Anyone got any salmon? Lovely.
Sep. 27th, 2011 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaOne of the things I did this weekend was a turn a piece of my overly-salted salted salmon into furikake. Which wasn't going to make it any less salty, but I hoped might make it different.
Hiding under the salmon is some white rice, and at the vegetable end we have a dramatic return of the sweet pepper an onion confit, the cheaty one-egg omelette, and some sticks of cucumber.
Keen observers may notice that my salmon flakes/furikake are much more dark and baleful-looking than those in the photo that accompanies Bento Lady's recipe. This is due in part to me having no light soy sauce and just using regular, and in part to my using Chinese rice wine instead of sake. Sake is usually pale straw-coloured or even colourless; my rice wine is the colour of HP sauce. In fact, the rice wine is very similar to extremely sweet sherry which has gone Extremely Wrong. To look at and to smell, obviously, I didn't do anything as rash as tasting it.
My Official List of Planning says that this box has broccoli in it. It doesn't, because I absent-mindedly cooked the broccoli to go with the steak and kidney pie we had on Sunday night (it's not all minimalist Asian cookery round here, y'know). And that cucumber was lurking in the bottom of the fridge looking like it could do with eating up.
Technically the cheaty-one-egg omelette is made with one and a half eggs because at the weekend I made a half quantity of a recipe that wanted one egg. One-and-a-half eggs turns out to be just slightly too much egg to conveniently use the cheaty method in my frying pan.
I think everything in this box has featured in a previous box, except the furikake. Oh, and except the cucumber crudites, but you know what cucumber tastes like, right? The furikake was... OK. Still salty, of course. It has a very strong flavour, so you wouldn't want to combine it with anything else too assertive. With a bit of lemon squeezed over it and some bland cucumber to counteract it, I quite enjoyed it. Only two more bits of overly salted salmon to use up now :)
Twenty minutes this morning, including having quite a major fight with the cling film the rice was wrapped in, making the omelette, defrosting the confit I'd forgotten to take out of the freezer, eating breakfast and stacking the dishwasher.
Hiding under the salmon is some white rice, and at the vegetable end we have a dramatic return of the sweet pepper an onion confit, the cheaty one-egg omelette, and some sticks of cucumber.
Keen observers may notice that my salmon flakes/furikake are much more dark and baleful-looking than those in the photo that accompanies Bento Lady's recipe. This is due in part to me having no light soy sauce and just using regular, and in part to my using Chinese rice wine instead of sake. Sake is usually pale straw-coloured or even colourless; my rice wine is the colour of HP sauce. In fact, the rice wine is very similar to extremely sweet sherry which has gone Extremely Wrong. To look at and to smell, obviously, I didn't do anything as rash as tasting it.
My Official List of Planning says that this box has broccoli in it. It doesn't, because I absent-mindedly cooked the broccoli to go with the steak and kidney pie we had on Sunday night (it's not all minimalist Asian cookery round here, y'know). And that cucumber was lurking in the bottom of the fridge looking like it could do with eating up.
Technically the cheaty-one-egg omelette is made with one and a half eggs because at the weekend I made a half quantity of a recipe that wanted one egg. One-and-a-half eggs turns out to be just slightly too much egg to conveniently use the cheaty method in my frying pan.
I think everything in this box has featured in a previous box, except the furikake. Oh, and except the cucumber crudites, but you know what cucumber tastes like, right? The furikake was... OK. Still salty, of course. It has a very strong flavour, so you wouldn't want to combine it with anything else too assertive. With a bit of lemon squeezed over it and some bland cucumber to counteract it, I quite enjoyed it. Only two more bits of overly salted salmon to use up now :)
Twenty minutes this morning, including having quite a major fight with the cling film the rice was wrapped in, making the omelette, defrosting the confit I'd forgotten to take out of the freezer, eating breakfast and stacking the dishwasher.
