Author Topic: requests for Satya  (Read 4655 times)

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Offline Raw Kyle

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requests for Satya
« on: July 19, 2008, 04:02:01 am »
Requests since you have such nice recipes on here already:

mustard (dijon style)

mayonnaise (you already have plans for that right?)

ketchup

Offline boxcarguy07

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Re: requests for Satya
« Reply #1 on: July 19, 2008, 04:50:01 am »
x2 on the ketchup!  ;D

Satya

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Re: requests for Satya
« Reply #2 on: July 19, 2008, 05:29:11 am »
Okay, I will try to record making mayonnaise today, since I will make it for carpaccio.  For the others, off the top of my head:

Mustard of any persuasion is simply ground mustard seed (you could probably even sprout it first) with vinegar/wine/lemon juice, turmeric (a fantastic spice which is the root of a plant, one of the reasons I do herbs and spices), and maybe some sea salt and possibly honey.  The jarred stuff will be heated.

Ketchup is tougher since tomato paste is usually involved.  Let's use sun-dried tomatoes instead for a raw version.  Traditional ketchups have fish sauce or anchovies; we can use dried anchovies from the oriental market.  Honey can replace sugar.  Vinegar, though not technically a paleo food, will probably be necessary for replication of flavor.  Coconut vinegar may work well, if not, ACV.

I will attempt to come up with suitable raw mustard and ketchup in the coming days.  While visiting family this summer, I have included less than optimal condiments in my diet, though remaining true to my diet otherwise.  My teen son ate all sorts of crap during this time and broke out bigtime with zits/spots.  He has since gone all paleo (yippeee) but not all raw yet (but then, I am not 100% every day either).  Anyhoo, this sort of challenge is really helpful to me now as well, so thanks for asking.

Offline Raw Kyle

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Re: requests for Satya
« Reply #3 on: July 19, 2008, 09:41:42 am »
That's awesome you have a teen who is getting into this so early. I had to do all my diet searching on my own and was simply fortunate to be so interested in this stuff at a relatively early age.

I think most mustards include in addition to what you listed vinegar.

Also an addition, tartar sauce and cocktail sauce!

Satya

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Re: requests for Satya
« Reply #4 on: July 19, 2008, 10:18:58 pm »
I recorded the mayo process, but the phone rang at the beginning of the demo, I used 6 egg yolks and was whisking forever, and the resulting file is humungous and taking forever to upload.  I think I am going to try again today rather than compress it.  In fact, I might try it with some bone marrow and call it marrownnaise.  Please stand by.

Satya

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Re: requests for Satya
« Reply #5 on: July 20, 2008, 08:40:35 pm »
That's awesome you have a teen who is getting into this so early. I had to do all my diet searching on my own and was simply fortunate to be so interested in this stuff at a relatively early age.

I think most mustards include in addition to what you listed vinegar.

Also an addition, tartar sauce and cocktail sauce!

It is awesome that he is figuriing out how diet and exercise make him feel and look.  We have trained together for a few years, and he can seriously overpower me now.  And he pigs out on raw foods like sashimi and carpaccio.

Tartar sauce is mayo with onions, lemon and either sweet or dill pickles added.  Everyone can ferment their own pickles.  Cocktail sauce is ketchup with chili sauce, hot mustard and lemon.  Raw ketchup is going to take some time to figure.
« Last Edit: July 20, 2008, 09:06:01 pm by Satya »

Offline boxcarguy07

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Re: requests for Satya
« Reply #6 on: July 20, 2008, 09:31:42 pm »
There are a few recipes on the net for raw ketchup, but from what I remember they all seemed a bit more ingredient-intensive than I would have liked. I want it nice and simple lol. I don't want to have to go buy agave nectar for my ketchup!  :)

Offline Raw Kyle

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Re: requests for Satya
« Reply #7 on: July 21, 2008, 03:29:04 am »
Just use honey anytime you see agave nectar and that will be fine.

Offline Raw Kyle

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Re: requests for Satya
« Reply #8 on: November 26, 2008, 09:44:34 pm »
Hey Satya I would like to know how you cut meat across the grain like it says in your carpaccio recipe. That's how the beef is served in the Korean dish I've been into called yook hwe and I'm not sure exactly how to accomplish those thin slices. I tried with a knife but only got it about twice the size as I remember it from the restaurant. They sliced theirs frozen so it was probably a little easier due to firmness. I was thinking of taking a roast, either frozen or not, to my grandfather's deli to slice on the meat slicer thinner than I could with a knife and then use a knife or scissors to slice in the other dimension once I have a thin piece to make strips.

 

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