The tuna fish, olive oil, and pickled pepper sandwich I wrote about earlier was tasted today, after some time in storage. The taste has, if anything, improved. Food win.
Only downside: the oil turned the anadama bread a little greasy.
Showing posts with label pickles. Show all posts
Showing posts with label pickles. Show all posts
Tuesday, August 11, 2009
Sunday, August 9, 2009
Let Me Ruin Your Meal
Fun fact of the night: Ba-tampte pickled bell peppers, when just taken from the jar, look disturbingly like preserved mammalian hearts.
I made this discovery while working on my lunches for the week. Having created two breads, I needed to justify them by making sandwiches. The brown bread, which was pareve, was made into sandwiches with Empire turkey bologna and French's mustard with horseradish; the horseradish mustard helped compete with the strong flavors of the bread, which was made with (among other things) bran cereal and cocoa powder.
But I also made "Anadama" bread, which is dairy (as well as containing plenty o' molasses), and I needed a sandwich for that. Enter my eternal quest for the perfect tuna fish sandwich.
As regular readers of this blog know, I am always trying to make canned tuna into something better than a mayonnaise-y mass tasty only for tasting mostly like mayonnaise. I've had limited luck with mustard-based concoctions, so today I tried a base of olive oil, dehydrated onions, garlic powder, and crushed red pepper. I added to that tuna and chopped pickled red bell pepper, the latter for extra taste and texture.
It tasted pretty good right out of the bowl, but the important thing is for it to be palatable after a day or so in the fridge. My mustard tuna sandwiches were merely adequate to that task, and gave off a pungent vinegar/tuna odor which few others could stand. We'll see how these do.
I made this discovery while working on my lunches for the week. Having created two breads, I needed to justify them by making sandwiches. The brown bread, which was pareve, was made into sandwiches with Empire turkey bologna and French's mustard with horseradish; the horseradish mustard helped compete with the strong flavors of the bread, which was made with (among other things) bran cereal and cocoa powder.
But I also made "Anadama" bread, which is dairy (as well as containing plenty o' molasses), and I needed a sandwich for that. Enter my eternal quest for the perfect tuna fish sandwich.
As regular readers of this blog know, I am always trying to make canned tuna into something better than a mayonnaise-y mass tasty only for tasting mostly like mayonnaise. I've had limited luck with mustard-based concoctions, so today I tried a base of olive oil, dehydrated onions, garlic powder, and crushed red pepper. I added to that tuna and chopped pickled red bell pepper, the latter for extra taste and texture.
It tasted pretty good right out of the bowl, but the important thing is for it to be palatable after a day or so in the fridge. My mustard tuna sandwiches were merely adequate to that task, and gave off a pungent vinegar/tuna odor which few others could stand. We'll see how these do.
Tuesday, July 3, 2007
Picklemania
I couldn't find it on the web today, but my daily transit newspaper had an article on two new Southern delicacies: Kool-Aid® pickles and batter-fried pickles.
I did, however, find recipes for both items.
The problem with trying the recipe for Kool-Aid® pickles is that, if you don't like them, you've just ruined a jar of pickles.
The Minneapolis Star-Tribune has a good round-up of fun deep-fried foods, including the most intriguing, deep-fried Coca-Cola® on a stick.
I did, however, find recipes for both items.
The problem with trying the recipe for Kool-Aid® pickles is that, if you don't like them, you've just ruined a jar of pickles.
The Minneapolis Star-Tribune has a good round-up of fun deep-fried foods, including the most intriguing, deep-fried Coca-Cola® on a stick.
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