That bullshit processed crab meat stuff
bornkiller
AdministratorIn your girlfriends snatch
Surimi.
It's cheap, has a flavour and is almost edible.
Is there any recipe to make it taste more palatable?
It's cheap, has a flavour and is almost edible.
Is there any recipe to make it taste more palatable?
Comments
Actually it's made from pollock, which is edible, but hardly worth eating, and it wouldn't surprise me if they tossed in worm infested fish, but hey, it's all just protein. That and some binders like starch and gluten, and maybe they wave it over a dead crab at some point, I dunno..
As for making it more palatable, it is definitely better in a salad with mayo and some other ingredients like celery and onion to give it some texture, little lemon and dill wouldn't hurt either.
I like it in ramen, with some bean sprouts and whatever else is around as well, and it's pretty good in fried rice too.
C/O
"Goodness from the sea"
Surely the askan pollock is not a bad eat? When I used to eat the fish I caught, I would eat Whiting and Coaly - they are members of the Cod family and while I could tell they were not Cod and there was a difference, I wonder if I had bought this some where and had been told it was Cod, would I have believed it was after eating the fish?
...it smells like green giant canned corn though. x]
Making spicy mayo is easy: mix 3 parts mayo to 1 part sriracha sauce. Add a tiny bit of sugar, lemon or lime juice, and a dash of soy sauce. Mix it up and voila: Spicy fucking mayo.
http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html
http://www.ehow.com/how_5258873_make-rooster-style-hot-sauce.html
Transplanted Sriracha Sauce
1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed
2 1/2 cups rice vinegar (substitute white distilled vinegar)
1/4 cup sugar
1 tablespoon salt
Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.
Optional: Strain the sauce through sieve and discard the solids for a smooth, seedless consistency.
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Sriracha Hot Chili Sauce Recipe
By: Dave Drum
For those so inclined, here is a recipe for making your own sriracha hot sauce:
Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.
As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.
The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood cocktail sauce. Or it can serve as a salsa on tortilla chips. It's very versatile.
:hai:
icwutudidthar.