#might try making a similar recipe but substituting the fish for something else | Explore Tumblr Posts and Blogs

lyrebirdswrites · 3 years

Note

Heyyyyy!!

I don't know if anyone else has asked already, but if you're still doing the WIP ask game, I'd love to know more about the dinnertime au... :>

Hi!! :D

I don’t have a lot more for Dinnertime at this stage beyond what I mentioned in this ask. But here’s some thoughts about the fic if/after you’ve read that:

Itadori bolting upright in the middle of the night: oh my god you miss them. You miss uraume

Sukuna: How dare you assume I partake in such pointless human emotions. I do not MISS them, brat. I want what they could PROVIDE 😤

(good food. uraume provided good food and sukuna is sick of itadori’s protein bars)

This oneshot is getting me unexpectedly invested in sukuna & uraume’s friendship. I’m taking liberties with their backstory since we know basically nothing—a lot of it is basically them wandering Japan back in the day, causing carnage wherever they go, with uraume taking on the role of chef once sukuna has had his fun lol. Those crumbs we got right at the end of the shibuya arc re: the uraume-sukuna dynamic are gonna be fun to play around with.

I have a headcanon that uraume is a lot like fushiguro in that both of them are able to surprise and entertain sukuna. It’s maybe why sukuna let uraume stick around in the first place before they proved themself with their cooking. And maybe why sukuna took a shine to fushiguro at all.

I’m still trying to decide what heian period meal itadori will cook. traditional kaiseki fits the era and is something I think sukuna would have indulged in, given that it’s high class fine cuisine and he’s the king of curses. But back then eating four legged animals was a punishable offence, so the main meat used was fish and eel and the like. Obviously sukuna was eating people (yikes) so the restriction is a bit of a moot point, but given that human meat is more similar to a four legged animal than, say, salmon, it’s hard to find actual traditional meals which would theoretically accomodate that kind of protein for uraume’s recipe (to be clear: itadori will be substituting said protein with something from the supermarket, no humans will be harmed in the making of this meal). I might have to take some creative liberties.

Here’s hoping I’m not on some kind of watchlist for googling how people taste lmaoooo 👅

#writing a oneshot which I’ll have to tag as ‘implied/referenced cannibalism’ is absolutely one of my more bizarre ideas #fic: dinnertime #thisiscrash #wip asks #cannibalism #ask to tag #jjk spoilers #jjk manga spoilers

10 notes · View notes

misssquidtracy · 4 years

Text

The Great Tracy Cook Off

I’ve seen a number of posts floating around about the Tracys doing their own version of a cooking show (no idea how old these posts are). Coincidentally, my own mega fic is currently exploring this very scenario.

P.S. Mega fic is now sentient and actively evading capture. This is chapter 46 of 55, though it can stand on its own fairly well. The only piece of contextual information required is the pup named Celery. She’s an ex-stray who Gordon rescues in chapter 27. She makes regular appearances.

-x-

Gordon wrung his hands nervously as the holo-table beeped, signifying an outgoing call.

He was confident that his plan was a good one. He had the backing of Scott, Grandma and Celery.

What could possibly go wrong?

“Gordon!” a well-spoken voice danced around the room, closely followed by Lady Penelope’s holographic form flickering to life, “To what do I owe the pleasure?”

The aquanaut smiled with confidence he didn’t have, “Hey, Lady P! Sorry for ringing so late, but I have a proposal for you. And Parker and Sherbert, of course.”

Lady Penelope’s eyes widened in curiosity, “A proposal you say? Please, do elaborate. I’m all ears.”

The den was silent for a minute as Gordon’s mind suddenly went blank. He vaguely remembered John once complaining about something similar; a completely rational train of thought disappearing with zero warning, leaving behind nothing but the sound of chirping crickets.

Alan had taken the liberty of dubbing the aforementioned phenomenon a ‘brain fart’. John hadn’t been impressed.

Stood before the woman he harboured a not-so-secret crush on, Gordon felt his own brain fall victim to a fart of epic proportions. Had it occurred outside the confines of his head, everything on the island would have perished instantly (including Virgil’s potted plants).

Celery sneezing jolted the aquanaut back to the matter at hand.

“Uh, I was wondering if you, Parker and Sherbert would like to come over for dinner tomorrow evening. Are you busy?” Gordon asked, dragging one of his sweaty palms along Celery’s head.

“Tomorrow evening, you say?” Penelope repeated, her eyes narrowing in concentration as she twisted to look at something over her shoulder, “Parker? When is the Duke of Norfolk’s garden party? Next Tuesday? Oh, wonderful. Yes Gordon, the diary is empty for tomorrow evening. What time shall we aim to arrive? And do you need us to bring anything? A bottle of wine, perhaps?”

Gordon cringed as drunken memories from the previous Christmas and Scott’s birthday jostled for dominance inside his head, “Uh, no thanks, that’s fine. Just bring yourselves. As for time, does seven o’clock suit?”

“F.A.B,” Penelope chirped, “In that case, we’ll see you tomorrow!”

Gordon was about to reply, but was interrupted by the raspy voice of his grandmother echoing around the den.

“Gordon? Is this pile of underpants next to the dryer yours? I’m about to put a wash on and can’t remember which detergent you like best!” the Tracy matriarch bellowed.

Penelope quirked a playful brow as Gordon flushed scarlet. Of all the times his grandmother could have chosen to take an interest in his underwear…

“I’m kind of busy, Grandma!” Gordon barked, his tone a stark contrast to the pleasant smile he had plastered across his face.

“I remember you mentioned something about a rash?” Sally bulldozed on, oblivious to the distress she was causing her fourth grandson, “I think you might be sensitive to the detergent we’ve all been using. I’m going to try washing your underpants in the same stuff I use for John’s allergies. That should hopefully stop any more nasty rashes from interfering with your missions.”

Gordon felt part of his soul leave his body as Penelope let out an involuntary snort of laughter.

“I think we need to take you for another eye test, Grandma!” Gordon retaliated, his desperation evident, “You must be confusing my stuff with Alans. I never mentioned anything about a rash!”

“Are you sure?” Sally screeched, her voice like nails on a chalkboard, “I remember you complaining the last time you took your wetsuit off. And this pile of undies is definitely yours. I can see your favourite pair of pineapple boxers on top!”

“Nope, your glasses must be broken!” Gordon didn’t think he’d ever felt more embarrassed in his life, “Go and fetch your contacts and tell Alan to do his own laundry! Crazy old woman!”

The silence that followed was heavy, and it took all of the aquanaut’s willpower to suppress the groan of humiliation that suddenly hovered at the back of his throat. In the space of just sixty seconds he’d managed to tarnish his image in front of two of the most important women in his life.

Penelope would never take him seriously again, and Grandma would no doubt flay him alive for calling her ‘crazy’ as soon as she got her hands on him.

“Gotta go Lady P, see you tomorrow,” Gordon gabbled, terminating the comm link before he could faint from embarrassment.

Okay, that was one down (three if he included Parker and Sherbert). Now he just had to convince Kayo…

…which he’d worry about after apologising to his grandmother and pleading with her to follow through with her sensitive detergent suggestion.

Mothers (or grandmothers) always knew best.

