2 hours ago, ambra said:We drank Italian Pinot Noir.
I quite like Pinto Nero!
After all those pretty, picturesque meals, lemme see if I can gross anyone out...
The donabe was feeling left out, what with the new rice cooker. But it cooks rice in a quite different style - as pictured - and you may even end up with a little socarrat, which I'm sure is called something fancy in Japanese. So - Japanese short-grain, cooked in dashi, sake, soy and sesame oil, with ginger, scallions and soaked hijiki. The rice cooks in the donabe for around 13-15 minutes, after which it rests for 20, then gets "fluffed." I had salted the wild salmon and halibut pieces (via the freezer, via Great-Alaska, as I really am trying to work through the freezer) a couple of hours in advance, and placed them atop the cooked rice before its resting period. No more heat added (but fresh herbs were) - they were cooked very nicely this way.
Alongside - avert your eyes now!
Cucumber salad. Avocado tomato thing. Both seasoned in a Japanese sorta way.
