What's for supper - Second Course

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Lamb rogan josh with naan bread and mango/carrot pickle, not pictured because I only remembered it after food was served
 
Anybody else use Liquid Smoke before?

I picked up a bottle from our local Spar yesterday when I was strolling through the aisles. First time I spotted it.

So decided to try and use it in my cheese sauce last night. Wowzer!! That stuff is potent. Only 2 drops in a rather large pot of sauce and the maple smoky flavour dominated the sauce.

Was very nice and if anybody else is using it I would appreciate some tips and recommendations for stuff to add it to.
 
APoc184 said:
Anybody else use Liquid Smoke before?

I picked up a bottle from our local Spar yesterday when I was strolling through the aisles. First time I spotted it.

So decided to try and use it in my cheese sauce last night. Wowzer!! That stuff is potent. Only 2 drops in a rather large pot of sauce and the maple smoky flavour dominated the sauce.

Was very nice and if anybody else is using it I would appreciate some tips and recommendations for stuff to add it to.
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I remember DJ was a big proponent of liquid smoke. I haven't tried it because mainly I haven't seen it in shops.
 
akescpt said:
Ah hah! My brain was trying to decipher the method with those type of ingredients.
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was apoc's idea from earlier in the thread

breasts go in oven, done.
put on pasta sauce, salami, green pepper and finally mozzarella - pop back in oven to get cheese to melt.
 
Unfortunately no photos but I made egg muffins last night.

Half with smoked chicken and other half with bacon. Both batches had mushrooms, spring onion and big blocks of mozzarella as fillings. Topped with cheddar halfway through the baking process to get that nice golden crust on top.

Was actually pleasantly surprised that the blocks of mozzarella stayed and all melted nicely in the middle. So when you pulled them apart they had this massive cheese bomb in the middle.

Will probably make them more now than the omelettes I usually do.
 
Some help needed guys.

I have an old family mince sauce recipe from my childhood days that, among other ingredients and steps, calls for a packet of tomato soup powder to be reconstituted in evaporated milk.

But I absolutely loathe these instant soup packets. They just taste horrendous and I would like to replace that part with real/fresher/better ingredients. Which would you say will be a suitable replacement? Freshly chopped tomatoes, canned tomato puree or tomato paste?

And ratio if you would be that brave? Original recipe uses whole packet of soup mixed with 1 can of evaporated milk.
 
APoc184 said:
Some help needed guys.

I have an old family mince sauce recipe from my childhood days that, among other ingredients and steps, calls for a packet of tomato soup powder to be reconstituted in evaporated milk.

But I absolutely loathe these instant soup packets. They just taste horrendous and I would like to replace that part with real/fresher/better ingredients. Which would you say will be a suitable replacement? Freshly chopped tomatoes, canned tomato puree or tomato paste?

And ratio if you would be that brave? Original recipe uses whole packet of soup mixed with 1 can of evaporated milk.
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I would ditch the family recipe and make a proper ragu with red wine and cream. Evaporated milk and mince sounds...yea...very Afrikaans.
 
cerebus said:
I would ditch the family recipe and make a proper ragu with red wine and cream. Evaporated milk and mince sounds...yea...very Afrikaans.
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Time is the issue here. Which is why I am partly falling back on "Ouma se bolognaise" for dinner tonight.

Otherwise I would surely make a decent slow cooked sauce. But yeah it is not going to happen this week.
 
APoc184 said:
Time is the issue here. Which is why I am partly falling back on "Ouma se bolognaise" for dinner tonight.

Otherwise I would surely make a decent slow cooked sauce. But yeah it is not going to happen this week.
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https://jennyrambles.wordpress.com/2013/03/24/30-minute-bolognese-by-ina-garten/ this one I've done a couple of times, it's very quick.

If you want to do a real magic trick with a pasta sauce, the one from Marcella Hazan is jawdroppingly good. You can't quite believe it can be a real sauce, but it's great

http://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538

Seriously, ditch the powder and evaporated milk idea. Yurgh.
 
I appreciate the suggestions and I've bookmarked them for future but I literally have max 30min to both prepare and eat dinner tonight before we have to hit the road. Sometimes life is just a rush and you need to compromise. But I won't compromise to the point of getting take aways when I can avoid it.

I know I can make this old recipe in 15min or less and the kids of course love granny's version which is why I want to make it as well. Left overs will used for the kids tomorrow night as well. Was just hoping to replace the powder. Think I might just stick to the original (kids and wife have no issue with it) and experiment with alternatives later when I have the time.
 
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