“Haps … munch …“
A Ranger always manages to find food and I fur suuure never starve. “munch .. munch”
But let me tell you spring is the best time if you want to experiment with the things, that nature presents you. “munch .. munch” Coughwort for one is obviously always a feast for the eyes, “munch” but a dressing made out of it’s stems “munch munch munch munch … munch munch” fits the little puffs filled with goatcheese and some salmon just perfectly.
“Wait! why is my plate empty?”
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Pork ribs with a kombu, salt & lemon pepper dry rub.
So, if you want umami (essentially glutamates) in your food, there’s many ways to go about it. Soy sauce, fish sauce, miso, parmesan, tomatoes, mushrooms, plain ol’ MSG, heck, even green tea has some, and there’s many more sources. What really fascinates me about kombu right now is how it totally adds a savory taste to whatever you throw it on, but at the same time it seems to be much more subtle than the other ingredients. Your ribs just happen to taste more mouth-watery all of a sudden.
Got served some Vietnamese coffee today. No pics though.
Kinda ambivalent about the taste of the coffee roast, but the brewing process is fun. Maybe I’ll get some of those filters someday.
Another fast food classic, I was wondering how close I could get to a prototypical hot dog (I know there’s all sorts of regional varieties). Best enjoyed on a sunny day, with a cold drink, watching a game of goblin baseball.
“Lemme try kombu on everything” continues. Those two go together like peas in a pod.
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An exploration of how to get a little bit of an extra savory kick. Putting that dust to use.
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Powdered kombu. Do not inhale. Should be great on anything savory though.
Got cravings for fast food. And where to better start than with some pillowy Tangzhong buns? Shaping them is quite a challenge I must say.
