Maybe they’re referring to a specific kind of Nougat? They’re definitely talking about only chocolate hazelnut nougat, and a style made in Turin.
But both the word nougat and the entire early history of it are Arabic or Persian.
And chocolate and hazelnut mixtures aren’t really what nougat in general means.
Of course in the US most of the time it means some sort of non-quite chocolate, not quite marshmallow thing.
Try a different kind. Turrón is awesome. Kinda a giant Jordan Almond bar.
You have my attention now!
So at base nougat is any set mixture of egg whites and sugar syrup. Mixed with nuts. The mixture can be caramelized or not, the nuts can be whole or ground, and it can be hard or soft. And then derivatives, like toss some chocolate in there. Or for the American candy bar filling drop the nuts, and eventually replace the eggs.
I think soft nougats are related to marshmallows. Like basically flavor it and add a gelling agent, boom marshmallow.
Turrón tends to be easy to find this time year at any kind of Italian market. It’s got Christmas connotations. Any kind a Turkish market too, they make a shit ton of different nougats. There’s a soft one with pistachios, have no fucking clue what’s it called but it’s awesome.
made blackened snapper filets in the iron skillet today. served atop bed of creamy, cheesy grits (“cook grits” we say - not quick or instant grits. cooked in chicken broth, half-n-half and butter. cheddar cheese and pecorino romano melted in.) and an arugula salad.
snapper fishing been very good to us this year. freezer full of yellowtail. still chasing a keeper mutton, though.
We did a devilled egg party one time. Made six varieties and had people vote on the best.
The most popular one used bacon fat to replace mayo, and crumbled bacon in the filling. They were sprinkled with chives I think.
I have no clue what happened to the recipe, and can’t remember where they hell I found it in the first place. So sadly we haven’t made them since.
I make a very basic recipe, nothing fancy. Fresh eggs from the backyard chickens, mayo, touch of vinegar, a bit of poupon, a bit of powdered mustard, dash of Tabasco, salt, pepper. People almost always say it’s the best they’ve had. Me, I love the bacon variants. But I can’t stand the pickle relish styles.
My dad, who did not know how to boil water, liked deviled eggs so much that he learned how to make them. He used to use curry powder, which isn’t my favorite but is a nice change of pace.
And you said it’s not fancy.
I don’t like pickle relish in there either, too sweet. But dicing up a dill pickle is pretty good. Especially a half sour.
Japanese curry powder is actually pretty good in there.
Wow! Is this a new New Years tradition?
Its a Japanese New Years tradition. Essentially its a big box of side dishes that are preserved. It lasts a couple of days without refrigeration. The main course being something cooked at the table (either hibachi or pot dish).
In past years my wife and I try to buy some of the stuff and make our own small box. Usually buying the fishcakes, black soybeans, dried fish and chestnut/sweet potato gloop (the most symbolic/required components). I would make simmered root veggies.
This year we decided to spring for the whole thing premade and save ourselves the effort.
We are did pretty well in 2021.
Thank you all for your posts and comments. Helping this be a most wonderful Mutant topic.
In 2022 I wonder if I should add ‘drink’ to the title?
Happy Mutant Food and Drink topic.
Let me know in your comments.
Cheers! 
Broiling would be tricky with arancini.
Even the premade ones are fried before packaging.
But they’re weird to begin with. The boss used to make a ton of them back in the day.
Best made with old, cold rice and weirdly it’s better if you don’t use risotto. But make specific drier rice just for them.
I’ve had luck with this at home.
What I’d try for broiling or toaster oven is freezing them.
And if that didn’t work sealing them in plastic wrap and poaching them then freezing.
It’s one of those things that only really works cause deep frying glues them shut. Ideally you’d par fry them ahead of time. That’s what we used to do at the red sauce joint.
After. They’d get toasted in the pizza oven, split in quarters then covered cheese and sauce and go for another round at 800f.
Bet they are tasty, though.
As always, thank you for reporting failures, for science!
The answer to your question is buried deep in your Wikipedia link:
In Germany, gianduja is traditionally called nougat.
Combine with:
Deutsche Welle (pronounced [ˈdɔʏtʃə ˈvɛlə] (
listen); “German Wave” in German) or DW is a German public state-owned international broadcaster funded by the German federal tax budget
