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Old 20th September 2013, 05:00 PM   #2471
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Looks like pepper ketchup to me.
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Old 22nd September 2013, 07:56 PM   #2472
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Toady we made a pulled pork with hocks, 'cause they're on sale. Roast them for 3 hours, pull them and add a sauce.

In no particular order or amount:
Mustard
mollasses
soy sauce
salt
liquid smoke
worcester
onion
garlic
ketchup

Honey gave me kisses. It must be ok.

The coleslaw:
Green cabbage
carrot
green onion
lime juice
apple juice
seasoned salt
Olive oil mayo.

More kisses. Life is good today
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Old 22nd September 2013, 08:31 PM   #2473
tinitus is offline tinitus  Europe
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Quote:
Originally Posted by Cal Weldon View Post
Looks like pepper ketchup to me.

good one, I like it ... pepper ketchup
this time it got milder than usual
and what I intended when I cooked it ... pepper ketchup

your good looking dinner could use some instead of mayo
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Old 22nd September 2013, 09:31 PM   #2474
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Mayo is very small amount. It's not my favourite food. I forgot to put hot sauce on the list. It's in there too. Real hot sauce where one drop on your tongue, wakes you up.
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Old 22nd September 2013, 09:39 PM   #2475
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On the left we have a Thai chili that will be ready about Hallowe'en.
Centre is a Red Habanero/Cayenne combo ready around the new year.
On the right is the last of a finished sauce of... (I can't remember TBH)
All very hot.
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Old 22nd September 2013, 09:41 PM   #2476
tinitus is offline tinitus  Europe
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sweet and sour ?
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Old 22nd September 2013, 10:02 PM   #2477
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I add a pinch of sugar to help the yeast build it's colony. Over time the vinegar sour dies off and you get that earthy pepper sauce. This is not Frank's Red Hot Sauce this is more like Tabasco except that mine ferment for only 6 months and I think theirs is 3 years?

Either way, at the end I run it in the blender before straining and bottling.
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Old 23rd September 2013, 05:10 AM   #2478
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I am in Montreal this weekend to attend a concert, so got to eat at my favourite bistro, Le Grand Comptoir, on Place Phillips / Phillips Square. Also ate lunch at Dunn's Deli, where I witnessed my daughter devour more meat in one sitting than ever before! (except when I make ribs). Then after shopping, when she got back to the hotel, she ate the leftover duck leg confit from the night before. She only had room for warm chevre salad at dinner.
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Old 23rd September 2013, 05:23 AM   #2479
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Quote:
Originally Posted by tinitus View Post
good one, I like it ... pepper ketchup
this time it got milder than usual
and what I intended when I cooked it ... pepper ketchup

your good looking dinner could use some instead of mayo
I was really missing that thing;
thx for posting


...having eaten at dinner: simple quasi-pizza (named : crostoni )
Some quasi-purče stuffed with little tuna and fried with/by dust-bread
dust-bread is a key, like ketchup...
But needs a lots of oil... So, rice for making a nice dish
Would I mind adding anything ? Yes, as the crostoni idea was born from the oven being turned on for making a nice peach crostata or something

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Old 23rd September 2013, 05:31 PM   #2480
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Last night a meat tasting just to see what we thought of some of the top priced stuff. On the left two Australian Wagyu steaks on the right local Vermont dry aged grass fed, both at about $28 a lb.

I seasoned one of each with truffle salt (my own) and pepper before searing and one of each after. Let them reach room temperature and put them on a hot grill testing every few minutes with my needle thin meat thermometer. Managed to get perfect uniform rare IMHO as good as the restaurants get with a sous-vide.

The Wagyu was pure silk and I wish I could have found some grass fed because the Vermont meat edged it out on flavor but not texture, though I will admit I like the almost metalic/livery quality of 100% grass fed beef. Both the pre-seasoned ones were slightly prefered and there was little or no detectable difference in moistness. I was also surprised at how little juice was lost after carving. And yes I threw my dog a little piece since he was just sitting there with that "give me your food" look.
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