July 13, 2016 In All recipes, Meat, Snacks

SUMMER PHO BO ROLL

[ezcol_1half] In the walk of a cook who fancies herself a genius, there is no pain more excruciating than to realize when someone else has out-genius her.  If you were one of "her" (not saying that I am)(I mean genius?  Who?  Me?), careful, because this is gonna hurt. This guy, Tyler Kord, who wrote this book, A Super Upsetting Cookbook About Sandwiches, is really pissing me off. Okay, fine, go have a super successful and ever-expanding sandwich shop all over New York City as if that was a dream of mine or whaaaatever.  Dream-stealer

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June 7, 2016 In All recipes, Condiments, Dairy, Seafood

THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

[ezcol_1half] This is Idea No 2 for incorporating what I call the red diamond of foods, salted duck yolk, into your everyday cooking regimen (check the previous post for a new age of carbonara!), and that is, it makes an over-the-top, creamy and decadent base in mayonnaise or aioli which goes on to become thousand different sauces with limitless possibilities. In this case, an incredibly rich tartar sauce which is worlds away from those pale-assed, loose-fitted watery blah that we've gotten too used to to question its legitimacy.  This tartar sauce, using cooked then pureed salted duck yolks, has a creamier and velvety mouthfeel with a hidden depth of richness that whispers its secret through its beautiful orange-yellow hue.  Yes, this tartar sauce uses 2 extra salted yolks for the amount that's made (the yolk-to-oil ratio), and you may be inclined to suspect that the difference may simply just be a result of the extra yolks, regardless whether it's salted or fresh.  But I can't sss this loud enough - salted duck yolks do not taste like plain egg yolks!  They just don't, ok?  Does fresh pork belly taste like bacon?  Huh?  Does milk taste like cheese?  Huh?  We y'all female homo-sapiens but do I look like Giiiiiisele?

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