-x-

Twenty hours later, Gordon was very much regretting his decision to give the whole cooking malarkey ‘a stab’.

Oh, something was going to get stabbed alright.

Right now, it was most certainly what little remained of his dignity.

“Put the chicken on the stove,” Gordon quoted from the recipe sheet Scott had given him, “Okay, sounds simple enough.”

Stepping over Celery’s sleeping form, the aquanaut fished a packet of chicken out of the fridge before placing it on one of the hob rings, packaging and all, “There, the chicken is on the stove. Now how do I turn this stupid thing on…”

The Tracy residence was equipped with a state of the art kitchen that boasted just about every appliance known to man. The stove in particular was a feat of engineering brilliance; motion sensitive temperature controls, voice recognition and an automated shut off feature to name a few. The latter came in particularly handy when an emergency call came through in the middle of breakfast/lunch/dinner.

Long gone were the days of Scott having to abort Thunderbird One’s launch sequence because he’d ‘left the oven on’.

Unfortunately, it was all wasted on Gordon.

“Let’s crank this thing right up,” the aquanaut muttered, turning the heat up to maximum as he ferreted in one of the cupboards for a saucepan. After locating one that looked suitably sized and dumping the chicken into it, he turned his attention back to Scott’s ingredient list, “Okay, now where does Grandma keep the pasta…”

Celery raised her head in curiosity as her master set about opening and closing every single cupboard the kitchen had to offer.

“We must be out,” Gordon mused, biting his lip in worry, “Never mind, I’ll use noodles instead.”

Oblivious to the rapidly charring chicken atop the stove, the aquanaut trotted off towards the larder to retrieve a packet of instant noodles, pausing en route to grab a Celery Crunch Bar, “Okay, so that’s the chicken and the pasta taken care of. What else do I need…hmm, cream and parmesan. Shouldn’t be a problem.”

Both items were acquired without difficulty, although it was with a smidgen of regret that Gordon realised he’d have to limit his sauce intake. Scott had been kind and made his portion of alfredo pasta with dairy free cream the night before, and parmesan was naturally low in lactose apparently. Gordon had no idea if there was even any dairy free cream left, but at the rate the chicken was burning, he knew he wouldn’t have time to find out.

The stove was hastily turned down, its contents smoking like the Australian wildfires Scott and Virgil worked every year to help extinguish. Thankfully, the chicken was saved just short of going nuclear, although the smoke detector didn’t seem to agree.

“Deactivate!” Gordon yelled, huffing in irritation as silence descended over the house once more, “Okay, nearly there. What do the instructions say to do next...”

The sauce recipe that Scott had given him was blessedly simple to follow, however possessed one fatal flaw, much to the aquanaut’s horror.

He hadn’t written down ingredient quantities.

Gordon was so past caring. Between the burnt chicken, noodle substitution and lack of dairy free cream, his hopes of redeeming himself were sinking through the floor. He was just amazed he hadn’t set anything on fire.

“What do you think, girl?” Gordon asked, peering down at Celery who was banging her tail against the fridge door in excitement, “Should we use the whole carton of cream, or just half?”

Woof.

“You’re right,” Gordon announced, dumping the whole carton over the top of the cremated chicken before reaching for the parmesan, “More is always better. I think I’ll add the cheese gradually though; don’t want it to be too salty.”

Woof, woof.

“Of course!” the aquanaut slapped a palm to his forehead and dove for the pepper mill, “Gotta have seasoning”

Woof, woof, woof.

-x-

John had never been fond of surprises.

Mainly because he associated them with heart attacks.

Scott putting a stump-toed gecko in his bed, Virgil accidentally lighting a firework in his room and Alan’s birth had all fallen under the ‘surprise’ umbrella.

None of them had been welcome.

“Are you serious?” John shook his head so fast his brain almost rattled out of place, “Why on earth does Gordon want to put himself through all the stress of playing hostess for the evening?”

Scott sighed as he handed the redhead a mug of tea, “No idea. Said he wants a chance to prove that he can take things seriously. I think it’s probably best to let him get it out of his system. Plus, he’s volunteered to try cooking. He’s a grown man, it’s about time he learnt how to make something other than toast and pancakes.”

John hissed as memories of Gordon’s last unsupervised kitchen stint flashed through his head, “I’m not touching whatever he ends up making. He’ll probably end up using ingredients I’m allergic to anyway.”

“Why don’t you write a list of all your allergies and pin it to the fridge?” Scott suggested, “It’ll certainly take a lot of the guesswork out of cooking for me.”

John grunted in approval, “That’s actually not a bad idea.”

Scott beamed and raised his mug, “The only kind I have.”

Forty minutes later…

“Seriously?” Scott gaped as his eyes scanned the two pieces of A4 paper John had stuck to the fridge, “You’re allergic to glitter? And shoe polish?”

John gave a sniff of defiance, “Kindly tell Gordon to not use either in his cooking.”

Scott cringed, “Might be too late.”

-x-

Gordon had always taken pride in his appearance.

Sure, he wasn’t as much of a peacock as Scott or Virgil and had been known to go weeks between sock changes, but he was still aware of his Tracy genes.

“What do you think?” the aquanaut asked as he paraded down the staircase, his usually coiffed hair slicked back against his head.

From the safety of the den, Alan snorted, “You look like a roll-on deodorant.”

Gordon gave a disgruntled harrumph before swanning off to check on the status of his culinary masterpiece.

“Chef’s privilege,” the aquanaut snickered, dipping a spoon into the alfredo sauce and licking it clean, “Not bad…could probably do with a bit more salt though.”

In went the salt.

“Better…but it’s still lacking depth.”

In went the parmesan.

“Oh yes, now that’s good. A little more black pepper and we’ll be good to serve.”

In went the black pepper.

“Hmm, I wonder if some of my canned cheese will make it a bit thicker…”

In went the canned cheese.

“Maybe just a dash more salt…”

In went the salt.

“Oh, that’s incredible! One more quick taste won’t hurt…”

In went the spoon.

“Man, that’s even better than the stuff Scott makes!”

In went the spoon again.

And again.

And again…

#thunderbirds #thunderbirds 2015 #thunderbirds fanfiction #thunderbirds tag #thunderbirds are go #thunderbirds fandom #thunderbirds fan #tracybros #tracy brothers #gordon tracy #virgil tracy #scott tracy #alan tracy #john tracy #lady penelope #kayo kyrano #grandma tracy #CELERY THE DOG

9 notes · View notes

cuisinecravings · 2 years

Text

What is the Best Substitute for Red Curry Paste?

Best Substitute for Red Curry Paste? In the United States, red curry paste is one of the most popular curry varieties and purees. It is well-known for its gentle flavor and warm aroma, as well as its wide range of applications. Despite their popularity, chefs and specialists have been exploring for ways to replicate the flavor of red curry paste in another ingredient.

Best Substitute for Red Curry Paste So, what is the finest red curry paste substitute? Curry powder has shown to be an excellent substitute for red curry paste. Curry powder and red curry paste are fascinating possibilities that may be used interchangeably due to their similar tastes and flavors. Best Substitute for Red Curry Paste Curry powder is also a good substitute if you're in a hurry and need to find a suitable substitute quickly.

