If you’re going for a mustard (South Carolina) or a vinegar (North Carolina) BBQ flavor profile for your pulled pork, one of the essential sides is coleslaw, and hot sauce (Texas Pete is a big one down south, but use your favorite!). Thank you to a friend who put this together and made it easier after all these years of topping my sandwich with coleslaw and then shaking on the hot sauce…try mixing in a tablespoon of your favorite hot sauce WITH your coleslaw for a WONDERFUL spicy kick and an EASY pulled pork sandwich topping! Questions about hot sauce? Pulled Pork? Cole Slaw? Lula answers them at www.lulasforlunch.com !!
Raw garlic is strongest. The more you cook garlic the milder it gets. Never brown or burn garlic – it’s useless and must be thrown away. It will make your food taste nasty! Always add garlic to flavor bases (like sauteed onions) at the end, and stir through only for a minute or less before adding your liquid. At 150 degrees, garlic’s enzymes are destroyed and no longer produce flavor. For this reason, sometimes it’s best to use garlic POWDER in a rub rather than fresh garlic – it doesn’t burn in the oven or on the grill. For any questions regarding garlic, one of my favorite things, contact me at www.lulasforlunch.com –Lula
Don’t mess with fancy tools to skin or cut garlic. You need only a big knife (chef’s – because of the wide blade). Lay the garlic flat side down on a cutting board and place the flat side of the blade on top of the clove. Holding the handle with one hand, smack the blade with the heel of your other hand right where the clove is laying. If you want to SLICE your garlic (milder flavor), then smack it lightly to “pop” the peel loose. If you want to mince your garlic (yea, garlic lovers!), SMASH with more force with the heel of your hand, and most of your mincing will have been done for you! In both cases, once you smack or smash, the skin will easily come off with a gentle pull at the narrow end. –Lula
Allicin – the compound created when garlic cell walls are ruptured, is what gives garlic is flavor and strength. The more you rupture the walls, the stronger the garlic becomes.
If you’re going, Lula says stay away from nachos…fake runny “cheesefood”. DO get a corndog – batter dipped fresh before your eyes! Yum! Pretzels are OK – more like a freshely baked roll consistency than a true pretzel, though. You are able to order 4 or 5 condiments AT A PRICE – a ridiculous price, but hey, we are a captive audience aren’t we?!? The “Garlic Parmesan Fries” are simply fresh cut fries doused (and I mean DOUSED) with Italian dressing. Yuck. Mango fruit smoothie ROCKS! –Lula
Ahhh, Garlic. Very few spices are as necessary for most cuisines as garlic. 3 types: Softneck (the most common heads in grocery stores), Elephant (much milder – I don’t use it – rather use a shallot, and it’s in the leek family), and hardneck, which you won’t f ind but at farmer’s markets in the summer. Hardneck doesn’t store as well and is easily damaged. The finer you mince garlic the stronger it is. More about why in the next installment of Garlic… 102! Lula
Don’t forget your last opportunity to place an order for Labor Day Weekend delivery…5PM Aug 31st!!! See Lula’s Homepage “Seasonal Recipes” for special menu selections and to order www.lulasforlunch.com
The Queen of Cuisine is taking a couple of days off to ride roller coasters and sample park food…hopefully I”ll return with bones, nerves, muscles AND stomach intact! Orders can still be placed through www.lulasforlunch.com
Don’t forget, last day to order Labor Day Special deliveries is August 31…check www.lulasforlunch.com for menu selections on our home mage under “Special Seasonal Recipes”. Order from the website or give us a call at 859-360-0251!
…is a most under-used herb! Delicious and delicate, it imparts a slightly anise-y flavor without being reminiscent of licorice. For you container gardeners out there, it is very easy to grow, and adds a freshness to summer salads, as well as a mysterious “what IS that flavor?” note to meats such as chicken, veal and pork! www.lulasforlunch.com