@lousymucian -- add to the butterflied leg o' lamb marinade some lemon zest and a healthy squeeze of the lemon -- this was in one of Julia Child's books --
Lamb is so delicate that I wouldn't brine it for very long.
Lamb is so delicate that I wouldn't brine it for very long.
I wouldn't leave lamb in an acidic marinade for too long for sure. In this case I just want the salt to have enough time to diffuse through the meat and allow moisture to be re-absorbed. We shall see...
You can finish on the grill, with a torch, in a pan or under the broiler. Just make sure it's good and hot. At 130º you're aiming for medium rare?
Who likes really fresh seafood?
This will get you salivating.
KOREAN AMERICAN Reacts to CONTROVERSIAL Korean ASMR Mukbang | Eating LIVE OCTOPUS? (Ssoyoung) - YouTube
ASMR Has Gone Way Too Far - YouTube
This will get you salivating.
KOREAN AMERICAN Reacts to CONTROVERSIAL Korean ASMR Mukbang | Eating LIVE OCTOPUS? (Ssoyoung) - YouTube
ASMR Has Gone Way Too Far - YouTube
No salivation here.
Are you sure they are alive or is it just muscle tension?
Maybe the main brain was removed before this not-so-appealing freak show?
As far as I know, there are some dishes made from raw octopus tentacle pieces
that have some definitive nerve reactions.
It's not something that I absolutely have to have, but in the end nothing else than
some kind of sushi.
Are you sure they are alive or is it just muscle tension?
Maybe the main brain was removed before this not-so-appealing freak show?
As far as I know, there are some dishes made from raw octopus tentacle pieces
that have some definitive nerve reactions.
It's not something that I absolutely have to have, but in the end nothing else than
some kind of sushi.
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The octopus actually has most of its neurons diffused throughout its tentacle structure - which act independently! ; and in total, about 1B neurons - equiv, roughly to a dog. (and about twice that of a cat.) Think about that in terms of potential for intelligence.
I'm happy to be an omnivore - with scruples as to source, and treatment; I think eating anything potentially still conscious in its own terms, is an utterly revolting act.
I'm happy to be an omnivore - with scruples as to source, and treatment; I think eating anything potentially still conscious in its own terms, is an utterly revolting act.
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Yes, so it is; I've no problem with that -
yet ever since we humans have somehow voted ourselves top of the tree/ the apex predator (and by far the most potent user/abuser of resources) - once we understand that, we might have a duty of care - and we should exercise it!
The few thousand polar bears pursuing a few ten-thousand seals is in the noise-floor compared with 7.5B humans mutually-reassuring themselves that 'this dish of panda sashimi is what I deserve... hey, ever seen a cat catch a mouse?'
I exaggerate, but hope you get my point.
yet ever since we humans have somehow voted ourselves top of the tree/ the apex predator (and by far the most potent user/abuser of resources) - once we understand that, we might have a duty of care - and we should exercise it!
The few thousand polar bears pursuing a few ten-thousand seals is in the noise-floor compared with 7.5B humans mutually-reassuring themselves that 'this dish of panda sashimi is what I deserve... hey, ever seen a cat catch a mouse?'
I exaggerate, but hope you get my point.
I am so sick of this nonsense. Politics and religion are banned on this site. This discussion could be classified as either one (or both). Go preach your ethics somewhere else.
What an odd response! The above was, as explicitly stated, just my opinion, and yes, perhaps, there is a discussion to be had on ethics (which I will obviously not pursue here) - and somehow you are offended by the very idea of that, equating it to a political or religious position. It's not, in any way.
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Please, ladies, take your argument elsewhere. We don't want this particularly interesting thread to be terminated by our beloved admins.
Last days meal was simple. Small pan fried potatoes with meatballs and chou-rave/German turnip.
PS: Later I thought that there was some sauce missing...
PS: Later I thought that there was some sauce missing...
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It has taken me a big chunk of my life to warm up to turnip but done right I can make my way through without much trouble. Yours looks good.
Nice thing about living in a cooler climate and the tap water:
I like to re-crisp many of my veggies in ice water before using. This morning I will be making Gomae so out of the fridge come a couple bunches of spinach into a large bowl. Add ice and water and let it sit in the sink while I do a little running around. Turns out I was gone for 2.5 hours and came back to plenty of ice still in the bowl.
I remember my first trip to Maui. Turned on the cold water tap and waited...
...and waited...and waited.
I hadn't realized that the tap water never was going to run cold so I better go grab more ice.
I like to re-crisp many of my veggies in ice water before using. This morning I will be making Gomae so out of the fridge come a couple bunches of spinach into a large bowl. Add ice and water and let it sit in the sink while I do a little running around. Turns out I was gone for 2.5 hours and came back to plenty of ice still in the bowl.
I remember my first trip to Maui. Turned on the cold water tap and waited...
...and waited...and waited.
I hadn't realized that the tap water never was going to run cold so I better go grab more ice.
When my Grandma made stew it always had both
potatoes and turnips ( which looked the same )
I would try to miss the turnips while serving .
OTOH raw turnips from the garden were not bad .
Made a quart of Chinese Hot & Sour soup for lunch today. We're only shopping at the one grocery store whose enforcement of PPE protocols and distancing, is the most rigorous. And it's a gringo supermarket not a Chinese grocery. So there were a few ingredients missing and a few more, uh, Westernized. Crimini mushrooms instead of shiitake and tree ears; no lily buds; pork sausage instead of loin, and so forth.
Still, after adjustment of (i) hot; (ii) sour; (iii) Szechwan beanpastey-ness; (iv) sesame oil . . . . . the end result was damn good. Better than the local restaurants' H&S soup. We had generous second helpings and still there was some left over, yum.
It turns out that Chinkiang vinegar and Dynasty Hot Chili Oil can transform just about anything into a half decent approximation of hot & sour soup. I tried this one-two treatment on a relatively disgusting styrofoam ramen "hot and sour instant soup" cup, image below. And, surprisingly, the result was not awful. Acceptable, even.
_
Still, after adjustment of (i) hot; (ii) sour; (iii) Szechwan beanpastey-ness; (iv) sesame oil . . . . . the end result was damn good. Better than the local restaurants' H&S soup. We had generous second helpings and still there was some left over, yum.
It turns out that Chinkiang vinegar and Dynasty Hot Chili Oil can transform just about anything into a half decent approximation of hot & sour soup. I tried this one-two treatment on a relatively disgusting styrofoam ramen "hot and sour instant soup" cup, image below. And, surprisingly, the result was not awful. Acceptable, even.
_
