Bones are good but the best flavour and gelatine texture comes from the fat and skin. After cooking, filter it, chill it overnight and scoop off the fat. Almost any bones, skin and fat will work. I use both fresh and cooked. Nothing like the flavour and richness of your own stock.
Yup, if it pours when cold it is not enough.
The aforementioned extraction of bone goodness is why I adore having a pressure cooker. I've made meals very similar to Alex's (saute the bones with the veggies to get some nice roasting) then pressure cook the bones/fat to get the stock.
Not to say that I'm advocating buying more kitchen toys, but I am surprised how much I use it.
Not to say that I'm advocating buying more kitchen toys, but I am surprised how much I use it.
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The rare wine market will never be the same...
https://www.youtube.com/watch?v=rorlsEJmpBo
https://www.youtube.com/watch?v=AJqGbfzDE5o
https://www.youtube.com/watch?v=rorlsEJmpBo
https://www.youtube.com/watch?v=AJqGbfzDE5o
Spending 3 million dollars a year for half a decade, and out in 5 with nothing left to scratch his sored-out A.
Dr Kuku (= nail in Malay)
Next !
I had a friend who threw a bottle of coke into a campfire and was picking out shrapnel 15yr later. The second shorter one is good if you're a wine geek 1/2 a case of Vogue Musigny crushed at once.
January 1 my wifes son and his girl did some sushis for us. Big surprise!
The tube wasabi is better than one might think, reminds me of Germany Senf aus einer Zahnpastatube. BTW sushi grade fish especially tuna or hamachi must be off the wall expensive in Zurich?
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I never had other wasabi than out of the tube except powder in a thin can, so i have no real comparison, but imho the tube stuff tastes a little bit different depending on the maker. For me the type of soysauce makes the big difference.
Fresh yellow fin tuna from maldives/sri lanka is here around 70.- to 90.- /kg for standard quality, Hamachi is unknown to me.
Sea fish is basically pretty high in price here, local fish like trouth apx. 30.-/kg.
Salmon alaska smoked varies from 50.- to 150.- /kg, Balik is 250.-/kg.
Fresh yellow fin tuna from maldives/sri lanka is here around 70.- to 90.- /kg for standard quality, Hamachi is unknown to me.
Sea fish is basically pretty high in price here, local fish like trouth apx. 30.-/kg.
Salmon alaska smoked varies from 50.- to 150.- /kg, Balik is 250.-/kg.
Can I interest you in wormy green things ?
https://kokwingjian.files.wordpress.com/2013/01/043.jpg
(Cendol,Indonesian)
[He asked Guess, I'm really Bad at that]
https://kokwingjian.files.wordpress.com/2013/01/043.jpg
(Cendol,Indonesian)
[He asked Guess, I'm really Bad at that]
Thanks Balik was unknown to me, 184.50 for 450g of the Czar Nicolai it better be good. I wonder how it is on bagels with cream cheese and capers.