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  1. I finally dived into the wonderful world of making homemade ketchup. Everything was going fine until I hit "spices" on the label. I've been eating tubfuls of this stuff for decades and I've never been able to detect any particular spice notes. Any ideas?
  2. Never do I buy ANYTHING because it is endorsed by someone famous (at least not consciously), but my friend got Jamie Oliver's T-fal stuff and I liked the hefty weight. I haven't used them so I'm not sure how they perform. What are your thoughts? I've always gotten my cookware from resturant supply houses because I refused to spend the money for a name. I used another friends All-Clad Copper Core sauteuse and I was amazed at how well it performed. I guess for 350 bucks it better!!. Jamie/T-fal is very reasonably priced and it's my 40th B'day on Monday so my DW wants to buy me a set.
  3. I was in my local wine store today and decided to pick up some Scotch. I was in two or three minds about what to get until someone went in the back and pressed the above bottle into my hand. It appears to be a house blend from the well known London spirits merchants, though their Web site gives no hint this even exists. It tastes its age, costs all of $30 and it's bloody good. Has anyone else come across this before? Perhaps it's a U.S.-only bottling?
  4. article from the Scotsman UK Seems he is quite innovative .. from his taking on the British school meals to smoking bans ....More to the cheeky lad than originally met the eye it seems .... and other notables have paid attention to him in a variety of ways. Quite a "loverly" article, if I do say so myself!
  5. They are mostly in CA (no surprise, I guess) but many other states seem to have a few. http://www.jambajuice.com/what/index.html I'm curious what others think of them; I've never seen anyone mention them on eGullet. In my opinion, these are the perfect food for after a hike-fluid, carbs, and cold. My previous favorite post-hike snacks have been Scharffenberger bittersweet chocolate & ice water; a homemade chocolate chip-oatmeal cookie; an It's-It; or an In-n-Out chocolate milkshake. I actually like these better than any of my previous chocolate treats!!! I'm slowly but surely finding all of the nearest locations to each of our local parks. My favorite flavor is Orange-a-Peel,but I also like the cranberry one, Razzamataz, and the two w/ passion fruit in them. The mango one isn't too bad, either. I get the Femme boost.
  6. Jamie Oliver restaurant snubs Clinton Even being a former president of the United States isn't enough to guarantee a table at Jamie Oliver's landmark London restaurant Fifteen, it appears. Bill Clinton was reportedly turned away from the television chef's restaurant because it was full and staff refused to bump other patrons with a booking. Fifteen, which is staffed by rookie chefs recruited and trained by Oliver in the television program Jamie's Kitchen, is so popular diners have to book three months in advance. The former US president wanted to visit the restaurant during a recent visit to London and a staff member rang Fifteen on a Thursday, seeking a booking for the following Saturday night. "It was impossible because that's the restaurant's busiest night," an unnamed staff member told British newspaper The Daily Mirror. "It would have meant cancelling a booking of other guests who made reservations weeks ago and that just wouldn't be fair. "If we're full we're full, and there's nothing that can be done about it - even if it is for the former president of the United States." Fifteen is booked out at night until 2004. A spokesman for Oliver confirmed that Clinton had been turned away. "Jamie was sorry the restaurant was unable to accommodate Mr Clinton, but his attitude was c'est la vie," he said. "Mr Clinton is of course more than welcome to come back at any time but he will have to give the restaurant a bit more notice." http://news.ninemsn.com.au/Entertainment/s...story_51809.asp
  7. Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick
  8. Oscar Madison called it "tomato wine." I love it. I love it on everything. I splosh it on my burgers. I plosh it on my vindaloo. I mosh it into my ice cream. I splorge it on my morning cereal. I squeeze it over corn, under towers of steak tartare, around store-bought pastry-puffs of mushroom and crab, and into doughnuts because what's jelly anyway but a misguided attempt at fruit-ketchup. I drench it on broccoli and quench my thirst with it. I've done away with Crest in favor of Heinzing my teeth every morning. 57 varieties for 30 teeth. I've filled my jacuzzi with a delightfully sweet tomotao froth. Some people think ketchup should be banned. That's crazy talk if you ask me. What say we petition the government to declare Ketchup the truly American food (hamburger and frankfurter sound too tuetonic for such an honor).
