A miso glaze I like and have used a few times is miso, smoked maple syrup, and a little mirin (a little dash of hot sauce also goes well). Coat some shrimp on skewers, toss on a hot grill where it caramelizes as the shrimp cook, it's pretty tasty.
Looking forward to inviting friends and family over for good food and hugs all around, hopefully some time this year.
Looks like a tasteful event there Cal. And it's still very nice (for everyone) to meet and greet for a bit.
Looks like a tasteful event there Cal. And it's still very nice (for everyone) to meet and greet for a bit.
Started watching this series via Amazon "Britain by Narrowboat" --the protagonist made a steak and kidney pie with a suet crust. Am trying to determine when I have enough rendered beef fat to employ it in a suet crust.
Magnus, the curd looks great. Same with the limoncello. What is the jar on the right that looks like a clove stuffed orange ?
The curd is great but ... "strange". You're supposed to gently stir the lemon/sugor with egg yolks of low heat, but I used the electric mixer and whipped a lot of air into the curd.
Some recipes say you make the limoncello with lemon zest and juice, but I get it that REAL limoncello is made out of just the zest.
The orange thing?! Well, it's a 44. Make 44 holes in an orange and stuff 44 coffee beans into the holes (one in each hole). Leave the orange in a jar with 70 cl eau-de-vie (Swedish "åh vi dö" - Oh, we die) and "feed" the orange with one suger lump every day for 44 days. But I just throw in all suger needed in one go.
It's supposed to be some kind of orange/coffee liqueur.
Some recipes say you make the limoncello with lemon zest and juice, but I get it that REAL limoncello is made out of just the zest.
The orange thing?! Well, it's a 44. Make 44 holes in an orange and stuff 44 coffee beans into the holes (one in each hole). Leave the orange in a jar with 70 cl eau-de-vie (Swedish "åh vi dö" - Oh, we die) and "feed" the orange with one suger lump every day for 44 days. But I just throw in all suger needed in one go.
It's supposed to be some kind of orange/coffee liqueur.
I made another batch of Lemoncella with the last of my 68% clear stuff. I'm heading to one of my Kayaking gatherings in a couple of weeks and figure it would make a good aperitif.
The zester was from BB&B I think. It does a great job of avoiding the pith.
No idea why the pix rotated. It opens correct from my "Pictures" folder.
Nice looking soup. I need to make a cod soup once I finish my chicken broccoli soup.
The zester was from BB&B I think. It does a great job of avoiding the pith.
No idea why the pix rotated. It opens correct from my "Pictures" folder.
Nice looking soup. I need to make a cod soup once I finish my chicken broccoli soup.
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Just saw that Baldor Food is offering Wagyu beef "pigs-in-a-blanket" $15.49 for 24.
Made "steamed salmon with black mustard seed" this evening and it was really great. Basically a pound of skinned salmon cut into cubes, seasoned in 2 tsp of ground black mustard seed, cumin, chillies, turmeric, salt and pepper and diced 4 oz of tomato, steamed until your desired transparency. Served over rice with a tamarind sauce.
The last time a friend gave my wife some home-grown lemons I made a few batches of limoncello. The best tasting was made with Wray & Nephew 126 proof white Jamaican rum instead of Everclear or vodka.
Why Oh Why ....
....
Does sourdough bread not come in a standard size ( sandwich ) ?
The available loaves are all either small or large ( diameter ) .
....
Does sourdough bread not come in a standard size ( sandwich ) ?
The available loaves are all either small or large ( diameter ) .
hitsware, make your own. Easy to do.
Jackinnj, did you use Indian cumin or western cumin? I find they are totally different in flavor and aroma.
Jackinnj, did you use Indian cumin or western cumin? I find they are totally different in flavor and aroma.
I buy the Indian cumin (and black mustard, cardamon) from the Indian deli/grocery -- they also have the best ginger, beans etc.