An Introduction to Red Curry Paste

Red curry paste is a Thai-inspired puree made from red chili peppers and other components. For years, the puree has been used as a flavor base for curries in the Southeast Asian country, and it has finally become a well-known spice and ingredient in the West as well. If you make red curry paste at yourself, the ingredients will change depending on your needs. Onions, shallots, neutral-flavored oil, lemongrass, fish sauce, garlic, kaffir lime peel, and ginger are all options. Best Substitute for Red Curry Paste Red curry paste can be used for a variety of purposes, including marinating poultry and fish, adding it to stir-fry recipes, and much more. It's also found in stews, curries, and sauces. It's easy to understand why red curry paste will be a popular purée with such a broad range of applications. Because of the name, you might expect red curry paste to have a fiery flavor. It does not, however. The flavor of the puree is largely mild, with a tiny kick that will make you feel it but won't smack you too hard. You'll also enjoy the unique and exotic scent, which compliments the delicious flavor well.

Why Not Use Red Curry Paste Instead?

Taste differences: We all like to try something new with our cuisine every now and then. If red curry paste isn't your thing, try something else. No heat tolerance: Best Substitute for Red Curry Paste While red curry paste does not have an overpowering flavor, it does include some heat. You might not want to use this right now if you're cooking for children. In a hurry? Most supermarket stores sell red curry paste. However, if the nearest one doesn't have any, you should get a backup just in case.

Substitutions for Red Curry Paste

Curry Powder is the best all-around substitute for red curry paste. Curry powder is a well-known purée spice that you most likely have in your kitchen right now. So, in addition to being the greatest substitute for red curry paste, it is also an excellent option for many people who don't have a lot of time but still want to season their meals. In reality, curry powder and red curry paste do not taste the same. Best Substitute for Red Curry Paste There are some similarities between the two, however curry powder is often a milder option. So, if you want to replicate the flavor of red curry paste, you'll need to use more spoons. Curry powder is not a direct replacement for red curry paste. Curry powder has a distinct flavor that is determined by the spices used in its preparation. There are savory alternatives like turmeric, cumin, and bay leaf that can add an earthy flavor to the powder. The powder is then sweetened with sweet spice components such as clove and cinnamon. Remember that there are milder curry flavors. Best Substitute for Red Curry Paste So be cautious in your choices. Experts advise starting small and seasoning to taste—no there's sense to toss your entire curry into the pot and wind up with something unappealing. https://www.youtube.com/watch?v=5KMZu0EaG5A You must also exercise caution when it comes to heat. The amount of pepper needed to manufacture curry powder determines its heat level largely. Curry powders with a moderate heat are likely to contain ginger and black pepper, whilst strong ones contain red chilies and other ingredients. Thai Green Curry Paste is the best substitute for flavor differences. This is essentially the green curry cousin of the red curry paste. Its taste base is green curry paste, which is made by blending shrimp paste, shallots, green chillies, makrut limes, lemongrass, cumin seeds, and other ingredients. The fundamental advantage of Thai green curry paste is that it works for the same reasons as red curry paste. You can marinate it, use it as a garnish, and even add it to other curry dishes to enhance their flavor. It tastes comparable to red curry paste in that it is rather mild in terms of heat. However, in terms of actuarial taste profiles, it differs significantly from the former, so take that in mind. Homemade Red Curry Paste is the best substitute for full control. There isn't a better method to control the flavor profile and make a few changes than to produce your own red curry paste. The entire procedure is not difficult, nor will it take much of your time. You only need the necessary ingredients: - Six huge red chili peppers, deseeded - Three lemongrass stalks You can also substitute one lemon zest for this. - One ginger penetrated - four to six garlic cloves, peeled - two tablespoons of unflavored oil All you have to do is blend the lemongrass, chiles, garlic, and ginger with two teaspoons of oil. Place them in a food processor and process until you get a chunky purée. Alternatively, you may pound the whole item with a mortar and pestle. When you're finished, store everything in an airtight container. The red curry paste can be kept in the freezer for several weeks. Related Articles :- - What is the Best Substitute for Orzo Pasta? - What is the Best Substitute for Kaffir Lime Leaves? - Sumac Substitute. What is Sumac? - Anchovy Paste Substitute - What is the Best Substitute for Ranch Dressing? - Epsom Salt Substitute Read the full article

0 notes

healthycookingnfitness · 3 years

Text

How to Make Spicy Beef Tendon

Introduction/History

Spicy Beef Tendon / Wong Bak is a food popular in Guangdong province. It takes the shape of strips and it has an orange color with a smelly smell. You will find them hanging on outside walls during wintertime, especially on wet markets or night markets. Some restaurants even have stalls selling Spicy Beef Tendon alone for their signature food.

Anticipating the coming Chinese New Year, there are more new year snacks like this spicy beef tendon to appear at markets and trains stations. And these spicy beef tendons were so extremely creative that they can be used as decorations!

Ingredients for Spicy Beef Tendon

1 big chunk of beef tendon

3-4 pieces of Chinese dried chilies, chopped

half teaspoon of cracked white pepper and salt (used as a condiment)

Procedure For Making Spicy Beef Tendon

1. Prepare the tendon by cutting it into small pieces.

Make sure the tendon is cut evenly before heating the wok.

2. Heat the wok to high heat, and then add in the oil. Add in some of the beef tendon pieces while stirring occasionally.

3. Add in some salt and pepper for taste, followed by dried hot peppers when cooked (Note that a large proportion of dried chilies should be used here).

Then stir-fry till the scent from the dried chilies are released and it becomes fragrant, which will take about 2 minutes at most to give a spicy kick! You can also stop cooking earlier if you like your food less spicy.

Use a pair of kitchen scissors to "cut" through sticky parts and allow them to cook thoroughly on both sides. The hot chili oil from the wok will give it a more fragrant tone.

4. Cover the wok with a lid to allow all the nutrition in the wok to be locked within, and continue heating until it reduces into thick sauce; this will take about 2 minutes at most.

5. Pour away hot water over them to remove excess oil serve immediately! (You may like to squeeze some lemon or lime juice for taste)

Tip

1. If you want your spicy beef tendon to be less dry, you may wish to add in some sauce from the wok when serving (i.e. soupy).

2. You can also make this dish more fragrant by adding ginger or garlic during cooking time. Some recipes even recommend putting them into boiling water for a few minutes before cutting and using them out

However, I feel that it tastes better without these additional ingredients because the marrow of the beef is able to go perfectly hand-in-hand with red chilies.

FAQS

1-What does beef tendon taste like?

When you eat it, the texture will be very hard and rubbery, but when you chew it, you can feel its juicy chewy texture. Or in simple terms. Have a bite of it yourself to experience the unique taste!

2-Can I use other types of beef like tenderloin?

Yes! You can even try using mutton or chicken thighs instead for variation (Note: Chicken/mutton tendons are sold at Chinese supermarkets). And why not add some vegetables to your wok while cooking? Cabbage, carrots, and ginger will only give more flavors to the dish!

3-Is there any leftovers afterward?

I do not recommend removing these dishes from a wok as they get removed with a tong /big spoon. But if you manage to remove them, leave them in paper towels so the sauce that is left on the beef can be absorbed and they won't stick together making cleaning easier.

4-Is there any other way of cooking this dish?

