So you wanna try some Swordfish Bone Marrow, huh?

Well, it's 730pm and still super hot and muggy, so I thought I'd do a quick post as a follow-up to having dinner at Wrench & Rodent. Yep, that swordfish spinal fluid was still on my mind, so on my visit to Catalina Offshore the following week, I asked Tommy about it. Now I knew about Vesiga, the bone marrow of the spinal cord of the European Sturgeon….basically because, my mind being that cesspool of useless information, I recalled reading that it was served during the last meal on the Titanic. I asked Tommy about some background…..he explained that Norwegian fisherman used to consume the stuff to give them "energy"…..well at least he didn't tell me, "no worry….it make YOU STRONG!"

Which is how I ended up unwrapping the spine of a swordfish on my counter…..

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Harvesting the stuff was totally brainless….I took a heavy knife; a cleaver actually and sliced through the seam of the spinal column. I then proceeded to scoop the wonderful gelatinous stuff out.

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And by golly if it didn't taste wonderfully refreshing; slightly of the ocean, with some very faint sweet hints to it. Still, the flavor alone felt a bit incomplete….I felt it could use the most gentle touch of citric acid, so I added two drops of fresh squeezed lime juice…..which just made it perfect. It just kind of slides on down…..

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The Missus watched me removing the gelatinous material from the psinal column and had Her doubts…until She got Her first "shot"…..and then She was hooked!

And I think you would be too…….get your hands on a fresh swordfish spine and have at it!

Cheers!

Midweek Meanderings: Rumors about Hana Mart, growing mutant okra, and recently consumed

Rumors about Hana Mart:

Poor Hana Mart. I recently heard from two very reliable sources that the former U Mart will be changing hands again soon.

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I find this kind of sad. Even though I believe the produce, meat, and other items are better than what Zion Market sells, the place just can't seem to get any traction

Bummer. I did ask if the place was going to go through another name change, but no one knew….. I hope they eventually find their way. Competition is a good thing.

Hana Mart
4611 Mercury St
San Diego, CA 92111

We're growing mutant okra:

Our recent crop of okra kind of freaked me out.

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We let them go for a couple of extra days and they went crazy. The plants that we're using drip irrigation on are doing much better than the ones being watered conventionally, in size and flavor as well.

These were a bit tougher, but super sweet and moist. Here are a few photos to give you some perspective.

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Crazy, huh?

Recently Consumed:

It's been mostly lighter fare…….

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Recently Consumed Sept 09On the top is a pork-jalapeno sausage topped with a stir-fried okra – ghost pepper relish on top of lettuce from our yard. On the bottom is a smoked scallop "roll". I quick smoked some smaller scallops from Catalina Offshore, finishing with a quick sear. I made a stir-fry for the Missus (see below), and put the rest in the fridge. The next day I chopped up what was left over, added in some scallions and celery from our garden, mixed in some mayo, and seasoned to make a nice refreshing dinner.

And then of course, we're really enjoying our latest batch of Utopenci. Nice and refreshing with a beer on a hot day…. which seems to be everyday over the last couple of weeks….

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Tell me, what have you been doing to stay cool?

 

Pescado Zarandeado

I'll readily admit it; I've been in a bit of a rut with regards to cooking lately. The combination of dietary limitations, hours of work, and plain having to come up with something new had made me a bit weary. It was much easier just cranking out stuff I've made over the last nine years or so than making the effort to make something new.

Then into my life walked….or should I say swam some White Sea Bass……whole fish; something I'm really not too thrilled about working with. This is also fairly lean, something I was also not to thrilled with….."the other white meat". The Missus simply said, "why don't you make it like what we had at Godoy."

I dug thru my cabinets and came up with this:

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I went through my cookbooks and found a simple recipe from Rick Bayless's Fiesta at Rick's for Pescado Zarandeado. Instead of using the Guajillo Chilies, I went with the achiote seasoning and (of course) made some adjustments……

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A bit more garlic, a red habanero from the yard, no salt, everything tasted salty enough…and slightly bitter so I added a touch of agave syrup.

I butterflied the fish, something I hadn't done in forever. I then severed the backbone and removed it from the fish, making for easier pickins'.

A well oiled grill basket is a must.

