posted by ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
selkie at 11:36pm on 01/12/2006
selkie at 11:36pm on 01/12/2006I'm inordinately proud of this post.
We were talking over dinner over what I'd do if I found myself on Top Chef, and to my surprise, our dining companions seemed to find my ideas... strangely and surprisingly appetizing, so I decided to post about them.
And then as I was writing the post up in![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
selkiechow, I realised that somewhere along the way, I picked up a good, strong mix of kitchen theory which, combined with a desire to not burn my eyebrows off, has served me very well so far.
We were talking over dinner over what I'd do if I found myself on Top Chef, and to my surprise, our dining companions seemed to find my ideas... strangely and surprisingly appetizing, so I decided to post about them.
And then as I was writing the post up in
selkiechow, I realised that somewhere along the way, I picked up a good, strong mix of kitchen theory which, combined with a desire to not burn my eyebrows off, has served me very well so far.
(no subject)
First make a sauce: plum wine or mirin, a piece of crushed ginger, some sliced fresh plums, the stem off a piece of cilantro, a clove of garlic. Cook for almost all the time you have, adding whatever stock you can find or even water. Reduce, strain, monte au beurre if you feel like it. Plate a little bit of the sauce.
Saute your salt-and-peppered fish cheeks for about five seconds on a side. Serve topped with a little more of your sauce, garnished with coriander leaves.
*intensely wishes for a selkie in her kitchen*
(no subject)
*lures with succulent food*
Somewhere along the way, apparently I learned to cook.
(no subject)