Text 26931, 43 rader
Skriven 2012-07-05 22:34:00 av JIM WELLER (1:123/140)
Ärende: changing tastes
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It took 23 years (Burt's aunt would be proud of me) but I am finally
coming around part way to Roslind's perspective on rutabagas and
avocados. I will now concede they are edible... occasionally... in
small amounts... with lots of seasonings. Rutabaga is much improved
by soaking in water with both salt and sugar to reduce its twang
down to manageable levels and is good with pepper and garlic or
pepper and nutmeg (but not garlic and nutmeg). Avocado is certainly
OK spread THINLY on sandwiches (as in the BLOAT).

Sadly she has not come around to my way of thinking on eggplant and
sweet potato simultaneously so I can only eat them when she is in
Kugluktuk.

I have also changed my mind about boneless, skinless chicken
breasts.  I shall no longer refer to them as bland and tasteless so
much as delicate and subtle. I bought a 10 pound bag of them on
extreme mark down and have been grilling them two at a time. The
first secret is not over cooking them until they dry out; I am still
working on my timing there. The second is they take well to brining,
marinading, mopping and finishing sauces and the choices are almost
unlimited as everything adds to their flavour, nothing clashes. So
far I have done two of them marinaded in butter masala spices and
yogurt, a pair of them in vinegar, sugar, soy sauce, garlic, ginger
and chilies (yep, I yu shianged them), another in Dijon mustard and
ranch dressing and a fourth pair in gingered cherry juice. They all
turned out very nicely, juicy and well flavoured. And the used
marinades, once boiled to kill any S-bugs floating in them, make
great sauces. I'm out of hardwood chips so I have resorted to
burning off my accumulated nut shells (I have a year's worth of
eating nuts on hand) for extra smoke. Pistachio shell smoke is
really good together with the cherried marinade.  


Cheers

YK Jim


... I don't eat red meat anymore.....I cook it until it's just pink

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