Soul_Venom

Between the relish, the vinegar & the lemon juice it is rather tangy & acidic already but not terribly spicy. It is very well balanced

I have an excellent Kansas City style BBQ sauce optimized for chicken. It also go extremely well with mac and cheese. Between the mac & chicken we have sweet, tangy, spicy & creamy but they are also a bit heavy. I'm looking for a second side dish to round out the plate something lite to balance out the heaviness of the other 2 items. Unfortunately nothing is coming to mind. Here is my recipe for BBQ sauce if it helps: BBQ sauce for Chicken Step 1. Sautee a medium sized onion until lightly browned. Step 2. In a blender combine, onions, one 7.5oz can of chipotle peppers in abobe sauce, 3 tbsp garlic, 2 quarts chicken stock & one 10oz jar of pickle relish Step 3. In a large sauce pan comine the product of step 2 with: 1/2 cup mustard powder, 1/3 cup honey 3oz tomato paste, 2 tsp oregano, 1 tbsp lemon juice, 1/3 cup molasses one 20oz bottle of root beer 3/4 cup cider vinegar 2/3 cup brown sugar 3 tbsp paprika 1 tsp cumin three 15oz cans tomato sauce 1 tsp B. pepper 1 tbsp kosher salt Whisk this mix together, bring to a simmer and reduce to thicken. This will take some time. It may also require removing a spoonful here and there and allowing it to cool in order to properly guage thickness. Step 4. Once the sauce is properly thickened remove from heat and stir in 3 tbsp of liquid smoke.

I am working on a dish but have hit a wall of inexperience. I have some za'atar, the real stuff made with hyysop and not some thyme substitute. My first attempt mixed the za'atar with panko. I salted and peppered the lamb then coated it in the panko mix and fried it. Based on the results I decided to drop the panko entirely. I also resolved to salt more heavily on my next attempt than I did the first time. What I am concerned about is the pepper. I don't feel that black pepper conveys the right flavor to pair with za'atar rubbed lamb. I would appreciate input from someone else with more experience with different varieties of pepper.

I'm looking for herbs/spices/oils that pair well with beef heart. I've tried salt, pepper & garlic. All of which are OK but need help. I've also tried mango powder, zaatar & rendered prosciutto fat. the zaatar was a no & the mango powder was iffy. The fat didn't seem to make a difference. Any other ideas welcome.

I am currently attending my second quarter of culinary classes. One of my classes is baking basics. I am having a real problem with over mixing my batters. I just can't seem to tell when it is enough vs too much. Nearly everything I am putting out muffins, biscuits, cakes, it's all having this same issue. Are there any tips you can share for avoiding this or recognizing that point of perfection?

The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.

I will of course add salt to taste. I have also decided to make 6 chops since that's what came in the package I picked up. It's a little over 4lb of chops so it should be enough. Since the flavor can not be sealed in through browning I will wait to add the chops till the rice is nearly cooked through. That way I still get the benefit of adding the chop flavor to the rice and the saffron flavor to the chops. I tend to cook in bulk, freezing portions for later meals at work. This is another reason why so much rice. djyee100, you link is very helpful, thank you. Shalmanese, thank you as well. Since alcohol is more effective in extracting the flavor smaller amounts of liquid would be required to soak the saffron. I shall use a teaspoon of heated everclear. Does anyone else have helpful suggestions concerning what I could possibly add to the recipe? When building my spice cupboard I basically went to the grocery store and grabbed one of everything off the spice rack so there are many options.

I reread some of the site were I did my research and the indeed the 2 hr soak was recommended ONLY for whole threads. Thank you for pointing this out to me. Based on further reading I now realize that if I purchase a mortar & pestle & grind the threads beforehand only a 20-30 minute soak is required. I believe I can avoid drying out the pork chops by burying them under the rice and by browning them beforehand to seal the flavor in the meat. I posted this same query on other sites as well as calling various people I know with culinary know-how and this is how the recipe is filling out so far. 4 Pork Chops lightly browned 6 cups white rice 9 cups chicken broth 3 cups water 3 tbsp. butter How many saffron threads should be ground up? Are there any other spices/seasonings that I should consider adding to the mix? At what temp would you cook the mix and for how long?

I recently took delivery of 2 grams of fine Spanish Saffron but I've never cooked with saffron before. After researching all the ways it is used I've come up with a rough plan for my first attempt. I have a 4qt crockpot. I will be using 4 large pork chops. The pork chops will be fried in olive oil on low heat with light application of salt and pepper before hand. Once the chops are prepped they will be embedding in a mix of white rice, chicken broth & butter. Based on my research I know I need to soak the saffron in hot water at least 2 hours before adding it to the recipe. I have several questions, answer as though you were cooking this for yourself. How much rice would you recommend? Should I cold soak the rice before hand & if so for how long? How much broth is required for the recommended amount of rice & does it need to be mixed with water? How much saffron should be used. Should I grind the saffron up before adding it? How much butter would you recommend? Are there any other spices/seasonings that I should consider adding to the mix? At what temp would you cook the mix and for how long?