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Everything posted by Morten

  1. I was browsing a german webshop when i stumbled over freeze dried cream and have become fascinated with it. Freeze dried cream But what to do with it and how to use it? Could be mixed with some dust from freeze dried fruit and used as a sprinkle on desserts?
  2. One i made some time ago. Breakfast burger! Pancetta instead of bacon... Nice way to start a sunday:)
  3. Morten

    Homemade butter

    Ill guess that the cream I used could be compared to heavy cream
  4. Morten

    Homemade butter

    Yesterday i gave homemade butter a try - It surprised me how easy it was. Cream in blender (dont have a mixer og foodprocessor so), let it run until the cream breaks up into buttermilk and cream. Then all that is left is to wash it, so it get rid of the last fluids in it, and to salt it. It tasted great on a no knead bread:) Have anyone some good ideas to enchance the flavour of the cream before turning it into butter? The butter just after the cream broke. Working the last of the buttermilk out of the butter Fresh bread from the oven and homemade butter - that made my evening:)
  5. Morten

    Ethereal Sauces

    a knop of cold butter in the sauce just before it gets served. Makes a big difference
  6. the water at my house has alot of calcium in it and i have had the same problem. But using bottled water did help. On another note - the book that comes with the mini spherification set kit (my version at least) says the bath should rest for two hours. I read here and on the texturas website that it should rest for at least 12 hours in the refrigerator, to get rid of all the air.
  7. Morten

    Making Cheese

    One thing i do is to heat the milk very slowly over low heat. Best way for me to control it
  8. Morten

    Making Cheese

    Thanks - foodporn is a hobby of mine.. I have to try the whole milk ricotta one of these days. I really like homemade ricotta, but i usually take a weekend every few months to make cheese - to far between for my ricotta needs
  9. Morten

    Making Cheese

    I first add one liter of whole milk to the whey and then bring the whey near the boiling point (in my experience approx. 83 celcius/181.4F works best), i then add a tablespoon of vinegar. The first couple of times ive made ricotta ive used a bit to much vinegar, wich made the ricotta taste like vinegar. Then curds forms and after a few minutes i remove them to drain. From the 8 liters of milk used in a batch of cheese (wich should be approx 6 liters of whey) plus an extra liter of milk, i get around 400 grams of ricotta. It tastes better than any bought ricotta i tried
  10. Morten

    Making Cheese

    Thought i would throw in a few pics of cheese ive made a few months ago. Homemade Feta...taste great! This should hopefully end up like a homemade parmesan - but i have my doubts, but i have at least 4-5 months yet before i can even start to picture the result... Ricotta made from the whey from the feta and parmesan cheese. I do think that the most difficult thing to control is when making a cheese that needs storaging..but its allways fun to see what happens
  11. Ive been looking for a cheap quick DIY way to do the thing where you fill a glass bowl filled with smoke over a dish right before you serve it. But beside link to the smoking gun and a homemade ditto, all i can find around the net is sites about people should stop smoking. Ive been thinking about some tinfoil with a bit of smoldering wood in - but any ideas are appriciated.
  12. I would say that what software needed depends a lot on what you want to do. Quark express and indesign are both very good programs, but are made for the professionals (not to say that others cant use them). Office and openoffice could be used too if the menu is going to be all text.
  13. Morten

    A Paean to Pears

    I was so fortunate that i got a big box of pears today - i estimate there is over 40 of them allmost ripe and ready to go. Sure some are going to do be eaten as they is, but there is no way i can eat them all in time. Anyone with good ideas or recipe for creative use of them - not only for desserts
  14. Morten

