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The COR Dinner Thread - Let's keep it going (pg. 3)
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| david.michael |
| quote: | Originally posted by bas
Last night I made:
Filet mignon seasoned with cayenne pepper, paprika, fresh cracked black pepper and merlot salt (salt soaked in merlot...pppreeettty ing awesome)
Red potatoes with garlic, basil & rosemary roasted
Asparagus
Fruit tart for desert
I'm ing awesome.
Tonight is probably some chicken made in a white wine reduction, girlfriend's been talking about making that for a while. |
ing amazing. 
I've never heard of soaking salt in merlot, though. Interesting. How does that even work? Do you make it like a paste? |
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| bas |
| quote: | Originally posted by david.michael
ing amazing.
I've never heard of soaking salt in merlot, though. Interesting. How does that even work? Do you make it like a paste? |
Neither have I...I have no idea how they do it either :p There's a spice store by my house that has lots of different salts. We also got a green tea one :D
If you can find anything like that I recommend checking it out. I got the idea from this restaurant that had Red Sea salt. |
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| david.michael |
| quote: | Originally posted by bas
Neither have I...I have no idea how they do it either :p There's a spice store by my house that has lots of different salts. We also got a green tea one :D
If you can find anything like that I recommend checking it out. I got the idea from this restaurant that had Red Sea salt. |
Oh, I see... I thought you had soaked the salt yourself.
Interesting, I'll have to check that out. |
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| Moral Hazard |
| quote: | Originally posted by bas
Neither have I...I have no idea how they do it either :p |
Use Kosher or sea salt... bash the outta it using a mortar and pestle, combine it with seasoning of choice (wine, tea, pepper oils, etc.), allow salt to soak dat up. Generally, you want 3 parts salt to one part liquid of choice. |
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| david.michael |
| quote: | Originally posted by Moral Hazard
Use Kosher or sea salt... bash the outta it using a mortar and pestle, combine it with seasoning of choice (wine, tea, pepper oils, etc.), allow salt to soak dat up. Generally, you want 3 parts salt to one part liquid of choice. |
:cool: |
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| bas |
| quote: | Originally posted by Moral Hazard
Use Kosher or sea salt... bash the outta it using a mortar and pestle, combine it with seasoning of choice (wine, tea, pepper oils, etc.), allow salt to soak dat up. Generally, you want 3 parts salt to one part liquid of choice. |
Oh cool. Well there you go :p
Although, their salt is still in rock form (needs to be in a salt grinder to use properly). Does that just mean they didn't crush it up as much? |
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| Moral Hazard |
| quote: | Originally posted by bas
Oh cool. Well there you go :p
Although, their salt is still in rock form (needs to be in a salt grinder to use properly). Does that just mean they didn't crush it up as much? |
Probably didn't crush it much or at all... you don't have to crush it but doing so allows it to soak up the liquid faster and dry faster. |
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| bananas |
| I'm having a frozen pizza:[ but imma tune it up a lil bit, add some bacom, cheese, paprikas, jalepeno |
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| rT19 |
| im having Sushi tonight :D |
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| Ian |
| quote: | Originally posted by rT19
im having Sushi tonight :D |
and what about his gf? |
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| david.michael |
| quote: | Originally posted by Ian
and what about his gf? |
"Oh, not stew again" |
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| Omega_Blue |
| papa john's. they have large specialty pizzas on sale for 9.99 right now, lol. |
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