Poke is not tough at all. Find a recipe on the net and add your own touch. For example, feel free to use whatever fish or nut you want. You don't have to use Ahi, or Kukui. There's no rules, just have fun making and eating. You can use fresh fish but to be on the safe side, use fish that has been frozen like with Sashimi. I don't make the Poke rice bowl as my wife is Vietnamese and I get all the rice I need at other meals. There also a jellyfish salad in that last pic.
Attachments
I've made this one before, which was what I had in mind earlier. I didn't use venison scraps and subbed chicken stock for venison but it was delicious. You can delete or substitute the ancho chiles -- they're a dark red chile with a little heat. And I used the dried dark red cherries.
Cal -- How did that red chile sauce you made turn out? I'm waiting for a new crop of chiles here before I make it.
Phil
Phil
Sorry PH i can't download pdf files my er ' computer ' doesn't support it , sounds tasty though .
I'm baffled; what browser doesn't have a built-in pdf reader?
As far as whether ancho chiles are optional or not -- they're not. Ever. Always, always add ancho. 😀
I don't own or have ever owned a pc and the browser i use is really just that a simple browser and only really a secondary function of the equipment it's built into ,it's basic adequate for my needs but doesn't support pdf or allow me any means of storing or transferring files and attachments.
I could use my ' smartphone ' but thats only got an IQ of around 20 and the pathetic RAM makes it so slow i only use it for other essential jobs that need full internet access .
We might be living in the 21 st century but i pretty much still live in a cave 🙂
[image]recipe|none|border[/image]
hoping this works.........
Agreed!!! And add extra! Ancho is my favorite chile.....just don't know how available they are in Cornwall.
hoping this works.........
Agreed!!! And add extra! Ancho is my favorite chile.....just don't know how available they are in Cornwall.
I wasn't kidding. Doesn't your local store(s) have those racks where all bad veggies and fruits are sent to die? The ones where you get a big bag of (something) for a dollar or two? They make the best sauces, juices and marinades when the sugars are well developed.
The ones in the states are usually sneakily hidden in the back corners of the store. But I find them. 🙂 A lot of times the stuff is still good to boot.
Hey Phil,
If you mean the one from the dried chilies, simply put, I won't bother to ferment them again. I'll just do the old vinegar and salt, grind them up and run it through a strainer to make louisiana style sauce. There was no really good fermented flavour to it.
Fresh peppers are ideal. Make sure they're good and ripe so the sugars develop and allow for that wonderful tangy fermented flavour to come through. Use a crock or other vessel with an air trap. It really cuts down on the labour.
That was the one. Thanks for the tip Cal - I might have used dried but I'll try it with fresh red chiles that are fully ripened. I use a 4L jar with an air-lock.
Not really , you get the odd lonely bag of carrots approaching their best before date being sold at a slightly reduced rate but once that dates past they can't legally sell so it gets chucked out and anyone caught taking it from their bins is committing a criminal offence .
Last edited:
Just spotted your post PH thankyou so much , chillies aren't a problem although i live in the country i'm only 20 mins from a city that has several ' world food ' type shops so ingredients are normally available for most things.
Last edited:
There I fixed your post. 🙂
Really? That's more than a little different here.
Mind you the 'white' stores here are a bit like that but at the good markets it's more relaxed. It's the first place I head when I shop because they are so popular with the cooks. Anything you're saucing or juicing is so much better when it's past it's 'prime'.
Scott has it right with a good robust burgundy and reduction to a rich creamy sauce.
It all starts with Shallots NOT onions, like all good french recipes!
It all starts with Shallots NOT onions, like all good french recipes!