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17

Definition 1: A smoothie (also known as a "smoothy") is a blended, chilled, sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate. Definition 2: [...] a thick beverage of fruit pureed in a blender with ice and milk, yogurt, or juice. Ketchup is not considered a beverage by ...


15

Summary for the Quick Reader Only the shape and size of the grains really makes a difference. Otherwise, salt is salt. What makes a difference between salts? There are only two real differentiators between different types of salt (assuming the product is essentially just salt, and not a seasoning blend): The mineral or other impurities resulting from ...


13

I make garlic paste quite often, using this technique I saw on Bobby Flay. Put the whole clove on the board. Lay knife flat, and smack it with your hand. Remove paper and root. Dice finely. Sprinkle with the quantity of salt your recipe calls for. With the knife relatively flat, grind the garlic into the salt with the knife. Typically, I'll make a pass in ...


12

Two things control the "sharpness" of onions: variety and age. While certain varieties of onions are sharper than others (i.e. Reds, walla-walls and vidalias are sweeter), any onion which has been in storage too long is going to be sulphurous and sharp-tasting. Since it's January now, that's going to be pretty much all onions. Since onion sharpness comes ...


11

Honey is very stable for a number of reasons. The main ones though are the low amount of water (most honey is under 18% water) and the high amount of sugar (which is a preservative). Both of these things keep things like mold and bacteria from being able to grow. Over a long period of time (and if left unsealed) the honey could absorb moisture and then ...


11

Yes, it can change the taste quite significantly. Here's an easy experiment that you can do: Make a sandwich, but spread mustard on only one of the pieces of bread. Take a bite of the sandwich, mustard-side up. Take a bite of the sandwich, mustard-side down. Mouth feel is affected as well, but not quite as dramatically.


10

Garlic Press I like to use a garlic press for this sort of thing. You drop a whole clove or two in the device, squeeze, and you get a perfectly smooth garlic paste. The one downside is that it can be quite a pain to clean. Microplane There is also the Microplane (I'm not sure if there is a generic name for this type of rasp-style grater). Although I see ...


10

High fructose corn syrup is a preservative. While sugaring your ketchup is good for flavor, HFCS is great for shelf stability, as is the vinegar. The reasons you typically see HFCS in American Ketchups is that it is (1) heavily subsidized and domestic and cheap, (2) farmed by the same companies making the tomatoes, and (3) a preservative. Also, it helps to ...


9

The traditional way is to use a mortar and pestle. It works with very small quantities. If you don't have a mortar and pestle, try approximating one with a cup rounded on the inside for the mortar and something sufficiently round for the pestle, for example the end of a rolling pin. It won't be as good as mortar and pestle, but will give you something ...


9

Take the appropriate onion for the job. There are sweeter varieties of onions, typically the larger kind (mostly as large as apples), which have widely varying names. This kind of onion has a mellow flavor, and it is what is usually added to raw foods and salads, such as on gyros or so.


9

I assume you're speaking of using fennel fronds, specifically. The fronds look a bit like dill, and are often used as a garnish, but certainly taste different than dill. I think the main reason is that most people usually only get fennel fronds when they also buy a fennel bulb, so it's usually inconvenient to only use the fronds for a garnish when you're ...


8

It's not mentioned as a substitute for dill because it tastes nothing like dill. You'll find that chefs don't generally choose substitute herbs based on how much they look like the original but on comparable flavor, so though fennel fronds look like dill, that's about the end of their comparability. I agree that it might be tasty in some applications where ...


8

I suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions. The ...


8

Everyone who likes ketchup surely likes the sweet and tangy taste it always has, so in some sense the question's a bit circular. But I imagine part of the reason people started making it that way is that the sweetness helps cover up the sourness, so it can contain more vinegar (which helps preserve it) without tasting awful.


