Best seasoning mixes according to redditors

or put this on the top
Yoshida sauce

I'm not Hawaiian but, my brother in law is and because the food is so good, I make it at home since you can't get good food here. Loco moco is my go to cold day hearty food now and Musubi is a close second for "I gotta craving and need to quench it".

1. I think they did pretty well in everything except red zone offense. I was extremely concerned watching how they operated when they got to that point. They didn't seem to have that ability to finish.
   
   
2. I'm really liking the new guys, to be honest. I like what they bring to the table and I dont think we've really lost as big a step talent-wise after the trades, as was suggested by the media.
   
   
3. 8-8
   
   
4. A win of course:D
   
   
5. Nah. Winning a Super Bowl would ease the annoyance of going 0-4 in the 90's. We'd never live down 0-8 though.
   
   Bonus) Sauce. Not big on BBQ though. In fact, I prefer marinade. Give Buffalo's Chiavetta's a try

Some supermarkets have a premade mojo sauce, Goya's is pretty good.. It's my usual go to with slow cooking a pork butt or shoulder, with a layer of chopped garlic and onion on the bottom of the slow cooker. Works every time.

Micheladas:

• Lime
  
• Salt
  
• Jugo Maggi
  
• Salsa Inglesa
  
• Tajín or some Tabasco Sauce
  
• Beer

shred that same pork, put it on a cookie sheet in a 400 degree oven for about 20 minutes to crisp up, slap it on some warm corn tortillas and top with home made pico de gallo, and you have awesome carnitas. i make them like this all the time. you can also marinade the pork in Mojo Criollo for 24 hours prior to cooking.

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

I was in high school when it came out. Either I didn't have it, or don't remember it at all. Even now, upon being reminded of it, I don't remember a damn thing. It couldn't have been that good. If it was that shit would have blown up. I think this may be the case where it turns out it's just the perfect sauce for roiland and perfectly average for everyone else.

If you are looking to try crazy asian inspired sauce, get your hands on some of this. It may be the same thing I just described above, the perfect sauce for me and you will all think it's average, but it's god damn amazing to me and I have to buy it online in fucking six packs.

Marinate chicken breasts in chiavettas: https://www.amazon.com/Buffalos-Own-Chiavettas-Barbecue-Marinade/dp/B0058ORTXY?th=1

1hr max since its acidic

Bake 350 20ish min until 165*

Jasmine rice

Green peas

That's the lunch of kings.

Huli huli (Hawaiian for "turn turn" because if you don't stop rotating it over the heat the sauce burns) is one of the things I miss most from when I lived on Oahu. There was always a guy parked up at North Shore with a big rotisserie grill trailer, selling whole chickens and rice on the side of the road. Wonderful stuff!

I've never actually tried to make the sauce myself... I just order it.

I usually cook it with Goya Mojo Criollo (available at the grocery store in the Mexican food aisle, don't buy it online). Marinating it overnight and grilling it works well. Lately I've been throwing about 2lbs of chicken breasts into an Instant Pot, sprinkling them with dry mojo seasoning, and adding half a bottle of Mojo, and cooking at high pressure for whatever the recommended time is (I think like 14 minutes?), then shredding it and using it for enchiladas (La Victoria enchilada sauce is good).

It is, hard to describe beyond being a little vinegary, with herbs and citrus. Even being repulsed by the smell of vinegar, it's so good. Highly recommend. Here's a link to a giant bottle, but I used a 16oz bottle for roughly 2 pounds of boneless/skinless thighs.
Salamida's Original Spiedie Sauce Marinade 64oz https://www.amazon.com/dp/B000RY8Z88/ref=cm_sw_r_cp_api_i_KFPWCb0PQWJRJ

It's delicious. Get a bottle of mojo, put the pork in the slow cooker, dump the bottle in top, cook for 8-10 hours on low.

https://www.amazon.com/Goya-Criollo-Marinade-24-50-Ounce-Bottle/dp/B00032CV8O

http://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Marinade/dp/B00286BJ90/

I'm not sure about an alternative but it's basically Soy Sauce, Mirin, Corn Syrup, Powdered Garlic.

