Text 32598, 62 rader
Skriven 2015-11-01 16:48:00 av JIM WELLER (1:123/140)
Ärende: tastes
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All five species of Pacific salmon have migrated over the top of
Alaska and into the Beaufort Sea at some point in time but they
don't thrive in the cold waters there and remain relatively rare.
Some of them go up (upstream is really down south) the Mackenzie
River to spawn but they are rarely seen south of the Bear and Liard
rivers. A few chum make it all the way to Great Slave Lake though
and last month a lone chum salmon was netted in the mouth of the Hay
River on the south side of Great Slave Lake which is only the second
one to be caught there in 40 years. As it is not actually rare or
endangered, just lost, the fisherman smoked and ate it. He did
however photograph it and turned the head over to a wildlife officer
at the Dept of Renewable Resources for record keeping purposes.

Michael and I have both said in the past that one easy way to turn
ordinary chicken stock into superior chicken stock is to add a
little pork. Well last weekend's batch of broth could only be
described as uber-superior. We recently had our first fall turkey
and pork has been reasonably priced lately compared to beef. So, in
my largest pot I simmered a turkey carcass, one each a fresh and a
smoked pork shoulder bone, the two pork rinds, a half dozen pork
chop bones and a half rack of spare ribs. It yielded 2 gallons of
really wonderful stock and a quart of meat picked off the bones. I
successfully froze quart batches in plastic containers without
splitting any of them and so I now have 8 lovely soups or stews
coming up in the weeks to come (just 6 at time of writing actually).

Another homemade treat that's both cheaper and tastier than store
bought ... Roslind had purchased a box of Grissol brand rosemary and
olive oil flavoured baguette rusks. They were quite good but I was
horrified to discover that they were an astounding $20 per kg.
That's a steak price, not bread and flour is a mere $0.50 per kg. I
bought some day old, half price, sourdough baguettes ($3.30/kg)
sliced them up, brushed them with oil, seasoned them and baked them
at 400 F until they turned the proper shade of golden brown. So
simple a child could do it plus I get to pick my own flavours. This
is going to be a regular thing around here from now on.

I often deep fry pita bread triangles to make chips but last week I
used naan bread wedges for the first time. Unlike pita which balloons
up with a big air bubble when it bakes and then can be easily peeled
into two thin layers, naan remains a solid loaf as it bakes. When
it gets fried it go crusty on the outside but not crisp all the way
through. It also absorbs a bit more oil but has a nice texture and
flavour for all that. I dusted this batch off with curry powder
which seemed appropriate somehow. The result was OK but pita wedges
(and of course nacho chips) still rule.

We had a pot roast recently and I made up a large batch of Yorkshire
puddings (individual serves in muffin tins) and had several left
over. A few of them got sliced up and sprinkled into the soup made
with the leftover meat and gravy as a sort of crouton. I also
stuffed some with a combination of leftover turkey dressing, diced
raw onion and shredded Mozza cheese and microwaved them. A novel use
of leftovers I thought and a tasty one as it turned out.
      
YK Jim 

... It tastes like something that, deep down, you know you'd like.

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