The flavour factor: undoing the Dorito effect
2Cdo @ Sat May 02, 2015 3:58 pm
DrCaleb DrCaleb:
Boil 3 cups of water, add 4 -5 tablespoons salt, 3 -4 tablespoons sugar, a bay leaf and some garlic, or some apple to the water and let cool. Use that as a brine, once cool.
Overnight in the fridge is good too. I put chickens or even a whole turkey in that overnight before smoking them. More brine though, but 3 cups is lots for a couple breasts or some thighs.
Just did this brine but used anise and oregano rather than garlic. BBQ'ED the chicken breast and it was moist and delicious.
herbie @ Sat May 02, 2015 8:44 pm
The old lady did a chicken the other day. Blew under the skin a la Peking duck and then squeezed some sort of spiced up yogurt in there to cook. Shit it was good. Sort of like chicken cordon bleu with crispy skin, juicy meat and a creamy sauce.
DrCaleb @ Mon May 04, 2015 6:26 am
Hyack Hyack:
DrCaleb DrCaleb:
One of my fave spice blends is the Moroccan 'Harissa'. Mix it with fresh lemon and olive oil, then serve as a dip with fish or on eggs. Goes great on grilled chicken.
http://mideastfood.about.com/od/dipsand ... arissa.htm
http://mideastfood.about.com/od/dipsand ... arissa.htm
It must be a sign of getting old, I've never been a fan of "killer" hot food or spices. I'd say my taste would be somewhat hotter than most people would enjoy, as for spices.....you can't enjoy food without them! The problem is I now find my tolerance for "hot" food is definitely dropping, stuff I used to enjoy now seems to be getting hotter or less enjoyable, old recipes I've used for years now have to been "toned down" for me to enjoy......
Harissa isn't overly hot. But it is very 'bold'. Quite pungent, and a good compliment to grilled and fried foods.