Nice! You should try to cut your meat against the grain for a better consistency with chewing / tenderness. I probably wouldn't put wine in their either, it would add way too much acid or counter-act the umami IMO. I use a similar recipe with these that usually turns out pretty solid. I use kikkoman lite soy sauce instead of braggs but probably doesn't make a big difference.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

https://www.amazon.com/gp/product/B00469X6BQ/

https://www.amazon.com/gp/product/B003TVPRF0/

This is what Google turned up:

A refreshing, herby variety of furikake, shiso furikake (commonly referred to by the brand name ‘Yukari’, which was originally coined by Mishima Foods Co.) is made of seasoned, dried red shiso (or perilla) leaves. Known for its distinct red/purple colour as well as its flavour, shiso is often used as an outer covering for sushi rolls and onigiri rice balls.

And Wikipedia has this:

Shiso
Perilla frutescens var. crispa, or shiso (/ˈʃiːsoʊ/, from the Japanese シソ), belongs to the genus Perilla, in the mint family Lamiaceae. ...

Red shiso
The purple-red type may be known as akajiso (赤ジソ/紅ジソ "red shiso"). It is often used for coloring umeboshi (English: pickled plum). The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, a.k.a. shisonin. The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or me-jiso (芽ジソ), have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds (ho-jiso) and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish.

At Amazon:
https://www.amazon.com/Japanese-Furikake-YUKARI-Shiso-Leaves/dp/B07RZVWF7J
and
https://www.amazon.com/JFC-Shiso-Fumi-Furikake-Seasoning/dp/B0006G5KE4

I assume this

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

I can't seem to find an actual product page from Kraft or Heinz... stupid conglomerates.

I got this off the grocery store shelf in my town. I live in the midwest and I've heard it can be very hard to find outside of flyover land.

This is nothing like the typical steak sauce. It is based on roasted red peppers and garlic, so it has a much sweeter flavor than the typical A1, and it's meant as a marinade and not necessarily a sauce. Although I've heard using it as a replacement for ketchup on burgers is legit.

[This on some wings](Soy Vay Wasabiyaki Marinade, 15.7-Ounce Bottles (Pack of 6) https://www.amazon.com/dp/B001RDR0KW/ref=cm_sw_r_cp_apa_i_OJXEDbQ0BF0KZ)

They sell Jack Daniels marinade-in-a-bag things you buy, pop the steaks in for the time it says, and then cook. That might be more along the lines of what you had in the restaurant. Sometimes they can be a little hard to find for periods of time, but definitely take a look next time you go grocery shopping!

EDIT: Or on Amazon - there are a couple varieties, here's the original.

This is the stuff you want, fuckin nectar of the gods. Also sold at Costco, it's a little pricey, but it's also pretty amazing.

Off the top of my head: Marinate some flank steak in mojo. You can find it in most Mexican food isles. You can make your own. 1 orange, 1 lemon, salt, pepper, garlic powder, onion powder, olive oil. Cook steak how you like it. Make home made fries or get some five-guys fries, that's what I used to do. Use burrito size tortillas, you know the big flour tortillas. The hard part is the pico. Your going to have to find a recipe for that. I eye my ingredients (tomato, onion, cilantro, jalapeno, and lime) so I can't really help you there. And grate some colby jack or whatever cheese you like.

Here is what go me started 3 Guys From Miami, and Mojo Crillo. You are onto something with hitting 190. Amatuers slice whole pig, pro's pull. Have to admit that I have had to slice a pig or 2, but when you can pull it - you know - success.

I enjoy vinegar based BBQ sauces. This one is my favorite.

this will change your life: https://www.amazon.com/Jack-Daniels-Marinade-Classic-Steakhouse/dp/B0045H0BJE

You could purchase a second, identical crate to put in his pen. To ensure no accidents got through to the floor (puppy would pee on the pad, but sometimes it'd be at the very edge of said pad, or would dribble as she walked), I ended up layering a cheap, waterproof shower curtain and cute toddler water repelling food/splash mats. My puppy kept playing with her water bowls and making a mess everywhere, so I ended up getting something like this, but nicer. To prevent puppy from eating said poop if he goes while you're gone, you can put a small amount of this in his food - it's a life saver!

