American recipes --- need help !!

[Douglas.Curtis]

I literally have this exact set... I use a 'pinch' of green tea extract caffeine once or twice a day.

 

[Cuddles]

filedata/fetch?id=17996237&d=1637530069
I literally have this exact set... I use a 'pinch' of green tea extract caffeine once or twice a day.

looks like a clever person had a very good marketing idea over here it´s tablespoons, teaspoons, cl, fingertips etc

 

[tobedetermined]

However . . . as the cook in the family . . . if I needed a measuring device to tell me how much a pinch is, I would walk away from the kitchen.

 

[Switcher56]

looks like a clever person had a very good marketing idea over here it´s tablespoons, teaspoons, cl, fingertips etc

Chefs/cooks don't use those. When they say XXX to taste, well yes that could be ambiguous. But, folks that do cook, know what that means. I am the cook here and occasionally I ask my wife, there is something missing here. BTW! She does the baking because I can't bake worth shit!

 

[Cuddles]

However . . . as the cook in the family . . . if I needed a measuring device to tell me how much a pinch is, I would walk away from the kitchen.

lol
and in when it comes to adding spices, it´s down to personal taste anyway.
But in other matters the exact measurement can be vital. Especially when you´re cooking something you´ve no prior experience with.

 

[HempKat]

filedata/fetch?id=17996237&d=1637530069
I literally have this exact set... I use a 'pinch' of green tea extract caffeine once or twice a day.

Well I'll be damned I never thought anyone would ever be bothered enough to measure out amounts that small let alone produce measuring spoons to facilitate such a thing. Then again maybe that was just made as more of a gag gift for someone who likes to cook although the sizes do appear to be accurate.

 

[Switcher56]

lol
and in when it comes to adding spices, it´s down to personal taste anyway.
But in other matters the exact measurement can be vital. Especially when you´re cooking something you´ve no prior experience with.

That would be correct, especially in baking. I tell a good friend of mine in the UK, there are people who cook and there are people who know how to cook. Sometimes just looking at a recipe will tell you if it is balanced or not.

As an example... I always enjoyed Southern BBQ, especially the Memphis style BBQ. I searched for years from '83 to '99 for the "taste" When I found it, I was elated. I use Jack Daniel sauce on my ribs, from someone else. It far exceeds the sauce you can buy at the stores which taste like s... The recipe was too sweet. So I decided to add 2tbs of Memphis Rub to the recipe. That nailed it. The recipe calls for 2 to 4oz of Jack Daniels. I use a cup (8oz). Most will say that is a lot of alcohol. Alcohol is evaporated during the cooking process, what remains is the bourbon flavour. The store bought stuff doesn't even contain bourbon, but it does contain all kinds of "artificial flavouring and words I can't even pronounce.

Would you be surprised if I stated that most "French sauces" contain wine. It is a little "je ne sais quoi" in the background. But serve me a "coquille St-Jacques" without it, and I will ask where is the "St-Jacques"or that "real" "local" French Onion soup contains a splash of cognac. There was a local "French Bistro" in Halifax, we use to attend. I asked them if they had cognac in their soup. Bien oui monsieur! It didn't

The best Bouef Bourguignon you will ever eat/taste: https://cafedelites.com/beef-bourguignon/ It's Julia Child's recipe. I made it recently. Why I never done it before was probably because of the amount of wine required. I was dead wrong. Just like a good (stew, chili, (spaghetti sauce, made in large batches and placed in the freezer)) it is better the next day. TBS, it is definitely not a slouch on the day it is made Enjoy!

