Troble Posted January 8, 2023 Author Report Share Posted January 8, 2023 @tekoboi must apologize….I finally made this again finally and I looked at the recipe I posted and I had some of the measurements off….I had combined a few recipes into one and I made two chickens so what I posted was a recipe for TWO chickens…..it was way too much liquid, oil, beer, etc for 1 chicken.. I edited the recipe so it should be good now….sorry about that I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great 6 Quote Link to comment Share on other sites More sharing options...
remi Posted January 8, 2023 Report Share Posted January 8, 2023 Ha- figured as much, which is why the 3 times I've made this, I've used 2 chickens! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 8, 2023 Author Report Share Posted January 8, 2023 (edited) 13 hours ago, remi said: Ha- figured as much, which is why the 3 times I've made this, I've used 2 chickens! Glad to hear @remi I had been experimenting with different recipes the first few times then when I decided I was gonna post it so I made some notes and the posted after drinking. I haven’t made it again in a long time so when I looked at the recipe today I knew that wasn’t right. Glad you were able to correct my error. Cooking two chickens at a time is the right call. Plenty of leftover i did crispy potatoes tonight. . Boiled them for 10 minutes with kosher salt & baking soda then tossed in aji panca, salt, pepper and duck fat and in the over at 450 Edited January 8, 2023 by Troble Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 8, 2023 Report Share Posted January 8, 2023 13 hours ago, Troble said: I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great Super happy about that. The splitter (and the chicken!) looks great. I still have my own home made splitter so won't be buying one of these but I am so glad to finally got your hands on one and like it. Your timing with the recipe update could not be better. I was looking at my jar of aji amarillo paste this morning thinking that I really ought to use it up. I made up 3x your recipe and will freeze the marinade for future use. Just one question: you refer to "vegetable oil for marinade" and separately there is some olive oil to go in the marinade. It's a lot of vegetable oil so I left it out but wanted to check if it was for basting when cooking or if you really meant it to go in the marinade. Thanks as always for sharing your recipes. Quote Link to comment Share on other sites More sharing options...
Troble Posted January 8, 2023 Author Report Share Posted January 8, 2023 @tekobo that’s a good question and where I got hung up yesterday. That’s what had me question the quantity and what I did yesterday is posted above. I used vegetable oil and olive oil and yes I did indeed baste with leftover marinade which gave it incredible color you could probably get away with using either the vegetable oil or olive oil not both but what I did yesterday is what I followed above. 1/4 cup vegetable oil and few tablespoons olive oil the recipe I made above is a combination of 3-4 different Peruvian recipes I found online that I combined and tinkered with to try to find the taste that I know…. im supposed to be heading to Peru in March (last two trips been cancelled due to COVID) so when I get down there I plan to do some further tinkering to the recipe 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 8, 2023 Report Share Posted January 8, 2023 12 hours ago, Troble said: posted after drinking. Explains a lot! 🤣 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 13, 2023 Report Share Posted January 13, 2023 I want that side to side basket splitter !!!! 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 16, 2023 Report Share Posted January 16, 2023 So, I decided to try this recipe with chicken wings to go with this weekend of football watching. I marinaded the wings for a day in a vac bag and added a tiny bit more heat to the green sauce. They were a real hit! 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 16, 2023 Report Share Posted January 16, 2023 Hence, my naming Peruvian Green Sauce to my Famous (Infamous?) "Crack" list! Starting to get a full rainbow of Cracks now! Latest addition, Yellow Crack Salt. https://smile.amazon.com/gp/product/B00FS39VKE 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 17, 2023 Report Share Posted January 17, 2023 16 hours ago, tony b said: Starting to get a full rainbow of Cracks now! Latest addition, Yellow Crack Salt. Interesting Tony. I followed your link and found, as usual when you post a link, that the item is sold out. Who else have you been telling about this yellow crack?? I like the fact that they are very proud of the fact that this seasoning was created in a laboratory in 1959, eschewing the pretence of the "home made" modern sell. I also like the fact that I am not allowed to do any online ordering this month. Although I have somehow managed to save this item for later in my Amazon UK cart. Let's see if it looks as interesting when I get back to it in February. 1 2 Quote Link to comment Share on other sites More sharing options...
