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Discussion Cooking & Baking — The Chaat Chat
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D36
HERE I GOOOOOOOOOO!!!!!!
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One my first attempt, I just put the chocolate chips into mix, so I figured that melting them would help them blend in.
D36
HERE I GOOOOOOOOOO!!!!!!
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Yeah...... I realized that after the first attempt
On my second attempt, I melted the chocolate last after mixing the dry ingredients and the pumpkin mix.
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kvetcha
hoopy frood
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Yeah, this. Although, do what makes you happy!
D36
HERE I GOOOOOOOOOO!!!!!!
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Ah, I see what you're both saying.
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I can’t stop cracking up from this
kvetcha
hoopy frood
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Drawer microwaves suck. Their only benefit is that they allow you to stow the microwave in a cabinet below waist height.
OP
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okay so I made absolutely delicious Orange Tofu last week and have to tell y’all what I did
the photo keeps getting compressed to shit, so… pretend this is a better image, lmao
it’s tricky time-management wise, but holy shit does it taste so good. have a plan of attack first — then go go go!
Tofu Ingredients
1. Press the tofu to dry it out! This makes it extra crispy.
My quick-and-sloppy method: Place paper towel on a large plate. Cut the tofu in depthwise thirds, as if you broke a book into three parts. Place these on the paper towel, open-faced gaze to heaven. Place a matching plate on top. Gently press, then put a heavy bowl or something else on top. Give it a solid half-hour to an hour — replace the paper towel a time or two in between if you want to be picky. Or… don’t be a broke-ass bit like me and buy a tofu press!
2. When you’re almost ready for full prep, preheat the oven to 425°.
3. Cut your now-drier tofu into roughly equal chunks. Aim for roughly finger-third, maybe an inch by half-inch? Consistency helps, but who has the time?
4. Lightly douse with soy sauce. You could also marinate, but I was mostly focused on the sauce!
5. Coat lightly with cornstarch. I’m a little freak so I was meticulous and rubbed down each face of each chunk. You want a thin layer, no bunched-up starch spots. You could hardly tell it was there on mine, for better or worse.
6. Evenly disperse across a piece of parchment paper on a sheetpan, then liberally drizzle the vegetable oil. Make sure you can flip them without too much trouble!
7. Cook in the oven at 425° — roughly ten minutes each side. Make sure they’re fairly crispy on the bottom pre-flip.
8. If your timing is right, you will have just wrapped up the tasty tasty sauce. We’ll need it for the last step!
9. Dump the crispy tofu into a frying pan and coat with orange sauce. Fry for maybe another ten minutes at medium-to-low-medium heat, taking extra care not to burn them!
Make the Rice
I have a rice cooker so I’m kind of a cheat in this department. These steps are based on having a rice cooker. If you don’t have one, be normal about rice.
1. Scoop up three “cups” of rice — as in the cup that came with the rice cooker — and rinse that shit off thoroughly with a fine-mesh strainer. (Botulism is real!)
2. Add the designated amount of water according to your rice cooker. This is about 2+ real cups for me.
3. Lightly salt the water and pour in a good bloop of sesame oil. It makes it taste even better!
4. Start cooking once you have about :30 to :45 left in your campaign — for me, this was the same time I got the tofu in the oven.
Make the Sauce
This is where it gets delicious and wild.
1. Rinse off your oranges, because we’re about to get fucking silly.
Note: You don’t have to use just oranges! Technically, I think four of my seven oranges were either tangerines or mandarins. Maybe that helped make it so good… either way, experiment with citrus!
Another Note: Okay, yeah, you can technically make this with orange juice. But that fucking blows. Eviscerate the citrus yourself for maximum flavor — and to remind yourself that you’re just a fucking animal, that you would rend whatever kept you fed in the wild, that gore is life and no suburb or rental can sterilize that hunger from your soul.
2. Return of the fine-mesh strainer! Slice each orange in half and squeeze like your life depends on it. Make sure you go through the strainer to catch all seeds and detritus, and have a measuring cup below to catch the all-drenching fruit of your labor.
3. Once you have 1 cup total of your hard-won gold, mix the following into a small saucepan: the orange juice, the brown sugar, the vinegar, the soy sauce, the garlic, and the chili flakes. NOT the cornstarch — not yet!
4. Cook this mixture on medium heat for roughly 5 minutes, stirring occasionally.
5. Boil some water with a kettle or electric kettle. Or a pot! I’m not the fucking boss of you. You’re an animal, remember? You can hunt and kill the boiling water for all I care.
6. Stir your cornstarch with a roughly equal amount of freshly-butchered boiling water. Mix into a fine wet paste, then add to the saucepan.
7. Cook it all together for another fivish minutes. Stir plenty, don’t let it burn! Be mindful of your heat — err lower and longer if needed.
Voila! You should now have an intoxicatingly flavorful little pot-o’-somethin’. Savory, sweet, tart, spicy… perfectly and deliciously balanced.
Now… let’s put it on everything.
Make the Vegetables
The steps here depend on what vegetables you picked! I recommend pan-frying to make nice and toasty first.
Then, once the sauce is ready, add sauce to your veggies to get a nice glaze / integration.
Pan-fry the mixture on low-medium heat, taking care not to burn. Give this maybe 10 minutes or so — it tastes better if the sauce is meaningfully cooked with the components.
If you’re a freak like me, you can totally use the same pan for the veggie-to-sauce and tofu-to-sauce integrations.
Get Your Shit Together
Now serve that shit up! I like to use fairly deep bowls and layer.
Rice first, a hearty serving. Drizzle a little sauce directly into the rice.
Then add tofu and veggies on top. Food enjoyers can stir upon receipt for tasty tasty turbulence.
You Did It
Did you do it? I hope so! It’s fucking tasty!
Let me know if you give this a try and how it turns out for you!
Cheers!
the photo keeps getting compressed to shit, so… pretend this is a better image, lmao
it’s tricky time-management wise, but holy shit does it taste so good. have a plan of attack first — then go go go!
Tofu Ingredients
- Extra Firm Tofu
- Soy Sauce
- Cornstarch
- Vegetable Oil
- 7 Oranges or Orangelikes
- 1/2 cup Brown Sugar
- 2 tbsp Vinegar (White or Rice Wine)
- 2 tbsp Soy Sauce
- 1/2 tsp Minced Garlic
- 1/2 tsp Chili Flakes
- 1 tbsp Cornstarch
- Rice
- Salt
- Sesame Oil
- Vegetable of Choice
- (Broccoli + Cauliflower work great!)
1. Press the tofu to dry it out! This makes it extra crispy.
My quick-and-sloppy method: Place paper towel on a large plate. Cut the tofu in depthwise thirds, as if you broke a book into three parts. Place these on the paper towel, open-faced gaze to heaven. Place a matching plate on top. Gently press, then put a heavy bowl or something else on top. Give it a solid half-hour to an hour — replace the paper towel a time or two in between if you want to be picky. Or… don’t be a broke-ass bit like me and buy a tofu press!
2. When you’re almost ready for full prep, preheat the oven to 425°.
3. Cut your now-drier tofu into roughly equal chunks. Aim for roughly finger-third, maybe an inch by half-inch? Consistency helps, but who has the time?
4. Lightly douse with soy sauce. You could also marinate, but I was mostly focused on the sauce!
5. Coat lightly with cornstarch. I’m a little freak so I was meticulous and rubbed down each face of each chunk. You want a thin layer, no bunched-up starch spots. You could hardly tell it was there on mine, for better or worse.
6. Evenly disperse across a piece of parchment paper on a sheetpan, then liberally drizzle the vegetable oil. Make sure you can flip them without too much trouble!
7. Cook in the oven at 425° — roughly ten minutes each side. Make sure they’re fairly crispy on the bottom pre-flip.
8. If your timing is right, you will have just wrapped up the tasty tasty sauce. We’ll need it for the last step!
9. Dump the crispy tofu into a frying pan and coat with orange sauce. Fry for maybe another ten minutes at medium-to-low-medium heat, taking extra care not to burn them!
Make the Rice
I have a rice cooker so I’m kind of a cheat in this department. These steps are based on having a rice cooker. If you don’t have one, be normal about rice.
1. Scoop up three “cups” of rice — as in the cup that came with the rice cooker — and rinse that shit off thoroughly with a fine-mesh strainer. (Botulism is real!)
2. Add the designated amount of water according to your rice cooker. This is about 2+ real cups for me.
3. Lightly salt the water and pour in a good bloop of sesame oil. It makes it taste even better!
4. Start cooking once you have about :30 to :45 left in your campaign — for me, this was the same time I got the tofu in the oven.
Make the Sauce
This is where it gets delicious and wild.
1. Rinse off your oranges, because we’re about to get fucking silly.
Note: You don’t have to use just oranges! Technically, I think four of my seven oranges were either tangerines or mandarins. Maybe that helped make it so good… either way, experiment with citrus!
Another Note: Okay, yeah, you can technically make this with orange juice. But that fucking blows. Eviscerate the citrus yourself for maximum flavor — and to remind yourself that you’re just a fucking animal, that you would rend whatever kept you fed in the wild, that gore is life and no suburb or rental can sterilize that hunger from your soul.
2. Return of the fine-mesh strainer! Slice each orange in half and squeeze like your life depends on it. Make sure you go through the strainer to catch all seeds and detritus, and have a measuring cup below to catch the all-drenching fruit of your labor.