No, but you may like to try my other recommendations: Spicy Braised Beef Brains, Chicken Feet With Chilies, Fish Head Curry (For Dry)

5-Is this dish suitable for young children or teenagers?

No, this dish has a very strong taste of chilies which is too spicy for them. You may try to mix some beef tendon with other dishes like beef noodles or fried rice and serve the tendon in slices instead.

6-Can I use any other spices instead of white pepper?

Yes! You may also add black pepper if you wish. However, please note that fresh ground white peppercorn powder will give out more fragrance from the wok than normal ones (especially when heated).

7-How long can it be stored after cooking?

You should keep it in a fridge or even frozen within 24 hours as temperature changes will cause the meat's natural juices to leak out. In order to cook again, you can keep it in the freezer for consumption within a year.

8-What else should I try?

You may also wish to try some other dishes like spicy braised beef brains and chicken feet with chilies which are recommended as well!

9-Cacan't find dried red dates at supermarkets? Can I use fresh ones instead?

No, do not attempt this since they will taste terrible due to their water content. Instead, you may like to try my other recommendations: Spicy Braised Brains With Red Dates, Fish Head Curry (For Dry), Spicy Chicken Wings, And Tendon With Fermented Black Beans Sauce. You can even mix them with Rock Sugar Syrup to make delicious sweets with balanced fragrant and spicy tastes at the same time!

10-Can I freeze this dish afterward? If yes, how to cook it after being frozen for a long period of time?

Yes, you can. And if you choose to do so, be sure to defrost the beef tendon first before cooking them again. This will prevent excess human error from ruining your frozen goods.

The only problem is that it might take more black pepper than usual because of its freezing process. (Depending on their current moisture content)

11-How does this dish compare in spiciness between Malaysia and Taiwan?

Its spiciness differs depending on which region/state you are living in since there are different levels of tolerance among the Asian countries. But the overall spiciness is similar between Malaysia and Taiwan.

12-What other ingredients can I use instead of dried red dates?

You may replace it with either rock sugar or star anise if you do not have any knowledge on how to find these dried fruits!

13-Is this dish for consumption during breakfast?

No, that's because the beef tendon is suitable to be served as a main course due to its unique texture which is very different from most popular breakfast choices like rice/congee/noodles.

Even though some European living in Asia prepare their morning meal with beef tendon by preparing it in fried eggs/toast, they are doing so willingly and not out of necessity.

14-is beef tendon expensive?

About $2.95 in Taiwan which is equivalent to about RM10 for a small packet weighing the same as half a chicken.

15-Is there any other way of cooking this dish?

No, but you may like to try my other recommendations: Braised Beef Tendon With Rock Sugar Syrup, Fish Head Curry (For Dry), Spicy Chicken Wings, And Fish Maw Soup. You can even mix them with rock sugar syrup to make delicious sweets with balanced fragrant and spicy tastes at the same time!

16-Can I substitute beef tendon with meatballs or fish balls?

Yes, but they will taste totally different since their texture is very chewy while the ones mentioned above are softer. Some people prefer softer textures while others prefer chewy ones.

17-Can I use any other beef parts for this dish? Why was it specifically selected?

No, do not attempt to substitute them since they have conflicting textures and are unsuitable for braising.

18-How long does the preparation take if I'm cooking for 2 people?

Assuming you know how to prepare the ingredients beforehand, its preparation should take about 30 minutes or so with 10 of which being used on the stovetop.

The remaining 20 minutes is used for cutting/chopping the vegetables and preparing the marinade before proceeding to cook again shortly after. Be sure to set aside enough time beforehand because anything can happen during your day!

19-How Much Expensive Spicy Beef Tendon in the USA??

I have never been to America before, but I know that spicy beef tendon is sold at supermarkets with a price tag similar to that of their fresh counterpart.

20-Can you cook this dish with pork?

Yes, absolutely! But I recommend using short ribs instead since their texture is similar to the ones used here as they are high in collagen and fats. (They retain more juices when cooked) But if you are looking for a cheaper alternative then feel free to use pork belly/pork knuckle as well!

Read More About How to Make Lava Cake in Oven

Conclusion

Overall, this dish uses very reasonable ingredients which are easily available at the local supermarket and their preparation is also very simple. Hence I highly recommend this dish if you wish to prepare something new for your family or friends!

The overall spiciness of this braised beef tendon (which takes 20-30 mins) depends on your choice of chili padi/dried red dates that you use. So do not hesitate to adjust accordingly in order to suit your needs! Do give it a try!

0 notes

loafseat0-blog · 5 years

Text

OLIVE OIL FROM SPAIN – HALIBUT SOUS VIDE IN HERBY EXTRA VIRGIN OLIVE OIL FROM SPAIN

FIERCELY GREEN, GRASSY EXTRA VIRGIN PICUAL OLIVE OIL WITH ALMOST A BITE TO THE TIP OF THE TONGUE, THAT IS EXTRACTED AFTER IT’S BLENDED WITH GREEN CHILI, LIME ZEST, MAKRUT LIM ELEAES, LEMONGRASS AND GINGER, GATHERED AT THE BOTTOM OF A PORCELAIN BOWL LIKE AN EMERAL LAKE OF FLAVORS AND WELL INTENTIONS.

Sponsored.

There’s a Chinese saying that goes, “Wisdom resembles stupidity.” If I didn’t know any better, I would’ve thought it came from Spain.

Spain is, of course, well known as a pioneer for the consistently complicated, decidedly not-stupid molecular cuisines that went on to sweep the rest of the world. But, in my short yet nonetheless life-changing trip to Madrid a few years ago, that wasn’t what I had taken away from it. What had really stricken me, left a mark, drilled a hole in my perhaps unsophisticated heart, were the traditional, sometimes almost dumbfounded and simplistic everyday-foods from Spain that surprised me. A few slices of jamón and nothing else in between a crusty baguette. An omelet cooked with sliced potatoes. A tomato rubbed against toasted bread. Fried peppers. Things that, on the surface, aren’t even trying. But if you’re not careful, they might just be enough reasons for you to leave everything behind and move to Spain.

Of all the understated yet remarkable, seemingly careless but in fact highly meticulous morsels of Spanish foods, something, perhaps the most unassuming-sounding of it all, stands out near and dear to my heart. Canned seafood.

This is by no means the dusty can of sardines in watered down tomato sauce that you ate in one regrettable night of desperation and bad life choices. We are talking top-of-the-line quality oceanic delicacies: mussels, octopus, baby eels, squids, razor clams, attentively packed with flavored or unflavored extra virgin olive oil inside perfectly sized cans where they are cooked, fused, aged even, bilaterally transforming into something that is infinitely more than the sum of its parts. With sufficient amount of time that they lay dormant together, the extra virgin olive oil from spain, viscous and fruity, exchanges flavors and even textures with the subjects that it submerges, making the seafood luscious and silky.

So it goes without saying that the minute I was asked to formulate a recipe featuring Olive Oils from Spain, that was where my mind immediately parked. Well, sort of.

For obvious reasons, running a seafood canning factory inside a home kitchen presents its obstacles. But what we can do is mimick the process of cooking seafood submerged in extra virgin olive oil inside a vacuum state, aka, sous vide. Before I lose your attention, I’d like to point out that, quite the contrary from general beliefs, when it comes to sous vide, A) you do not need a vacuum machine, nor a sous vide machine to sous vide at home, and B) the process is actually significantly simpler and easier than most of the other stuff you cook home. Say pancakes. I, personally, rather do five sous vide meals than one batch of pancakes.

