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Worked at this place for a few months when they opened a brick-and-mortor in late 2016. Anthony only did this one day a week at that point, but people definitely came in for it and asked about it constantly.
I think Cool Ranch Doritos are the worst of the mainstream chips but the other flavors are really good.
I like Crystal for an all-purpose hot sauce, and especially the extra hot kind, but the extra hot has been especially hard to come by for me for a few years. I also like the chipotle Tabasco, especially with beef items (steak and barbacoa burritos from Chipotle) and on pizza.
Yeah. Crystal just has a great flavor that's kind of its own thing in the world of small bottle hot sauce. Though I like Crystal at home for a go to pepper-vinegar sauce, Tabasco is another one that I like. Louisiana is pretty good too and Texas Pete's.
If I remember something correctly from a couple of decades ago, I think like Samoans or Guamians or Hawaiians (or one of our other random Pacific territories) - whichever one is the mega consumer - averages like a few gallons a year per person. Shit's crazy. I like it too, but a small bottle usually lasts for a long time in our refrigerator.
Worked at this place for a few months when they opened a brick-and-mortor in late 2016. Anthony only did this one day a week at that point, but people definitely came in for it and asked about it constantly.
That sounds amazing and I’m 100% going to be buying some pizza dough and making that for myself
And instead of saying all of your goodbyes - let them know you realize that life goes fast - It's hard to make the good things last-you realize the sun doesn't go down - It's just an illusion caused by the world spinning round
Yea, this is what my wife hates. Me just shoving red pepper flakes and Parmesan on everything in sight
I do too. It's not like I don't expect some grated fresh Parmesan when I'm eating Italian and will deal with that. Even though it smells of feet and socks, neither the particularly edible kind, I'm okay with it if it came from a wedge or wheel. It's the fucking green cans of shit (or packets from pizza restaurants) that I really can't stand. Romano is the same way. I don't particularly like Romano, but I expected it on homemade lasagna and other dishes where it's a finishing cheese or a last top to get bubbly.
Oh F that shiz. I only use grated. And only AFTER tasting.
Tapatio Hot Sauce - never heard of it. A simply google look returned about a dozen local groceries here that carry it. You can also get it pretty easily on line.
You overrate my laziness and cheapness when it comes to something that is not a vinyl record or not immediately in front of me.
And you know what, that's beautiful. That's your journey.
I'm a mostly sweet girl tho. I don't eat chips regularly, I eat cookies. So when I want a salty snack, Cool Ranch or Ruffles Sour cream and cheddar are key.
I also don't cook with salt. My personality is the only thing salty about me.
How is that even possible? I don't doubt you're a good cook, but when I think of all the applications of salt that make things better, it just doesn't seem reasonable except for those with dietary restrictions.
How critical is salt
Almost anything baked
Any boiled seafood
Any boiled pasta (salting the water seems almost mandatory)
Blanching or quick boiling any vegetable you want to retain its color (heavily salting the water is a critical French technique)
Marinades, dry rubs, preparing any meat or vegetable to go on a grill or smoker
Any multi-layered Louisiana type cajun or creole dish - according to the best chefs I've seen on tv (Emeril, Chef Besh, etc.), you want to re-season every time you add something new to the pot. That's how flavors get layered instead of just dumping everything into a pot.
I'm a mostly sweet girl tho. I don't eat chips regularly, I eat cookies. So when I want a salty snack, Cool Ranch or Ruffles Sour cream and cheddar are key.
I also don't cook with salt. My personality is the only thing salty about me.
How is that even possible? I don't doubt you're a good cook, but when I think of all the applications of salt that make things better, it just doesn't seem reasonable except for those with dietary restrictions.
How critical is salt
Almost anything baked
Any boiled seafood
Any boiled pasta (salting the water seems almost mandatory)
Blanching or quick boiling any vegetable you want to retain its color (heavily salting the water is a critical French technique)
Marinades, dry rubs, preparing any meat or vegetable to go on a grill or smoker
Any multi-layered Louisiana type cajun or creole dish - according to the best chefs I've seen on tv (Emeril, Chef Besh, etc.), you want to re-season every time you add something new to the pot. That's how flavors get layered instead of just dumping everything into a pot.
If I'm following a recipe (besides baking), which I don't do a lot, I'll cut the salt in half. You can always add it afterwards if there's not enough.
My mom has had high blood pressure her whole life and she didn't use salt. I'm the only one without high blood pressure in our family, I attribute it to that.
Idk, I think salt is ok but there's better seasonings out there.
Edit: I don't boil, I let others do that. I don't salt my water, I add a teaspoon of olive oil. I make my own rub combo, without salt. I do lightly salt veggies.
Tapatio Hot Sauce - never heard of it. A simply google look returned about a dozen local groceries here that carry it. You can also get it pretty easily on line.
You overrate my laziness and cheapness when it comes to something that is not a vinyl record or not immediately in front of me.
