What's cookin', good lookin'?

[Primalex]

Just a reminder, if anyone wants to buy a secret family salad recipe (authentic Finnish cuisine), just let me know

How much fish is in there?

 

[Collar_N_Cuffs]

How much fish is in there?

Which day of the week?

 

[seela]

How much fish is in there?

Which day of the week?

Oh no you di'int.

Hilarious.

BTW, Primalex. The answer is less than in a secret family recipe in Oslo.

(And now I have how much is the fish stuck in my head.)

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Here you go, Meeks!

From the Your Food Thread.

Kimchi Pancakes!

And, sorry, seela! I didn't mean anything by the fish comment. It seems from your reply that might be a common insult or something. I had no idea, but should know better than to follow Primalex's lead

 

[seela]

And, sorry, seela! I didn't mean anything by the fish comment. It seems from your reply that might be a common insult or something. I had no idea, but should know better than to follow Primalex's lead

It's ok, it wasn't a common insult. Just a happy coincidence with PM conversations I've been having with two other people.

I made lentil and sweet potato soup today again, based on the Ethiopian lentil and sweet potato dish served with injera.

 

[Collar_N_Cuffs]

I have made sweet potato soup before. Just the sweet potatoes boiled in chicken stock, pureed, and cream and seasoning added to taste. I love the simplicity of the flavour. Never had it with lentils, though. I imagine it's a bit different.

 

[MeekMe]

Here you go, Meeks!

From the Your Food Thread.

Kimchi Pancakes!

And, sorry, seela! I didn't mean anything by the fish comment. It seems from your reply that might be a common insult or something. I had no idea, but should know better than to follow Primalex's lead

Mm... Kimchi.

(^o^) also good in kimchi fried rice, kimchi soup and chopped up in a yummy sauce for noodles!

 

[Primalex]

Chicken curry with red and yellow bell peppers and pineapple (and rice)

 

[IrisAlthea]

Tried the black garlic thing!

We had barbecued flank steak and used the black garlic in our favourite cous cous sallad with feta, tomato, shallots, parsley, pine seeds and lemon.
I still used a bit of normal garlic but the fermented kinde filled it out and rounded it off nicely.

 

[La damnee elle la licorne]

 

[JanneE]

My mom's making chili. It looks good but I'm still trying to decide if I want to go.

 

[Collar_N_Cuffs]

Roasted chicken, roasted veggies (potatoes, carrots, beets and jalapeno) and a salad of lettuce

I started the chicken on the grill, then finished it in the oven. It came out really good. So nice to be around a gas grill. I have only charcoal at home, so the convenience of a gas grill is nice every now and then. I still prefer charcoal for taste.

 

[cfuhrer]

Pork carnitas with the choice of either sammiches or nachos.

I, naturally, chose nachos. Shredded carnitas, queso, with home made Pico de Gallo and guacamole fresca.

 

[seela]

Burbot soup. It's that time of the year again.

 

[cfuhrer]

Burbot soup. It's that time of the year again.

Ice fishing?

 

[Collar_N_Cuffs]

Ice fishing?

Also, do they migrate? Or can you only catch them at certain times of the year by law? How do you make your soup? I have some fresh grouper I don't know what to do with...

 

[seela]

Ice fishing?

Essentially yes, although not done by me.

January and February are the peak burbot season here.

 

[seela]

Also, do they migrate? Or can you only catch them at certain times of the year by law? How do you make your soup? I have some fresh grouper I don't know what to do with...

As far as I know they don't migrate, but I'm not exactly a fish expert.

They come to shallow waters to make babies in January/February, so that's when they're easy to catch. That's also when they have roe and the roe is good. Their liver is also a delicacy and it's cooked separately from the rest of the fish and some is added to each plate when you serve it.

It's a really simple fish soup, absolutely nothing fancy about it. You can either make it clear or with cream, I prefer it clear but the traditional one from both J's and my families is made with cream so it's white.

Skin the fish, remove the extra stuff from inside, but keep roe and liver. Chop off the head and tail, remove gills from the head and make a stock/broth (I have no idea which word I should use here) with the head and tail parts. Once the stock is done, chop the rest of the fish into large chunks and boil in the stock with bay leaf and peppercorns until it's mostly done. Take out the fish and boil chopped potatoes, carrots, onion or leek and parsnips in the stock. While they're cooking, pick out the bones from your fish pieces. When the veggies are cooked, put the fish back into the pot to heat everything. Salt to taste.

If you want to, you can add cream and butter, but I prefer it without. Garnish with dill.

If you have the liver too, boil it in water in a separate pot.

 

[Collar_N_Cuffs]

As far as I know they don't migrate, but I'm not exactly a fish expert.

They come to shallow waters to make babies in January/February, so that's when they're easy to catch. That's also when they have roe and the roe is good. Their liver is also a delicacy and it's cooked separately from the rest of the fish and some is added to each plate when you serve it.

It's a really simple fish soup, absolutely nothing fancy about it. You can either make it clear or with cream, I prefer it clear but the traditional one from both J's and my families is made with cream so it's white.