Achiote Paste:

1.75 Ounces(half a block) Achiote Seasoning P Zarandeado 02

1  – 8 ounce can of tomato sauce

2 Tb grated or finely minced garlic

3 Tb soy sauce (of course I used Aloha Shoyu)

3 Tb Worcestershire Sauce

1 Tb Agave Syrup

1/4 tsp Chipotle Powder Fresh ground pepper to taste

1 Red Habanero Chile (optional)

– Combine all ingredients in a blender, puree to a smooth paste.

Use for a fish weighing about 3 pounds or so. I'm sure you can also use with filets, perhaps half the weight of the whole fish.

When charcoal is hot brush fish with sauce – this will probably be more than enough sauce. I understand that you shouldn't "marinate" the fish as it will change the texture. P Zarandeado 03

When you're ready to go, place a grill basket over charcoal grates. When hot, brush with an oil with a high smoke point. Place fish in basket, close basket and grill, turning every 3-4 minutes until cooked, about 15 minutes or so.

When done carefully open the basket and transfer to a platter.

P Zarandeado 04If you noticed the somewhat conspicuous presence of soy sauce and went, "what the heck?" Well, you aren't alone. According to Rick Bayless, many Chinese settled on the West Coast of Mexico after helping to build the railroad in the late 19th century and their presence can still be found….

I served this with a nice, spicy pico de gallo, lime, and thinly sliced red onion.

P Zarandeado 06The Missus really enjoyed the flavors.

Though to be perfectly honest, She enjoyed the grilled chicken I made the next day with the leftover sauce. It was wonderful with a nice refreshing salad.

I really needed something different to get my juices flowing again. To make me open all those books, to look at an ingredient and really want to do something a bit different…… this was the dish that did it for me. 

 

Yellowtail: Wild versus Mild

On one of my trips to Catalina Offshore, I noticed two different trays of what was called "Yellowtail", which really didn't resemble Japanese Amberjack or Greater Amberjack (Kanpachi) which I'm familiar with. In fact, the two fish, which I was told are of the same species, did not even look related at all. One tray was the "wild", which was/is running at the time, the other was farmed in from Baja.

I mentioned this to Tommy, which also made it clear what kind of Amberjack this was when he told me the Japanese name….Hiramasa. Since there was a large price difference between the two, I asked him what the real difference was? His response? "You should get some of each and compare…." Which is what I did.

They were nice enough to wrap each piece separately for me…….even telling me which was farmed and which wild.

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So, tell me….do these look like the same species?

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The farmed sample, on the top, felt like it had more fat, the wild version seemed a bit more firm, but the only way was to actually cook the two the exact same way.

So, simply seasoned, salt, pepper, oregano, smoked paprika, granulated garlic……

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Then sauteed in the same pan…..

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Wild versus mild 05The difference was quite striking, as you could predict, the farmed fish, being much more fatty, was more delicate, it started flaking off. The flavor was really mild, though it was quite moist….this means, as a cook, you have bit more leeway. This was more of a fish for folks who don't like the flavor of fish….if you know what I mean. In other words, it will take on the flavor of how you season. It's not very flavorful.

As I figured, the wild version was much more dense. You need to be on top of it because it will dry out. The flavor is a much more pronounced "white fish". With mild brine tones, you know you're eating fish.

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What is interesting right now is; wild Yellowtail Amberjack goes for half the price of the farmed version! Of course, the season only lasts about three months. As it stands, if I'm cooking, I'll probably go with the wild…….though I'd probably enjoy a good, moist, fresh, sahimi grade Hiramasa at the sushi bar.

This was actually a nice little "project", Tommy comes through with the best suggestions as usual.

Saturday Stuffs: A Gift from a Friend, How does our garden grow, and Cooking at Catalina Offshore

 Glico Beef Curry Lee X 20:

IMG_4155A few weeks ago I received an email from FOY and fellow food blogger Dennis, whom you might know from his wonderful blog – A Radiused Corner. He told me he was sending me some nice and spicy curry he brought back from his recent trip. How thoughtful! A few days later a package arrived….it was the curry.

A couple of days later, it was cool enough for me to try and eat this. I simply heated in the typical way and served it over rice. Not having any pickled ginger, I garnished with some of our piclekd onions.

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I loved the "nose", you could tell there was some heat involved. Overall, I liked the heat, it was enough to get the sweat going a bit, but not in an uncomfortable way….it did slowly build, but was nicely buffered by the creaminess of the curry. This was quite nice. I'm almost tempted to chop up some ghost peppers into some curry next time!

