2000 yen worth of fine beef, cooked à la YouTube instructions.
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I’m progressively emptying the freezer right now in the lead up to moving house, and it’s turning into a vertical tasting of 18 months of Napoli sauce (May ‘22 was especially good - powdered dry shiitake was a good idea). And I have a block of 3(!?) litres of chicken stock, so there’s lots of soup in my near future.
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That’s one of those secret ingredients that puts umami and oomph into any dish!
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Reading that made me nauseous , because it’s so hot here (not soup weather AT ALL), then I remembered that you’re in the other hemisphere, right?
Good timing!
But, if it is a tad warm for soup, you could always try a nice chilled aspic…
If you do, I respectfully demand photos.
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This soup is delish, and Koreans swear that eating a bowl steaming hot is the secret to cooling off.
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Yum, that does look good!
It’s less the eating it that made me nauseous and more the thought of cooking it. It’s not even that hot here, but we don’t have AC and it’s humid and I can hardly make myself do anything that will heat up the kitchen right now.
The instant pot is a godsend for this time of year! I’ve been making a lot of cheater’s sushi (smoked salmon instead of proper raw fish) so we have something hearty that doesn’t heat the joint up.
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Can one have too much chicken stock?
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Sad day for me. Diana Kennedy has passed. If you do not have her cookbooks or follow her recipes you need to now. RiP
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Only if you’re trying to empty the freezer and didn’t allow enough time!
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Well.There is that.
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When I was at primary school in the mid-70’s, Mum subscribed to these “every week a new edition to put into a special plastic box” magazines from the UK which highlighted British cuisine and highly anglicised “foreign” food.
There were a lot of aspic dishes, and highlights such as a cold suckling pig decorated with piped whipped lard. I repeat; whipped… fucking… lard. Aspic dishes don’t hold up well in the Australian heat, even if they were appealing in the first place, so I can’t speak with any experience of their particular joy.
I still have these. They have some awesome and weird highlights - the number of British regional variations on crumpets/ muffins/ pikelets/ griddle cakes is amazing, and Lardy Cakes have the best texture, if not a vague piggy scent. The magazines also have this wonderful prissy vibe, and the editorial tone is best described as Penelope Keith trying to carefully manage an argument with one of the Queen’s corgis.
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Mmmmm, whipped lard
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If the broth is good, you could also do pasta in brodo… meat tortellini work a treat, or if you’re trying to get rid of old bread also, try passatelli.
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Mmmm… pasta in brodo is a great idea.
I hadn’t heard of passatelli, but that looks wonderful. In summer our leftover bread becomes panzanella, but that looks like a great alternative for winter.
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Those magazines look amazing! I hope if you ever don’t want them anymore you can find a cooking school or food library to donate them to. They shall not be lost!
ET remove erroneous quoted text. Oops.
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Obligatory…
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Well, when you don’t have a lot of choices, you make what you’ve got as tasty as possible.
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Proper lardo is delicious. As with so many foods, it’s about the quality of the ingredients, in this case the pigs. They are like wagyu beef in how they are raised. You can’t make lardo from any old pig and expect it to taste like the real deal.
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Isn’t it IGP? So all lardo di colonnata is the real deal by definition
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