Now try that with lutefisk… 
1 Like
I try to make them prettier each time. This is 250g of rice, and we couldn’t help ourselves and ate it all.
3 Likes
No, not commercial, although you can buy artisinal garum I make mine with asian fish sauce, asian oyster sauce or squid sauce with W-sauce (Worcester sauce) soy sauce, lace the mix with hing (Asafoetida) and perhaps a drop ot two of balsamic vinegar.
It works really well.
2 Likes
At what? Burrowing to the Earth’s core?
3 Likes
Nah… marinating your meat.
Well, leaning on my digital copy of Apicius on how to prepare dormice, or better known as chicken trotters, dormice being hard to come by.
Add some blue poppy seeds, garlick and fine chopped dates, on a whim I added a few oats and that was a good idea.
Dust them in flour and cornstarch and airfry them, or more classical leave the cornstarch and pop them in the oven with period approved veggies.
Them Romans knew how to rock a dormice dish.
Friday fish–salmon filet poached in a rich buttery shrimp sauce, topped with chives. Served with white and green asparagus. That knob on top is cold hollandaise (which keeps beautifully in the freezer). By the time it gets to table, with a hot plate and hot food, it’s softened to the right consistency without separating and melting away.
4 Likes
Hollandaise icecream… NOW that’s an idea.
Haha! I’ve perfected it! It’s not frozen when it goes onto the asparagus, but it is still very cool. I make a small recipe, then freeze it in tiny plastic tubs.
1 Like
5 Likes
well, it still contains some greens. Not green, but greens 
1 Like
In this hideous weather, I went all Rick Bayless** to conjure up a warm and sunny place. Made with a packet of guajillo (dried Mirasol chili peppers) that lurked in the pantry. Stemmed, seeded, and toasted in a skillet, then blitzed with shallot, garlic, cumin, ancho chili powder, black pepper, and tomatoes. The resulting paste is heated gently for 5 minutes, then chicken broth and a touch of Turbinado cane sugar added. There follows 20-30 minutes of careful simmering and almost constant stirring to avoid sudden spatters of indelible red…OH suggested a hazmat suit next time. The result is the most gorgeous sauce–silky-smooth, with a smoky flavour and the balance of rounded ancho and tangy guajillo. Later this week I’ll use it to make a “white” chicken chili with white beans, corn, and coriander.
Paste:
Finished sauce:
** Rick has made Mexican food devotees out of many people and was granted the Mexican Order of the Aztec Eagle, the highest honor for foreigners for his championing of traditional Mexican foods and methods.
4 Likes
I started serving salmon like that on a bed of green lentil / finely chopped veg / seasonings/spices and it’s fits pretty well. If it’s an evening meal, I need a dollop of something carby or I’m up in the night hungry, and I was fed up of just doing rice with it. Pasta didn’t seem to fit and a potato gratin is a bit of a push time-wise after work. Lentils, it is!
2 Likes
Already a devotee of Mexican food and I approve.
1 Like
Time to pig out again…
She who did not run away requested fish 'n chips without the chips but with a salad.
Said and done, picked up two fillets of real cod for 6€ at Aldi and got cracking
This time I tried someting and put some kurkuma in the batter.
Aaaand… Surprise!
The batter turned bright red.
A few minutes later and the colour turned crispy golden and the cod was ready.
Made the salad with avocado-jogurt dressing and I saw it was good.
7 Likes
That guajillo sauce made a super soup tonight. It started with poached chicken breast torn into big shreds and set aside. Then shallots, red capsicum, and garlic were caramelised and the chicken poaching broth added. The smoky guajillo sauce, pimentón, and cumin added warmth. Once things were cozied up, I added a container of cannellini beans, the chicken, the stems from a bunch of coriander, and a handful of Cathedral cheddar. I found a couple of tablespoons of cream cheese malingering in the fridge, and some caramelised jalapenos I hadn’t yet figured out what to do with. It all came together within half an hour. The toppings displayed on a tray were coriander, ripe avocado cubes, cheddar, scallions, and chopped tomatoes, along with lime cheeks to squeeze over. Looking forward to some decent weather later in the week…
6 Likes
Brisket plus some stuff.
- brisket[B]
- butter mounted brisket sauce[BB]
- zucchini mediterranée[Z]
- potatoes, Canarian style[P]
B Brisket, about 33 hours sous-vide at 65°C.
Unfortunately disappointingly dry (to me, not to my wife). Next run will be 72h at lower temperature.
BB Was there ever a butter mounted sauce that could disappoint?
Z Prepped by my better half.
P I liked them.
if i may, wrap up the brisket with alu foil or cover the baking pan in foil to keep the moisture in. 8 hours in 80C should be fine, if it’s fatty brisket.
every 3-4 hours, squirt a bit of water inside foil so meat stays moist.
All the best …
1 Like
Not sure aluminium foil is the best for such long periods.
I would preferr to use a Römertopf for something taking that long.
that would also work.
Bbq/smokers they use in southern US bbq restaurants i saw, for faster turnaround, they
a) smoked at higher temps (around 220-240F)
b) wrapped the meat in alu foils
c) sprayed steam inside the smokers on a regular basis
the meat was moist and had the dark well cooked look outside.
1 Like
Fire that thing up here and you would get the greenies having convulsions.
1 Like