3. Once you have 1 cup total of your hard-won gold, mix the following into a small saucepan: the orange juice, the brown sugar, the vinegar, the soy sauce, the garlic, and the chili flakes. NOT the cornstarch — not yet!
4. Cook this mixture on medium heat for roughly 5 minutes, stirring occasionally.
5. Boil some water with a kettle or electric kettle. Or a pot! I’m not the fucking boss of you. You’re an animal, remember? You can hunt and kill the boiling water for all I care.
6. Stir your cornstarch with a roughly equal amount of freshly-butchered boiling water. Mix into a fine wet paste, then add to the saucepan.
7. Cook it all together for another fivish minutes. Stir plenty, don’t let it burn! Be mindful of your heat — err lower and longer if needed.
Voila! You should now have an intoxicatingly flavorful little pot-o’-somethin’. Savory, sweet, tart, spicy… perfectly and deliciously balanced.
Now… let’s put it on everything.
Make the Vegetables
The steps here depend on what vegetables you picked! I recommend pan-frying to make nice and toasty first.
Then, once the sauce is ready, add sauce to your veggies to get a nice glaze / integration.
Pan-fry the mixture on low-medium heat, taking care not to burn. Give this maybe 10 minutes or so — it tastes better if the sauce is meaningfully cooked with the components.
If you’re a freak like me, you can totally use the same pan for the veggie-to-sauce and tofu-to-sauce integrations.
Get Your Shit Together
Now serve that shit up! I like to use fairly deep bowls and layer.
Rice first, a hearty serving. Drizzle a little sauce directly into the rice.
Then add tofu and veggies on top. Food enjoyers can stir upon receipt for tasty tasty turbulence.
You Did It
Did you do it? I hope so! It’s fucking tasty!
Let me know if you give this a try and how it turns out for you!
Cheers!
Last edited:
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Alright so beef prices have really skyrocketed, to the point where I don't really buy it anymore, but I found some on 50% discount and was determined to stretch it as far as I possibly could lol. Some of the photos are pretty bad, but I'm a cook not a photographer dammit! It all tasted really good at least
Beef and broccoli
Some janky ass barbecue. Sauce is chunky because I didn't realize I was out, so I MacGyver'd some of my own. Sides are cornbread muffins and baked beans
Italian beef and knockoff Cubano. Bread turned out kinda scuffed, probably didn't let it rise enough, but oh well. Homemade giardiniera like a true Chicagoan!
This one's a curry, probably should've taken a photo before mixing it because it looks kinda nasty here lol. But again I promise it tasted good!
And some birria tacos, once again not the prettiest but you're probably tired of hearing me say that at this point lol
Beef and broccoli
Some janky ass barbecue. Sauce is chunky because I didn't realize I was out, so I MacGyver'd some of my own. Sides are cornbread muffins and baked beans
Italian beef and knockoff Cubano. Bread turned out kinda scuffed, probably didn't let it rise enough, but oh well. Homemade giardiniera like a true Chicagoan!
This one's a curry, probably should've taken a photo before mixing it because it looks kinda nasty here lol. But again I promise it tasted good!
And some birria tacos, once again not the prettiest but you're probably tired of hearing me say that at this point lol
kvetcha
hoopy frood
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that all looks scrumptious.Alright so beef prices have really skyrocketed, to the point where I don't really buy it anymore, but I found some on 50% discount and was determined to stretch it as far as I possibly could lol. Some of the photos are pretty bad, but I'm a cook not a photographer dammit! It all tasted really good at least
Beef and broccoli
Some janky ass barbecue. Sauce is chunky because I didn't realize I was out, so I MacGyver'd some of my own. Sides are cornbread muffins and baked beans
Italian beef and knockoff Cubano. Bread turned out kinda scuffed, probably didn't let it rise enough, but oh well. Homemade giardiniera like a true Chicagoan!
This one's a curry, probably should've taken a photo before mixing it because it looks kinda nasty here lol. But again I promise it tasted good!
And some birria tacos, once again not the prettiest but you're probably tired of hearing me say that at this point lol
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I'm finding this menu a little hard to read, but... I'll get the orange tofu. Thanks!
D
Deleted member 1468
Guest
What is your spaghetti policy here?
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While I was going through some old photos for a post in the pizza toppings thread (shameless plug), I scrolled past some of the slightly prettier things I've made that I figured I'd share!
Savory cannolis (yes, inspired by The Bear lol)
Gumbo
Nashville hot chicken on cornbread waffles
Chocolate biscottis
Savory cannolis (yes, inspired by The Bear lol)
Gumbo
Nashville hot chicken on cornbread waffles
Chocolate biscottis
D
Deleted member 1468
Guest
Spaghetti w/ garlicky roasted tomatoes, basil, crushed peppercorns, hot sauce
Spinach salad w/ strawberries, herby goat cheese, balsamic dressing
Roasted asparagus & potatoes
Spinach salad w/ strawberries, herby goat cheese, balsamic dressing
Roasted asparagus & potatoes
freedomseekr
history of ill-fated behaviour
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I made some vegetarian fajitas today.
Base filling: Vegan mince + beans + onions + pepper + seasoning mix (yeah I'm that doofus)
Toppings: Corn, tomato salsa, romaine lettuce, jalapenos, avocado, grated cheddar
Some stuff is left over, will turn this into a pasta dish on Monday.
kvetcha
hoopy frood
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It is nearly Peak Tomato season.
I recommend Eric Kim's Furikake Tomato sandwiches:
1) lightly toast two slices of soft white bread
2) cut a couple of slabs of perfectly ripe tomato
3) spread both pieces of bread generously with Kewpie mayo
4) sprinkle both generously with furikake
5) add tomato, maybe a sprinkle of salt, top with the second piece of bread
6) cut on the diagonal and enjoy
I recommend Eric Kim's Furikake Tomato sandwiches:
1) lightly toast two slices of soft white bread
2) cut a couple of slabs of perfectly ripe tomato
3) spread both pieces of bread generously with Kewpie mayo
4) sprinkle both generously with furikake
5) add tomato, maybe a sprinkle of salt, top with the second piece of bread
6) cut on the diagonal and enjoy
OP
OP
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spaghet someWhat is your spaghetti policy here?
kvetcha
hoopy frood
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I read this like Italian Duke Nukem
D36
HERE I GOOOOOOOOOO!!!!!!
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Oh, those biscottis look scrump-diddly-umptolious!While I was going through some old photos for a post in the pizza toppings thread (shameless plug), I scrolled past some of the slightly prettier things I've made that I figured I'd share!
Savory cannolis (yes, inspired by The Bear lol)
Gumbo
Nashville hot chicken on cornbread waffles
Chocolate biscottis
D36
HERE I GOOOOOOOOOO!!!!!!
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Today, I return with a vengeance!
I made some pepper steak with white rice (though I fucked up the rice).
Ingredients
Beef Sirloin Steak, cut into 2 inch pieces
2 Green Bell Peppers
1 Onion
2 cans of gravy
Garlic Powder
1 bag of White Rice
Vegetable Oil
Process
Admittedly, I may have done things inefficiently and out of order. I started with cutting the steak into 2 inch pieces, then I poured some vegetable oil onto the skillet to cook the pieces as groups of 7 and put garlic powder on each side. I taste tested a few of the pieces to make sure they tasted right. While cooking the steak, I made the mistake of putting the entire bag of rice into pan. Despite following the instructions on the back of the bag, the rice wasn't soft enough. Once the steak was finished, I started cutting the vegetables, then I placed them on the skillet with a cover, letting them stew for 5 minutes. The final step was heating the gray; I emptied the 2 cans onto a separate skillet before heating it. Once I started to heat the skillet, I stirred the gravy to help it warm up; once it was hot enough, I poured some of it one the plate with a ladle and voila! The dish is done! The process took about an hour and a half.
Conclusion
Besides the rice, I'd say that the dish came out great! It tasted exactly how my Mom makes it, aside from the garlic powder, she had some and she liked it too! I want to try it again with the rice and to be more efficient with the whole process.
I made some pepper steak with white rice (though I fucked up the rice).
Ingredients
Beef Sirloin Steak, cut into 2 inch pieces
2 Green Bell Peppers
1 Onion
2 cans of gravy
Garlic Powder
1 bag of White Rice
Vegetable Oil
Process
Admittedly, I may have done things inefficiently and out of order. I started with cutting the steak into 2 inch pieces, then I poured some vegetable oil onto the skillet to cook the pieces as groups of 7 and put garlic powder on each side. I taste tested a few of the pieces to make sure they tasted right. While cooking the steak, I made the mistake of putting the entire bag of rice into pan. Despite following the instructions on the back of the bag, the rice wasn't soft enough. Once the steak was finished, I started cutting the vegetables, then I placed them on the skillet with a cover, letting them stew for 5 minutes. The final step was heating the gray; I emptied the 2 cans onto a separate skillet before heating it. Once I started to heat the skillet, I stirred the gravy to help it warm up; once it was hot enough, I poured some of it one the plate with a ladle and voila! The dish is done! The process took about an hour and a half.
Conclusion
Besides the rice, I'd say that the dish came out great! It tasted exactly how my Mom makes it, aside from the garlic powder, she had some and she liked it too! I want to try it again with the rice and to be more efficient with the whole process.
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I made croissants from scratch recently!