Thanks Dennis! This was so very thoughtful!

If you'd like to read Dennis's experience with the X30 – made with Moruga Scorpion Peppers, you can read Dennis's post here.

How does our garden grow:

So here's our garden update.

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IMG_4146So, this is usually when the chilies start really doing well. But we've been most impressed with the okra. The plants look really fragile and delicate. We've got 6 plants and I don't think they're growing right in our raised bed, we're only getting about 4-5 okra ready to be picked at a time. But man, those fruits are quite robust!

Meanwhile, the chilies are starting to give off quite a bit of fruit. This year though, the ghost peppers aren't quite as burning hot as last year….they seem to be very fragrant…much more fruity than last year. We've been using them in stir-fries. Not sure why it's not as spicy. Could it be the padrons and shishitos close by? Is there some cross-pollination that's affecting the peppers? Or has the weather been too cool overall? Who knows.

Now, I know folks have been curious about these…..

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The Moruga Scorion Peppers. These are pretty straight forward spicy, mildy fruity, with a burn that lasts about 15 minutes. I have a feeling that our scorpion peppers aren't quite as spicy as they should be either. Still, there is a burn.

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And it is quite a bit more spicy than the Bhut Jolokia.

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So we've been playing around with peppers….mostly using them in various stir fry dishes for the Missus. The Red Habaneros are not bad, a nice buzz, not sustained very long.

Recently, after two years of asking (nagging), the Missus got Her patio set. I gotta say, I'm really enjoying it as well. Here's my favorite past time on a typical evening.

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We don't have the most beautiful backyard….but there's something serene about looking over our plants as the day ends and things start cooling down.

Cooking at Catalina Offshore:

So, I'm not sure when Tommy realized that I have a food blog. I'm pretty sure he knew this for a while, but it got really funny when a food blogger had mentioned "Kirk"….who Tommy knew as "yeah, he just comes in here and buys fish every week." But the one thing that gave Tommy some leverage was being called the "grandfather of food bloggers in San Diego". I'm flattered and all (Faye), but man, you just gave Tommy a response…."Hey Mister Grumpy, what's up"…… "Not much Grandpa, what's happening with you..he, he, he…." I love you Faye, but man, did you have to go and do that…….

Anyway, Tommy had been wondering for a while what the heck I was doing buying that salmon every week. There was always better salmon available, but I always went with the Scottish….. when I described to him that I was smoking salmon every week for the Missus, he thought it was quite an effort. When I told him it only really took about 25-35 minutes to do he was intrigued.

Which led me to bringing my now 9 year old Cameron Stove Top Smoker and smoking some salmon.

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No, it isn't being filmed……..so you won't find this on Catalina's Youtube Channel.

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I mean really….do you want to watch smoke wafting up from a stovetop smoker for 30 minutes?

The one really interesting thing was that Tommy told me when I arrived that Sam the Cooking Guy was doing a demo at 10. No big deal since it was 8 am and I could get this done in like 40 minutes total….Tommy was not a believer.

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He is now……. I put out some baquette slices, dill mustard, dill creme fraiche. Spoke to a couple of customers and got out of Dodge. I'd say Tommy is a believer….he now has his own Cameron Stovetop smoker. Sorry to say I didn't take a photo of the end product, maybe next time I will… Tommy told me that we'd (I'd) be doing this again…. Not sure when. We'll see….. Cooking with good ingredients isn't very difficult.

Thanks Tommy….and yes, even you too Faye….. I think. 

In a pickle: Utopenci – The Drowned Man

All hail the Drowned Man……

Utopenci 01

We always return from our trips having learned a little something….about ourselves, our tastes, there's always a new wrinkle. While in the Czech Republic, we fell in love with this "hospoda" (pub/tavern) specialty; Utopenci, literally "drowned man". There's just something about these tart-sour-porky sausages that really refresh when you have it with a cold one.

