![]() ![]() Next, I combined some paste with soy sauce, garlic, brown sugar, and rice wine to saute Japanese mustard greens - it played well with the brown sugar to cut through the mustard's bitterness while contributing a lingering heat. That left a sweet-and-spicy crust on the roast along with the coconut-y aftertaste. The paste seeped into the meat beautifully and actually caramelized a little, likely because of the palm sugar. The first approach was to brush it all over a large pork roast I was putting in the oven one night. I knew that to use this, we'd need to play along with those particularities. Garlic, shiitake mushroom, and bonito are also ingredients in the paste whose inherent umami traits shine through. It also gives a different aftertaste than most pepper pastes because of the lingering nature of coconut cream. Don't get me wrong - it still is quite spicy in its own right but the cream helps. The coconut cream mellows the heat out just a touch. We noticed it right away when we opened the jar of it and then tasted it. Specifically, coconut cream plays a big role in the base of this paste. The possibilities seemed as endless as many other hot sauces but the key difference in this paste versus other pepper pastes seemed to be the island influence. ![]() Traditionally, the paste in Guam is used in dipping for primarily BBQ meat but also shrimp patties, lumpia, dried beef, and more. Additionally, others have found success in mixing it into spicy poke bowls, congee, Thai curries, pho, smoked sausage, riblets, and empanadas. I asked what the creators like to use the paste on in particular, and they shared their favorite: a dipping sauce called finadene composed of soy sauce, cane vinegar, diced onions, and a dab of the dinanche. jar to try as well as some infused sea salt to perk up some dishes. After what seemed like endless attempts at growing the plant itself in Oregon, the couple were able to finally get some going at a rate that made it possible to begin offering live plants, peppers, and pepper paste to their community. Looks a little odd, but who cares if it contains any soft or oozy butter.The basis of the paste is the Boonie Pepper of Guam which is hard to find on the mainland, a fact we could believe as we and others hadn't heard of it before. Works out great and my butter always tastes fresh. So if is melts a little, it is contained and the bottom goes on the top. I keep a stick of butter in the TOP of the butter dish–upside down. I store up to 2 extra pounds of unsalted butter on the counter away from the stove. I don’t keep butter in the refrig–even in summer when Hotlanta lives up to her name. I have to have it set like that for my shot–Byetta, (not insulin) for type 2 diabetic. Refrig is set 36º and I can keep things about double what others can. The other one is set to reflect that everything has leaves. Mine shows that things with a skin should all be stored together in a crisper and I have it set like that. You might want to read the manual to your refrig before following any suggestions mentioned. Don’t block that vent–#1 cause of needing a new one. Cold air sinks, and it all comes from the freezer–the vent is in the very top of the refrig, so that top shelf gets the coldest. It is one of the coldest areas of the refrig too according to the manual. That has really been a big help as it is still hot and most dinners are cold plates made from precooked items. I keep left overs and pre cooked food on the top shelf. No filtered water, but that is fine–I don’t even use the ice maker. I have a new Whirlpool French Door, pull out freezer, similar to the photo. ![]() ![]() What did I forget!? What’s always in your refrigerator?! What’s that one condiment, dressing, or product that you’ll splurge on…even pay full price for?! □ (For me, it’s Pickapeppa sauce…although I haven’t bought it in a while!) (And if your refrigerator does look like this, then please come on over and give mine a makeover!!!) (Oh yeah, and don’t you wish your refrigerator looked this clean and organized all the time?!) (Now I’m craving a piece of that chocolate cake.) Take caution to keep meat juices from touching other products on the bottom shelf. Store milk, eggs in their carton, and packaged meats on the bottom shelf. The Bottom Shelf – This is the coldest part of the refrigerator.The Middle Shelf – Leftovers and snacks.The Top Shelf – Butter, leftovers, snacks.The lower humidity in the drawers will keep the fruit and vegetables fresh longer. The Drawers – Make one a fruit drawer, and the other a veggie drawer.Store all your condiments in the door, as well as juices that contain citric acid, like OJ and apple juice. The Door – This is the warmest part of the refrigerator, and also the part that is most subject to frequent temperature fluctuations. ![]()
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