I also wanted to fill them with almond cream (which I made by mixing homemade almond butter with coconut milk). Typically you bake the croissants first and then fill them with a piping bag. I don't have a piping bag though, so I tried to freeze pucks of almond cream, roll the croissant dough around them and then bake. Unfortunately the cream all leaked out during baking though lol
I also wanted to fill them with almond cream (which I made by mixing homemade almond butter with coconut milk). Typically you bake the croissants first and then fill them with a piping bag. I don't have a piping bag though, so I tried to freeze pucks of almond cream, roll the croissant dough around them and then bake. Unfortunately the cream all leaked out during baking though lol
chocolate_supra
Must proceed at a high velocity #TeamDecade
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It's a very simple thing but I baked some cornbread muffins and I think they came out kinda pretty
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Very nice! I love cornbread. Hot take: barbecue sides might be better than the actual meatIt's a very simple thing but I baked some cornbread muffins and I think they came out kinda pretty
Do you make yours more sweet or more savory? More cakey or coarser crumb? With or without corn? The hard hitting questions
chocolate_supra
Must proceed at a high velocity #TeamDecade
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See that's the thing, I have no idea
I just used the mix and followed the instructions, except for the part where I added a little melted butter to the batter because I saw it in another recipe.
And I can't really speak to how these compare to other recipes because I don't really eat cornbread much. These were for my dad. I genuinely just thought they looked nice with the way the tops browned.
kvetcha
hoopy frood
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Love cornbread, but corn pudding is where it's at.
OP
OP
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I once cooked a man alive
chocolate_supra
Must proceed at a high velocity #TeamDecade
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ooooh what'd you say to him?
Megafan96
Born to be Wild~
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ALRIGHT FAMI, IT'S TIME
I'll be uploading a little more as I go, but I figure I'm unlikely to devour 9 gatdamn pork sandwiches in one day, so, I'd start with 2 and establish some stuff.
THE BASE:
I made an extremely simple pulled pork, specifically with Fire & Smoke Society's 'Hot for Peacher' rub, and a can of cola for braising. This was tossed in a slow cooker low and slow for about 8 hours before I attacked it, and though you can get vaguely sweet/the slightest bit of heat, it's mostly plain. I didn't even add any excess salt- We're judging the saltiness of these sauces too.
THE EXCLUSION:
I do not have the Carolina BBQ. It was on amazon, but I didn't want to drop 17$ for a sauce that I might not like. Guy Fieri did make 9 sauces- I sample naught but 8.
THE BIAS:
I did pick up a bottle of the "Mop Sauce" to use on ribs last month, and it was tasty. It got used pretty fast in my house of myself and 6 people who have varying levels on the "Not Respecting My Food" scale, but, a random sauce disappearing that fast speaks to it's quality when things like Kinder or Jack Daniels Honey BBQ disappear much slower.
...The reason the Jack Daniels took a while, for anyone curious, is because it ain't no Jim Beam Bourbon BBQ Sauce.
Anyhow.
THE PROCESS:
I take some of the control pork, and mix it in with the sauce, regardless of what the sauce's claims and desired environment are. At this moment, I have tried 4 out of the 8 sauces I have on deck, but two without pork. I go for a light coating, consistent at about 1tbsp per sandwich. If it needs more, I'd argue the sauces flavor is weak. Anyone can drench some shit on a bun. I also am going with King's Hawaiian Savory Butter Rolls for a sandwich vessel, otherwise unseasoned. I think this is the most neutral showing I can offer...
However, Even Guy Fieri himself may disagree with me...
Regarding Fiery Guy's own [very funny named] Donkey Sauce, Food Network, Occasional Den of the Fiery Guy himself, states:
Years ago, Guy developed a sauce for a burger and told a fellow chef that you have to really slather it on “or else you’re a jackass."
I wish to merely get a general idea of how the sauce works within the context of a standard application, but, I may come back to these with the intent of having a large amount of it upon a medium- Likely Belgian Fries.
I believe The Process should work, however. I just wanted to be clear that I've done my research into the whims of the Patron Saint of Flavortown, and though I choose to reject his teachings for the sake of this rating scale, I dare not completely neglect his whims.
The Journey:
1. Guy Fieri's Flavortown Mop Sauce
Flavortown Lore: Mop Sauce is your Flavortown insurance policy against dry, boring barbecue. Spices, molasses, and some mustard tang, all workin’ together to keep that meat moist! Slather or “mop” it on your next barbecue meat of choice while it cooks.
Technically, I will have to update this with the context of the pulled pork I just made, but I have used this on pork ribs, to flavor pork loin, and mixed with mayonnaise to make a thin spread to put over buns, so I'm willing to throw my experience down on this one.
This is put simply, a very nice mop sauce. It's nothing I haven't made/seen before, but it does keep a very nice application of being damned delicious when slow cooking or slow braising alongside meat [That Molasses really does put in it's due diligence- I suspect that's why it had a borderline glaze by the end]. I suspect that Our Guiding Sunlight Fiery Guy himself wanted it to be a little more versatile however- and I believe he succeeded. I've used this on top of carne asada nacho fries, as well as al pastor nacho fries, both to VERY delicious results. I will say though, as a new englander, I can handle malt vinegar on my fries, so, maybe I'm just conditioned. To my credit- So is he.
Still, I think the sauce is a solid 7.8 out of 10. It's a little TOO vinegar forward for me to be used as an every day sauce, but it's definitely got use weekly.
Final Embers: I think this would be really good as a base to a regular shmegular bbq, or on top of a chili dog to cut through some of that richness.
2. Guy Fieri's Flavortown Money Honey BBQ Sauce
Flavortown Lore: Money Honey BBQ Sauce is just what you’re lookin’ for. Sweet, sticky honey pulls together brown sugar, a hint of tomato and spices that’ll upgrade any dish… and you can take that to the bank! This sauces goes great on wings, ribs, grilled salmon, and sweet potatoes.
While I do not think Money Honey BBQ Sauce ISN'T what I'm lookin' for, I would do better to look slightly past it at it's contemporaries. I don't think it's a bad sauce per se, but, I associate the Honey BBQ flavor profile with something a lot more sweet. There IS sweetness here, but it's almost embarrassed of itself, and leans into a vinegar profile I think doesn't do this particular sauce much justice. In the context of a vinegar heavier BBQ Sauce, this one clears my allegations of it being a terrible representation and betrayer of it's own label. Where am I to find the sweetness in flavortown, if not here? Probably Honey Mustard, but we're not there yet.
Regardless, I am a fair reviewer- I will lean into the MONEY doing the heavy lifting- A popular Fiery Guy-ism that I believe in strongly. Can you pay the bills using this sauce as a special move to enhance your bread and butter?
The stickiness definitely does wonders- Texture wise, this is an insanely good sauce, and it does manage to punch you in the mouth with flavor. I believe it may have better application baking in the oven, as opposed to being mixed with a pork post shredding. The tomes suggest I should put these on wings or ribs, so, I'm going to have that in mind upon a revisit. 7.3/10 until then.
Final Embers: I do really enjoy the apple cider vinegar on top of the normal vinegar. I usually use either or when cooking, and when paired with the brown sugar and honey? I get the vision.
Also, I should have a picture of this one, but I was so hungry I just kinda demolished it. Imagine a pulled pork sandwich. That's what it looked like. Though it may imply that it was so tasty that I couldn't help but demolish it, I had company over and this was the one he chose. He seemed to like it well enough anyway.
3. Guy Fieri's Flavortown FAMOUS Donkey Sauce
Flavortown Lore: Creamy and Garlicky? Only a jacka$$ wouldn’t like our famous Donkey Sauce. Try on burgers, fries, or sammiches for a one-way ride to Flavortown.
Dude, we all know which sauce we want to talk about. It's the donkey. It claims it's famous.
A very simple representation for this photo, but it is expressly for testing purposes. This sauce was one that surprised me. It's Roasted Garlic puree stands out, and provides a great contrast, even when it's the ONLY thing working to flavor the pork. The fatty richness lent itself to the Donkey in quite the dynamic pairing, and though at first I think I was mildly unfavorable, the more I ate, the more the flavor built up, and became hard to put down. I think Our Guiding Sunlight Fiery Guy is right to say, of any of them, this is the one you may deserve shunning if you don't use in some excess. The pork in my mixing bowl was considerably tastier than the sandwich pork- but both were phenomenal. It has a right to be famous.
For proper test purposes, I tried some by itself. It's like a garlic aioli, but maybe a bit closer to Greek Toum. It's flavor is dialed back a bit from Toum. so it could be my own tastes that influence me wanting to put more on it... But then I remember his words, and I feel like our two taste buds layer upon themselves in matrimony. This is what Flavortown is all about. I'll try it in more applications, but 9.3.
Final Embers: I want to put this on nacho fries.
Oh, and Donkey is a fun name for it.
Guy Fieri's Flavortown Hearts 3.5 Over 2 Days: Top Secret Sauce [Kind of]
Flavortown Lore: A creamy aioli made with dynamite sparks of chili powder, subtle mustard, and garlic that’s good on everything. Put it on burgers, fries, and grilled veggies for a funky flavor twist.
Okay, I haven't tried this on any pork yet, so no full review, but! I feel like the taste I had was more than enough to sell me on it. Our Guiding Sun specifically says it's good on everything, so I thought to try it by itself. Especially when paired against a comparable sauce like Donkey, surely, Fiery Guy merely...Double dipped. These sauces probably have a similar flavor profile- or at best, are next door stops in flavortown
Ffffffffffffuckin' nope.
