Snacking while eGulleting... (Part 3)

[liuzhou]

I notice that recipes for the hearts are bizarre when it comes to cooking times. One online recipe suggests frying them for up to 25 mintutes! Mine had about three! Those in the recipe would be inedible. They toughen up once they get beyond medium rare, something the recipe acknowledges far too late.

Edited December 8, 2022 by liuzhou (log)

[chromedome]

6 hours ago, Anna N said:

 

I have never actually eaten chicken hearts, but I suspect I would enjoy them. They are certainly not readily available, but I’m sure they would be in one of the Asian stores. I see there are those who claim they do not require any preparation prior to cooking, and those who are horrified by this idea. I take it that you are of the latter persuasion.

They're pretty much always to be found at Sobeys and Superstore, but often they're in the frozen section. I buy them occasionally when I think of it.

[Anna N]

37 minutes ago, chromedome said:

They're pretty much always to be found at Sobeys and Superstore, but often they're in the frozen section. I buy them occasionally when I think of it.

Well, well, well. I thought it was worth plugging “chicken hearts” into my online store, Fortino’s. And lo and behold there they are. Fresh chicken hearts! Not sure I’m up to actually cleaning and cooking them but it’s nice to know I could. 

Edited December 8, 2022 by Anna N
Typo (log)

[lemniscate]

Smoked sturgeon with wasabi mixed in cream cheese accompanying a strong Belgian ale.  Now I want some cheap-ish caviar.   

[TicTac]

On 12/8/2022 at 6:53 AM, Anna N said:

Well, well, well. I thought it was worth plugging “chicken hearts” into my online store, Fortino’s. And lo and behold there they are. Fresh chicken hearts! Not sure I’m up to actually cleaning and cooking them but it’s nice to know I could. 

Might be a cultural thing, but chances are minimal to no prep will be required for our Canadian chicken hearts...must be all the fresh air and snow up north here, our birds hearts are just not bitter!

 

Chuck a pack into your next batch of stock and enjoy.  I like mine with horseradish!

 

 

[liuzhou]

油浸烟熏牡蛎罐头 (yóu jìn yān xūn mǔ lì guàn tou), smoked oysters in oil with kelp slivers 海带丝 (hǎi dài sī).

 

 

 

 

A new addiction.

 

[liuzhou]

Crystalised ginger. Usually I make this myself, but mobility issues pointed me towards buying it in. A load more sugar than required but not totally bad.

 

 

 

[liuzhou]

Nothing special. Cheddar and pickles.

 

 

[Anna N]

38 minutes ago, liuzhou said:

pickles

What sort of pickles, please? Eyes do not interpret photographs well anymore. (Only for some is a picture worth 1000 words.)

[Duvel]

The crispy bits left from rendering chicken skin. Sprinkled with salt and shichimi togarashi after draining the fat. This is the only picture I could take (as this part was reserved for decorating a dish later this week) - the slightly larger main part was practically inhaled 🙄

 

[Anna N]

3 minutes ago, Duvel said:

The crispy bits left from rendering chicken skin. Sprinkled

Gribenes!

[Duvel]

1 minute ago, Anna N said:

Gribenes!

Grieben in German 🤗

[liuzhou]

7 minutes ago, Anna N said:

What sort of pickles, please? Eyes do not interpret photographs well anymore. (Only for some is a picture worth 1000 words.)

 

They are 酸乔头 (suān qiáo tóu), Chinese Onions or Allium chinense G.Don. A bit like scallion heads but more bulbous.

[Anna N]

Just now, liuzhou said:

 

They are 酸乔头 (suān qiáo tóu), Chinese Onions or Allium chinense G.Don. A bit like scallion heads but more bulbous.

I kind of thought that something like that might be the answer. I was torn between garlic and onions but neither one seem to fit exactly.  Thanks.

[Anna N]

 

Roasted marinated artichokes and mixed mushrooms.

[haresfur]

On 2/9/2023 at 3:41 PM, liuzhou said:

油浸烟熏牡蛎罐头 (yóu jìn yān xūn mǔ lì guàn tou), smoked oysters in oil with kelp slivers 海带丝 (hǎi dài sī).

 

 

 

 

A new addiction.

 

 

Those were a lunch staple when I was doing geology in northern Canada. But I would just eat them out of the tin by stabbing them with my sheath-knife. Here they often come in plastic vacuum packs. I think I have one in my fridge.

[haresfur]

This seems like as good a thread as any. I took one for the team and ordered some duck wings and duck tongue at the Korean takeaway:

 

 

Not a lot of meat, lots of bones so I understand why the owner said they like to sit around eating these and drinking beer. They were ok but I probably won't be ordering them again.

[Anna N]

 

I had two of these that were fast approaching compostage! Braised in butter and chicken stock. 
 

 

Later in the day some frozen cherries and some delicious and very expensive sour cream. 
 

[JoNorvelleWalker]

Ginger ale (two cans!) and 65% reduced fat potato chips.  Sounds gross but actually not half bad.  Hospital trying its best to pump salt and liquids into me.  Plus the low fat chips don’t get the iPad greasy.

 

 

[liuzhou]

Nori flavoured crackers, cheddar cheese and nori.

 

 

[Anna N]

50 minutes ago, liuzhou said:

Nori flavoured crackers, cheddar cheese and nori.

Well it will have to be plain crackers but I will certainly give this a try. 

[heidih]

9 hours ago, JoNorvelleWalker said:

Ginger ale (two cans!) and 65% reduced fat potato chips.  Sounds gross but actually not half bad.  Hospital trying its best to pump salt and liquids into me.  Plus the low fat chips don’t get the iPad greasy.

 

 

A few gin and tonics and Pringles (also not greasy or messy) is my standard airplane munch.

[liuzhou]

Fried salted broad beans aka fava beans.

 

 

 

[liuzhou]

 

Imported from Bombay (Mumbai).

 

Edited March 4, 2023 by liuzhou (log)

[Anna N]

4 hours ago, liuzhou said:

Imported from Bombay (Mumbai).

I used to see a selection of these snack mixes in the Indian stores when I was visiting them. I never got around to trying them.