Because look, you stuff your subjects into a zip-lock bag. Close the bag while eliminating as much air inside as humanly possible. Dunk the bag into a large pot of warm water that mostly sustains itself at a constant temperature over the lowest flame setting.�� And, well, that’s pretty much it. Fifty minutes later, the unimpressive thing you walked away from without doing much else has turned into something that is now surreally fantastic. It’s a method I often deploy against ingredients that are persistently keen on ending up as a pile of cardboards or wood chips, say chicken breasts and fish.

So, tell me how this sounds. On one side, we have a fiercely green, grassy extra virgin Picual olive oil from Spain, with almost a bite to the tip of the tongue, that is further extracted after it’s blended with green chili, scallions, lime zest, makrut lime leaves, lemongrass, ginger and cilantro, gathered at the bottom of a porcelain bowl like an emerald lake of flavors and well intentions. On the other, we have a steak-like hunk of fatty halibut fillet.

Let the fateful merger of these two enterprises collide, settle, left undisturbed inside an airless bag, then send them off into a physical transformation inside a warm, silent, almost meditative bath. The translucent flesh of the halibut whitens and tightens to the perfectly calculated and controlled state of being opulent and supple, where a small amount of its savory juice seeps into the Spanish olive oil, each releasing and absorbing the essence of the other, born anew.

At this point the duo is as ready to be served as any. But I couldn’t resist to impose a little element of crispiness on the fish by finishing it in a hot skillet, and to emulsify the olive oil and liquid with yolk and garlics and turning it into a loose, mayonnaise-like sauce.

For more information on Olives Oils from Spain, please visit www.oliveoilsfromspain.org to learn about their quality olive oils.

HALIBUT SOUS VIDE IN HERBY EXTRA VIRGIN OLIVE OIL FROM SPAIN

Serving Size: 2

Ingredients

FISH FILLET:

Two thick halibut fillets (each about 0.75 lb/350 grams), or other similar type fish (see note *)

1 tbsp fine sea salt

1 tsp ground white pepper

HERBY EXTRA VIRGIN OLIVE OIL:

1 cup extra virgin, Olive Oil from Spain (Picual)

6~7 kaffir/makrut lime leaves

2 scallions, roughly cut

1 small handful of fresh cilantro (see note **)

1~2 green jalapenos (depending on your preferred heat level), roughly cut

1 lemongrass, roughly cut

1 small shallot, peeled and roughly cut

1 tbsp ginger, peeled

Zest from 2 small Asian lime, or 1 regular lime

3/4 tsp fine sea salt

GREEN AIOLI:

1 large yolk

2 cloves of garlics, peeled

2 tsp lime juice

1/2 cup herby extra virgin olive oil from above

sea salt and light brown sugar to season

Instructions

PREPARE THE FISH: Gently rub fine sea salt and ground white pepper evenly over the fish and let marinate for 40 minutes.

MAKE HERBY EXTRA VIRGIN OLIVE OIL: In a blender, add extra virgin olive oil, kaffir/makrut lime leaves, scallions, cilantro, green jalapenos, lemongrass, shallot, ginger, lime zest and sea salt. Blend until smoothly pureed. Transfer the mixture into a large cheese-cloth that is set over a large bowl, then gather the cloth around the top and squeeze out the liquid into the large bowl with your hand. Once all the liquid/green oil is extracted, discard the solid.

BAG AND SOUS VIDE THE FISH: After marinating, if there’s any liquid that were emitted from the fish, drain and discard. Transfer each fillet into a heavy-duty zip-lock bag, and equally divide the herby extra virgin olive oil into each bag. Zip the bag until a small gap remains, and gently press/squeeze out as much air inside the bag through this gap as you can, then seal the bag completely. Let the fish sit in the fridge for at least two hours, or as early as the night before.

Insert a thermometer into a large pot of water (DO NOT use pots like cast-iron that retains too much heat), then set over high heat to bring the water to 130 F/55 C. Gently place the fish inside the bag into the warm water. Only the fish has to be fully submerged, not the entire bag. Once the temperature comes back to 130 F/55 C, lower the heat down to the LOWEST possible setting. Set the timer for 45 minutes.

Come back every 5~10 minutes or so to gentle dangle the bags to encourage water circulation, and also to check on the temperature. My experience is that a large pot of water should be able to retain at a constant 130 F/55 Cover the lowest flame. But if you notice that your water is over-heating, especially near the end of the cooking process, simply add some iced water to bring it down. After 45 minutes, remove the bags from the water. Drain the liquid/oil from the bag into a measuring cup, leaving the fish inside the bag to stay moist.

MAKE GREEN AIOLI: Now, this liquid is a great sauce as is, but I like to turn it into aioli. In a small blender, food processor or with an immersion blender, blend yolk, garlics and lime juice until smooth. Slowly drizzle in 1/2 cup of the herby olive oil in until an emulsion forms (if some liquid on the bottom of the measure cup is seeping through, don’t worry about it). You should have something like a loose mayonnaise. Season with sea salt and small pinch of sugar, set aside.

TO SERVE: Whether your fish is skin-on or skinless, l like to crisp up at least 1 side of the fish before serving. In a non-stick skillet, add more extra virgin olive oil to generously coat the bottom. Cook the fish with the skin-side down over medium heat, tilting and repositioning the fish so all corners are taken care of, until the skin is crispy and browned. Serve the fish with a generous pouring of green aioli, more extra virgin olive oil if in doubt, and serve immediately with a few turns of black pepper.

Notes

* Choose fishes that have a fatty but firm flesh, with the thickest part that is at least 1 1/2”~2” thick. This would mean the mid-section on large fishes such as halibut, large striped bass, cod, sword fish, salmon and etc. “Fillet” would mean that the meat is removed from the central spine and major bones (whereas a “steak” will include the bones). You can choose between skin-on or skinless, depending on your preference.

** If you can’t stand cilantro, note that you won’t really be able to taste a strong cilantro presence in this recipe. But if you want, you can substitute cilantro with tarragon, basil, or other types of green leafy herbs you prefer.

3.1

http://ladyandpups.com/2018/07/12/olive-oil-from-spain-halibut-sous-vide-in-herby-extra-virgin-olive-oil-from-spain/

Share the post "OLIVE OIL FROM SPAIN – HALIBUT SOUS VIDE IN HERBY EXTRA VIRGIN OLIVE OIL FROM SPAIN"

Facebook

Twitter

Google+

StumbleUpon

Weibo

E-mail

Source: http://ladyandpups.com/2018/07/12/olive-oil-from-spain-halibut-sous-vide-in-herby-extra-virgin-olive-oil-from-spain/

#read more #see more #check it out #interesting #learn more

0 notes

doyoueatlikethiseveryday · 6 years

Photo

It's a seventies thing. The preparation travels by different names. Back then it was “Francaise.” Later it morphed into “Piccatta,” which apparently means annoyed in Italian. A dish prepared Piccatta could lose the egg batter sometimes but not others and might add capers to the lemony sauce as well. Depends on the chef, depends on the place. No use arguing about whether one is right or wrong. And if you put some sauteed spinach under it, it was “Florentine.” I guess spinach was a thing in Florence.