This sauce by ITSELF was phenomenal. I was having doubts about finding a burger sauce I can throw my faith into, unconditionally, but I found hope. I mean, I'm putting it in pulled pork first and foremost, but, when a burger comes near the Top Secret Sauce, I'm sure it will be intrinsically changed. Shown what lies beyond.
The tiny bit of chili powder does a lot to lift this one. It's nowhere near hot, but instead gives a nice comfortable zing with the other flavors. I don't think Funky would be my descriptive adjective, as I reserve it for more exotic flavor, but I dare not question Fiery Guy quite yet on it, as I'm merely putting some on my finger and eating it.
However, I cannot rate it in good faith, or give it it's final embers quite yet. That will be...After a nice sleep.
I'll be back as I continue down The Process. I think I can try to take prettier pictures [or any, at all, in certain cases], as well as eventually get specific meals I think these sauces could properly shine during.
...Seriously though? Donkey Sauce on Pulled Pork is surprisingly fucking good.
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F L A V O R T O W N
ALRIGHT FAMI, IT'S TIME
I'll be uploading a little more as I go, but I figure I'm unlikely to devour 9 gatdamn pork sandwiches in one day, so, I'd start with 2 and establish some stuff.
THE BASE:
I made an extremely simple pulled pork, specifically with Fire & Smoke Society's 'Hot for Peacher' rub, and a can of cola for braising. This was tossed in a slow cooker low and slow for about 8 hours before I attacked it, and though you can get vaguely sweet/the slightest bit of heat, it's mostly plain. I didn't even add any excess salt- We're judging the saltiness of these sauces too.
THE EXCLUSION:
I do not have the Carolina BBQ. It was on amazon, but I didn't want to drop 17$ for a sauce that I might not like. Guy Fieri did make 9 sauces- I sample naught but 8.
THE BIAS:
I did pick up a bottle of the "Mop Sauce" to use on ribs last month, and it was tasty. It got used pretty fast in my house of myself and 6 people who have varying levels on the "Not Respecting My Food" scale, but, a random sauce disappearing that fast speaks to it's quality when things like Kinder or Jack Daniels Honey BBQ.
...The reason the Jack Daniels took a while, for anyone curious, is because it ain't no Jim Beam Bourbon BBQ Sauce.
Anyhow.
THE PROCESS:
I take some of the control pork, and mix it in with the sauce, regardless of what the sauce's claims are. At this moment, I have tried 4 out of the 8 sauces I have on deck, but two without pork. I go for a light coating, consistent at about 1tbsp per sandwich. If it needs more, I'd argue the sauces flavor is weak. Anyone can drench some shit on a bun. I also am going with King's Hawaiian Savory Butter Rolls for a sandwich vessel, otherwise unseasoned. I think this is the most neutral showing I can offer...
However, Even Guy Fieri himself may disagree with me...
Regarding his own [very funny named] Donkey Sauce, Food Network, Home of the Fiery Guy himself, states:
Years ago, Guy developed a sauce for a burger and told a fellow chef that you have to really slather it on “or else you’re a jackass."
I wish to merely get a general idea of how the sauce works within the context of a standard application, but, I may come back to these with the intent of having a large amount of it upon a medium- Likely Belgian Fries.
I believe The Process should work, however. I just wanted to be clear that I've done my research.
The Journey:
1. Guy Fieri's Flavortown Mop Sauce
Flavortown Lore: Mop Sauce is your Flavortown insurance policy against dry, boring barbecue. Spices, molasses, and some mustard tang, all workin’ together to keep that meat moist! Slather or “mop” it on your next barbecue meat of choice while it cooks.
Technically, I will have to update this with the context of the pulled pork I just made, but I have used this on pork ribs, to flavor pork loin, and mixed with mayonnaise to make a thin spread to put over buns, so I'm willing to throw my experience down on this one.
This is put simply, a very nice mop sauce. It's nothing I haven't made/seen before, but it does keep a very nice application of being damned delicious when slow cooking or slow braising alongside meat [That Molasses really does put in it's due diligence- I suspect that's why it had a borderline glaze by the end]. I suspect that Our Guiding Sunlight Fiery Guy himself wanted it to be a little more versatile however- and I believe he succeeded. I've used this on top of carne asada nacho fries, as well as al pastor nacho fries, both to VERY delicious results. I will say though, as a new englander, I can handle malt vinegar on my fries, so, maybe I'm just conditioned.
Still, I think the sauce is a solid 7.8 out of 10. It's a little TOO vinegar forward for me to be used as an every day sauce, but it's definitely got use weekly.
Final Embers: I think this would be really good as a base to a regular shmegular bbq, or on top of a chili dog to cut through some of that richness.
2. Guy Fieri's Flavortown Money Honey BBQ Sauce
Flavortown Lore: Money Honey BBQ Sauce is just what you’re lookin’ for. Sweet, sticky honey pulls together brown sugar, a hint of tomato and spices that’ll upgrade any dish… and you can take that to the bank! This sauces goes great on wings, ribs, grilled salmon, and sweet potatoes.
While I do not think Money Honey BBQ Sauce ISN'T what I'm lookin' for, I would do better to look slightly past it at it's contemporaries. I don't think it's a bad sauce per se, but, I associate the Honey BBQ flavor profile with something a lot more sweet. There IS sweetness here, but it's almost embarrassed of itself, and leans into a vinegar profile I think doesn't do this particular sauce much justice. In the context of a vinegar heavier BBQ Sauce, this one clears my allegations of it being a terrible representation of it's own label. Where am I to find the sweetness in flavortown, if not here? Probably Honey Mustard, but we're not there yet.
Regardless, I am a fair reviewer- I will lean into the MONEY doing the heavy lifting- A popular Fiery Guy-ism that I believe in strongly. Can you pay the bills using this sauce as a special move to enhance your bread and butter?
The stickiness definitely does wonders- Texture wise, this is an insanely good sauce, and it does manage to punch you in the mouth with flavor. I believe it may have better application baking in the oven, as opposed to being mixed with a pork post shredding. The tomes suggest I should put these on wings or ribs, so, I'm going to have that in mind upon a revisit. 7.3/10 until then.
Final Embers: I do really enjoy the apple cider vinegar on top of the normal vinegar. I usually use either or when cooking, and when paired with the brown sugar and honey? I get the vision.
Also, I should have a picture of this one, but I was so hungry I just kinda demolished it. Imagine a pulled pork sandwich. That's what it looked like.
3. Guy Fieri's Flavortown FAMOUS Donkey Sauce
Flavortown Lore: Creamy and Garlicky? Only a jacka$$ wouldn’t like our famous Donkey Sauce. Try on burgers, fries, or sammiches for a one-way ride to Flavortown.
Dude, we all know which sauce we want to talk about. It's the donkey. It claims it's famous.
A very simple representation, but it is expressly for testing purposes. This sauce was one that surprised me. It's Roasted Garlic puree stands out, and provides a great contrast, even when it's the ONLY thing working to flavor the pork. The fatty richness lent itself to the Donkey in quite the dynamic pairing, and though at first I think I was mildly unfavorable, the more I ate, the more the flavor built up, and became hard to put down. I think Our Guiding Sunlight Fiery Guy is right to say, of any of them, this is the one you may deserve shunning if you don't use in some excess. The pork in my mixing bowl was considerably tastier than the sandwich pork- but both were phenomenal. It has a right to be famous.
For proper test purposes, I tried some by itself. It's like a garlic aioli, but maybe a bit closer to Greek Toum. It's flavor is dialed back a bit from Toum. so it could be my own tastes that influence me wanting to put more on it... But then I remember his words, and I feel like our two taste buds layer upon themselves in matrimony. This is what Flavortown is all about. I'll try it in more applications, but 9.3.
Final Embers: I want to put this on nacho fries.
Oh, and Donkey is a fun name for it.
Guy Fieri's Flavortown Hearts 3.5 Over 2 Days: Top Secret Sauce [Kind of]
Flavortown Lore: A creamy aioli made with dynamite sparks of chili powder, subtle mustard, and garlic that’s good on everything. Put it on burgers, fries, and grilled veggies for a funky flavor twist.
Okay, I haven't tried this on any pork yet, so no full review, but! I feel like the taste I had was more than enough to sell me on it. Our Guiding Sun specifically says it's good on everything, so I thought to try it by itself. Especially when paired against a comparable sauce like Donkey, surely, Fiery Guy merely...Double dipped.
Ffffffffffffuckin' nope.
This sauce by ITSELF was phenomenal. I was having doubts about finding a burger sauce I can throw my faith into, unconditionally, but I found hope. I mean, I'm putting it in pulled pork first and foremost, but, when a burger comes near the Top Secret Sauce, I'm sure it will be intrinsically changed. Shown what lies beyond. And I'll be there. However, I cannot rate it in good faith, or give it it's final embers quite yet. That will be...After a nice sleep.
I'll be back as I continue down The Process. I think I can try to take prettier pictures [or any, at all, in certain cases], as well as eventually get specific meals I think these sauces could properly shine during.
...Seriously though? Donkey Sauce on Pulled Pork is surprisingly fucking good.
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Nice write up, I'm actually really curious to try Donkey Sauce now.
Megafan96
Born to be Wild~
- Pronouns
- They/Her
If there's one take away I could impart- the donkey sauce is genuinely pretty good. Out of the 3 I tried on pork, it sits it's ass at the top.