  9. any ideas on how to make it? fresh coconut? what is it ususally served along with? what purpose to chutney's serve? calm down spicy foods? mike
  10. In America, we think of pickles as a kind of a relish, or side dish – a cured vegetable that adds a sour or tart note to the meal. We pickle a variety of different vegetables but, for whatever the differences, pickles all have a recognizably “pickled” taste. Indian pickles use many of the same ingredients – salt, vinegar, coriander, mustard seeds, turmeric, cinnamon, cloves and ginger – but they present some of the most diverse and exotic tastes and textures imaginable. They are fiery hot, sour, pungent, fragrant, sweet- and- sour, and tart. They are crisp, silky and chewy. Flavors may be fresh, the taste of each spice distinct, or married and intensified by months or even years of aging as the textures of the ingredients melt and soften. While Indians eat some pickles (such as the Mixed Vegetable Pickle, below) in relatively large quantities, the pickles are often too intensely flavored to be eaten that way; they’re used in tiny amounts as a spice or condiment to enliven a dish. Indians also use pickles in a way that Americans never do, that is, medicinally, to cure an ailment. Indians love to taste food; they live to taste food. Indians want many layers and many contrasting tastes. No one food can satisfy that hunger except a variety of pickles. I have jars and jars of multi-colored pickles sitting on the kitchen table. One is a tiny onion pickle, picked young and fresh and pickled in rice vinegar, that is common to almost all north Indian homes. Several are pickled chilies: one is made of whole green chilies and is dangerously hot while another, made from habaneros stuffed with spices, is more savory than hot, and a third is made from chopped green chilies soured with lemon. There is a crunchy sweet- and- hot cauliflower, turnip and carrot pickle, a ginger-lime pickle and a gooseberry pickle. These pickles are made from recipes that have been handed down by the women of my family for two to three hundred years. Some of these jars have been maturing for just a few days, others for much longer than that. A jar of lemon pickles made by his family chef at home in India, a jar that has been maturing for 60 years. In India, food is understood to be intimately related to health and medicine. The Ayurveda, the ancient Hindu text that defines the relationship of food, spices, exercise and meditation for the health of the human body, gives recipes for various medicinal foods and elixirs, of which pickles play an important role. I use lemon pickle as it is traditionally used in my native country: to cure queasiness and tummy aches. In my New York household I use pickles the way that wealthier households do in India, as a condiment guaranteed to give plain foods taste. In fact, in India it’s considered rude to ask for pickles if they are not on the table; it suggests that the food isn’t savory enough. Indian homes make several signature pickles, recipes that have been passed down through generations of women. Pickles made the season before are served daily. Aged, well-loved pickles are brought out when someone is sick or when the household is hosting a special meal. With the exception of some pickles that are made with winter produce such as cauliflower, radishes, turnips and carrots, pickles are made in Indian homes in the heat of the summer. Fruits and vegetables are bought from local vendors who sell door to door. Women spend several weeks preparing pickles. The fruits are laid out on terraces on sheets of muslin for several days in the summer sun to dry, or “ripen” and concentrate their flavors. The produce is brought inside every night to protect against dew and laid out again in the morning. The pickles are put up in very large ceramic jars, each about 20 inches tall and 8 inches wide. Once jarred, the pickles are ripened again for several more days in the sun. If you ask an Indian where the best pickles are made, they will name three centers: the Marwari and Baniya trading communities in northern India, the state of Gujerat in western India, and the state of Andhra Bradesh, in southern India. The Marwari and Baniya communities are completely vegetarian and they subsist on pickles and bread. The people of these communities make pickles everyday and their meals include several different types. Pickles that are spiced with fenugreek and fennel and pickled in mustard oil, are likely to be from northern India, as are pickled cauliflower, carrots, turnips and radishes, the so called “winter vegetables” that are grown on the northern plains. Pickles represent a ritual world of food and community in India. Pickling is an ancient art and a part of Hindu spiritual practice: according to the laws of Hindu religion, pickling, or “cooking” foods with sun and air is one of the three acceptable ways to make raw foods palatable. The rituals of pickle making define a certain period of the summer in India when entire households are given over to the task of their making. Traditionally, in small towns, the women join together, spending days outside in the shade of tamarind trees cutting, preparing, and drying the fruits and vegetables. The kids play above in the dense greenery of the trees, eating the green fruit of the tamarind and tossing the seeds onto the ground below. (Stomach aches and tiny tamarind seedlings are evidence of their gluttony.) Play, food, music and storytelling combine to give the season a celebratory mood. Even in urban centers in India today, the time of pickling still invites ritual community and celebration. Women call each other on the phone to organize the making of the pickles or to ask for the gift of a jar of a favorite kind. Life slows a bit, personal connections are made, and thousands of years of ritual is repeated. --Suvir Saran and Stephanie Lyness
  11. There seem to be several hundred varieties of soy sauce available out there. I have some basic idea of the differences but does anybody have the capacity to instruct us fully?
  12. Got a mango-black bean salsa today at Whole Foods in Edgewater and it reminded me of our older thread where we were debating the differences between Salsas and Chutneys. Has anyone dug up any further info on if there is any major difference. Take out the black beans and today's salsa was chutney. I swear.
