Quote:
Originally Posted by beppe
Not if you clean it with a scotch towel or a plain tissue. I usually deploy it (KK give me hell) whole. But if I want to disperse it, I squeeze it down with the flat of the knife and then slice it, or dice it.
A very gooky but effective thing is to squash it with knife, put a pinch of gros sel on it and with flat of the knife make a paste of it.
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I'll try not to give you hell!
Quote:
Originally Posted by Ea
I wonder what is the difference? Isn't garlic powder just very finely minced dried garlic?
there is just something very very different about dried, powdered (salt) minced garlic!!!!)
I've been wanting to try rabbit - never had it. BTW, isn't it surprising how often exotic (to western palates) meats keeps getting compared to chicken?
For example, I've had alligator - it was like chicken, just firmer and tougher. And guinea pig; like chicken, just darker colour and more fat - like duck, only if duck tasted like chicken!  |
Quote:
Originally Posted by Ea
I'm afraid such things as smoked peppers - or just peppers of any "exotic" variety - is difficult to get where I live. The squid sounds quite delicious though. I've read that gentle cooking is important or they get tough. A bit like shellfish.
in Berlin there was a FANTASTIC store called KADEWA. it had EVERYTHING! I've a feeling there are similar stores in some of the bigger cities in Europe
However, lutefisk is unknown and exotic where I live, too  And I hear the Norwegians are divided on its merits  But they may well say the same thing abut our rye bread and pickled herring  |