The usual vehicle was veal. We don’t eat that. If you want a similar taste, an uncooked turkey breast boned, skinned, and sliced with the grain (the opposite of how you usually slice meat) and gently pounded into thin filets makes a very nice substitute. The prep is a bit of a chore though you end up with a dozen or so portions of the next best thing to veal...I haven’t butchered a turkey breast in years because of the chore part. Chicken would fall apart unless it was too thick, defeating the point of the whole thing. The idea is that the meat or fish plays a somewhat secondary role to the rest of the preparation. Something strong or thick would defeat the purpose, so yes to sole, thin turkey filets, but not so much to chicken breast or bluefish! Here it is about 12 oz. of nice fresh sole filets from the Don Quijote Japanese grocery store around the corner. Their seafood is generally pretty good. You can go a little lighter on the weight than usual since we will be making it go farther with the egg batter.

In the seventies in Rochester, NY, where I first learned how to navigate a commercial kitchen, fine dining was just getting past the Steaks, Prime Rib, Lobster, and a Cigar phase and lots of restaurants were trying hard to outdo each other with who could be more “French.” The “Francaise” was the pièce de résistance or whatever when I first started out as a dishwasher (1975-76 or so), Versions of this dish were a valued commodity. In-the-know chefs would demonstrate the recipe to interested owners for fifty bucks and a deal not to tell where they got it. I learned it from one such demo.

The putative original was true American seventies “French cooking.” The egg batter was loaded with parsley, dry herbs, and parmesan cheese, it was then sauteed -- actually more like pan fried as it needed quite a bit of clarified butter to keep the egg batter from drooping off the sides into the pan like a sad omelet with a chunk of meat in the middle. The butter was drained after lightly frying, some chopped shallots went in the pan, a shot of lemon, a little chicken stock, and a bit more parmesan and parsley. The whole thing simmered a minute or two, not more than long enough to cook the minced shallots through and soften up the eggs so they did not taste fried. Throw in a little more parmesan and parsley to make it look nice, finish it off the heat with a slab of whole butter like a makeshift buerre blanc, serve with rice and a side vegetable, voila, fifty bucks for the knowledge, please.

Our version is a bit more healthy, but not totally so. I’ll walk you through it. We got some nice, very fresh local eggs from Oahu Fresh. Their stuff is always good. Take one of those out and let it warm to room temperature. This makes the batter cook better and come out a less oily and lighter.

Slice the sole fillets into medallion size, a couple of inches by a couple of inches. A regular size thin filet of sole (avoid if too thick -- see chicken above for why) should yield three pieces give or take. Grind some nice French gray sea salt over them, fine setting on the mill. Same for some white pepper (get two mills). Black pepper will taste as good, but won’t look as nice. You probably already have a mill for that. Be generous but not overbearing. Putting the seasoning on the fish rather than in the batter is important, lending a little savoriness to the inside that does not happen with seasoning the flour or batter. Kind of a little secret in the middle taste-wise.

Set up two-thirds of a breading station. This is a good thing to know how to do. Here we skip the breadcrumbs though. Put about a half a cup of flour in a mixing bowl. It has a job to do, so don’t add anything to it. Our flavor comes from the inside and the outside. Crack the now-room-temperature egg into a second bowl. add a couple teaspoons of water. This helps cut the viscosity and make the eggs cook a little lighter. Don’t overdo it though or they won't stick to anything, including the fish or the herbs we will put in. Chiffonade about a quarter of a bunch of flat-leaf Italian parsley Put half in the batter and set the other half by the stove in a little bowl. Avoid the American type of parsley, which looks nicer as a garnish and has a fresh taste raw. It turns to nothing when cooked. Add a little dry or fresh oregano, thyme, tarragon, as you see fit. If using dry tarragon, be a little generous or you won’t taste it. leave a little tarragon aside if using that. you can drop it on top of the reserved parsley. The eggs should be about half egg and half herbs. Beat them thoroughly making sure all the viscosity is gone, otherwise you will get scrambled eggs and fish instead of Francaise! Skip the parmesan.

This part is crucial, your mise en place, the setup. You’ll see why. Put the following things in place next to the stove: A half a lemon and a strainer, a half a shallot, sliced into rings as thin as possible, about 3/4 of a cup of nice light colored chicken stock. Vegetable stock would taste better perhaps with the sole, but it is often dark, which would mess up the look here. A shaker of cayenne pepper and a whole nutmeg and a grater. The reserved herbs. A teaspoon or so of whole butter, not melted. Cold is fine. Not too much. Set a plate off to the side with a paper towel over it. Get a pair of tongs and a spatula out. You will need both for fish.

Put enough decent olive oil in the bottom of a 10′’ saute pan to provide a complete layer of oil in the bottom of the pan. Heat up the pan gently, no hotter than medium-high, being careful not to let the oil smoke. I place a sliver of parsley in the pan as it heats. Once it is sizzling a bit you are ready to go. Apparently getting a good olive oil too hot makes it bitter. I never really noticed, and like to use good olive oil for cooking unless it is high heat despite the warning of the olive oil trolls. I think it tastes better. Costco currently has a decent first cold pressed extra virgin olive oil that is not too decadent to cook with. The brands change from year to year. Loyalty is penalized. As one brand gets popular, quality goes down to meet demand. Trolls use this instead, which is also not bad actually.

Now the mise en place in action. You need to work quickly but gently here. Put the egg batter next to your frying pan, and the flour next to the egg batter a little further away. Next to the flour, furthest from the fire, place your sole fillets. This is the two-thirds-of-a-breading-station part. Give the eggs a quick last-minute whisk. Working with one hand, with a pair of tongs in the other, lightly slap a piece of seasoned fish in the flour on both sides, shake gently and dredge it through the egg batter, making sure to cover all and pick up some herbs. Still using the same hand (your “wet” hand) place the fillet best side down in the pan. Fish almost always has a best side, which you always want to cook first. Just for looks. Repeat. Don’t overcrowd the pan. It will take two shifts. Once the pan is full, turn the first piece using a combination of spatula in your wet hand and the tongs in your dry. The batter should be a light golden color. Be brief, don’t worry about whether the fish is cooked inside, just get the eggs right. If it cooks too hot it will taste like wet grease when finished, and if the oil is not hot enough it will soak into the batter and taste even worse so be careful. As the first piece finishes cooking on its second side, remove it to the paper-towel plate. Gentle. Replace it with a new piece, repeat the process until finished. Avoid any temptation to dredge the fish in the flour ahead of time, even by a minute. Doing so will create wet flour that fails as a binding and your batter will fall off, leaving bare flesh gaping through (!!) and messing up your oil so as to make cooking anything else in it impossible. Same goes for leaving it in the egg batter after the flour. This makes the egg soak up the flour, thickening the batter into a gluten egg ball and generally fouling up the works.

