I finally had the time again to make some cured and/or smoked meat again! I’m glad! Four pieces of fine meat that I cured with my standard meat curing formula and each souped up little.
Anything “Teriyaki” apparently means nothing more than “glossily fried”. Thus: You don’t need any expensive store-bought sauces, special ingredients or anything! The recipe (which seems to be original, since I even asked a born and raised asian person – just to make sure), is really easy, very delicious and done in almost no-time. Try it! As far as i know it’s the original.
I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (de – en – fr) – and confronted with a very special local dialect 🙂
We got two beautiful chars from our favourite fishmonger and brined (see below) them over night. Then they were “hot smoked” – a fast and delicious cooking method, but not suitable for long-term preservation.
Hot smoke for about 30++ minutes (depending on the size of your fish) at up to 90°C/195 °F and until golden on the outside. Add your favourite smoking wood after 10 minutes for a nice aroma. They’re done when you can pull out the back fin very easily and can be served for example with toasted bread, salad and horseradish. They’ll keep in the fridge for max. 2-3 days.
I tried making pickles for the first time lately, among else using asparagus as a vegetable. Since I didn’t want to throw away the trimmings I made cream of asparagus soup. Not complicated, not time consuming and tasty.
I wanted to try pickling, so I decided to give it a try on the weekend, but starting with only small batches. My beloved aunt Inge would vividly oppose to the term “pickling” (she’s an institution on home grown greens as well as food-preservation and she’s some kind of an old-style, longtime proficient german homesteader, not the american style 🙂 ). But I’ll try anyway.