Another trick to make Faux-noodles is using a kind of asian giant Radish called a Daikon. These Daikon Noodles are “To the tooth” like a good pasta noodle, and not as crispy as you might think a radish might be. It makes a good noodle for soups like this pork floss soup It’s also quite nice with a fatty meat […]
Salmon skin is usually removed and thrown away, or into a stock pot, or just used as insulation for the flesh against the pan. But with a little effort you can use it as a tasty garnish that turns the subcutaneous fat and skin into salmon bacon. Salmon Bacon The trick is to remove the skin with as […]
Everyone loves bacon, except those who can’t enjoy it for religious reasons, or Vegans … but perhaps I repeat myself. For 40 years we’ve been told not to eat bacon because it has too much saturated fat and that raises your cholesterol and that causes heart attacks. Except that that has all been shown to […]
Real or Homemade fresh Mayonnaise is an emulsion of small droplets of Oil each coated in an ultra-fine layer of lecithin (from an egg yolk) and suspended in a liquid that normally doesn’t mix well with oil, like Vinegar. Shelf-life Mayonnaise shouldn’t last for weeks on a shelf without the emulsion breaking down, but if you […]
Carbonara is awesome! It is a roman pasta sauce made from just 4 ingredients – any old cured pork (Bacon/Pancetta/Speck/Guancale), egg yolks, Parmigiana-Reggiano cheese, and a little white wine. The result is a creamy rich sauce with possibly the most perfect blend of those two most complimentary of flavours; Bacon and Egg. Over a freshly made Pasta, […]
This sneaky chocolate nut recipe started off as many do, as an after thought – How to use up some excess tempered liquid chocolate. The recipe is simple take some macadamia nuts and roast them in butter, with a touch of salt then cover them in a candy coating, then completely hide them in a chocolate.