![]() This is better with access to an oven to finish them up at the destination, but they also hold heat forever if fully cooked before departure. I go super thin with the potatoes on the mandolin, and then stack them up in many layers. Then add flour and sauté for a kind of onion roux. I purée onion or shallots and fresh herbs, squeeze out the moisture in a towel, and sauté the paste in butter. If I’m making a hot side, I’ll go with potatoes au gratin. Be sure to make it the day before so it can sit in the fridge for a bit. Lots of fresh veg and herbs, good (or even homemade) mayo. If I’m going more traditional or catering to more picky eaters, I’ll do homemade pasta salad. Fresh and flavorful to cut through the BBQ grease and sweetness. ![]() If I’m asked to bring a salad and I know folks are more adventurous, I’ll do an Asian slaw, ideally with some kimchi mixed in. Your contribution, the other user and everyone else here makes this community the amazing recipe source it is. Doing this can make an old dish/recipe we've gotten used to eating or tasting one way, taste like something totally new and usually very delicious! This board rocks. And sometimes we learn that things we know and love are eaten in different areas but known by other names.Įven when we find we eat the same dishes as those not native to our area, we note sometimes they're prepared slightly different and then we try out the little hacks we learn about. That's what's so cool about this board, we have various levels of expertise here, and people hailing from different regions of the world. I've also heard the phrase quick pickle applied to cucumber, vinegar and seasoning mixture placed in a jar with fresh/unboiled cucumber slices and set in the refrigerator from as little as 24 hours to 7 days. It's kind of similar to the quick onion pickle in Dominican cooking, commonly eaten for breakfast. I also learned that's what it's called but that doesn't mean that some don't know it by other names. He or she was just providing a piece of trivia about what they know that recipe to be called. It seriously sounds delicious! I just wanted to tell you that I really don't believe that the other user was trying to "one-up" you or take away from what you shared.
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