A good chew might be good; I purchased a giant bag of bully sticks at costco that my dog absolutely loves chewing on, and it's probably going to last for 3 years at this rate (and is much more bang for buck than buying individual sticks or small bags at other stores). I don't leave food in there all day, so I can have a better idea of when my puppy poops and pick it up immediately. Depending on your pen, you may need to DIY a lip or covering for the pen before your puppy learns how to jump out.

Piling on with a Western NY fave, Chiavetta's. I buy gallons when I'm up at my Mom's to bring home.
https://www.amazon.com/Chiavettas-Barbecue-Marinade-32-oz/dp/B001UKBDGY

I understand where you're coming from, but sometimes... I like to marinate my meat... in this. Works well for chicken and pork too.

>Bob's Red Mill Gluten bag a few times, and I think that it always turns out bland and under-seasoned.

I definitely agree with this. I've used the Chicken Style Seitan recipe and it's definitely solid.

I'll include my recipe but I wanted to see what other people used since Seitan isn't really posted a whole lot on this sub.


I actually, this might sound sort of blasphemous, go with a bit more liquid when I steam it.


But I use 2 to 2.25 cups of Vital Wheat Gluten, .5 cup of Nutritional Yeast, 1 cup of Veggie Stock, 1 cup of Mojo Marinade, a splash of liquid smoke, and a tbsp of olive oil. For the spices, sorry this is going to have no measurements, Garlic Powder, Onion Powder, Adobo Seasoning (lightly), Tony Chachere's Cajun Seasoning (lightly), Chili Powder, Smoked Paprika, and whatever spice I feel like throwing in.


Knead that like crazy. When it's ready for steaming, wrap it in two sheets of tinfoil. Tootsie-roll tie it. And then steam it for 45min to an hour. Why longer than the ThatWasVegan recipe? It's because it's in one mass rather than chunks so it takes longer to cook all the way through. Honestly I sometimes just do a test and if it's a bit too...wet in the middle, I just throw it back on to steam for another 15 min.

I found this to create a more tender seitan which is perfect for sandwiches and it has a very smokey flavor that couples well with a very light spread (maybe some sort of flavored ranch spread, I use Halal Guys' White Sauce with some hot sauce mixed in to create a spicy tatziki sauce). Before I serve it, I pan fry it OR I dice it up and when it's crispy and little, it seriously is about 85% similar to bacon.

I tried Pappy's Hottest Ride in Town BBQ sauce on my sub at Firehouse and really liked the flavor and the heat.

It's a bit spendy at $12 but the reviews are great and match my thoughts. With that said amazon reviews aren't what they were 10 years ago but at least many show verified purchases.

https://www.amazon.com/dp/B0038G2YFM/

Since we're on the topic, while shopping on amazon for sauces and what not I stumbled across this marinade which is definitely cheaper if you can find it in stores but people are raving about it on there...I have not personally tried it but saw it on my wishlist next to pappy's

https://www.amazon.com/dp/B0045H0BJE/

Famous Dave's Devi's Spit is always a treat for me as well.

More thanks, to the guy who brought charcoal and operated the other park grill, and to my fiancee for slapping together 30+ hamburger patties from the bowls of ground beef that someone brought (whoever that was, it was thoughtful, but in the future you may want to form them into patties first!)

Recipes!:

Chipotle mayo:

• 15 oz of mayo (about half a 30 oz jar), I used Best Foods brand because it was on sale.
  
• 1/4 cup of light brown sugar
  
• 1/4 cup of white sugar
  
• 1/4 of a 7 oz can of chipotle peppers in adobo sauce This is what I use.
  
