Would you be surprised if I told you I get this question a lot from random people who find out that I know something about wine? What if I told you it was one of the top things that people seem to be searching for when they end up here at my blog? I have no idea why, but since people seem to be asking the question, perhaps they should get an answer.
So how long does a bottle of wine last once opened? The short answer is: as long as it still tastes good to you.
Nice. Something about storing a massive amount of dough in the fridge seems weird to me though.
Green beans (As many as you like)
Cherry Tomatoes (As many as you like)
95g Can of Tuna or Salmon in brine
1 tbsp Balsamic Vinegar
2 tbsp Extra Virgin Olive Oil (EVO)
1 slice of sour dough bread (stale tastes great)
1 very hungry human being.
Cut the potato into small cubes and boil in salt water until tender.
While potatoes are boiling, whisk a tbsp of balsamic vinegar with a tbsp of EVO with salt as desired in a bowl.
Once cubed potatoes are boiled, let it cool for a few minutes.
While potatoes are cooling, boil the green beans until slightly tender for about 5 minutes or however crunchy or soft you prefer. Once done, wash with chilly water or place in ice bath in a bowl for a few minutes to stop the beans from cooking further.
Slice the cherry tomatoes into halves.
Tear up the bread into rough pieces rather than cubes as the roughness creates a rustic variety of texture.
Dunk the potatoes, beans, canned tuna or salmon with brine, tomatoes, and breads in the whisked emulsion of balsamic vinegar and EVO. Salt generously and refrigerate for a cool salad.
Once cooled, drizzle with a tbsp of olive oil and chomp it down!
In this picture I skipped potatoes because I was trying to have a low carb salad. But the potatoes make an enormous difference. A bit of honey in the emulsion also balances out the acidity if you are not a huge fan of tanginess. This salad is nice for a healthy lunch. If you want salad as a side instead for your main proteins, skip the tuna. The salad works great with a simple beef or salmon steak. Enjoy!
Pickled aubergine? 🤔
In a previous post, I illustrated how I cleaned and reseasoned an antique cast iron popover pan. This was my first attempt, and my seasoning technique was somewhat haphazard because I couldn’t find consistent, science-based advice. I used a combination of organic avocado oil and strained drippings from organic bacon. This worked pretty well on the popover pan, which doesn’t have a polished surface. But the smooth inner surface of a skillet showed an unevenness of color and texture, and the seasoning wasn’t hard enough. It was too easily marred by cooking utensils or scraping against oven racks.
I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.
Things first began to feel off in March. While this sentiment applies to everything in the known and unknown universe, I mean it specifically in regard to America’s supply of dry, store-bought bucatini. At first, the evidence was purely anecdotal. My boyfriend and I would bravely venture to both our local Italian grocer and our local chain groceries, masked beyond recognition, searching in vain for the bucatini that, in my opinion, not to be dramatic, is the only noodle worth eating; all other dry pastas might as well be firewood. But where there had once been abundance, there was now only lack. Being educated noodle consumers, we knew that there was, more generally, a pasta shortage due to the pandemic, but we were still able to find spaghetti and penne and orecchiette — shapes which, again, insult me even in concept. The missing bucatini felt different. It was specific. Frightening. Why bucatini? Why now? Why us?
There was a time in my life, not too long ago, when the only fish I ate were the fish I caught myself. Sportfishing was my passion. Back then, I’d have sooner driven a Hummer than bought a slab of commercially caught tuna. I ended up writing a book that encapsulated much of my thinking on the subject called Four Fish. It was then that I first met Sean Dimin.
Ok this looks amazing.
“Spam is the ultimate loner food,” said the chef Esther Choi, who lives in a one-bedroom by herself in New York City. Working late hours to keep the lights on at all of her restaurants, Ms. Yoo and two Mŏkbar locations (with one more on the way), Choi doesn’t get to cook meals at home for herself very often. But when she does, she turns to the simple things: fried Spam, eggs, and Hetbahn, a single serving of Korean microwavable rice. “Even though I’m a chef and I can make anything in the world,” she said, “when I’m by myself, those are the things I want to eat.”
We have compiled 11 of our favourite recipes from the Middle Ages, which you can recreate at home to make your own medieval feast! And while meat is clearly a feature, there are a surprising number of vegan and vegetarian dishes, so there’s something for everyone.
These recipes are all from The Medieval Cookbook, by Maggie Black and published by British Museum Press, which includes more than 80 recipes adapted for the modern cook.