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My two favorite hot sauces.
Frank's Red Hot owner buys Cholula
https://www.cbs46.com/franks-red-hot-owner-buys-cholula-in-800-million-deal/image_7600d1ec-389d-5f39-9de5-2d11e590d98d.html
Tue Nov 24 2020 10:56:46 EST from zooer @ UncensoredMy two favorite hot sauces.
Frank's Red Hot owner buys Cholula
https://www.cbs46.com/franks-red-hot-owner-buys-cholula-in-800-million-deal/image_7600d1ec-389d-5f39-9de5-2d11e590d98d.html
I'm more of a Tabasco and Tapatio guy myself. But Frank's and Cholula are on my list when I want less heat and more flavor.
Frank's is too mild for me. I do like their "wing sauce" though, which is pre-mixed and ready to toss on buffalo wings.
Thu Nov 26 2020 15:52:36 EST from IGnatius T Foobar @ UncensoredTabasco is my standard everyday hot sauce. I didn't really appreciate it until a couple of years ago when I learned how it was made. Now I am addicted to the unique blend of fermented peppers and vinegar. Tapatio is my go-to for tex-mex and southwestern food, and I try to keep a bottle around. My son is a huge fan of anything chipotle -- his favorite is Cholula chipotle flavor. I also try to keep Sriracha around, to spice up American-style Asian food (which is better than actual Asian food).
Frank's is too mild for me. I do like their "wing sauce" though, which is pre-mixed and ready to toss on buffalo wings.
I agree almost completely with this assessment. But sometimes I like my breakfasts to be more savory and have less heat. Franks is great on breakfasts where you want to dial the heat down, but you still want the flavor of a hot sauce. Eggs, Avocado and Toast... I like Tabasco on Kraft Mac and Cheese and on Pizza. I go through a LOT of hot sauce... probably a large bottle of Tabasco every 9 months and a couple of big bottles of Tapatio or Cholula a year. Sriracha tends to last longer... a big bottle every 12 or 14 months - but I'm the only one using hot sauce in the house - and those all happen together.
Has anyone tried baked eggs? Use a remkin type dish, butter the bottom and sides, add cream to cover the bottom, add an egg (or two) then bake the egg until the yolk is the consistency you enjoy. Runnier egg, use less cream.
I have an egg poaching accessory for a pan. I buttered a cup, added a little cream, added an egg and poached the egg as normal. Wow, the cream gets cooked into the egg white and it is fantastic.
(A standard remark from Ignat saying that he never uses an egg poaching dish and only poaches egg by dropping the egg into boiling water with a little vinegar is sure to follow)
Someone posted a link on Facebook before I quit it - and I was very excited - but never got the time to try the recipe, and I've since lost the print out, I think.
Sun Jan 31 2021 19:12:08 EST from zooerHas anyone tried baked eggs?
Sun Jan 31 2021 10:18:09 PM ESTfrom ParanoidDelusionsI've since lost the print out.
Hopefully someday there will be a way to find the recipe.
It is simple enough, as I said butter a dish, add cream, add the eggs, bake. Enjoy.
There were some other steps in there. :)
Tue Feb 02 2021 08:50:27 EST from zooer
Sun Jan 31 2021 10:18:09 PM ESTfrom ParanoidDelusionsI've since lost the print out.
Hopefully someday there will be a way to find the recipe.
It is simple enough, as I said butter a dish, add cream, add the eggs, bake. Enjoy.
What do you call a soup made with chicken broth, maybe some small pasta bits, mini meatballs, a green (typically spinach or escarole), and bits of beaten egg?
I know what I call it, but I've seen so many different names. What do you call it?
My mom calls it Escarole Soup
Progresso calls it Chickarina Soup
One of our local Italian restaurants calls it Soup Angelito
Many restaurants call it Stracciatella Soup
Thu Feb 25 2021 11:14:24 AM EST from IGnatius T FoobarMy mom calls it Escarole Soup
I have heard that one.
"That soup with the meatballs in it."
we have this recipe for a spicy mexican-style shredded braised beef, with guajillo peppers. It's wonderful.
Only one thing I don't understand, it calls for searing a 2-lb chuck roast over *high* heat after rubbing it with salt and brown sugar.
Brown sugar.
I'm quite familiar with searing meat over high heat and understand why you would do that with a large-ish roast. So normally I would just do as directed, preheat a dutch oven to about 400, leave the heat on high, and nuke it for 2-3 minutes to a side.
But. All that brown sugar. It just burns to a crisp, absolutely just a pile of blackened carbon, tasting bitter. At the deglazing step of the recipe, all we could do was just wash the pot clean and discard that shit.
We've cooked this recipe twice. Delish. But this time around, I did a 350 preheat and reduced heat to medium pretty quickly, and kept to just 1.5-2 minutes to a side on top of that. Maybe there's something I'm missing?
Wife brought home some commodity coke today ( from a local fast food joint ). Man its awful. Not had commercial 'coke' in a couple of years. Only my own.
Cant believe i used to drink that crap.
Anyone tried doing deepdish pizza in spring form pan?
Tired of having to fight to get the first piece out of my cast iron.
Cast-iron, if properly seasoned, should be non-stick. With a little corm meal on the bottom of the cast iron, the pizza should come right out.
I use a round cast iron grill for cooking pizza.
Yeah, I saw a great recipe a while back for a deep-dish pizza cooked in a cast-iron skillet. IG would denounce it because deep dish ;)
I haven't tried the recipe yet. My cast iron is kinda-sorta-seasoned. I mostly use it for searing meat at 400+ degree temperatures; when I want to cook eggs or hash-browns, I use a nonstick. It would be interesting to see whether the dough would stick.
I use cast iron all the time. I actually make pizza too often, ( well not now, still waiting on my fridge to be fixed. no room for leftovers in the tiny beer-fridge we are using for essentials ) but tired of it getting mangled trying to get that first piece out. I also have a regular deep pan, but its even worse since you cant use any metal utensils. At least with the cast iron, a knife isn't going to hurt it any.
I used to bake cheesecake all the time and the spring form was a life saver, so i figured it might work here too.. But i just went ahead and ordered one. so i guess we will see :)
And ya, i know the pros just shove in a spatula and slide it out like magic. but that has never worked for me and i end up with pizza soup.
Recipe:
With deep dish i always put a bit of cornmeal in the dough. Save enough back after filling the pan to make a 2nd layer. So as not to kill my arms i use a bread maker, just stir/kneed/rise. Then start with the dough in the pan on the sides, then a 1/4 pound layer of sliced provolone cheese first, then meat ( lots of meat, at least 2 pounds ) then the 2nd layer of dough. then chunky sauce ( basically deiced tomato with a bit of tomato paste and lots of spices ), some veggies and on top of that, then 1/4 pound of sliced mozzarella cheese and some finely chopped basil or cilantro on top of that. A good 11" diameter, 3" tall, perhaps 5 pounds of food...
Not real complex.
Sun Apr 18 2021 15:23:47 EDT from LoanShark
Yeah, I saw a great recipe a while back for a deep-dish pizza cooked in a cast-iron skillet. IG would denounce it because deep dish ;)
I haven't tried the recipe yet. My cast iron is kinda-sorta-seasoned. I mostly use it for searing meat at 400+ degree temperatures; when I want to cook eggs or hash-browns, I use a nonstick. It would be interesting to see whether the dough would stick.