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I started doing this recentlyhindian wrote:Salt prunes in any type of chow. Just lessen the initial salt quantity.Oh and white oak and chase with chow sauce!
A man of class, i seeDMan7 wrote:Golden Ray and Broth
Golden Ray and Pelau
All the new tins. Mostly from pricesmart la Romaine and massy foods.maj. tom wrote:A new tin? Nestle brand? Because old cans get like that naturally over time. A lil more brown and caramel type flavour caused by the Maillard reaction called Dulce de lechce. It's still safe to eat.
Other brands are sketchy. Sometimes they heat the milk too long during pasteurization and it gets the same way, same reaction.
DMan7 wrote:Golden Ray and Broth
Golden Ray and Pelau
Gouudddddddddddddddddddshake d livin wake d dead wrote:Not beats a sada roti and cheese lightly toasted on the tawa
Dave wrote:A tawa does magic to toasting!
maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
maj. tom wrote:Tastebuds and cooking food science.
There are 4 keys that have to be combined correctly for good tasting food: salt, acidity, fat and heat. You have to adjust until it hits the right spot. If you know it has enough salt or maybe a bit much salt, then it needs either of the other two fat or acid for balance. Try some freshly squeezed lemon or lime juice in your pot at the end after turning off the stove. Works amazingly well for curries and stews. Even Pelau. Gives the food an extra kind of pop. Some people add tomatoes to balance salt since it has the citric acid. Or a salad with some acid base. Or pepper sauce.
Or the other direction add some butter or cooked with coconut oil to get the right sweet spot for your tongue with that 16 carbon length of fatty acid chains.
Heat is for savoury foods, ie. not a sweet snack. Well everybody knows what pepper is about. Humans evolved with heat sensitive receptors all over that are triggered by capsaicin and we're perverted for that stuff.
So what goes well together? That combo and sugar. Always sugar.
Phone Surgeon wrote:Bullets and bandit head is the pairing that beats everything here.
Sour for some. Sweet for most.
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