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Dear Foodie Gods, forgive me.

woodsman

woodsman

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Dear Foodie Gods, forgive me for liking the original pork shake and bake coating. Please forgive me for coming up with the ultimate dipping sauce for this travesty of culinary ickiness.

Peanut butter
Hoisin sauce ( whisk together)
Pineapple juice/Orange juice
Sesame Oil

No, I didn’t need to figure out you always heat up the sheet pan as the oven warms up. No, I didn’t need to figure out that after the 20 minutes of cooking time you go from bake to broil to get those crispy pork edges with the bone in pork chops.
 
Proportions! I need proportions!!!
 
Didnt Anthony Bourdain say "Sometimes there is just no substitute for a Big Mac, you have to have one".

Think so, or something.

THINK SO
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woodsman said:
Dear Foodie Gods, forgive me for liking the original pork shake and bake coating. Please forgive me for coming up with the ultimate dipping sauce for this travesty of culinary ickiness.

Peanut butter
Hoisin sauce ( whisk together)
Pineapple juice/Orange juice
Sesame Oil

No, I didn’t need to figure out you always heat up the sheet pan as the oven warms up. No, I didn’t need to figure out that after the 20 minutes of cooking time you go from bake to broil to get those crispy pork edges with the bone in pork chops.
Click to expand...

I'm never without the stuff in my pantry. We love thick, boneless loin chops, always have a stash in the freezer, so on a lark I tried the recipe on the back of the danged shake 'n bake box. Mix crushed rosemary leaves, a lot of them, with shake n' bake on a plate or shallow bowl. Butter Grey-Poupon mustard on one side of the chop, dip it in the herb-crumbs, flip and do the same to the other side.

Really does make a juicy, tangy, herby hunk of heaven! (Cook 20 minutes instead of 15 for thick-cut chops).
 
woodsman said:
Dear Foodie Gods, forgive me for liking the original pork shake and bake coating. Please forgive me for coming up with the ultimate dipping sauce for this travesty of culinary ickiness.

Peanut butter
Hoisin sauce ( whisk together)
Pineapple juice/Orange juice
Sesame Oil

No, I didn’t need to figure out you always heat up the sheet pan as the oven warms up. No, I didn’t need to figure out that after the 20 minutes of cooking time you go from bake to broil to get those crispy pork edges with the bone in pork chops.
Click to expand...

So glad you posted the dipping sauce ingredients; I've got all of them on hand, and this sounds yummy. I have a bok choy idea. Now, what can I add to make the sauce hot without changing the flavor?
 
woodsman said:
Dear Foodie Gods, forgive me for liking the original pork shake and bake coating. Please forgive me for coming up with the ultimate dipping sauce for this travesty of culinary ickiness.

Peanut butter
Hoisin sauce ( whisk together)
Pineapple juice/Orange juice
Sesame Oil

No, I didn’t need to figure out you always heat up the sheet pan as the oven warms up. No, I didn’t need to figure out that after the 20 minutes of cooking time you go from bake to broil to get those crispy pork edges with the bone in pork chops.
Click to expand...

Thats very similar to peanut sauce. A common sauce in SE Asian cuisine.
 
DiAnna said:
I'm never without the stuff in my pantry. We love thick, boneless loin chops, always have a stash in the freezer, so on a lark I tried the recipe on the back of the danged shake 'n bake box. Mix crushed rosemary leaves, a lot of them, with shake n' bake on a plate or shallow bowl. Butter Grey-Poupon mustard on one side of the chop, dip it in the herb-crumbs, flip and do the same to the other side.

Really does make a juicy, tangy, herby hunk of heaven! (Cook 20 minutes instead of 15 for thick-cut chops).
Click to expand...

Ooooo, I bet that's good. I use a Grey-Poupon chicken recipe that is to die for.
 
countryboy said:
Ooooo, I bet that's good. I use a Grey-Poupon chicken recipe that is to die for.
Click to expand...

Grey-Poupon is my cure for boring nowadays. If it sounds like an okay dish, but meh, a slathering of Grey-Poupon can work wonders!
 
nota bene said:
So glad you posted the dipping sauce ingredients; I've got all of them on hand, and this sounds yummy. I have a bok choy idea. Now, what can I add to make the sauce hot without changing the flavor?
Click to expand...

Red pepper flakes?
 
DiAnna said:
Grey-Poupon is my cure for boring nowadays. If it sounds like an okay dish, but meh, a slathering of Grey-Poupon can work wonders!
Click to expand...

Oh yeah, and when you reduce it down a bit by cooking, it packs a big ole concentrated dijon flavor punch. :boxer
 
countryboy said:
Red pepper flakes?
Click to expand...