  A little goes a long way with the peppers, they are very spicy. Take out the peppers, save the sauce, re-introduce 1 pepper (make sure there's no stems), use a food processor and turn the sauce and pepper into a paste, you can remove the seeds (I do) or not, up to you. Add mayo, mix, add both sugars, mix. If it's too spicy, add more sugar in equal parts to desired taste a tablespoon at a time, if you want it to be more spicy, add more chipotle pepper paste/sauce.
  
  
  Teriyaki sauce:
  
  
• 6 grams of xanthan gum, this is a thickening agent, a little goes a very very long way, should only ever be used to 1% of the total mixture, the only place I know of to buy it is online or at Whole Foods (it's $12 for an 8 oz bag). In this case, more is not better, the texture gets terrible and it becomes very viscous if you add too much.
  
• 1 bottle of this teriyaki sauce: it is a little pricey, normally about $5 a bottle, but it has the best flavor of any teriyaki sauce I've tasted.
  
  Mix the xanthan gum into the teriyaki with a whisk or mixer for a minute or two until fully combined. Put it into the fridge for 12 hours, while it will thicken immediately after mixing, it thickens more as it sits cold.
  
  Chicken:
  
  If you want restaurant grade teriyaki chicken, you need a grill or something with an open flame. Also, the chicken that is typically used is boneless chicken thighs, do not trim them as fat = flavor, and it's usually not necessary to season them, just slap them thawed on the high heat grill and cook until done and with slight char on all sides. Take off the grill and slather them with your new teriyaki sauce.
  

I marinade them in mojo and a toss in a canned chipotle pepper or two. They're a huge hit with the family.

http://www.amazon.com/dp/B00032CV8O/ref=sr_ph?ie=UTF8&qid=1425313914&sr=1&keywords=mojo

(yes you could probably make your own, but I grew up with this stuff and I find it simple enough to pour a cup of it in with a pork butt and call it a day - quick and easy, as slowcooking should be)

Pretty much used this recipe for the broth. I tweaked it a little by adding a few extra ingredients and taste-tested along the way (so I can't give you a good measurement). Mostly just added fish sauce, pepper, and MSG-free vegetarian seasoning. I also excluded the dried squid because I didn't have any on hand.

For protein, I added shrimp, squid, and grilled pork seasoned with Chinese BBQ Char Siu powder. Each of these were cooked separately and then added to a bowl of clear noodles and broth.

After cooking and adding the meat in a bowl, I added chopped green onion, a squeeze of 1/8 of a lime, onions, a bunch of mint and lettuce, cilantro, hoisin sauce, and Sriracha all according to preference.

Just a note, hoisin sauce usually isn't added to Hu Tieu but I wanted it in. Also, I usually like to use a spicier and more flavorful condiment than Sriracha but didn't have any at the time.

First you are going to need to heat it up and cook off the the oils that the use on the iron to keep it from rusting while setting in packaging. then Pick your wood to smoke with... Keep in mind that Mesquite can get bitter after a couple of hours. so longer smoke different wood. you want to keep the heat at about 200 to 225 F (93 to to 107 C.) this is called in the US Cool smoking. also when cooking something like ribs or turkey legs etc. watch the bone ends. they meat will be pulling away from the ends of the bone as it cooks. you will have a goo 1/2" to 3/4" of bone showing on any of these meats before they are done.

You are going to need to get the wood started about an hour before you want to start smoking. It might not take that long but better to be safe than sorry. it all takes TIME. but worth it! once it's ready you can start adding your meats.

Ribs (4 rib cuts) We cut ours into 4 ribs each. rub wrap in plastic wrap and refrigerate overnight. then in the morning remove from the fridge and let warm for at least an hour before you smoke. they should take at lease 2 to 4 hours to fully cook. Then I would wrap in foil and put them into a warm oven (I would warm to 200F and then turn it off. lay the ribs in there to rest for at least 15 minutes up to 30 minutes. this allows it to sweat, and rest so that the meat will release from the bone.

