I gave Keith at Hot Diggity in Philadelphia some ideas for a dog and one of them found it's way to their menu this month.
All beef Sabrett's topped with Fresh Cucumber, Smoked Eggplant Relish, Spicy Pepper Sauce, Mint Yogurt Sauce, and Sumac on a Liscio's bun. Also available with a Veggie or Vegan Dog.
It's also going to be drawn by artist Hawk Krall.
The Hot Diggity is located on South Street in Phildadelphia. See their website here:
Dunkin Donuts introduced an Eggs Benedict sandwich. It's got the hollendaise taste right in it so the commercial says. Actually it's on top of the egg. But anyway, that got me thinking.
I'm wondering what their guidelines are for storing hollendaise sauce. Reading the web I see that hollendaise sauce should be used within 3 to 4 hours. Is there a hollendaise sauce recipe that keeps longer? Or are corporations just pumping in some product that us normal people don't have access to? Trader Joes makes a hollendaise sauce.
My ideas were as follows:
1 - Someone should make a hollendaise flavored bagel. This is what the Dunkin commercial led me to believe I was getting.. flavor "in" rather than "on".. I was figuring it'd be less messy. They already make egg bagels, so I don't see why they can't make a hollendaise flavored bagel.
2 - Someone should invent hollendaise sauce slices.. sort of like topping a burger with a slice of cheese.. same thing. I'd totally buy those. I wonder if I can make them.
I got a jar of pickled sausage in the store.. Hannah's Red Hot:
It's not hot. Is there any recipes out there to make my own?
These are only available for a short time each year, January. They're not really oranges, they're a hybrid of a tangerine and a grapefruit. Sweeter than any orange grown.
I don't like chicken. What else could I make for dinner using the oranges?
I hate the rind on brie. Is there a similar cheese without a rind? Or does someone sell one with a rind already cut off?
Today I made some grilled cheese.. I had triple creme brie, sourdough bread, and peach chipotle jam.
I am about an hour away from Philly. Can someone direct me to a place that has Ndjua? I'd like to go buy some for guests coming over after Christmas.
I do mean Nduja, not Endouille (spelling?):
I picked up a Tur-duc-hen roll.. 4 pounds. I'm having some guests over after Christmas.
What are some side dishes I can make a few hours in advance and just heat up?
How about creamed spinach? I was thinking of this recipe.. it's alright, but nothing super special, I just happen to like creamed spinach:
What are a few other things I can prepare in advance?
They have five flavors:
I don't like chicken, so I'm trying Roasted Tomato.
Upon opening the can it smells like Hormel. I should have known better than to buy this.
After heating and tasting it, it's as if they had a chili cook off where the secret ingredient was Hormel Chili. Tastes just like Hormel with some added tomato / spice.
I'm done. I would not recommend this crap to anyone.
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?
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