remi Posted January 17, 2023 Report Share Posted January 17, 2023 How funny- that’s the stuff I’ve been buying for at least 20 years, and is what we use for every dish that calls for ‘stock’, unless we happen to have fresh stock on hand of course. It is very yellow… 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2023 Report Share Posted January 17, 2023 @remi - cool. I've just been buying the seasoning. Didn't know they made a bouillon? 6 hours ago, tekobo said: Let's see if it looks as interesting when I get back to it in February. It did make the "crack" list, after all! 1 Quote Link to comment Share on other sites More sharing options...
remi Posted January 17, 2023 Report Share Posted January 17, 2023 7 hours ago, tony b said: @remi - cool. I've just been buying the seasoning. Didn't know they made a bouillon? It did make the "crack" list, after all! Looking at the ingredient list, and the fact that mine is labelled stock/ seasoning, and the fact that the sodium per gram is identical, I think it may be one and the same. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 18, 2023 Report Share Posted January 18, 2023 Is yours a powder or a paste? I ask because of the labelling difference (yours says "stock" and mine doesn't) and it's in a tub; mines in a pouch. No substantive difference really, just a curiosity on my part. Quote Link to comment Share on other sites More sharing options...
remi Posted January 19, 2023 Report Share Posted January 19, 2023 18 hours ago, tony b said: Is yours a powder or a paste? I ask because of the labelling difference (yours says "stock" and mine doesn't) and it's in a tub; mines in a pouch. No substantive difference really, just a curiosity on my part. Powder...and they call it 'stock and seasoning'. Curiously the ingredients list looks the same as from the link you posted. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 19, 2023 Report Share Posted January 19, 2023 Just different packaging, depending on the market. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 16 Report Share Posted April 16 This site talks about the use of Huacatay in the green crack sauce. You need to scroll down to H to see their recipe. Looking forward to trying it (and @troble's variations) out. https://www.realseeds.co.uk/herbs.html 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 26 Author Report Share Posted May 26 (edited) @tony b @tekobo got my Huacatay plant a few weeks ago going to be attending the real Peruvian green sauce tonight……stay tuned Edited May 26 by Troble 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 27 Author Report Share Posted May 27 (edited) So I have to I have to say I was a bit disappointed with the outcome today. I bought the Huacatay plant about a month ago, it starting taking off last two weeks I was super excited.for this cook. Remembered this site my mother in law told me a Lutheran I first starting dating my wife. It’s called www.yanuq.com it’s all in Spanish and is traditional Peruvian recipes so thought I was off to a good start used this recipe https://www.yanuq.com/buscador.asp?idreceta=919&cod=32 all systems go problem is it didnt specify the amount of Hiuacatay….no problem im a good cook I’ll figure it out…..started out good, sauce was green , tasted the Huacatay (I estimate I used about a cup wipers of fresh Huacatay), tasted good but had no kick, then I remembered I hadn’t put in any aji Amarillo so grabbed two aji Amarillo’s peppers tat are in a jar (candidly an old jar in my fridge). Added them but there was still no source. So I grabbed another Havel of fresh Huacatay and also added two tablespoons of aji Amarillo powder (old as well), still no spices kick so I added two lots tablespoons of aji Amarillo powder and it got SUPER salty and basically got out from under me. My wife says it tasted too much Huacatay it was salty as hell…..also turned a yellow color and more resembled the potato dish called papa a la huacuaina…..not bad tasting but not what I was expecting and if I’m being honest it was not as good as the Peruvian “green crack” recipe I’ve been using…..pretty disappointed oh well I will wait for my plant to grow back and try again but the queso fresco & evaporated milk were definitely much closer to the traditional Peruvian flavor profile, so I was encourage to be selling in the right direction…..however I fell off the path with the aji Amarillo tinkering Edited May 27 by Troble 2 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 27 Report Share Posted May 27 Dude, that plant looks like weed! 1 Quote Link to comment Share on other sites More sharing options...
