The food thread

[jackinnj]

I can't quite isolate which of the ingredient causes that sourness.

pH is too low, i.e. high acidity?

 

[Cal Weldon]

I thought it was the dumbest idea ever.

I thought the same thing about snowboards and even bet a guy 10 bucks we wouldn't see them for more than a couple years. Passing fad I said.

Anyone has a good recipe for hot wings marinate?

Try the internet. It's chock full of them.

I use honey, paprika, cayenne pepper, and some Mississippi hot source but the taste has touch of sourness and a bit downy.

What does downy mean?

I prefer a bit more bites.

Maybe up the cayenne a bit. Don't forget to add more salt as well.

I can't quite isolate which of the ingredient causes that sourness.

The hot sauce is vinegar based.

 

[scott wurcer]

The hot sauce is vinegar based.

The popular one they use here for Buffalo wings is particularly so.

 

[Cal Weldon]

Even Tabasco, that uses fermented peppers, uses vinegar. I prefer just the lactic acid. Speaking of which, the fermentation is nearing the end in the latest batch. It will be time to start aging soon.

 

[nezbleu]

I have a really old bottle of red wine vinegar which developed a "skin" on top of the vinegar. I have often wondered whether that could be induced to grow in other acidic solutions, and what effect it might have.

 

[DPH]

My parents and I respectively have been using my Nonno's balsamic vinegar to culture decent grocery store vinegar for years. (think sourdough starter) Works pretty well if you don't add too much and give it time to re-establish the original flavor.

 

[Cal Weldon]

red wine vinegar which developed a "skin"

This might be it.
Good Question: What Is This Slime In My Vinegar? | Kitchn

 

[nezbleu]

This might be it.
Good Question: What Is This Slime In My Vinegar? | Kitchn

Yes that's what I thought it must be. Now I think about it, I have some horrible wine made from grapes growing in our back yard (those grapes make lovely jelly but bad wine), maybe I'll see if I can culture some vinegar.

 

[simon7000]

I save my apple peels and cores when baking apple pastries.

They go into a bottle with water. In a month I have a nice vinegar, longer is better.

 

[phase]

I wish I could get kegs of Ayinger, that stuff goes well with everything!

I was an avid skateboarder in the mid-seventies, and our family also went cross country skiing. When we would stop for lunch, I would often find a nearby hill and tackle it on one ski.
Having a family friend in the waterski, and skateboard manufacturing business within a mile of our home would have positioned me to advance the sport in that area, but I never pursued it.

Maybe it’s just a precipitate from drying out a bit?

Or maybe I’ve never noticed and is why it comes often in a dark bottle!

 

[TheGimp]

Sourdough bread - I may switch to commercial yeast and see how that works.

white skim on wine - most likely it is "Mother of Vinegar", although it might also be Pediococcus which is a lactic acid producing bacteria used in Belgian beer production

 

[Cal Weldon]

Gravlax:

Salmon filets, trimmed.
Coarse salt
White sugar
Black pepper
Dill

48 hours. Ready today.

 

[Cal Weldon]

Trim becomes Poke.

 

[TheGimp]

Is that "Healthy Boy" Fish Sauce?

Healthy Boy makes some good stuff. I like their Mushroom Soy Sauce in particular.

I can't find the Baby Catchup any more (it wasn't a tomato based catchup).

 

[Charles Darwin]

I can't find the Baby Catchup any more (it wasn't a tomato based catchup).

Could it have been Banana Sauce?

A shop here was carrying it for a while. It is red and looked like tomato ketchup but was labeled as banana sauce (mild & hot).

 

[phase]

I won’t make it each time I have salmon, since the basics are usually best, but will sometimes make a mixture of powdered mustard, honey, and fresh dill to cover the fish while it cooks.
It’s a crowd pleaser for sure, and quite good.

 

[Cal Weldon]

Is that "Healthy Boy" Fish Sauce?

Close. It's Golden Boy. From Thailand and highly rated.

Could it have been Banana Sauce?

Rather popular here among the Filipinos.

a mixture of powdered mustard, honey, and fresh dill

Nice combo.

 

[scott wurcer]

Close. It's Golden Boy. From Thailand and highly rated.

I've become a fan of Red Boat 40.

 

[Cal Weldon]

Methinks I will be trying it, as it's highly rated and Golden Boy is not. This was a blind test I just googled. Mine came in near the bottom while Red Boat 40ºN is number 1.

 

[scott wurcer]

Methinks I will be trying it, as it's highly rated and Golden Boy is not. This was a blind test I just googled. Mine came in near the bottom while Red Boat 40ºN is number 1.

From what I read it is more close to a truly artisanal product which would be rare with Asian sauces in general, it has only two ingredients. It does cost more, BTW they have an aged 50ºN which is only available on line ($$). I also think it's Jacco approved.