    Making Cheese

    I made some cheese over the last 6 months. Mostly feta and soft cheese. But this is my first venture out into blue cheese. I took a small culture from a cheap gorgonzola and used that as the base for it. It was a bit more runny than i wanted it to be. It had a strong first flavour, but then quickly settled down to a creamy niceyness. I made two and one was used on no-knead bread and the other to some nice pasta dishes.
  15. Its been a trick used in the dodgy bakeries to make old bread seem new too. Still a good trick
  16. I do believe it was a futile attempt to learn us the basic of homecookings. Best memory was our competition in who could drink most water. I cant rember who won, but im sure at the time i was 98% water Greenland has and is a very modern society, with the limits that comes from living relative isolated. All modern conveniences are there and the even though the supermarkets are far from where most foods are produced - they should be well stocked, but expensive. But im sure the proximity of an impressive nature and a strong sense of culture is keeping their tradition and culture strong. Im not sure how it is now, but back in 80s there were last ship around this time of year, wich meant that no supplies would arrived before spring. Back then winters where really cold and if it wasnt because of the lack of places to get fuel you could drive a car to Canada. Now thats ice! I do rember one of my first winters up there, where the ice wouldnt break up and it keept being there for 3 months more than expected. Every day a new food would be rationed, so that everyone could get a fair share. I have to mention here that there is no roads between towns and a quick look on google earth should tell why Being a young kid i thought this was real exciting, but i can rember my mothers concerns about what to make next for diner. But eventually the supply ship smashed its way through the ice (took over 3 weeks as i rember it), I can still see it sailing back for about 100 meters and then sail fullspeed ahead into the ice and advancing about 3-5 meters. The stern was blank polished battered metal. Quite a party on the ice around the ship with most of the town (all 3900 of us) was down there to greet them or rather the food they had with them! The ice was still over 2 meters thick and it was a really fun to experience the shockwaves going through the ice, people where falling all over the place. That evening the stores was open really late and i dont rember what my mom made, but i rember the pure joy and smiles that meet you everywhere for a while. Nothing like fresh supplies to bring a smile to an inuit! Oh im rambling again About frigdes and freezers - we keept our 3! freezers in a outhouse without heating, so as soon as the tempurature dropped we turned them off! Seasoning traditionally.. Im not sure to be honest, but i seem to recall to have read that sometimes berries where used. The lack of agriculture puts some limits to what can be done. Even though the best smoked salmon i ever got was smoked in the mountains with the bush of black and blue berries. I never heard of a greenlandic resturant in Denmark, but i know that some protein is used by some kithcens in Denmark, like Noma in copenhagen. I have simular experiences from back then. Its enough to say that the inhabitans on Greenland feelt like Greenpeace was out to get them
  17. second evening in my first apartment (first night parents where around so my mom cooked), pasta with meatballs and what should have been a discreet sauce. Turned that pasta became a mush when cooked to long and dont taste of anything when salt isnt used. I believed i didnt like onions, so none was used or anything else to give flavour. Basically i used water, flour and salt. The proteine should have been meatballs, but it felt apart and waaay overcooked. shock: I was stupified, but later that night i decided i would learn how to cook and do it well, cause a life without good food (my mom is a pretty good cook, though i never listned to her before i move away from home) wasnt an option. Luckely i improved over the last 18 years or so
  18. Cheese with cumin in is a tradition in Denmark - eaten and enjoyed it since i was a kid. Even alot dont like it, there is a large group of danes that does. And i must say that if it taste good (and dosnt make your sick or worse) im all for it.
  19. It was trip down memory lane thats for sure My parents moved up (me being all of 12 years old i had to move with hehe) there in 82. It was quite an adventure coming from small Denmark to the vastness of Greenland. I lived there for five years until i had to attend high school in Denmark but visited my parents twice a year. So you can say i grew up there. I havnt been there since my parents moved back in 89 or so. But i still know a lot of people up there and plan to go up there in a couple of years. Now back to the food part Polar bears is indeed eaten especially in northwest Greenland where there traditionally has been more of them. If you see a hunter with polar skin pants (wintertime) you can be sure he killed it himself. I tried polar bear once. At school we where having a cooking class - and the teacher a elderly woman with the look of having teached a subject for to many none interested pupils threw down a bag of polar bear meat and said tired "This is polar bear, this is the photocopy of the recipe - go make it" and then found a chair and starting reading a newspaper. Now i have as long as i can remeber been a history buff and having read about artic explores i know that polar bear meat could have trichinosis and that one telltale of this was if the meat felt like it contained sand when you cut it or chewed on it. I had allso read about what it had done to some exepeditions. I mean being caught far from civilisation, low on rations, exhausted