Archive For January 29, 2020
A curry made of cat fish fillet, stewed until the fish blakes into a thick stew.
A light cheese soufflé, based on Gordon Ramsay’s recipe “Cheat’s Soufflé With Three Cheeses” but like mine classic recipes it’s based on a small army of helpers in a 17th-century kitchen: I updated it to replace cheddar with Pepperjack to pep it up a bit and to use just a stand mixer to assemble it,…
No-knead bread baked in a cast-iron double skillet or Dutch oven to contain the moisture and fake using a steam oven for good crust development.
A spicy peanut sauce, much less sweet than typical South-East Asian peanut sauces, like Thai.
A lovely Javanese Chicken Curry, finished with a coconut paste to thicken. This chicken curry works best if you can find tougher chicken: most chicken I can find is too tender and easily becomes too dry.
I love goat. My favorite grilled skewers is goat (Sateh Gambing), and this curry is just awesome. Very traditionally thickened with ground toasted coconut flakes.
I love this curry. It’s my favorite dish. I usually make it in enormous quantities in a 24″ work: it takes 5 hours or so of stirring, and, vacuum-packed it keeps in the freezer for 2, 3 years (we tested this), and sous-vide reheated it comes out tasting like it was just made.
2 1/2 hours until my flight to Seattle boards. Sky Club!
Vingilótë is in Fort Lauderdale for maintenance work after her almost 7,500 nautical miles from where she was launched. The ocean is incredibly destructive: warm salt water is one of the more corrosive liquids known, the incessant movement of the waves vibrates, shakes, and tilts and twists everything. Nothing unexpected or even major, in fact,…