The Food Thread

[mraynrand]

that looks like Mike Holmgren

[MJZiggy]

Wow. Looks like him a lot. You're right.

[easy cheesy]

Where shall we sit, MB???

"Exhibition Seats"... all the way PBJ!!! No booths! SHOWTIME! lol!

[GrnBay007]

Hey 3irty1,

Got any of the recipes for the sauces at Vinny Vanucchi's ?

[3irty1]

Hey 3irty1,

Got any of the recipes for the sauces at Vinny Vanucchi's ?

I worked in Galena but not at Vinny's. I remember their signature thing was basically buffalo sauce but with olive oil and basil instead of butter. Does that sound about right?

[GrnBay007]

I worked in Galena but not at Vinny's. I remember their signature thing was basically buffalo sauce but with olive oil and basil instead of butter. Does that sound about right?

Sounds right for the Vinny's sauce. Thanks!

Now, I tried it tonight over pasta with a chicken dish. It was good, but didn't have quite enough heat. Only hot sauce I had in the house was Louisiana Hot Sauce. What would you suggest using?

You hit it right with the basil! Mmm I love basil!! My son gave it an 8 out 10 so I guess it was ok. Any time I try a new dish I have the kids grade it on a scale from 1-10 so I know if I should bother making it again.

Used quite a bit of EVOO, but I guess that's always better than using butter and a creamy sauce.

[3irty1]

Buffalo sauce is usually about half hot sauce and half fat. To get the two to mix an emulsifier like a bit of mayo or dijon should be used. Add the olive oil in a slow stream while whisking or better yet, blending with a stick blender. If your hot sauce isn't quite there you can always add more or a pinch of cayenne.

[GrnBay007]

Buffalo sauce is usually about half hot sauce and half fat. To get the two to mix an emulsifier like a bit of mayo or dijon should be used. Add the olive oil in a slow stream while whisking or better yet, blending with a stick blender. If your hot sauce isn't quite there you can always add more or a pinch of cayenne.

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.

[3irty1]

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.

It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

[easy cheesy]

Dick's kicks ASS! A Seattle INSTITUTION! Nom, Nom, Nom.....

[easy cheesy]

Gonna get my Pagliacci on... helllz yea!

[Patler]

Hmm....I didn't have a problem mixing the hot sauce just by whisking. Wonder if it makes a difference the oil was warm. (?)
I was no where near the half and half mixture......good to know for next time.

It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

3irty1 - aren't some of the pre-made "hot sauces" available in grocery stores already emulsions? If one of those was used might additional emulsifier not be needed????? I am thinking of the ones that are somewhat more viscous than water.

[3irty1]

3irty1 - aren't some of the pre-made "hot sauces" available in grocery stores already emulsions? If one of those was used might additional emulsifier not be needed????? I am thinking of the ones that are somewhat more viscous than water.

Sure those exist, but they are essentially already what we are making--buffalo sauce. Its fairly easy to tell as they all contain oil. Some of the other ones like sriracha are thickened with syrup and xanthan gum. Xanthan gum isn't technically an emulsifier but it certainly helps which is why its found in all of the store bought salad dressings. For making buffalo sauce I reach for something that's primarily just vinegar and chilies and emulsify it on my own. Without some help any combination of water and fat will break but this can be extended from a few minutes to a few hours by use of an emulsifier and good technique.

[Patler]

Sure those exist, but they are essentially already what we are making--buffalo sauce. Its fairly easy to tell as they all contain oil. Some of the other ones like sriracha are thickened with syrup and xanthan gum. Xanthan gum isn't technically an emulsifier but it certainly helps which is why its found in all of the store bought salad dressings. For making buffalo sauce I reach for something that's primarily just vinegar and chilies and emulsify it on my own. Without some help any combination of water and fat will break but this can be extended from a few minutes to a few hours by use of an emulsifier and good technique.

Ya, I realize you do that, I just though maybe GrnBay007 had one of the thickened hot sauces, which would explain why she didn't perceive a problem mixing without an added emulsifier.

[Freak Out]

WAG.....west Edmonds girl. Yep......good times back at UW.