I was rather naughty yesterday (advice please)

Introductions and chatter

I was rather naughty yesterday (advice please)

Postby GUS » Sat Aug 09, 2014 10:57 am

In the Wholesalers rootling round the reduced section, & a sensible manager who is of the some profit is better than landfill costs was marking down far better than the staff normally do (friday night wanted to get home I imagine too).

So a 25kg sack of caster sugar for £10.00 (tiny hole in sack)
250 ml of apple balsemic vinegar £1.00
3 litres madeira cooking wine (de-alcoholised box) for £3.00
40 x 200g wraps of unsalted butter £5.00


Amongst others.

I have no idea what i'm going to do ..so some suggestions welcome, I suppose along with the eggs I could try perfecting meringues, but that doesn't really appeal

Any of this useful for some soaks for meat & rib / bbq sauce batch making for possible freezing?
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: I was rather naughty yesterday (advice please)

Postby wheels » Sat Aug 09, 2014 12:29 pm

Well, you could make tons of cup cakes with butter icing! The balsamic and wine surely have some use in a marinade?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: I was rather naughty yesterday (advice please)

Postby GUS » Sat Aug 09, 2014 3:11 pm

Yes, enough damn cupcakes, but I do have a mass of sugar for ribs I suppose.

http://forum.sausagemaking.org/viewtopic.php?f=12&t=5809&p=49119&hilit=madeira#p49119 (as per the recipe here) inc 1/2 cup of madeira? ..might be worth a try.

Any ribby or smoker / roast meat recipes that anyone knows of that will go well with madeira anyone?

I guess it is a bit pricey normally to slosh around as a rib sauce perhaps? ..or maybe it just makes em taste awful
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: I was rather naughty yesterday (advice please)

Postby GUS » Sat Aug 09, 2014 3:19 pm

I guess I will be smoking some of that butter though.

& just found this..

Madeira BBQ Sauce:

1/4 C madeira wine
Beef jus (from the cooking)
1/4 dijon mustard
1 tsp tomato paste
1 garlic clove
Splash of heavy cream
Steak fond (from searing the steak)
salt and pepper to taste.

from here http://thatothercookingblog.com/2014/05 ... tatouille/

(not the sort of concoction I was looking for, ..I'm after a decent batch sauce to try, but hey)
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: I was rather naughty yesterday (advice please)

Postby wheels » Sat Aug 09, 2014 5:25 pm

Interesting recipes, I look forward to reading how they turn out.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: I was rather naughty yesterday (advice please)

Postby Goaty » Sun Aug 10, 2014 2:55 pm

You could add some port to the Madeira & reduce the whole lot to a thick syrup to use as the base for chicken liver parfait.

There's a Heston Blumenthal recipe for chicken liver that also uses 400g butter. 2 birds, 1 stone?
Goaty
Registered Member
 
Posts: 31
Joined: Mon May 05, 2014 7:24 pm

Re: I was rather naughty yesterday (advice please)

Postby GUS » Mon Aug 11, 2014 3:26 pm

Good idea! thank you, I tend to have a few bottles of port whatever the weather.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: I was rather naughty yesterday (advice please)

Postby vagreys » Sat Aug 16, 2014 5:59 pm

Here's a sauce for things like peppercorn sirloin steak. Something to do with some of that butter.

One-Shot Sauce

8 ounces Butter
4 tablespoons Onion, finely chopped
1 Garlic clove, minced
4 tablespoons Whiskey
2 tablespoons Worcestershire sauce
1 tablespoon Black pepper, ground
3/4 teaspoon Dry mustard, ground
1/2 teaspoon Salt
1/4 teaspoon Tabasco sauce

Melt butter in a saucepan; add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat to mix. Makes 1-1/2 cups.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1653
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Re: I was rather naughty yesterday (advice please)

Postby Goaty » Sat Aug 16, 2014 6:17 pm

Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.
Goaty
Registered Member
 
Posts: 31
Joined: Mon May 05, 2014 7:24 pm

Re: I was rather naughty yesterday (advice please)

Postby GUS » Sat Aug 16, 2014 8:18 pm

That sounds delicious but dangerous.

must, ..resist...
























..damnit!
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: I was rather naughty yesterday (advice please)

Postby wheels » Sat Aug 16, 2014 11:42 pm

Goaty wrote:Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.


Interesting, but what do you do with the cooked dry solids?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: I was rather naughty yesterday (advice please)

Postby Goaty » Sun Aug 17, 2014 6:44 am

wheels wrote:
Goaty wrote:Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.


Interesting, but what do you do with the cooked dry solids?

Phil


I use it to top stuff like scrambled eggs, pasta, soups or over a piece of fish.

It's also useful for baking: it makes good cookies & brownies.

Shelf life is almost infinite.
Goaty
Registered Member
 
Posts: 31
Joined: Mon May 05, 2014 7:24 pm

Re: I was rather naughty yesterday (advice please)

Postby wheels » Sun Aug 17, 2014 10:47 am

Thanks Goaty. It's completely new to me - I can feel some experiments coming on!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Chatter

Who is online

Users browsing this forum: No registered users and 11 guests