Cookin again

[Dannyalcatraz]

I find it interesting that you feel there was maybe too much celery seed in your blend, this time. My experience and understanding is that celery works well with beef. Of course, beef sausage may well be a different use-case.

TBH, I liked the amount of celery seed that was in the mix. It was enough that there was a faint but noticeable celery finish to its flavor. It was almost like a palate cleanser.

The problem is that I LOVE celery, but neither of my parents does. For me, it’s a veggie I can eat raw or cooked in large amounts, almost on a par with French fries. For them, it’s a necessary evil in certain dishes, like gumbo, pot roasts, or a shrimp salad.

So I was outvoted.

 

[prabe]

TBH, I liked the amount of celery seed that was in the mix. It was enough that there was a faint but noticeable celery finish to its flavor. It was almost like a palate cleanser.

The problem is that I LOVE celery, but neither of my parents does. For me, it’s a veggie I can eat raw or cooked in large amounts, almost on a par with French fries. For them, it’s a necessary evil in certain dishes, like gumbo, pot roasts, or a shrimp salad.

So I was outvoted.

Audience matters, too.

 

[Dannyalcatraz]

Audience matters, too.

Yep!

My hot sausage is pretty hot, and I do give it as gifts…to certain people only. I also send some people the spice blend to people to use as they see fit, usually like a bottle of Tony’s. That way, even those who can’t handle much heat can nonetheless get a hint of it, entirely within their control.

 

[Jahydin]

All that talk about Caine's Secret Sauce in the fast-food thread got me craving a batch..

Here's my favorite recipe to use in case anyone else is interested:
1/2cup Mayonnaise.
1/4cup Ketchup.
1/4tsp Garlic Powder
1/2tsp Worcester Sauce.
1/2tsp Black Pepper
Tony's Seasoning to taste

 

[Dannyalcatraz]

Did a creole shrimp lasagne last night. While there was room for improvement, it was good enough as is to do again without changing it.

 

[MoonSong]

This year I decided to try my hand at doing a traditional dish for Independence Day. So this is my first ever Chile en Nogada.

Of course, I didn't make only one. I made about a dozen. I must confess I kind of cheated in a place or two to save time, but I'm happy I manged to make them in the most close to traditional I could.

 

[Dannyalcatraz]

This year I decided to try my hand at doing a traditional dish for Independence Day. So this is my first ever Chile en Nogada.

View attachment 295145

Of course, I didn't make only one. I made about a dozen. I must confess I kind of cheated in a place or two to save time, but I'm happy I manged to make them in the most close to traditional I could.

That looks beautiful!

I’ve never heard of it. But having looked it up, I’d probably love it.

 

[Jahydin]

@MoonSong
I've never heard of it either.

Looks amazing, thanks for sharing!

 

[MoonSong]

@Jahydin @Dannyalcatraz It is a dish specially meant to celebrate Independence. Apart from being a miniature version of our flag, it is particular because -before refrigeration- the full list of ingredients can only be sourced around September, the month were we celebrate the start and end of our Independence War (Legend says a group of nuns created it to serve to the first Emperor). I guess it'd be more or less impossible to prepare abroad, a few ingredients aren't easy to find even in here. If I wanted to make more this season, I'd have to substitute some of them because they won't that easy or cheap to find. Actually many people do substitute these ingredients. (There is even one ingredient that has been illegal to buy for a while, naturally I substituted it for something else).

The dish is a mix of sour, sweet, bitter, meaty, spicy, and nutty flavors. If you ever visit my country around September, don't miss the chance to have some.

 

[Zardnaar]

Pub food ordered omlette
Proble was eating savored and Caramel slice earlier.




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