Food

[Henry Krinkle]

Nom. Eat lots, don't get cabs. Simple.

+1

[Henry Krinkle]

More or less a default meal.

[skywatch]

More or less a default meal.

grilled fish, gnocchi with arugula? Is that char or salmon? (or charred salmon?)

Except for the gnocchi that would be rather typical here as well.

[Henry Krinkle]

grilled fish, gnocchi with arugula? Is that char or salmon? (or charred salmon?)

Except for the gnocchi that would be rather typical here as well.

It's usually char or salmon, but this time it's a piece of seared halibut (slightly overcooked).


The gnocchi might be replaced with pasta or canellini beans and the arugula could change to mizuna, mustard greens or dandelion greens.

[MarkO]

Mmmmm and so cheap too

[Henry Krinkle]

Arugula and shrimp risotto. One of the great things about arugula or members of the mustard family is that it is so easy, and delicious to cook down two or three servings into virtually nothing but flavour.

[geoffbot]

In other news, well, not really: life is too short to devein prawns.

[Henry Krinkle]

Fish tacos!

[Henry Krinkle]

New experiment. While I have made loads of duck bacon and other cured duck items those have always been dry cures on duck breasts. These are easy. Today I have started a full cure on a whole duck. This is considerably more tricky than a duck breast. Due to the odd shape and, and the bones, a wet cure is probably a safer bet, though I personally prefer dry cures. I think they stay juicier than a wet one. I made something very similar to a basic wet ham cure; honey, salt, juniper, sage, bay and peppercorns. with one nod to the duck in the addition of madeira to the cure. in 48-60 ish hours it should be fully cured and then I will be able to smoke it on the weekend. I suspect the carcass will make the best duck and sausage gumbo ever.

[geoffbot]

I want duck.