The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Chris_ on December 16, 2011, 08:48:59 PM
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Ketchup. What the hell is it?
While fresh tomatoes stewing for hours may give you the ketchupy goodness you prefer, using tomato paste both speeds up the process and gives you an option when tomatoes aren't in season. Of course, if you've still got loads of tomatoes that you canned last season, then you're all set!
2 (6 ounce) cans tomato paste
1/2 cup white vinegar
4 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon molasses
1 teaspoon agave nectar
2 1/2 cups water
Instructables (http://www.instructables.com/id/Ketchup-Catsup-Recipe/)
Your ticket to Flavor Town.
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Too damn easy to just buy Hunt's.
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Too damn easy to just buy Hunt's.
:lmao: Poor Chris.....
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:rofl: I always wondered what was in ketchup. Now I know.
I buy Hunt's. Even if I wanted my money going to John Kerry's wife, I still prefer it over Heinz.
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:rofl: I always wondered what was in ketchup. Now I know.
I buy Hunt's. Even if I wanted my money going to John Kerry's wife, I still prefer it over Heinz.
I am a major freak in just about everything and I love me some ketchup as dip for Lays ridged potato chips :drool:
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I am a major freak in just about everything and I love me some ketchup as dip for Lays ridged potato chips :drool:
Do you like the ridges or the ketchup?
:-)
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Do you like the ridges or the ketchup?
:-)
Is that a trick question?
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Is that a trick question?
Coming from Wineslob, they're all trick questions. The only thing that needs to be decided is whose trick and whose treat? :-)
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Is that a trick question?
Never. :whistling:
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Ketchup. What the hell is it?
Instructables (http://www.instructables.com/id/Ketchup-Catsup-Recipe/)
Your ticket to Flavor Town.
Yanno, a pastor friend of mine gave me some homemade ketchup, and it was the very best, ever. Thanx, Chris. I am gonna make a couple-o-gallons, this weekend.
I am not trying to necro old threads, I read this and it sounded very good. I make my own mayo, and salad dressings, why not ketchup. Bet it is loads better than store bought.
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Yanno, a pastor friend of mine gave me some homemade ketchup, and it was the very best, ever. Thanx, Chris. I am gonna make a couple-o-gallons, this weekend.
I am not trying to necro old threads, I read this and it sounded very good. I make my own mayo, and salad dressings, why not ketchup. Bet it is loads better than store bought.
How do you make your mayo, and do you make a good ranch dressing? Two things we run out of all the time.
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Mayo is egg whites, oil, and lemon juice. Easy stuff.
I just buy a big jar of Duke's and leave it in the refrigerator. :-)
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Mayo is egg whites, oil, and lemon juice. Easy stuff.
I just buy a big jar of Duke's and leave it in the refrigerator. :-)
Make sure to use fresh-squeezed lemon juice. None of that crap out of a plastic yellow container. :killemall:
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Make sure to use fresh-squeezed lemon juice. None of that crap out of a plastic yellow container.
For someone who doesn't cook, you sure are a picky eater.
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For someone who doesn't cook, you sure are a picky eater.
Who said I don't cook? Or haven't cooked?
You damned right I'm a picky eater. I can afford to be. :-)
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How do you make your mayo, and do you make a good ranch dressing? Two things we run out of all the time.
Mayo is simply an emulsion.
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, or grape seed oil divided. You could even use EVOO for more flavor.
Whisk the first 4 ingredients and pour into a blender. Pour oil VERY SLOWLY while blending, until the desired consistency is reached.
Ranch.
½ cup mayonnaise
¾ cup sour cream
¾ cup buttermilk
1 Tbsp white wine vinegar
1 Tbsp lemon juice
1½ Tbsp Worcestershire sauce
2 tsp chopped parsley
2 tsp chopped chives
1 clove garlic, crushed
½ chopped scallion
1 tsp mustard
1. Add all ingredients with about half of the buttermilk to a blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk a couple tablespoons at a time if you desire a thinner dressing.
If people would make their own dressings, they'd never buy Seven Seas, again. All you need for a vinaigrette, is an acid(lemon juice, vinegar, etc.)and a fat(canola, grape seed, or EVOO) I like to take a garlic clove, crush it in a metal bowl with a fork and some salt(about 1/2 tsp) whisk in lemon juice and whisk in the oil. Add parsley and salad greens, toss.
Awesome.
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Mayo is simply an emulsion.
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, or grape seed oil divided. You could even use EVOO for more flavor.