  13. Green Tomato Chutney Adapted from Bulletin 21 "Home Preservation of Fruit and Vegetables", Her Majesty's Stationary Office, first published 1929 You can adapt this for any garden surplus: apples, marrow, plums etc. Liquidised and sieved you can use it as the basis for a brown (steak) sauce. The long slow cooking and maturing gives a mellow dark brown chutney. The basic ingredients should be cut up and cooked so that the result is not completely smooth, but nothing is directly recognisable. Raisins, small cubes of crytallised ginger etc may be added to give character. 8 lb Green tomatoes 2 lb Apples 1 lb Raisins 2-1/2 lb Onions 2 chillis (more if you like it hotter) 1 oz Ginger 1 oz Salt 2 lb Brown sugar 2 pt Vinegar Cut up the tomatoes, peel and chop the onions and apples. Chop the raisins if they are large. Chop up the giner and the chillis, and tie them in a piece of muslin Place everything in a large pan, bring to the boil and simmer slowly until the desired consistency - about 8 hours. Remove the bag of spices and bottle in preserving jars (canning jars) while hot. Leave for a month or more in a dark cupboard. Keywords: Condiment ( RG1416 )
  14. Jamie's Velvet Thighs Serves 4 as Main Dish. Dedicated to JamieMaw, to thank him for his gift of a jar of the delicious Mission Hill Plum and Pinot Sauce, and named for the velveting technique borrowed from Chinese cuisine. 6 large boneless skinless chicken thighs 4 egg whites 2 T cornstarch 3 T duck fat 1 c Mission Hill Plum and Pinot Sauce 1/2 c heavy cream salt and pepper Using a fork, beat the egg whites lightly with the cornstarch. Drop in chicken thighs and mix well with hands to coat chicken. Let rest for 30 minutes. Heat duck fat in a large skillet until very hot (don't use nonstick!). Drop in chicken pieces, season the side facing up, and let them cook over a medium-low heat. The chicken will stick to the pan, but cook until bottom side is golden brown. Turn chicken, scraping up the stuck golden bits. Cook like this, turning and scraping occasionally, for 15-20 minutes. Pour the plum sauce over the chicken, turning gently to coat chicken evenly. When the coating has absorbed the sauce, pour the cream evenly over all. Cook, turning, until chicken is done through and crispy golden. Adjust seasoning. Made like this, the chicken is just slightly spicy. Increase the amount of plum sauce for a spicier dish. NOTES : Use the very best chicken you can get. Keywords: Main Dish, Easy, Chicken, Hot and Spicy ( RG1640 )
  15. Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )
  16. Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )
  17. Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )
  18. Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )
  19. Honey-Mustard Rotini with Chicken Serves 8 as Main Dish. This is a standby disk that I make whenever I can't decide what else to make. I've made variations with basil in lieu of or in addition to the parsley, adding heavy cream, sour cream or yogurt, adding sun-dried tomatoes, whatever, but at it's base it's a simple, inexpensive, filling dinner. 1 lb Chicken thighs, boned & skins removed, cut into bite-size pieces 1 medium onion, chopped 2 T minced or pressed fresh garlic 1 T olive oil 1/2 c your favorite prepared mustard 1/4 c olive oil 1/4 c honey 1/2 c toasted pine nuts 2 T minced fresh parsley 1/2 c freshly grated Parmesan or other fragrant hard cheese 1 lb rotini or other bite-size pasta, cooked 1. In a skillet, saute chicken, onion & half of garlic in 1 T olive oil until chicken is just cooked. 2. In a bowl, whisk together mustard, 1/4 C olive oil and honey until fully combined. Add pine nuts, parsley, cheese, and chicken mixture; stir to combine. 3. Stir mixture into hot pasta and serve, topping with additional cheese. Keywords: Main Dish, Easy, Chicken, Dinner ( RG2055 )
  20. Raw tomatoes are available in plenty these days.This chutney is ideal as an accompaniment for chapathis or rotis and can be prepared ahead of time and stored in the refrigerator.the ingredients needed are: raw tomatoes -1/2kg, sesame seeds- 1 1/2 tbsp, green chillies- 4 or 5, salt and curry leaves.For the seasoning:oil ,mustard seeds,turmeric powder and asafoetida. Wash and cut the tomatoes into pieces and keep aside. Roast the sesame seeds till light brown in colour and keep aside.Heat oil in a kadai and at first roast the green chillies and curry leaves and keep aside.Then add tomatoes to it and let cook till tender.When cooked allow to cool and grind all the ingredients together with a little salt.The chutney is ready Add the seasoning and serve.