I have a barbecue sauce and a rub recipe I will share also a brine for salmon that is easy and very good for smoked salmon (But not sure you will be able to fine one ingredient in Australia) You can adjust the salt to taste I have adjusted it down to about 1/4 cup (4 Tablespoons) but that is totally up to you

https://www.copymethat.com/r/ua46wRr/semis-smoked-salmon/

this is the sauce that I brine my salmon in

https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Sauce/dp/B07B1XZJKP/ref=sr_1_4?

​

this rub I use on pork butt (aka pork shoulder) and ribs. There is a link to my barbecue sauce recipe too.

https://www.copymethat.com/r/5fUxvAA/pork-butt-rub-and-rib-rub-aka-sister-mar/

Here is rib recipe. Only thing I didn't put in the recipe or mention is that you need to remove the silver skin on the back of the ribs before seasoning and cooking. You can look it up on youtube and see how it's done.

https://www.copymethat.com/r/ZTSaaYM/marys-smoked-ribs/

This is my favorite barbecue sauce for Ribs! So so good. You don't have to use the beer in the picture. use what ever you like. It's easy and very good. you can also make ahead.

Alright, here's my go-to pork taco semi-carnitas style marinade.
Ingredients:

• You need some Mojo. (Or some lemon and lime juice)
  
  
• Cumin, chili powder, ground mustard, pepper
  
• Yellow onion
  
• Minced garlic
  
• Cilantro
  
  Cube up your pork into about 1-2 inch chunks (you didn't say what cut, but I'm guessing a 'butt' or shoulder cut).
  
  Coat the cubes in a mixture of the above seasonings (minus the Mojo and garlic).
  
  Dice the onions (use a different knife)
  
  In a slow cooker on high, (or a dutch oven on med-low on the stove) put some bacon grease in the bottom.
  
  Put diced onions and garlic (about a tablespoon) in the grease. Cook them up till slightly soft.
  
  Put cubed pork in slow cooker/dutch oven. Add about a cup of mojo, turn heat to low.
  
  Walk away for 6-8 hours (unless you're doing this on the stove, then you may not want to leave that on). Have a beer or something.
  
  Drain some of the fat/water mixture from pot.
  
  The pork should now be REALLY tender and easy to break apart/shred. Shred the pork on a cookie sheet lined with alum foil.
  
  Put your oven to broil, and then put the shredded pork under the broiler for a minute or two (don't burn it, just want it crispy)
  
  Take pork from pan, put on taco salad, cheese 'tortilla', or just eat it straight out of the pan. That shit is good.
  
  Have another beer.
  
  

Here is the mobile version of your link

this weekend I am making a marinated grilled pork tenderloin. (very simple and never have any left)

marinate in this overnight. NOT the Teriyaki! Remove from marinade and (I know I know but believe me it sets the marinade onto the pork) nuke for 2 1/2 minutes. then grill over medium heat until browned and all sides and done to your liking. slice thin and serve. I like to serve with the recipe below.

https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Marinade/dp/B00286BJ90/ref=sr_1_1_a_it?ie=UTF8&qid=1465566155&sr=8-1&keywords=yoshidas

http://www.copymethat.com/r/kq02YKI/orzo-with-caramelized-mushrooms-and-wilt/

and maybe some asparagus or what ever your favorite veggie is.

Yep, like this.

https://www.amazon.com/Extremely-Togarashi-habanero-containing-Spice/dp/B07RYJGYCJ/ref=sr_1_2?keywords=hachi%2Bseasoning&qid=1571853164&sr=8-2&th=1

bro I got just the thing for you! It's a one pan wonder and super tasty.

