That's a cute machine. Only CNC turret punches I have seen before were those big uns that could punch a 42U rack in seconds before sending the sheet off for bending.
Chopped tuna steak tossed and marinated in limejuice.
And a light salad with a raspberry vinagrette and tomatoes and cauliflower, all prepared and refridgerated yesterday. Over the crumbled, cauliflower- some tuna, coated in coconut milk and incorporating some lightly applied spices- smoked ghost pepper, dill, thyme and salt.
Not hot in Burnaby today, but it's still alright with me to keep the oven and stove top off.
Typical Swedish midsummer dish - herring (crayfish seasoning and lime/chili) with filled eggs (yolk, lemon and butter).
Is the crayfish the much smaller freshwater variety near me in Canada (complete with claws) ?
Darn, Cal. You know more ’bout Sweden than many Swedes. Yepp that’s true - use some dill on something and you automatically have “crayfish something”.
There’s a great dish you make with fresh herring, dill (the flowers) and tomato sauce in oven. The fish has that “crayfish taste”.
There’s a great dish you make with fresh herring, dill (the flowers) and tomato sauce in oven. The fish has that “crayfish taste”.
MIT knows this I'm sure but the crayfish we have around here are pretty bland and rely heavily on the seasoning, like a seafood boil.
We don't have an equivalent of a crayfish seasoning as you describe it Magnus.
When adding dill to fish in a curing process, we call it Gravlax and we use salmon as it is fairly abundant. Although we have herring as well, it's less popular here. TBH, I have never seen a dill cured herring. Might be something for me to try. Problem is, fresh herring here is rare. It is most often available in tins often called Sardines, and smoked (Kippers)
We don't have an equivalent of a crayfish seasoning as you describe it Magnus.
When adding dill to fish in a curing process, we call it Gravlax and we use salmon as it is fairly abundant. Although we have herring as well, it's less popular here. TBH, I have never seen a dill cured herring. Might be something for me to try. Problem is, fresh herring here is rare. It is most often available in tins often called Sardines, and smoked (Kippers)
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From my childhood days I remember how my grandparents with two farmers fished crayfish in small rivers. They were cooked in salted water will dill flowers and cooled.
The next night it was time for crayfish party, when the “mollusks” were eaten with beer and vodka - one vodka shot for each claw.
There’s a great anecdote from an old humorist and artist from early 1900. He said shortly that the crayfish party was such a success that, the next morning we found out we had forgotten the crayfish …
The eating of crayfish is deeply etched into Swedish culinary traditions.
The next night it was time for crayfish party, when the “mollusks” were eaten with beer and vodka - one vodka shot for each claw.
There’s a great anecdote from an old humorist and artist from early 1900. He said shortly that the crayfish party was such a success that, the next morning we found out we had forgotten the crayfish …
The eating of crayfish is deeply etched into Swedish culinary traditions.
That's a great story.
In North America, crayfish are more plentiful and etched into the traditions of those from the southern United States.
In North America, crayfish are more plentiful and etched into the traditions of those from the southern United States.
We had crayfish pooboys when we visited New Orleans 18 years ago.
You probably know but where they are popular on this side of the pond, they are oft called Crawfish or Crawdads.
I watched one of those "Tik-Tok versus YouTube" recipe comparison videos, about French Dip sandwiches, and became super interested in the homemade sandwich rolls used by the taste test winner. The recipe came from "alvarococina" on TikTok and I thought it was exciting that he included malted milk powder in his dough. I made a batch of four of these "hoagie rolls" and they came out very nicely. Subsequent research revealed that malted milk powder is in fact widely known to be a flavor improver for dessert recipes , and famous chef Stella Parks of Serious Eats uses it with wild abandon: (link) .
Sorry about the "brewer's droop" on roll #3.
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Sorry about the "brewer's droop" on roll #3.
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They look fantastic. On top of what you mentioned (which should include whole milk powder as an option), when you add a little extra non-iodized salt, it helps win the contests also.
Can you mail me one of those Mark?
Can you mail me one of those Mark?
Thanks for that tip! I will try malted milk powder in the next batch of babka and poppyseed kuchens (but wait until the weather relaxes).
I have used powdered milk in bread recipes, and for those looking for "potato water" instant potato flakes. In the pandemic it was difficult to purchase either here in NJ.
As an apprentice mould toolmaker in the 70's, the company had a Churchill plough grinder built during WW2. It had a plaque apologising for the paint finish due to the war effort. It was F'ing scarry for 16 year old to use....