If you like oyster ‘shrooms, consider growing your own. Look into laundry basket oyster mushroom growing. The site where I kept my basket (under a huge rhododendron) still gives me a flush each year.
The only problem is you harvest a months worth each day.
Beat you to andouillette by about thirty years (so not recent in any way). Thankfully, I bought it as street food and so was able to drop the better part of it into a the next refuse bin we passed.
But that reminded me - again not especially recent, for which I apologize - of gesiers. Goose gizzard, definitely a delicacy in France. I misread a menu and thought my salad would be salami with a garnish of gesiers - oops, it was the other way around, with a huge steaming pile of gizzard in the middle. Mrs T almost choked laughing.
I ate it. Rather offaly - not my sort of thing. But man, so much better than andouillette.
j
Wikipedia says:
True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon.
How did you like the purple potatoes? My own personal experience with them has been disappointing; the ones I’ve eaten have been very waxy, and essentially flavorless. And I love red potatoes, which are also waxy.
TL : DL - that link has a picture of andouillette in aspic. Yummy!
Ah - the “distinctive odour coming from the colon…”
With the passing of years the horror has diminished. I now only have and intellectual memory of how awful it was; and no longer the visceral revulsion I had at the time.
j
ETA: off to Shoreham market tomorrow with friends; so we’ll be on the lookout for more Turkish goodies to try.
Try their Delight- it’s worth foresaking Aslan!
OMG. That’s exactly what I thought it looked like when I was a kid. Very off-putting. Nearly all my high school friends were Jewish, but none of them ever offered me gefilte fish when I was at their houses.
I’m genuinely confused here. As a British person, Turkish delight is a commonplace, but I have never heard of Asian Delight. Am I simply being whooshed?
j
No, just misreading the post you’re replying to. It’s ASLAN, not ASIAN – a reference to the Chronicles of Narnia.
There you go - shit eyesight and complete ignorance of The Chronicles Of Narnia. {Sigh}
j
For some reason I know (I think) that Aslan is a lion. Hmm. Pervasive.
Yeah, but he’s also Jesus, sort of.
Now that I didn’t know. Thankfully.
j
Cauliflower Mucver. I had the more usual zucchini variety last time. They’re fine. perfectly pleasant, but…well, looking at recipes now they always seem to be arranged around a dip, and I can see why. I’ll get that sorted for next time.
Schoug - a Yemeni spicy paste which is, as far as I can see, pulped coriander leaves in a little olive oil, spiced with garlic, green chillies, coriander, cummin etc. Very nice, but a bit powerful for me these days…
j
I make a variation of chimichurri sauce that is like that.
We have a bad habit of buying these goodies with no clear idea of how to use them. My first impression of Schoug was based on just eating some on a little bread to see what it was like. A day to think about it and, I reasoned, that’s gonna be good with cottage cheese. It wasn’t good. It was great. And surprisingly, it was excellent with Cheddar as well.
So - @kayaker, if you could be so kind, any tips? What do you use your chimichurri variant with?
j
Filet mignon! I have the butcher cut two extra thick filet mignon and soups vide rare. I use a torch to sear the steaks and serve with chimichurri sauce.
Baked potatoes are also delicious with chimichurri.
If I have chimmichurri left over, I’ll put a small amount on toast, like I would with Vegemite/marmite.
I love sushi, and ever since I started going to real sushi bars – those would be the kind manned by real Japanese chefs and that require you to take out a second mortgage to pay the bill – I’ve had all kinds of wonderful exotic stuff. Among the foods I’d never otherwise have ever touched but really enjoyed as sushi: eel and sea urchin. I’ve still never had fugu* though, but I don’t know if anyone makes it outside of Japan, Korea, or China.
* - A puffer fish containing one of the most deadly toxins in nature. Apparently quite tasty as sashimi if the organs containing the poison are properly removed. Otherwise it kills you.
Apparently there is a “right way” to prepare/eat it which makes it palatable. I have not had the courage to try (and seems more bother than it is worth) but apparently enough raw onion covers all sins.
FWIW:
I don’t get this. Of course the sous vide makes it safe to eat, but don’t you like your bacon at least a little fried and crispy? At any rate – what are the advantages of doing bacon in the sous vide other than saving time when serving? Do you find it tenderizes it?