And instead of saying all of your goodbyes - let them know you realize that life goes fast - It's hard to make the good things last-you realize the sun doesn't go down - It's just an illusion caused by the world spinning round
How is that even possible? I don't doubt you're a good cook, but when I think of all the applications of salt that make things better, it just doesn't seem reasonable except for those with dietary restrictions.
How critical is salt
Almost anything baked
Any boiled seafood
Any boiled pasta (salting the water seems almost mandatory)
Blanching or quick boiling any vegetable you want to retain its color (heavily salting the water is a critical French technique)
Marinades, dry rubs, preparing any meat or vegetable to go on a grill or smoker
Any multi-layered Louisiana type cajun or creole dish - according to the best chefs I've seen on tv (Emeril, Chef Besh, etc.), you want to re-season every time you add something new to the pot. That's how flavors get layered instead of just dumping everything into a pot.
If I'm following a recipe (besides baking), which I don't do a lot, I'll cut the salt in half. You can always add it afterwards if there's not enough.
My mom has had high blood pressure her whole life and she didn't use salt. I'm the only one without high blood pressure in our family, I attribute it to that.
Idk, I think salt is ok but there's better seasonings out there.
Edit: I don't boil, I let others do that. I don't salt my water, I add a teaspoon of olive oil. I make my own rub combo, without salt. I do lightly salt veggies.
Do you find the oil benefits you? I've only added oil to boiling water a time or two but since they don't mix the oil just ends up sliding on top of whatever I'm boiling.
Same. I was taught (incidentally by a Philadelphian/South Jersey-ite) to put olive oil in my water. She said it helped keep your pasta from overcooking. But then I saw on Food Network or Lydia's Kitchen a few years ago that it doesn't really do anything. According to Google, the oil in the water keeps the pot from overflowing and does not prevent the pasta from sticking. It says you should use olive oil for very hearty pastas such as rigatoni.
If I'm following a recipe (besides baking), which I don't do a lot, I'll cut the salt in half. You can always add it afterwards if there's not enough.
My mom has had high blood pressure her whole life and she didn't use salt. I'm the only one without high blood pressure in our family, I attribute it to that.
Idk, I think salt is ok but there's better seasonings out there.
Edit: I don't boil, I let others do that. I don't salt my water, I add a teaspoon of olive oil. I make my own rub combo, without salt. I do lightly salt veggies.
Do you find the oil benefits you? I've only added oil to boiling water a time or two but since they don't mix the oil just ends up sliding on top of whatever I'm boiling.
Olive oil doesn't really do anything pasta except help keep the water from boiling over. Plus it makes it harder for the sauce to stick to your noodles. I really only oil to the water when I'm making an oil-based sauce (like a pesto) or using the oily pasta water to make a carbonara.
Do you find the oil benefits you? I've only added oil to boiling water a time or two but since they don't mix the oil just ends up sliding on top of whatever I'm boiling.
Olive oil doesn't really do anything pasta except help keep the water from boiling over. Plus it makes it harder for the sauce to stick to your noodles. I really only oil to the water when I'm making an oil-based sauce (like a pesto) or using the oily pasta water to make a carbonara.
That's good to know about it keeping the pot from boiling over. No me gusta slick noodles so I prob won't do it for pasta, but it may have some use for other things.
Olive oil doesn't really do anything pasta except help keep the water from boiling over. Plus it makes it harder for the sauce to stick to your noodles. I really only oil to the water when I'm making an oil-based sauce (like a pesto) or using the oily pasta water to make a carbonara.
That's good to know about it keeping the pot from boiling over. No me gusta slick noodles so I prob won't do it for pasta, but it may have some use for other things.
I use oil when boiling lasagna or rigatoni or something that takes a while to boil, but otherwise I skip it. Slick noodles suck
Post by piggy pablo on Dec 4, 2020 13:41:09 GMT -5
Kosher salt is effectively the same thing as table salt. Main differences are it's more coarse and doesn't include iodine, which is basically tasteless, anyway. Looks way better on camera, though.
To me, the crust you get using it with meats and shit (especially grilled or rotisseried or smoked) is mandatory.
Of course pink himalayan sea salt is just salt too, but I like it. I also like finishing salts like fleur de sel and shit. My palate isn't good enough to really taste the difference, but you know it's there.
That reminds me of an old Ming Tsai show where ming said he was using some type of high end (red?) salt from the south of France and said that's what you wanted for that dish, but if you couldn't find it, you should use "x". I was like wtf? How sensitive must your tastes be to be able to differentiate among salt?
Apparently Amethyst Bamboo 9x is the world’s most expensive salt and used in Korea. Here are a couple articles expanding on the idea of Luxury Salts
And finally, the Daily Meal says back in 2010 which are the 10 most expensive salts.
