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Upon reflection, my sauce not being completely homogenous is because I forgot the cilantro initially and blended it in after everything else came together. I agree that it's a bit nicer to look at. If you look at what Bon Appetit's been posting and what's been going on restaurant menus lately, puree-based sauces that are heavy on herbs and peppers and are brightly colored are very trendy right now. I highly recommend this basic sauce recipe if you're looking to step up your sauce game: as we see here, it's pretty flexible and forgiving, while being visually impressive and also very delicious. It'll also keep really well and adapt to different dishes; for example I am absolutely gonna put this poo poo on some eggs tomorrow.
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Jul 9, 2019 07:19
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I just don't want to eat a pastel-colored foam, no matter how trendy that is. Gimme some chunks of stuff, gimme some primary colors, I'm all about seeing bits of what the sauce was made of like specks of habanero or whatever. Yeah you can use the super powerful modern blenders to perfectly dismantle food into homogeneity, but I'd much rather have what's on those tacos than a dollop of green where the only differences in color is from light and shadow. What I'm saying is add your cilantro after blending everything else in the future because it worked.
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Jul 9, 2019 08:27
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prayer group posted:Upon reflection, my sauce not being completely homogenous is because I forgot the cilantro initially and blended it in after everything else came together. I agree that it's a bit nicer to look at. So you roasted the stuff, added lime juice and oil (and cilantro) and puréed it all? That’s it?
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Jul 9, 2019 12:18
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Flash Gordon Ramsay posted:So you roasted the stuff, added lime juice and oil (and cilantro) and puréed it all? That’s it?
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Jul 9, 2019 16:35
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Flash Gordon Ramsay posted:So you roasted the stuff, added lime juice and oil (and cilantro) and puréed it all? That’s it? Yep. Simple as gently caress.
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Jul 9, 2019 17:01
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did you drizzle the oil in as you blended it or just huck it in with everything else? that's super user friendly if you just dumped the oil in and it still came together
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Jul 9, 2019 22:19
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OMGVBFLOL posted:did you drizzle the oil in as you blended it or just huck it in with everything else? that's super user friendly if you just dumped the oil in and it still came together I've been making a similar one for years and have never drizzled, only dumped. Never had a problem with it coming together or separating after the fact. It's much more forgiving than mayo or salad dressing or whatever else
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Jul 9, 2019 22:39
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I have whatever the cheapest nutrininja is and use it all the time to make aji verde by blending everything together. It comes out largely smooth but with a discernable texture unlike the restaurant stuff because like hellsau I love a little texture.
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Jul 9, 2019 22:49
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Mine will probably be smooth because I have a Vitamix and am obsessed with blending everything until it’s crazy smooth.
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Jul 10, 2019 00:51
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OMGVBFLOL posted:did you drizzle the oil in as you blended it or just huck it in with everything else? that's super user friendly if you just dumped the oil in and it still came together Okay, to be precise, I blended the peppers, garlic and onion smoothish, then I added the oil -- drizzling at first, then dumping the rest upon seeing how easily it was coming together. I blended the cilantro in after that when I realized I had forgotten it, then the salt and lime juice. This morning I put the leftover rice in a pan with some cheese and cracked a couple eggs on top, then gave it a few hearty dollops of The Sauce. Can confirm that it's great with eggs. I love that everyone is making this. Collective goon projects are the best.
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Jul 10, 2019 05:13
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y'all are noobs, for the creamy green salsas put in ~15 fried peppers, couple of grilled garlic cloves, lime juice, cilantro, salt, and also half an avocado to replace some or all of the oil... also use the oil where you fried the jalapeños in. You can just dump everything in the blender and it will become creamy, no need for drizzling... I'd replace with serranos also.
ogarza fucked around with this message at 15:03 on Jul 10, 2019 |
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Jul 10, 2019 15:00
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Someone make the "mexican inspired" ranch. I wanna make fun of you.
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Jul 10, 2019 15:52
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Green Goddess supremacy
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Jul 10, 2019 16:11
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Croatoan posted:Someone make the "mexican inspired" ranch. I wanna make fun of you. I've made it and it's delicious. Of course I grew up eating it at every mexican joint around here.
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Jul 10, 2019 16:26
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Croatoan posted:Someone make the "mexican inspired" ranch. I wanna make fun of you. See my last post, I did the ranchy one and it was good  BrianBoitano posted:Bad news is that I can't c/d any of those recipes. Good news is I combined them into one and it worked great!
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Jul 10, 2019 17:47
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That's not as bad as I thought it'd be. For some reason I assumed it was mayo based like regular ranch just with jalapenos. I will not make fun of you guys now. Edit: wait, so you did the mayo one too? I just noticed the bowl is the same. That's gross, you're gross. Croatoan fucked around with this message at 19:12 on Jul 10, 2019 |
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Jul 10, 2019 18:54
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Galaxy brain discovery: mapo tofu base makes excellent coating for fried wings. Toban djan, sichuan peppercorns, soy sauce, black vinegar, minced garlic and ginger, little drizzle of sesame oil. I tossed in a wok with fresh-out-the-fryer wings and it adheres so well that the wok was dry when I was done.
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Jul 10, 2019 19:50
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al-azad posted:Galaxy brain discovery: mapo tofu base makes excellent coating for fried wings. Toban djan, sichuan peppercorns, soy sauce, black vinegar, minced garlic and ginger, little drizzle of sesame oil. I tossed in a wok with fresh-out-the-fryer wings and it adheres so well that the wok was dry when I was done.
