Food thread

[IQS.RLOW]

I reckon you should try blue-green algae and flee powder, it'd do us the world of good.

Ammonia, bleach, brake fluid and chlorine mainlined straight into his fucking jugular

[lisa jones]

I must say .. there are some very "exotic" suggestions in here this evening lol

[Jovial Monk]

Hmmm blütwurst on black rye, basic food yet satisfying.

[Jovial Monk]

Blütwurst, blood sausage. Blood, flour, pork fat, spices. Good once or twice a year.

Just made 6 ramekins of panna cotta, to serve with home grown, home made plums in brandy for dessert tonight. Used 3 x 200ml tubs of Bulla Rich cream—usually I use Pure or Double cream but the Bulla isn’t bad, nice yellow color and, ummm, errrrr creamy! I usually halve the amount of sugar recommended.

And I was tested not long ago and I do not have a cholesterol problem! So much for all the whining of “no dairy” and such shit by vege nazis! I eat bread, sourdough rye bread normally, daily as well and wouldn’t dream of giving it up! Good bread is good for you. If you can’t buy bread buy a bottle of good beer! Both are the staff of life to those in the know!

[Leftwinger]

Blütwurst, blood sausage. Blood, flour, pork fat, spices. Good once or twice a year.

Dunno if I could ever try a giant cooked blood clot JM. I know, I know, nothing ventured, nothing gained but the gag reflex might ruin things. Just like when I've watched my Chinese-Malay uncle pluck the eyes out of fish and eat them.

Maybe if I was blindfolded and not told what it was...........

[Jovial Monk]

Possibly you might need a European (or Asian) upbringing.

It is food at its most basic, most difference between life and starvation level, a lot of old euro and a lot of not quite that old Asian stuff (eating oysters, sprouted seeds etc probably requires the spur of starvation. Mum ate tulip bulbs in the last winter of the war, the hunger winter. Nothing can be wasted when life hangs by a thin thread.) I actually quite like blütwurst occasionally but I do think of life on the edge of not life.

In grain such as oats there is a fungus when the oats are grown in very damp conditions, ergot. It has much of the properties of Lysergic acid, LSD. A historian plotted occurrences of floods‚ found that in the year after a flood there was a peak of werewolf sightings—people so desperate to hang on to life they ate fungus-infested grain. Think about being that hungry.

Hehehehe as well as eating some offal (kidney & liver, can’t abide tripe or brains) I eat oysters occasionally. Always liked them but often do think of “It was a brave man who first ate of an oyster” (don’t remember who said it, sorry.) Also, oysters used to be rated as just above petfood, so and so’s negro servant objected to being supplied with oysters as part of his wages, oysters were below his station. Not now, seen the price of them lately?

[Leftwinger]

When you open rock oysters in the wild, it's not rare to find a small crab living inside. Seen it plenty of times (I don't eat oysters but dad does). Cooking guru Stephanie Alexander mentions it. She says they're prefectly edible (and crunchy). They're too big to just walk in and out - the oyster must "inhale" the planktonic larave. It has to be a parasite of sorts. I wonder if the crab reaches maturity and then eats it's way out of the poor oyster?

[Jovial Monk]

The panna cotta were the hit I knew they would be, rich, smooth, creamy, the plums tart enough to contrast and offset the rich sweetness of the puddings while the brandy-sugar syrup mix tasted like cherry brandy (cheery Heering cherry brandy, hasn’t been available here alas for ages.)

The plums came off my own tree, a tree that before last summer had given me like 6 plums, this year I just kept picking and picking and picking! Got dried plums, plum butter (lots of star anise in that, huge depth and complexity of flavor) plums in brandy, fermenters of plum wine, plum mead, got plum jam and some plums in the freezer. Great ending to a great meal!

[GeorgeH]

Busy day in the kitchen!

Baked two loaves sourdough rye—100% rye, loaves are delicious but different. When most of it is eaten I will make pumpernickel with what is left.

Creme anglais, with fresh, delicious home grown eggs. Beaut with the cheese cake with blue berries tomorrow

A duck is roasting s l o w l y at 120°C. 2 more hours to go, meat will be falling off the bone tender. Will make lots of little jars of duck rillettes:
http://foodwishes.blogspot.com.au/2014/ ... -with.html
I suppose I should make something out of the eggwhites left from the creme anglais. Hmmm something.

[GeorgeH]

Just put a cheesecake in the oven, added all the eggwhites from yesterday plus 3 eggs—gosh the cake looks nice and yellow!