Comments on: J-Lo’s Special Sauce http://www.saysuncle.com/2009/05/19/j-los-special-sauce/ Remember, I do this to entertain me... not you. Mon, 13 Feb 2012 17:44:29 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: John Kindrick http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221333 John Kindrick Wed, 20 May 2009 12:51:46 +0000 http://www.saysuncle.com/?p=24587#comment-221333 Its a bizzaro world we are livin in... Its a bizzaro world we are livin in…

]]> By: James McManus http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221330 James McManus Wed, 20 May 2009 08:01:22 +0000 http://www.saysuncle.com/?p=24587#comment-221330 While your pouring into the blender, chuck in a teaspoon of cumin and one serrano chili. While your pouring into the blender, chuck in a teaspoon of cumin and one serrano chili.

]]> By: SayUncle http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221313 SayUncle Wed, 20 May 2009 01:47:46 +0000 http://www.saysuncle.com/?p=24587#comment-221313 good idea on the fresh ginger. but i rarely have it. I think the next version will have some bourbon in it too. good idea on the fresh ginger. but i rarely have it.

I think the next version will have some bourbon in it too.

]]> By: SayUncle http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221311 SayUncle Wed, 20 May 2009 01:03:29 +0000 http://www.saysuncle.com/?p=24587#comment-221311 yeah, had to kill pingbacks due to spammers. yeah, had to kill pingbacks due to spammers.

]]> By: Rivrdog http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221308 Rivrdog Tue, 19 May 2009 23:38:25 +0000 http://www.saysuncle.com/?p=24587#comment-221308 linked @ Rivrdog blog. I'd send a pingback, but it looks like you don't do them. linked @ Rivrdog blog. I’d send a pingback, but it looks like you don’t do them.

]]> By: Mad Saint Jack http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221307 Mad Saint Jack Tue, 19 May 2009 23:37:28 +0000 http://www.saysuncle.com/?p=24587#comment-221307 I'm a fan of this BBQ sauce because of the pure snark on the bottle. <a HREF="http://www.firehotsauces.com/bq0010.html" rel="nofollow">Pappy's Sauce For Sissies</a> I’m a fan of this BBQ sauce because of the pure snark on the bottle.

Pappy’s Sauce For Sissies

]]> By: tgirsch http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221294 tgirsch Tue, 19 May 2009 22:29:06 +0000 http://www.saysuncle.com/?p=24587#comment-221294 Also, I guarantee you that this recipe would be greatly improved by grinding your own ginger rather than using the powder. Just buy a hand of the stuff, break off a couple of fingers, and peel and grate them. Because it's not powder, you'll probably want to throw the grated ginger in just before the frappe step. Otherwise, a stick blender is your friend. Also, I guarantee you that this recipe would be greatly improved by grinding your own ginger rather than using the powder. Just buy a hand of the stuff, break off a couple of fingers, and peel and grate them. Because it’s not powder, you’ll probably want to throw the grated ginger in just before the frappe step. Otherwise, a stick blender is your friend.

]]> By: tgirsch http://www.saysuncle.com/2009/05/19/j-los-special-sauce/comment-page-1/#comment-221293 tgirsch Tue, 19 May 2009 22:26:04 +0000 http://www.saysuncle.com/?p=24587#comment-221293 For what it's worth, whenever I make bacon, I put a clean paper towel into a small fine-mesh strainer and pour the bacon fat through that into a glass container. This can be put in the fridge and will keep approximately forever. Then, whenever I need cooking fat for whatever purpose, I can just spoon out what I need. Refrigerated bacon fat scoops pretty much like ice cream. This makes for a tasty and surprisingly not-all-that-bad-for-you butter or margarine replacement for pan sauteing, because you can get away with using about 1/3 to 1/2 of what you would if you were using butter or margarine. 1 tsp of bacon fat is all you need if you're cooking up a couple of boneless skinless chicken breasts. That would take at least a tablespoon of butter. Anyway, my point is that it's good to keep a standby of bacon fat on hand. My next installment: making your own lard, and why it's what you should use instead of shortening. :) For what it’s worth, whenever I make bacon, I put a clean paper towel into a small fine-mesh strainer and pour the bacon fat through that into a glass container. This can be put in the fridge and will keep approximately forever. Then, whenever I need cooking fat for whatever purpose, I can just spoon out what I need. Refrigerated bacon fat scoops pretty much like ice cream.

This makes for a tasty and surprisingly not-all-that-bad-for-you butter or margarine replacement for pan sauteing, because you can get away with using about 1/3 to 1/2 of what you would if you were using butter or margarine. 1 tsp of bacon fat is all you need if you’re cooking up a couple of boneless skinless chicken breasts. That would take at least a tablespoon of butter.

Anyway, my point is that it’s good to keep a standby of bacon fat on hand.

My next installment: making your own lard, and why it’s what you should use instead of shortening. :)

]]>