OMG, I can't live without red pepper flakes. It goes in everything, from my braised lamb chunks in brown gravy to my beef potroast with a kick, to my shredded beef Mexican style with cumin, chili powder and... red pepper flakes!
 
countryboy said:
Oh yeah, and when you reduce it down a bit by cooking, it packs a big ole concentrated dijon flavor punch. :boxer
Click to expand...

Yeah, I seriously love that stuff. Dijon is really outstanding on so many things, from pork to chicken to corned beef. A must-have for any pantry.
 
nota bene said:
These I have. I was thinking hotter, but I can't think of any peppers that won't change the flavor.
Click to expand...

Try doubling the amount of red pepper flakes. What I love about them is that they don't give a jalepeno taste, but rather a controllable mouth/tongue heating affect with the seasonings you choose. I have to be careful with them, because my husband is a wussy, but if you put enough red pepper flakes in a dish, it will blow your mind without changing the primary flavoring of the dish itself.

It's best with braised, slow-cooked meats and meals. If you have leftovers, it is even more delicious the next day, after marinating overnight in the fridge!
 
DiAnna said:
OMG, I can't live without red pepper flakes. It goes in everything, from my braised lamb chunks in brown gravy to my beef potroast with a kick, to my shredded beef Mexican style with cumin, chili powder and... red pepper flakes!
Click to expand...

Yep, I keep a small shaker right on my end table, and there are few foods I don't shake at least a few flakes on. I love the heat it adds, and how easy it is to fine-tune that heat with just a flick of the wrist. It's all in the wrist. :mrgreen:
 
nota bene said:
These I have. I was thinking hotter, but I can't think of any peppers that won't change the flavor.
Click to expand...

Maybe some Siracha sauce, it'll likely change the flavor, but in a good way, since it goes well with Asian style combinations.
 
DiAnna said:
Try doubling the amount of red pepper flakes. What I love about them is that they don't give a jalepeno taste, but rather a controllable mouth/tongue heating affect with the seasonings you choose. I have to be careful with them, because my husband is a wussy, but if you put enough red pepper flakes in a dish, it will blow your mind without changing the primary flavoring of the dish itself.

It's best with braised, slow-cooked meats and meals. If you have leftovers, it is even more delicious the next day, after marinating overnight in the fridge!
Click to expand...
Exactly! To me, they have very little flavor of their own, they just make your mouth cozy warm.

And, lol, my wife is a wussy too. I even have to be careful with the black pepper. :rolleyes:
 
DiAnna said:
Try doubling the amount of red pepper flakes. What I love about them is that they don't give a jalepeno taste, but rather a controllable mouth/tongue heating affect with the seasonings you choose. I have to be careful with them, because my husband is a wussy, but if you put enough red pepper flakes in a dish, it will blow your mind without changing the primary flavoring of the dish itself.

It's best with braised, slow-cooked meats and meals. If you have leftovers, it is even more delicious the next day, after marinating overnight in the fridge!
Click to expand...

Is pizza even pizza without red pepper flakes?
 
nota bene said:
So glad you posted the dipping sauce ingredients; I've got all of them on hand, and this sounds yummy. I have a bok choy idea. Now, what can I add to make the sauce hot without changing the flavor?
Click to expand...

Hot chili oil
 
nota bene said:
Oh! Can you recommend a particular label?
Click to expand...

I buy mine at the oriental store. Has some label on it I can't read. Sorry.
For this particular application, you could steep some sesame oil with read pepper flakes. Warm the oil every so slightly to extract the heat from the peppers.
 
Lovebug said:
I buy mine at the oriental store. Has some label on it I can't read. Sorry.
For this particular application, you could steep some sesame oil with read pepper flakes. Warm the oil every so slightly to extract the heat from the peppers.
Click to expand...

This sounds like a plan. Thank you, Lovebug.

I suppose I could Google too; when I go into my local Oriental market (and for the PC crowd, "Oriental" is part of the store's name), I have to go by pictures. And I don't like going in; there's going to be no help, generally, behind the counter, the smell knocks me off my feet, and the dried-minnow snacks that gross me out are right by the door.
 
nota bene said:
This sounds like a plan. Thank you, Lovebug.

I suppose I could Google too; when I go into my local Oriental market (and for the PC crowd, "Oriental" is part of the store's name), I have to go by pictures. And I don't like going in; there's going to be no help, generally, behind the counter, the smell knocks me off my feet, and the dried-minnow snacks that gross me out are right by the door.
Click to expand...

My suggestion...go out of your way to find a good one. Google it, yelp it. Make friends with the owner and they will share many delightful recipes, tips and ingredients with you.
You will be surprised how tickled they are when asked the right questions.
 
Sadly, there is only one in my community. The local chain groceries do carry the "usual" stuff--fish sauce, sesame and peanut oil, and etc. The "Americanized" stuff.
 
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