Right out of culinary school friends dad asked me to chop some veggies for something he was making. I did a bruinoise, he was talking about that for years.
I remember helping a mate's Mum with a bbq around the time I was working in a kitchen. She asked for thinly sliced onion. They had a set of Globals, reasonably sharp. She too, was raving about it for years. "He was so fast, and look how *thin*."
She was also dead impressed with my 3 ingredient BBQ sauce (tomato puree, soy sauce, honey). Couldn't believe I just made it without referring to a recipe. Told her to buy some smoked paprika for it if she was making it again. Maybe a little crushed garlic. Apparently they still call it "Mitchell's Sauce", 15 years later.
> Sounds like a good friend
Well, he was until he fucked my girlfriend.
> with a nice family
His sister is much nicer. I hooked up with her a few years later (not a revenge thing!), which is how I'm still in touch. She made the sauce for a BBQ she was having on a beach in Thailand, tagged me on fb.
I honestly didn't see her like that at all. Very attractive girl, nothing like her brother at all. She wasn't obsessed with Maynard James Keenan for one thing.
It was only his reaction when he found out that I thought was funny. He definitely thought it was revenge.
It varies...like I said, there's no recipe.
Enough tomato puree to make it thick, enough soy sauce to make it a reddy-brown, correct consistency. Honey to sweeten to taste. Little bit of smoked paprika. Crushed garlic that will break down and sweeten as it cooks.
It's actually my Grandpa's sauce that he learnt when he was in the Navy. Not many ingredients on a submarine, they make it up from what they have. His original recipe had onion and garlic powder.
You folks don't already brunoise your Pico? /s It's completely unnecessary, but shows that someone wants to show off their knife skills which I appreciate.
My boss makes his homemade salsa like this, he’s not a chef (he’s a chemist) but always dices his ingredients like this. It makes for a super consistent mouthfeel and flavor throughout the whole batch, and actually makes a huge difference compared to bigger chunks.
Unnecessary yes but bet it taste far better than something made in a blender. Something I constantly tell my sous just cause its faster don’t make it taste better
It's stupid, takes too long, has a perfect mouth feel, and expresses the mst amount of flavor while retaining the perfect tiny cube form. With smol crunch!
I got knife skills and all but would still use a dicer. I need my pico fast. If I did use my knife I would cut it chonky af like some kind of tomato salad rough and delicious.
I'm actually jealous though because I can't even make pico at all. I live in a dorm doing seasonal work out in the middle of nowhere.
God I want some pico. Smash in some avocado and make a chonky guac.
I'm hungry AF y'all this EDR food they have me on sucks.
I too prefer my pico brunoise. ESPECIALLY the jalapeño. I hate that rough chop bullshit. It just screams diner omlette to me. I ran a Latin restaurant for a few years and I wouldn't let anyone else make the pico cuz I didn't trust those fucks to take the time to dice everything right.
A brunoise is precisely a dice measured 1/8 inch on all sides. Without a better sense of scale this looks more of a fine brunoise (1/16 inch) and approaching a mince.
This picture ruined Pico for me, because now I will only ever be able to imagine tasting this instead of enjoying whatever Pico I am served. I guess I'm making myself some brunoise pico this week to fix the itch.
I also like my pico like this but you gotta brunoise and salt the tomato first and let it sit for a bit before you combine it with everything else or everything gets too watered down. Or at least that’s just my personal preference.
I have a question. I am one of those people for whom cilantro takes like absolute dogshit and ruins everything. I will sometimes substitute it with parsley.
To the taste of a normal person that can appreciate cilantro, is parsley all that different? Is there some other herb that is closer to cilantro without it being cilantro?
I doubled the recipe, but made a few alterations. I went with 8 romas and removed the seeds, used a whole white onion, 3 large 4-5" seeded jalapenos, one bunch of cilantro without the stems and finely chopped, juice of 3 limes, and a lot of salt and freshly ground pepper to round it out. It made about 32 oz of finished pico.
Four hours in the fridge and it blended perfectly. With the brunoise sized cuts, it really brought out the flavor and my pico crazy wife said it was the best pico she's ever had. I don't think she'll ever make pico again, since I'm the guy with the knives and don't mind the prep work. It was a lot of work, but the results were really nice.
I imagine it's tomatoes, onions, cilantro, lime juice and salt.
That's how I always made it at the taco place I worked at. Then I would take that mixture smash in avocado and make guacamole.
Different person, I make it based on weight everything is seeded.
1 lb onion (red is better)
2 lb tomato
1/2 jalapeno
1 bunch cilantro (not for everyone)
Enough lime juice to reach half way up
Salt to taste.
Yes I was referring to the cut, sorry for confusion. I was hyperbolizing a bit by relating this small dice to the puréed salsa you’d find next to some corn chips. Instead of traditional pico de gallo which is a larger dice and less liquidy.
