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Taco Saturday last night.
Pollo en Adobo, frijoles borachos, pico de gallo, guacamole.
Store bought Cool Chile tacos, because it was a last minute decison to have tacos.
Made the beans with stout, and finished with paneer (in the absence if queso fresco).
Loads of chicken & beans left over for freezer tapas, and didn't even need to break out the jalapeños, as the Adobo I made a few months ago has a proper kick to it now.
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Noted!
I went with Franks and butter last night because it's the classic. Will have to try some other hot sauces. I bet Cholula is good. Nice and vinegary.
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Holy shit that sounds good.
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I have a half leg of lamb here that I was going to do for dinner tonight. Missus only likes lamb slow-cooked but it's such a nice looking bit of meat seems a shame not to do it pink with some new potatoes and spring veg... will see if I can convince her.
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Odd timing -
Buffalo sauce recipe? Check.
Exact ratios discussed? Check.
Using Cholula? Check. -
Is it usual to have a packet of MSG in one's kitchen? I don't have any...
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Hill & Szrok is on Broadway Market. I’ve never had the pleasure but I’d especially love to dine in there one day. No booking unfortunately.
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jebus
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That looks intense. In a good way.
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Depends - we always have msg in the house bc wife is from Hong Kong
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interesting. I'd never really thought about using it before. Just googled it and realised you can get it almost everywhere, which I'd never noticed either.
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v common in chinese cookery and obvs can be picked up from all of the big asian supermarkets
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It's from the Tartine: Classics Revisited book, but someone has it up here
https://www.crumblycookie.net/2009/08/09/lemon_meringue_cake/
Would say it's best to do it all in bits, took me 3 attempts to get the genoise right
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I only recently started to, after @amey kept wanging on about it and it's been a game changer for me.
Put a pinch in my gravy yesterday and really added a little pep to my otherwise bland freezer dinner of frozen veg, chips, and pizza.
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Pizza stays on the side, chips and veg get the gravy.
NotThamesWater
Dooks-Fatberg
Aroogah
ChasnotRobert
J0nathan
owl
Tijmen
cmburns
withered_preacher
Tenderloin
NurseHolliday
Cazakstan
amey
Chalfie-
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Posted by
@StandardPractice
Equal parts salt, baking powder and baking soda is what I use. Overnight fridge works best IME but you can't always plan that far ahead. I wil have to try your lower temp approach though.
Top tip - any hot sauce mixed 1:1 with melted butter will work. Frank's is a bit meh for me so I use 1 part Frank's, 1 part Sriracha or El Yucateto to 2 parts melted butter. Also - Ranch > Blue Cheese.