This is probably the kind of sauce you might as well just buy, since it’s pretty ubiquitous, but in any case I decided to make it tonight. Anyway, I don’t have (or have access to) distilled white vinegar. Would you use rice wine vinegar or white wine vinegar in its place?
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Rice vinegar would work. It’s not as acidic but should be fine.
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Just sunflower oil and a hot pan, like momma used to make. Max heat, 90 seconds, flip, 90, flip, 60, power off, flip, 60. Pressed down the whole time and a little basting. No butter.
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Just made it with rice wine vinegar. Works great.
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We use a pretty similar sauce based on this grilled chicken recipe, which is a regular part of our household dinner rotation.
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Oh this looks great. I already got the stuff to marinade some chicken for my buddy’s grill according to this recipe:
But I’m gonna bookmark that Laotian one.
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It’s a shockingly amazing yet simple grilled chicken. I think that the fish sauce brings it all together with that umami base.
welp, my meat-eating days are probably going to become much more rare. Husband is at urgent care now for what is probably his second kidney stone in 2 years, so we’re going to have to change. Just have to wait to find out which type of diet to switch to (it depends on the mineral makeup of the stone).
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That salad looks great but pairing the berries with the steak makes me 
Those berries look pretty decent but I wish everyone in this thread could try a ripe Canadian strawberry when they’re in season. They’re perfect.
I respect that it’s a different culinary culture but that looks like the 6th dish on a “will it” episode
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How long is your season? We also have fantastic strawberries in NH but the season only lasts a few weeks at most.
Strawberries are fine in a salad, but I can’t say I’ve had both strawberries and meat in the same salad before.
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Strawberry and bell peppers is also a strange combo to me. I also have a hard time with just placing items on a place and calling it a salad (i know Cobb salad is kinda similar in that regards. I don’t get it either).
But then again, there are tons combinations I take for granted that would probably look terrifying to someone from a different culture.
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I most commonly see strawberries with chicken, if it is paired with a meat in a salad. That’s probably because chicken is the most common meat in a salad. Panera is one place that has a strawberry chicken salad on their menu.
I having a hard time coming up with a better definition of a salad?
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Yeah a few weeks usually. If you go to the right cottage the entire ground gets covered in the little round ones. I imagine the ones you get in NH are probably the same as Ontario. One of the few fruits the east coast crushes the west on but I imagine if they stole it and planted it in Cali it’d be great.
Typically meat gets paired with the fruits and veg that would be found in the area it’s found (terroir). This is how we’ve eaten since forever. So venison goes well with woodland berries, steak with potatoes, UK oysters go with vinegar because they don’t grow lemons, etc.
Industrial farmed chicken goes well in salad because all of the flavor of the animal has been bred out of it so it’s a bland blank canvas for dressing. The chicken is usually cold and/or doesn’t drip enough fat off to warm up the rest of the tender greens.
Steaks are salty and fatty and give off a lot of heat. You’re going to get mildly cooked greens and strawberries which is the worst way to serve both of those things. A tart berry might work with all of that fat but strawberries are sweet and delish.
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I guess thats why everyone hates salads around here
I love salads, but they mostly consist of a mix of things on a plate. Am I supposed to be using a blender?
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