Easter Leftovers
April 13th, 2009Filed Under: beef with 0 Comments
The best part of any feast or holiday spread is raiding the fridge afterwards, and Ôstarâ’s spring festival is certainly no exception. So what we have here is a hunk of beef roast on a buttered slice of homemade challah — deliciousness through and through.
Deer Sausage and MORE
July 23rd, 2008Filed Under: meat with 1 Comment
A sandwich I prepared in my kitchen a while ago. The main ingredients are deer sausage and butter on some nice bread. But while some others may have stopped there, I went the extra mile and added some salmon paste, as well.
The result was interesting… I don’t think it’s the type of thing I’d eat every day, but if I ever have excess salmon paste and deer sausage again, might be tasty.
The deer sausage had been cluttering up the freezer, see, so I thawed it out for some tasty sandwiches. Good stuff, that deer sausage. And we apparently had some salmon paste in the fridge, so figured I’d try ’em both at once. No idea where that stuff came from. Does salmon paste just appear in other peoples’ fridges, too? Or is it just me?
Lox
November 27th, 2007Filed Under: meat with 2 Comments
I used to be a lox skeptic. Smoked fish in general is great, I thought, and broiled salmon is a foodstuff of unsurpassed beauty, but lox is just slimy and unpleasant, in addition to being a waste of perfectly good fish.
But that was before Mäuno gave me some lox that was homemade according to a cherished family recipe. I have been converted. In much the same way that I never really liked scotch until I tried a nice single-malt instead of a cheap blend, I was more than happy to do without lox until I had some really good stuff.