Evolution of a dish. Or two.
May. 29th, 2008 07:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceOkay, this is me officially giving up on working. It's no go the prose today. Let's talk about food.
First there was the tripe, which various people asked about. I stewed it with pork and beans and chorizo, and it was good (tho' people asked if perhaps this was entirely fair, because I had so hedged it about with good things, it barely had the opportunity to fail; which is fair critique, and next time I will be much simpler with it, and see if it still stands up). But - having jokingly called it the fish-course, sea-tripe or stewin - I thought about it, and tried it the next day as the porky-beany-tripy bed beneath a fillet of cod, fried crispy on the skin side and barely at all on the other so that it flaked all gleaming and translucent. And that was yummy. And then I added lots of stock to the rest of it and called it soup, and that was yummy too, tho' by me almost all soup is yummy.
So: a certain success on the tripe front, with requests for clarification.
And then I made a Catalan dish of beef-in-chocolate, except that it starts off as beef-in-sherry and then not very much chocolate goes in almost at the last minute, along with a cinnamon stick; and that was nice too, because you could taste all of it in balance. And last night I heated up what remained, adding nothing - and it tasted a lot more chocolaty than it had before. And today there's still a panful left, so I'm heating that through, and it tastes entirely like beef in chocolate, so I've chucked in a couple of chillies just to ring the changes.
First there was the tripe, which various people asked about. I stewed it with pork and beans and chorizo, and it was good (tho' people asked if perhaps this was entirely fair, because I had so hedged it about with good things, it barely had the opportunity to fail; which is fair critique, and next time I will be much simpler with it, and see if it still stands up). But - having jokingly called it the fish-course, sea-tripe or stewin - I thought about it, and tried it the next day as the porky-beany-tripy bed beneath a fillet of cod, fried crispy on the skin side and barely at all on the other so that it flaked all gleaming and translucent. And that was yummy. And then I added lots of stock to the rest of it and called it soup, and that was yummy too, tho' by me almost all soup is yummy.
So: a certain success on the tripe front, with requests for clarification.
And then I made a Catalan dish of beef-in-chocolate, except that it starts off as beef-in-sherry and then not very much chocolate goes in almost at the last minute, along with a cinnamon stick; and that was nice too, because you could taste all of it in balance. And last night I heated up what remained, adding nothing - and it tasted a lot more chocolaty than it had before. And today there's still a panful left, so I'm heating that through, and it tastes entirely like beef in chocolate, so I've chucked in a couple of chillies just to ring the changes.