Why "drowned man"…well, we heard two stories, typical of the rather dark, ironic, humor we found in the Czech Republic,….the "Czech twist" we call it. The first is that the inventor of this dish, a pub owner, got drunk one night and drowned to death, hence the "drowned man". The second story is that these pickled tubular meat items look like drowned bodies bobbing around in the jar……

Utopenci 03We tried Utopenci wherever we saw them on the menu in the Czech Republic and even bought a couple from markets when we went shopping. The Missus could be heard exclaiming "I really am craving a drowned man…." in the airport….luckily, we were in Prague so other than the tourists, everyone else knew what She was talking about…. I think.

These are knackwursts from Tip Top Meats, smoked forcemeat type sausages. If you buy an uncooked sausage, you can heat them in the pickling liquid before bottling.

Couple of key points, it is important to make that slice two-thirds of the way through. It ensures that the sausage absorbs all of that pickling goodness. Second, as with the Pickled Onion recipe, this is a "starter" type deal. Make adjustments to your taste, this uses a 2:1 ratio of vinegar to water…add celery, chilies, garlic….smoked pork!

Main thing is that those little "men" floating around in your fridge hit the spot……

Utopenci – The Drowned Man:

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3/4 Cup Water

1 1/2 Cup White Vinegar

1 tsp Kosher salt

1/2 tsp Whole Peppercorns

1/2 tsp Whole Allspice Berries

2 Bay Leaves

1/2 Onion sliced 1

1/2 lb Smoked Sausage – kielbasa/smoked knackwurst, or whatever sausage tickles your fancy.

– Combine water, vinegar, and salt in a pan and bring to a simmer. Utopenci 04

– Add bay leaves and simmer for 5 minutes. Add in peppercorns and allspice

– Once liquid cools slice sausage 2/3 way through – if using kielbasa cut down to size first.

– Place a slice of onion in sliced part of sausage. Place a couple of slices of onion at the bottom of a sterilized jar.

– Pack sausages in the jar

– Cover with liquid, seal jar and leave 5-7 days before eating.

There you've a set of drowned men you can call your own!

Duck Confit

Meet our latest "staple", something the Missus says we should always have on hand……

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Basically, duck legs, cured, then cooked at a very low temperature covered with fat (oil poached) for hours, which produces and amazingly flavorful, juicy, and tender product. It can then be stored in it's own fat for rather long periods of time. Most folks hear "duck confit" and think it;s something difficult to make; but at its core it's basically a preservation method, with animal fat used as a barrier to the elements. It is amazingly easy….basically prep, cure, rinse, dry, poach in oil, cool, put in the fridge.

Prepping them for a meal is also easy; the most basic method being putting in a 400-425 oven and baking until heated through and the skin is crisp. I prefer doing this on the stovetop, starting with a cold pan and under low heat. The fat renders out…which we later use for eggs or potatoes. The idea is to heat through slowly while crisping up the the skin. I usually raise the temp a bit near the end.

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This one had a simple pan sauce where the duck fat is poured off into a bowl for later use, shallots are softened, since we're still not doing cooking with alcohol at home; I used veal stock to deglaze and reduce. When reduced I add a touch of Date vinegar, and creme fraiche, since it's fermented and allowed. This one is served with a version of stoemp, made a bit more creamy with the cooking liquid from the sauteed vegetables and some duck fat. It is, in a word, quite the meal.

All you really need for curing the duck is really salt….but of course, the Missus needs that little "Chinese touch", because She believes all duck should have that flavor profile, so I use Five Spice powder…..from QingDao…where you actually go to a herbalist/pharmacy to have them mix up for you. The duck legs I order from Bristol Farm, I pick them up, usually the day it is delivered….it's never frozen and quite fresh.

Duck Confit – mmm-yoso style

Seasoning per duck leg:

3/4 Tb of coarse sea salt – we use Maldon Salt because it's pretty easy to get

several grinds of black pepper Duck Confit 03

1/4 tsp Chinese Five Spice

1/2 tsp granulated garlic

Duck fat to cover/submerge duck legs. About 6 cups or so. (you can supplement with pork fat, or other neutral oil – not too much)

– Rub seasoning into duck and place fat side down in a single layer in a pan

– Place in the fridge overnight

– Wipe cure off duck and place duck in a single layer in a pot and submerge in duck fat

– Cook at a low temperature, preferably 180-190 degrees….the lowest in our oven is 200, which I measured at 210, so I make due.

– Cook for 4-8 hours. We're usually at the low end. Duck Confit 05

– When a skewer goes easily into the duck legs remove from the heat- the tricky part is to stop before the duck start breaking down. It will keep cooking as it cool.