Once all the fish has been sauteed and removed, drain off nearly all the oil and all the crusty bits (If you have followed the cautions so far, there should not be much detritus). Toss in the shallots and saute gently until you can smell them and they become a little translucent. Add the stock. grate in a little nutmeg (skip it unless you are grating it fresh). Sprinkle a tiny bit of cayenne. You don’t want heat, just a little catch in the back of the throat that goes really nicely with the richness of the nutmeg. Bring to a simmer and add all the fish back in, not worrying about crowding this time. Again keep the heat gentle or the batter will come apart. This is why you don’t worry about whether the fish is cooked through, as the simmering will finish it off. Squeeze the fresh lemon over it, toss the herbs on top, once most but not all the liquid has soaked in (you can add a little more if need be), pull the pan from the heat, plate the fish. If the pan is dry, add a quarter cup of stock at the most to moisten it. remove from the heat once it simmers. Toss in your pat of butter, swirling it around until melted and distributed. If you have done the nutmeg and cayenne right, the little bit of butter will taste richer than the amount would seem to warrant. Make sure it does not boil or simmer anymore once you put the butter in or it will break. pour over the fish.

The second to last, liquidy step was the big secret, which was to finish eggs that you had so carefully fried in a simmering stock, defeating the usually crispy-making purpose of the frying and putting in its stead a pillowy soft, nicely herbed coating over a delicate inside with a lovely sauce.

Divide the fish on to two plates. Pour the sauce over the top. Serve with rice cooked in chicken stock with half a sauteed onion, a sprig of thyme, and a bay leaf. We do ours, from sauteing to rice cooking in our instant pot but you can wing this if you can cook rice. We had fresh steamed broccoli (just salted a little) and a salad with apple, local greens, pumpkin seeds, a little pomegranate drinking vinegar (ours is from a neighborhood Korean market), a little pomegranate molasses, (from the Indian/Middle Eastern shop) some olive oil, salt, and pepper.

Yum. We ate like that today, and the whole thing took less time than writing the blog to prepare.

#francaise #recipe #sole #fish #egg #saute #70s food #do you eat like this every day?

0 notes

cavefelix · 6 years

Text

The Orc Library: Non-Fiction, 600-699

(Wondering what this is? Here’s the intro.)

There’s some good news and bad news about medicine books in the library. The good news: the anatomy books look magnificent. The bad news: everything else is horrible, and nobody knows this.

In our society, at this level of technology the understanding of anatomy was really weak due to taboos about violating the dead to study it. As mentioned in the section on Mysteries, orcs learn how to identify wounds made by different weapons at a young age. Over the centuries, there have been lots of examinations and drawings of victims on the battlefield, and comparisons to those who die by other means. I thought about going into more detail of the process, but figured that the squeamish might not like hearing too much.

The result is that the Orc Library probably has the most detailed anatomical drawings in the world -- largely of orcs, though some of just about any sentients they’ve waged significant wars against -- with detailed close-ups of bones, musculature, organs, etc. The drawings are so good that one of the books is stained because when a page with a drawing of a bone was left open, the family wolf tried to lick it, thinking it was real. (The librarians determined the damage was minor; had it been bad enough they’d have budgeted to repair the page as much as possible, passing the expense along if they thought the patron was to blame.)

There are two tragedies here, though. First, few physicians are aware of the resources this library could offer. The minor enlightenment going on in human society would benefit greatly from this, but they’d never consider looking to Orc medical books for advice, because every other race knows orc medicine is horrible. (Even orcs don’t think of these as necessarily medical. Some of these books are catalogued as art.)

One reason for the extensive illustration of wounds is that treatment for an injury depends on what inflicted says orc science. According to one popular book, if someone is cut with a sword, a doctor might rub it with a raw bird’s liver so the iron taste of the liver draws out the iron of the blade. But if they are cut with a halberd, an ointment made with fermented fruits must be applied with a piece of straw. When a half-elf druid watching one treatment mentioned that his elders had taught him to wash any wound with clear spring water and bandage it, one orc doctor couldn’t stop laughing.

If someone is offering to treat you with some of the medical advice books here -- and some of them are probably more folk remedies than based on any theory whatsoever -- say no. At best, you’ll get a placebo effect.

Fortunately, a lot of orcs don’t like to get medical treatment, believing it’s a sign of weakness to see a doctor. Also fortunately, the placebo effect is pretty good in making you feel better, if the doctor doesn’t actively make things worse. Still, if you need healing in Roc Claw, try the temple, not the surgery.

Let’s move on to the more interesting books in the 600s.

There are a fair number of cookbooks/domestic books. Normally the primary housekeeper in a family (orcs never had “housewives,” though sometimes one parent does more of the childcare and cooking than the other). It’s pretty common for them to keep a journal of recipes, tips for getting blood stains out of fabrics, tricks for dealing with a colicky baby, etc. About a dozen have been donated to the library. You’ve also got a guide from the head chef of the Chieftain of Fang Valley detailing his recipes.

Orc cuisine tends to be non-fussy, but it’s wrong to think that it’s just throwing meat on a fire until it’s charred. First of all, they eat a much wider varieties of meat than we do. They’re good hunters, but not so good that they can just use prime cuts of venison and throw away the less tasty organ meats. And if you’ve killed a manticore that was terrorizing the town, why let all that meat go to waste? Only the stinger is inedible, even if a lot of the rest of it is chewy and stringy.

Orcs are also big fans of bold seasoning. They often create pungent marinades and use strong spices. While these are primarily for flavor and not for health, other civilizations describe the cuisine as rich in warming spices.

As hinted at earlier, Del’kar, the patron god of Roc Claw, loves spicy foods. There’s a list of common dishes to be prepared on his feast days, some of which are best made with chilis imported from hundreds of miles away. Another uses almost equal parts meat and horseradish in a stew.

Vegetables are usually garnish, though there’s a fair number of ‘mock meat’ dishes for times of poverty or lean hunting, where you try to get vegetables to have the texture or flavor of meat. Lots of mushrooms.

Orc desserts are not bad, but lack any subtlety at all. Many are cloyingly sweet. One calls for fruit to be poached in honey, cooled and rolled in sugar, and served with a syrup. Others are a combination of sweetness with mouth puckeringly sour ingredients.

There’s quite a few other cookbooks from other races as well. I won’t go into all the details, but if you’re cooking, remember that measurements are almost completely informal. When an orc says ‘add half a glass of this ingredient’ she usually means half of a large stein. An elf probably refers to a much tinier vessel designed to bring out the full flavor of their intricate wines.

Despite popular belief, orcs do not eat the flesh of sentient humanoids. There is a cookbook which includes a recipe for roast human in one of the volumes in the library submitted as a popular example of troglodyte cooking. That book was actually written by a human, though, and some people think it was made up to play up how horrible troglodytes can be.

SIdebar: A sample orc recipe

Double stone stew is a stew made with basilisk and plums (which are a stone fruit, thus the name). It is considered a festive dish because you need to hunt a dangerous creature to make it. Here is an authentic orc recipe from the library for it, and a version that you can try at home.

Take off the head for it be unhealthy to look at and then to the orchard go and gather a helmet and half again a helmet of plums that are best in summer. If the basilisk were killed in winter, use scant half a helmet of dried plums soaked. Add to these four salamander peppers that have been crushed with a fishful of onions wild and herbs redolent of the earth. Mix thusly with honey and strong plum wine till it makes a thin paste and place this in a large pot. Cover close and leave near a small flame from noon until sunset. To plate it best is with humor.

