Holiday pictures

[snousle]

Salt cod:


Risotto with squash and "three kinds of duck" - confit, foie gras, and cracklings. As John might put it, "good solid brown food". LOL.


Kitsune curled up in front of the fire with her little bunny, which she frequently sleeps with in this fashion:

Comments

[zbear20.livejournal.com]

I never eat any food that takes time to prepare, and don't eat out at places that have exciting food, but that Risotto looks so good I'd put out for that. I'm telling Shane now as I type this that the tacos you made at the GrungeGuys I went to were the best tacos I've ever had in my life.

[snousle.livejournal.com]

Actually, without the foie gras and cracklings this is one of my "quick dinners". The duck is already cooked and preserved in fat - I make quite a bit of confit at once - so all you have to do is throw things in the pot and stir.

Come up here to Ukiah some time and I'll put out for you. Not much on my calendar this month. ;-)

[moofedct.livejournal.com]

Wow, your canine has really matured nicely!

[bigjohnsf.livejournal.com]

Duck!

[danthered.livejournal.com]

Wabbit!

[bigjohnsf.livejournal.com]

I had duck for lunch today, but I bet it wasn't as good at Risotto with squash and "three kinds of duck" - confit, foie gras, and cracklings.

[bitterlawngnome.livejournal.com]

um

there's a way to make salt cod not taste like fermented filth?

[snousle.livejournal.com]

Well, it might be that you just don't like it, but after this was soaked and chopped I sauteed it with some onions and made it into little potsticker-like dumplings, which tasted fine to me!

It's really quite expensive these days - $20 a pound - and it's not the stuff that's stiff as a board, it comes a bit on the soft side. So this might not be your grandmother's salt cod.

[bitterlawngnome.livejournal.com]

Actually my experience of salt cod is restricted to the portuguese stuff my neighbours use, which always smells like rotting carcass, even if they are across the street behind closed doors you can still smell it. I swear they ferment it. It is waaaaay worse than any durian I've ever smelled.