and cold isnt the best time to catch this. Link from Wiki So i enquired naive about it and was told to get back to my station. This was offcourse common knowlegde with several of my classmates and we whispered worried about it after encountering that sand feeling when cutting through the meat. But we carried on, cooked the meat (one class took 45 minutes and we had two in a row. ) I cant remember the taste, but i remember vividly when i first got the felling of sand crunching in my mouth. I had to spit it out. Better safe than sorry My class mates did the same,some before me. But we did get a yelling from the teacher for wasting food Regarding preservation when i lived up there fish where dried and smoked. I dont know if it was done traditionally. But else permafrost is as good as a freezer Traditionally they lived off the land and sea. Game, seamamals and fish, with berries as a seasonally delicacy. And i know they build storerooms to preserve food. Beside the environment was free of a lot of the bacteria we normally encounter. I remember my mom being able to unfreeze meat and then freeze it again if necessary without any problems. Seal skin is not eaten, but was used for clothing and other things like ropes, whips and such. Nothing was wasted.
  20. This link is pretty intersting in regard to this: Link about cauldrons
  21. Well its difficult to describe it. But i have had it cooked in a more western (dont know what else to call it) style too, and then its more gamey in the taste. But the traditional way the smell from the preperation is very intense, like a duck slowly roasted in the oven all day - just with a different smell x 4 hehe. The meet has a dark quality over it, firm even after boiled for hours and the tast kinda jump the back of your throat and fills your mouth in a very pleasent way. offcourse its been many years since i tried it, so my memory can trick me. The trick in making it suaasat’ is not to scim it from what we call impurities. If you live in a hunter sociaty where the only agriculture is picking berries when its season (a short one i might add) you dont want to waste any source of nutrient, especially when living in an artic area. Ive tried other specialitys (not all is pc around the world, but none the less still tasty). Whale meat is great - as i used to say (bad joke i know) "No limit on the size of the steak!". There where noticable difference between different species. Reindeer is delecious too. Mattak (whale blubber) as described in the link i gave earlier never was me, but i never seen people more happy about food when that was put on a table (with a bit of tabasco no less). Fish and shrimps where amazing and fishing was fun. Especially in the wintertime through the ice. I once saw, but was to squirmishy to try it (those damn teenage years again) a hunter take about a meter of intestine from a fresh seal and eat it . Apperently there is a section where the seals food (shrimps, fish and so on) has been digested enough to still be edible. Kinda like slightly digested sushi if i have to be visual hehe. What fascinates me is how they utilized every part of the animal they hunted, very fascinating actually. One thing i know my father tried, wich i allways wanted was the little auks (hope its the righ name in english) prepared in a rather special way. Ill try to give the recipe as i rember it from litterature. At late autum catch a seal, they are fattest there. Important for the preparation. Skin it but let the blubber stay on the skin. Catch enough little auks to fit into the skin. Sow the seal skin back together and keep filling it with the little auks. Be sure that all openings is well and firmly closed. Find a moutainside that catches as much sunshine as possible. Locate a good spot, place the little auk filled sealskin there and be real carefull about putting enough rocks around and on top of it, so that foxes and Icebears (if you are that far north) cant get to it. Let it sit there until late spring. Then when visitors drop by, pull the seal out, cut the stitches. You then take the bird (feathers and all), rub the skin and feathers aside and let the good times begin. As i understand it the fermantation they go through makes them a bit intoxicating - so after a few dont let your visitors drive home. One thing i dont think is a traditinal food is the meat from the jaw of Flétan noir. Absolutly delicious and havnt encounteret it since i moved from Greenland.
  22. Enamaled and not-enamaled pots and pans is pretty normal in Denmark. I have a frying pan that my grandmother had and i since has gotten from my mother. Had it for close to 20 year...
  23. Morten, what would you liken the taste of seal to? Btw, does that mean the liver is still...sort of 'functioning'...considering it's so fresh? ......................... ← Its has a very intense flavour i havnt encounterd in any other protein. I usually ate it the traditional way like described in this article Link Nothing better after spending a day in the snow to get a portion of that. Any other food (even hot chocolate with a lot of sugar) was not even close to restore energy. You could literally feel it running throughout your body and it tasted great. One thing to rember if making it - you cant use the pot for anything else after that, the taste and smell just keeps in the pot. The liver is eaten while still warm, so if its still functioning or not i dont know.
  24. On Greenland the inuits eat the raw liver just after the seal is killed. There aint that many sources of viatamin C in the artic (offcourse today any supermarket have lemons and so on) so historically that was the best source of it. Ive seen it been eaten alot of time, but being a bit to european i declined (i was a teenager, today i would do it without hesitation hehe). Seal taste great btw
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