Extra ingredients, or help I have buttermilk.

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Sheikh al-Majaneen
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Re: Extra ingredients, or help I have buttermilk.

Postby Sheikh al-Majaneen » Wed Jul 12, 2017 11:58 pm UTC

Anybody here have any vegetarian recipes for pipicha they love? It is very strong and the farmers market only sells it in pretty large quantities. And for the time being I don't have anyone to share it with.

Thinking of replacing the chicken in this recipe with potatoes and making that tomorrow. Just need to get the tequila. A splash for the recipe, and a "splash" for me.

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Re: Extra ingredients, or help I have buttermilk.

Postby poxic » Thu Jul 13, 2017 12:32 am UTC

Sounds like you might be able to swap it for cilantro in salsa, for one. Does it taste any good chopped up into a salad?

You can also freeze it various ways for use later. This page has a few methods: http://www.simplycanning.com/freezing-herbs.html
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Re: Extra ingredients, or help I have buttermilk.

Postby Sheikh al-Majaneen » Thu Jul 13, 2017 12:48 am UTC

I've never even thought to make my own salsa before, that sounds like a great idea, as well as the freezing thing. Not so much a fan of salads right now but it would probably go well in one.

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Re: Extra ingredients, or help I have buttermilk.

Postby poxic » Thu Jul 13, 2017 1:07 am UTC

I used to have three salsa recipes that were all simple and delicious. They're probably online now, the same ones or with variations: one fresh tomato with cilantro, one pineapple/mint (still with onion and heat), and one mango lime. The fruit salsas were great with plain tortilla chips or you could plop a spoonful beside some fish and call it gourmet.
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Re: Extra ingredients, or help I have buttermilk.

Postby trpmb6 » Fri Jul 21, 2017 12:59 pm UTC

Buttermilk does wonders for taking the "gaminess" out of wild game. What I do is I thaw venison steaks in buttermilk overnight. In the morning the buttermilk will have a pinkish look to it. The fats inside the buttermilk help draw out the remaining blood in the cut of meat. (This is where the majority of the gaminess is). In return, you get a slightly sweet flavor in the meat. You can stop here if you like, but I then go on to marinade it with whatever marinade I choose for that day. (usually some sort of Worcestershire / soy sauce mix with various spices)

My wife also makes amazing buttermilk pancakes. So Fluffy. So Moist. So Delicious.

She also has a recipe for a Cajun Chicken Penne pasta that uses heavy whipping cream and buttermilk. You might be able to find one on the internet. I have no idea what the proportions are, or what else she puts in it, but it's amazing.

Buttermilk is probably something we have on hand all the time in my house.

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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Wed Jan 31, 2018 6:05 pm UTC

I'm in this FB group where we started doing a monthly food challenge, and this month it's cooking with alcohol. I suppose baking with vanilla extract technically counts, but doesn't seem too exciting. My other thought is a nice white-sauce pasta with white wine, but while it will be delicious it's not particularly inspiring. Any ideas? I am vegetarian so no meat/fish/etc. suggestions. I mean, you're welcome to talk about them, but they wouldn't be helpful to me.
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Re: Extra ingredients, or help I have buttermilk.

Postby Thesh » Wed Jan 31, 2018 6:09 pm UTC

If you really want to showcase the alcohol, do a flambe like bananas foster.
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Re: Extra ingredients, or help I have buttermilk.

Postby natraj » Wed Jan 31, 2018 6:48 pm UTC

mushroom stroganoff! also there are many baking that include Real Alcohol and not just vanilla, i just made some delicious hazelnut cupcakes with hazelnut mousse that have hazelnut liqueur in them, I've also made margarita cupcakes in the past, or tiramisu/tiramisu inspired cake. but cooking-wise mushroom in wine sauce is such a nice winter thing
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Re: Extra ingredients, or help I have buttermilk.

Postby Moo » Wed Jan 31, 2018 8:08 pm UTC

I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.
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Re: Extra ingredients, or help I have buttermilk.

Postby Zohar » Sun Feb 04, 2018 9:05 pm UTC

Ended up making mushroom bourguignon. It was delicious.
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Re: Extra ingredients, or help I have buttermilk.

Postby AngrySquirrel » Mon Feb 05, 2018 3:21 pm UTC

What do people eat with blood sausages?
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Re: Extra ingredients, or help I have buttermilk.

Postby freezeblade » Mon Feb 05, 2018 5:09 pm UTC

AngrySquirrel wrote:What do people eat with blood sausages?


Breakfast foods is most of what I've seen. Of course, I've mainly seen blood sausage as part of a fry-up.
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Re: Extra ingredients, or help I have buttermilk.

Postby dubsola » Tue Feb 06, 2018 5:49 am UTC

Grilled blood sausage slices on top of toasted rye bread with slow roasted cherry tomatoes.

And you're the first person I've ever heard say croissants are horrible. I'm more confused than anything else. I just don't understand. How can this be?

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Re: Extra ingredients, or help I have buttermilk.

Postby AngrySquirrel » Tue Feb 06, 2018 2:04 pm UTC

Breakfast foods?

Croissants are very flaky.
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Re: Extra ingredients, or help I have buttermilk.

Postby sardia » Tue Feb 06, 2018 5:35 pm UTC

Moo wrote:I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.

Alcohol at low levels is volatile, which helps brings flavor into nose. Too much booze, will just make it taste bad. Alcohol is actually a pretty low percentage of the overall dish in the best examples.
Either that, or you just want jello shots and or other excuses to get drunk.


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