Food and How you Cook/Eat it (2013)

[1995hoo]

Adding some ground pork with the ground beef is good.

I buy the meatloaf mix consisting of beef, pork, and veal.

[1995hoo]

Made the recipe linked below for dinner tonight. It has potential, but something was lacking. We both thought there were several individual flavors that just didn't meld into something cohesive. Any ideas? I did have to use yellowfin tuna from Canada instead of ahi, but I don't think that would make all that much difference.

http://www.oilsofaloha.com/macrecipes/hawaiian-ahi-with-linguine

[Nathan]

Did you just toss the ingredients with the wine at the end, or did you use it to deglaze and cook with the onion/garlic/etc to make more of a sauce?  The recipe doesn't seem clear on that.

[1995hoo]

Did you just toss the ingredients with the wine at the end, or did you use it to deglaze and cook with the onion/garlic/etc to make more of a sauce?  The recipe doesn't seem clear on that.

There wasn't much to deglaze, but that's a good idea and the recipe is definitely unclear. Maybe next time I can take the fish out, deglaze, put everything except the pasta back in and stir it all up, then add the pasta to that (similar to what we do with carbonara). Also I think the cheese may need to go on once it's on the plates, rather than earlier as the recipe suggests.

[1995hoo]

Got these for Christmas. Anyone got any advice for what to do with them, especially the one in the middle?

[imref]

hmmm, playing tricks on friends? Man vs Food type competitions?  Mix into salsas?

A few years ago I bought Endorphi Rush (53k scoville units).  Not knowing what I was doing I doused a steak in it as a marinade.  I took one bite out of the steak and threw the rest in the trash.  I ended up using tiny drops of it to flavor chili or soups (by putting a toothpick in and then stirring the toothpick into whatever I wanted to heat), but it was so incredibly hot that it usually overwhelmed whatever I put it in.  Right now my go-to sauce is El Yucateco red, it goes great on burritos.

[Terpfan76]

Chili, hot wings etc...

[Terpfan76]

hmmm, playing tricks on friends? Man vs Food type competitions?  Mix into salsas?

A few years ago I bought Endorphi Rush (53k scoville units).  Not knowing what I was doing I doused a steak in it as a marinade.  I took one bite out of the steak and threw the rest in the trash.  I ended up using tiny drops of it to flavor chili or soups (by putting a toothpick in and then stirring the toothpick into whatever I wanted to heat), but it was so incredibly hot that it usually overwhelmed whatever I put it in.  Right now my go-to sauce is El Yucateco red, it goes great on burritos.

 I have a bottle of endorphin rush. I add a few drops to each bowl of chili I make.

[Nathan]

Apply a few dabs directly to your jerk.  May as well cut out the middle man

[GburgNatsFan]

Apply a few dabs directly to your jerk.  May as well cut out the middle man

[1995hoo]

Apply a few dabs directly to your jerk.  May as well cut out the middle man

You'd appreciate the response I got on another forum where I also asked for suggestions:

Use in place of Gold Bond.

 

[Nathan]

[imref]

Apply a few dabs directly to your jerk.  May as well cut out the middle man

Would adding it to ground beef be a "strasburger"?

[tomterp]

Made the recipe linked below for dinner tonight. It has potential, but something was lacking. We both thought there were several individual flavors that just didn't meld into something cohesive. Any ideas? I did have to use yellowfin tuna from Canada instead of ahi, but I don't think that would make all that much difference.

http://www.oilsofaloha.com/macrecipes/hawaiian-ahi-with-linguine

Doesn't seem to lack for flavorful ingredients - capers, sun dried tomatoes most notably.  Maybe a teaspoonful of sherry too.   

[imref]

Doesn't seem to lack for flavorful ingredients - capers, sun dried tomatoes most notably.  Maybe a teaspoonful of sherry too.   

Given it's a hawaiian dish....Spam!   (Seriously, use it like panchetta or thick-cut bacon).  It will give it a bit of flavor.

[Ali the Baseball Cat]

All three of those sauces look pretty good.  The ones that are just concentrated heat, i.e. capsaicin extract, generally taste like some sort of industrial lubricant mixed with guano.   

[Ali the Baseball Cat]

Spam is still quite big in Korea...I guess it made its way from US bases into the local cuisine back in the 50s and stuck. 

Given it's a hawaiian dish....Spam!   (Seriously, use it like panchetta or thick-cut bacon).  It will give it a bit of flavor.

Continued in 2014 thread here:
http://www.wnff.net/index.php?topic=30500.0