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Everything posted by Magictofu
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I'd say: if you don't like the flavour anymore, ditch it.
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I read these are also eaten in Mexico (possibly during ancient times? Not sure) and various countries in Africa (I personally saw a picture of someone's meal in Africa as well...bleh). This reminds me of Anthony Bourdain. I really like how he puts into perspective that every cuisine has its oddities, it's just a matter of cultural point of view. ← Some of my chinese friends used to find the idea of eating stinky cheese quite repulsive... the only way you could convince them to try was to argue that it was pretty much the same thing as stinky tofu. My partner, also of chinese origin, finds the amount of sugar used in western food quite repulsive too.
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It used to be a nice place to go but it is now closed. I think you'll find a korean restaurant there now.
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You could also do what Peter the Eater did with with duck skin (see the whole duck tread) and use it to stuff meat and other things inside. I guess you could use it to form the outside of a reconstituted roast.
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It is the same balancing thing here. I guess I'm just jealous. In Ottawa, it is very hard to find fresh seafood, let alone anything cheap coming from the sea. I like the idea of using the skin to wrap the bits of meat you can salvage from making your broth... I think I'll steal your idea... that means a lot of meals out of only one duck!
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It is not the first time I notice that you often get incredible bargains... either you are a very good shopper or food in Halifax is very cheap. On the other hand I would be afraid to buy meat because "it needs to be cooked or frozen within the next 48 hours". That being said, did you remove some of the fat from the skin before baking?
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I now have 4 filets and a few smaller pieces. Although the fish was big, the total amount of flesh salvaged is relatively small since the blood line was fairly large (most of the comments I have read online suggest to remove the blood line). So far, what is interesting is that most of the recipes and cooking technique that I was able to find came from fishing forums on internet. People seems to: 1) eat bonito sashimi or sushi style 2) grill or pan fry bonito (often after marinating it) 3) smoke bonito 4) cure bonito in either salt or sugar before cooking it (according to proponents of that technique, this allows you to keep blood line while getting rid of that strong taste/smell found in this darker meat) At this point, the extra bits were turned in a ceviche for an appetizer and I plan to grill 2 filets for main course. I still do not know what to do with the 2 other filets.
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I went to Chinatown today trying to find an ingredient discussed in another tread. I did not find what I was looking for but found a whole bonito at a very decent price. The problem is that I never cooked bonito and am a bit intimidated by the fish. At first I thought I would just filet it and try the meat in different recipes (it is quite big) but after reading online I realized that most people make 4 filets out of the fish instead of the usual 2 filets. I assume that people cut it like fish mongers do with the larger tuna. It was cheap so I am willing to experiment and will try to cut it into 4 filets. I will also try to make a soup with the head and bones. So far, I mostly found recipes for grilling bonito (e.g. in steaks or filets), has anyone tried it in ceviche or a stew? Other suggestions? (edited for clarity)
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My mom often made a sauce by adding tea to the drippings and thickening it with flour. As a kid, I always thought the taste of tea was too strong for a sauce but now I would like to try it again.
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Could you elaborate on this... I am curious about the way you prepare this dish. Does it resemble the traditional squash ravioli with sage butter?
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That's interesting. This and what other posters mentioned means it is not as difficult as I thought to find testes on the market... I am probably just way too shy to ask for some at the butcher shop... I guess I should send someone else buy them! It is interesting to see that local culinary traditions involving testicles seems linked to strong local cattle raising activities. It just makes sense when you think of it though. So far, after reading a few recipes available on the web I figured out that there are three main approaches to cooking testicles: 1) fried in batter 2) simply pan fried 3) cooked in sauce From what I remember, the texture and taste resemble a cross between kidney and liver which suggests that one could probably adapt recipes for kidneys or liver to testicles... any comments on that?
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I am not sure I'd go that far to get some on my table. I understand that it is normal procedure on farms and that it contributes to the animals well being over the long term but I think it would get in the way of appreciating whatever dish I could prepare with them.
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Even if you were able to find me a supplier, I don't think I can easily import them to Canada. Thanks for the offer though.