 

[Switcher56]

For those interested, here is my ribs recipe:

Memphis Rub
(for chicken, ribs or brisket, (even steaks) as I do not use BBQ sauce when cooking steaks on the "barbie". BBQ sauce is reserved for hamburgers and hot dogs only, in my book. It's the cooking/rub that makes good BBQ. Not my opinion, ask a Southerner. I forgot to add, I only use "lump charcoal" for queuing. The delta between the two:

• lump charcoal is exactly that, charcoal from harwoods.
• briquettes is the dust that remains behind and manufactured with other ingredients
• the only time I use briquettes in when I rotisserie chicken or roasts. Why?:
  • Lump charcoal gives off "great heat", burns hotter, but doesn't last as long
  • Briquettes do not burn as hot, but last longer and the heat more controllable.
• and never ever use a "gas" BBQ, it is sacrilege.
  • A co-worker only used gas. I asked him why... Because charcoal is too slow. So I told him he was "gas grilling". He said no. I flash her up on high for 20 minutes, then turn to low and cook. I said start your Q, 10 minutes earlier.
  • ... and never, ever par boil anything (especially chicken). Use the indirect method instead (heat on one side, cold on the other). The chicken will be nice and moist on the inside with a beautiful BBQ flavour and "not burned chicken skin" but a nice crispy skin. Par boiling is also a sacrilege!

single recipe

• 1 Tbs black pepper
• 1 Tbs white pepper
• 1 Tbs sugar
• 2 tsp cayenne pepper
• 2 Tbs chili powder
• 1 Tbs cumin
• 1 Tbs garlic powder
• 1 Tbs onion powder (this was added for "balance")
• 1 Tbs brown sugar
• 1 Tbs ground oregano
• 4 Tbs paprika
• 1 tsp dry mustard
• 1 Tbs celery salt
• 1 Tbs salt

Thoroughly combine all ingredients. Rub mixture into meat (why it is called a rub), wrap tightly in plastic wrap. Refrigerate for 8 hrs or over night. Store left over in a mason jar.

A years supply

• 4 Tbs black pepper
• 4 Tbs white pepper
• 4 Tbs sugar
• 2 Tbs cayenne pepper
• 8 Tbs chili powder
• 4 Tbs cumin
• 4 Tbs garlic powder
• 4 Tbs onion powder
• 4 Tbs brown sugar
• 4 Tbs ground oregano
• 16 Tbs paprika
• 4 tsp dry mustard
• 4 Tbs celery salt
• 4 Tbs salt

Because we use so much of this and keeps indefinitely in a mason jar, I always make the large recipe.

and...

Jack Daniels BBQ sauce

single recipe

• 1/2 large onion - chopped
• 4 large cloves of garlic - chopped
• 2C ketchup (no name is fine)
• 1/3C vinegar
• 1/4C Worcestershire sauce (Lee Perrin)
• 1/2C brown sugar - packed
• 3/4C molasses
• 1/2 tsp pepper
• 1/2 Tbs salt
• 1/4C tomato paste
• 2 tsp liquid smoke
• 2 Tbs Memphis rub
• 1/2 tsp tobasco sauce
• 4 oz Jack Daniels

The easy recipe

• 1 large onion - chopped
• 8 large cloves of garlic - chopped
• 1L ketchup (no name is fine)
• 2/3C vinegar
• 1/2C Worcestershire sauce (Lee Perrin)
• 1C brown sugar - packed
• 11/2C molasses
• 1 tsp pepper
• 1 Tbs salt
• 1/2C tomato paste (or use a small can (5oz)
• 4 tsp liquid smoke
• 4 Tbs Memphis rub
• 1 tsp tobasco sauce
• 1 mickey (6.7 oz) Jack Daniels - don't worry!!!! The alcohol evaporates during simmering. You are left with the bourbon taste.

Combine onion, garlic and bourbon in a 4 qt saucepan. Simmer until onion and garlic are translucent, about 10 min. This will also evaporate the alcohol of of the JD.

Add all remaining ingredients, bring to a boil. Turn down mixture to simmer, and simmer for 30 min or so, stirring occasionally. Run through a strainer for a smooth sauce, or it can be used as is. I prefer a smooth sauce. Small recipe makes 4 cups, large recipe makes 2L. I store in a mason jar in the fridge.

