Hell yes this is perfect!
Okay, here’s another-
Ingredients- • 2 lb bag of cooked peas (frozen or fresh) • 8 -10 slices of cooked bacon (chopped) • 1/2 a small onion (diced) • 2 apples (cored and diced) • mayonnaise • salt and pepper to taste
Mix everything together except mayonnaise, salt, and pepper. Add 1/2 cup mayonnaise and continue to add until salad is desired consistency. Salt and pepper to taste.
When you’re doing cold pasta salads, think about textures, flavors, and colors.
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Annisa, New York City
Haven’t posted on here in a bit. I thought I would talk about mirepoix (pronounced something like meer pwah). In the states a recipe might say onions, carrots, and celery. For people who know something about cooking, it’s called by its French name.
Anyway, traditionally it is 2 parts onion, 1 part carrot, and 1 part celery but I’ve never measured it that way. It is often used as the flavor base for soups, stocks, and stews. Often it is cooked down to mush because the person cooking is using it for flavor and aroma. But it can also be cooked less time (in a soup for instance).
When cooking a mirepoix you are cooking it slowly, not sauteing it or trying to let it caramelize. That’s my experience anyway.
Fusion Food is all the rage these days, but not very specific.
What is most commonly given the name Fusion Food is Eastern inspired versions of western food, but the other way around is also possible:
To start this off, here is our dinner last night.
Not cooking at sea and not sure if this dish would find favour with most on this forum;
Whale meat cooked in a typical Asian style. I did the marinating and my wife added the condiments and did the cooking.
Here it is; Fresh whale meat ready marinated with Lime juice, ABC Sambal Asli (Chilli Padi & Garlic) and Maggi Sauce:
The dish still in the wok, with added fresh ginger, mushrooms and spring onions. Some white wine in the sauce:
Delicious and consumed without the slightest pang of guilt, or any feeling of regret for eating meat from an animal that a lot of people think should not be hunted and killed.
PS> Sorry, no recipe with weight and measures, since I’m not a “recipe man”.
How could I be surprised you are a whaler as well?
Honestly I’ll try anything once. I’m guessing this is pilot whale. Done with an eye on sustainability, pilot whale populations can be managed if not over hunted. I say hunted because if you’ve ever seen the film The Cove, there ain’t nothing appealing about slaughter stabbing of marine mammals. Nothing
Its Minke Whale meat, which is the only whale hunted in Norway. The North Atlantic Minke Whale population is not on the threatened list and the catch is tightly regulated, based on the population estimate by the International Whaling Commission:
In fact Norwegian whalers never actually catch their full annual quota.
If you had to compare it to something, what does it taste like? Also, any idea what parts of the whale were used in this dish? I used to work with a guy who described whale as beef like texture with a fishy taste. Curious on what your personal description would be?
I had whale meat once in a restaurant – type unspecified. They tried to talk me out of it, but it was on the menu. Fishy steak nails it.
I don’t know for sure which part of the whale this meat came from, but it had very little fat and sinuses so I imagine it would have been part of the fillet., which is a fair large chunk, even of a small whale like the Minke.
What does it taste like?? Well, definitely not like chicken.
It is more like beef and not dry, unless you overcook it. No fishy/cod liver taste if you marinate it with lime, lemon or chilli. (No ammonia, no need of vinegar, like for shark, or skate)
Here is a more professional assessment of the taste:
Some recipes for whale meat from others who are more into that sort of things:
New cooks- learn what your oven does! On the vessel I’m on now the cook has to keep the bottom on high and the top on medium. A new cook turned them both on high and got blackened coffee cake as a result.
Also, many ovens need to be left on. These ovens are different than the one at home and take a long time to pre heat (and a long time to cool when cleaning them).
On ships from our part of the world it is normal for the 4-8 AB to fire up the galley at about 0500. Turning some elements on high,medium and low and turning on the oven so everything is up and running for the cook by 0600.
Happens quite a bit-
The Joy of cooking says you can use all purpose for cake flour by leaving out two tablespoons per cup.