Text 34170, 121 rader
Skriven 2015-12-10 16:33:04 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: strong flavors 645
==========================
> Some people claim they order Tamagoyaki first at a new place as
> a test and then decide if they are going to stay and order or not.

I've heard that. The theory is that if they can't make
omelet they can't be trusted with anything. Also, it's
a more exacting skill than meets the uncritical eye.

>  > I trust it was some kind of fish roe, otherwise the mind boggles.
>  ML> Nope, imitation. Possibly derived from some sea creature
>  ML> but more like sodium alginate with saltwater or similar.
> That made me go to Google which in turn lead me to YouTube and a
> European promotional video from the company with the patent. They
> use fish paste, agar, artificial colour and "flavour".

Mmm - flavor. Why don't they use, like, squid ink, so
they can call it "natural color"?

 The process
> that forms the little spheroids is fascinating. What will put off
> some viewers is making the fish paste. Fish are gutted and then
> tossed into a massive blender ... complete with scales, bones, fins,
> tail, head, gills and eyeballs.

I don't see why they even bother to gut the fish.

> http://tinyurl.com/fake-caviar

For those who might have objections, Here are two 
vegan versions -
caviarkelp.com
vegcaviar.com

> So how did it taste? At least as good as pollock "sea legs" I would
> hope. 

The fake stuff I've had isn't much like caviar, but
rather sort of nothing. I am no expert, though.
Someday when I have the money I'll do a comparison
tasting of vegetable vs. fake vs. other-species vs.
sturgeon caviars.

> Speaking of wobbly little spheroids I picked up a package of
> extremely cheap tapioca at my Asian store and the damned balls
> disintegrated when cooked. So instead of soft starch balls in a
> custard I ended up with a cloudy homogenous mass that quivered like
> agar when chilled. I was initially unhappy but upon tasting it I
> decided I liked the taste and texture as long as I didn't think of
> it as tapioca. I called it cassava gel when I served it.

That sounds like many Asian desserts. The fish eye
puddings are pretty unheard of.

>  ML> Has Pierre managed to still avoid being found?
> Apparently he is in Quebec City and refusing to talk to the media.

What can he do now, besides move to some country where
his notoriety does not precede him?

>  > We also have a new brewpub up and running
>  ML> Every town needs a brewpub.
> It's so popular so far that it's hard to get in and they even ran
> out of (properly aged) beer at least once. "Come back tomorrow
> when we tap the next keg."

That's success. Maybe your town needs two brewpubs!

> I am not going to send you my last turkey recipe because it has dill
> in it!

I try to avoid that particular Umbellifer as you know.
As we've mused on before, there are several that I
tolerate well and one that I really love. That is to
say, under most circumstances.

Cumin-Roasted Potatoes with Caviar and Smoked Salmon
categories: starter, fancy, Bon App, wtf
Yield: makes 24

2 lemons
1/2 c water
4 ts coarse kosher salt
1/4 c fresh lemon juice
1/4 c extra-virgin olive oil
1/2 c creme fra˙che or sour cream
1 ts (packed) minced fresh dill
1 ts (packed) minced fresh cilantro
2 Tb olive oil, divided
1 1/2 ts coarsely crushed cumin seeds
12 sm fingerling potatoes, halved lengthwise
3 oz thinly sliced smoked salmon
- cut into 1/2-x-2-1/2" strips
1 oz caviar
Small fresh dill sprigs

Using vegetable peeler, remove peel (yellow part only) from 
lemons. Simmer peel, water, and kosher salt in heavy small 
saucepan over medium-high heat until salt dissolves. Reduce 
heat to low and simmer until liquid is reduced to 2 Tb and 
peel is tender, stirring occasionally, about 10 min. 
Transfer peel with liquid to jar. Add lemon juice and 
extra-virgin olive oil. Refrigerate at least 1 day and 
up to 1 week.

Drain peel; mince. Stir creme fra˙che, minced dill, cilantro, 
and 1 Tb minced peel in small bowl. Cover and chill at least 
2 hr and up to 8 hr.

Set rack at lowest position in oven and preheat to 450F. 
Brush nonstick baking sheet with 1 Tb olive oil. Combine 
1 Tb olive oil and cumin in large bowl. Add potatoes; toss 
to coat. Sprinkle with salt and pepper. Arrange potatoes, 
cut side down, on baking sheet and roast until tender and 
cut sides are brown, about 12 min. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each 
with 1 ts crčme fraäche, 1 salmon strip, and 1/2 ts caviar. 
Garnish with dill sprigs. 

Bon Appetit December 2004
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