JD sauce is a great sauce for anything. I has depth and a (je ne sais quoi) that you will not find in other BBQ sauces (including the JD sauce they sell in stores, and the TGIF JD sauce).

Note: I don't like the taste of Tobasco, and never bothered to experiment with it. So as is...

• As I cook these year round, liquid smoke is a must, especially when simply doing them in the oven
  • Although you will not get the "smoke ring" in the middle of January, they taste just fine. The main (flavour profile) comes from the rub (on the ribs)
• Place on a cookie sheet, after the rib has been divided at the 7th rib (baby backs). They come in 2 racks is cryovac.
  • cook at 225 deg F, sorry don't know the metric equivalent for Europe, for 6 hrs
  • after 5 hours, baste your ribs with sauce (twice) 1/2hr apart.

Enjoy

 

[Cuddles]

That would be correct, especially in baking. I tell a good friend of mine in the UK, there are people who cook and there are people who know how to cook. Sometimes just looking at a recipe will tell you if it is balanced or not.

As an example... I always enjoyed Southern BBQ, especially the Memphis style BBQ. I searched for years from '83 to '99 for the "taste" When I found it, I was elated. I use Jack Daniel sauce on my ribs, from someone else. It far exceeds the sauce you can buy at the stores which taste like s... The recipe was too sweet. So I decided to add 2tbs of Memphis Rub to the recipe. That nailed it. The recipe calls for 2 to 4oz of Jack Daniels. I use a cup (8oz). Most will say that is a lot of alcohol. Alcohol is evaporated during the cooking process, what remains is the bourbon flavour. The store bought stuff doesn't even contain bourbon, but it does contain all kinds of "artificial flavouring and words I can't even pronounce.

Would you be surprised if I stated that most "French sauces" contain wine. It is a little "je ne sais quoi" in the background. But serve me a "coquille St-Jacques" without it, and I will ask where is the "St-Jacques"or that "real" "local" French Onion soup contains a splash of cognac. There was a local "French Bistro" in Halifax, we use to attend. I asked them if they had cognac in their soup. Bien oui monsieur! It didn't

The best Bouef Bourguignon you will ever eat/taste: https://cafedelites.com/beef-bourguignon/ It's Julia Child's recipe. I made it recently. Why I never done it before was probably because of the amount of wine required. I was dead wrong. Just like a good (stew, chili, (spaghetti sauce, made in large batches and placed in the freezer)) it is better the next day. TBS, it is definitely not a slouch on the day it is made Enjoy!

No, I´m not surprised Even onion soup contains either wine or cognac. The french cuisine calls for alcohol in many dishes. Italian too I think. My fave italian served lamb in a creamy marsala sauce - delicious!
even a good gravy has wine in it . And so does a good red cabbage.

Bouef Bourguignon: It´s funny you mentio this dish because the other day I thought I should try cooking it sometime!

Thanks for the marinade mix and BBQ sauce I can´t BBQ where I live (man this place just sucks!) But maybe I can use it anyway.

 

[Switcher56]

Thanks for the marinade mix and BBQ sauce I can´t BBQ where I live (man this place just sucks!) But maybe I can use it anyway.

Thanks You have an oven don't you. Like I said it is not the same thing , because there is only one way to get a smoke ring, but they are pretty darn close because of the liquid smoke in the sauce.

 

[Cuddles]

Thanks You have an oven don't you. Like I said it is not the same thing , because there is only one way to get a smoke ring, but they are pretty darn close because of the liquid smoke in the sauce.

trouble is, I´ve never seen this liquid smoke over here. I´m not even sure my supermarket has smoked salt Maybe I can go without too

 

[Switcher56]

trouble is, I´ve never seen this liquid smoke over here. I´m not even sure my supermarket has smoked salt Maybe I can go without too

Well dear you are in luck. The Memphis rub will do the job as well (paprika), which adds a certain amount of smokyness, as well as cumin and chili powder to a certain degree.. Remember there are folks who cook and folks who know how to cook. Your in the UK, I doubt you can simply take a drive down Tennessee for some good Q. Therefore you will have to settle for something good, that is close enough. Don't fret I won't leave you hanging. You may not find it at your local grocer, but you may find it at a specialty shop, and... drum roll, you can order it online. Check your PM, I sent you a link for Amazon.

