Lupo's Orginal Spiedies Marinade

GoodSpeak · June-9th-2009, 10:46 PM

My best friend met and is marrying a NY gal who turned me on to this Lupo's Spiedies Marinade.

I tell you it absolutely the BEST chicken marinade on this or any other planet. I mean to tell you!

They have, BTW, other marinades for other meat products, too.

Anyone else use/heard of this stuff?

Website: http://www.spiedies.com/marinades-c-86.html

Ron Thorne · June-9th-2009, 10:50 PM

No, I make all of my own marinades. It's not rocket science.

I'll bet that Steve(thelil) has heard of this company since they're based in Binghamton, N. Y., where he used to live.

GoodSpeak · June-9th-2009, 11:02 PM

Quote:

Originally Posted by Ron Thorne

No, I make all of my own marinades. It's not rocket science.

I'll bet that Steve(thelil) has heard of this company since they're based in Binghamton, N. Y., where he used to live.

OK...so they aren't building a rocketship. How about that?

We love to cook in the GoodSpeak household, but without the time to create marinades, Lupo's Orginal Spiedies Marinade is a welcomed substiutute for homemade.

GoodSpeak · June-9th-2009, 11:03 PM

I'm guessing others here may feel the same.

Ron Thorne · June-9th-2009, 11:45 PM

Relax, Tim. I make my own marinades, but that's no reflection on you or the NASA program.

If you do a little research you may find that you can make your own marinades faster than you can get a good set of coals going for a grill. And, they will likely be more pure and tastier than anything in a bottle on a grocer's shelf.

cookie · June-10th-2009, 12:33 AM

Spiedies are everywhere up here, especially at summer fairs and festivals. They are usually sold on a skewer on a slice of Italian bread. They also show up in salads in some restaurants (one of my favorite Ithaca sandwiches is the Spiedie Salad sub at Benchwarmers).

I like Salamida's State Fair brand spiedie sauce. However, when we grill chicken, we usually make Dr. Bob Baker's famous Cornell Chicken BBQ sauce.

Add some salt potatoes and fresh sweet corn and....mmm, Upstate summer!

GoodSpeak · June-10th-2009, 12:48 AM

Cool.

Out West...this is new stuff to us.

Can't explain it. Just is.

BTW...I'd love your recipe for "salt potatoes". White corn we got a'plenty. Just down the road, too.

GoodSpeak · June-10th-2009, 12:50 AM

Quote:

Originally Posted by Ron Thorne

Relax, Tim. I make my own marinades, but that's no reflection on you or the NASA program.

If you do a little research you may find that you can make your own marinades faster than you can get a good set of coals going for a grill. And, they will likely be more pure and tastier than anything in a bottle on a grocer's shelf.

No doubt.

cookie · June-10th-2009, 12:15 PM

Quote:

Originally Posted by GoodSpeak

BTW...I'd love your recipe for "salt potatoes". White corn we got a'plenty. Just down the road, too.

Salt potatoes are just small, new potatoes boiled (in their jackets) in super-saturated salty water and served with butter. Basically, boil about 4 pounds of little white potatoes in water with 1 pound of salt added. Serve with melted butter. Simple as that.

I didn't know much about salt-potatoes (other than they are delicious and served everywhere up here), but Tom Storer sent me on a little research mission via Facebook. I guess the salt has a great deal to do with how the potato cooks (more quickly) so the potato has an amazing texture. The salty water leaves the skins with a savory layer of salt on the potato skin.

According to what I've read, this dish specifically arose in Syracuse (the "Salt City" when Irish workers would slip potatoes into the evaporating vats during the salt-making process.

All I know is that they are AWESOME! BTW: some folks will say that red potatoes are okay to use. I have to tell you, I have NEVER seen a red salt-potato at any CNY event. I am with the folks who say that using red potatoes for this process "ain't right."

Oh, and if there are any leftovers, salt potatoes are terrific for homefries.

jesus marion joseph · June-10th-2009, 06:28 PM

I've never heard of Speidies (or whatever it's called), but I do occasionally use Sweet Baby Ray's BBQ sauce. As far as "store bought" sauces go I think it's pretty good.

GoodSpeak · June-10th-2009, 10:34 PM

Quote:

Originally Posted by cookie

Salt potatoes are just small, new potatoes boiled (in their jackets) in super-saturated salty water and served with butter. Basically, boil about 4 pounds of little white potatoes in water with 1 pound of salt added. Serve with melted butter. Simple as that.

I didn't know much about salt-potatoes (other than they are delicious and served everywhere up here), but Tom Storer sent me on a little research mission via Facebook. I guess the salt has a great deal to do with how the potato cooks (more quickly) so the potato has an amazing texture. The salty water leaves the skins with a savory layer of salt on the potato skin.

According to what I've read, this dish specifically arose in Syracuse (the "Salt City" when Irish workers would slip potatoes into the evaporating vats during the salt-making process.

All I know is that they are AWESOME! BTW: some folks will say that red potatoes are okay to use. I have to tell you, I have NEVER seen a red salt-potato at any CNY event. I am with the folks who say that using red potatoes for this process "ain't right."

Oh, and if there are any leftovers, salt potatoes are terrific for homefries.

Do you boil them until soft or fork tender?

And would red potatoes do?

Great recipe, Cookie...thanks!