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Post by Premier on May 22, 2018 9:47:56 GMT -5
I like to sprinkle the powder on the meat and rub it well along with the garlic powder, salt and pepper. Then add the liquid, stir it around to coat the meat well and let it marinade. 30 minutes to an hour will do. Save some of the leftover marinade for basting.
Around here, they sell those spices in the latin aisle at walmart. But I am assuming you can get it at any Latino supermarket out there.
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Post by Premier on May 22, 2018 9:57:33 GMT -5
Both ingredients will cost you like 7 bucks together. If you are not sure, take a bit of your meat and use these seasonings as a test run.
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Post by floater on May 22, 2018 12:45:13 GMT -5
MSG!!
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Post by Angelo on May 22, 2018 12:59:14 GMT -5
There is more MSG in Parmesan cheese than there is in Soy Sauce!
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Post by Premier on May 26, 2018 20:03:25 GMT -5
Angelo, remember all the post I made about BBQ in the oven? I cooked brisket and ribs several times.
I now want to do a similar dish but with pork chops. All of the recipes I've seen call for a higher temp and short cooking times.....like 40 minutes. Even for the thick cut ones. Unlike the longer times for ribs and briskets.
Confused a bit.
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Post by Angelo on May 26, 2018 20:24:01 GMT -5
Angelo, remember all the post I made about BBQ in the oven? I cooked brisket and ribs several times. I now want to do a similar dish but with pork chops. All of the recipes I've seen call for a higher temp and short cooking times.....like 40 minutes. Even for the thick cut ones. Unlike the longer times for ribs and briskets. Confused a bit. Pork chops are like steaks, they don't have a ton of fat to render out, they are made up of fast-twitch muscles hence the higher heat/lower time. For pork chops I'll usually sear in the pan then put into the oven @ about 325? for 20-30 minutes depending on thickness. Though there are some low and slow rotisserie styles that some places do that makes for amazing chops. If you want to do BBQ, just make your sauce and keep galzing every few minutes. If you are using a thermometer to check, you are gonna want to take them out of the oven when they hit 130.
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Post by HumanAgent on May 26, 2018 20:58:28 GMT -5
Angelo is like Kramer, you say his name and he bolts right through that e-door
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Post by Deleted on May 29, 2018 16:00:23 GMT -5
Kyle if you stumble upon a latino supermarket, get these two things. Marinade the skirt steak with those two ngredients, garlic powder and a little salt and pepper to taste. This is my showing off recipe when grilling churrasco/carne asada. You will like it. The first one is a thick liquid seasoning and the second one is a powder that comes in little packets. Use two packet per pound of meat. Be very generous with the liquid one. I usually marinade for 30 minutes and keep the marinade for basting. Couldn't find the bottle of seasoning but found something similar. Used the powder and the other stuff and it was really good. Something about the bright red/orange color it gave the meat made it really traditional looking. Overall, big success!!! I guess it does pay off to be nice to minorities every once in a while:)
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Post by Premier on May 29, 2018 21:27:25 GMT -5
Kyle if you stumble upon a latino supermarket, get these two things. Marinade the skirt steak with those two ngredients, garlic powder and a little salt and pepper to taste. This is my showing off recipe when grilling churrasco/carne asada. You will like it. The first one is a thick liquid seasoning and the second one is a powder that comes in little packets. Use two packet per pound of meat. Be very generous with the liquid one. I usually marinade for 30 minutes and keep the marinade for basting. Couldn't find the bottle of seasoning but found something similar. Used the powder and the other stuff and it was really good. Something about the bright red/orange color it gave the meat made it really traditional looking. Overall, big success!!! I guess it does pay off to be nice to minorities every once in a while:) Lol.....yeah, you can be nice to us island folks.....watch out for then Mexicans though. But awesome man. Yeah you probably found the competition. But the orange powder really makes it. Try that seasoning on anything. Shrimps are good with it. Also to make yellow rice. Works well on beans or any meat. Sort of like a basic latin seasoning that is mostly used to add color....but with a little flavor.
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Post by HumanAgent on May 29, 2018 23:37:51 GMT -5
I've seen some of the Goya products, mostly coconut water and beans. I looked them up, they have a lot of stuff. Largest Hispanic owned business in the US
Never heard of Annatto, guess that's what gives it the yellow coloring... From Jackelpedia, "Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma."
Never seen an achiote tree, I gotta get out more..
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Post by Deleted on May 29, 2018 23:51:09 GMT -5
I've seen some of the Goya products, mostly coconut water and beans. I looked them up, they have a lot of stuff. Largest Hispanic owned business in the US Never heard of Annatto, guess that's what gives it the yellow coloring... From Jackelpedia, "Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma." Never seen an achiote tree, I gotta get out more.. I rubbed the powder on by hand and they looked like Donald trumps.
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Post by Premier on May 31, 2018 19:03:13 GMT -5
Kyle you got me jealous. Churrasco with the same recipe. Threw in a couple of chicken thighs. I seasoned the chicken with a little garlic salt, pepper and then drenched them in ranch dressing. Kept on basting with ranch dressing. Awesome flavor.