Skin the fish, remove the extra stuff from inside, but keep roe and liver. Chop off the head and tail, remove gills from the head and make a stock/broth (I have no idea which word I should use here) with the head and tail parts. Once the stock is done, chop the rest of the fish into large chunks and boil in the stock with bay leaf and peppercorns until it's mostly done. Take out the fish and boil chopped potatoes, carrots, onion or leek and parsnips in the stock. While they're cooking, pick out the bones from your fish pieces. When the veggies are cooked, put the fish back into the pot to heat everything. Salt to taste.

If you want to, you can add cream and butter, but I prefer it without. Garnish with dill.

If you have the liver too, boil it in water in a separate pot.

Thank you! I can't make it this time, given all I have is fillets... but I will remember. I'm sure the technique is good for numerous fish. I can't imagine the liver is all that big, though? I'm picturing teensy weensy bites
Does the roe get added on top? Or served with toast during the meal?

 

[cfuhrer]

As far as I know they don't migrate, but I'm not exactly a fish expert.

They come to shallow waters to make babies in January/February, so that's when they're easy to catch. That's also when they have roe and the roe is good. Their liver is also a delicacy and it's cooked separately from the rest of the fish and some is added to each plate when you serve it.

It's a really simple fish soup, absolutely nothing fancy about it. You can either make it clear or with cream, I prefer it clear but the traditional one from both J's and my families is made with cream so it's white.

Skin the fish, remove the extra stuff from inside, but keep roe and liver. Chop off the head and tail, remove gills from the head and make a stock/broth (I have no idea which word I should use here) with the head and tail parts. Once the stock is done, chop the rest of the fish into large chunks and boil in the stock with bay leaf and peppercorns until it's mostly done. Take out the fish and boil chopped potatoes, carrots, onion or leek and parsnips in the stock. While they're cooking, pick out the bones from your fish pieces. When the veggies are cooked, put the fish back into the pot to heat everything. Salt to taste.

If you want to, you can add cream and butter, but I prefer it without. Garnish with dill.

If you have the liver too, boil it in water in a separate pot.

Yummmmmmmmmmm! Now I wish I had some.

 

[seela]

Thank you! I can't make it this time, given all I have is fillets... but I will remember. I'm sure the technique is good for numerous fish. I can't imagine the liver is all that big, though? I'm picturing teensy weensy bites
Does the roe get added on top? Or served with toast during the meal?

The liver is not huge, but it's not tiny either. Here's a pic of the fish and its liver. Some people don't add the liver into the soup, but rather serve it fried on bread with the soup.

The roe gets eaten later. It has to be frozen for some time to kill off any possible parasites, because it is a fresh water fish. So if you want to have burbot roe with the soup, it has to come from a different fish than the fresh one you're prepping for the soup.

We eat the roe with bread or blinis, much like all other roe.

Yummmmmmmmmmm! Now I wish I had some.

It turned out pretty good. It's simple but tasty.

 

[Collar_N_Cuffs]

Wow...
Thinking about the size of a chicken liver, that fish liver seems proportionately huge. Now I'm wondering why they need such a big liver That was one single liver, correct? I also am surprised that you can freeze eggs and not make them weird. I have frozen egg whites, but never an entire egg. Seems like they would bust or separate or something.

My lunch was a soup I made out of asparagus stalks I kept when I had asparagus spears last week. I peeled them and boiled them in chicken stock, then pureed them, thickened the soup and added cream. And mace I also made some focaccia because just soup wasn't enough for a meal!

 

[seela]

Wow...
Thinking about the size of a chicken liver, that fish liver seems proportionately huge. Now I'm wondering why they need such a big liver That was one single liver, correct? I also am surprised that you can freeze eggs and not make them weird. I have frozen egg whites, but never an entire egg. Seems like they would bust or separate or something.

Yep, it's one liver. I think burbots are alcoholics.

Have you ever had roe? I'm not really sure how similar the structure of a single fish egg is to a chicken egg, but if it's comparable, then there's really not much to burst or separate in a fish egg. There are about 250,000 single eggs per one cup of burbot roe, so I think it would be very difficult to tell if the tiny little "yolk" inside a single egg has separated or bursted or something.

Salmon roe is huge in comparison, but even that fairs well when frozen. A lot or maybe even most of the roe here is sold frozen, both for convenience and like I previously mentioned, the potential tapeworms in fresh water fish.

 

[Collar_N_Cuffs]

Yep, it's one liver. I think burbots are alcoholics.

Have you ever had roe? I'm not really sure how similar the structure of a single fish egg is to a chicken egg, but if it's comparable, then there's really not much to burst or separate in a fish egg. There are about 250,000 single eggs per one cup of burbot roe, so I think it would be very difficult to tell if the tiny little "yolk" inside a single egg has separated or bursted or something.

Salmon roe is huge in comparison, but even that fairs well when frozen. A lot or maybe even most of the roe here is sold frozen, both for convenience and like I previously mentioned, the potential tapeworms in fresh water fish.

I have had caviar, I always assumed it was fresh. It comes in jars here, that's what made me assume fresh. I can't imagine they freeze a jar and then defrost them to sell... Anyway, thank you for the new insight, and the image of an alcoholic's liver