I didn't get much chance to bark about it, but I've been cooking since I was about 10 [18 long years in the kitchen], spent a few years with it as my vocational focus in a technical academy school, worked the restaurant industry for about 4 years, and then proceeded to never want to cook commercially. A friend's partner put it best when she said "I could choose between liking cooking, or growing to hate it" and we both made a similar decision of dropping out of the field.
I haven't worked in anywhere with super prestige, nor would I plan to. But, I do have a decent palate! AND IT WILL BE SPENT AT FLAVORTOWN!
- Pronouns
- he/him
This is making me want to bust out my carnitas recipe and try some out. I can post it when I do, I cook the pork shoulder in the oven low and slow, a little oil to get it started, but it mostly cooks in its own rendered fat, with some onions, a squeezed orange, cumin, garlic, salt and pepper.
- Pronouns
- she/her
A PERFECT post. Better methodology that some science papers that I read. Hope that you're planning some other experiences for our enjoyment.
ALRIGHT FAMI, IT'S TIME
I'll be uploading a little more as I go, but I figure I'm unlikely to devour 9 gatdamn pork sandwiches in one day, so, I'd start with 2 and establish some stuff.
THE BASE:
I made an extremely simple pulled pork, specifically with Fire & Smoke Society's 'Hot for Peacher' rub, and a can of cola for braising. This was tossed in a slow cooker low and slow for about 8 hours before I attacked it, and though you can get vaguely sweet/the slightest bit of heat, it's mostly plain. I didn't even add any excess salt- We're judging the saltiness of these sauces too.
THE EXCLUSION:
I do not have the Carolina BBQ. It was on amazon, but I didn't want to drop 17$ for a sauce that I might not like. Guy Fieri did make 9 sauces- I sample naught but 8.
THE BIAS:
I did pick up a bottle of the "Mop Sauce" to use on ribs last month, and it was tasty. It got used pretty fast in my house of myself and 6 people who have varying levels on the "Not Respecting My Food" scale, but, a random sauce disappearing that fast speaks to it's quality when things like Kinder or Jack Daniels Honey BBQ disappear much slower.
...The reason the Jack Daniels took a while, for anyone curious, is because it ain't no Jim Beam Bourbon BBQ Sauce.
Anyhow.
THE PROCESS:
I take some of the control pork, and mix it in with the sauce, regardless of what the sauce's claims and desired environment are. At this moment, I have tried 4 out of the 8 sauces I have on deck, but two without pork. I go for a light coating, consistent at about 1tbsp per sandwich. If it needs more, I'd argue the sauces flavor is weak. Anyone can drench some shit on a bun. I also am going with King's Hawaiian Savory Butter Rolls for a sandwich vessel, otherwise unseasoned. I think this is the most neutral showing I can offer...
However, Even Guy Fieri himself may disagree with me...
Regarding Fiery Guy's own [very funny named] Donkey Sauce, Food Network, Occasional Den of the Fiery Guy himself, states:
Years ago, Guy developed a sauce for a burger and told a fellow chef that you have to really slather it on “or else you’re a jackass."
I wish to merely get a general idea of how the sauce works within the context of a standard application, but, I may come back to these with the intent of having a large amount of it upon a medium- Likely Belgian Fries.
I believe The Process should work, however. I just wanted to be clear that I've done my research into the whims of the Patron Saint of Flavortown, and though I choose to reject his teachings for the sake of this rating scale, I dare not completely neglect his whims.
The Journey:
1. Guy Fieri's Flavortown Mop Sauce
Flavortown Lore: Mop Sauce is your Flavortown insurance policy against dry, boring barbecue. Spices, molasses, and some mustard tang, all workin’ together to keep that meat moist! Slather or “mop” it on your next barbecue meat of choice while it cooks.
Technically, I will have to update this with the context of the pulled pork I just made, but I have used this on pork ribs, to flavor pork loin, and mixed with mayonnaise to make a thin spread to put over buns, so I'm willing to throw my experience down on this one.
This is put simply, a very nice mop sauce. It's nothing I haven't made/seen before, but it does keep a very nice application of being damned delicious when slow cooking or slow braising alongside meat [That Molasses really does put in it's due diligence- I suspect that's why it had a borderline glaze by the end]. I suspect that Our Guiding Sunlight Fiery Guy himself wanted it to be a little more versatile however- and I believe he succeeded. I've used this on top of carne asada nacho fries, as well as al pastor nacho fries, both to VERY delicious results. I will say though, as a new englander, I can handle malt vinegar on my fries, so, maybe I'm just conditioned. To my credit- So is he.
Still, I think the sauce is a solid 7.8 out of 10. It's a little TOO vinegar forward for me to be used as an every day sauce, but it's definitely got use weekly.
Final Embers: I think this would be really good as a base to a regular shmegular bbq, or on top of a chili dog to cut through some of that richness.
2. Guy Fieri's Flavortown Money Honey BBQ Sauce
Flavortown Lore: Money Honey BBQ Sauce is just what you’re lookin’ for. Sweet, sticky honey pulls together brown sugar, a hint of tomato and spices that’ll upgrade any dish… and you can take that to the bank! This sauces goes great on wings, ribs, grilled salmon, and sweet potatoes.
While I do not think Money Honey BBQ Sauce ISN'T what I'm lookin' for, I would do better to look slightly past it at it's contemporaries. I don't think it's a bad sauce per se, but, I associate the Honey BBQ flavor profile with something a lot more sweet. There IS sweetness here, but it's almost embarrassed of itself, and leans into a vinegar profile I think doesn't do this particular sauce much justice. In the context of a vinegar heavier BBQ Sauce, this one clears my allegations of it being a terrible representation and betrayer of it's own label. Where am I to find the sweetness in flavortown, if not here? Probably Honey Mustard, but we're not there yet.
Regardless, I am a fair reviewer- I will lean into the MONEY doing the heavy lifting- A popular Fiery Guy-ism that I believe in strongly. Can you pay the bills using this sauce as a special move to enhance your bread and butter?
The stickiness definitely does wonders- Texture wise, this is an insanely good sauce, and it does manage to punch you in the mouth with flavor. I believe it may have better application baking in the oven, as opposed to being mixed with a pork post shredding. The tomes suggest I should put these on wings or ribs, so, I'm going to have that in mind upon a revisit. 7.3/10 until then.
Final Embers: I do really enjoy the apple cider vinegar on top of the normal vinegar. I usually use either or when cooking, and when paired with the brown sugar and honey? I get the vision.
Also, I should have a picture of this one, but I was so hungry I just kinda demolished it. Imagine a pulled pork sandwich. That's what it looked like. Though it may imply that it was so tasty that I couldn't help but demolish it, I had company over and this was the one he chose. He seemed to like it well enough anyway.
3. Guy Fieri's Flavortown FAMOUS Donkey Sauce
Flavortown Lore: Creamy and Garlicky? Only a jacka$$ wouldn’t like our famous Donkey Sauce. Try on burgers, fries, or sammiches for a one-way ride to Flavortown.
Dude, we all know which sauce we want to talk about. It's the donkey. It claims it's famous.
A very simple representation for this photo, but it is expressly for testing purposes. This sauce was one that surprised me. It's Roasted Garlic puree stands out, and provides a great contrast, even when it's the ONLY thing working to flavor the pork. The fatty richness lent itself to the Donkey in quite the dynamic pairing, and though at first I think I was mildly unfavorable, the more I ate, the more the flavor built up, and became hard to put down. I think Our Guiding Sunlight Fiery Guy is right to say, of any of them, this is the one you may deserve shunning if you don't use in some excess. The pork in my mixing bowl was considerably tastier than the sandwich pork- but both were phenomenal. It has a right to be famous.
For proper test purposes, I tried some by itself. It's like a garlic aioli, but maybe a bit closer to Greek Toum. It's flavor is dialed back a bit from Toum. so it could be my own tastes that influence me wanting to put more on it... But then I remember his words, and I feel like our two taste buds layer upon themselves in matrimony. This is what Flavortown is all about. I'll try it in more applications, but 9.3.
Final Embers: I want to put this on nacho fries.
Oh, and Donkey is a fun name for it.
Guy Fieri's Flavortown Hearts 3.5 Over 2 Days: Top Secret Sauce [Kind of]
Flavortown Lore: A creamy aioli made with dynamite sparks of chili powder, subtle mustard, and garlic that’s good on everything. Put it on burgers, fries, and grilled veggies for a funky flavor twist.
Okay, I haven't tried this on any pork yet, so no full review, but! I feel like the taste I had was more than enough to sell me on it. Our Guiding Sun specifically says it's good on everything, so I thought to try it by itself. Especially when paired against a comparable sauce like Donkey, surely, Fiery Guy merely...Double dipped. These sauces probably have a similar flavor profile- or at best, are next door stops in flavortown
Ffffffffffffuckin' nope.
This sauce by ITSELF was phenomenal. I was having doubts about finding a burger sauce I can throw my faith into, unconditionally, but I found hope. I mean, I'm putting it in pulled pork first and foremost, but, when a burger comes near the Top Secret Sauce, I'm sure it will be intrinsically changed. Shown what lies beyond.
The tiny bit of chili powder does a lot to lift this one. It's nowhere near hot, but instead gives a nice comfortable zing with the other flavors. I don't think Funky would be my descriptive adjective, as I reserve it for more exotic flavor, but I dare not question Fiery Guy quite yet on it, as I'm merely putting some on my finger and eating it.
However, I cannot rate it in good faith, or give it it's final embers quite yet. That will be...After a nice sleep.
