Text 30748, 63 rader
Skriven 2015-09-09 11:40:00 av MICHAEL LOO (1:123/140)
Ärende: Alaska tastes 214
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Swisher catches fish but won't eat it. He pronounces the L in
salmon. I eat fish but can't catch it. I don't pronounce the
P in humpback.

He gave me some sockeye, which I had a few ways - raw (I did
the thin sheet cut and found only one worm, which had ceased
wriggling anyway), shio-broiled, and in soy sauce. It was
pretty good - very firm, very red, pretty tasty, but I can
understand who some sushi chefs age their fish a day or more
before sushiizing it - too much of a fresh protein, almost
eggy, taste. For sure I had my vitamin A for the month.

I made fried rice out of the leftovers from Kava, an old pork chop
(marinated in soy and sugar and pan-broiled first), half a chicken
breast, and some vegetables. Eggs, Kikkoman, and scallions to
finish. The rice cooked up perfectly Japanese, firm yet adherent,
pearly. In general, pretty decent.

La Victoria salsa brava is Swisher's current condiment of choice
- it's sort of like ketchup but is not sweet and spiced in a
vaguely Latin style. The label said HOT, and Bill went into a
story about how he had a roommate who brought home a Canadian
girl who proceeded to load up her food with this stuff as though
it were ketchup, with the expected result. That relationship
lasted two weeks, he said. The stuff is noticeably spicy; in
no way is it actually hot.

There was leftover meatloaf of some antiquity - it had been
made lowfat, with 90/10 ground beef that he'd picked up on sale
because it was half price and thus below the price of 80/20 and
thus an apparent bargain, mixed with ground heart-healthy turkey.
My meatloaf is better, because I use 80/20 or fattier and some
breadcrumbs to soak up the lusciousness. Bill had run out of
ketchup, so there wasn't enough of that in the mix, so the
bitterness of the ground turkey (what do they do to the stuff?
it's always bitter) came out full force. He was about to throw
it away, but I suggested slathering it in that La Victoria,
which he did, which made the gray meat matter more palatable to
both of us.

Smucker's apple butter has mixed apple, dark spice, and caramelly
molassesy notes; it's way too sweet but pleasant enough. I compared
this with Swisher's apple butter, made with my tutelage from
windfall apples that he got in a trade for salmon with his lawyer
Deirdre. I think Swisher has a crush on Deirdre, of whom he speaks
with reverence and often. She's the widow of his best friend, so
I bet there's some conflict there. Anyhow, this other apple butter
is much more tart than sweet and has an intense, puckery flavor. I
haven't done the obvious experiment and mixed the two. P.S. Now
I have. Sm - decent, way too sweet; 50/50 - still too sweet, good
balance of flavors; 1:2 Sm to Sw - ideal sweetness; pure Sw - pretty
tart, best concentration of flavor. I figure one-third commercial
mixed with the real stuff makes a pretty good spread.

Star brand Balsamic vinegar - just like anybody's red wine vinegar
but a little thicker and sweeter. I don't know who the criminal was
who first misused this term or the criminals in government who
allowed the custom to continue. This is not Balsamic vinegar and
resembles the real thing even less than most available ones.

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