Ingredients:

2 cans of bumblebee albacore tuna - 240 Calories, 52g Protein, 4g Fat total 8oz of tuna meat

1 tbsp of extra virgin olive oil - 120 Calories, 13.5g Fat (you can decrease this down to as much as zero if you want)

4-5 Large leaves of Lettuce
1/2 Large Onion
2 Big handfuls of Spinach to cover almost the entire pan (they wilt down to a fraction of the size)
Crushed red pepper flakes to taste
salt to taste

2 Tbsps of Hoisin Sauce or teriyaki sauce of your choice. This one is fanstatic if you can find it and it's only 40 calories per tbsp, 6g Carbs, 1g Fat

http://www.amazon.com/gp/product/B001RDWCZ0?linkCode=xm2&tag=invihand-20


Total calories for the meal(not counting vegetables which are trivial) then is

440 Calories - 52g Protein, 18.5g Fat, 12g Carbs


Preparation

Put a medium size frying pan on medium-low heat(4.5/5 if your stove goes from 1-10)
Drain the two tuna cans and fluff the meat and drop it in a non stick frying pan with the olive oil. Move them around a bit.

Put in the Crushed red peppers and the onion chopped or sliced however you like.

Let this heat up for 2 minutes or so the onions should be getting soft and the tuna should gain some color.

Put in the lettuce and spinach leaves and move them around until they wilt and mix with the tuna.

After everything is wilted and kinda mixed put in the sauce and mix it up and turn up the heat if you like to dry up the mixture and and create some crusty bits...

Done.

Here are a couple of tips I would suggest to mellow the meat out as well:

1. Get a Jaccard tenderizer. Worth it's weight in gold. It has 45 little knives that you use to tenderize the meat, and it works very well.
   
   
2. After using the Jaccard, sprinkle on tenderizer powder. You can usually buy it in smaller shakers at the grocery store in the spice aisle.
   
   We cut the meat into the sizes we want to cook it, Jaccard it, then sprinkle with the tenderizer. Then, we put it back in a bag in the fridge for a bit. That way, it isn't so tough when you cook it. Also, we like to marinate deer meat in Italian dressing. Tastes great.

Huli Huli sauce. Been there, done that. Would not have done it if I didn't experience in Hawaii (Maui).

https://www.amazon.com/Hawaiian-Huli-Sauce-Bottles/dp/B008BEJQVQ

As someone who's tried every bottled ginger dressing on the east coast looking for that flavor, I actually found one recently that's good enough to make me stop looking! Give this dressing a try!

i'm so lazy i can't be bothered to mix anything up ahead of time... i'll toss some olive oil, balsamic, lemon juice, and braggs sprinkles on my salad and call it "dressing". good enough for me! :)

Then if you guys like beef, I highly recommend getting a chuck roast and roasting it with some Lipton Recipe Secrets onion soup!

Roast Beef

Ingredients: 1 chuck or rump roast, 2lbs or so, Lipton Recipe Secrets in Onion or Beefy Onion, Garlic powder and salt and pepper (optional: veggies like carrots or turnips or mushrooms) (also optional for gravy: Kitchen Bouquet Seasoning, Better Than Bouillon Beef Base, drippings from the roast, corn starch for thickening)

1. Line a 2 qt. square baking dish (like this one) with aluminum foil both horizontally and vertically. You will be making a pocket you close over the roast, so make sure the foil is long enough on all ends.
   
   
2. Place the beef in the aluminum-lined dish and pour 1 packet of soup mix over it. If you are using a larger roast, use both packets. Roll the roast around to make sure it's well covered, then add garlic powder and cracked pepper and vegetables if desired. Close the aluminum foil around the roast to make a rolled-up pocket a'la papillote.
   
   
3. Preheat the oven to broil. Once at the desired temperature, put in the roast and leave it for approx~1 hour 45 minutes to 2 hours.
   
   
4. Once cooked, take out the roast and put the meat on a cutting board or dish. Drain the drippings into a small sauce pan. Add a splash of seasoning, a teaspoon of bouillon, stir over medium heat. Once bubbling, add corn starch per directions on container.
   
   
5. Cut, dress, and serve!

It's actually a pretty forgiving recipe. I've used several char siu sauces and marinades and have to say I strongly prefer the dried spice packets over the liquid sauces. I've used this guy before satisfactorily: NOH-Chinese-Barbecue-Char-Seasoning

In terms of the cut, like others have said, pork shoulder is traditional but I prefer boneless country style ribs. Regular ribs would also be great. Just marinate according to the packet directions, make white rice (I usually make sticky rice), and garnish with cilantro. I tend to broil it to finish so the top gets a little browned. Delicious.