Whisk the first 4 ingredients and pour into a blender. Pour oil VERY SLOWLY while blending, until the desired consistency is reached.
Ranch.
½ cup mayonnaise
¾ cup sour cream
¾ cup buttermilk
1 Tbsp white wine vinegar
1 Tbsp lemon juice
1½ Tbsp Worcestershire sauce
2 tsp chopped parsley
2 tsp chopped chives
1 clove garlic, crushed
½ chopped scallion
1 tsp mustard
1. Add all ingredients with about half of the buttermilk to a blender. Puree for about 10 seconds to combine. Check the consistency and add additional buttermilk a couple tablespoons at a time if you desire a thinner dressing.
If people would make their own dressings, they'd never buy Seven Seas, again. All you need for a vinaigrette, is an acid(lemon juice, vinegar, etc.)and a fat(canola, grape seed, or EVOO) I like to take a garlic clove, crush it in a metal bowl with a fork and some salt(about 1/2 tsp) whisk in lemon juice and whisk in the oil. Add parsley and salad greens, toss.
Awesome.
Thanks, I'm going to try these out. I bet you could even add some blue or roquefort to the ranch recipe.
My favorite Italian dressing is Bernsteins Restaurant style. I even cook with it, but it gets expensive. Would love to be able to make it from scratch. ?????
I have a serious problem with most prepared italian and ranch dressings because they seem to put sugar in them.
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Thanks, I'm going to try these out. I bet you could even add some blue or roquefort to the ranch recipe.
My favorite Italian dressing is Bernsteins Restaurant style. I even cook with it, but it gets expensive. Would love to be able to make it from scratch. ?????
I have a serious problem with most prepared italian and ranch dressings because they seem to put sugar in them.
Maybe a bit of Parmesan.
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I can't remember the last time I bought salad dressing. We eat a lot of salad, it just seemed more cost efficient to make my own, when I had all the ingredients anyway. Never made my own mayo. I need to try that sometime.
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Maybe a bit of Parmesan.
DIL showed me this trick for shrimp salad for a crowd.
Small shrimp fresh or frozen cooked.
I bottle regular clear Italian Dressing, 1/2 bottle clear fat free dressing. Mixed and divided.
2 1 pound bags of frozen vegetables, the brocollie and cauliflower mixes. I add frozen Birds eye frozen stir fry pepper mix with onion.
1 box cooked Rotini.
Maranate the shrimp over night in half the dressing, the frozen vegetables in the other half of the dressing. Next day mix shrimp and vegetables together and add the cold cooked Rotini.
For a cook out I do all the above without the shrimp and no Marinating, I add more vegetables, the Pasta and a dressing of 1/2 ranch dressing and 1/2 mayo. Sometimes a few sliced radishes, couple sliced hard boiled eggs, a can of drained baby corn, a can of drained garbozo beans and lots of bacon bits. A different taste in every bite.
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Mayo is egg whites, oil, and lemon juice. Easy stuff.
I just buy a big jar of Duke's and leave it in the refrigerator. :-)
Dukes is finally available up here -- yay!! I used to load up whenever we went down to the Carolinas.
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Dukes is finally available up here -- yay!! I used to load up whenever we went down to the Carolinas.
They used to have Best Foods, which was Dukes.
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You sound like my brother when he talks about his job. Do you cook for a living?
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You sound like my brother when he talks about his job. Do you cook for a living?
Nope, I am a finance officer for a Finance Company. I just love to cook. My wife thinks I should be a chef, but if I did it all day long, I'd learn to hate it.
I love to garden, because awesome dishes come from awesome ingredients.
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I love burgers and hotdogs and so the more garlic the better!! When I want some BBQ sauce I bug my friend Keith. His company makes a yummy garlicky blend of spices, onions, and herbs, in a thick tomato base. I love when my money goes to someone with similar political beliefs. :popcorn:
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I love burgers and hotdogs and so the more garlic the better!! When I want some BBQ sauce I bug my friend Keith. His company makes a yummy garlicky blend of spices, onions, and herbs, in a thick tomato base. I love when my money goes to someone with similar political beliefs. :popcorn:
Homemade BBQ sauce should be easy to make. I make good BBQ beans. Well I like them anyway. :-)
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I love those too! :-)
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I just love to cook. My wife thinks I should be a chef, but if I did it all day long, I'd learn to hate it.
That's usually how it works. I used to enjoy computers... now I merely tolerate them. :lmao:
Cooking for a living stinks. You don't get to be a 'chef' overnight and usually have to work your way up from the bottom. I met a lot of people that went to culinary school and found out what it's like to actually work in a restaurant after they spent all that money.
