Yeah, I'm guessing Bonnie was being a little clinical
in her outlook. And the kid a little needy.
Seems possible, both... :)
As they're fairly normal, you expect normal foibles.
Sometimes even boneless works best without cutlery... :) RJ was telling
For those who have seen me eat, it's predictable that I
agree with that wholeheartedly.
But of course... :)
an iron pan on that grill, sometimes in foil packets, etc)... and then
eat it without cutlery... :) He'll have sharp knives and a cooking fork for the preparation... but they'll pick up the food in their fingers...
Good for them (I originally typed food for them).
Alex can be a little stuffy at times... but I think my son has helped
him get over some of it... ;)
Some people are somewhat educable sometimes.
If a big chunk, a knife might be useful for the steak, but
one has to take care not to cut one's nose.
[snort] Nah... the knives got left on the table... we just picked up
the meat pieces and bit off them... :) I had cut the chunk of the meat
I brought home into a piece for each of us before servng it... :)
I've been known to cut a piece of meat off a chunk held
between my teeth.
Again, I'd reverse the ratio of cumin to coriander,
Of course you would, if you followed a recipe at all:-}}
There is that. Ian started complaining about his recipe
database and the eccentricities of MM, NYC, and some French
one that he uses, and he asked what my thoughts were, based
on the information from this echo. I just sort of laughed.
I can well imagine... :)
Considering our styles of cooking are so antithetical, it's a bit of
a surprise that in years past we managed to do pretty well in the
same kitchen. This year he didn't let any of us help at all, though.
Intent on just doing it himself, eh...?
Very much so, and I didn't know why.
Luckily, Lilli and Bonnie appreciate the contributions of hidden
fat, though both are scanty in their approval of big blobs of it. Rosemary turns a blind eye but notes that if I'm visiting for more
than a week, she gains weight. Swisher doesn't seem to care.
Fat doesn't seem to make me gain weight...
My idea is that there's a substantial proportion of the
population that is more like us.
I read as long as you don't take up too much of the hem.
I'd not like that much either, to be honest... become used to my longer skirts.... ;)
Pork tartare
Categories: raw, pork, starter, Australian
yield: 1 batch
200 g free range pork tenderloin
60 ml white soy
50 ml kombu juice
1 shallot
1/8 bn chives
4 white anchovies
4 egg yolks
100 g large red chiles
30 g sumac
1 1/2 c all-purpose flour
1 ts table salt
1 1/2 c milk
1 egg
25 g sumac
2 Tb olive oil
200 ml Worcestershire sauce
6 fresh bay leaves
4 g agar agar
Free range pork tartare with egg yolk jam, blackened chilli and sumac
lavosh
Clean the pork tenderloin by removing any fat or sinus, then place
inside a vacuum seal bag and add 50 ml white soy and 50 ml kombu
juice then seal and let marinate for 2 hr.
For the egg yolk jam add the egg yolks and 10 ml white soy to a
bowl and whisk together and then to a vacuum seal bag then place
into a sous vide circulator at 64C for 30 min. Once they are done
chill the bag down in ice water; once cool add the mixture to a
bowl and whisk until smooth; place in a piping bag and set aside.
For the blackened chilli lavosh place all the chiles on an oven
rack and grill over an open flame until black, then while hot add
to a blender with the olive oil and blend till smooth.
Meanwhile, in a stand mixer add the flour, salt and 1 egg to the
bowl and using the hook start mixing; after about 1 min add the
milk, blackened chile mixture and sumac and mix until smooth and
combined and let rest in the fridge for 1 hr. Roll out using a
pasta machine until the smallest setting on the machine then
place on trays. Brush with milk and sprinkle with sumac and sea
salt and bake at 180C/350F for 15 min or until crispy.
Next add the Worcestershire, fresh bay and 100 ml water to a pot
and being to the boil, then add the agar agar and whisk until
combined and steep for 20 min, after that pour the thinnest layer
possible on to a flat tray and set in a fridge.
Remove meat from the marinade and cut into 5 mm pieces and put in
a bowl. Finely dice the shallot and chop the chives and add, then
cut the anchovies into small pieces and add to the bowl. Mix well
and season with white pepper.
Place a small pile of the tartare mix just off centre of the plate
and cover with the very thin Worcestershire jelly and then top
with the blackened chilli lavosh, then pipe some of the egg yolk
jam and garnish the plate with society garlic flowers.
Chef Stewart Wesson via porkstar.com.au
Caution: eating raw pork is not recommended in countries
with minimal hygiene and poor animal husbandry practices.
Do this at your own risk.
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