Originally Posted by DJ's left nut:
I tried regular crema once and ultimately I'm betting it was just too cold when I set it out because it never did thicken up into something usable. I should take another stab at it one of these days. You can make something like that with cilantro and lime that's awfully good.
Did you add a tablespoon of buttermilk to one cup of heavy cream first before warming up the cream very gently to room temp first? That helps thicken it up. If you want it thicker you can add more buttermilk too. ( some recipes call for sour cream)
Originally Posted by :
I need to do Mojo again. Marinate a flank steak in that stuff for 24 hours and put it on a rocket-hot cast iron and serve it with cilantro rice and black beans and you're just living your best life.
Originally Posted by Hammock Parties:
chicken tikka masala, tandoori chicken, veg samosa, sambar soup, naan....with a little raita and mint chutney for dippin'
got rogan josh, kheer and gulab jamun waiting too :-)
Originally Posted by Hammock Parties:
chicken tikka masala, tandoori chicken, veg samosa, sambar soup, naan....with a little raita and mint chutney for dippin'
got rogan josh, kheer and gulab jamun waiting too :-)
Yes, yes, yes, yes, yes, yes, yes and yes.....:-) [Reply]
Originally Posted by KCUnited:
Interested in learning more about your beer cheese. I lean more towards a cheese sauce over baked on grated cheese with my tot/nachos which seems to put me in the minority around here.
Didn't really measure and normally I would use milk flour and butter as a base but I had heavy cream to use up. Let that thicken a bit, pour in some beer, I used a Belgian white. Add garlic powder, cracked pepper, Worcester then mild and sharp cheddar and some Swiss. I was really using up leftover cheese but it came out great.
Originally Posted by Buehler445:
Those look great Phil. Not sure how you made the Mac and cheese with the lobster. I couldn’t have done it. I’d have just ate the lobster. :-)
Yeah you can bet that all that lobster meat didn't make it into the mac & cheese. [Reply]
I had about 10 avocados I mashed up last night. Threw in everything but the kitchen sink. I had a bag of Tostitos and they were salty as heck and mixed well with the guacamole. Then had a couple of bacon wrapped fillets and large shrimp I threw on the “Daniel Boone Pellet Smoker” with corn on the cob and roasted jalapeños. Threw some Spanish rice on the side and it was pretty freaking amazing. The fillets were perfect. Washed it down with a few Dos Equis. [Reply]