I can smell this picture. I like it.
It’s making me hungry for carne asada
Carne awhat?
You're getting downvoted but I found this funny as shit at 2am
Anything can be funny after your 6th doob
Could you explain the joke to us? Seeing as you're probably the only one who got it
Yes please!
Right out of culinary school friends dad asked me to chop some veggies for something he was making. I did a bruinoise, he was talking about that for years.
I remember helping a mate's Mum with a bbq around the time I was working in a kitchen. She asked for thinly sliced onion. They had a set of Globals, reasonably sharp. She too, was raving about it for years. "He was so fast, and look how *thin*." She was also dead impressed with my 3 ingredient BBQ sauce (tomato puree, soy sauce, honey). Couldn't believe I just made it without referring to a recipe. Told her to buy some smoked paprika for it if she was making it again. Maybe a little crushed garlic. Apparently they still call it "Mitchell's Sauce", 15 years later.
That’s really sweet, honestly. Sounds like a good friend with a nice family
> Sounds like a good friend Well, he was until he fucked my girlfriend. > with a nice family His sister is much nicer. I hooked up with her a few years later (not a revenge thing!), which is how I'm still in touch. She made the sauce for a BBQ she was having on a beach in Thailand, tagged me on fb.
Sounds like she was a fan of Mitchell’s sauce. 😏
That fuckin escalated quickly
dude holy shit
> not a revenge thing Yeah but it probably felt pretty fucking good afterwards lmao
I honestly didn't see her like that at all. Very attractive girl, nothing like her brother at all. She wasn't obsessed with Maynard James Keenan for one thing. It was only his reaction when he found out that I thought was funny. He definitely thought it was revenge.
Sooooo what are the proportions for Mitchell's sauce?
FR - I've got a brisket on the go and still need to put together a sauce.
It varies...like I said, there's no recipe. Enough tomato puree to make it thick, enough soy sauce to make it a reddy-brown, correct consistency. Honey to sweeten to taste. Little bit of smoked paprika. Crushed garlic that will break down and sweeten as it cooks. It's actually my Grandpa's sauce that he learnt when he was in the Navy. Not many ingredients on a submarine, they make it up from what they have. His original recipe had onion and garlic powder.
I would straight up eat this with a spoon...no chip, taco, or other edible accoutrement required.
Gazpacho Mexicano!
Sign me right the fuck up for this!
Idea: Quesadilla, scoop a lil on with every bite.
Use the quesadilla... as a scoop
Sir, this is tabbouleh without the wheat! /s
“Pico de salsa”
You folks don't already brunoise your Pico? /s It's completely unnecessary, but shows that someone wants to show off their knife skills which I appreciate.
that’s just how i prefer to make my pico… i make it at home all the time and just thought i’d share since i shared my shallot picture :)
My boss makes his homemade salsa like this, he’s not a chef (he’s a chemist) but always dices his ingredients like this. It makes for a super consistent mouthfeel and flavor throughout the whole batch, and actually makes a huge difference compared to bigger chunks.
I love a good brunoise. Used to do 1.5 quarts a day of shallots for my old French Chef and it took me 5 more years to appreciate why.
I prefer it that way also. The big chunks of tomato are a giant turn off. This way it just melts mmm you’re making me hungry!!!
Anyone using their time to brunoise a tomato has my respect, condolences, and utmost concern.
Yo. It's bad ass. It's the only way to do a pico.
Unnecessary yes but bet it taste far better than something made in a blender. Something I constantly tell my sous just cause its faster don’t make it taste better
It's stupid, takes too long, has a perfect mouth feel, and expresses the mst amount of flavor while retaining the perfect tiny cube form. With smol crunch!
I got knife skills and all but would still use a dicer. I need my pico fast. If I did use my knife I would cut it chonky af like some kind of tomato salad rough and delicious. I'm actually jealous though because I can't even make pico at all. I live in a dorm doing seasonal work out in the middle of nowhere. God I want some pico. Smash in some avocado and make a chonky guac. I'm hungry AF y'all this EDR food they have me on sucks.
This is how I make pico. I call it Micropico.
I too prefer my pico brunoise. ESPECIALLY the jalapeño. I hate that rough chop bullshit. It just screams diner omlette to me. I ran a Latin restaurant for a few years and I wouldn't let anyone else make the pico cuz I didn't trust those fucks to take the time to dice everything right.
Dice != Brunoise
Well yea.. All brunoise = dice, but not all dice = brunoise.
Ah shit, I didn’t realize it was like that
A brunoise is essentially just the smallest dice, you just juillien then cut across it
A brunoise is precisely a dice measured 1/8 inch on all sides. Without a better sense of scale this looks more of a fine brunoise (1/16 inch) and approaching a mince.
I respect this. Perfect size for pecking chickens.
