What better way to celebrate than with a French recipe comprised of economical parts of pork boiled to death and smashed into a paste? I am sure the authentic dish comes in a fancy crock, artistically photographed with strategically placed rustic bread or dried herbs and some kind of artesan chopping board. Mine comes in plastic tupperware from a 100-yen shop. Properly cured and fat-sealed, rillettes should technically last several weeks or longer; for some reason in my house they only survive about two days!
Would you like to see my plums, Madam? I finally got round to studying how to prune and look after Japanese ume plum trees. Indeed there is a Japanese proverb: only an idiot cuts a sakura tree, and only an idiot does not cut an ume tree. Such work starts in winter and seemed to have immediate benefits, rewarding me with a bumper crop this year. This is this year’s first batch of ume syrup, a non-alcoholic, very sugary extract of the fruits.
Southern proverb: if you boil/steam your ribs, the terrorists have won. These guys came from Aichi’s finest Western meat supplier; done in a little under 4 hours on the Weber, with sakura wood smoke.
Plentiful shirogisu (Japanese whiting) sashimi. NB: I didn’t make it, the onsen did! And thank you Mr. K. for taking the photo!
here in Tokyo.
This one from Hachijojima.
People are so nice to me! Thank you Mr. K!
Now that my physiology has somewhat recovered from Guam (buffets, fried food and beer every single day, essentially) I thought I would celebrate this by making some sausage. To be precise, Ruhlman & Polcyn recipe all-beef hotdogs. The recipe is simple, a healthy 1:1 ratio of beef to beef fat, seasoned with paprika, coriander seed, mustard powder and (probably too much) fresh garlic in a natural hog casing and hot-smoked on the Weber. The result is not bad!