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I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite.
Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
i had a whole post typed up, but alas, it's been lost.
i searched the forums but didn't find a thread dedicated to fried breads, thus.
yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter.
fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
By Keith Orr
Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.
Edited for clarity on 11/9/2020
Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )
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