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OT: The M-Fing Food Thread

trujaysfan said:
Yes, I just didn't think anyone with that sort of education would be hanging out here lol
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Well, us Cal Bears are always up for a good time with our cross-border cousins. Y'all're pretty fun, and yes - we sometimes say "y'all" in the Golden State. Aaaand some of us love hockey more than ball sports. 🏒🏒🏒
 
CH1 said:
Unrelated to anything, I’ve used MSG before when making Chinese dishes but now I use it almost every day…. gamechanger
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Gonna have to give it a try. I remember it being around the house many years ago, but don't recall its benefits, possibly bc the stuff we were cooking already had pretty complex flavor combos. How do you use it in your food prep?
 
Cal Gal said:
Gonna have to give it a try. I remember it being around the house many years ago, but don't recall its benefits, possibly bc the stuff we were cooking already had pretty complex flavor combos. How do you use it in your food prep?
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Still playing around with it but use it as a flavour enhancer….tonight I will use some on roasted brocolli… the other night I added it to my stovetop popcorn. Basically, I reduce the salt I’d normally use by 25% and sub in the MSG
 
CH1 said:
Still playing around with it but use it as a flavour enhancer….tonight I will use some on roasted brocolli… the other night I added it to my stovetop popcorn. Basically, I reduce the salt I’d normally use by 25% and sub in the MSG
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Huh. Good notes - thanks. I seem to do okay with my salt intake, but a flavor enhancer sounds like a good deal, plus you seem to KISS. Sometimes Simple truly is better.
 
I use the stuff below for tagines, soups, stews, chicken, fish. . . . Note that a little can go a long way, so consider doing a tasting to figure out your ratios. Also, I like using meyer lemons if I can get 'em. My personal preference is to omit the herbs, etc., but they're optional so "Roll yer own." 😉

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Preserved Lemons Paste
Author: Tracey Hatch-Rizzi

Ingredients​

  • 3 lemons large - see Note for trying with limes (Cal Gal: I'm not a lime fan 😖 but "Roll yer own....")
  • ¼ cup lemon juice fresh - juice of about 3 large lemons
  • ½ cup water
  • 1 tablespoon sea salt
  • Optional herbs: bay leaves, curry leaves, kaffir lime leaves, peppercorns, savory, rosemary, thyme, hot peppers or chilis.

Instructions​

  • Wash the lemons. Make sure to remove any waxy residue.
  • Trim the ends and discard.
  • Slice into ¼ inch slices and remove the seeds.
  • Combine the sliced lemons, lemon juice, water, salt and herbs (if using) in a small saucepan and simmer over medium-low heat and cover. TIP: Check often to make sure the liquid hasn't evaporated. Add more water or lemon juice if needed.
  • Simmer until the rinds are tender and translucent, 10-15 minutes.
  • Let cool completely.
  • Remove any herbs, if using.
  • Transfer to a blender (I like to use my Nutribullet for this) and puree until thick and smooth (think baby food consistency). If too thick, add water or more lemon juice, 1 teaspoon at a time.
  • Store in a small airtight jar and refrigerate for up to two weeks or freeze (see Note).

Notes​

Make with limes​

To make a quick preserved lime puree: Follow the above instructions, substituting the lemon for 5-6 limes and use lime juice instead of lemon juice.

Freezing​

Spoon into ice cube trays for several small servings or freeze in small freezer-safe containers. The puree should stay good in the freezer for at least a year or more.

Nutrition​

Serving: 0.5teaspoon | Calories: 3kcal | Carbohydrates: 1g | Fat: 0g | Sodium: 290mg | Net Carbs*: 0g
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Special note to zeke: This stuff makes 'tatoes really good! 😁
 
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