I brought SY a white truffle for his birthday and he made eggs with it, no mayo in sight. The lady of the house required everything cooked "hard" no snotty eggs allowed.
No different than kimchi or sauerkraut. Had some 4 month-old 'kraut last night and it still can go awhile.
Fermentation Support Forum • View topic - Debunking the Botulism Fear
The key is botulism is anaerobic lots of home fermentations don't qualify, the loosely covered ceramic pot of cabbage in the basement could never develop botulism. Same is true of cheese ammoniation comes from anaerobic spoilage, they are now using wrappers that breath to avoid this and promote the desired "stinkyness". The "competitive exclusion" is hampered when no oxygen is present.
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How to cook chicken tenders --adapted from NYTimes recipe 3+ decades ago:
Slice breasts 1/4" and marinate a few hours in soy sauce, dry sherry and a teaspoon or so of sesame oil.
Prepare chicken breasts by setting up 3 plates, first with corn starch, second with egg wash, third with panko. The corn starch and marinade help to glue on the panko!
Fry pan with 3/8 inch vegetable oil (more or less as the situation warrants). Depending upon the temperature it will take 4 to 6 minutes to to fry the tenders.
Sauce -- gently simmer 2 cloves of garlic in 2 tablespoons of vegetable oil. To this, add a marinade of 1 cup chicken stock, 1/4 to 1/2 tsp red pepper flakes, 1 tbsp fermented black bean sauce, 1 tbsp sugar, 1 tbsp corn starch and the juice of 1/2 lemon. Simmer until thickened.
This disappears in its entirety every time it's made.
Slice breasts 1/4" and marinate a few hours in soy sauce, dry sherry and a teaspoon or so of sesame oil.
Prepare chicken breasts by setting up 3 plates, first with corn starch, second with egg wash, third with panko. The corn starch and marinade help to glue on the panko!
Fry pan with 3/8 inch vegetable oil (more or less as the situation warrants). Depending upon the temperature it will take 4 to 6 minutes to to fry the tenders.
Sauce -- gently simmer 2 cloves of garlic in 2 tablespoons of vegetable oil. To this, add a marinade of 1 cup chicken stock, 1/4 to 1/2 tsp red pepper flakes, 1 tbsp fermented black bean sauce, 1 tbsp sugar, 1 tbsp corn starch and the juice of 1/2 lemon. Simmer until thickened.
This disappears in its entirety every time it's made.
Cal - if it's not on a pizza, is a slice of grilled Maui Gold Pineapple OK? Was actually a bit sloppy by the end, but then if not, is it really a burger?
Kihei Cafe, Kalama Beach - but then, you knew that
according to page 31 of the Kihei dining and shopping guide "there is no love more sincere than the love of food" - I'm not so sure about that, but at least I've never had a burger talk back to me - in the literal sense.
Kihei Cafe, Kalama Beach - but then, you knew that
according to page 31 of the Kihei dining and shopping guide "there is no love more sincere than the love of food" - I'm not so sure about that, but at least I've never had a burger talk back to me - in the literal sense.
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It was time do a Red Thai Curry with chicken, we were very happy with result.
Yesterday dinner i did some zucchini filled with ground meat, baked in the oven and added a tomato sauce. Cheap, simple and very tasty. Will do that again.
BTW: There is some beef in the brine until weekend, i will see if Cal's recipe for Roastbeef is really heaven or hell
Yesterday dinner i did some zucchini filled with ground meat, baked in the oven and added a tomato sauce. Cheap, simple and very tasty. Will do that again.
BTW: There is some beef in the brine until weekend, i will see if Cal's recipe for Roastbeef is really heaven or hell
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I like pineapple a lot Chris but there somethings you don't do. One of them is to ruin two awesome foods by combining them. To me it's like putting a doggy coat on a German Kleinspitz. It just shouldn't happen.
I like pineapple so much I bought a pineapple tool.
Grilled is excellent, so is the soup my wife makes with it.
Here's something for you. Go to Foodland and check the price of a pineapple. They cost more in Maui than they do here in the lower mainland. Go figure.
It's an oldie but one I can admire. Glad you're having a good time. Give Sue a big Cal hug .
We have virtually nothing but from Central America, Dole included, maybe it has to do with trade deficit.
Interesting the Canadian .gov lists Costa Rica as the dominant pineapple import.I saw massive piles of Dole shipping containers in Central America.
EDIT - Got it, not distributed east of the Mississippi.
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Pineapple. $2.78 ea. when you buy two.
https://www.realcanadiansuperstore....opical/Pineapple/p/20160992001_EA?isPDPFlow=Y
https://www.realcanadiansuperstore....opical/Pineapple/p/20160992001_EA?isPDPFlow=Y
The more upcountry you go, the more real things get
No beef for this cowboy today
The Maui Blanc pineapple wine is surprisingly not at all too sweet - for an uneducated palate, that is - you know, the kind who prefers a nice Belgian White wheat ale to Corona - the latter which I think tastes like the water with which you rinse out your glass.
I couldn't help but think of the barley brothers when snapping photo #2
No beef for this cowboy today
The Maui Blanc pineapple wine is surprisingly not at all too sweet - for an uneducated palate, that is - you know, the kind who prefers a nice Belgian White wheat ale to Corona - the latter which I think tastes like the water with which you rinse out your glass.
I couldn't help but think of the barley brothers when snapping photo #2
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