I usually go with fish sauce instead of paste. Do you see advantages of the paste over fish sauce?
What Are You Eating?
- Thread starter Brute
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wanderingrichard
Life of the Party
Decades ago in my army days my closest friend(s) were a fellow SSG who called himself New Yorican, and his Panamanian wife and kids.
When we'd be drinking on a long weekend afternoon they used to make a "dip" comprised of canned anchovies, clams, garlic and a few other things, scooped or spooned onto a saltine cracker.
Wish I had that recipe. Don't need the remembered hang overs though.
When we'd be drinking on a long weekend afternoon they used to make a "dip" comprised of canned anchovies, clams, garlic and a few other things, scooped or spooned onto a saltine cracker.
Wish I had that recipe. Don't need the remembered hang overs though.
I like fish sauce too…but a complete different flavor.
Jim in Anacortes
Life of the Party
Grill a skinless chicken breast. Dice the chicken. Make a large plate of chopped Romain lettuce, tomatoes, olives, onions etc .. And, you have a wonderful chicken Caesar salad. I like "Newmans Own" Ceasar dressing. The choice of olives is vast, and that makes this dish dynamic, and ever changing. Adding cheeses such as fresh grated Parmesan adds flavor. Of course, garlic bread to compliment the salad is a requirement. Once perfected, this meal can be seriously impressive at a very affordable price. Shrimp Caesar salad is also a winner.
Jim in Anacortes
Life of the Party
Ceasar salad was "invented" in Mexico. I've been to the Ceasars in Tijuana. For me, it is all about the best romaine lettuce, best tomatoes, most flavorful olives and various cheeses on a plate next to (not mixed in with) grilled chicken or shrimp. The vast number of "Caesar dressings" is overwhelming, but "Newman's own" is a good place to start.
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klq@stl
Steelhead
Homemade Caesar Salad Dressing - Once Upon a Chef
TESTED & PERFECTED RECIPE- My family loves this rich & creamy version of Caesar salad dressing. Not overly garlicky or fishy -- it's just right.
www.onceuponachef.com
Anchovies? Yes please. This pantry pasta is simple and super tasty. I like plenty of the ‘chovy in it (more than 3 filets) and plenty of pepper flake too. Fish sauce is great but it’s a different flavor from anchovy filets or paste. Colatura di alici (I learned about this magical elixir from @O’ Clarki Stomias on this site) is another way to sneak some salty pungent umami in your cooking. Add some colatura to that pasta recipe: <chefskiss>
Caesar dressing? It’s not that hard to make your own and it’s 10x better than any store bought stuff. Just use a little mayo to make the emulsification easy and you’re golden.
Caesar dressing? It’s not that hard to make your own and it’s 10x better than any store bought stuff. Just use a little mayo to make the emulsification easy and you’re golden.
klq@stl
Steelhead
Have always enjoyed spicy food:
Habanero Paste from a former student's family in the 90's.
Around the year 2000, Hot and Sour Soup from:
Then discovered Pho where another student was working (I have to be careful when telling my wife where to get take out from due to unique name):
There was another post on a different forum about German Potato Salad. Being German I had to look it up. I used this recipe:
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www.allrecipes.com
and paired it with Hot German Sausage from:
It was fantastic.
Now I have spicy from Mexico, China, Vietnam, and Germany.
Habanero Paste from a former student's family in the 90's.
Around the year 2000, Hot and Sour Soup from:
Then discovered Pho where another student was working (I have to be careful when telling my wife where to get take out from due to unique name):
There was another post on a different forum about German Potato Salad. Being German I had to look it up. I used this recipe:
Authentic German Potato Salad
Bacon gives this warm German potato salad recipe a boost of flavor. Vinegar and sugar in the dressing are the perfect combination of salty and sweet.
It was fantastic.
Now I have spicy from Mexico, China, Vietnam, and Germany.
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Which is ultimately spicy from south and central America, where chiles are native to before spreading the world. I don't have a crazy high tolerance, but I love spicy food too.Have always enjoyed spicy food. Habanero Paste from a former student's family in the 90's. Around the year 2000, Hot and Sour Soup from:
Then discovered Pho where another student was working (I have to be careful when telling my wife where to get take out from due to unique name):
There was another post on a different forum about German Potato Salad. Being German I had to look it up. I used this recipe:
and paired it with Hot German Sausage from:Authentic German Potato Salad
Bacon gives this warm German potato salad recipe a boost of flavor. Vinegar and sugar in the dressing are the perfect combination of salty and sweet.
It was fantastic.
Now I have spicy from Mexico, China, Vietnam, and Germany.
Kokuho Rose rice, sourdough kimchi pancake, marinated cucumber, and New York strip.
I love adobo…try making pork adobo next time…
