Fun Stuff > CHATTER
A Cooking Thread?
Aimless:
I dunno if they were that far off the mark though, those conspiracy nuts. The world has become increasingly strange since CERN's inception and we're clearly heading towards certain destruction :o
Tonight we've made rhubarb ice cream! We used an egg-free ice-cream base that uses cornstarch as a thickener, and, though I was very skeptical at first (because custard is delicious :o) I must say I have been won over by this recipe. The flavour really is clearer, and it's simpler and easier and less time-consuming than making a custard base.
Barmymoo:
Yeah, you were right about increasingly strange :p
Aimless:
:o
We made some sashimi:
Seared tuna, salmon, nile perch, scallops. There's a grocery store in town that's just getting better and better for every month when it comes to fresh affordable fish... we scored enough goodies for 10 delicious healthy meals for less than the cost of two mediocre restaurant lunches. Nile perch was a new one for me and it was just really tasty :) and just the perfect texture and consistency. I usually don't think about that but it was so striking I was like :o :o
GarandMarine:
That's the best part about sushi. Fully enjoying the delicate flavors of the fish that are lost in the cooking process.
Aimless:
It's just a great fish for mouthfeel :o
This has been followed up with two more tasty meals:
- Oven-baked char (deboned, placed upright in a a dish, filled with a thick sauce made from shallots, carrots, garlic and white wine, covered with very thinly sliced lightly-fried potato and some tasty cheese, baked for a little less than 30 mins in a 175C oven).
- Chicken-liver stew :o probably my best effort so far in the challenging world of stewing liver. I dredged them in some cornstarch, flour and salt, added them to a hot sauté-pan in which I'd already browned some onions and garlic in olive-oil along with thinly sliced carrots, added a stock-cube and some spices (pepper, paprika, a red chili and some smoked chipotle paste, cinnamon), some leftover white wine, a tin of whole tomatoes, a little bit of milk, some lemon and probably a few other things. It had to be balanced with a teensy weensy bit of sugar and I believe it could use some cumin as well but all in all it turned out to be a flavourful and thoroughly filling (but not heavy or too rich) stew that went well with couscous :) I'm pleased, the liver turned out absolutely perfect rather than being a little too dry and chewy as is usually their wont.
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