I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges.
My current method is:
* The spice mix is the part I've been having problems with.
I was using:
But this wasn't giving consistent results.
I've stuck with Nandos Peri-peri seasoning for a while as a safeguard, but I'd like to go back to my own spice mix.
I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salts or flavour enhancers, apart from sea salt (not garlic salt or onion salt).
Add cumin, chili powder and garlic powder to your salt and pepper. You might like a bit of curry powder or turmeric too, but I don't know if you'd call that a Mexican flavor.
I once mistakenly used ground cayenne pepper rather than paprika when frying some shrimp, and the result was a taste explosion!
I would recommend substituting half of the paprika for ground cayenne.
I recently had them with Dijon mustard as a spice, and it turned out really nice.
I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my food (for flavour reasons), I tried once or twice with various curries and after getting the amount right, it worked! I can kind of imagine the salt ions binding with some chemicals in the spice to aid it's solubility, but I'm not sure. Why is adding salt so important for curries? I've read this but it doesn't seem to say anything about spices. To clarify: When I have added salt to my food
What are the names of the three main parts of my metal spatula? Handle Flat part that comes in contact with the food The connecting metal which has rivets or pins attaching it to 1 and 2
or using for thickening; the opposite of waxy potatoes). Runner Beans (UK) are green beans or string beans (US, CA) (Farmhouse Cookery). UK also has green beans and stringless beans, but neither is the same... or neep in some parts of the UK, particularly Scotland. (Wikipedia) Endive (US) is chicory (Belgium, perhaps others). Capsicum (AU) / bell pepper (US) is a pepper (UK). Note that for people... be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers
The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over bacon fat By the time potatoes are done (20 mins or so), the bacon is cold :( What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time
expensive. So my question is, what's the best substitute for candlenuts using readily available ingredients in an American general market? Here's a few I've thought of, some of which I've even tried: Macadamia Nuts Raw cashews Roasted Cashews Brazil nuts The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor...Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals
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I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new... put them at the bottom of the pressure cooker, with a little water and quite a bit of sea salt. After a small cooking time (which I estimated at 5 minutes), the potatoes were cooked just enough and crusted with salt. Now, I have tried that three times myself, and the results were disheartening. The first time, I had put too little water, and burnt the bottom of the potatoes. The second time
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1... minutes Brown beef Add tomato paste, and mix Add can of tomatoes and mix Add beer Add sugar, salt and pepper Boil for approx 20 min Add remaining spices Cover and simmer for 2.5 hours 20 minutes before... in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat
somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin... a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese