Anchobrie

Can ypu please redirect me to some post where acidulated water ia deacribed or so? Thanks!!

Rennet essentially remains in the whey so it is present in very limited amounts in the final cheese, but it is enough to generate concerns for those who don't want to enjoy dead animal products in their food. That's why it makes rennet-made cheese "not vegan" or "not vegetarian", but it is ok for "flexi..." or whatever terminology is correct to define those who does not negate all animal based products the right to be digested inside their stomachs (I often got lost, in case of doubt and need, I would directly ask regarding the product as much specific as I can )

Not sure if I understand you properly, but there are hips of non cute/cuddly, magestic, or marketeable animal species that are protected by law. Including species with the potential to kill us, like some spiders, snakes and so on...

The pictures don't look sea hares at all.

Pretty easy to find around Oslo supermarkets at my time there over a decade ago. Otherwise. I have look for it in other countries to no avail. It is really nice, I have wondered for a long time why it is not so much readily available

I have look for the best ranked one using google lens, and well, guess what? only one matched image, from this forum (probably your pic too? didn't check) At least I found the second one re-branded as "totole" readily available at Amazon. I keep it on a list, but I'll have an extra look for the top one to see if I can find it.

And thanks for letting know. I'll fish for it in amazon and try it!

Teal in "escabeche" (plus two legs of wood duck)

I sharp mine with wet stones.

In Australia you never Lamb alone. (Are they still making australia lamb day videos?)

light one for today... Roasted spuds, fried egg and some escabeche from a "escabeched" teal. [img]https://i.imgur.com/OoEuD5h.jpg[/img]

it was, and some delays were non acceptable, as they claim to have the product at town office (less than 20.000 souls, ~4 miles apart) for a week.

I was expecting some stuff semi-preserved and it took an extra week to arrive... I can imagine how bad it may have been

Thanks, We are actually talking about the same, canary-yellow colored. I don;t mind if they get marks of use (well, like Le creusset pans etc, that's something to be expected). Thank's for the input, I will probably wait for a good prize and take the shot then

Hi! Does anyone have experience with Caraway sets of ceramic pans?

I would say lobster tails are quite good in a n air fryer...

Sure, still, modern BBQ use stuff already known in the old world 2000 years ago. Everything points out that the OP message is completely wrong, and that's why I am writting here, to fix his errors. Now, we know people barbque in the old world before 75 AD, when the Vesuvius blow up.... I am wondering if you support the OP statement, do you? I have found other threads opened by him and are full of... well, full of errors and mistakes, at minimum. cheers

Too much fuss regarding the wording. See here: https://en.wikipedia.org/wiki/Gridiron_(cooking) It can be traced back to the Romans (as usual) in a western context. I am sure it can be traced down in a similar way in Asian populations who knows how to handle iron and metals (to make the fundamental part of a bbq, the Gridiron). Not sure when it happened in North american native communities, but I cannot see them barbecuing before they had access to a metallic Gridiron.

I have to agree (I do live in the US South after spending some time in NE). However, the post I was answering stated thatUS BBQ was sought after globally. Every one has its own experience. But for each "steak house" I see several Argentinian or Brazilian rest (and those american steak houses are often not really bbq places) around the globe. cheers.

Romans did that over 2000 years ago to smoke salmons from the Atlantic shores of their empire (from North Portugal to France) to ship them to Rome. I don't think they were teach by any American.... Regarding the spices, I agree, EEUU have their own seasoning and maybe some cuts, and not really appealing to me. I rather will use spices or cuts from other Americans (like those living down in Patagonia who knows how to roast). But yes, in the US people use their cuts, and in Argentina use their own cuts... what's the point?. I don;t know what mean the rest of that phrase. I have lived in a few places around the globe (including 4 states in the US) and people don;t really sought after "US" barbecue. Much more sought after are Brazilian or Argentinian meat places, and they have nothing to do with the stuff done in the North of the continent. cheers

Not sure about European descended Americans, but native Europeans have barbecued animals (roast meat, sometimes slow for a day or so) well before they ever officially reach the "new world" in 1492. In fact 99.99% of the meat/animals used in american BBQ traveled to America alongside Europeans. cheers

Lazy but tasty way to finish the week. Chilean raised Salmon sashimi and fried egg. Salmon was nicely marbled by fat. And then decided to have some egg...

I've been looking for some time something like that. Thanks for enabling!!

I see your point, but then, what is the fair margin a restaurant should use for tins? the same used for soft drinks? maybe the same as for wines? X2, X3? The role of the restaurants in wine and soft drinks is roughly the same than for tins. I also check fishwife and I have to agree, they just make colorful (too much) boxes (and surely make a good search for god quality products). I found weird that in their website they state that they want to make that delicious seafood a "staple" in every cupboard. Well, they may need to realize that most people cannot have their products at their tag price as a staple in their cupboards....

Horse is also often considered as somewhat healthier?. If available, I would rather go for donkey meat, but horse meat is pretty nice.