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last night, pork schnitzel and a baked potato.
That red salt has a savory flavor, kind of like eggs.
That red salt has a savory flavor, kind of like eggs.
That red salt has a savory flavor, kind of like eggs.
Trace sulfur compounds? I know there are iron compounds for the color.
Trace sulfur compounds? I know there are iron compounds for the color.
https://en.wikipedia.org/wiki/Kala_namak
This kala namak is the stuff I was talking about, apparently himalayan salt has less sulfur compounds, but a similar (perhaps lighter) pinkish color when ground.
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As you guys know, I like to make most everything from scratch but I bought one of these and I now have a new mission in life. How to duplicate? 😀
PC Bacon Flavour Tomato Clam Cocktail | PC.ca
PC Bacon Flavour Tomato Clam Cocktail | PC.ca
As you guys know, I like to make most everything from scratch but I bought one of these and I now have a new mission in life. How to duplicate? 😀
I went through a period where I would not allow any industrially produced sauces like ketchup into my kitchen. Most of the experiments were a waste of time.
I would probably have peeled and seeded some tomatos got them cooking and then steam open a bunch of littlenecks with it and discard the shells throw everything with some bacon into the Vitamix and pound it all through a sieve. The chance that it was all worth it is 50/50 at best.
Clamato + liquid bacon flavor would probably do. I love this.
What are some other applications for Bacon Natural Flavor?•
• Give vegetarian foods bacon flavor.
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My sister's favorite, she asked if that Russian store I found had it. We used to toast slices and cover them with butter.
I have a recipe for Clamato but it's actually a fair amount of work so when this stuff is on for $2 for the 1.89l, I just couldn't be bothered. 🙂I would probably have peeled and seeded some tomatos got them cooking and then steam open a bunch of littlenecks with it and discard the shells throw everything with some bacon into the Vitamix and pound it all through a sieve. The chance that it was all worth it is 50/50 at best.
A nice Thai food site. I like reference points of real from scratch, unobtainable ingredients, and hours of prep (no short cuts) cooking. The chance of finding a scrawny, flavorful, ground scratching, free range chicken as shown here in the states is nil.
https://www.eatingthaifood.com/thai-recipes/
https://www.eatingthaifood.com/thai-recipes/
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Can't decide
Going to a potluck. Can't decide what to bring.
I have an old Farberware Countertop Rotisary. I could show up a couple hours early and make a Pepper Crusted RoastBeef (bottom-round)
I could Braise a beef-chuck pot roast with Vinegar, Chili Powder, Cumin, Onion (like Colorado). Bring some Corn Tortillas, and serve a minimalistic Shreded Beef Soft Taco
I could bring a spicy Jambalya with Chicken, Ham, Keilbasa, and Andouie
Or I could bring a big pot of Cuban Style Pork and Beans. It's like big chunks of tender-melt in your mouth Pork Shoulder Blade (butt). Small red beans, onion, carrot, thyme, tomato-paste, hint of lemon juice. I love it. Visually it looks like Chili Con Carne, and everyone usually comments that I could do this or that to make it spicy....
Other guests will likely bring typical, potato-salad, baked beans, potato chips, macaroni salad.
I'm trying to supplement the hosts Hamburgers and HotDogs.
Which do you think will appeal to the widest audience?
Going to a potluck. Can't decide what to bring.
I have an old Farberware Countertop Rotisary. I could show up a couple hours early and make a Pepper Crusted RoastBeef (bottom-round)
I could Braise a beef-chuck pot roast with Vinegar, Chili Powder, Cumin, Onion (like Colorado). Bring some Corn Tortillas, and serve a minimalistic Shreded Beef Soft Taco
I could bring a spicy Jambalya with Chicken, Ham, Keilbasa, and Andouie
Or I could bring a big pot of Cuban Style Pork and Beans. It's like big chunks of tender-melt in your mouth Pork Shoulder Blade (butt). Small red beans, onion, carrot, thyme, tomato-paste, hint of lemon juice. I love it. Visually it looks like Chili Con Carne, and everyone usually comments that I could do this or that to make it spicy....
Other guests will likely bring typical, potato-salad, baked beans, potato chips, macaroni salad.
I'm trying to supplement the hosts Hamburgers and HotDogs.
Which do you think will appeal to the widest audience?
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Either of the two latter, as long as you tone down the jambalaya (there is not enough jambalaya in the world, IMO), would get my vote.
Regular Speck for comparison.
Italians seem to like german Speck a lot, they didn't even change the name.
Italian speck comes from Tirol where once most people spoke german. Lardo is italian salo. And both is delicious. 🙂
Thanks,... that helps. The more I think of it, Jambalya will probably hold/transport the best too.Either of the two latter, as long as you tone down the jambalaya (there is not enough jambalaya in the world, IMO), would get my vote.
-Cheers
Jambalaya
You will show your hosts that their friends should be treated better than hot dogs and hamburgers. 🙂

You will show your hosts that their friends should be treated better than hot dogs and hamburgers. 🙂
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