Quote:
Originally Posted by fishinkid2010
Where did you add in the Siracha sauce? I love that stuff, and any recipe with it I'm willing to try!
I will be trying this for sure though.
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I was going to use the Mayo and Siracha to make a spicy sauce like in Tuna rolls and put it on the inside, but abandoned that plan mid dish.
Quote:
Originally Posted by Billy V
You burned the garlic! -Those fine dark brown pieces have to go...
Even the slightest hint of burned garlic will ruin a dish.
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It happens from time to time, and its always best to throw the burned garlic away and saute` a new batch.
Try crushing the clove with the heel off the knife - and removing hard brown part where it attaches to the bulb.
A whole crushed clove is much easier to sauté without burning than finely chopped particles.
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The dish has potential though.
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I cleaned out the pan after I cooked the hali, the garlic didn't make it into the stuffing.
I do however like my garlic a little over done
