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  1. #101
    Join Date
    Jan 2006
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    Carbondale
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    Quote Originally Posted by Danno View Post
    where can I find these Rick Bayless simmer sauces?
    That took less time than you typing in where can I find..
    http://www.rickbayless.com/shopping/...oods-products/

  2. #102
    Join Date
    Dec 2007
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    No of SoBo, So of NoBo
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    2,255
    Quote Originally Posted by Dantheman View Post
    Tofu and chickpea water seems pretty silly when you can buy a pound of powdered soy or sunflower lecithin for ~$15. That's enough for a decade's supply of ultra-stable mayo.
    Did you read the link? It explains that a good mayo requires both physical and chemical emulsifiers. Lecithin covers the chemical side, but not the physical. In any case, I eat a fair amount of canned chickpeas and usually throw the liquid away so it's actually convenient to have a use for it.
    Outlive the bastards - Ed Abbey

  3. #103
    Join Date
    Oct 2006
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    Bellevue
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    Quote Originally Posted by PNWbrit View Post
    You are probably eating the wrong mustard if you can do that without setting your nose hair on fire?

    What? No Coleman's powder?

  4. #104
    Join Date
    Dec 2003
    Location
    Seattle
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    29,738
    Quote Originally Posted by abraham View Post
    What? No Coleman's powder?
    For cookery yes.

    But as a purely cruet item you can't beat the pre-made stuff in the classic bottle.
    Quote Originally Posted by Downbound Train View Post
    And there will come a day when our ancestors look back...........

  5. #105
    Join Date
    Oct 2003
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    slc
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    10,282
    Quote Originally Posted by Pegleg View Post
    Did you read the link? It explains that a good mayo requires both physical and chemical emulsifiers. Lecithin covers the chemical side, but not the physical. In any case, I eat a fair amount of canned chickpeas and usually throw the liquid away so it's actually convenient to have a use for it.
    I did. When he describes physical emulsifiers he doesn't actually mention any examples present in egg yolks. I assume he meant to note the protein in the yolk there, I can't think of any other physical emulsifiers yolk would provide. But, my money says that the lecithin does almost all the work and you could make unbreakable mayo with nothing but oil, acidic liquid and lecithin powder.

  6. #106
    Join Date
    Mar 2006
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    General Sherman's Favorite City
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    17,943
    Quote Originally Posted by PNWbrit View Post
    For cookery
    Someone posted a thread about a nice lady and her dog recently that said cookery is a crime in South Carolina.
    I still call it The Jake.

  7. #107
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    Dec 2007
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    No of SoBo, So of NoBo
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    Quote Originally Posted by Dantheman View Post
    I did. When he describes physical emulsifiers he doesn't actually mention any examples present in egg yolks. I assume he meant to note the protein in the yolk there, I can't think of any other physical emulsifiers yolk would provide. But, my money says that the lecithin does almost all the work and you could make unbreakable mayo with nothing but oil, acidic liquid and lecithin powder.
    Well, you sound like you've got more knowledge of the chemistry behind mayo than I do, so I yield. You're probably right, though a mayo made only of oil, acidic liquid and lecithin powder seems like it wouldn't taste very good.
    Outlive the bastards - Ed Abbey

  8. #108
    Join Date
    Dec 2011
    Location
    PNW
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    3,644
    Any thing right of center must be used with caution. Up to 1.5M SHU. Hot and delicious.
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  9. #109
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    Oct 2003
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    Quote Originally Posted by Pegleg View Post
    You're probably right, though a mayo made only of oil, acidic liquid and lecithin powder seems like it wouldn't taste very good.
    If tofu mayo tastes good lecithin powder mayo will taste just fine.

  10. #110
    Join Date
    Sep 2001
    Location
    Left Field
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    46,336
    Quote Originally Posted by BmillsSkier View Post
    Someone posted a thread about a nice lady and her dog recently that said cookery is a crime in South Carolina.
    No no that was crockery.

  11. #111
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
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    8,188
    Pretty sure it was mopery.
    Remind me. We'll send him a red cap and a Speedo.