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Post by Premier on Jun 3, 2018 0:41:27 GMT -5
Empanadas are a stapple of most latin countries. Deep fried dough with all sorts of fillings. Think of a latino version of a fried dumpling...or a pierogi. You can make the dough....but they sell these frozen disks that taste even better than home made dough. Thaw the dough, fill with your favorite ingredients (ideas below), close with a fork like in the picture and deep fry. The most common filling is ground beef. I like to also add mozzarella to the beef. But the possibilities are endless: * note that all the fillings are cooked first. Beef and cheese. Minced chicken breast with peppers, onions and cheddar. Pulled pork Bbq brisket Just plain cheese for the kids. Pepperoni, mozzarella and a bit of pizza sauce. Bacon, egg and cheese for breakfast. Ham and cheese. Shrimp , cheese and tomato sauce. Crabmeat. Chopped veggies in a thicker sauce. A Mexican version of either a taco or enchiladas type chicken with jalapeños. Philly cheesesteak with provolone, peppers and onions. You can even make a dessert one filled with nutella.
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Post by Premier on Jun 3, 2018 0:46:48 GMT -5
They also sell a version of the dough meant to be baked....in case you want to skip the deep frying and have a healthier version. Goya is the known brand, but there are dozens of other brands that you can find at latino supemarkets they are all good. Now if you want to have a fat day, deep fry the bake type dough. It will turn out a flakier, crossaint like texture.
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Post by Angelo on Jun 3, 2018 2:02:58 GMT -5
So pissed, a few years ago our local store stopped selling Goya products (probably in return for kickbacks from competitors knowing how they operate). I usually wait for a trip to Walmart to grab black beans nowadays because of how much better they are.
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Post by HumanAgent on Jun 3, 2018 2:49:17 GMT -5
So pissed, a few years ago our local store stopped selling Goya products (probably in return for kickbacks from competitors knowing how they operate). I usually wait for a trip to Walmart to grab black beans nowadays because of how much better they are. The niggers of the legume family!
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Post by Angelo on Jun 3, 2018 13:35:54 GMT -5
However, not even the two nearby international stores carry their Tamarind juice. That, the lychee drink, and that clear stuff with the ball in it were the three I'd rotate between getting when I made trips to Wegmans in college.
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Post by vegeta420z on Jun 3, 2018 20:39:34 GMT -5
Angelo is like Kramer, you say his name and he bolts right through that e-door
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Post by Angelo on Jun 10, 2018 12:40:50 GMT -5
Since Jess ate out with friends last night, and I'll eat anything but walnut bread, I decided to make use of stuff that we had to get rid of. In this case one of the SV chicken breasts we still had, bunch of frozen berries and what not. And it turns out mixed berries make for a great sauce for chicken. I think though it probably only holds up for skinless chicken breast/thighs, the fat would probably work against it. I've done blackberry sauces before for pork, cherry ones for beef, never did them with chicken though.
Anyways that leads to tonight. I got a top round cooking now, hoping 6 1/2hrs is long enough. Gonna use up more of the berries and do a berry-bbq sauce, or at least some sorta take on that. Some "crashed" potatoes, and ginger pepper spinach.
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Post by Premier on Jun 10, 2018 17:32:57 GMT -5
Since Jess ate out with friends last night, and I'll eat anything but walnut bread, I decided to make use of stuff that we had to get rid of. In this case one of the SV chicken breasts we still had, bunch of frozen berries and what not. And it turns out mixed berries make for a great sauce for chicken. I think though it probably only holds up for skinless chicken breast/thighs, the fat would probably work against it. I've done blackberry sauces before for pork, cherry ones for beef, never did them with chicken though. Anyways that leads to tonight. I got a top round cooking now, hoping 6 1/2hrs is long enough. Gonna use up more of the berries and do a berry-bbq sauce, or at least some sorta take on that. Some "crashed" potatoes, and ginger pepper spinach. Results?
