Tag Archives: Cooking

An old man’s a bed full of bones

What’s to do with a kilogram or so of eel innards?  Stew them, in a mix of soy sauce, mirin, maple syrup and sansho, of course.

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There’s

store-bought sushi, conveyor-belt sushi, and then sushi made by a man whose family have been doing it in the same restaurant for five generations, this time with fish you have caught that day and until about three hours previously had been swimming in the deep blue sea.  I consider it an angler’s duty to cook any fish I kill but just ever so occasionally, it is a pleasure to ask a friend who happens to be a pro to deal with my catch (and I do make sure he takes a good cut of the bag as well for his own use).  I wasn’t disappointed this time, although after the second dish (well-peppered cutlassfish seared on a nuclear-hot pan with butter) I was a bit elevated in my spirits and forgot to take any photos of the cutlassfish arai (scorched then chilled in iced saltwater then sliced paper-thin), or the cutlassfish tenpura, or the fillets seasoned with nothing other than salt and lightly grilled (it needs nothing more) but hopefully these two photos convey a part of the deliciousness (and skill, devotion and dare I say affection, of the chef involved).  Thank you so much Mr. N.!

Close your eyes and think

of England.

Happy Eel Day!

Just kabayaki this year…

Do you like tongue, sir? Fnar fnar…

Few things can beat a good English-style cured ox tongue.  This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours.  If anything this was tastier; no loss of fat or delicious juices.  This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.

Faggot time!

Highly economical, highly delicious English-recipe faggots.

I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket).  They still came out very delicious.

Helping keep hovercraft clean everywhere

Sign of spring!