7

Mustard is one of those simple condiments to make, and is fun to experiment with. At it's most basic mustard is two ingredients: Mustard Seed Liquid There are endless variations from there. Mustard seed comes in white, yellow, brown and black variations. I suggest buying whole and grinding them yourself using either a mortar & pestle or ...


6

i've read that if you soak the chopped onion in cold water for a bit (5-10 mins) and then drain it well, it will lose much of its intensity.


6

Jared, I hope you bought it. If made right, it is really really tasty. If not, I can tell you how it is made, but be warned, it costs lots of time (you cook it until most of the water has boiled away, while constantly stirring, as it is prone to get burned on the bottom). Most people spend half a day making a big portion on open fire (because nobody has a ...


5

I use a similar recipe, unfortunately I don't remember the original source, but I've changed over time anyway. Things I don't use that you have in your recipe: Sugar Jack Daniels Cider Vinegar Worcestershire sauce mustard Things I do use: Lots of fresh ground spices. Typically 4 or 5 cloves, teaspoon of cumin seeds, tablespoon of fennel seeds, black ...


5

Strong plastic bag and a rolling pin


4

I've only made a couple of bbq sauces, but they've always come out really well. I'd suggest you should add some spices to your recipe (or just add a bbq rub). paprika black pepper coarse salt garlic powder onion powder cayenne pepper Another good ingredient is liquid smoke as it gives it a nice smokey flavor.


4

Food quality isn't binary; it doesn't go from perfectly good to perfectly bad in an instant. Even if it did, the time it would take depends on the storage temperature. And for non-liquid foods, it's possible that only a part went bad (how well does it mix?). So, you don't get a precise date, but a rough interval at which time the decay starts to set in. As ...


4

You might give shrimp-based things a shot. If you have any kind of Asian grocery store around, you can probably find dried shrimp, shrimp paste, or even shrimp powder or bullion. You might find some of these things in Mexican grocery stores too, and shrimp broth-related stuff is sometimes sold in Western grocery stores too. You could also try other ...


3

I go through a lot of hot sauce, and tend to just re-use old Tabasco bottles. The main choice you need to make is what size of orifice reducer do you need. I think that the best for most thin sauces is a glass bottle with the right size reducer. You know you've got the right size when one shake of the bottle dispenses about 1/4 of the amount of sauce that ...


3

Salt and pepper them. Cook them in butter in a frying pan. Don't crowd them in the pan, or they will steam. Time depends on the size of the scallop, but they don't take long to cook. If you over cook them they will be quite rubbery. When they're cooked, take them off the heat and squeeze some lemon juice over them. I'll generally serve them over mashed ...


3

It looks like my intuition was sort of right. This Smart as a Fox page says: It is mainly used as a spread on bread, sometimes sprinkled with grated white Feta cheese and [it's] delicious with Eggplant and potatoes. This Russian cooking blog says I like adding lutenitsa to tomato-based soups and stews, especially borsch, or eating it as an ...


3

Cutting board and a flat, heavy pan. Just grab the edges of the pan firmly and apply your weight down, creating some arcing motions from side to side.


3

If I need one, I usually use guar gum as thickening agent in raw dishes. The result is similar to using corn starch, it is more or less without flavour, but does not need heat to activate. I would probably dissolve some in the orange juice and then mix with the other ingredients.


3

Absolutely! I have had great results with tomatoes directly against the cheese. I can't quite put my finger on why, but no matter where else I've tried putting the tomato slice it just isn't quite as excellent as right up against the cheese (the cheese being right up against the bread in this example (separated only by your favorite choice of lipid =) )) ...


2

I love 'liutenzia' as a dip for lapinja bread, but also like ajvar with grilled meats! It can be excellent. Zergut is a good brand for all these wonderful things from the Balkan. There are some things from Macedonia too that are great.


2

During the Reagan years, it (ketchup) was allowed to be a vegetable option for school lunches, e.g. if you had french fries and ketchup, that counted as two vegetables.



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