I would think the fish sauce overwhelms anything else. I was surprised how much more stinky the Vietnamese versions were. I usually use Red Boat 40 which seems to have an interesting complexity. None of these smells even phase me in the least.
Ditto, miss your contributions to the phono discussions.
My family mostly does sardines in a pasta with cauliflower and currants. I wish I were more enthusiastic about it, but I have a hard time with that dish.
Welcome back to you too!
Currants are illegal to grow in NJ -- at least in the Southern part of the state -- they propagate a pest which afflicts the white pine which serve as an important part of that area's aquifer.
Growing up in Ohio there were currant bushes all over the place and my grandmother would make jelly by the gallon!
Another appy was beef. Shank, injected with salt water, fully coated in coffee grounds and zip-loc'd. Then vacuum sealed for 24 hours before going into the sous vide for another 24 hours. Rinsed well and sliced.
This newest toy has proven itself. Even the Mrs. was asking for more and she's not much into beef, let alone rare.
This newest toy has proven itself. Even the Mrs. was asking for more and she's not much into beef, let alone rare.
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That's not quite what we call shank here. It is a big slice of leg with a bone in the middle.
Do it. The elements are very reasonable and everyone has a drink cooler already.
I might have called it boneless shank but that's all we seem to get here so we don't say boneless. It still has a sizeable tendon at the one end. I'm thinking this must be the front leg.
Jacco I hope you are doing well, I'm in Florida now the food scene leaves a LOT to be desired.
That could be, I just found a local grass fed shank that I braised up, pure heaven, you can take all your foo foo restaurants.
We also got a start on chicharon. 3kg skin. Boiled, cooled and defatted, then about 3/4 cup of white vinegar tossed until it 'disappears'. Into a 175ºF oven overnight. Tomorrow it will be cut into pieces and fried. Can't wait. My mouth is watering as I type and I'm full from dinner. 
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The HF in Orlando had local grass fed beef from a FL farm. IIRC it was the one in/near Millennium Mall.
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Flavour.
I enjoy it that way as well but this way I can have it rare and tender.
Uh...ok, when I was growing up, that term was used to describe a women's naughty bits. Thankfully, I have learned much more colourful terms since then.
Once many years ago a buddy of mine and I rowed out into St Margaret's Bay in a tiny boat with a couple of spincast rods and some mackerel jigs. We fished pointlessly for a while until I decided to see how deep the bay was. I kept letting out line until I snagged on something, then reeled in a couple of feet. In the ensuing hour we caught a pile of whiting, there must have been a school of them right under us near the bottom.
I was unfamiliar with them, and they didn't look very appetizing, so although I caught the bigger share I gave them all to him (,his boat after all). They are very bony, I bet they would have made a good stock.
Don't mention Sicily!
Remember when we decided to have meat at a small restaurant on Salina, just outside Sicily and the waiter showed us a pair of fishes just brought in from the sea. F*ck the cows - fire up the grill!!
