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Bridgestone

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    Stockholm, Sweden
  1. Bridgestone

    Prosciutto Shank

    I buy these all the time and, "Yes", authentic prosciutto can be really, really cheap. I'm willing to bet that the ham is boneless and that is has been sliced on a rotary slicer. Eventually, it gets small enough that either the personnel get worried about slicing their fingertips or the customers don't want such small-diameter slices. Either way, it's better to sell, say 3 pounds for five bucks then it is to throw 3 pounds away. If I find a fatty one I'll remove as much fat as possible and use it by itself. It makes a wonderful fat for use in risotto. I frequently end up grinding a good ch
  2. Bridgestone

    Sauce Raifort

    Could the vinegar you soaked the horseradish in be the culprit? I've read that horseradish "heat" comes from an enzyme reaction that begins when the cells are crushed. Vinegar stops this reaction. So, soak your grated horseradish in vinegar immediately after grating to preserve a mild flavor. Or, let it sit for a few minutes before adding the vinegar to let it get more pungent.
  3. Horse meat is available at one of the butchers I frequent in Stockholm. It turns out that Swedes eat a decent amount of horse but normally only (salted, smoked and thinly sliced) on sandwiches and/or mixed into sausages. I was curious to try horse in steak form. I picked up this steak: I'm not sure how much it weighed but it was probably somewhere around 250 grams. At 28 kronor (or, about 3 dollars), it was absurdly cheap. For perspective, the parking fees and tolls I paid while buying this steak cost more than the steak itself... I simply salted the meat and put it in a hot pan with plen
  4. Bridgestone

    Dinner! 2008

    No mystery, really. I used fingerling potatoes and cut the edges off to make roughly squared cylinders. I then peeled the edges to remove any non cut-off peel and sliced into discs. Thanks everyone for the kind words regarding anything I had to do with the steak! I'll pass on your admiration next time I stop by the butcher.
  5. Bridgestone

    Dinner! 2008

    Speaking of good butchers... Here's the selection of dry-aged beef at my favorite butcher in Stockholm, Sweden: Starting at 12-o'clock is the 4-week Cote de Bouef. The 4-week "T-bones" (2-o'clock and porterhouses, really) were amazing (especially the one in back) but I'd had one not too long ago. At 3-o'clock, the "Gold"-level, 8-week strips are awesome... And, at 7-o'clock-ish, the true dry-aged tenderloin (they accomplish a true dry-age on the tenderloins by dipping them in tallow prior to aging) look incredible even if they aren't really my cut of beef... I ended up with the Cote de Bou
  6. Bridgestone

    Wild Rabbit

    Some pictures from a hare I cooked about a year ago. Marinate overnight: Ingredients for final dish: Brown the hare and braise in the chopped vegetables and reserved marinade: When tender, remove bones (while reducing the braising liquid) and chop the meat. Add to the reduced braising liquid. Boil some pasta and serve: Gamey, tasty and not too dry.
  7. Bridgestone

    Capers

    Not too sure, either, prasantrin... It may not be too apparent in the pictures above but I normally try to keep at least some of the capers whole or in large pieces. This way you'll get a bite every now or then with a caper kick. I can see how finely diced capers would disappear easily in a ground beef mixture. I used non-rinsed, brined capers. Better luck next time!
  8. Yes, Adam, fresh burbot is very slimey.
  9. Bridgestone

    Dinner! 2008

    (Go for it, monavano! You deserve it...)
  10. Bridgestone

    Dinner! 2008

    Thanks you two! Peter the eater - that's a bunch of tarragon you see in the first picture. I used dried tarragon (plus the fresh stems) in the bernaise reduction and added plenty of chopped leaves to the finished sauce. Otherwise, this steak was seasoned with salt and a little ground pepper. Susan in FL - the butter flares a lot but closing the grill's lid and air vents keeps things from getting too sooty. Don't forget a little extra butter while the steak rests, either: Most of the butter, of course, simply runs off. But, the little bit that clings on certainly tastes delicious!
  11. Bridgestone

    Capers

    Biff Lindström - great idea, TheSwede! Here's one recipe. The ingredients (left to right, top to bottom): a couple tablespoons of capers (chopped), two anchovies (chopped), three egg yolks, a tablespoon of HP sauce (perhaps A-1 steak sauce or even a few drops of Worchestershire sauce would work?), three tablespoons pickled beets (chopped), a few tablespoons ground pork, about a pound of ground beef, an onion (chopped), a cooked potato (chopped) and a tablespoon dijon mustard. Start by mixing everything up. Of this mixture, make four large patties. I suggest serving this dish with pan-fried
  12. Bridgestone

    Dinner! 2008

    30-day dry-aged porterhouse: Grilled over hardwood coals... ... sliced... ... and served with duck fat-fried potatoes, local asparagus and homemade bernaise: Incredible and satisfying enough to not desire beef for the rest of the week!
  13. Good to see this wonderful post again! Adam mentioned burbot way back in post #118 but didn't actually have one. I bought and prepared one myself this past spring and thought I could add a little to this thread. Winter is the best time of the year to eat "lake", or burbot. Burbot are related to cod and live in the cold, dark, freshwater lakes of northern Sweden. They can, of course, be eaten year round. However, burbot spawn midwinter and therefore are full of roe between December and February. Burbot isn’t very popular in Sweden anymore. I bought this fish at giveaway prices and the fish
  14. Thanks! I used veal shoulder. By the looks of things, Operakällarens bakfika was an excellent choice! Many Swedish restaurants serving lunch will generally have a few daily choices of traditional Swedish fare or "Husmanskost". This particular dish would probably show up from time to time - especially now (in the winter). Although it's getting tougher and tougher to find places that actually make this fare from scratch...
  15. Yup - you ate it! (Sorry for being smart...) What you had is called "Pepparrotskött" or "horseradish meat" and is a classic dish pulled out of Sweden's culinary roots. Pepparrotskött is really a cousin dish to a dish I've got some photos of. The only difference between these two really is the choice of meat (veal, lamb or beef are all acceptable) and the seasoning (dill or horseradish). Initial ingredients: Veal stock, veal, spices (thyme, allspice, black peppar, bay leaves), leeks, onions, carrots and parsley. Place all of these ingredients in a pot and simmer until tender (about 1 hour). A
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