1) Amethyst Bamboo - $38.50 for 1.2 oz jar 2) Korean Oyster Bamboo - $28.50 for 1.2 oz jar 3) Hana Flake $17.25 for 1.2 oz jar 4) Kamebishi Soy Salt - $17.25 for 1.2 oz jar 5) Saffron Salt (mmm Saffron) $16.50 for 1.2 oz jar 6) Black Truffle Salt $16.00 for 1.2 oz jar 7) Iburi Jio Cherry Smoked Salt - $14.50 for 1.2 oz jar 8) Takesumi Bamboo $13.00 for 2 oz jar 9) Oshima Island Blue $13.25 for 1.2 oz jar <-- wouldn't this be more expensive than #8? T) Kilauea Onyx $12.00 for 1.2 oz jar.
Post by heyyitskait on Dec 4, 2020 14:41:04 GMT -5
I had to do side by side taste tests of kosher salt and table salt in culinary school. Kosher salt has a sweeter note to it and is much more subtle than table salt.
Not all salts are equal. Pink Himalayan salt has a different profile from kosher. If you’ve got different salts laying around the house, do a taste test. It’s interesting stuff.
I pass on the salt taste tests, but I do use course sea salt in a grinder when I cook with salt not regular table salt.
I do know it makes the pasta a little slicker but just enough so it doesn't stick together. Idk if a teaspoon is enough to do all of what y'all are suggesting, you barely even notice it. But what do I know? I also don't eat red sauce/gravy often. I get horrible heartburn. I prefer a white sauce, butter sauce or a pesto all of which olive oil is perfectly fine with being on the pasta.
Get that shit Jaz. I'm about to bust down on a pumpkin cookie, but someone else baked it. Hopefully the spice is right with this one. Heh. -------------
Thanks for the tip Kait. We only have kosher at the moment, but I will lick taste each type whenever I get a chance to try. I doubt I'd ever spend the money to buy some Amethyst Bamboo 9x, but if anyone runs across some and wants to mail me a crystal, I'll happily give that a shot. Smoked salts do hold some intrigue for me, so I may get a jar of that at some point if I run across it. -------------
I got 3 pizzas from Mayhew's bakery today. Mayhew is a bad ass baker, and so is his wife. They were farmer's market staples but ended up buying an old church and setting up shop. They lost a shit ton of restaurant purchasers of rolls and breads with Covid, so they went about making pizzas to supplement what they do. We love those fucking pizzas. However, my next door neighbor with the free for all basil plants moved on Monday. And I like to have some torn fresh basil on pizza. So I was like fuck, I have to go the store and get some. Winn Dixie? None. Rouse's? None and they didn't have potted plants of it either due to the winter I guess (come to find out, someone told me you have to check by the tomatoes and not the herbs at both Rouse's and Winn Dixie to find the basil. I know it goes great with tomatoes, but wtff?). Whole Foods - 2 packs that were brown!! But then I found a couple more that were just semi-wilted and was like fuck it. I'm getting a pack of that since I'll be eating pizza off and on for the next few days. Their's lends itself well to freezing with no detriment to the crust. I try to get a couple from there every week or two because I like supporting them, and because their shit is good. Here's a recent post, "The Sauce is Boss" that had me hankering:
------------------
Vieux,
I'm the same with most red sauces. If it's out of a jar, it's guaranteed to burn a hole in me. But if it's scratch, it generally doesn't. My son (as was mentioned earlier in the year) uses fresh tomatoes and a hybrid of Lydia's kitchen and a microwave recipe for prepping and peeling them. Fresh tomatoes almost never fuck with me even though they still have a relatively high acid content.
A final word on Amethyst Bamboo 9x salt I got from a retailer’s site.
The trick to enjoying this very bold, aromatic, sulphuric, but ultimately sweet salt is to use it on food; if you taste it on its own you are likely to be overwhelmed by the intense, dragon’s breath intensity of the salt.
9x roasted salt is the most flavorful variety of bamboo salts. The "9x" refers to the number of times the salt has been roasted. 9x roasted bamboo salt belongs to the family of Greater Bamboo salts. Bamboo Salt is made by putting coarse gray sea salt in cylinders of aged bamboo, capping it with a special ceramic-type clay, and roasting it in a pine wood-fired furnace at temperatures nearing the melting point of salt, which is 800.8° C (1473.4° F). The whole process is then repeated seven more times; each roast exchanges properties between the pine fire, the pine resin, the clay, the bamboo, and even the iron of the oven.
At the same time the salt is exchanging compounds with the bamboo, etc., the repeated roasting is breaking down the trace compounds in the salt to create increasingly complex flavors and diverse nutrients.
Finally, the salt is roasted a ninth time at even higher temperatures, melting the salt into a liquid that can be poured like lava. The resulting crystals can be a variety of colors, ranging from oyster to amber to amethyst. The salt can then be ground to the desired coarseness.
Ingredients: Sea salt
Pretty complex process to achieve the end. Not sure who would have thought of doing all that shit.