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That's usually how it works. I used to enjoy computers... now I merely tolerate them. :lmao:
Cooking for a living stinks. You don't get to be a 'chef' overnight and usually have to work your way up from the bottom. I met a lot of people that went to culinary school and found out what it's like to actually work in a restaurant after they spent all that money.
I have no formal or informal training. In fact, my Mom never helped me. My Grandmother taught me biscuits. That is it. The rest, I learned by doing.
For Firekrakka:
3 pounds ground brisket or chuck
Kosher salt and freshly ground black pepper
8 kaiser or onion buns, split
8 thin slices Swiss cheese
Tomatoes
Lettuce
Onion (raw and grilled)
Sauteed shrooms
Mayo(I add horseradish to mine)
Dijon
1/2 pound thin sliced Pastrami, heated through.
1 pound bacon of choice, fried.
Preparation
1. In a large bowl, lightly season ground meat with salt and pepper if you like and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 3/4 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Press a small dent in the middle. Grilled burgers tend to swell in the middle. Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2. Prepare a gas or charcoal grill for high heat Wipe grate with oil.
3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare, (For a medium to well-done burger, cook over medium-high heat (about 450°) for 10 minutes total; topping with cheese during the final minute or two.
4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute.
Build burgers to taste. Use bacon and/or pastrami for a new take on bacon burgers.
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Yum!!! Thanks!! :cheersmate:
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Yum!!! Thanks!! :cheersmate:
No problem. One of my personal favorites, the Pastrami Burger. I also make a fantastic teriyaki burger. The trick to any burger is high heat, thinner in the middle, never press, and flip only once.
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No problem. One of my personal favorites, the Pastrami Burger. I also make a fantastic teriyaki burger. The trick to any burger is high heat, thinner in the middle, never press, and flip only once.
There's a certain local burger chain in the Salt Lake City area -- Crown Burgers is the name -- that does these. They're monsters and they're decadent.
You need six napkins, not just one.
This was the place where I learned about "fry sauce." Fry sauce is not much more than a mixture of ketchup and mayo -- maybe some onion and garlic powder, but that's it.
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There's a certain local burger chain in the Salt Lake City area -- Crown Burgers is the name -- that does these. They're monsters and they're decadent.
You need six napkins, not just one.
This was the place where I learned about "fry sauce." Fry sauce is not much more than a mixture of ketchup and mayo -- maybe some onion and garlic powder, but that's it.
Some put spices in and call it Southwest Sauce. Some put ginger in it and call it Shrimp Sauce. Ronald McDonald calls it Secret Sauce.
My Mom calls it Thousand Island Dressing.
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No problem. One of my personal favorites, the Pastrami Burger. I also make a fantastic teriyaki burger. The trick to any burger is high heat, thinner in the middle, never press, and flip only once.
Yum!! The best burgers I ever had was Big Bubba Buck's Belly Bustin' Bliss in Munfordville, KY. Tastes so good it'll make you smack your mama. I have no doubt yours is better though. :-)
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Some put spices in and call it Southwest Sauce. Some put ginger in it and call it Shrimp Sauce. Ronald McDonald calls it Secret Sauce.
My Mom calls it Thousand Island Dressing.
Dunno about the TI dressing. Any I've ever seen has some lumps of what looks like pickle relish in it. Tiny, small little pieces. But pickle relish. Might even be dill, but I doubt it. TI dressing is rather sweet.
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Dunno about the TI dressing. Any I've ever seen has some lumps of what looks like pickle relish in it. Tiny, small little pieces. But pickle relish. Might even be dill, but I doubt it. TI dressing is rather sweet.
If you eat thousand island dressing, it's easy to make with ketchup and mayo. You can also add sweet relish, or any other thing you want to it.
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I don't know how people eat TI dressing on a lettuce-type salad. Seems gunky. I only like it on Reubens, and then I really like it.
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I don't know how people eat TI dressing on a lettuce-type salad. Seems gunky. I only like it on Reubens, and then I really like it.
I agree. TI seems to defeat the purpose of eating something light and light on the palate.
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For salad dressing, it's gotta be TI. For Reuben sandwiches, ONLY BLEU CHEESE!
End of discussion..........(http://www.conservativecave.com/Smileys/default/tongue2.gif)
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TI seems to defeat the purpose of eating something light and light on the palate.
I grew up eating lettuce wedges with TI. I also do my worst calorie damage with lots of dressings, like blue cheese and ranch.