Redirecting Perverts to the Refrigerator Since 1999
Update (February 2013) My dashi recipe remains the same but I’ve taken to searing salmon and having that as the protein. It’s a perfect combination. I sprinkle the salmon with salt and nanami togaroshi and sear in a hot cast iron skillet. It’s a beautiful thing. Dashi: 6 cups water 6-8 inch chunk of Kombu…
I made this soup a few times last year and each time I had to wing it because I forgot to write down the recipe. I had told my mom how I made it though and so this year she sent me the ingredients which had no amounts. So I was sorta winging it again…
Update (February 2013) I’ve changed my approach to pho, now with more pork because that’s always better! Take 3-4 lbs of pork bones and roast them in the oven at 400° until they are golden. Put that in a pot with 6-8 cups of water instead of the chicken stock mentioned below. The rest of…
7/13/11 Update: I made a summery version of this. Similar recipe, dropped the saffron. Instead of topping with pesto, I topped with fresh tomatoes and basil. I picked up some snapper at the farmers market the other day with the plans to make fish tacos. When I went to actually prepare the fish tacos I…
[singlepic id=896 w= h= float=none] Puree in blender: ~5 cups cantaloupe and/or honeydew 1 T grated ginger 1 T lemon juice Chill for at least 2 hours Stir in 1-2 T. powdered sugar if the melons are sweet enough Pour in Champagned to taste (optional)
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