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Jul 10, 2019 21:25
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prayer group posted:Okay! I made the sauce with half poblano and half jalapeño and it came out pretty great. I cooked everything on the charcoal grill I just bought last week. I am doing this now with all jalapeños and I can’t wait to eat it.
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Jul 10, 2019 22:09
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Do you scrape off the charred parts?
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Jul 10, 2019 22:36
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^^^ We cut the charred skin off, but you don’t have to get it all. Leaving a little bit on adds flavor.I. M. Gei posted:I am doing this now with all jalapeños and I can’t wait to eat it. Trip Report: It’s loving good! I grilled the veggies and garlic first and it made it taste amazing. Can’t wait to try it after it sits in the fridge for awhile. I used 5 Tbsp of lime juice. Next time I might try 1 Tbsp less of the lime juice and possibly 1 or 2 Tbsp of sour cream.
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Jul 10, 2019 23:34
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What if tomatillos?
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Jul 11, 2019 01:07
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prayer group posted:Okay! I made the sauce with half poblano and half jalapeño and it came out pretty great. I cooked everything on the charcoal grill I just bought last week. I see like, 4 lit coals. I can't imagine how long it took to char those peppers and get that cast iron pan hot.
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Jul 11, 2019 03:27
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VERTiG0 posted:I see like, 4 lit coals. I can't imagine how long it took to char those peppers and get that cast iron pan hot. This was my second time ever actually cooking on a charcoal grill; I grew up in a propane household. I'm still learning, be patient with me.
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Jul 11, 2019 05:03
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prayer group posted:This was my second time ever actually cooking on a charcoal grill; I grew up in a propane household. I'm still learning, be patient with me. nah that's not inappropriate for something quick like peppers and garlic. having a whole pile lit and taking an hour plus to burn down would be overkill e: i mean, lighting charcoal to roast veggies is overkill already, so what do i know, go hog-wild
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Jul 11, 2019 06:21
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I also grilled steak on said charcoal. I'll be sure to submit the appropriate paperwork for y'all to review next time, jesus christ.
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Jul 11, 2019 17:39
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Didn't there used to be a Chicago dining thread?
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Jul 11, 2019 18:34
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prayer group posted:I also grilled steak on said charcoal. I'll be sure to submit the appropriate paperwork for y'all to review next time, jesus christ. I bet you used lighter fluid instead of a chimney, you monster!
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Jul 11, 2019 21:18
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al-azad posted:I bet you used lighter fluid instead of a chimney, you monster! Please don't accuse other posters of atrocities.
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Jul 11, 2019 22:26
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Pro-pane and propane accessories
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Jul 11, 2019 23:23
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Alright alright, sorry for jumping on the charcoal amateur. I didn't know.
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Jul 11, 2019 23:40
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GWS General Chat: I'll submit the paperwork for y'all to review next time, jesus christ
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Jul 12, 2019 03:42
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al-azad posted:I bet you used lighter fluid instead of a chimney, you monster! Check out Mr. Digital over here with his chimney. I artisanally craft a pyramid of twigs over drier lint to start my fire, chimneys are too easy.
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Jul 12, 2019 12:51
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Scientastic posted:Check out Mr. Digital over here with his chimney. I artisanally craft a pyramid of twigs over drier lint to start my fire, chimneys are too easy.
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Jul 12, 2019 19:33
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Whalley posted:Check out this fuckin' hipster artisinally crafting a pyramid instead of just hucking an unsorted handful of garden garbage onto a heap of coal and swearing while drinking beer So instead of trying to light a charcoal fire, you just pile a bunch of leaves on coals and drink a beer with no fire involved?
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Jul 12, 2019 20:09
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I only use curated dried kindling, made from curated green stems that are collected from organic forest floors, stored in a dehydrator for 12 weeks, then lightly smoked to acclimatize the stems to their ultimate destination. $145/lb.
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Jul 12, 2019 20:29
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I. M. Gei posted:Trip Report: It’s loving good! I grilled the veggies and garlic first and it made it taste amazing. Can’t wait to try it after it sits in the fridge for awhile. The time in the fridge definitely helped, but next time I am gonna try cutting down on the lime juice and adding a little sour cream for that ranch dressing effect. It is super good the way it is, though. Highly recommend!
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Jul 12, 2019 21:16
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Democratic Pirate posted:I only use curated dried kindling, made from curated green stems that are collected from organic forest floors, stored in a dehydrator for 12 weeks, then lightly smoked to acclimatize the stems to their ultimate destination. I buy a cord of this stuff for $35K, then turn it into charcoal myself over 72 hours in my locally sourced, handmade adobe furnace. https://www.youtube.com/watch?v=TBb9O-aW4zI All of my fires are lit with a series of artisanal antique magnifying glasses. Only the sun’s rays on a clear day are clean enough for my fire. Doom Rooster fucked around with this message at 22:32 on Jul 13, 2019 |
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Jul 13, 2019 22:29
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I got a Vitamix 5200 Professional Series blender at $170 off for Prime Day. What should I make in it first?
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Jul 16, 2019 18:34
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I. M. Gei posted:I got a Vitamix 5200 Professional Series blender at $170 off for Prime Day. What should I make in it first? Scab soup.
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Jul 16, 2019 18:58
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