He adds that more - vinegary barbecue sauces have evolved from South Carolina while St. Louis - style yields
a sweeter type of sauce.
Not exact matches
This is the
type of sauce that you can be very nonchalant about what ingredients you add since it covers just about all bases on the flavor spectrum — tart,
sweet, spicy and salty — the balance is up to you.
So I enlisted the help
of my local foodie / blogger friend, Natasha, and we came up with a dessert table concept using chocolate cake soil, mixed meringues, two
types of sweet and salty popcorn, two
types of salted caramel
sauce, fresh strawberries and whipped mascarpone cream placed directly onto a brand new tablecloth.
For those
of you who are curious, I made note
of everything in my freezer: five
types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red
sauce in another (for this); 2 pounds wild huckleberries; 1
sweet whole wheat pastry tart shell, round; 1
sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2 pounds Straus European - style butter; plenty
of this green soup - I puree it and make a tart filling; one pack
of three - grain tempeh; a stack
of frozen rye crepes; cooked farro, pound
of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five pounds
of cherries from my sister's tree.
I don't have nutrition data because there are quite a few variables that could affect the exact amounts (example: the
type of barbecue
sauce, the size
of the
sweet potatoes, etc).
1.8 lbs (800 g)
of duck magret (2 big duck breasts) 1.4 oz (40g)
of red curry paste 1.4 oz (40g)
of galangal 1 oz (30g)
of sugar (I used coconut sugar for more flavor) 2 cups (50 cl)
of water 1.7 cups (40 cl)
of coconut milk 18
sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria
type) 4 tablespoons
of olive oil 3 tablespoons
of fish
sauce (or nuoc - mâm) 1 teaspoon
of salt
Hot Salsas are a compliment for many dishes, some like Cholula, Valentina, or Buffalo can be poured over tacos, tostadas, hamburgers, hot dogs, eggs, burritos, chicken wings as well as beverages and all
type of snacks like potato chips, pork rinds (Chicharrones), churritos (corn snack sticks), peanuts, nuts, and on fruits like the famous Chamoy; a
sweet and spicy
sauce.
Across the Chicago region, districts from Naperville to Gurnee are clamping down on the
types of food that parents can bring for class snacks and parties, requesting veggie trays or bread sticks with marinara
sauce in lieu
of sweets, and water rather than juice boxes.