What's for Dinner?
- Thread starter Trainzman
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Kitarra
Chaos and Ferrets
Watcha gonna do with that?
picked wild, in the woods
used a little bit in a newly-laid kimchi, as an experiment - so far, fresh, tastes very good, we'll see after it starts fermenting. Stewed another part, and coarse-chopped the rest for freezing. Sallads when fresh, otherwise in pies, cannelloni, stews, pankakes... that's what I've done with them before. I pan-fry leeks, spring onions or scallions for a side dish to steak, so maybe I'll try that with ramsons too. I welcome fresh ideas
True, anything garlic
Kitarra
Chaos and Ferrets
True, anything garlic
Yes. Garlic is the stuff of life. I will eat all the garlic. Over everything. Even had garlic ice cream a couple of time.
Well, now that crunch time at the office is over, I can get to the kitchen. I decided to try a variation on kimchi for this year's Pride. This is my standard kimchi, with a base of cabbage and flavoured with spring onions, carrots, garlic, ginger, chili, japanese light soy, thai fish sauce, sea salt and brown sugar. For the variation, cantaloupe melon and apple. Still fresh, which I like very much. Fermentation flavours will peak up until 2 weeks, and after that it starts to get too funky for my taste.
The result is very good, although I prefer something a bit more tangy in the variation - kiwi works wonders. Next flavour variant will be mango (thx @Kitarra for the push) if I can get hold of a decent one, this being a decidedly untropical region. Mind you, Midsummer is coming up and strawberry (strawberry/kiwi?) kimchi may also be a thing
The result is very good, although I prefer something a bit more tangy in the variation - kiwi works wonders. Next flavour variant will be mango (thx @Kitarra for the push) if I can get hold of a decent one, this being a decidedly untropical region. Mind you, Midsummer is coming up and strawberry (strawberry/kiwi?) kimchi may also be a thing
Kitarra
Chaos and Ferrets
Naturally, living in California, near a fairly sizable Asian population, I can get decent mangoes pretty much all year round. My local Vietnamese megamarket (it's like a whole city block if you include the parking lot) get them all the time. But.....having said that....sometimes when I can't find perfectly ripe ones and I want to make something mango flavored, I used good quality dried mangoes. Just pour some hot water over them and let them sit for a bit till they plump. Of course.........if you let them sit a little too long you get accidental mango jam but that's not a tragedy either. BTW you might want to try this with both sweet mango and green mango. Green mango is meant to be more of a savory thing. And of course, I am eager to learn how it works out!!!!!
I agree, green mango is wonderful (and the 'right' way to drink tequila too, green mango and salt) - sadly, no green mangoes in scandinavia, what I've been able to discover. maybe I can get preserves or something like that
Midsummer's Eve spread, taditional (ish)
Pickled herring x4 (mustard, onion, ruccola and matjes), baked salmon, small sausages and meatballs, cheese pie, herring tart, new potatoes, egg, home baked fruit bread, crisp, cheeses (brie and strong västerbotten), dips x3 - and strawberries, vanilla ice cream, saffron flan for afters. Off pic there's beer, wine, akvavit and non-alcoholic cider and soda. Table for nine, please
Pickled herring x4 (mustard, onion, ruccola and matjes), baked salmon, small sausages and meatballs, cheese pie, herring tart, new potatoes, egg, home baked fruit bread, crisp, cheeses (brie and strong västerbotten), dips x3 - and strawberries, vanilla ice cream, saffron flan for afters. Off pic there's beer, wine, akvavit and non-alcoholic cider and soda. Table for nine, please
Did you buy it? how does it taste? or should I say, what does it taste of? - it's so over-the-top that I'm tempted... staring into the abyss
Kitarra
Chaos and Ferrets
Did you buy it? how does it taste? or should I say, what does it taste of? - it's so over-the-top that I'm tempted... staring into the abyss
I second the motion. I need to know if you actually tasted it and if it was good.
BTW Cats your feast looked awesome!
I pinged Trainz ingame and his answer was succint: 'shite'
As promised, the results of the first mango kimchi. The sauce (the same as in the post above) has been finding its taste for a week or ten days now. Added the cabbage not quite 12 hours ago. Flavoured with half a mango or a bit more, a small nectarine, one kiwi and a bit of apple. Quite good, although I'd love to test this with green mango. Maybe a raid on Copenhagen's vietnamese shops is in order, one of these days
Kitarra
Chaos and Ferrets
I pinged Trainz ingame and his answer was succint: 'shite'
Darn. I figured that was the answer but I had hopes!
At my niece's place yesterday evening, she and her partner cooking for her mother, me and a friend:
baked porcini with fried parsley, hazelnuts and and pistaccio oil
vinegar chicken stew with lentils and baked leeks vinaigrette
A product of Scotland's smallest distillery (what they produce in a year is day of a medium-sized distillery). And quite the wonder it was, aged in bourbon and sherry casks
baked porcini with fried parsley, hazelnuts and and pistaccio oil
vinegar chicken stew with lentils and baked leeks vinaigrette
A product of Scotland's smallest distillery (what they produce in a year is day of a medium-sized distillery). And quite the wonder it was, aged in bourbon and sherry casks
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