Scepticalscribe
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- Aug 12, 2020
- Posts
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Helpless whimper; that looks absolutey divine, and I would be quite capable of greedily devouring the lot. Yum.
Today, dinner shall comprise of poached turkey thighs (organic, free range, etc) with roasted root vegetables (for the most part) - beets, sweet potato, carrots, parsnip, onions, a few heads of garlic, but maybe also with a few tomatoes, as well.
Lunch was fancy tuna salad (well sorta fancy, with added scallions and some carrot grated through the larger holes on the grater, with usual blitz of India relish, mayo, celery and a touch of mustard but then blasted into spicy territory with a little sriracha) served up in toasted pita halves. Could do that again and probably will repeat it now and then in defiance of the idea that all snowy days are meant to house only things like stews and soups for lunch.
I have discovered sriracha only this year (and - by now, thanks to a well stocked Asian store - I have both the standard red bottle of sriracha and sriracha mayo - has anyone any experience with the green bottle of sriracha, and what is that like?) and must admit that it is quite unexpectedly wonderful.
I've not had the green kind of sriracha. Is it milder or just different? I was even late to discovery of green jalapeño sauce and I like that a lot for a switchup sometimes to the red tabasco that I put in some soups. The green is milder and I use it more on taco fillings or over lunch dishes I've made of some kind of pilaf and "whatever" veggies struck me as the right thing to serve over or in.
I've just googled their website and it seems to suggest that the green (flying Goose) sriracha (these are all stocked by an excellent Asian store in the city centre) is a bit hotter - green chillies! - than is the standard red bottle (which is amazing).
Lunch was fancy tuna salad (well sorta fancy, with added scallions and some carrot grated through the larger holes on the grater, with usual blitz of India relish, mayo, celery and a touch of mustard but then blasted into spicy territory with a little sriracha) served up in toasted pita halves. Could do that again and probably will repeat it now and then in defiance of the idea that all snowy days are meant to house only things like stews and soups for lunch.
I've always enjoyed green chile, so I really like the new sriracha.I have discovered sriracha only this year (and - by now, thanks to a well stocked Asian store - I have both the standard red bottle of sriracha and sriracha mayo - has anyone any experience with the green bottle of sriracha, and what is that like?) and must admit that it is quite unexpectedly wonderful.
Green chili sauce is the shiznit.
I've always enjoyed green chile, so I really like the new sriracha.
Today, dinner shall comprise of poached turkey thighs (organic, free range, etc)
Turkey thighs are just glorious, the meat is dense, rich, it tastes like duck.
I think, at least in the US, people consider the thigh, especially a chicken thigh, kind of the "cheap" part. We also get boneless, skinless chicken thighs and prepare them like wings
OK, so back to turkey thighs, super inexpensive, incredibly delicious, here's a so simple you won't believe the result recipe:
Take turkey thighs, rub with some olive oil, salt, pepper, place into a slow cooker (aka, "crock pot"), on low, cook for several hours. That's right, no additional liquid, just the low, slow heat, almost like a convection cook.
Then slice the meat in long, parallel-to-the-bone cuts, just amazing.
Agreed.
Actually, I have never liked, or cared for, the meat from the breast, of either a chicken or a turkey, - too dry (even when roasted) and lacking in flavour - but I love that favoursome, juicy, rich, dark meat from the thigh of both birds, and - by choice - that is what I will always buy.
I feel like I'm pretty good at getting good flavor and moistness from a well-roasted chicken, but it requires a good cooking method and brining. I tend to think that most people are overcooking chicken.
I like marinading chicken in buttermilk, based on Samin Nosrat's recipe. For turkey, it must be brined for a day, usually using vegetable stocks and lots of salt and spices.
I also like to lean into the Sonoran styles of carne seca, or dried beef, which can also be done with chicken. This requires a lot of spice, and once it's made, complimentary flavors, so it's not all dried food, but rather a complex layer of flavors.
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