See, I *think* it would be good...but I also worry it might be over the top. I make my own ice cream (it's one of the early recipes in the blog John pulled this one from...third or fourth recipe, I think)...and it's a little rich.
OK, a lot rich. So I'm still a little wary of putting them together.
As a condiment, on freshly barbecued hamburgers: Amazing. Flatly awesome. Great in all ways. I want it on all my burgers, forever. I must find a way to preserve it in a convenient squeezable format, or at least keep a jar handy. YUM.
On vanilla ice cream: Wow, this is REALLY easy to overdo - it doesn't take a lot of it, and if you put it on like it was chocolate or butterscotch, you're going to burn your lips off.
I have burned my lips off. And it tasted goooood. And I mixed it in with my spoon instead of leaving it as a separate sauce on top of the ice cream, and it was amazing as well.
I'm going to freeze a couple of jars of this. Any recommendations for making sure it'll be good when I thaw it out again?
On burgers? Now that would be fun! Get an empty Heinz bottle, one of the new ones that sit upside down. The openings on those are large enough that this would be squeezable in one.
As for freezing, I would say small amounts (say pints), in heavy duty plastic.
I don't have a spare one of those handy, but I'll save the next one I get.
In the mean time, I've got proper jam jars - I cleaned them out, sterilised them, and put it in a couple. I'll see about long-term storage of a bigger batch, later, since I think I'm going to go through this one in a hurry.
It's on the "cooling in the fridge" step at the moment.
I was figuring I'd put chicken in it to marinate until Thursday's dinner, and try it out on ice cream tomorrow. I really liked a recipe I found for crazy spiced baked fruit - four or five kinds of fruit, baked with curry spices - that was served over ice cream, so this sounded just perfect.
And, you know, if it doesn't go well with ice cream, I can use it as a marinade and a sauce. I'm tempted to see if I can make curry with it, or how it would work as a stir-fry sauce. I made a full litre in the batch, so I've got extra to play with, and the entire full set of ingredients cost me $5 so I don't feel bad about making more.
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(no subject)
Date: 2006-08-16 02:31 am (UTC)I've used that for chicken breasts and pork loin so far. I still haven't gotten up the guts to put it on ice cream, which is what Kitarra did with it.
(no subject)
Date: 2006-08-16 02:45 am (UTC)(no subject)
Date: 2006-08-16 02:55 am (UTC)OK, a lot rich. So I'm still a little wary of putting them together.
(no subject)
Date: 2006-08-16 11:47 pm (UTC)As a condiment, on freshly barbecued hamburgers: Amazing. Flatly awesome. Great in all ways. I want it on all my burgers, forever. I must find a way to preserve it in a convenient squeezable format, or at least keep a jar handy. YUM.
On vanilla ice cream: Wow, this is REALLY easy to overdo - it doesn't take a lot of it, and if you put it on like it was chocolate or butterscotch, you're going to burn your lips off.
I have burned my lips off. And it tasted goooood. And I mixed it in with my spoon instead of leaving it as a separate sauce on top of the ice cream, and it was amazing as well.
I'm going to freeze a couple of jars of this. Any recommendations for making sure it'll be good when I thaw it out again?
(no subject)
Date: 2006-08-16 11:56 pm (UTC)As for freezing, I would say small amounts (say pints), in heavy duty plastic.
(no subject)
Date: 2006-08-17 01:53 am (UTC)In the mean time, I've got proper jam jars - I cleaned them out, sterilised them, and put it in a couple. I'll see about long-term storage of a bigger batch, later, since I think I'm going to go through this one in a hurry.
(no subject)
Date: 2006-08-16 02:58 am (UTC)I was figuring I'd put chicken in it to marinate until Thursday's dinner, and try it out on ice cream tomorrow. I really liked a recipe I found for crazy spiced baked fruit - four or five kinds of fruit, baked with curry spices - that was served over ice cream, so this sounded just perfect.
And, you know, if it doesn't go well with ice cream, I can use it as a marinade and a sauce. I'm tempted to see if I can make curry with it, or how it would work as a stir-fry sauce. I made a full litre in the batch, so I've got extra to play with, and the entire full set of ingredients cost me $5 so I don't feel bad about making more.
(no subject)
Date: 2006-08-17 08:42 am (UTC)(no subject)
Date: 2006-08-17 02:13 pm (UTC)And I'm fine with the heat the way it is, from a single pepper. I like hot food, but not blisters.