EDU FOOD How to make Schug, one of the greatest condiments of all time

[TheStickman]

This looks great! Going to try this.

 

[Aviv]

My nga

 

[FLY-FAST]

Looks good

 

[Mercedes]

Good job I’ve done a thread on this before it’s been a while since I’ve made it

 

[Samcanadian]

thanks for sharing. i love fresh hot sauces full of herbs and garlic. i almost always have a jar of simple chopped up thai chilis in vinegar in the fridge. will have to add a batch of this.

That's a doubled recipe, remember.

 

[Samcanadian]

Good job I’ve done a thread on this before it’s been a while since I’ve made it

Curious to know what you guys call it and how you pronounce it.

 

[autibahn]

nice plates

 

[GonadWarrior]

would

 

[Tergiversator]

Quality thread

 

[MarcinMaximus]

looks great, but fuuu that effort

 

[wildflower]

He's got a point. I live in Canada, the world's largest producer of Canola oil and can't even press my own?

I'm not even sure what a canola is.

 

[wildflower]

But that stuff looks delicious. I could see adding a big tablespoon on just about anything I make.

 

[Samcanadian]

I'm not even sure what a canola is.

This is Manitoba in the Summer. That's all Canola.

 

[Lit Wick87]

Dope. Very similar to Indian green chutney

 

[Aviv]

I made this today with chicken shawarma, hummus, cucumber, tomato, and lettuce in a toasted low carb wrap. Fuck yeah

I overdid the cardamom a bit, but I'm okay with that.

 

[Shep762]

Shieeet I'll try it out. Thanks

 

[DizzyEdge]

I'm not even sure what a canola is.

A strain of rapeseed oil rebranded to not sound so unmarketable

 

[DizzyEdge]

Looks great thanks for the Edu. Would it be more authentic made with olive oil?

 

[autibahn]

i made this. mine didn’t look like that

 

[wildflower]

A strain of rapeseed oil rebranded to not sound so unmarketable

AHa. I always thought rapeseed oil was probably never going to be a success.

"Hello. My name is Luther Burbank. I have discovered a new seed that will feed the world's poor. I call it 'rectal itch' seed. It is for the world. Thank you."

 

[Bobby Ballsack]

That looks like a lot of work.

I just buy the ready made shit from the local Jewish grocer.

Use it on chicken and beef all the time

 

[Samcanadian]

Looks great thanks for the Edu. Would it be more authentic made with olive oil?

The olive oil might be a bit too strong tasting, but you're probably right that it's more authentic

 

[firemunki]

Curious to know what you guys call it and how you pronounce it.

https://en.wikipedia.org/wiki/Zhug

I've said it before in your threads, and I'll say it again here that I love this stuff... I just happen to use a bastardized and toned down version of the recipe since that is what I grew up with.

~5 jalapenos
1 bunch of cilantro, rough stems discarded
salt to taste
neutral oil

whip it around in a food processor until you are happy. There is no perfect consistency/oil ratio, but I like mine kind of like this

 

[firemunki]

And for the extremely lazy, Trader Joe's has been carrying a zhug/zhough for the last couple of months.

 

[Cicada]

looks awesome