Chefs on their most hated ingredients .......
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4 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years agolast modified: 4 years agoRelated Discussions
Problem with Gritty Mix Ingredients
Comments (7)Ariel, They should take it off your hands and I bet they won't say a thing especially if you have your receipt. Did you buy it from a Southern States store? They also carry Manna Pro . It's more expensive than the Granigrit , but some have only one choice sometimes. If they don't take it back, take it to a park, the pigeons and other birds will enjoy this. Or broadcast it in your beds, or driveway.. ;-) Granigrit at SS is 8.99 for a 50 lb bag. Manna Pro is 14.99 for a 40 lb bag. ( make sure it's the (poultry ). Some have crushed oyster shells and you don't want that ( Manna Pro) So glad to to see TYG pics. They look great!!! Honestly, with the Cherrystone and or Granigrit, I just sift it once over to. Or use the hose to do a once over!!! ;-) Glad to get you to the growers size. Agway is another store that could help others if you can't find things.... Take care Ariel and TYG! Thanks for helping!!! You'll love making this and using it!!! I'll include what mine looks like for reference. Take good care, Laura This post was edited by loveplants2 on Sun, May 4, 14 at 14:24...See MoreBon Appetit Ingredient of the year-Sriracha?
Comments (31)I used to make my own, particularly when I had chili plants in my yard. However, for the past few years I've been using the Huy Fong Sriracha because it is cheap, and I really like the flavor. I also like that it is thick. When I made my own, I used ripe (red) jalapeños, garlic, white balsamic vinegar, and kosher salt. I put everything in the blender and then stored it in a jar. The good thing about making it yourself is that you get to choose what kind of vinegar goes into it, and that makes a big difference. I also took out all the seeds so that I could get more chili flavor for the same amount of heat. I haven't noticed seeds in Sriracha, and that is another plus. Before, I would buy Chinese chili paste, and I started making my own just so that I could make it without the seeds. I use Sriracha when I make Bloody Caesars, but I also use it in eggs in place of black pepper. In most recipes, I prefer to use fresh chilies (and I go through a lot), but it's great to have something to adjust a recipe after it is finished. Also, I can make things a little blander for Kevin and then add the hot sauce to my servings. Lars...See MoreHigh School Iron Chef Club
Comments (40)So sorry! That I haven't followed up. I was out of town last week. On Tuesday, dear daughter went and got chicken breast and lemons. That night she made the Gordon Ramsay lemon chicken. Alas! She overcooked the chicken breast. I'd told her to cook them to no more than 140F internal, but she got so worried about food safety (footnote 1) that she cooked them more, and it turns out she'd purchased chicken tenders (I think that is what you call the little sliver that sits just inside of the breast?) which meant they overcooked even more quickly. Sad :-( So she came up with a plan B, SWMBO makes a no-cook lemon pasta sauce that takes 10 minutes. Dear daughter made regular and gluten-free pasta, whipped up the sauce, and brought that to the club meeting. It also turns out that many of the H.S. Iron Chef Club meetings, including this one, conflict with the Vivace Club she is in, which is some sort of a cappella vocal performance club. She went through the tryouts and got selected, it helps that she is a tenor/alto 2 which isn't common for girls. This meeting was one that conflicted, so she was only able to run to the Iron Chef meeting, drop off her dishes, and run off to Vivace practice. As of this point, we don't know who won. Dear daughter's dishes were received well enough to be featured in the club's Facebook page, so they weren't a total flop. But not the BONE-CRUSHING DOMINATION that the Gordon Ramsay lemon chicken would have been IF PROPERLY PREPARED. Well, live and learn. She had fun, learned some do's and don'ts for cooking chicken, and got at least an honorable mention / photo. Oh, we are not sure what the next ingredient is, but I will find out. I wish I'd been there to supervise her cooking, but I've been traveling for work most of the week, every week, for the last three weeks. Home life has become awfully discombobulated. I'm falling badly behind in my in-office work. Eating bad stuff and getting fat. And the chicken was overcooked. We'll pull it together in time for the next Iron Chef competition and, of course, the jello shot Halloween party! (footnote 1) Ever since her summer working at the camp kitchen, dear daughter has been as obsessed with food safety as any county health inspection. She wants to bleach our counters....See MoreWhat ingredients have you NOT cooked with?
Comments (20)Leeks are wonderful. I don't use them often (don't think about it) but you do have to separate the layers and wash them well. I love dried Cilantro but I'm not a fan of fresh. I've never used fennel but I don't like Italian sausage so I probably wouldn't like fennel. Lentils are wonderful. We make a dish with hamburger meat, tomatoes, herbs, etc. Then we add cooked lentils. It's server over rice. I will post the outline of the recipe but I just eyeball the ingredients. Pan American Dish 1/2 bag lentils (cooked) 1 medium onion chopped Chopped garlic 1 can tomatoes 1 can tomato sauce 1 pound ground beef Saute beef, pepper and onions together. Add remaining ingredients. Season to taste with: Salt Pepper chili powder Dried herbs: oregano, cilantro, thyme, basil Serve over rice...See MoreLars
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