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[QUOTE=Goldie;937896]Here to report that it was [i]lots[/i] better brewed with the tea leaf infuser! I may have to invest in a French press, although it worked quite well with the infuser. And that way I can only brew one cup at a time...[/QUOTE]
Yes if there is a whole pot brewed it does seem to all disappear somehow. I wonder how that happens....
I'm looking to make a dietary shift to more bone broths.
I'm feeling the need to diversify and experiment again. Figures -- less stress at work means more opportunity for cooking. LOL
SO, i'm thinking of expanding my fermentation as well as my bone-broth and soup-making. Then, focusing on utilizing less meat overall. Not because meat is bad, but because meat is expensive. LOL
Right now, we do fish twice a week, chicken 3 times, and then venison or beef otherwise. We occasionally have bacon/sausage (usually the sausage is "other meat" and not pork). We, so far, only make chicken stock.
I'd like to make fish stock (for iodine and also other good stuff) and of course beef and venison stocks as well.
I love to make soup with in-season veggies, so I'd love to get back into doing that for our dinners. It makes such a nice dinner! Serve that with some fermented veg and a nice raw seasonal salad of some kind, and YUM! Just sticking with the seasonal.
I love doing the seasonal foods, and it's been very cool -- this year the yield in NZ has been decent and diverse. As they say: "sweet as."
I've been eating a lot of bone marrow lately. It's a wonderfully fat source for ketosis and I swear it makes you feel like you've had a bone marrow transplant eating it. I always mean to keep the "used" bones for soup stock but I don't always succeed because my dog gives me *that look* and I just give in an let him have them. He has such fun slurping up any marrow bits I missed and gnawing off any gristly bits around the outside.
Fermentation is something I have always been too chicken to try. I keep thinking I'm going to get a bad batch and poison myself or something.
Soup is usually my remedy for leftover odds and ends that are not enough for a whole meal. A little of this, that, and the other thing, toss in a pot with some broth and let simmer and you've got something new.
[QUOTE=Paleobird;937897]At the Birdnest Sushi Bar tonight ladies and gentlemen we have the mixed sashimi platter on special. That is salmon in the front, ahi in the back, seaweed salad in between and a side of salmon roe. Ooooh I love that stuff. Eating it has all the fun of popping bubble wrap except that it is yummy oily fishy tasting bubbles that explode in your mouth.
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That looks fantastic! I'm not even hungry and my mouth is full of drool! I want to eat at your place, we don't have a source I would trust for sashimi, the nearest place is in the city about a half hour away. Sometimes being landlocked has some major disadvantages.
[QUOTE=primal me;937911]That looks fantastic! I'm not even hungry and my mouth is full of drool! I want to eat at your place, we don't have a source I would trust for sashimi, the nearest place is in the city about a half hour away. Sometimes being landlocked has some major disadvantages.[/QUOTE]Thank you. The secret is to find out where the Asian people shop. I love your avatar pic, BTW.
I think bone broth is more necessary here considering the damp plus the petri dish that is being with kids. Probably not as much in the sunny san-d without kids. :D
Also, i love soup.
Here is a funny from Flight of the Concords. A charity song called [URL="http://www.youtube.com/watch?v=_QsmuMGkIlA"]Feel Inside (And things like that)[/URL] . Too much funny. You must watch. :)
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This is me up a tree today. I went for a long hike with a friend and the Wolf Cub. We took a "shade break" under these oak trees and I just felt the need to climb one. It felt Grokian.
[QUOTE=Paleobird;937897]At the Birdnest Sushi Bar tonight ladies and gentlemen we have the mixed sashimi platter on special. That is salmon in the front, ahi in the back, seaweed salad in between and a side of salmon roe. Ooooh I love that stuff. Eating it has all the fun of popping bubble wrap except that it is yummy oily fishy tasting bubbles that explode in your mouth.
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Love sashimi. Had the good fortune to catch a couple of bonito yesterday. Am the only one in the house who's keen on raw fish so its all mine mine mine
[QUOTE=Paleobird;937897]At the Birdnest Sushi Bar tonight ladies and gentlemen we have the mixed sashimi platter on special. That is salmon in the front, ahi in the back, seaweed salad in between and a side of salmon roe. Ooooh I love that stuff. Eating it has all the fun of popping bubble wrap except that it is yummy oily fishy tasting bubbles that explode in your mouth.
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Oh my heavens! Salmon roe is my fav! Are these your plates or do you split this with your dad?
[QUOTE=peril;937958]Love sashimi. Had the good fortune to catch a couple of bonito yesterday. Am the only one in the house who's keen on raw fish so its all mine mine mine[/QUOTE]Lucky you. My parents taught me to appreciate sushi at an early age (they were always into asian cuisine). So I have to share.
[QUOTE=sbhikes;938064]Oh my heavens! Salmon roe is my fav! Are these your plates or do you split this with your dad?[/QUOTE]That platter was all mine, mine, mine (as Peril would say). There was another one just like it for Dad.
I had a long hike in the backcountry yesterday and my favorite place-where-real-Asian-people-shop supermarket that has sashimi grade fish is on the way home from there so I went a bit wild shopping while hungry.