I need your favorite latke topping/sauce ideas/recipes for an early latkes/vodka buffet. [more inside]
Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
Can I use fresh tomatoes in Marcella Hazan's renowned sauce recipe? (M.H. previously and again on the blue.) [more inside]
Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
I'm a lover of hot sauce and would like to add more bottles of it to my collection. [more inside]
Does okonomiyaki sauce go bad? Or is it something that doesn't really spoil, and they are required to put a date on it? [more inside]
We're making BBQ sauce. Yay! A single cherry pit has been chopped up by a hand blender in an 8 quart pot of sauce. Boo! Should we toss this pot or will it be safe? [more inside]
I'm cooking a bevy of fried green tomatoes for a group that includes a person who won't touch "white dairy products" (including mayo, which, yes, is non-dairy, but there you go). What kind of non-standard dipping sauce can I make that is not ranch-like and does not contain milk, buttermilk, mayo, sour cream, yogurt, or raw eggs? Need not be vegetarian or otherwise vegan. (N.b., none of the other tomatoes are ripe yet, so a fresh tomato thing is out.)
Can anyone help me find an article that laid out a sort of generic/mother recipe for how to develop your own barbecue sauce/marinade? [more inside]
Sometime in late March/Early April 2015, the NYT Now App ran a story that linked to a very long article on the definitive bolognese sauce. The story followed a reporter as he went from town to town in Italy in search of the true version of this delicious sauce. The story disappeared from NYT Now before I got to finish it, and my google searches return recipe after recipe, but not that story. Did anyone out here happy to read it and remember the source? (My efforts to contact the Times through customer service also led to dead ends, hence this post.)
Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
I love Veganaise and when its in the kitchen I'll use it as a sour cream/crema sub in lentils, tacos etc. What is a tasty, creamy sauce I can make that is a bit healthier and doesn't cost so much? [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
I made a gigantic roast pork loin with herb rub last night and now we have a huge amount left over. I want to make pulled pork with it, but the SO doesn't like BBQ sauce, any variation. What else could I use to get the physical properties of pulled pork (soft, melt in your mouth savory) without using BBQ sauce? [more inside]
I'm on the hunt for a new hot sauce that is spicy/hot without getting into the over-the-top novelty sauces. Bonus points if it is affordable and versatile enough to go on everything! [more inside]
It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account. Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
So I have googled, I promise. But I'm not sure I'm finding the right recipes. I want to make a dipping sauce like the stuff that almost every Thai place around here (Portland area) serves with their fried egg rolls / spring rolls / veggie rolls. [more inside]
What are some alternatives to soy sauce that provide the same type of flavor? [more inside]
I made a greek-inspired quinoa salad with red quinoa, chickpeas, cucumbers, tomatoes, red pepper, parsley, and red onion. Help me give it a dressing or a sauce! [more inside]
So the fiance (eee) and I are participating in a local food festival based around a particular brand of smoker. One of the recipes we'd like to try is detailed inside and I have a rough idea of how I'd like to present it but we need ideas for a sauce and/or slaw. [more inside]
I would like to make worcestershire sauce in my kitchen. I have an extensive spice cabinet and I can get my hands on anything and everything else necessary. I'm willing to toast, mince, simmer, ferment, and strain for as long as it takes. [more inside]
That's pretty much it. I'm down with the basics - tabasco, sriracha and the like, but I want to expand my experiences and styles. [more inside]
I picked up a couple of premade bison burgers from a local farmer and will be grilling them tonight, weather permitting. What's the best kind of BBQ sauce to apply? Sweet, spicy, smoky, what? Preference given to something I can swing by the (Canadian) Safeway and pick up on my way home. If it matters, the buns are sweet Hawaiian, the side dish is sweet potato fries with chipotle dipping sauce, and this will be my first time with non-beef hamburgers.
What did I eat? Fifty years ago, when I was a kid, a friend's Japanese mother made us a snack. She pulled 2 plain, fist sized rice balls from the fridge and sprinkled a dark green, watery sauce on them. It was salty and fishy tasting. It may have had some dark green flecks in it. I've seen nothing like it in Asian markets, and I think it may have been homemade, for it was poured from a wine bottle with a metal liquor spout tube. I've wondered for years.
Need urgent help in making gravy from scratch!! [more inside]
What can I use as a vegetarian substitute for duck pan juice so that I can make a tasty fruity sauce for my halloumi? [more inside]
I have a terrific jar of a sort of paste that my husband made from dried New Mexico and guajillo chiles that were skinned, seeded, reconstituted, blended into a puree, then strained (or perhaps run through a food mill - I was asleep). I'd like to use this paste as an ingredient in an awesome red enchilada sauce. Do you have recipes to share?
My neighbors gave me a jar of homemade chocolate / fudge sauce for my birthday. (Good neighbors aren't they?) I need ideas on how to use it. [more inside]
Hot sauce recipes sought. All kinds. That is all. Thank you.
As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out! [more inside]
Please give me your best teriyaki sauce recipe. [more inside]
This post made me long for Ottawa's awesome Lebanese food, especially garlic sauce. Help me make it for myself! [more inside]
Easy, awesome pasta sauce recipes please. [more inside]
Do you know of any Thanksgiving songs? [more inside]
I think my cranberry sauce is too sweet... Help! [more inside]
Can I reuse cooking sauce from last time when slow cooking? [more inside]
I love making my own hot pepper sauces but I'm not happy that I have to use vinegar as a preservative as I don't like the sour taste that much. If I use a lot, it ruins the taste, if I use less, the sauce won't stay fresh as long. Does anyone have a recommendation for something I can substitute the vinegar with, maybe even something synthetic (if it's harmless)?
This is the thread where you tell me how to make hot sauce. [more inside]
What are your best dips to go with raw or steamed vegetables? As part of bringing lunch to work everyday, I'd like that many of those lunches consist of raw or steamed vegetables with a simple sauce or dip. I'm very open-minded to ethnic flavors, spiciness, sweet and umami flavors... surprise me! My preferred vegetables are bell peppers, cucumber, and broccoli, but you are welcome to convince me of other optimal pairings. [more inside]
I have about three gallons of truly excellent homemade tomato sauce. What can I do with it if I don't eat pasta?
I'm a good cook, but one thing I've never even really bothered with are sauces. What are your favorite sauces that can be made at home, and so good that you would consider eating a turd if the divine sauce was poured on top.
Does a typical east-coast independent neighborhood pizza place do anything to its tomato sauce (or other ingredients) between the can and the pie? [more inside]
I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it? [more inside]
Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
What is the closest thing to Taco Bell Fire Border Sauce that I can find on the market? [more inside]
Help me approximate an amazing ricotta-featuring cheese sauce! [more inside]
I've tried unsuccessfully to find a recipe for a pourable chocolate sauce/icecream topping that I can put in bottles to give as gifts. [more inside]
Your favorite yogurt/yoghurt sauce/dip recipes. I want them. Sour cream sauces are good too, if you have them. [more inside]