Flashpoint 2004

[denoir 0]

Hmm..rice wine vinegar you say? I'll try that some time. Sometimes I use regular red wine when I want to marinate minced meat for sauce bolognese. But I can see how vinegar might work. But does it not have a too dominating impact on the taste?

[Llauma 0]

But does it not have a too dominating impact on the taste?

Sure if you use 24% Falu ättika but with a light vinegar and not to much it shouldn't be a problem.

[joltan 0]

I demand this thread to be renamed to 'Barbecue receipts for gamer - survival guide for the summer season' and then pinned in OFFTOPIC till autnum!

[dinger 1]

yeah, you need a very light vinegar.

actually, most of the time I use some sort of citrus in there.

Better yet, my go-to heavy marinade is:

Ginger, garlic

lemon zest

lemon juice

soy superior sauce (a heavy, molassess-like soy)

Sriraracha pepper sauce (Aka flaming rooster sauce)

sometimes I throw an onion in there too.

[denoir 0]

no, no, no. Ginger? Are you trying to poison me? Food is ruined with ginger. No, what you need is pepper and paprika. Not too much paprika though. Also a minor amount of basilica and if you are feeling brave some rosemary (very small amounts or you'll ruin it). Onion is good also. I personally like to add some Dijon mustard as well.

[dinger 1]

small quantities are key. Ginger needs a strong meat to stand up to it. Otherwise, yeah, keep it tame.

[Placebo 28]

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