, ie: in reference to if I need to make a time adjustment?
How would onions come out? They'd probably just burn or will they get nice and crispy? Sort of like a crispy fried onion without the greasy frying part?
I spoke with my Mom today.. she lives in Hawaii. We're from New Jersey most of our lives.
Anyway, she got the idea to find some Jersey Tomato items online. I was wondering if you guys had any other links to people who make Jersey Tomato items I can buy and ship to Hawaii.
She's already bought the following:
- 12 bottles of Jersey Tomato Ketchup. $58 includes shipping. I think she's crazy and you won't really taste the "jersey" tomato, but whatever.
- She also bought 2 cans of Jersey Tomato Sauce.. just plain old pureed tomatoes in a can I believe.
So far I've yet to turn up any other stuff online except for farms which I'd have to drive to go when they are open or a farmers market they attend.
Only thing is shipping to Hawaii was expensive, so the one item she had shipped to my Grandmother who will ship to her. 2 cans of Jersey Tomato Sauce for $2.52 each or something plus shipping.
She also bought like 12 bottles of ketchup made with Jersey Tomatoes for $58 lol. That included shipping.
I had a problem logging in. I was going to send a message, but my account was not found. Wrong email I entered!
I forgot I no longer have access to the email I signed up here with.
I've since got in (was entering wrong password), but if I ever do need to reset things I'd like to update myself to current email.
Hi, my name is Shawn and I'm a Gravy Master Addict.
As a kid whenever I'd see Gravy Master in my Grandmother's kitchen cabinet, I'd put a drop or two on my hand and lick it off.
As time went on, though, I craved that taste. If I knew it was in the house I had to sneak some.
My Grandmother wondered why they disappeared so quick and I said it wasn't me. So, she'd buy another bottle and it too would be gone in a day or two.
Back then there was no internet. If you're using it as much as I was it's pretty expensive. I couldn't just go online to their website and buy a whole case or see that they carry them in gallon bottles.
Look at the nutrition facts:
Serving size 1/4 teaspoon
Servings in a 2 ounce bottle: 48
Sodium: 30mg in 1 serving (1%DV), or 1440mg in a bottle (48%DV)
Yikes! As I'm sitting here typing I can't let go that there's some in my cabinet, nor can I let go that only tonight did I find out they sell gallon bottles and that I need one.
.. and for those of you who don't know of this tasty product I speak of:
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