Today we went out and did lots of Asian food-centric shopping.
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Changes… As I noted in a recent Facebook status update, the second gravlax is underway. This time the base fish is two slabs of a farm-raised Atlantic salmon. I think I must have posted this in my defunct and deleted LiveJournal posts, so I shall repost this recipe here. This is from a writeup I wrote for bearsir 3 years ago. It’s good for chicken (my family prefers dark meat – thighs especially) or for chicken organs (we prefer hearts or gizzards) and I [...] I made my first ever non-dairy “ice cream” in my ice cream maker by synthesizing a couple of recipes while also using my ice cream chemistry spreadsheet to get the proportions right. It’s important to note that the main thickener in this recipe was the tapioca starch that’s part of the Silk Creamer product, and additional [...] Like the previous gourmand’s meme I already did. Link to this new one’s original post. |
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