What did you eat last night for dinner?

[impolyt_one]



A bit different. It is made sable.

So it is a savory sable? An elegant choice, did not really think of sable in that way. I am used to seeing sable as this really annoying Japanese souvenir gift you're supposed to buy when you go to landmark places like the big Buddha in Kamakura - Americans buy snow globes and enameled teaspoons when they go to Rushmore, the Japanese buy dove-shaped sable biscuits in boxes that are always overpriced, think like $50-100 for a box of baked paste.

 

[otc]

more cauliflower fried "rice" with the other half I had left

This time I just pulsed it in the food processor (no grater attachment) and think the pieces came out too small. I would have pulsed less but there were some big pieces that remained...so I think that either dicing them first and then grating by hand or machine or grating and thing a few quick pulses of the food processor blade is the way to go.

The finer stuff turned out a lot like couscous but the bigger pieces had a better texture for the fried rice imitation (they held their texture a little better).

 

[impolyt_one]

this cauliflower fried rice business sounds kind of depressing, man. I'd be willing to try the dish for ***** and giggles, but I can imagine what it tastes like right now, and it's not amazing enough to want to eat it twice a week... and that's from someone who really loves cauliflower.

 

[Piobaire]

I made a small batch of veal brauts. Texture was perfect but I think I need to amp up the spicing a little. Maybe a little fennel seed.

 

[itsstillmatt]



I made a small batch of veal brauts. Texture was perfect but I think I need to amp up the spicing a little. Maybe a little fennel seed.

What salt ratio do you use?

 

[Piobaire]



What salt ratio do you use?

40 grams per 5# of meat. Sorry for the mixed measuring sytem.

 

[itsstillmatt]



40 grams per 5# of meat. Sorry for the mixed measuring sytem.

That doesn't seem low. I was thinking that sometimes things seem underspiced because they are actually undersalted.

 

[otc]



this cauliflower fried rice business sounds kind of depressing, man. I'd be willing to try the dish for ***** and giggles, but I can imagine what it tastes like right now, and it's not amazing enough to want to eat it twice a week... and that's from someone who really loves cauliflower.

I dunno...its pretty good. I'm not a huge rice lover so its not like I miss the rice taste. The cauliflower mostly takes on the flavor if the things it was cooked with (the meat/vegetables plus S&P, soy sauce, and some oyster and hoisin sauce).

I don't make the best fried rice in the world but I feel like the only reason I would make real fried rice now is if I had leftover rice. Once I get the grain size down, I'll try making it with one of my asian friends who makes really good fried rice.

Also, for people who do the whole low-carb thing, it is a nifty substitute.

 

[Britalian]

Crocchette di fave (stuffed broad bean cakes)
petti d'anatra in limoncello (duck breasts in limoncello)
fresh bread

 

[itsstillmatt]



Crocchette di fave (stuffed broad bean cakes)
petti d'anatra in limoncello (duck breasts in limoncello)
fresh bread

I'm having trouble imagining this. Was it good?

I'm pretty jealous of people living n a country with so much good, traditional food.

 

[Piobaire]



That doesn't seem low. I was thinking that sometimes things seem underspiced because they are actually undersalted.

That's true. I went light on seasoning (don't have exact recipe with me) because veal is so nice. Now I'm thinking I should have used more of or something noticeable yet light. Will have to review. I think if I had had some green onions chopped up that might have done it.

 

[impolyt_one]



I'm pretty jealous of people living n a country with so much good, traditional food.

Don't be. Wherever the food is good, the country is usually in a commensurately terrible situation and we'll all be giving biological samples to the Chinese ultra-dna bank within the decade.

 

[itsstillmatt]



That's true. I went light on seasoning (don't have exact recipe with me) because veal is so nice. Now I'm thinking I should have used more of or something noticeable yet light. Will have to review. I think if I had had some green onions chopped up that might have done it.

Veal is great, but it is slightly bland. It's a great carrier for flavors, though.

I have a suggestion for you, should you want to try it. Take a slice of foie gras, cook it sous vide at 60 for an hour, chill it. Then cut it into cubes and fold it into some duck or pork sausage and stuff. We did this when we did the pig thing in France, and it was awesome.

 

[Britalian]



I'm having trouble imagining this. Was it good?
I'm pretty jealous of people living n a country with so much good, traditional food.

It was, actually. It was made by the girlfriend. The duck marinaded for a bit in lemon juice and the booze. After draining it off, she returned it to the pan near the end on high heat to evaporate and thicken with the sauce. Intensely lemony but not too sweet. Served it with pureed carrot and celeriac.

 

[Piobaire]



Veal is great, but it is slightly bland. It's a great carrier for flavors, though.
I have a suggestion for you, should you want to try it. Take a slice of foie gras, cook it sous vide at 60 for an hour, chill it. Then cut it into cubes and fold it into some duck or pork sausage and stuff. We did this when we did the pig thing in France, and it was awesome.

Oh man, does that sound good. Yes, will do.