The easiest quickest way I have found to enjoy brick-ramen is to toss the flavor packet, boil the noodles, drain the water and then mix in 2-3 tablespoons of this stuff. It is sweet and spicy and as you can see from the reviews, I am not the only one who likes it.

Next time you're doing pork, pick up some Mojo Criollo as well. It's a marinade/sauce base that makes pork orgasmic.

It's in the latin/hispanic food section of your grocery store, or you can buy it online. Try it -

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

It's not carnitas, but close enough

1 pork loin, between 4-5lbs.

1 Bottle of Mojo Criollo. Check in the Latin foods section or with other Goya products.


2-3 spoonfulls of minced garlic

1 lime


One whole yellow onion and jalepeno, cut up


Put the pork loin, mojo criollo and garlic in a container to marinate overnight, at least 8 hours. Next morning put the pork loin and the marinade in the cooker. Add the onion and jalepeno, and the juice of the lime. Cook on low heat for at least 8 hours. 10 hours is better. When it's done, pull the pork out but save the juices.


Turn the broiler on in your oven on high heat. Shred the pork (should fall apart easily). Put it on a baking sheet, and pour some of the juices over it. You don't want to drown it, just keep it moist. Put in the broiler for 3-4 minutes, just so it gets a good crisp.

With those flavors, I'd add one or more of Better than Bouillion (or this if I had it), MSG, Jugo Maggi, tomato paste, and apple cider vinegar. Plus Wondra for thickening.

Not sure if links are against the rules, but it was pretty basic.

This is the marinade that I used. I really like it for beef and chicken fajitas.

Chiavettas

I have an opinion on this. Never cook with a wine that you wouldn't drink from a glass. It doesn't have to be an expensive, fine wine at all. There are plenty of solid wines in the range of $10-12 per bottle that I will personally drink and serve to guests. This is the type of wine you should cook with. When you add wine to a stew or a sauce you are reaching for umami flavor; that rich and savory quality that makes foods so delicious. When I'm preparing lamb shanks, for example, I braise the shanks in red wine, stock, and vegetables. I add garlic, and shitake mushrooms, and a small quantity of this magic: https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-4-Ounce/dp/B0084A8MYE/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1540810019&sr=1-5&keywords=kitchen+bouquetBraise the shanks in the oven uncovered so that you reduce the braising liquid and concentrate flavors. You'll thank me some day.

I just made chicken noodle soup on Friday for the first time. It turned out really good.

I boiled two large chicken breasts in water until they were full cooked. Scooped out the stuff that came off the chicken. (while the chicken is cooking, I cut up carrots and celery) Chop up the chicken when it's cooked, add bullion (about 2 TB), then a few good shakes of Braggs Sprinkle, and I use Polish Kluski noodles. There is a local Polish restaurant that makes their own, and I usually buy those from the local market. Just let it cook, and then eat it. The Kluski noodles are probably my favorite part of the whole soup.

Salamida's Original Spiedie Sauce Marinade 64oz

Tenderloin doesn't come with lot of fat, if at all. I think you should just go with shoulder. Upping the temp to 145 and maybe 12-14 hrs would help rendering the fat.

I have made char siu many times without sous vide (using this instead). Usually char siu will require some intense rendering to make it taste good, unlike searing meat in other dishes where you can get away with just searing the surface.

I think I will try sous vide tomorrow, just happen to have some char siu powder and pork shoulder in the fridge!

卐w卐 whats this?

edit: lol, its a real thing https://www.amazon.com/Adolphs-Unseasoned-Tenderizer-44-5-oz/dp/B0015AO7YO/ref=sr_1_3?crid=38NC8MYV0FLT4&keywords=bromelain%2Btenderizer&qid=1566389919&s=gateway&sprefix=bromelain%2Bte%2Caps%2C142&sr=8-3&th=1

seems good