Michi
I dislike attempts to rewrite history
OK, here you go. Do not—ever—make this. Trust me. You really don't want to…
Coca Cola chicken:
Coca Cola chicken:
That looks good. What's the problem with it?Beef sandwhich
Do you see any beige?That looks good. What's the problem with it?
OK, here you go. Do not—ever—make this. Trust me. You really don't want to…
Coca Cola chicken:
View attachment 76073
OK, here you go. Do not—ever—make this. Trust me. You really don't want to…
Coca Cola chicken:
View attachment 76073
Well, you are entitled to like what you likeI've experimented in the past with coke a cola and poultry with good success. Mainly on thanksgiving. Cooking the turkey to 85% then finishing on broil with regular coke in a squirt bottle. Opening the door every 5 min or so to spay the turkey. It actually turns out pretty damn good in my opinion.
my favorite soft drink reduction to use for BBQ sauce is cheerwineSoda's relatively new globally. It's interesting to see where it ends up... In some cuisines it was a new ingredient. In others it was a replacement (usually starting with ingredients that WWII disrupted access to).
Some preparations of carnitas use Coke (Mexican Coke--the good stuff in the bottle with cane sugar). It's a bit of a debate... Some restaurants make a big deal of putting it on the menu that they do NOT use Coke.
Some Filipino dishes use soda--Longaniza uses Sprite for example. Sprite (called "cider") in a few Korean dishes.
I think Dr. Pepper could do well in BBQ sauce... Tamarind soda as a pork marinade... Root beer with Cod...
Friend of mine always "brines" chicken in coke for sweet and sour dishes
Alright, alright. I'll just have to accept that some people have awful tasteI’ve used coke to make ham gravy for almost 20 years. Combined with cloves and black pepper, makes for great flavor.
Tiger prawns! They look delicious but seriously the taste is pretty terrible.Alright, alright. I'll just have to accept that some people have awful taste
But, rather than bashing on poor Michi, how about some other suggestions of things that look better than they taste? (Personally, I find that quite challenging, actually…)
I've never managed to achieve that perfect balance, not as well as those Thai cooks can do it.I’ve found in some* dishes, adding sweetness adds depth to a dish. Same idea as adding acid. Al long as everything is balanced.... I’ll add a little cane sugar to my fried rice if I’m not using sweet soy. Some soups as well. The idea isn’t to make a candied dish, it’s to add complexity.
I know you mean the garnishes, but what about zucchini flowers? They're pretty tasty.Also, edible flowers look amazing but taste terrible
Do you have an aversion to prawns in general, or just to tiger prawns?Tiger prawns! They look delicious but seriously the taste is pretty terrible.
That's goat cheese with green ants.What is it?
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