Got a bit impatient with the heat, and it seems like if you don’t take your time it doesn’t get that right balance between sweet and toasty…
But – I played with some flavor combinations and interestingly enough the tanginess of mayo seems to go well with it. Now I’m getting ideas of roasting it until it’s really caramelized and soft and blending it into a roasted cauliflower mayo. Must investigate further.
As a dwarf, it’s hard not to be aware of the transformative powers of heat. In one of the mines I was working in, we had a room with four forges running day in day out. So hot, you’d start to sweat if you thought about the place while sitting in a tavern 10 miles away.
Only much later, once I left Niflheim and started to work in kitchens here and there, would I open my eyes to more unusual and pleasurable possibilities hidden within a fire (sorry Sou Far). Take a hearth, cozy and warm all night, a head of cauliflower and roast it long enough until it starts to brown and caramelize, turning creamy, toasty, sweet and nutty all at once. Layer the flavors with spices, sherry vinaigrette and parsley, serve on a crispy slice of whole wheat bread. Beats standing in front of a forge all day.
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There’s a rumor going around among bards that there’s a song recounting a 100 ways to prepare an egg. Unfortunately I haven’t heard it, but um…, here’s one? Would’ve preferred fresh chives, but sometimes you have to make do with what you’ve got.
I’ll say, it’s kinda fun trying to get those thingies to poof.
Chicken skin yakitori
I don’t know much about math, but me thinks the thousand layer thing is a bit of false advertising.
*Pant* *Pant*
Saw a chicken in the wild, had to chase it for harf an hour *glug*, that elusive, fluttery bastard. But I shall pay respect to that fine animal and make sure nothing goes to waste. Should be almost a week’s worth of meals. Or only harf a week if I’m feeling hungry *glug*. Let’s start with some soup.
Flour and water, touch of salt, spoonful of oil, it should be so simple. But to go from a shaggy, sticky mess to a dough so smooth, you could inflate it like a balloon, takes a little bit of patience and care. Add some scallions and Sichuan pepper, employ some ingenuity when rolling, and you’ll be rewarded with a crispy, chewy and layered treat.
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Somewhere, somehow, aeons ago, the gods of creation probably decided that potatoes, eggs and onions are meant for each other. And while I don’t dabble in the finer details of divine worship – I find it distracts me from a raucous song or a good drink – I thought it wouldn’t hurt to oblige.
Don’t you hate it? You stock up on your food, go adventuring, things turn super weird, you get distracted, next thing you know you have a bag full of stale bread.
No worries, just steam those suckers and serve them like tacos with some crisp lettuce and a nice dipping sauce.
Does not make the stuff we run into less bizarre though. Like at all.
*Haps*
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