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Your Food Thread

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thør said:
https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/15826319_1288116771224081_3377186083061816224_n.jpg?oh=a650a32e113ab46044f0f3bb3ef77ca1&oe=58DF853E
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Ling cod, yes?

I think they are only (and rarely) found off the coast of Alaska like that, and do not retain that marine hue when cooked.

Looks beautiful, and like something from a Dr. Seuss cookbook.


Edit:

Reading up on it, not just found in Alaskan waters, but all up and down the west coast. Interesting how the flesh becomes blue, and only in about 15 - 20% of fish.
 
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For me a quick meal is usually some form of pasta with a bit of whatever I happen to have at hand.

For more advanced meals (usually for dinnerparties or such things) I can leave a side of beef to marinate in portwine, garlic, onions, a hint of cinnamon and such goodies, for a day or two before letting it roast slowly in the oven for another day on just enough heat to actually cook it and then serve it up with a mix of roasted veggies, some form of potatoes and gravy made from the marinade and cream.
 
Last year I made fermented garlic. Approximately 10 bulbs' worth. I let them ferment for roughly 4 months or so. I forget. Then I transferred them to the fridge where they have remained largely forgotten until a couple months ago. I've been trying to use them up in part because I waste entirely too much food already.

Anyway, I freed up one of the mason jars and was loathe to throw out the brine. And then I thought, "Hey, why not try fermenting eggs in this?"

And so I did. One of my better decisions, if I do say so myself. They have a delicious garlicky flavor and went extremely well with my homemade sauerkraut.

Anybody in here do any fermenting? The non-alcoholic kind, that is.
 
I've been watching too many cooking documentaries and I have the itch to be challenged. I need new recipes to conquer.
 
How about an appetizer of suck my fat clit? :)




Back to food, I will take my punishment of 10 lashes with string cheese please.
 
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Currently in South Korea and I have to say I find the local food unimpressive. It's good, but unimpressive.
 
My water kefir grains arrived! :D

Now I have to wait another 2 days for it to ferment. :(

If you've never heard of it, water kefir is made with water kefir grains and sugar water. It's a probiotic soured beverage that's very good for you. It can be further sweetened with more sugar or juice in a variety of ways. And it grows, so you can keep making more and more of it!
 
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