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hijakk in food_porn

(Untitled)

Jun 11, 2007 11:03

I just had an idea, and I want to see if anyone out there has done it ( Read more... )

balsamic vinegar, vinegar, beef, chipotle, mayonnaise, ground beef

Comments 9

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hijakk June 11 2007, 15:22:49 UTC

Oh yeah, definitely using the $8 a bottle for 500 ml (something like that) stuff. I was in Portland (Maine) recently, and found the best balsamic I've ever had at Le Roux Kitchen in old port. It is 18 years old, thick as syrup and really really tasty. And for good stuff, it was cheap too, 375ml for $18, there abouts.
Admittedly, I have very little experience with the real gourmet stuff, though I want to. It could be a lot of fun to have a vinegar party with all different sorts of awesome vinegars for people to try.

privateuniverse June 11 2007, 16:21:05 UTC

with big fat basil leaves, freshest tomatoes and slices of fresh mozzarella?

I'm drooling at the very thought.

geekling June 11 2007, 15:38:59 UTC

Ummm... without the eggyolk. Wouldn't that just be a vinegrette, not mayo?

hijakk June 11 2007, 15:42:15 UTC

Well yeah, the egg yolk too. I was just specifying the ingredients that are usually the most variable.

geekling June 11 2007, 15:43:56 UTC

Ah, good. I just got confused there for a moment I guess.

anita_margarita June 11 2007, 18:31:02 UTC

I had a similar mayo at a restaurant - it was served with deep-fried baccala and was simply heavenly. I don't know if they used balsamic vinegar, but the chipotle mayo was just wonderful. I would have licked the bowl if no one had been looking.

laurent_atl June 11 2007, 19:32:59 UTC

sounds like a south american interpretation of la rouille, the red pepper mayonnaise served with fish soupe in provence. are you sure you do not want to put garlic in it?

http://en.wikipedia.org/wiki/Rouille

hijakk June 11 2007, 19:58:10 UTC

Interesting, sounds almost like French Sriracha (best thing ever for scrambled eggs, if you haven't tried it).
A little really well roasted garlic could be a nice addition to the mayo, smooth it out a bit. It could be risky though, as I have a feeling it could mess with the notes of the mayo a bit.
Alternatively, some sauteed onion and garlic with maybe a slight little bit of chili flake could be a good secondary topping on the burger.

duchess_k June 14 2007, 05:06:24 UTC

I haven't done that, but I frequently mix chipotle/adobo with sour cream for a zesty, creamy condiment.