Oh no doubts. Fears, but no doubts.
last night: homemade gyoza.
Tonight: Liver and onions and collard greens.
I like to give my family geo-cultural whiplash when planning my weekly menu .
Tonight: Liver and onions and collard greens.
I like to give my family geo-cultural whiplash when planning my weekly menu .
GasBandit
Staff member
A hot carl?!
Absolutely yucky disinfectant-made-flesh, or shark-turned-inedible-what-did-you-do-to-this-poor-beast?.
That's something I've always wanted to try cooking. I never do because I think all of the garlic will be insanely strong even though I know the unpeeled garlic isn't the same as peeled, minced garlic.
Roasted garlic lacks that sharp astringent type flavor that normal garlic has--much like how grilled onions lose the sharp tang. Roasted garlic is sweet and delicious.
At thanksgiving, I make "9 heads of garlic mashed potatoes" and the family loves it. I start out by chopping off the tops of garlic heads, cooking the bottom in a skillet for a bit (to make sure the bottom gets a head start over the open tops), and then pop the whole thing in the oven to roast before blending it in with mashed potatoes, butter, and a bit of heavy cream.
Once those things are roasted, the cloves just pop right out, and you can smoosh one between your fingers they're so soft. So delicious.
Like I said, I know whole unpeeled cloves aren't the same as peeled and minced garlic when cooked. I just can't get past 40 cloves without my brain automatically saying "Holy crap, you're going to reek for years!"
The reason hakarl is fermented with lye is because the flesh of the Greenland shark is highly toxic. It's only passingly edible after decaying while hanging in the open air in a drying shack for four or five months, to allow the urea and other concentrated chemicals in the flesh to break down. If they didn't do anything to it, it would kill you.
So will plenty of other things
It's still really unpleasant to eat and...well, I can understand you need something to eat given the outside temperatures there, but I'd still rather eat pretty much anything else, including haggis - and I'm not a big fan of that either It's probably a lot like cheese - someone left something out, some magic happened, and the end result turned out to be slightly better than starving to death.
Well, long pork does go with a Paleo diet... as long as it's free range.I've tasted it, and I'd actually really consider long pork before I'd consider hakarl again
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I think mace or a good old-fashioned baseball bat works best on the sparkly morons.I like vampires.
Not sparkly ones though.
So thanks to this I discovered the YouTube Wreckless Eating channel, where it seems > 50% of the videos include the phrase "*VOMIT ALERT*"
--Patrick
GasBandit
Staff member
That actually looks not half bad.
I don't care if it's 50 degrees outside. It's grillin time
grilled pork chops, ranch style beans, glazed ginger carrots.
Incidentally, do you know how hard it is to get ranch style beans up here?
grilled pork chops, ranch style beans, glazed ginger carrots.
Incidentally, do you know how hard it is to get ranch style beans up here?
GasBandit
Staff member
I ordered pizza carry out to pick up on my way home. Wish the app would tell you estimated wait time before you ordered, been sitting here 20 minutes watching the employees run in circles and freak because the other location's phones went down and they are hopelessly slammed.
figmentPez
Staff member
Veggie pizza with goat cheese. So good.
Making potstickers with the family.
I'm had this with a sort of spicy olive oil dusting, mushrooms, feta, spinach, and bits of tomato on a flatbread crust. It was pretty damn good.