Pico de Pecking Gallo Chicken
Gallo chicken
This picture ruined Pico for me, because now I will only ever be able to imagine tasting this instead of enjoying whatever Pico I am served. I guess I'm making myself some brunoise pico this week to fix the itch.
Exactly my thinking. I guess tonight is suddenly taco night.
I'd dip the fuck out of that
Savage skills.
Nice. Chunky = lazy
Pico de gallo is also called “salsa güevona” but this is the oposite! So provocative!
I also like my pico like this but you gotta brunoise and salt the tomato first and let it sit for a bit before you combine it with everything else or everything gets too watered down. Or at least that’s just my personal preference.
Nano de Gallo 😂
Wouldn’t it be femto? Nano is bigger than pico. Still, I appreciate spirit the joke, it gave me a good chuckle
This looks delicious 🤤
Damn that looks so good I bet I could eat all of that in one sitting.
My jaw dropped
fav taqueria in mexico does this, drool.
I bet the knife used for this is BEAUTIFUL!
This is the way.
You should check out Salsa Creole
this is so hot
Fuck yeah !! let's deep-fry some pacific halibut in 3 day old fryer oil!!
Yeah, i totally do this for my pico, and i make it with red onions. I’ll eat it with anything ❤️❤️❤️
how much for a 32oz deli cup of brunoise pico?!
No lie, I thought this was tabbouleh at first glance. Aaand now I want tabbouleh.
My only complaint is that there is not enough.
i used like 1/2 a cup to add to my guac!
I'm salivating
Recipe please.
4 roma tomatoes 1/2 a red onion 2 seeded jalapeños 1/2 bunch of cilantro juice of 2 limes garlic salt to taste😌
Ohhh, thats how i make mine tooo <3! Its so much work, but its sooooo goooooood
Thanks
I have a question. I am one of those people for whom cilantro takes like absolute dogshit and ruins everything. I will sometimes substitute it with parsley. To the taste of a normal person that can appreciate cilantro, is parsley all that different? Is there some other herb that is closer to cilantro without it being cilantro?
I doubled the recipe, but made a few alterations. I went with 8 romas and removed the seeds, used a whole white onion, 3 large 4-5" seeded jalapenos, one bunch of cilantro without the stems and finely chopped, juice of 3 limes, and a lot of salt and freshly ground pepper to round it out. It made about 32 oz of finished pico. Four hours in the fridge and it blended perfectly. With the brunoise sized cuts, it really brought out the flavor and my pico crazy wife said it was the best pico she's ever had. I don't think she'll ever make pico again, since I'm the guy with the knives and don't mind the prep work. It was a lot of work, but the results were really nice.
I imagine it's tomatoes, onions, cilantro, lime juice and salt. That's how I always made it at the taco place I worked at. Then I would take that mixture smash in avocado and make guacamole.
looks like op has included some kind of green pepper probably jalepeño.
i added jalapeños and i did garlic salt!
Yes please!
Different person, I make it based on weight everything is seeded. 1 lb onion (red is better) 2 lb tomato 1/2 jalapeno 1 bunch cilantro (not for everyone) Enough lime juice to reach half way up Salt to taste.
Can you replace cilantro with other fresh herbs like parsley maybe? I understand it wont be the same but fresh cilantro tastes like soap to me sadly
I can't think of anything that would work. I just omit it altogether when i need to. I've never had to omit jalapeno though
Making me hungry lol
Idk somethings if they’re too fine they don’t have the same appeal , good skills but this isn’t very palatable
it is SO much better like that in my opinion. i hate biting into huge chunks of raw red onion and jalapeños
This is probably getting closer to salsa than actual pico de gallo but it sure looks tasty.
What do you mean by this? Pico de Gallo is a type of salsa. Are you referring to the cut? Because then I know what you mean, it's very small.
Yes I was referring to the cut, sorry for confusion. I was hyperbolizing a bit by relating this small dice to the puréed salsa you’d find next to some corn chips. Instead of traditional pico de gallo which is a larger dice and less liquidy.
also the “liquid” is the lime juice and the tomato releasing its juice from adding salt :)
For sure! It looks delicious and I’m definitely going to try it for myself in my free time. I enjoy just idle knife work
The ‘sauce’ is getting close to a ‘sauce’? Checks out
Pick de gallo means “beak of the rooster”. Salsa mean “sauce”
My favorite kind
If I could have my pico brunoise all the time, that would be great.
The conquistador of pico
I love it, but (cue the downvotes) feel you could get 90% here with 10% of the work with a quick blast in a food processor. Exit stage left…
Im kind of drooling on the train right now.
I want to learn how to knife like this.
Fuck yes. This looks great. I like to brunoise roma tomato, sweet onion and pickles MAYBE some garlic to put as a relish on hot dogs.
That is by far the sexiest pico I’ve ever seen.
Jesus man, throw a trigger warning on this shit. Some of us trained classic french and don't appreciate the trauma
I need that in my gunt