I'll be back as I continue down The Process. I think I can try to take prettier pictures [or any, at all, in certain cases], as well as eventually get specific meals I think these sauces could properly shine during.
...Seriously though? Donkey Sauce on Pulled Pork is surprisingly fucking good.
(Donkey sauce is also great with fried chicken, btw)
Megafan96
Born to be Wild~
- Pronouns
- They/Her
Is that so...? I'll have to do some... Independent research.
Figure I'd show off the regular pork as well- I offered pork to other people and I was left with, Just enough to fulfill the rest of this mission I believe. Probably well over that- But, I may make nacho fries. And then put Donkey Sauce on them.
I did eat the Honey Mustard and Top Secret, and I'm gonna take a bit to digest the information before I write up anything new. I think a bit further down I'll probably make the Chipotle and Jalapeno since I think it's best to judge the spice at once.
I'm debating on seeing if I can get some cold chicken from the grocery store...
Megafan96
Born to be Wild~
- Pronouns
- They/Her
The Process Continues...
4. Guy Fieri's Flavortown Top Secret Sauce
Flavortown Lore: A creamy aioli made with dynamite sparks of chili powder, subtle mustard, and garlic that’s good on everything. Put it on burgers, fries, and grilled veggies for a funky flavor twist.
It's the next day, and I'm not READING that last spinoff entry. True to Kingdom Hearts, you can see where the inspiration came from in the solid numbered title, but you don't really need it.
This sauce REALLY works on pork. I'm noticing a kinda theme where a lot of these come off as Mayonnaise, Plus something pretty friggin tasty, but Top Secret Sauce feels much more like a dipping sauce. I think it's probably based on Big Mac Sauce, but I don't have those little pickly bits with it. That's kind of to it's detriment, cuz I think an undercurrent of Dill would really escalate this, but then again, I'm specifically doing this without making real sandwiches. My pulled pork sandwiches usually have pickles. So do my burgers. And my chicken sandwiches. This is a sauce that is BUILT to GO with something.
That being said, As I've said- It goes with the pork WONDERFULLY. 9.0 Solidly for the context of this challenge, but it is a condiment first and foremost. I think in the spirit of flavortown, the more garlic forward Donkey Sauce will take you there much more, even if the ride needs more gas. You get a bit of the top secret sauce, you've gone on all of the stops. You take the Donkey Sauce, the more you put on the further you're going to the depths of both flavors. Get what I'm saying? However, in the sequel series, Non-Binary Bites, you better believe it has a chance to deliver on it's purpose much more. Until then, 9.0.
Final Embers: One time, I made big mac sauce garlic bread for a joke, and absolutely hated how delicious it was. I ate half a loaf. I can probably recreate it pretty well with this, some parmesan, and some mozzarella.
5. Guy Fieri's Flavortown Honey Mustard
Flavortown Lore: You’ll be dippin’, spreadin’, and drizzlin’ everything with our real deal Honey Mustard. A sweet, honey creaminess with tangy mustard will pair perfectly with pretzel bites and ham sammiches.
I don't know how I feel about straight up honey mustard on pork. I had my doubts before, and I still don't know if I think it was fair to it, but I DID get a good sense of the flavor.
I used to hate honey mustard with a passion. I got over it and have come to really like it on certain food. So, I think I have a rare perspective in the Honey Mustard discussion where I completely get both sides. At it's worst, it can be borderline alkaline-y and make this rancid kinda mix. At it's best, it can be this sweeter mustard flavor that's like a valley of flavor. How does this one specifically fare?
Eh, pretty inoffensive?
I vaguely alluded to it, but all of the sauces rely on an aioli mayonnaise kinda base. Having made it from scratch before, it's an ingredient you genuinely want. It's just a good sauce base. It's one of the mother sauces for crying out loud. But, I think Fiery Guy could have imparted more of that flavortown spirit in this one. There's other spicier options, so I suppose this is the defacto sweet one, but I think a Hot Honey Mustard would have been really good here. That being said, for what it's worth, this is a perfectly good and creamy honey mustard sauce. I can coat some chicken wings in this like they do at my local joints, and drool all over the place. Despite me really coming down on this sauce, I think it's still worth a VERY respectable 8.8. I can see avenues for me to amp it up for myself, but I think I might either leave it alone ingredient wise, and use it as a base next I make a Honey Mustard Chicken Pizza, or do a swirl of hot honey over it.
Final Embers: During the sandwich, it was a 7.0 but once I had it on it's own, it's ranking kinda jumped. I'm glad I'm tasting these separately on the way for a second opinion. Also, this was pork sandwich number 5 and I'm still not slowed down at all. Despite sharing that creamy aioli base, the flavortown line is doing a pretty good job mixing up everything flavorwise. That pizza is one application I thought of, but to be honest, I was also thinking it may kill on some tuna roll sushi.
6. Guy Fieri's Flavortown Poppin' Jalapeño Sauce
Flavortown Lore: Poppin’ Jalapeño Sauce packs a punch with spicy jalapeños, creamy aioli, and garlic. To fire up a flavor bomb, drizzle on burrito bowls, taquitos, nachos, or quesadillas.
Finally, almost done with the Reign of Aioli... I used to be terrible with spice, but thankfully, my past 8 or so years especially taught me to embrace the delicious flavors that await us all within hot sauce. I am still picky though- I hate regular buffalo because it has barely any flavor behind the spice, but can endure anything ghost pepper because of my love for that complex taste behind the pain. As such, I walked in knowing jalapeño is one of those beloved spices. I think it comes out pretty well here, too! Whereas the aioli was carrying the vague flavors of mustard and honey on the last one, having it be fighting against a spice that's going to win the fight every time is amazing. It's like, The Power Rangers or a Kamen Rider always winning the battle, but you're always glued to the back and forth. Plus, there's actually been some hidden lore... Some entries on the bottle are different from the site, and this one specifically mentions a "Garlicky Punch". The hidden lore was 100% correct. Besides the up-front deliciousness, the tasty punch of garlick comes in full force, almost as strong as the jalapeño. Though the heat lingers, you know part of it is that astringent garlic. Damn good stuff. 8.6, I don't think it's as versatile as Fiery Guy would leave you to believe, and I feel I did it a huge disservice without lime to go with it, but mark my words, next time I have street tacos, it's going on. Stay tuned.
Final Embers: I was cautious that this spicy sauce might be comparable to the Chipotle, but I think there's a fat chance. The jalapeño is REALLY prominent in a lovely way that I think the chipotle sauce is gonna have to figure out. Though this would be great on nacho fries, who's surprised that that's where my mind goes, I think it would also be fantastic on an omelet. It feels like it wants to be paired with bacon. I can only imagine that greasiness with this creamy sauce...
THE ADVENTURE CONTINUES...
I have only Chipotle, and Hickory BBQ left now. I'm gonna use the mop sauce for it's own sandwich as well, but after that, my mission will be done- 8 different sauces, one journey through the mighty stops of flavortown, and so far, I am STILL not sick of pulled pork. I'm really excited thinking about all of the other avenues/mediums to use these sauces with, but that's for the future. For now- I'm looking forward to one more day full of pork.
4. Guy Fieri's Flavortown Top Secret Sauce
Flavortown Lore: A creamy aioli made with dynamite sparks of chili powder, subtle mustard, and garlic that’s good on everything. Put it on burgers, fries, and grilled veggies for a funky flavor twist.
It's the next day, and I'm not READING that last spinoff entry. True to Kingdom Hearts, you can see where the inspiration came from in the solid numbered title, but you don't really need it.
This sauce REALLY works on pork. I'm noticing a kinda theme where a lot of these come off as Mayonnaise, Plus something pretty friggin tasty, but Top Secret Sauce feels much more like a dipping sauce. I think it's probably based on Big Mac Sauce, but I don't have those little pickly bits with it. That's kind of to it's detriment, cuz I think an undercurrent of Dill would really escalate this, but then again, I'm specifically doing this without making real sandwiches. My pulled pork sandwiches usually have pickles. So do my burgers. And my chicken sandwiches. This is a sauce that is BUILT to GO with something.
That being said, As I've said- It goes with the pork WONDERFULLY. 9.0 Solidly for the context of this challenge, but it is a condiment first and foremost. I think in the spirit of flavortown, the more garlic forward Donkey Sauce will take you there much more, even if the ride needs more gas. You get a bit of the top secret sauce, you've gone on all of the stops. You take the Donkey Sauce, the more you put on the further you're going to the depths of both flavors. Get what I'm saying? However, in the sequel series, Non-Binary Bites, you better believe it has a chance to deliver on it's purpose much more. Until then, 9.0.
Final Embers: One time, I made big mac sauce garlic bread for a joke, and absolutely hated how delicious it was. I ate half a loaf. I can probably recreate it pretty well with this, some parmesan, and some mozzarella.
5. Guy Fieri's Flavortown Honey Mustard
Flavortown Lore: You’ll be dippin’, spreadin’, and drizzlin’ everything with our real deal Honey Mustard. A sweet, honey creaminess with tangy mustard will pair perfectly with pretzel bites and ham sammiches.
I don't know how I feel about straight up honey mustard on pork. I had my doubts before, and I still don't know if I think it was fair to it, but I DID get a good sense of the flavor.
I used to hate honey mustard with a passion. I got over it and have come to really like it on certain food. So, I think I have a rare perspective in the Honey Mustard discussion where I completely get both sides. At it's worst, it can be borderline alkaline-y and make this rancid kinda mix. At it's best, it can be this sweeter mustard flavor that's like a valley of flavor. How does this one specifically fare?