 

[armedoldhippy]

trouble is, I´ve never seen this liquid smoke over here. I´m not even sure my supermarket has smoked salt Maybe I can go without too

only use for liquid smoke that i'm aware of is a mixture for soaking thin strips of meat before making jerky. worchestershire sauce isn't too different. add soy sauce, brown sugar etc, maybe a Coca-Cola?

 

[armedoldhippy]

However . . . as the cook in the family . . . if I needed a measuring device to tell me how much a pinch is, I would walk away from the kitchen.

LOL! pinches, dab, sprinkles, or even a "mite". i don't know how little old ladies anywhere else do it, but many here will gladly give you their most treasured recipes...the measurements in them "might" not be correct, and "something" might be left out. after they get to know/like you, you might be let in on the joke...years later.

 

[Cuddles]

LOL! pinches, dab, sprinkles, or even a "mite". i don't know how little old ladies anywhere else do it, but many here will gladly give you their most treasured recipes...the measurements in them "might" not be correct, and "something" might be left out. after they get to know/like you, you might be let in on the joke...years later.

Are you speaking from personal experience

 

[Cuddles]

Well dear you are in luck. The Memphis rub will do the job as well (paprika), which adds a certain amount of smokyness, as well as cumin and chili powder to a certain degree.. Remember there are folks who cook and folks who know how to cook. Your in the UK, I doubt you can simply take a drive down Tennessee for some good Q. Therefore you will have to settle for something good, that is close enough. Don't fret I won't leave you hanging. You may not find it at your local grocer, but you may find it at a specialty shop, and... drum roll, you can order it online. Check your PM, I sent you a link for Amazon.

thanks Have you ever tried your rub on lamb as well? I´m able to get my hands on say lamb ribs but I ´ve never seen beef ribsround here ... unfortunately

 

[Cuddles]

btw, If anyone here knows some really nice and simple salad dressing recipes I´m all ears I eat a lot of salads and I do get bored with the same old, same old

 

[Switcher56]

thanks Have you ever tried your rub on lamb as well? I´m able to get my hands on say lamb ribs but I ´ve never seen beef ribsround here ... unfortunately

For lamb, I would use equal amounts of rosemary, thyme, parsley, salt and, 1/2 pepper.

I would use a Dijon binder, not grey poupon! (too harsh) and you should be golden.

Wrt using Memphis Rub on lamb ribs? I'm a purist, no! Not even on the barbie, I cook chops only on the barbie wish are seasoned thusly:

• 1tbs ground rosemary;
• 1tbs ground thyme;
• 1tbs ground (fine) sea salt;
• 1/2 to 1tbs garlic powder; and
• 1tbs freshly ground pepper.

For BBQ sauce, I use Kraft Italian "calorie wise" dressing, sparingly after they get flipped. It gives them a certain Greek Je ne sais quoi and, the smell remins me of Athens. I have been cueing that way since '95.

 

[armedoldhippy]

Are you speaking from personal experience

mom tried lying to me, but i'd been watching over her shoulders for years, lol. i don't know WTF my grandmothers did, never been able to duplicate anything they cooked. but i recall seeing what looked like a pig knuckle in the best tasting green beans i ever ate...and beef lard in a big metal can in the fridge. hmmmm...

 

[tobedetermined]

lard

It's not a secret, all of our grandmother's and their grandmothers use lard. It is required for the best pie crust imho. And pork schnitzel tastes world's better when you fry in lard. The health lobby has done their best to move it to the back shelf.