The Cooking Thread

[AHPP]

It’s the coldness and the tang (bit of vinegar) I was after. 

[sime42]

Fair do's. Not got any gherkins in the fridge?

 

 

[peds]

10 minutes ago, sime42 said:

 

 

I get your points, but I was more thinking from the perspective of flavour rather than hygiene. The few times I've had raw fish, sushi/sashimi, I've been underwhelmed. It was ok, but I was thinking all the while, "I wish it had been cooked just a little, it doesn't taste of much". Similar with raw meat. Not at all impressed with raw oysters either, but cooked they were really rather good. For me the tastiest bit of a steak is around the outside where it's browned and caramelised. I must admit I've never tried raw bacon but I assumed it would be a similar deal. The comparison with prosciutto does make it sound slightly more tempting, but not enough.

 

 

 

 

 

I hear you, many things are definitely improved by a short walk across a hot place, however brief, just to get the fat running a little. But not everything needs it... the absolute all-time greatest marine taste sensation of my whole life, even in front of such great players as monkfish liver and sea urchin (one improved by a quick sear, the other not), was the fatty chunk from just behind the gills of a tuna bigger than me, at dawn outside the Tsukiji fish market in Tokyo. I don't think many food experiences can be compared to quasi-religious experiences, but this was one of them. And while I'm fairly sure being flipped over the coals wouldn't have done any harm, it was already as perfect a taste sensation as you could hope to find that it seems unnecessary. 

 

God damn I miss that breakfast. 

[sime42]

The religion of food really is the only true religion.

 

I'd give the Tuna fatty chunk a go certainly. The Sea Urchin though, really? Doesn't it just taste incredibly fishy? I've seen it on menus and tables in Greece,  but never plucked up courage to try it.

 

The father in law is partial to fish eyes, a sought after delicacy apparently.

 

 

[peds]

Well like many aquatic delicacies, the bit of a sea urchin you eat is just the eggs or milt, so if the idea of swallowing a fat cumshot is off-putting to you at all, best steer clear.

More for the rest of us! Yummy yum yum. 

 

It isn't fishy at all in the sense of salmon, mackerel, the juice-at-the-bottom-of-a-tub-of-prawns, you know the sort of thing; it is (when fresh) a clean, mineral, umami-driven hit of protein, not a mouthful of brine like with an oyster (still delicious), but a rich, silky, yielding, buttery little nugget of gold.

 

Seriously, they are proper tasty.

[AHPP]

Sitrep: I just went through the kitchen bin for errantly discarded nigella seeds. 

[PeteB]

Homemade Lasagne and a tomato/avocado/cucumber/garlic/mint sauce salad!

[AHPP]

 

Flattened and fried a partridge a mate dropped in (Locally sourced artisanal English partridge spatchcock). Not sure I applied the thyme especially artfully. 

[AHPP]

I don't have any ****************in wine.

[PeteB]

I'll have a glass on your behalf! Cheers.