I'm with drifter, I usually find Tobasco to be too vinegary, and I like vinegar. Though I suppose it would depend on what you were going to use it in. I too usually go for sriracha or peppers, or chili garlic paste if I'm cooking something that's more Asian influenced. Sadly, my fiance is a spice wuss, so I have to spice my own portions rather than the entire meal, if I'm going to be adding a lot of heat (or even a little heat, usually).
M
makare
I only recently discovered sriracha and I do love it. I dont like Tobasco but the recipe for the hollandaise sauce called for it. i had to buy it for that and im wondering if i needed it at all.
Well, there are alternatives. Separate bottles of cayenne and white vinegar (or lemon juice) would probably be more useful down the line. If you're mostly just interested in the challenge of making the hollandaise, you could skip the cayenne altogether and just buy a lemon for the acid.
M
makare
I used lemon juice. I love cayenne pepper and I have loads of it but it said tobasco specifically so i just followed it. next time better butter and dry cayenne
M
makare
hell yes onions! I put them in my chicken soup.. which I eat a lot of because it is the only thing my body never has a reaction of any kind to... yet.
stupid body.
stupid body.
Your gonna need to give a more exact recipe than that. I'd like to try it out...
M
makare
does it have to be almond flour? ive never even heard of that.
Don't get me wrong, I love cheese and this sounds delicious, but I like pooping on a semi-regular basis.
M
makare
It doesn't make you go it just makes it more comfortable to go.
This, except exactly the opposite. That's a recipe for me shitting out every ounce of fluid in my body for maybe half a week.
I wanna try it so bad!
Taco Bell.
Deal with it.
Deal with it.
M
makare
and the poops continue...
Good sir, have you ever had a chupaqueso?
I tend to prefer Frank's. It's not as "green" as Tabasco, but has more (vinegar) flavor than straight Sriracha
--Patrick
How about carbonade? Can you eat carbonade?
--Patrick
M
makare
I probably could I just don't care for beef based stuff as much as chicken.
It works with normal flour, but the dough comes out a little weird. It's very hard to knead and tastes a little off. It's still pretty good, but it's definitely different.
M
makare
well i better not then. my body kind of randomly develops nut allergies 
M
makare
Ok so I got it into my head to make chicken liver pate because I like chicken livers and the recipe seemed easy. Well I had never dealt with chicken livers raw before and when I opened the container I nearly well was sick lets say. So I ran to the phone and called my mom and said wtf is this shit!? who with any sense would EAT THIS!? all she said was, welcome to my world.
So I did manage to chop them up and am now cooking them so we will see if this turns out. however no matter how good the recipe may turn out to be I am NEVER EVER EVER handling or even looking at raw chicken liver again. I mean calves liver isn't even this bad. sigh.
UGH.
So I did manage to chop them up and am now cooking them so we will see if this turns out. however no matter how good the recipe may turn out to be I am NEVER EVER EVER handling or even looking at raw chicken liver again. I mean calves liver isn't even this bad. sigh.
UGH.
M
makare
that was the first step to this pate and now that it is almost done i have to say.. it is going to be good
not sure if it was worth the emotional trauma of seeing them in their disgusting uncooked state though...
this crap is delicious! on the downside it does literally look like crap. on the plus side DELICIOUS!
not sure if it was worth the emotional trauma of seeing them in their disgusting uncooked state though...
this crap is delicious! on the downside it does literally look like crap. on the plus side DELICIOUS!
Made dinner for my grandparents tonight:
First course, grilled red mullet with cardamom and garlic, served on a bed of stir-fried fennel and with a little bit of cilantro. For a main course, wild boar fillet with a creamy morel-beer sauce, smothered cabbage with nutmeg, roasted pumpkin with sage and thyme and goose-liver paté. For dessert, chocolate cake with raspberry sauce, raspberry whipped cream and a few fresh raspberries.
I feel so decadent right now you have no idea. The main course was the highlight, extremely rich and amazing with the sweetness of the cabbage and pumpkin. The entree was fresh and light, a great starter. And of course the dessert was a great combination with the bitter dark chocolate, the sweetness of the cream and the sourness of the raspberries. Pictures tomorrow, since I forgot my camera and I need to receive them by email.
First course, grilled red mullet with cardamom and garlic, served on a bed of stir-fried fennel and with a little bit of cilantro. For a main course, wild boar fillet with a creamy morel-beer sauce, smothered cabbage with nutmeg, roasted pumpkin with sage and thyme and goose-liver paté. For dessert, chocolate cake with raspberry sauce, raspberry whipped cream and a few fresh raspberries.
I feel so decadent right now you have no idea. The main course was the highlight, extremely rich and amazing with the sweetness of the cabbage and pumpkin. The entree was fresh and light, a great starter. And of course the dessert was a great combination with the bitter dark chocolate, the sweetness of the cream and the sourness of the raspberries. Pictures tomorrow, since I forgot my camera and I need to receive them by email.
Man, I was all proud of my Porterhouse Steak, with baked potato and peas&carrots.
I know this technically isn't dinner, but I just did some very simple and delicious scrambled eggs. I have no idea why my mother always made such a big deal about making these... it couldn't have taken me more than 5-7 minutes from start to finish and they came out perfectly. It literally took longer to toast my bread than it took for the eggs to scramble in the pan. Much better than that soggy mess she'd make in the microwave.
Seasoning? Little bit of chili powder, with a bit of ketchup.
Seasoning? Little bit of chili powder, with a bit of ketchup.
M
makare
last night i sliced some french bread then toasted it in the oven with some fresh mozzarella. Then I poured tomatoes I sauteed in olive oil and balsamic over it. It was delicious. The mozz made the bread a little soggy which I did not like but some people are better at handling that than I am.
She would literally crack two eggs into a pyrex container, add a bit of water, beat them and just microwave them. It works, but not well... the water wouldn't boil off like it does on a stove top, so you've have some soggy eggs.
M
makare
I make microwaved eggs sometimes. They always turn out pretty good.
Add milk instead of water when you microwave 'em. Turns out nice and fluffy
Also, season with garlic salt.
Also, season with garlic salt.
