Fata Morgana
Deckel Edged
- Joined
- Feb 10, 2005
- Posts
- 32,606
Making spiced honey brushed chicken thighs with pierogis for dinner. And some sort of veggie, yet to be decided.
I fucking LOVE pierogis. I had them every day I was in Krakow.
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Making spiced honey brushed chicken thighs with pierogis for dinner. And some sort of veggie, yet to be decided.
I'd love to have a Jack In the Box here, their mystery meat (horse) tacos are the best!
I honor of the Easter weekend, lamb chops are going on the grill.
They are oddly tasty and bear no resemblance to the Mexican staple by that name. even the wilted lettuce in them tastes "right" for what it is. Kind of like vegetarian bacon if you think of it as a salty, crunchy snack and not as bacon.
I worked at a Burger King in my youth. For a short time our store was chosen to experiment with tacos. We took whatever burgers were in the steamer for more than the maximum 10 minutes (normally discarded) and ground the patties in a food processor. So many patties to a batch, and a seasoning packet was added. I think we just put that in taco shells like Taco Bell might use.
It didn't sell.
The genius of Le Jaque is that he deep-fries the whole thing making sure some added, tasty cholesterol adheres to the greazy tacos.
Did you ever have a "Dinner in a Box" from them back in the day? It was a rectangular box with an (overcooked) sirloin steak and I think wedge fries.
I'd love to have a Jack In Thr Box here, their mystery meat (horse) tacos are the best!
Mmmmm
I looked up aioli tonight and realized it is basically a garlic-delivery system and I have been on a raw garlic kick lately.
I had nothing in mind to eat it with but wanted to experiment. Because I had no intention of slathering it on everything for the next few days, and since the roommate remaining eats everything but the egg yolks I decided to start small and eyeball about 1/2 of the smallest recipe I saw.
I took 2 cloves, minced them, salted that, then used the salt and the back of my knife to make a paste. You are supposed to have everything at room temperature and I keep the eggs in the fridge. I sort of solved that by nuking a glass of water to warm the glass, then dropped the egg yolk in the warmed glass and let the yolk come up to temperature a little. I suspect that threw off my results.
The glass was a nice shape for whisking with a fork so that is what I did. I could not decide whether to add the garlic now or later, so I put that off. I think I should have put it in then. I drizzled in canola, because I didn't want to waste the remaining olive oil if this failed. It was a little thin. It emulsified OK though. I added in the garlic. Tried it on these veggie crisp things. It was tasty, consistency a little thin.
I refrigerated it and the consistency was better.
My understanding is that lemon juice is a modern add, so I left that out for my initial experiments. I figure get the technique down, then work on leaning it this way or that.
A few things to try next time. Try bringing the egg to room temp by submerging it whole in warm water, then cracking and separating. By submerging the yolk, you introduced moisture to the mixture, which is the kiss of death for an oil emulsion. Second, always use dijon. Mustard is an insurance policy for a successful emulsion. You can also add it to just about any vinaigrette to get it to thicken. Third, you need a solid whisk to whip air into the emulsion, otherwise it won't fully incorporate. A fork won't do the trick.
Aioli is even easier to whip up if you use a blender or food processor.
I'd say a week at most and yeah, I wouldn't bother with the kitchen aide mixer unless you're making a substantial batch.
The newer ones have a mechanism where you can raise and lower the bowl, but I can't afford one at the moment. I recently long-term borrowed my mom's from the 70s or 80s since she rarely uses it now-a-days.
I believe that mixer (the new one you talked about) has a slightly larger bowl than the one where the mixing head pivots. It's also heavier. We got a new pivoting head one about 6 years ago. The old one (1979 vintage) gave up the ghost and having it repaired would have cost more than new. So, we replaced the white with a cobalt blue.
I should put away a little every week until I can just buy one outright. I can't imagine them being heavier - it's already like picking up a toddler.
I saw a post recently where someone had found an original made by Hobart and restored it. It was beautiful to see.
Anything made by Hobart is sex personified by a kitchen machine. Fucking things are just works of industrial art.