Timing is everything when doing a raindance
- Aug 25, 2020
- Reaction score
- Pittsburgh, PA, USA
Simmered for 20 hours. Then reduced to about half volume in another two hours or so.How long was your reduction?
Awesome my friend! I mean, the awesomeness starts with just getting fresh olives and then carries all the way through!Fresh green olives. Yes, they really have that colour.
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Curing in a 2.2% sodium hydroxide solution for 16 hours.
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Final product after leeching out the lye and curing in 4% salt brine for another week. The final brine is 3 parts vinegar, 17 parts 5% salt brine, and a few pickling spices.
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It is Nem nướng.This looks gorgeous!
I'm intrigued by the sausage. Very pretty! Looks a bit like Lup Chong, but with a finer texture. Does it taste the same?
Do you know the the name and/or where to source it?
Yep, that sounds about right. They are indeed sweet and umami/savoury. Very well balanced where they don't try and overlap each other that you can distinctly taste the flavours when you're chewing. This is due to the use of sugar for the sweetness and fish sauce mixed into the mince for the umami-ness.Thank you for the very detailed explanation! So, I think I have eaten this before, as meat balls on skewers at Vietnamese take-away stalls. The meat is definitely pork, and it has quite a sweet flavour to it, and it does contain a lot of fat, with a fairly soft and and fine texture. I suspect that this is what you might be describing?
I'll have a look around for this. I might try and chat to some of those take-away food stalls owners. There might well be one who can point me at a supplier.
Thanks again for the info!
My immediate thought, just looking at it, was, Man, that looks like it would be good on some cod.Nothing beats homemade salsa:
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Made from grilled tomatoes, red onion, green jalapeños, garlic. In a foodprocessor with cilantro, lemonjuice, some cayennepepper and cumin, pepper and salt.
Great with tortilla chips, nacho's, fajita's or any other mexican dish.
Found a recipe here. Doesn’t look like rocket science. The only unusual ingredient is annatto seed. If I can’t find that at my Asian supermarket, it’s readily available via mail order.You can always try and make it yourself and use a much more leaner mince if the fattiness is a concern. I am sure you can find the ingredients for the seasoning/marinade at the local Asian grocery.
Also used in Mexican cuisine, you might look there as well. One of the ingredients in Al Pastor, a favorite of mine.