Re: [fast5] Re: about to start fast5

Monday, July 29, 2013

Re: [fast5] Re: about to start fast5

Nom! That's a great idea.

I made some fish tacos last night with another quickie sauce idea. The "real" fish tacos Baha style involve deep-fried crunchy fish and fried tortillas, but frankly it's a lot of work. So I did a quickie style that really was rather great.

I cooked the fish at low heat. I used a Sous Vide, but the recipe was just to marinate the fish in a spice mixture, then cook it in a bit of water in a pan. Or sautee it in butter or oil. Anyway, just cook the fish lightly til it flakes.

Then I sliced up some iceberg lettuce. The recipe called for cabbage, but I didn't have any on hand.

Last I made a quick sauce: mayo (or sour cream in your case), lime juice, and dash of hot sauce.

I cooked a few tortillas quickly by laying them on the burner. This works for gas or electric, just watch your fingers, or better, use tongs.

Put the fish in the tortilla, add the crunchy greens, add a bit of sauce. Voila! I suspect it would work with any meat, but in any case, it's the sauce that makes it. Esp. the lime I think.

On Mon, Jul 29, 2013 at 10:05 AM, RickS <no3rdseat@gmail.com> wrote:

I ended up putting some horseradish dijon mustard in the sour cream. Tastes great and stays nice and thick.

-Rick

--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> Interesting. Commercial sour cream is solid likely because of added
> thickeners. Perhaps the acid reacts with the thickener. But that seems like
> an odd choice for sour cream then, which is supposed to be SOUR. But
> apparently this is not very sour, which is why you are tempted to add more
> sourness!
>
> My kefir is very thick, but that is because of the viili bacteria that are
> in it (it's a viili-kefir hybrid). Commercial yogurt though, relies on
> gelatine or other thickeners, and if you use yogurt as a starter, the
> result isn't very thick at all. The Greek yogurt method involves hanging
> the yogurt in cheesecloth until the liquid strains out more, leaving it
> thicker.
>
> I'm pretty sure a similar method could be used to make sour cream, but I
> was never able to find good sour cream on the market. Maybe try Greek
> yogurt? It's thick AND tangy.
>

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