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Post by jsporty1 on Jun 10, 2018 19:13:48 GMT -5
Results = delicious
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Post by Angelo on Jun 10, 2018 23:30:55 GMT -5
Since Jess ate out with friends last night, and I'll eat anything but walnut bread, I decided to make use of stuff that we had to get rid of. In this case one of the SV chicken breasts we still had, bunch of frozen berries and what not. And it turns out mixed berries make for a great sauce for chicken. I think though it probably only holds up for skinless chicken breast/thighs, the fat would probably work against it. I've done blackberry sauces before for pork, cherry ones for beef, never did them with chicken though. Anyways that leads to tonight. I got a top round cooking now, hoping 6 1/2hrs is long enough. Gonna use up more of the berries and do a berry-bbq sauce, or at least some sorta take on that. Some "crashed" potatoes, and ginger pepper spinach. Results? 1. The top round (London Broil) could probably have used another few hours at a degree or two less since I was doing a low-slow approach, but it came out great. Was cooking with just salt/pepper and black garlic powder. 2. The sauce was FUCKING AMAZING. Cooked down the berries with some sugar and water. Once they broke down enough added some local honey, then eventually ketchup (used a sriracha ketchup for the kick), Worcestershire, and rice vinegar (because I was out of cider, though that probably for the benefit) Let it cook down more and then blended up with immersion blender. 3. In regards to the sauce. I'm thinking of doing another batch but mixing in a bunch of whipped creme fraiche and using it as a desert topping. Hell mix in enough of the whipped stuff and it may work well with croquembouche instead of traditional pastry creme. 4. Did mac and cheese instead of the potatoes because it was hot here and didn't want to have to be running 2 burners plus the oven for so long. 5. Maybe my new favorite way to do the frozen blocks of spinach. Basically just some water in the pot, grated ginger over it, diced up garlic clove, some Sambel, roasted garlic. Next time probably cook it less though, but probably won't matter given the way the frozen stuff cooks down regardless. 6.Tonight just another night in confirming that I really need to get an actual fine mesh strainer and a chinois.
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Post by Angelo on Jun 19, 2018 15:44:30 GMT -5
So last night was sausages, and since Jess's sister finished off the pickled red onions I decided to try and find a way to make use of the pickle juice. I simmered it with just more than half-amount of sugar to cut the vinegar punch, then thickened with some potato starch slurry. The stuff looks like the pink slime from Ghostbusters 2, but holy shit it actually taste like pickled red onions. Spooned it over the sausage with the peppers and relish and you coulda swore you had red onions on there.
I'm going to try this with juice from traditional cucumber pickles. If that works too gives a way to not only save money but make hamburgers less messy. Brush red onion stuff on bottom of burger, cucumber one on top. Slice of cheese, piece of bacon and no worry about stuff falling out and all the flavor there as strong as you want it.
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Post by Angelo on Jun 19, 2018 18:50:00 GMT -5
Had to use up leftover cream and some dill yogurt we made. Made a creamed spinach with it, some mushrooms and ssamjang. Put that over ras el hanout rubbed chicken, some roasted potatoes. May have to start doing creamed spinach that way.
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Post by Angelo on Jun 21, 2018 20:46:12 GMT -5
So for tacos tonight I attempted a new sauce, which has became a favourite.
Basically it started with a tare. Equal parts Soy/Mirin/Sugar. Mixed in rice vinegar, pepper, roasted garlic and Ssamjang. Thickened with potato starch (over-thickened in this case).
Holy shit though, it is so reminiscent of American BBQ style sauces though.
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Post by Premier on Jul 1, 2018 20:19:15 GMT -5
Best tasting pasta I've ever made.. Angel hair with langostino. Did a couple of things different which I think were the difference. One was the use of bacon, second was to use of a good quality chardonnay and third was to use this seafood/fish seasoning/rub for a little extra flavor. Trader joes sells this bag of langostino meat that worked great, but you can also use fresh pieces of lobster. Boil the pasta in salted water and set aside. Saute a couple of pieces of bacon, remove half way done and saute tiny, finely chopped peppers, onions and garlic for a minute in the bacon grease. Then add langostinos and some of your favorite fish or seafood rub. Add back the bacon, the juice of half a lime and a generous amount of chardonnay. Then add the pasta and a small amount of butter or olive oil to keep things moist. Taste and adjust with salt, pepper or more of that fish rub. You can take out the bacon before serving( I used it more for flavoring)...or chop it up and throw it back in. Garnish with fresh parsley and parmesan cheese and you are done. Pairs well with the leftover chardonnay.
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Post by Premier on Jul 1, 2018 22:12:03 GMT -5
I've been cooking fish and seafood for several years now. I stumbled across this seasoning earlier this year and this shit has changed my life. Its like a fucking magic powder. Fucking orgasmic. Mind blowing flavor. Works well with fish, shrimp, scallops, lobster, or even just rice for a paella or seafood rice. As well as an extra kick for a pasta sauce like I did. It's hard to find even here in Florida. Only seen it in a couple of latino supermarkets. I am so into this shit, that I'll mail some to any of you guys. Free of charge. Especially to Kyle, Vale or Jackel since we have shared some seafood recipes before. I know I'm over selling the shit out of this seasoning....but its that good. Willing to risk whatever rep I have with you guys in this cooking thread.
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Post by Deleted on Jul 2, 2018 12:34:49 GMT -5
Premier... what would you describe the flavor of the powder to be like?
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Post by Premier on Jul 2, 2018 14:47:07 GMT -5
Premier... what would you describe the flavor of the powder to be like? Sort of salty, garlicky with hints of herbs, lemon, oregano, onions and a bit of citrus. No heat whatsoever.
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Post by Deleted on Jul 8, 2018 21:06:02 GMT -5
Premier... what would you describe the flavor of the powder to be like? Sort of salty, garlicky with hints of herbs, lemon, oregano, onions and a bit of citrus. No heat whatsoever. How do you recommend using the powder when cooking something like white fish (halibut, sea bass, etc)?
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