How to cook bacon with a machine gun
Exactly what it says. Not practical in built up areas.
via Charlie Stross
food
Pie down!
My bad, but I dropped a pie. The others survived though.
Smokin’!
I’ve wanted to smoke my own food for a while, but lacked anywhere to build a smokehouse. Then I found a portable smoker, designed for fishermen who want to cook their catch on the river bank. LAst week I had a go at smoking salmon.
I took two fillets and halved them, then rolled them in a little sea salt. They’re laid out on the smoker’s grill tray in this shot.
The tray goes into the smoking box, but first the floor of the box is coated with smoking dust- basically sawdust by the look of it. With the fish in the box the lid slides on and closes tight.
The tub is then heated over a pot of methylated spirits. With the lid sealed the hot smoke from the wood dust cooks and coats the fish. I left it for as long as it took for all the meths to burn out, between fifteen and twenty minutes.
At first I thought I’d burnt the fish. However, that’s just the smokey coating.
Inside they were cooked through and succulent. The flavour’s mostly in the coating, and it’s very different to more traditionally slow smoked salmon. But very nice.
Later this week I’m going to experiment with smoking chicken.
I got my smoker from Clas Ohlson. If you don’t have access to their fine establishment you can get similar food smokers from Amazon
Breakfast in Bolton- you may never leave
The £10 breakfast is offered by Mario’s Cafe in Westhoughton. Eat it all in 20 minutes without a drink and it’s free.
Sadly, or not, the days when I’d rise to a challenge such as that are behind me. Now it looks like a good meal for two or three people to share.
RIP Patrick Swayze and Keith Floyd
Patrick Swayze has died of pancreatic cancer aged 57.
Keith Floyd, famously boozy TV chef, has died following a heart attack.
The internet is going to be overloaded with YouTube’d Dirty Dancing clips today. So here, as a counterbalance, is Keith cooking duck for Matt Dawson-
Hot and sour prawn soup
Rather nice. The main flavour is the lime that went in last. I also have enough for a few meals. Cool.
We can haz pie?
Pie picnic has been a success. But now we must leave before it starts raining.
What a waste of perfectly good prosciutto
On any other day, talk of a bacon lance could only be innuendo. But today’s “Ooh-er missus!” quotient has been used up by the White House teabaggers, so it’s actually a wierd experiment.
Squeez Bacon
Just one of the genius products launched today over at thinkgeek. Shame there’s something fishy about it really.
Cake
It will be a Red Nose cake when it’s finished.
Cleaning copper coins
I just put some two pence coins in vinegar, and I swear they untarnished as I watched. Of course, this is not the proper way to clean collectable coins, and neither is this vinegar and salt method which I may try later. I particularly like the disclaimer- Never drink the solutions that were used to clean pennies.
To Tim’s house for mooshi?
Tim’s been sending me food related links all week. I think he’s planning a dinner party. Most recently he’s sent me this piece about mooshi- meat sushi- which looks….. interesting. Some of it reminds me of the Bacon Explosion, albeit on a smaller scale.
The problem is, I think he wants to cook the main course in the washing machine.
Be careful when asking for the non-dairy creamer
Natural Harvest: A collection of semen based recipes.
Erm.
I will not be making anything from this recipe book. The rest of casa Spinneyhead can rest easy.
Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients – you will love this cook book!
How to make Sauerkraut
Before Christmas we had an exces of red cabbage from the box scheme I use. If only I’d had this Sauerkraut recipe then.
The Ninja is a dangerous man
Dan the Ginger Ninja sent me a link to the recipe for the Bacon Explosion. This is the sort of thing that can’t be unthought. And we have streaky bacon in the fridge and sausages in the freezer.
Oh dear.