Text 34471, 102 rader
Skriven 2013-03-05 05:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: far north 210
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 JW> I am lucky, since I don't have a cellar, that my climate is such
 JW> that my home is almost always low humidity and rarely warmer than 72

There is that kind of luck. What do you keep the thermo at
in the wintertime, 18 or so? (thinking of the delicate Lilli
and her southern Californianness).

 JW> buck more. I do keep an eye on them and with the first sign of mold
 JW> on one of them, I discard it, peel the rest, wash them and store
 JW> them in a plastic bag, refrigerated. They will last an extra month
 JW> that way. If I have a lot, half of them get confitted in pork fat
 JW> and refrigerated.

Good idea, but that level of isolation seems extreme.
A slightly moldy onion can be used if it's not too soft,
and even then it could go into stock.

I bet that onion confit in lard makes for a heavenly-smelling
house.

 JW> It looks like our bout of cloudy but warm weather (-2 C yesterday,
 JW> -10 today) is coming to an end. Latest forecast for Thursday has an
 JW> arctic high moving in, clear skies but colder temps ... a high of
 JW> -23 and a low of -30. 

I'm not sure I'm prepared for this ... 

 JW> Next random recipe, recently downloaded... looks a bit like Tex-Mex
 JW> salsa. 
 JW> Title: Yemeni Chutney, Shitni, Sahawiq 

And were the cheese strewn on top rather than mixed in,
it would be similar to stuff I've [strike]had[/strike] seen
in Greek and other Mediterranean restaurants.

=
 JW> The leg and hock are generally sold separately here too. The week of
 JW> of the picnic specials the hocks were actually the most expensive of
 JW> the three cuts!

Must have been a recipe in the latest Good Housekeeping
or something. I actually like hocks a lot but will not
pay a premium for them. Same with chicken wings and a
lot of foods that have become fashionable in my lifetime.

 ML> What would fermentation products of the native yeasts
 ML> taste like?
 JW> The sourdough bread had a mildly unpleasant off taste and didn't
 JW> rise well.  The bacteria that eventually took over the fourth
 JW> generation of my first batch of yogurt was really nasty smelling.

The key word being bacteria, I think.

 JW> I'll get fresh starter when I go shopping; I thought I would wait
 JW> until you arrived before stocking up. We can cruise the butcher shop
 JW> and the bottle stores together.  

As Lilli prefers a meat and booze diet, she might enjoy
that as well, but I discover that she has suppressed a
side of herself, perhaps to impress me, in that she
actually will occasionally eat a salad.

 ML> Deal. How many USD should I bring, presuming that I can
 ML> change them for CAD someplace in town.
 JW> The best exchange rates are at chartered banks.

You don't need any USD, do you. What my current plan is:
have Lilli use her credit card as often as possible, then I
pay her back in USD. The exchange rate is as close to parity
as makes no difference, so accounting should be easy.

 JW> But we shall, at least twice, while you're here.
 ML> It is cost-ineffective.
 JW> The only guy in town who cooks better than me is Pierre who is
 JW> burned out and the Thorton chef whose tapas I simply can't afford.

It might be interesting to poke one's nose into Thornton
anyhow, despite the below. I checked: it takes credit cards.

N.W.T. Rocks The Cocktail
cat: booze, text only
yield: 1

All you need is cranberry juice, berries and a good
vodka. I use Polar Ice Vodka.

Take 3 or 4 ice cube trays fill them with cranberry
juice, then in each slot put cranberries and blueberries
1 or 2 in each; I use local berries in mine but obviously
it is hard to get northern berries in other places so to
keep it fun and local use your own fresh picked berries.

Freeze your cubes.

In a martini glass fill to the top with the cubes.

Pour 2 oz vodka over the cubes.

Flint Palmer, Thornton's Wine & Tapas Room
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