Had this at a local restaurant and had to screenshot the ingredients before they change up the drink menu so I can recreate it at home. It was delicious.
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My local grocer had some packets of Indian spice mixes on sale at 4 for 5$ so I got an assortment. A
As, they were set for palates much better at handling heat than mine and especially mom’s. Despite using less than 1/4 of the biryani mix it was still more than I enjoy so I’ve been stretching the leftovers all week. Made some into rice pancakes and put them under a sweeter chicken stir-fry, added some to coconut broth as a soup and mixed them in with sliced skirt steak and teriyaki sauce. I am very glad to be finally done with that meal! If anyone would like to try some very spicy Indian masala mixes, I’m happy to mail them!
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Maybe if you use a Rauchbier you can capture back some of grandma’s bacon flavour?
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Yep, he’s got it going on, alright. The StarTribune might be paywalled, but I don’t think MPR is:
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Oh wow! This is so cool. Thank you for sharing.
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Back in the old days (98)I used Hornitos
in small 1 gallon charred oak barrels and aged for more than 2 years then bottled.
Opened last bottle today.
Still wonderful after all these years.
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I wrote a little while ago about clamming on a recent camping trip. Here are the beauties after we let them clean themselves out, before cooking:
And here’s the part of the campground at low tide where we gathered them:
I love that place.
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Can anyone suggest a decent danish recipe? I was thinking of trying to make them this weekend for father’s day.
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mmm…
with liver and a nice chianti?
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This is the recipe by Bo Friberg, in The Professional Pastry Chef. It makes a lot of dough, but scales down quite well and can be frozen for months if well wrapped. I’ve always made it with butter and it works fine. I don’t remember why he used margarine in this. A single turn is folding the dough in thirds like a letter, then rolling it back out to the original size.
Danish Pastry Dough
12 pounds, 8 oz
1 quart cold water
8 eggs
4 pounds cold margarine
4 ounces fresh compressed yeast
8 ounces granulated sugar
1 tablespoon salt
4 pounds, 8 ounces bread flour (approx)
4 ounces softened margarine
1 tablespoon ground cardamom
Mix the water and eggs, then refrigerate the mixture and the flour for at least one hour before making the dough.
Shape the cold margarine into a 10" square and place in the refrigerator. It should be firm and cold, but not hard when the dough is ready.
Dissolve the yeast in the water egg mixture. Stir in salt and sugar.
Reserve a handful of the flour and mix in the remainder. Add the softened margarine and enough of the reserved flour to make a soft, sticky dough.
Place the dough on a floured table and shape into a 14" square.
Place the chilled margarine square diagonally on the dough so that there are four dough triangles showing. Fold the triangles in toward the center and seal in the margarine.
Roll the dough as carefully and evenly as possible into a rectangle, 30x20 inches. Use plenty of flour to prevent the dough sticking to the table and rolling pin.
Give the dough two single turns in succession, the dough does not need to rest between turns.
Cover and refrigerate for 30 minutes.
Roll the dough to the same size as before and make two additional single turns. Carefully place the dough on a sheet pan and refrigerate covered for 30 minutes.
Roll the dough out to about 1/2 inch thick, cover with plastic wrap and place in the refrigerator or freezer, depending on how hot the room is where you are working. The dough should chill for at least 30 minutes.
Make up the danish according to the individual recipes and let the pieces rise until half doubled in volume.
Bear claws bake at 410, butter horns 425, twist 425.
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I made an experimental dish that worked out quite well.
I had pork cutlets that I was going to grill, but it was too rainy outside.
I thought about making tonkatsu, but I didn’t have enough panko.
Instead, I made them karaage-style.
Pound the cutlets down to 1/4-3/8” thickness
Marinade in 1/2 cup mirin and 1/2 cup soy sauce with crushed ginger and garlic for 20 - 60 minutes.
Dredge the marinated, unrinsed cutlets in egg wash, then in potato starch.
Shallow fry in a large skillet at medium-high heat in plenty of high-temp, neutral oil until golden brown on both sides.
No pictures, unfortunately. It went too fast! Serve with lemon wedge.
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Strange…
Now that you mention it, Yes!
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Now I what to have this. And it’s 9:45 at night.
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As a great thinker of our age once said: Margarine is for people who hate themselves.
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I’m eating butter right now! (True story.)
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I was making chicken achiote tacos today. Obviously I deboned a whole chicken to obtain the meat (and made stock with the rest). But this one also came with its internal organs. Strangely enough I found three livers stuffed into the cavity so I made liver paté. Since my mind was on Mexican food I invented a Mexican twist on the classic French recipe. (Apologies to all the Mexicans/residents of Mexico/food purists here).
I rendered the chicken skins I had left over for their schmaltz, pan fried the livers in it, took them out, sautéed some finely diced onions, deglazed with tequila and a bit of brown sugar and added some chili powder, cumin and oregano. Then I put the livers back into the mixture, passed it through a sieve and mixed it with the crispy chicken skins and with cilantro, both julienned.
Roll the whole thing up in a tight roll in cling film and refrigerate and there it is. It will go great on some crusty bread tomorrow morning.
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we cut the bottom banana blossom off our bunch of java blue bananas today. it contains the male flowers and should they pollinate the banana fingers, they will be mealy and seedy.
i found a recipe for a Sri Lankan banana blossom curry. here is the flower sliced open:
chopped up and sauteed with curry leaves, galangal, red Thai chili (from the garden), onion and garlic.
add 300ml coconut milk, turmeric, chili flakes and tamarind paste, simmer and serve over rice:
awesome! flavor is mild, veggie and different. curry sauce is spicy and fragrant with the galangal. 10/10 will make again with the next banana!
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Amazing how much that reminds me of cutting open artichokes and cabbage, hope some day to try bannana blossom as part of a meal!
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