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I think braisés and stews are always a good option for groups unless you have an enormous stove or plan to use the BBQ. Since you plan on having guacamole, you might want to explore mexican cuisine. Pork or poultry with mole can be particularly good. A side of mashed winter squash would complement nicely anything a bit spicy by providing some seasonal sweetness. If you plan on grilling fish, as Peter the eater suggests, you could make an easy salsa verde with tomatillos to go with it. You could also play on textures that contrasts with the smoothness of the guacamole by making crispy dishes like the now classic coconut prawns or a salad with toasts.
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I just found this article about a new ebook on testicle cookery. From the little I have seen, it looks like a beatiful book with nice pictures and even includes video! I do not have easy access to the raw material needed for the recipes included in the book but did eat a variety of testicles while visiting China a few years ago. One testicle dish I sampled there still rank in my top 10 best dishes ever tasted. I did, however, feel a bit weird when I first approached the dish... this is not something I was used to eat and I could not help thinking about my own reproductive organs while taking the first bite... fortunately it was very good and was able to simply enjoy what I was eating after a few bites. Now that I think of it, I have the feeling that few people in the west eat testicles. With the exception of "prairie oysters", I can't think of any dish featuring them. Does anyone knows how to obtain testicles in North America without people thinking that you are some kind of weirdo? And if so, how would you cook these? The book seems like a good way to start but testicle pizza is not exactly my stuff.
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While I agree with what has been said so far, particularly in regards to the fact that it is still just cooking. That being said, and this can be said of almost any new movement (real or perceived), those who want to be part of what they perceive as a trendy movement often misinterpret the work of pioneers and focus mostly on the tools or an idea rather than the art or craft itself hence opening the way to criticism of the movement as a whole. In the case of Molecular gastronomy, it translates in some chefs being more into performing tricks than feeding people and this is bad for both chefs and their clients. At the end, the pleasure of eating is what should matter more than anything else.
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Freshherbs, I think one has to draw a distinction between flesh and milk. Eating flesh involves killing or at least injuring an animal while drinking milk does not. There are ethical issues involved in exploiting animals for their milk but in my view they are of a different nature. If we were, as a society, to exploit women for their milk I would be the first to object to such practice but drinking breastmilk does not have to involve women exploitation. If we were to push the ethical dilemma a bit further, one could even argue that wasting breastmilk is wrong considering its nutritional potential (many women produce much more milk than their baby can drink)... I am not the kind of person who would defend this argument however.
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This is pretty much how my mom cooked liver when I was growing up and I never grew tired of it. Key is to make sure not to overcook liver.
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This article on this exact same topic was published today in the Guardian/Observer: http://www.guardian.co.uk/lifeandstyle/wor....peta.ben.jerry
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After I shared my puzzlement about the direction this thread was heading with my girlfriend, she insisted that I mentioned that my "volunteering" greatly helped alleviate the pain associated with the engorgement she had to deal with on a few occasions.
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My house looks the same. We have to move tomatoes out of the way in order to eat at our kitchen table. I don't have so many herbs to dry, but I've got big piles and containers of beans that need to be shucked. Yesterday, my husband asked me if we really needed so many tomatoes. I forbore telling him that he was just looking at one day's worth of picking! My paste tomatoes are bearing so heavily that I'm going to attempt estratto, the concentrated Sicilian tomato paste. Of course, here in South Dakota, I'll have to cheat and use my food dehydrator. ← Before last weekend, we had 4 large baskets of tomatoes on the counter and 6 or 7 large bouquets of herbs drying in the windows. Add the bunches of swiss chard and the occasional peppers or eggplants from the garden and we had very little space to cook anything. Now it is my freezer that is full (we did not take the time to can our tomatoes or make the usual ketchup).
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Here in Eastern Canada, our summer has been very wet and people are saying that mushrooms are quite abundant but with an increasingly demanding job, numerous repairs to do on the house and a toddler to take care of I think I might not find the time to get in the woods this year . On the brighter side, my garden has given me a plentiful harvest of tomatoes which we are still transforming in soups, sauces and everything else that we can think off. I am glad we planted a few varieties because some of them produced very few decent fruits, others were quite prolific. Potatoes are now lying on newspaper in the basement and beets and squashes will soon join them. We had only a few squashes this year... most of our cucumber, zuchini and squash died early due to powdery mildew. All our cabbages and chinese greens are in great shape and we are trying our luck for a fall harvest of peas and lettuce. This was a first for us, we only had a small garden in the past but this year our new yard provided us with all the space needed to experiment with new plants.