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Posts by JayCobb1045

Thanks guys!  To be clear, I use store bought mayo all the time - I favor Dukes and Hellmans.  I was really just curious about technique because the time estimates and the way some of the posts were written seemed to imply that you could just throw it all together, blend it and BOOM - mayo.  As I said above, that didn't seem right to me and I've certainly never been able to do it that way so I was curious if there was a shortcut I was missing.   As for the home made vs....
That's what I thought! I just don't understand how that can be done in ten seconds!
I'm a little confused. I love making home made mayo but it never takes as little as 10 seconds! I always mix everything except the oil first, then stream the oil in a little at a time while whisking or mixing all the while. Am I wasting time?? Can I just throw everything together and mix it up?
I was hoping a few of you had some experience with using Himalayan salt blocks for curing, rather than for cooking. I checked the forum and found some small threads on cooking and serving but nothing on this topic. Here's the idea- Bitterman's book "Salt Block Cooking" has a recipe for salt block gravlax that involves seasoning the piece of salmon then sandwiching it between two blocks with some fresh dill. Now, I got my hands on these nifty little thin sheets of cedar....
Sadly, no.  The entire salad was in my belly before I thought to do that!
Hello all! I was on my honeymoon in St. Lucia a few years back and had a small salad with lunch. One of the greens used in the salad was truly memorable. It was bright and spicy, with a distinct clear your sinuses horseradish/wasabi type of heat at the end. I asked the manager what it was and he told me it was rocket, but no rocket/arugula that I've tasted before or since has that horseradishy character. So I've been left wondering if he was right, how can I get my hands...
@Rob Klossner I wasn't confused before, but now I am!  I've eaten at plenty of Arby's but never seen or heard of Red Ranch sauce.  On the other hand, I would describe Arby's sauce as being at least in the same family as French dressing, whereas you seem to draw a sharp distinction between Arby's sauce and Red Ranch sauce.  As a person who has experience with both, can you help clear things up by describing the differences?  Thanks!!
BJ - I'll admit I never tried scraping the seeds before hand.  I didn't find a material difference between simply using a cheesecloth, and salting prior to straining, so to avoid over seasoning, I just cook it, scrape out the seeds, shred the strands, then strain out most of the water using a cheesecloth.  It's not perfect, but it removes most of the excess moisture.
@oldschool1982 Not sure where you are in Virginia, but just the other day I discovered Grand Mart on Little River Turnkpike.  I don't know if they have aji rocoto, but they are divided into three sections - latin american, asian, and indian/middle eastern.  I specifically found a lot of packaged Peruvian food products like aji amarillo puree, jarred aji amarillo and aji limo, etc, so you might have luck.  Otherwise, there are several latin american grocery stores out...
Sounds like a Moroccan chicken pot pie, but I'm not sure if that's a thing!
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