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I'm bach-ing for a couple of weeks, the better half is galavanting all over the country from SW Washington State to Houston. So I made some turbo-charged ramen tonight - diced green onions from the garden, two fresh eggs stolen right out from under Henny Penny, three chopped up shrimp, some small cubed up organic pork fat carved off of some chops from a couple of weeks ago, a dash of Vietnamese mushroom umami, and of course a packet of cheap-ass ramen noodles.
Purty tasty!
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
Chicken and Confit Yuzu Parmentier with Sakura Cherry Blossom A fusion food delight, for those who love to discover exotic flavors. Floral and umami, this dish is a flavorful surprise!
Ingredients for 2 persons: 1 large sweet potato, 2 chicken fillets, 8 sakura tree leafs, 8 sakura cherry blossoms, 1 large tbsp miso paste, 2 tbsp confit yuzu peel, 1 tbsp black sesame seeds, 5 grains of selim, 10 cinnamon berries, 40gr butter, Mirin cooking wine, olive oil, a pinch of salt.
You can add more grains of selim and cinnamon berries if you want a more intense flavor.
Yeah Right! I had a good start, but found I was out of Sakura cherry blossoms and confit yuzu peel
Plan C: Triple reheated fit to be Thiaed Also batching it for some unknown reason!
You misspelled “Thaiedâ€â€¦ (your friend, the made up word spelling Nazi)
I believe "Thai'd" would be acceptable, too - and more artistic.
Last edited by logtroll; 11/11/2102:28 PM. Reason: inspiration
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
As I mentioned, being on my own for a few weeks has me rustling up all the grub around the joint. Having paid a limited amount of attention as my excellent cook partner did most of the rustling in days past, and had left me with a considerable amount of boiled potatoes to keep me alive until her return (I reckon that's proof that I have some redeeming value here). The last six taters were showing signs of changing their corporeal state from starch-in-a-ugly-skin to rough hewn vodka (I do have some facility in sheff-speak). So I thought it best to rescue them through a process of washing, followed by near severe nuking, and closing with mashing (with butter and 1/2&1/2). A neat trick I had observed is that you can use a 'ricer' as the initial step in mashing.
My question is: I thought ricin' was dangerous - am I going to die a horrible death?
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
But I'm from Idaho, wouldn't I have spud immunity?
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
Do you think Roscoe is worried about all that wokking with a wok jocky? TAT
Well, I must say that one is both clever and funny, not to mention alliterate. I'd give it an award, if I had one - but all I have is a word - excellent!
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