  12. #112
    Join Date
    Oct 2005
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    10,523
    Quote Originally Posted by bagtagley View Post
    Pretty sure it was mopery.
    Oh no, I'm so sorry, it's moopery. The correct answer is moopery.

  13. #113
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    Sep 2001
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    Left Field
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    For a second I thought it was puggery but then I remembered it was a Dachshund.

  14. #114
    Join Date
    Feb 2005
    Posts
    11,371
    Wickles makes my favorite relish and has some other great products.

    http://wicklespickles.com/product/wickles-relish/

  15. #115
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    Nov 2008
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    5,282
    Click image for larger version. 

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  16. #116
    Join Date
    Feb 2005
    Posts
    11,371
    I grew up a Hellman's man for 40 years, but I'm completely addicted to Yum Yum Sauce and Kewpie.

  17. #117
    Join Date
    Oct 2002
    Location
    my own little world
    Posts
    2,279
    Yes! I discovered yum yum sauce right after I got divorced/separated.

    It tastes like freedom.
    focus.

  18. #118
    Join Date
    Sep 2005
    Location
    PRB
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    20,882
    I've never heard of Yum Yum sauce, but after googling, it basically sounds like russian dressing, mayo/ketchup and a few spices.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin

  19. #119
    Join Date
    Oct 2005
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    10,523
    Good thread. Started by an asshole, but good nonetheless.

    (1) I believe we never settled on the correct answer above which is clearly buggery;

    (2) Adding a plug for homemade tartar sauce. Mayo, dill, diced dill pickle, lemon juice, pepper, diced shallot, bit of horseradish.

  20. #120
    Join Date
    Oct 2016
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    747
    Name:  A18B7DA1-AF48-435E-9C4C-454B1271FBED.jpeg
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Size:  179.3 KByou mentioned horseradish...

  21. #121
    Join Date
    Aug 2016
    Posts
    1,762
    store bought
    Heinz ketchup
    HP sauce
    green el yucateco
    sriracha (more as ingredient than condiment)
    sambal oelek "

    homemade
    -fermented serrano pepper hot sauce. ferment 1# serranos for a couple weeks. add a shot of tequila, 2 shots of white vinegar, 2 minced garlic cloves. boil. let cool. stir in juice of 1 lime. way better than store bought.
    -pickled peppers - pickle thai chilis w/spices
    -homemade chile oil - cook a cupple cups veg oil w/sichuan pepper corns, cinnamon & star anise for a 15-30 minutes on low. take off heat pour over ground red chile flakes. store
    -homemade horseradish preserve
    -preserved lemons

  22. #122
    Join Date
    Sep 2001
    Location
    Left Field
    Posts
    46,336
    Lots of store-bought: Heinz, Hellman's, Lea & Perrins, Colemans and Grey Poupon, Sambal Oelek, Sriracha, Beaver horseradish, Tabasco, Crystal, Tapatio, Cholula...I'm probably forgetting some.

    Only homemade is Pimento Moida (Portuguese red pepper sauce), a friend of mine grows the peppers and makes it, it's great.

  23. #123
    Join Date
    Oct 2002
    Location
    my own little world
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    2,279

    Sauces and Condiments Compendium

    Since hot sauces are fair game: Isabel street heat fatalii is fantastic. Otherwise, I think I said this the first time this thread came around, I slather honey mustard on just about anything. Mix with hot sauce. Occasionally switch gears to spicy yum yum sauce.

    Itís not subtle.
    focus.

  24. #124
    Join Date
    Oct 2005
    Posts
    10,523
    Besides the obvious hot sauce and variations thereof, what is the appropriate dipping sauce for an egg burrito? Think egg, cheese, peppers, ham, maybe potatoes.

    This is pretty urgent.


    Sent from my iPhone using TGR Forums

  25. #125
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,587
    ^^^ Guajillo lime ranch. Squeeze the juice of half a lime into a microwave safe bowl and stir in 2tbs of guajillo chili powder. Heat for 30 seconds then wisk in a half cup of store bought ranch.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

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