#condiments
Spicy pickled mustard greens are a must for many Chinese and Taiwanese dishes. Give this a chance if you’re a pickle hater: it’s a unique form of fermentation — not true pickling — and the greens are essentially pressed down and slowly sinks while it ferments versus soaked in a liquid.
For 6-8 servings:
- 8 oz. piece pickled mustard greens (suan cai)
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 bird’s eye chili pepper, sliced
- 1 tbsp. granulated sugar
Soak pickled mustard in a bowl of cold water for 10 minutes. Drain water and squeeze excess water with a clean kitchen towel. Chop pickled greens.
In a sauté pan, heat vegetable oil over medium heat. Add minced garlic and sliced chili pepper. Sauté until fragrant. Add pickled greens and granulated sugar. Sauté for 1 minute.
Serve with rice and other side dishes – it’s especially delicious on top of Taiwanese Beef Noodle Soup.
Store excess greens in a clean, glass jar for up to 14 days.
Brown sauce sachet. Brown sauce was first developed and marketed in the 19th century in the UK, where it remains popular, especially with a full English breakfast.
Post link
And don’t forget the caramelized onions this weekend! These are so good on steaks, burgers, hotdogs and grilled sandwiches! https://www.homemadefoodjunkie.com/grilled-bacon-wrapped-bratwurst/ #grillside #grillingseason #condiments #onions #caramelizedonion #instapic #instagood #instafood #instayummy #instafoodie #foodporn #feedfeed #goodlife
Post link
Chicago guys are always like did you really just put ketchup on that hot dog instead of minced garlic, sesame seeds, relish, Polish sausage bits, coleslaw, frosting, pasta sauce, potato wedges, a quarter cup of chocolate chips, grilled sport peppers, celery salt, almond extract, mayo, lettuce, cheese, EXTRA ONION, a shot of malort, whole tomato, mustard, pickle spears, and a little hat from Portillo’s?
East coast effect
Where do you think Chicago is
I’ll be honest this second shot’s got me real fucked
LIQUID GOLD DRESSING
Servings: Makes 1 ¼ cups
STUFF
¼ cup apple cider vinegar
¼ cup water
1 tablespoon nutritional yeast
2 teaspoons tamari soy sauce
1 ½ teaspoons ground flaxseed
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove of garlic, peeled
ground black pepper, to taste
¾ cup oil of choice (sunflower, grapeseed or avocado are great at staying liquid in the fridge)
STEPS
In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined.
Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine.
Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.NOTE
This is my go-to recipe when I’m almost done with a jar of mustard. I combine all the ingredients minus the oil in the jar, shake it well, and then shake in the oil.
Post link
Curry Ketchup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 tablespoon curry powder
- 1 teaspoon mustard powder
- ½ teaspoon smokey paprika
- big pinch ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon crushed red pepper flakes
- 1 tin chopped tomatoes with juice
- ½ cup brown sugar
- ¼ cup apple cider vinegar
Method:
- Place oil in a medium saucepan, over medium heat.
- Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.
- Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices to the pan.
- Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.
- Add brown sugar, vinegar, and crushed tomatoes.
- Stir to combine.
- Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally.
- Remove pan from heat, and use a blender to blend to the chunky ketchup smooth.
- After using the blender, strain ketchup through a fine mesh strainer into a clean bowl. This will remove any unwanted seeds.
- Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge!
Post link