Eh, pretty inoffensive?
I vaguely alluded to it, but all of the sauces rely on an aioli mayonnaise kinda base. Having made it from scratch before, it's an ingredient you genuinely want. It's just a good sauce base. It's one of the mother sauces for crying out loud. But, I think Fiery Guy could have imparted more of that flavortown spirit in this one. There's other spicier options, so I suppose this is the defacto sweet one, but I think a Hot Honey Mustard would have been really good here. That being said, for what it's worth, this is a perfectly good and creamy honey mustard sauce. I can coat some chicken wings in this like they do at my local joints, and drool all over the place. Despite me really coming down on this sauce, I think it's still worth a VERY respectable 8.8. I can see avenues for me to amp it up for myself, but I think I might either leave it alone ingredient wise, and use it as a base next I make a Honey Mustard Chicken Pizza, or do a swirl of hot honey over it.
Final Embers: During the sandwich, it was a 7.0 but once I had it on it's own, it's ranking kinda jumped. I'm glad I'm tasting these separately on the way for a second opinion. Also, this was pork sandwich number 5 and I'm still not slowed down at all. Despite sharing that creamy aioli base, the flavortown line is doing a pretty good job mixing up everything flavorwise. That pizza is one application I thought of, but to be honest, I was also thinking it may kill on some tuna roll sushi.
6. Guy Fieri's Flavortown Poppin' Jalapeño Sauce
Flavortown Lore: Poppin’ Jalapeño Sauce packs a punch with spicy jalapeños, creamy aioli, and garlic. To fire up a flavor bomb, drizzle on burrito bowls, taquitos, nachos, or quesadillas.
Finally, almost done with the Reign of Aioli... I used to be terrible with spice, but thankfully, my past 8 or so years especially taught me to embrace the delicious flavors that await us all within hot sauce. I am still picky though- I hate regular buffalo because it has barely any flavor behind the spice, but can endure anything ghost pepper because of my love for that complex taste behind the pain. As such, I walked in knowing jalapeño is one of those beloved spices. I think it comes out pretty well here, too! Whereas the aioli was carrying the vague flavors of mustard and honey on the last one, having it be fighting against a spice that's going to win the fight every time is amazing. It's like, The Power Rangers or a Kamen Rider always winning the battle, but you're always glued to the back and forth. Plus, there's actually been some hidden lore... Some entries on the bottle are different from the site, and this one specifically mentions a "Garlicky Punch". The hidden lore was 100% correct. Besides the up-front deliciousness, the tasty punch of garlick comes in full force, almost as strong as the jalapeño. Though the heat lingers, you know part of it is that astringent garlic. Damn good stuff. 8.6, I don't think it's as versatile as Fiery Guy would leave you to believe, and I feel I did it a huge disservice without lime to go with it, but mark my words, next time I have street tacos, it's going on. Stay tuned.
Final Embers: I was cautious that this spicy sauce might be comparable to the Chipotle, but I think there's a fat chance. The jalapeño is REALLY prominent in a lovely way that I think the chipotle sauce is gonna have to figure out. Though this would be great on nacho fries, who's surprised that that's where my mind goes, I think it would also be fantastic on an omelet. It feels like it wants to be paired with bacon. I can only imagine that greasiness with this creamy sauce...
THE ADVENTURE CONTINUES...
I have only Chipotle, and Hickory BBQ left now. I'm gonna use the mop sauce for it's own sandwich as well, but after that, my mission will be done- 8 different sauces, one journey through the mighty stops of flavortown, and so far, I am STILL not sick of pulled pork. I'm really excited thinking about all of the other avenues/mediums to use these sauces with, but that's for the future. For now- I'm looking forward to one more day full of pork.
Megafan96
Born to be Wild~
- Pronouns
- They/Her
Like all things, Flavortown takes it's final stop...
From left to right, Mop Sauce BBQ, Kickin Chipotle, and Hickory BBQ. It's time we close this saga.
Extra Helping: Guy Fieri's Flavortown Mop Sauce
I wanted to try it with the pork by itself to test my earlier theory- Yes! Turns out, it does work as a condiment.
Uhh, that's kind of all. The vinegar forward nature did shift the flavor of the pork slightly, so in the context of this application, I change it's score to 8.0. Nothing too crazy, but it does cut through fatty richness well, and I think though it was fine on the comparatively lean cut from before? Nice to try it where I feel it can make more presence.
7. Guy Fieri's Flavortown Kickin' Chipotle
Flavortown Lore: Our Kickin’ Chipotle Sauce ignites your taste buds like dynamite. A combo of smokey chipotle, chili, and spices, this sauce will leave tacos, shrimp, and fried chicken kickin’.
Am I doing this one an injustice by putting it upon pork? The thought crosses my mind whenever there's an Aioli sauce. Don't let it's lack of mention in the lore fool you for a second- Ingredient numero uno is oil. It has the same consistency of it's peers. It will never, and I do mean, NEVER escape the allegations.
This one is definitely more hot than the jalapeño for sure. The heat is slowly ramping and lovely, especially over the pork. It may be too spicy for a younger Mega, but this me? Loves it.
While I'm sure a fussier eater won't like it due to the lingering heat, I can safely rate this a respectable 7.9. It's a little short of the others, but it's only because I'm having a bit of trouble with where I want to use it. At this rate, so many of these sauces want fried chicken, I may have to give into their whims. But, as it stands, it lags slightly behind other sauces.
Final Embers: I think this would also be good on eggs.
8. Guy Fieri's Flavortown Smokin' Hickory
Flavortown Lore: Sticky. Sweet. Smokey. Tangy. Smokin’ Hickory BBQ is the only pitmaster classic you need to sauce like a boss. Try on brisket sandwiches, ribs, wings, and burgers.
Fami, you gotta understand where I was at by this point. I LOVE pulled pork. Enough to use it as a metric for a sauce based test. I had already tried the Honey BBQ and wasn't too impressed. Usually, Honey BBQ is where it's at for me. So by the time I got to SANDWICH NUMBER 8, I was bordering on apathy. I saved another BBQ option for last as a treat for going through the trials of the aioli. Even then, I have had many a BBQ sauce. I tried all of Sweet Baby Rays offerings. I bought a bunch of random ones to try, about 6 of them. I thought there was no barbecue sauce that could possibly be the ONLY sauce I need for BBQ. I trust you Fiery Guy, but come on. After 7 other sauces, and knowing there's a mysterious 9th sauce that also has a similar flavor profile, you cannot fool me.
But, there are two truths to this saga.
Every stop in Flavortown exists for a reason.
And Fiery Guy does not miss.
I was, no joke, having a Ratatouille Critic moment where I remembered this particularly delicious burger I ate within about 90 seconds from an upscale restaurant. It was so good I simply devoured it. The flavor of the Barbecue sauce took me all the way back to a time I was half this age, and the flavor... From the very smoke forward taste, to the EVER so slight hint of pineapple, it somehow manages to claw it's way to the top of an already star-studded list. Perhaps it's the medium. Being one of the 3 barbecue-saucey offerings [4 if you count the one I cannot access], and seeing as how this is a pulled pork oriented medium, it could have just simply been in it's element. But, then, I recall off the sauces I've had thus far, and shake my head. I have happened upon, So, SO many sauces in my day, but there is a special, earnest place for the Flavortown Hickory. I'm an emotional gal. I get worked up with a tear talking about my favorite moments in Arcane. I even recently almost cried after trying a homemade Pork Katsudon because I was so satisfied with how well it turned out.
I shed a tear for how dynamite this sauce was. I'm glad I left wiggle room within my own ranking system for the coveted, PERFECT 10/10. I struggle to hand out a Ten. I'm never a no-notes type of person. I like to think of ways something can be better. But, if an ABSOLUTELY no frills pork sandwich, made with only bread, pulled pork, and THIS specific barbecue sauce, could make me shed a tear of joy? I genuinely cannot think of anything I could suggest.
Final Embers: Surprisingly, I don't think this would be good on Nacho Fries. However, I've had a BBQ Chicken Omelet before, and lemme tell ya...With this sauce? I need that in my life.
VERDICT:
Mop Sauce: 8.0/10
Money Honey BBQ: 7.3/10
Donkey Sauce: 9.3/10
Top Secret Sauce: 9.0/10
Honey Mustard Sauce: 8.8/10
Poppin' Jalapeno: 8.9/10 [I decided it was better]
Kickin' Chipotle: 7.9/10
Smokin' Hickory: 10/10
From left to right, Mop Sauce BBQ, Kickin Chipotle, and Hickory BBQ. It's time we close this saga.
Extra Helping: Guy Fieri's Flavortown Mop Sauce
I wanted to try it with the pork by itself to test my earlier theory- Yes! Turns out, it does work as a condiment.
Uhh, that's kind of all. The vinegar forward nature did shift the flavor of the pork slightly, so in the context of this application, I change it's score to 8.0. Nothing too crazy, but it does cut through fatty richness well, and I think though it was fine on the comparatively lean cut from before? Nice to try it where I feel it can make more presence.
7. Guy Fieri's Flavortown Kickin' Chipotle
Flavortown Lore: Our Kickin’ Chipotle Sauce ignites your taste buds like dynamite. A combo of smokey chipotle, chili, and spices, this sauce will leave tacos, shrimp, and fried chicken kickin’.
