Cookin again

[CleverNickName]

I'm starting to get the hang of this sourdough recipe.

 

[Zardnaar]

Kolaches (in Texas): from Wikipedia.

Look similar to the Russian ones. Apparently our ones are via the English generations have eaten them.

 

[Dannyalcatraz]

I don’t generally work with breads/doughs/batters, etc. I used to make crepes or pancakes every once in a while, but it has been so long, I’d effectively be starting from zero.

But...I...might have to try this out.

 

[Zardnaar]

Danny you are better at cooking than me. What would you use this for?

Open question for anyone else. It fell off the back of a truck. I think we have a gallon of it.

 

[Dannyalcatraz]

From what I can read there, it would seem to be on the zesty, peppery side of dressings.

First thoughts: sandwiches, salads, and possibly a marinade ingredient for chicken. It could also be used to make a dipping sauce/condiment for things like fried potatoes or fried/raw veggies.

Mixing it with a mustard would intensify the zing! factor.

Mixing it with a catsup or steak sauce would tame that a bit.

 

[prabe]

I was thinking it might play as the vinegar component in some sort of pan sauce, myself. That's just a splash, though, and a maybe a small one depending on the size of your pan.

 

[Zardnaar]

It would kinda work on anything you use balsamic vinegar?

 

[prabe]

Possibly. The ingredients list "malt vinegar" so I'd keep that in mind. To an extent it'll depend on how vinegary it is.

 

[Zardnaar]

Possibly. The ingredients list "malt vinegar" so I'd keep that in mind. To an extent it'll depend on how vinegary it is.

Yeah we don't use vinegar much.

 

[prabe]

Then it'll probably work just fine.