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farcego

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  1. That would actually end the problems of overfishing, as most people eat fish without knowing to id the species they are eating, and too often, already deboned, skinned etc.... they buy a long piece of seafood with a name But seriously, even if someone cannot id what is buying, or even recognize the taste (it may be his/her first trial, or just to pretend), that cannot justify the fraud.
  2. farcego

    Dinner 2021

    I live in the beautiful Apple Island - Tasmania, where recreational license allows divers to get up to 50 scallops per day (for now, I am leaving next week)
  3. farcego

    Dinner 2021

    something simple and delicious, scallops parmesan: [img]https://i.imgur.com/ZOD2Hfx.jpg[/img]
  4. I just know them as chicken Parmi, down here in the Apple island. Didin't know thwere were chicken parmi wars, as paella wars hahahaha
  5. Dry figs are very common along the Mediterranean basin (where fig is mostly from, historically, and thus it is a way to keep the figs year round since the old days). My dad always had a jar full of them and just pick them as a snack. It is good to see they are available too in China, because I have miss them a bit in other countries and I though it was a very localized product. I am sure there may be multiple recipes to use them, but I would tell you give them a go in the easiest way, grab them from the peduncle (if any) and eat them, as they are, without the peduncle. Then, if you like them (I am sure you will), it will be easier to you to think about how to cook with them. From my personal experience, i use to put some together with other stuff like dried apricots etc inside a teal before roasting the game in the oven. Surely some more Chinese styled recipes, with pork, may go well too in a sour sweet style?. cheers PS-edited: There is "pan de higos" ("figbread"), which is made mostly of figs, not really a bread, rather, crunched dry figs in the form of a "tosta". Very good for using on a hike etc...
  6. I would say most parmis all of you have posted here looks much better than the average parmis I have eaten in australia. While i rather prefer they other way (to put cheese and jamon-other cured meat) inside two slices of meat (veal, chicken, or pork), i have enjoyed a few parmis, and yes, i considered it as a very Australian :).
  7. First image is what I would call a superb cured top pork!! If I had it here I would keep it secret from my friends! cheers
  8. But the current boundaries are very different after 100' or 1000's years of historical cultures. Still, when it came to a natural process of ageing etc, for a staple product, it may been developed in different places in an independent way
  9. Very interesting. It may be hard to figure out the actual origin of black garlic, and it can actually be developed in depdently in differentplaces, but to me, it is someting asian. wipidedia, and claims of who invented dishes, are sometimes funny but also very weird. For example, i have read that Avocado Toast wwas invented last century in Brisbane, Australia. C'mon, 10.000 yars of cultivation f avocados in America, a staple food, called the "poor man butter" by spaniards during the old times when they were there, and really someone can claim in australia to invent the spread of a rippen avocado into a piece of roasted bread, plus some onion, tomatoe (another american vegetable) etc...? I am very happy to read about origin of products of recipes,specially inconclusive ones, like the black garlic, but any time i came across stuff like the avocado toast debate... i wonder If should stop reading about that kind of historical stuff. nice thread, BTW. cheers Fer
  10. Thank you both, @weinooand @liamsaunt. I have check and it is the same species, but with different name, and surely flavors. Likely like it happen in France-Spain, where oysters of the same species farmed in different areas have different flavors etc.... tasting as completely different stuff, and named differently I really miss oysters with this looking... here in Tasmania, with with quality oysters locally farmed, I cannot get this style.. Here they are super creamy, too much, and as a friend says, they are oysters designed to be enjoyed by non oyster lovers... or as an introduction path to oysters... they are very good, I cannot complain, but they are not the style I had in Europe, and surely, as I see, not in USA. i attach a bad picture of a plate of oysters, but you may be able to see in the ones not brutalized that they have a long, pale yellow area, which I presume has to be with spawning, that made then too creamy and too sweet for an oyster. The ones you had is what I would be looking for in oysters....
  11. where the oyster "eastern oysters (Crassostrea virginica)? They look like, and never try them... cheers Fer PS, I assume you are based in the states, thats the reason of asking about the oysters
  12. farcego

    The Egg Thread

    With no clue, i would challenge the idea of chickens being introduced to the middle east by the Romans. Chickens, I mean, what we grow for eggs and meat, is the domestication version of Gallus gallus, a species that only lives as a wild species in south east Asia, so thinking of spreading of the domestic fowl, they should have arrived to the middle east before they arrive to Roman. I would see that could have happen to ducks, but i reckon there is also ancient information from Egypt in regards duck consumption (and fattening) Some other species now considered in the western word, that we have easy access to their eggs, to me only quails came to mind. Still, at least in Europe, it is mostly Japanese quail Coturnix japonica, (a bit larger and more productive in eggs than the european- C. coturnix), and oin other place some quails for North America I reckon are used too for egg production. cheers
  13. This type of meat was commonly sold mislabeled as if it was Ox, and still probably commonly sold as, specially in restaurants. If the cows had an appropriate life, and they have time to rest and feed for some months after being away from the dairy business, I must say they can be better than most ox (castrated male) from similar life circumstances. Alas, "old cow" does not sell as good as "ox" , and it has been in the last decade or decade and a half when people has started to place this meat on value and use their real name...
  14. I think it goes well with bone marrow. One of these types of fatty + delicate combinations. I can recall in my mind Ferran Adria use to do it... in a couple of searches online you may find how to do, as I never taste that combination. Personally, If I got that gift, I would go straight to taste and enjoy the champagne... I wish I were an expert on caviar, but it is far beyond my pocket....
  15. please, keep doing so!. I can imagine some Spanish style restaurants there, but I can also see a lot of stereotypes... what we eat in north west Spain has nothing to do with what it is eaten in andalucia, or in Valencia etc, even if Spain is very small country, to me, with quite a bit of experience from Spain, is like Chinese food, that changes so dramatically in a few hundred Km... but well, that's the beauty of food PS, some relatives (cousin) that lives in London were involved in David Muñoz restaurant StreetXO business, now closed.
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