Am I doing this one an injustice by putting it upon pork? The thought crosses my mind whenever there's an Aioli sauce. Don't let it's lack of mention in the lore fool you for a second- Ingredient numero uno is oil. It has the same consistency of it's peers. It will never, and I do mean, NEVER escape the allegations.
This one is definitely more hot than the jalapeño for sure. The heat is slowly ramping and lovely, especially over the pork. It may be too spicy for a younger Mega, but this me? Loves it.
While I'm sure a fussier eater won't like it due to the lingering heat, I can safely rate this a respectable 7.9. It's a little short of the others, but it's only because I'm having a bit of trouble with where I want to use it. At this rate, so many of these sauces want fried chicken, I may have to give into their whims. But, as it stands, it lags slightly behind other sauces.
Final Embers: I think this would also be good on eggs.
8. Guy Fieri's Flavortown Smokin' Hickory
Flavortown Lore: Sticky. Sweet. Smokey. Tangy. Smokin’ Hickory BBQ is the only pitmaster classic you need to sauce like a boss. Try on brisket sandwiches, ribs, wings, and burgers.
Fami, you gotta understand where I was at by this point. I LOVE pulled pork. Enough to use it as a metric for a sauce based test. I had already tried the Honey BBQ and wasn't too impressed. Usually, Honey BBQ is where it's at for me. So by the time I got to SANDWICH NUMBER 8, I was bordering on apathy. I saved another BBQ option for last as a treat for going through the trials of the aioli. Even then, I have had many a BBQ sauce. I tried all of Sweet Baby Rays offerings. I bought a bunch of random ones to try, about 6 of them. I thought there was no barbecue sauce that could possibly be the ONLY sauce I need for BBQ. I trust you Fiery Guy, but come on. After 7 other sauces, and knowing there's a mysterious 9th sauce that also has a similar flavor profile, you cannot fool me.
But, there are two truths to this saga.
Every stop in Flavortown exists for a reason.
And Fiery Guy does not miss.
I was, no joke, having a Ratatouille Critic moment where I remembered this particularly delicious burger I ate within about 90 seconds from an upscale restaurant. It was so good I simply devoured it. The flavor of the Barbecue sauce took me all the way back to a time I was half this age, and the flavor... From the very smoke forward taste, to the EVER so slight hint of pineapple, it somehow manages to claw it's way to the top of an already star-studded list. Perhaps it's the medium. Being one of the 3 barbecue-saucey offerings [4 if you count the one I cannot access], and seeing as how this is a pulled pork oriented medium, it could have just simply been in it's element. But, then, I recall off the sauces I've had thus far, and shake my head. I have happened upon, So, SO many sauces in my day, but there is a special, earnest place for the Flavortown Hickory. I'm an emotional gal. I get worked up with a tear talking about my favorite moments in Arcane. I even recently almost cried after trying a homemade Pork Katsudon because I was so satisfied with how well it turned out.
I shed a tear for how dynamite this sauce was. I'm glad I left wiggle room within my own ranking system for the coveted, PERFECT 10/10. I struggle to hand out a Ten. I'm never a no-notes type of person. I like to think of ways something can be better. But, if an ABSOLUTELY no frills pork sandwich, made with only bread, pulled pork, and THIS specific barbecue sauce, could make me shed a tear of joy? I genuinely cannot think of anything I could suggest.
Final Embers: Surprisingly, I don't think this would be good on Nacho Fries. However, I've had a BBQ Chicken Omelet before, and lemme tell ya...With this sauce? I need that in my life.
VERDICT:
Mop Sauce: 8.0/10
Money Honey BBQ: 7.3/10
Donkey Sauce: 9.3/10
Top Secret Sauce: 9.0/10
Honey Mustard Sauce: 8.8/10
Poppin' Jalapeno: 8.9/10 [I decided it was better]
Kickin' Chipotle: 7.9/10
Smokin' Hickory: 10/10
- Pronouns
- he/him
I found a local butcher that does some pretty great prices when you buy in bundles. For about $100 I got a package that includes:
2 filet steaks
2 New York strip steaks
2 porterhouse steaks
2 pounds bacon
3 pounds ground beef
2 chicken breasts
4 boneless pork chops
2 smoked pork chops
This will last me a good while, probably a full month. Stuck everything in the freezer for now except the filet, and a pound of bacon. Butcher meat is fresher with less additives for shelf stability, so everything not being used soon needs frozen. Filet doesn’t freeze as well, so it gets eaten first (the bacon is already cured, so it’s fine to sit in the fridge for a while).
Made some steak and asparagus. Seared the filet on high heat on both sides in a cast iron skillet and then finished in the oven, roasted the asparagus and finished with some lime juice. Let the meat rest in foil while I made the mushroom cream sauce in the same skillet, using the beef drippings, mushrooms, heavy cream, pepper, and oyster sauce. The steak came out a nice medium rare and was super tender, but the mushroom cream sauce really sealed the deal. Picture below, not as photogenic as I was hoping but it was delicious all the same.
I’ve got a good amount of the butcher bundle to work through still, so I’ll post more if any of it comes out well. Very excited about this butcher, it’s a lot cheaper and better quality than using the supermarket. Highly recommend finding one in your area if you like meat.
2 filet steaks
2 New York strip steaks
2 porterhouse steaks
2 pounds bacon
3 pounds ground beef
2 chicken breasts
4 boneless pork chops
2 smoked pork chops
This will last me a good while, probably a full month. Stuck everything in the freezer for now except the filet, and a pound of bacon. Butcher meat is fresher with less additives for shelf stability, so everything not being used soon needs frozen. Filet doesn’t freeze as well, so it gets eaten first (the bacon is already cured, so it’s fine to sit in the fridge for a while).
Made some steak and asparagus. Seared the filet on high heat on both sides in a cast iron skillet and then finished in the oven, roasted the asparagus and finished with some lime juice. Let the meat rest in foil while I made the mushroom cream sauce in the same skillet, using the beef drippings, mushrooms, heavy cream, pepper, and oyster sauce. The steak came out a nice medium rare and was super tender, but the mushroom cream sauce really sealed the deal. Picture below, not as photogenic as I was hoping but it was delicious all the same.
I’ve got a good amount of the butcher bundle to work through still, so I’ll post more if any of it comes out well. Very excited about this butcher, it’s a lot cheaper and better quality than using the supermarket. Highly recommend finding one in your area if you like meat.
Megafan96
Born to be Wild~
- Pronouns
- They/Her
Butcher bundles are the tops! We used to get one back when I was younger cuz there was a deep chest freezer in the basement. I'd love for that freezer now... lol.I found a local butcher that does some pretty great prices when you buy in bundles. For about $100 I got a package that includes:
2 filet steaks
2 New York strip steaks
2 porterhouse steaks
2 pounds bacon
3 pounds ground beef
2 chicken breasts
4 boneless pork chops
2 smoked pork chops
This will last me a good while, probably a full month. Stuck everything in the freezer for now except the filet, and a pound of bacon. Butcher meat is fresher with less additives for shelf stability, so everything not being used soon needs frozen. Filet doesn’t freeze as well, so it gets eaten first (the bacon is already cured, so it’s fine to sit in the fridge for a while).
Made some steak and asparagus. Seared the filet on high heat on both sides in a cast iron skillet and then finished in the oven, roasted the asparagus and finished with some lime juice. Let the meat rest in foil while I made the mushroom cream sauce in the same skillet, using the beef drippings, mushrooms, heavy cream, pepper, and oyster sauce. The steak came out a nice medium rare and was super tender, but the mushroom cream sauce really sealed the deal. Picture below, not as photogenic as I was hoping but it was delicious all the same.
I’ve got a good amount of the butcher bundle to work through still, so I’ll post more if any of it comes out well. Very excited about this butcher, it’s a lot cheaper and better quality than using the supermarket. Highly recommend finding one in your area if you like meat.
The less photogenic something is generally, the more delicious it comes out and I know I'd demolish that.
kvetcha
hoopy frood
- Pronouns
- he/him
Sadly, my local butcher is very expensive, so I have to do most of my meat purchases at Costco.
The butcher’s subscription box is:
FOR $250 PER MONTH
The butcher’s subscription box is:
- 1 lb House Burger Blend
- 1.5 lbs Beer Brats
- 1.5 lbs Meatballs
- 1 Pack of House Made Bacon
- 1 Whole Whiffle Tree Farms Chicken
- 1.5 lbs Butcher’s Choice Steak Cut
- 1 Dozen Whiffle Tree Farms Eggs
- 1 lb Breakfast Sausage
- 1.5 lbs Berkshire Pork Chops
- 1 Container of House Rub
- 1 Container of House Marinade (Jerk, Mojo, Adobe, Chimichurri)
FOR $250 PER MONTH
freedomseekr
history of ill-fated behaviour
- Pronouns
- he/him
Made this today:
Chicken breast on brown rice with a sauce from garlic, red pepper flakes and honey.
This bad boy was
, but very good. I need to tweak the process a little to make it less hectic.
Also this was a double portion since I bought a double pack of chicken breast at the grocery store... and because I have way too much rice left, I'm gonna split this dish into two and whip up some egg fried rice with mushrooms tomorrow night.
Chicken breast on brown rice with a sauce from garlic, red pepper flakes and honey.
This bad boy was
, but very good. I need to tweak the process a little to make it less hectic.Also this was a double portion since I bought a double pack of chicken breast at the grocery store... and because I have way too much rice left, I'm gonna split this dish into two and whip up some egg fried rice with mushrooms tomorrow night.