Since basilisk meat is outlawed in most places around here, I’m substituting. Apparently it tastes a lot like iguana, but that isn’t really available where I live so I’m using brisket for an earthy taste. I’m also assuming you don’t live near an orchard and will be simplifying the preparation a lot:

1 large (8-10 pound) brisket

1 jar (32 ounces) of plum sauce

3 habanero peppers, finely diced

2 large onions, chopped

Salt to taste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup slivovitz or plum wine

2 cups water, or more alcohol

Put all ingredients in a large pot. Cover it tightly. Bake in a 275 degree oven for five to six hours. The dish is often served in a slightly silly fashion. Sometimes a toy action figure is placed on the edge of the platter, as if the dish has turned it to stone. For a more adult version, two large oranges, onions or similar round foods are placed on either side towards the rear of the long brisket, making a risque double stone meaning.

[Adventure seed: You know that human doctors might be able to do something with all this knowledge of where a spleen actually is, if you can just convince them to come and visit the section. Good luck overcoming the prejudice and explaining the idea of a lending library.]

[Adventure seed: Or maybe you think those anatomy books are works of beauty. If you could find other illustrations by the writer they’re probably worth a lot of money. Adventure time!]

[Adventure seed: You’ve been going out with someone for a while, and they say they miss their mother’s famous jackelope and rust monster stew. They have the recipe but are a lousy cook. You agree to make it. Now all you need to do is find the rare beasts and strange ingredients, and decipher the horrible shorthand in the recipe. Remember: do not use a metal knife to butcher the rust monster!]

#TheOrcLibrary

0 notes

cuisinecravings · 2 years

Text

What is the Best Substitute for Jerk Seasoning?

Are you Searching for What is the Best Substitute for Jerk Seasoning? If you want to spice up your food, jerk seasoning is one of the best spices to use. It has the ability to rock your taste buds and is a fantastic accompaniment to almost any food. You may still want to experiment with different jerk seasonings every now and again.

Best Substitute for Jerk Seasoning So, what is the finest jerk seasoning substitute? Ras el hanout is the only option. Ras el hanout, which originated in Morocco, is a beautiful spice that, like jerk seasoning, can be used with almost everything. This aromatic spice can be seasoned in a variety of ways, Best Substitute for Jerk Seasoning and its adaptability makes it an excellent accent to any cuisine.

An Introduction to Jerk Seasoning

Jerk seasoning, like all other components of jerk cookery, originates in Jamaica. This is why it is also known as Jamaican jerk seasoning. Best Substitute for Jerk Seasoning The seasoning combines several spices, many of which can vary depending on who makes the seasoning and what ingredients are available. The most important ingredients are green onions, garlic, and thyme. Cinnamon, ginger, allspice, and soy sauce are also present. Jerk seasoning is also supposed to be spicy, thus there isn't much mild jerk seasoning available. Jerk seasoning can be used for almost anything. It is an excellent fragrant accompaniment to fish and beef, and it can also boost the flavor of soups, sauces, and stews.

The Benefits of Replacing Jerk Seasoning

While jerk seasoning is undeniably delicious, it is not for everyone. Best Substitute for Jerk Seasoning Some people may prefer to substitute something else in their meals. Here are a few plausible explanations: Heat: As previously stated, jerk seasoning may be rather hot. If you don't have a strong enough palette, you could want to try something colder. A Change of Taste: For some people, doing the same thing over and over again may not be appealing. So it's time for a change, and you might find some options that taste just as good. Inadequate Components: Jerk seasoning demands a large number of ingredients, many of which may not be easily available to you. Best Substitute for Jerk Seasoning While you may not be able to produce jerk seasoning, you may make something similar with many of these components.

Alternatives for Jerk Seasonings

If you want to replace your jerk seasoning with anything else, here are some options to consider: Ras el hanout is a highly recommended option. Ras el hanout is a fragrant spice combination originating in Morocco. Best Substitute for Jerk Seasoning So, if you're ever in the nation and want to bring some food back, definitely consider this one. The name of the spice blend translates to "head of the hop" in English, meaning that it is maybe the best item you can buy in a spice shop. Most Moroccans use Ras el hanout in special meals rather than in everyday cooking. It can be seasoned and utilized in a variety of ways. https://www.youtube.com/watch?v=H74duZMoui8 Ras el hanout is now available in a variety of flavors. Each of them has a particular flavor, therefore you will most certainly notice variances in flavor if you sample it from different sources. However, the majority of the spice's recipes include nutmeg, cardamom, mace, anise, ginger, cinnamon, and peppers. Ras el hanout can be made by crushing whole spices, leaves, and roots together. Best Substitute for Jerk Seasoning There are, however, simple recipes that you may cook with daily products that you already have in your home. A simple recipe for Ras el hanout will include the following ingredients: - 1 teaspoon cumin powder - 1 teaspoon salt - a teaspoon of dinger powder - half a teaspoon coriander seeds, cayenne pepper, crushed cinnamon, and allspice - a quarter teaspoon of clove powder - 34 teaspoon black pepper, ground Simply measure out all of the spices and double-check your measurements. Combine them in a mixing basin and thoroughly mix them together. Best Substitute for Jerk Seasoning Put the finished mixture in a glass jar and keep it somewhere cool and dry. Avoid direct sunlight and heat exposure.

Rogan Josh Seasoning can be used in place of the lamb curry seasoning.

Rogan Josh seasoning is not widely known, despite the fact that it is a culinary masterpiece. Best Substitute for Jerk Seasoning This seasoning is ideal for preparing a flavorful lamb curry, but it may also be used for a variety of other dishes. Rogan Josh seasoning has a wonderful, aromatic crimson color. It contains spices such as cloves, cinnamon, cardamom, and many others. It combines well with eggs and is particularly tasty in aromatic stews and soups. Rogan Josh seasoning can also be used as a rub on red meat. Get Kashmiri peppers for the most authentic Rogan Josh seasoning spice blend. They add some fire and color to the overall seasoning. Nonetheless, because Kashmiri peppers aren't widely available, you may experiment with paprika in your dish. Best Substitute for Jerk Seasoning Because paprika is gentler, you get more warmth instead of heat. To compensate, try increasing the cayenne pepper content. Take note that this is considerably spicy than Kashmiri pepper, so go slowly and start with less. You may easily adjust the paprika and cayenne pepper quantities to achieve the desired level of heat. In general, the following items can be used to make Rogan Josh seasoning: - one teaspoon cardamom - 1 teaspoon ground cloves - paprika (four tablespoons) - Cayenne pepper, to taste - a teaspoon of salt and a tablespoon of chili powder - two tablespoons and teaspoons coriander and cumin each 34 teaspoon ginger powder - As is customary, measure out all spices as desired. Best Substitute for Jerk Seasoning Place them in a mixing basin and stir until evenly combined. The mixture should then be stored in an airtight container. Related Articles :- - What is the Best Substitute for Chia Seeds? How to Find? - What is the Best Substitute for Chicken Demi-Glace? - What is the Best Substitute for Pineapple Juice? - What is the Best Substitute for Millet? - What is the Best Substitute for Unsalted Butter? - What is the Best Substitute for Creole Mustard? Read the full article

0 notes