|
|
Post by smokey on Nov 23, 2014 20:57:26 GMT 10
This has been natting me for some time. I've got dozens of US sauces and as time goes on, I kind of humpf at them as typical and nothing new.
Time to make a new flavour and Id like this forum to come up with it.
Ill start with a base of tamorillo
|
|
|
|
Post by chrisg on Nov 24, 2014 9:26:21 GMT 10
 I'm game, will just have to find some to experiment with Memory says a deliciously tart flavour, would go well with red onion and of course chili but not a spectacularly hot one I'd think ? Cheers |
|
|
|
Post by 420kev on Nov 24, 2014 10:31:03 GMT 10
treakle, cinnamon, allspice and JD
yeah i know........i'm a tripper
kevin
|
|
|
|
Post by smokey on Nov 24, 2014 13:28:19 GMT 10
Here are a few possible inclusions with a few allready listed.
1 kg Tamarillo skinned ( sub with tomatoes) (Tart)
1/2 cup Port Wine (sweet booze)
1/2 cup Beef stock (savoury)
Six Red Chili- like serano (sweet heat)
1 cup sugar or golden syrup or treacal (sweet)
1 cup white Vinagar (acid)
1 Red onion (sweet savoury)
1 thumb size fresh grated Ginger (herb)
1 TBS Tamarind paste. (Acid)
1/4 cup Lime juice (Acid)
1 Tsp Fish sauce (salt)
1 TBS Worchestshire sauce (salt)
1 Tsp garlic powder (herb)
1/2 Tsp cinnamon (spice)
1 TBS Kecap Manis (sweet/ salt)
I suppose what I'm doing here is what I Normaly do on pen and paper but do it here instead.
Make a big list of possibles and then eliminate or draw out what might work. Then test
|
|
|
|
Post by captaincook on Nov 24, 2014 16:08:44 GMT 10
Its screaming for some acidity like citrus to balance it and some salt to give it a savory undertone. Lime Juice and fish sauce should do it.
|
|
|
|
Post by smokey on Nov 24, 2014 17:29:09 GMT 10
Updated. Which way do we want to go? Simple and light or complex and interesting? May as well go complex and have some fun with it  If anyone spots something they think just won't work I'll put a line through it. Feel free to add something. I'm currently thinking about purée beetroot in a small quantity |
|
|
|
Post by Gus65 on Nov 24, 2014 20:17:59 GMT 10
Less is more.
Kecap Manis, chilli and lime juice maybe.
|
|
|
|
Post by 420kev on Nov 24, 2014 20:27:59 GMT 10
and some more chili again.
bacon as well
kevin
|
|
|
|
Post by Gus65 on Nov 24, 2014 20:43:43 GMT 10
Garlic too
|
|
|
|
Post by chrisg on Nov 25, 2014 9:14:07 GMT 10
Ratios, and application to "Recipes to Riches" Cheers |
|
|
|
Post by smokey on Nov 25, 2014 14:17:03 GMT 10
Updated. It's looking a little exotic |
|
|
|
Post by chrisg on Nov 25, 2014 15:24:38 GMT 10
Somewhat, but very interesting Might be time to do a smaller proof batch ? Cheers |
|
|
|
Post by smokey on Dec 3, 2014 16:18:11 GMT 10
haven't forgoten this, Can't find tamerillos. I thought they'd be out by now. At this rate I should grow a tree  |
|
|
|
Post by Gus65 on Dec 3, 2014 19:51:36 GMT 10
Grow two that way when the sauce turns out to be spectacular you can send us some.  |
|
|
|
Post by smokey on Dec 3, 2014 20:26:22 GMT 10
Grow two that way when the sauce turns out to be spectacular you can send us some. That might just be the way of things my friend. I did once wait ten years to get Yuzu. If This don't happen soon I'll go tomatoe and Passionfrute combined as the closesed combo |
|
