parbaked
Senior Member
Clam chowder, shrimp Louie and a Ukrainian inspired cucumber, radish salad…Slava Ukraini
There is a similar German dish, "Labskaus". Also made with things that were available on sailing boats and had a long shelf life. Ingredients are corned beef, potatoes, onion, pickled cucurmber, pickled beetroot, and spices (mustard, salt, pepper, bay leaf, and cloves).I made a riff on an old USSR seamen dish.. "marakoni po flotski".
That image really makes me unease...There is a similar German dish, "Labskaus". Also made with things that were available on sailing boats and had a long shelf life. Ingredients are corned beef, potatoes, onion, pickled cucurmber, pickled beetroot, and spices (mustard, salt, pepper, bay leave, and cloves).
The whole thing is cooked into a thick paste, sort of the consistency of mashed potato, and often served with pickled herring and a fried egg.
It's great winter warmer food. I haven't made it in ages, need to resurrect that again soon.
It doesn't look like much, but is really delicious. Salty, sour, meaty, and filling. Great winter food!That image really makes me unease...
it does sound vert hearty, I was just refer to the fried egg on the raw meat.It doesn't look like much, but is really delicious. Salty, sour, meaty, and filling. Great winter food!
That's not raw meat. The whole thing is cooked. The red color comes from the beetroot that goes into the mix.it does sound vert hearty, I was just refer to the fried egg on the raw meat.
Gotcha, I got try it sometimes.That's not raw meat. The whole thing is cooked. The red color comes from the beetroot that goes into the mix.
pickled herring is awesomeThere is a similar German dish, "Labskaus". Also made with things that were available on sailing boats and had a long shelf life. Ingredients are corned beef, potatoes, onion, pickled cucurmber, pickled beetroot, and spices (mustard, salt, pepper, bay leaf, and cloves).
The whole thing is cooked into a thick paste, sort of the consistency of mashed potato, and often served with pickled herring and a fried egg.
It's great winter warmer food. I haven't made it in ages, need to resurrect that again soon.
Berbere spiced lamb fillet and cucumber-lentil salad with mint and wild garlic flowers.
View attachment 179568
I cant get that HMB farm to answer any attempts to contact (email/calls), I'd love to pick some up locally down there rather than dealing with shipping. I'm not too far away from them in Pacifica. How was your experience with them and the wasabi in general?Easy Kaisen-Don with sashimi from Nijiya Market and fresh wasabi from Half Moon Bay…
View attachment 178507View attachment 178506View attachment 178508
I have never dealt with them directly. I buy it at Nijiya Market in Japantown.I cant get that HMB farm to answer any attempts to contact (email/calls), I'd love to pick some up locally down there rather than dealing with shipping. I'm not too far away from them in Pacifica. How was your experience with them and the wasabi in general?
Thanks - a happy accident for sure!Gosh damn Lars. That's a great pic!
beautyNose-to-Tail Mahi-mahi for last night's supper party.
Wood Grilled Mahi-mahi with Calamansi and Currant Tomato + Mahi-mahi Sashimi + Negi Shiira (Mahi-mahi Tatare)
View attachment 179587
View attachment 179589
View attachment 179590
View attachment 179591
View attachment 179592View attachment 179594
Can you clue me in on the joke? I don't get it.I think outside of Pittsburgh "spelt flour" is known as "spelled flour" <Pittsburghese insider joke, either yinz get it or uins don't, n'at>
That looks bloody awesome! Very beautiful!Nose-to-Tail Mahi-mahi for last night's supper party.
Wood Grilled Mahi-mahi with Calamansi and Currant Tomato + Mahi-mahi Sashimi + Negi Shiira (Mahi-mahi Tatare)
Oh, no, no—should’ve mentioned the sashimi platter had both mahi-mahi (light colored) and; ahi (red) from a chunk I bought from same vendor.That looks bloody awesome! Very beautiful!
I take it that the sashimi is all from the same single fish? If so, it's amazing to get that much color contrast from the same fish!
Mahi Mahi is not available in Australia I believe. At least, I've never spotted it at a fish market. If it's around, it's definitely uncommon.
Dialect thing.Can you clue me in on the joke? I don't get it.
As you might have guessed, I'm not from Pittsburgh
It's definitely around but like you say not super common. I know it's a fairly well targeted species for recreational fisherman around Sydney. Nice flavour and supposedly a relatively sustainable fish as they're fast growing.That looks bloody awesome! Very beautiful!
I take it that the sashimi is all from the same single fish? If so, it's amazing to get that much color contrast from the same fish!
Mahi Mahi is not available in Australia I believe. At least, I've never spotted it at a fish market. If it's around, it's definitely uncommon.
Cheers! Mahi-mahi are very vivid colored fish, they lose it, turning grayish when dead.beauty
On one of our trips we were on a boat and basically having what the sea offered to us.Not the completed dish.
Picked up a mahi-mahi from the market—will be the main feature for tonight’s celebratory feast. Lefty deba sharpened and at the ready!
View attachment 179416
Enter your email address to join: