What's new
By:

Gents - Good food

Don't think I've tried Crystals but I always use Louisiana, every brand I can get local and a couple out of a multi multi award winning Cali company I don't recall in this state of mind..

I've tried clarified butter and everything... Don't clarify yuck (see emulsion below I think).

The garlic sounds odd since you aren't chopping.. I'll try it.

Mustard might be my problem. That's such a counterintuitive solution, but I also can't get interested in the chemistry of cooking at all for some reason. So thank you Elton Brand, er Alton brown.
 
Ps thanks to scat for starting that hot sauce thread that got me on that Cali company. Don't remember which one of you, but it ultimately led to a ton of good eats. I'll find it in my saved file tomorrow.
 
I'm telling you.. the blue cheese cole slaw is what nailed it. Also I used a soft pretzel bread lightly toasted.

Blue cheese cole slaw - bag of cole slaw pre-mix, 1/3 cup mayo, cup of crumbled blue cheese, juice of two lemons, salt, pepper, and 4 green onions chopped (incl tops). Mix everything together, less the cole slaw mix, lightly.. then toss once added. Refrigerate.

Wash your chicken breasts and spice with salt, pepper, paprika, chili powder..
Over med-high heat a skillet .. drizzle the breasts with olive oil and add to pan for about 5 minutes each side.. until done.

Toward the end of the chicken being done take a oven-safe bowl or small casserole dish and add to the stove over low heat. Add two tbp butter .. melt. Once melted add 2/3 cup Frank's Red Hot..

When chicken is done add it to the sauce and get it slathered. Immediately add to the bottom bun, top generously with the cole slaw.. add top bun and eat. Incredible.

Try it and holla bak.
 
franklin said:
Don't think I've tried Crystals but I always use Louisiana, every brand I can get local and a couple out of a multi multi award winning Cali company I don't recall in this state of mind..

I've tried clarified butter and everything... Don't clarify yuck (see emulsion below I think).

The garlic sounds odd since you aren't chopping.. I'll try it.

Mustard might be my problem. That's such a counterintuitive solution, but I also can't get interested in the chemistry of cooking at all for some reason. So thank you Elton Brand, er Alton brown.
Click to expand...

Love Alton Brown.

Clarified butter doesn't really work well because butter has some natural emulsifiers in it that you get rid of when you clarify it. Plus clarifying is for not-lazy people so I don't do that. I do however render my own beef tallow for steaks. You have to have rendered beef tallow for perfect steaks, it's a law. Btw the garlic butter is awesome to top off a great steak.

The garlic is for a hint of flavor in the background, not making garlic sauce but the extra little bit of flavor adds complexity to a sauce that usually isn't all that complex so people always ask me what I did different. If you really like garlic you can try mincing it and sauteeing it briefly then adding it into the sauce at the beginning and just leaving it there. I do that from time to time but it kind of overpowers the rest of it. If you do mince, use less...a lot less.

The mustard is the trick, I have found. Nice neon orange-ish color, a little zing for flavor, and then it helps bring it all together.
 
LogGrad98 said:
Love Alton Brown.

Clarified butter doesn't really work well because butter has some natural emulsifiers in it that you get rid of when you clarify it. Plus clarifying is for not-lazy people so I don't do that. I do however render my own beef tallow for steaks. You have to have rendered beef tallow for perfect steaks, it's a law. Btw the garlic butter is awesome to top off a great steak.

The garlic is for a hint of flavor in the background, not making garlic sauce but the extra little bit of flavor adds complexity to a sauce that usually isn't all that complex so people always ask me what I did different. If you really like garlic you can try mincing it and sauteeing it briefly then adding it into the sauce at the beginning and just leaving it there. I do that from time to time but it kind of overpowers the rest of it. If you do mince, use less...a lot less.

The mustard is the trick, I have found. Nice neon orange-ish color, a little zing for flavor, and then it helps bring it all together.
Click to expand...

Btw, mustard is a secret ingredient in many of my recipes... adds a great complex flavor without overpowering... assuming you don't use too much. Obvi.
 
PKM said:
I'm telling you.. the blue cheese cole slaw is what nailed it.
Click to expand...

Must be the slaw. I've tried every combo of franklins (the standard-bearer obv) that I can think of.. don't care for any.

LogGrad98 said:
Clarified butter doesn't really work well because butter has some natural emulsifiers in it that you get rid of when you clarify it.
Click to expand...

Yeah, it's nasty oily. You've opened me up to exactly why.

Clarified butter is teh stuff for some sautés though fo realz. It's easy to make but don't try using coffee filters in place of cheese cloth like I have a tendency to do when the urge kicks in.

PKM said:
Btw, mustard is a secret ingredient in many of my recipes... adds a great complex flavor without overpowering... assuming you don't use too much. Obvi.
Click to expand...

This.

Anchovies sauce too (incestershire for you Montana prudes).
 
franklin said:
Yuck.

Might as well boil your steak with fennel seed and kill rodents with it.
Click to expand...

When I was about 19 I was home from College and living with my Mom for the summer. I had a little bag of Fennel seeds in my room and my Mom confronted me one day and asked me what I was smoking in my room. I was like, "wut?" and then she showed me the bag of fennel seeds and I died laughing. Also, later that Summer my Mom found hundreds of beer cans in the garbage outside when she returned home from a trip and I didnt die laughing that time.

/True Story(s) Bro's
 
PKM said:
Dude.. you should have told her they were fennel seed. Worked the first time.
Click to expand...

I went with...

"A friend of a friend had a party while his parents were out of town and payed me $20 to let him put all the beer cans in our trash can."

Worked soooo good.
 
UGLI baby said:
When I was about 19 I was home from College and living with my Mom for the summer. I had a little bag of Fennel seeds in my room and my Mom confronted me one day and asked me what I was smoking in my room. I was like, "wut?" and then she showed me the bag of fennel seeds and I died laughing. Also, later that Summer my Mom found hundreds of beer cans in the garbage outside when she returned home from a trip and I didnt die laughing that time.

/True Story(s) Bro's
Click to expand...

A gift for Chef Ann before you met. I knew it was destiny.

Also, you'll find grandmum easier to trick I think.
 
You must log in or register to reply here.

Share this page
Back
Top