tvham
Well-Known Member
I made scallops tonight. They were delicious.
What's in the spice mix?Time to fire up the grill!
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My son actually made the rub. It's a mix of paprika, chili🌶 powder, dry mustard, brown sugar, sea salt , black pepper and garlicWhat's in the spice mix?
Sounds like a nice and simple bbq rub for sure!My son actually made the rub. It's a mix of paprika, chili🌶 powder, dry mustard, brown sugar, sea salt , black pepper and garlic
I mean, Rose’s Lime is basically just HFCS, lime flavoring and citric acid…Behold, purists, and recoil: I wanted to marinate some mahi for fish tacos tonight but as I was putting it together I realized I don't have any limes (or even any lemons). I ended up mixing oil with a few splashes of OJ and Rose's Lime Juice, but it was too sweet and didn't have any acidic bite. I hit it with some cider vinegar, and that got me a little closer. With the chopped garlic, jalapeno, and spices, I think I'll be in the right ZIP code after it has a chance to sit for a while, but I'm really counting on Rose's + vinegar to do some heavy lifting for me. How much have I miscalculated here?
Yeah -- the flavor is there but the acid is getting lost completely. I didn't want to use too much though at risk of making the whole thing way too sweet, hence the vinegar.I mean, Rose’s Lime is basically just HFCS, lime flavoring and citric acid…
I honestly think you can do without the citrus since you don't have it- desired seasoning and oil is more than enough for me! if fish sits for too long (like 15+ min) with lime juice, you pre-cook it anyway like ceviche. if you were to use a sugar water like Rose's for a hint of lime and sweet (which isn't bad, I use honey with some fish), keep it at a tablespoon or less.Yeah -- the flavor is there but the acid is getting lost completely. I didn't want to use too much though at risk of making the whole thing way too sweet, hence the vinegar.
And just like that....citrus flavor?you'll have to run to the store if you truly desire the citrus flavor.
I always get excited when I see you've posted in here.Afghan food for Mother's Day lunch. Kabuli palaw, lamb chops, naan, lemon broiled salmon with mango chutney and veggies, bottle of Casanova di Neri Brunello di Montalcino 2015, raspberry, lemon, and pear tarts, red velvet chocolate cupcakes, and chocolate cake