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Old 05-04-2008, 04:35 PM
 
Location: Cosmic Consciousness
3,874 posts, read 11,202,416 times
Reputation: 2439
Quote:
Originally Posted by sandgirl View Post
I use coca-cola and worcestershire sauce to marinate my steaks. Steaks will be tender and flavorful every time.
WAHOO!! Okay! I will raise the first bite of my next cola-worcestershire steak to salute you! Can't wait to try this. Thank you!
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Old 05-04-2008, 04:38 PM
 
Location: Cosmic Consciousness
3,874 posts, read 11,202,416 times
Reputation: 2439
Quote:
Originally Posted by BlueWillowPlate View Post
You can grow your own, that's what I do.

I don't think I have any really *off the wall* secret ingredient.

I put nutmeg in al fredo sauce and cinnamon in spaghetti sauce but I think a lot of people do that.

I do like to occasionally use maple syrup.
When I make French toast, a put a bit of syrup in the batter.
I've even made salmon with maple syrup!
Would you please consider adopting me??! Wow, anyone who thinks in terms of dill weed, nutmeg, cinnamon and maple syrup --- mmmmmmmmm
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Old 05-04-2008, 07:29 PM
 
8,785 posts, read 2,266,362 times
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Quote:
Originally Posted by allforcats View Post
WAHOO!! Okay! I will raise the first bite of my next cola-worcestershire steak to salute you! Can't wait to try this. Thank you!

Enjoy! I've tried different methods, but like this one the best.
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Old 05-04-2008, 07:34 PM
 
Location: Florida (SW)
33,964 posts, read 10,861,768 times
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Quote:
Originally Posted by sandgirl View Post
I use coca-cola and worcestershire sauce to marinate my steaks. Steaks will be tender and flavorful every time.
I had heard that if you left a nail or a spike in coke it would dissappear....just how long do you marinate your steak, in the nail eating brew?
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Old 05-04-2008, 08:17 PM
 
8,785 posts, read 2,266,362 times
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Quote:
Originally Posted by elston View Post
I had heard that if you left a nail or a spike in coke it would dissappear....just how long do you marinate your steak, in the nail eating brew?

Well yeah, I guess if you leave the steak in the coke for 60 days it would eat it up.

The phosphoric acid tenderizes, and the caramel adds to the flavor. For half inch steak marinate 1-2 hours, depending on the quality of the meat.
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Old 05-05-2008, 05:27 AM
MB2
 
Location: Sebastian/ FL
3,496 posts, read 6,657,167 times
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All I try to use are FRESH herbs I grow in my yard.
It's appealing to the eyes, and adds the little "pick me upper" and "umpf" into dishes.
Makes a world of a difference in dishes, and is healthy as well.
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Old 05-05-2008, 01:16 PM
 
Location: Between Philadelphia and Allentown, PA
5,079 posts, read 8,495,643 times
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Quote:
Originally Posted by southdown View Post
and dark chocolate in chilli, mmmm
Really??? Dark chocolate in chili? Hmm.. sounds intriguing! I'll definitely try it!! How much do you use? What kind?
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Old 05-05-2008, 01:23 PM
 
Location: Florida (SW)
33,964 posts, read 10,861,768 times
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The dark chocolate in chili sounds like a variation on mole sauce which uses chocolate also in a traditional mexican sauce.
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Old 05-05-2008, 02:01 PM
 
Location: Kentucky
2,912 posts, read 5,045,786 times
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Parmesan cheese and pepper.
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Old 05-05-2008, 07:14 PM
 
3,368 posts, read 7,137,045 times
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Quote:
Originally Posted by andreaspercheron View Post
Really??? Dark chocolate in chili? Hmm.. sounds intriguing! I'll definitely try it!! How much do you use? What kind?
As Elston says, it is a Mexican tradition to add dark choc to some dishes. Chocolate was originally not sweet, more a savoury ingredient (i believe).

To a pot of chilli with 1lb meat, I use three or four squares of a very strong (70% cocoa solids) choc, good quality and not very sweet. You can use plain cocoa powder too, the unsweetened kind.

It adds a depth and kind of nutty smokiness that goes great with chilli. It also gives it a darker colour, which I like.

Chilli flavoured choc is good too!
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