Whizbang Dustyboots
Gnometown Hero
Picked up a bottle of the new Truff jalapeno lime sauce. It's probably their least hot sauce, but it is tasty. I can see using it on fries or to moisturize a dry fast food burrito.
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Cookin again
- Thread starter Dannyalcatraz
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Whizbang Dustyboots
Gnometown Hero
After seeing it on Burger Scholar, and following one of the national political conventions, I made Juicy Lucys for the family, with cheese inside two thin patties sealed together (think an Uncrustable stuffed with American cheese) and grilled onions as the only condiment for the burger. (I also toasted the buns with butter on the skillet ahead of time and seasoned the meat as usual.)
It was fine and inoffensive, but not the revelation that YouTube made it seem like.
It was fine and inoffensive, but not the revelation that YouTube made it seem like.
payn
Glory to Marik
Here in MN we got lucys for days. They can range from meh to incredible depending on technique and ingredients.
Whizbang Dustyboots
Gnometown Hero
I can definitely see the appeal and I'm sure the best Jucy Lucy runs rings around what I did at home.
It should be pretty decent if you like sour cream (I do). Besides whatever salsas they serve gratis with chips, it’s pretty common in Tex-mex places for things like quesadillas, flautas and fajitas to be served with pico de gallo, guacamole and sour cream.
My Mom lost much of her spice tolerance after a bout of thrush. Thankfully, a friend of ours taught her to tone down spicy salsas by mixing them with ranch dressing. Not only does it work, but the mix stands on its own merits, and I occasionally use it myself.
I just wish I knew what salsa to use. I got the recipe from a restaurant I like that has since closed, and that's how the waitress explained the sauce for their jalapeno bottlecaps; I didn't think at the time to ask for more details.
In other news...
Experiment: Making smoked cheese by leaving chunks of cheese soaking in liquid smoke in a baggie
Result: Kind of meh, but likely that comes down at least partly to that I shouldn't have used swiss
In other news...
Experiment: Making smoked cheese by leaving chunks of cheese soaking in liquid smoke in a baggie
Result: Kind of meh, but likely that comes down at least partly to that I shouldn't have used swiss
Personally never been a fan of liquid smoke, so I can’t give you any tips on using it.
As for salsa? Theirs was probably either their on house recip or a commercial product you won’t be able to get easily. But I can give you a couple hints to help:
1) if the salsa was red, it’s tomato based. If to green, it’s a tomatillo salsa. Brown salsas could be bean or mole based. I’ve experienced some tasty orange sauces which I believe are tomato-based but with a heavy use of certain peppers, but cannot say for sure.
2) sour cream (or ranch dressing) is going to radically cut the salsa’s heat, so I’d start with a sauce on the spicier side of your personal tolerance.
As for salsa? Theirs was probably either their on house recip or a commercial product you won’t be able to get easily. But I can give you a couple hints to help:
1) if the salsa was red, it’s tomato based. If to green, it’s a tomatillo salsa. Brown salsas could be bean or mole based. I’ve experienced some tasty orange sauces which I believe are tomato-based but with a heavy use of certain peppers, but cannot say for sure.
2) sour cream (or ranch dressing) is going to radically cut the salsa’s heat, so I’d start with a sauce on the spicier side of your personal tolerance.
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Did breakfast for dinner tonight:
It was all good, but apparently, my cheesy grits were superior. Our houseguest went back for THIRDS!
It was all good, but apparently, my cheesy grits were superior. Our houseguest went back for THIRDS!
Zardnaar
Legend
Not bad bad. Never had grits never seen them here.
