Posted on 05/27/2014 2:33:52 AM PDT by kingattax
VIDEO AT LINK
You’re an avid home cook. You make your own pestos, your own mayonnaise, your own tapenades. You dominate at tomato sauces.
But now you’re perhaps sitting at your desk wondering why you’ve never made your own peanut butter. We are.
According to Mr. Alton Brown, whose hacks we’ve featured before, whipping up your own peanut butter is as simple as frying peanuts in a wok, adding honey and salt, and blitzing them in the food processor.
Now we sort of feel like idiots. Especially since Brown delivers a killer pro tip at the end, about adding a bit of chili oil for “kind of a Southeast Asian thing.”
Excuse us while we leave work early to go fry up some peanut butter. File this under genius.
(Excerpt) Read more at yahoo.com ...
Sounds like a business opportunity! you could start your own brand, or sell 'in store' PB making machines.
Your man...
Chopped is an alright show but I can’t stand to watch that girly female man that hosts it.
I find him far less offensive to watch than Alton Brown on Cutthroat.
Did you catch Iron Chef the other night - America vs. Australia? I thought it was terrific.
Knew there was a reason I liked him aside from his cooking.
I wish..
Do you have to be licensed to own one now ? :^)
Easy and tasty
I have a friend who was traumatized by Mr. Peanut when he was a kid. True story.
But on another note... My wife makes a great peanut soup. She got the recipe from a restaurant in Washington DC where some of our founding fathers used to eat. Reportedly, peanut soup was George Washington’s favorite.
Heh-—licensed? Probably.
My wife makes her own ketchup and basil salt. I love the basil salt. She dries out the basil leaves from our plant and then grinds them in a food processesor with kosher salt. Man I like that seasoning... Like I needed an excuse to eat more salt :(
No, I missed that one! I’ll have to watch for it.
It was on Sunday evening. It was the kick off of the entire channel’s grill week and they did surf and turf with half the selection having come form Australia.
I've been using Sea Salt. Tastes better, to me, and has less sodium. All kinds of exotic flavors out there, too. "Basil Salt" is a new one, tho. Sounds like it would be good in anything Italian-related.
Mom tried making ketchup when I was a kid, and we had more tomatoes than we knew what to do with one summer. We decided that it's easier to go buy a bottle in the store. :-)
Mom and I do still - 40-odd years later... - make Zucchini relish (Zukes instead of Cukes, as the main ingredient). Way better than anything in a grocery store, and a good way to use those humongous Zucchinis that you get at the end of the summer.
My wife makes Tarragon vinegar. Steep fresh tarragon in a small (pint? 1/2 pint?) bottle of white vinegar for a couple of weeks. Remove the tarragon, cork the bottle. It's great on fresh veggies - especially cukes. And, she makes this crock pot recipe for Tarragon Chicken that uses it as well (don't ask me what's in it - I'd say "Tarragon, Chicken, and some other stuff :-) ). I just eat and enjoy.
to find later
The Extra Large Virginia peanuts by Planters made me forget all about Pistachios and Cashews...and Brazil nuts too.
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