  21. ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep! The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy! MAKES ABOUT 1 QUART. FOR THE PICKLES: 4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and 4 to 5 inches long) 1/2 to 3/4 of one, medium size onion. 1/2 red bell pepper. 1/4 cup, pickling salt (coarse kosher salt) 2 quarts, cracked ice water to cover 2 tablespoons, mustard seed. 1 heaping teaspoon, celery seed FOR THE SYRUP: 1 1/2 cups, vinegar *NOTE: Use cider or distilled white vinegar, do not use wine vinegar. 1 1/2 cups, sugar 2 heaping teaspoons, pickling spice mix. PREPARE THE PICKLES: Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid. *Set aside for 4 hours. PREPARE THE SYRUP: Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well) Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices. ASSEMBLE THE PICKLES: Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed. *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside. Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees. Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight. The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored) After 2 weeks open the jar and taste. The pickles should be ready to eat. Pickles will keep in the refrigerator for 3 to 4 months. ( RG2154 )
  22. Tamarind chutney (Imlee kee chutney) Tamarind makes a sweet and sour chutney with the consistency of hot fudge sauce. It's an important element in the street- and snack-foods of northern India. Suvir Saran 1 T canola oil 1 tsp cumin seeds 1 tsp ground ginger 1/2 tsp cayenne pepper 1/2 tsp fennel seeds 1/2 tsp asafetida 1/2 tsp garam masala 2 c water 1-1/4 c sugar 3 T tamarind concentrate Combine the oil and the spices in a medium saucepan over medium-high heat and cook, stirring, 1 minute Add the water, the sugar and the tamarind concentrate. Bring to a boil, turn the heat down and simmer until it turns a chocolaty brown color and is thick enough to coat the back of the spoon, 20 to 30 minutes. (While still warm, it will look like a thin chocolate sauce and it will thicken a bit as it cools.) Makes about 1 1/4 cups. Keywords: Easy, Condiment, Indian, The Daily Gullet ( RG181 )
  23. spicy pineapple/rhubarb chutney i love chutneys with all kinds of meat, fish and even simple chutney sandwiches, as Monica Bhide suggests in Everything Indian. thanks, snowangel, for suggesting this one i concocted would be good with a sharp cheddar grilled cheese sandwich; it is. this is especially good also with pork, chicken and salmon. makes one pint chutney. 2-1/2 c rhubarb, diced 1/2 inch 1 c unsweetened pineapple, sliced and chopped 1/4 c golden raisins 1/4 c cider vinegar 3/4 c sugar 2 T ginger, minced 1/4 tsp ground cloves 1/4 tsp curry powder 1/4 tsp ground cardamom 1 tsp hot thai chile flakes 2 garlic cloves, minced 1 T grapeseed oil 1/2 tsp kosher salt mix fruits with sugar and vinegar. allow to set for about an hour to extract juices and soften raisins. stir in spices, oil and salt. i wanted to try out the jam setting on my kneadful thing and did so. that was great, no muss, no stirring. otherwise i would have cooked this on medium low heat for about 30 to 45 minutes (depending on preference), stirring as needed to keep it from sticking. store in jar in fridge up to two months. Keywords: Condiment, Fruit, Easy, Hot and Spicy ( RG1975 )
  24. Inner Beauty Hot Sauce Knock-Off This is a knock-off version of Chris Schlesinger's legendary Inner Beauty Hot Sauce, the last bottle of which is the subject of a topic here. This version is based on perusal of the ingredients list and on the recipe in Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby. However, that recipe is uncooked, whereas this one is cooked. I've fiddled around with this pretty extensively and like the balance, which resembles closely, to my tongue, that of the original. You can do the same. For example, some of the ingredients that were on-hand in my house (the palm vinegar, say) might not be in yours, and those could easily be substituted. You also might want to add other ingredients -- pineapple juice, say, or ground cloves -- to tweak it. Make it yours. Inner Beauty is fantastic with fried chicken or fish, dashed into collards, and as a jerk-like marinade base with citrus (orange and lime work well) for just about anything. 15 habanero chiles 1 mango 1 c yellow mustard 1/2 c brown sugar 1/2 c white vinegar 1/2 c palm vinegar 1 T curry powder 1 T cumin 1 tsp cinnamon 1 tsp allspice 1 T ancho chile powder 3 T salt (or to taste) 1 T black pepper 1/4 c molasses Seed and devein the chiles with gloves on, and tear them into smallish bits. Peel the mango and slice it into chunks -- size and shape don't matter, since you'll be blending it. Add the rest of the ingredients in a sauce pan. Bring the mixture to simmer over medium heat, turn it down to low, and simmer it for an hour or two, stirring now and then. Add water to keep it from scorching. The sauce is done cooking when the mango and chile flesh easily disintegrate under light pressure from your spoon or spatula. Blend with an immersion blender (or, when cool, in a blender) until the sauce is smooth. Keywords: Easy, Condiment, Hot and Spicy, Sauce ( RG2025 )
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