I’ve experimented with various asian peanut sauce recipes. There is some kind of peanut sauce variation in Thai, Vietnamese, Indonesian, Malaysian and other culinary cultures. Most recipes I’ve tried had some less common ingredient I didn’t have or just didn’t taste good. I finally hit on something that tastes great to me and is made with ingredients I almost always have.
I like making my own seasoning blends. Not only is it more frugal, but it also allows me to control the amount of salt myself so I can use as much or as little of the seasoning as I like without worrying about the end result being too salty. Here is my version of Montreal steak seasoning.
Is it a sweet potato or is it a yam? Is sweet potato pie really made from yams? Are candied yams really made from sweet potatoes? I think I know the answer but I’m still confused every time I go to a store that labels them incorrectly, which seems to be practically every store. Followed by a recipe for sweet, smoky and spicy sweet potato home fries.
This post picks up where I left off from part 1 and part 2 to show how I turn those ideas into something you can actually spread butter on and EAT! In true form, I’m going to create a new recipe that I’ve never made before. Using the right techniques, I’m pretty sure the end result will be great.
The methods in these articles break away from the traditional bread making techniques that seem to fill nearly every cookbook published. It wasn’t obvious to me first, but these recipes have two main things in common that really make them special. These two common items are the keys to good bread baking.
No matter what recipe I followed it always came out the same. I stopped making bread regularly because I thought I just wasn’t good at it- that is, until I figured out the secret.