Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite.
Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
After a week of curing it has had 11 days hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it.
It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
It was a recipe by Kuhlman in one of their charcuterie books.
But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.
I can't identify them all, so have fun guessing!
Chicken x 2
Pork Intestine Rolls
Stewed River Snails
Stewed Duck Feet (often served with the snails above)
Beijing Duck gets its own counter.
More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
Recently Browsing 0 members
No registered users viewing this page.