– Cool, and remove to a container, cover with fat and place in the fridge.

Once you've finished eating your duck, you can reuse the fat for confit a few more times before it gets too salty…..

In a pickle: Easy Pickled Onions starter recipe

It's a getting a bit too warm in the hallway for fermentation. Yet we've kinda caught the bug. So why not play around with pickling? I love pickled onions and I'm thinking about using those Ghost Peppers, or maybe Red Habaneros to make some spicy pickled onions.

In a Pickle - Onion 01So I thought I'd go with a starter recipe for pickled onions, like we used to make "back home". The recipe has been scaled down for a single jar and can be doubled, quadrupled, etc as desired. You can add more salt, less salt, soy sauce, etc….. My original recipe had sugar…..equal to the amount of salt. No bueno here since the Missus is on Her "diet". I added a couple of cloves of garlic and three serranos.

Anyway, here's a decent base recipe. It's a nice start; you can make adjustments as you desire….

This is good with any rich meat…or fried chicken…or fried whateva'.

Easy "Local Kine" Pickled Onions:

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3/4 cup bottled water

3/4 cup white vinegar

1 1/2 medium onions quartered – but not cut all the way through

1 1/2 Tb Kosher Salt

1/4 red bell pepper cut into strips

1/2 tsp black peppercorns

A couple of chilies, garlic, etc…..

– Wash a sterilize Ball jar – Combine water, vinegar, and salt. Stir until salt dissolves – Pack Ball jar with onions, bell pepper, etc…. – Add peppercorns – Pour in pickling liquid – Cover and seal. Leave in a dark place for 1-2 days shaking occasionally – Then refrigerate for at least 5 days before eating

 

Prague: A little self catering and Wenceslas Square

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05312014 D60 062We had intended on getting the the Charles Bridge from the Old Town Square but had ended up at the the Manesuv Bridge. As we headed down toward the Charles Bridge storm clouds could be seen above the Castle Quarter. Indeed, by the time we reached the very gothic Bridge Tower we could tell that it was going to start pouring. Umbrellas started opening and in a matter of a minute or two it started coming down….our little travel umbrella came in quite handy. As I started to walk toward the bridge, the Missus told me to wait, "let's go back to the apartment and save the bridge for early tomorrow morning…." So we turned around and crossed the street in front of the "Klementinum", the National Library.

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We made our way down the side streets and suddenly ended up right in front of what became our major landmark and daily stop for us, the giant Tesco Department store.

After our heavy lunch, we decided to grab some head cheese, cheese, and makings for salad for dinner….and a couple of beers as well of course! The lower level of the department store houses a large supermarket with just about everything you would need.

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05312014 244Our apartment had a huge living and bedroom, plus a serviceable kitchen area. Our flat was on the third floor with a view of tiny Odburu Street below. We found the amount of "security" a bit over-the-top, the deadbolt on the door to the street was super heavy duty….it nearly broke your fingers to turn the key. Then, once in the building there was a security gate, which was heavy-duty, making me feel like we were headed into a super-max. The door had a knob lock, deadbolt, and alarm system. One can never be too secure I guess.

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05312014 246Nevertheless, the place was large, comfortable, and dealing with the folks at PVH Odburu was a joy. It was nice to be able to come back after a long day and hang out here. The location was great, not in tourist hell, but just a 15-20 minute walk from everywhere.

We've come to enjoy apartments when traveling, this one had a washer/dryer as well. Of course, we tried to take full advantage of the kitchen.

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05312014 248This was a nice, light, and satisfying dinner. Of course the Missus had to have Her cabbage. Later, on our return trip to Prague we found a decent specialty shop down the street with a better selection of charcuterie and cheese.

Having just been in Brussels, the beer in Prague had been a bit too "light" for our tastes. Though I bought this as sort of a novelty…..

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I saw this and knowing the history just had to check it out. No, it's not who you think it is. You may think that Budweiser is an "All-American" beer, but there's been a fight over then name for 108 years. Anyway, České Budějovice (aka Budweis) is actually a city in the Czech Republic. You can imagine what an ugly trademark war has been taking place. I'm not sure you even know that Anheuser-Busch is actually owned by a Belgian Company, InBev. Well, whatever, this "Premier Select" was actually pretty good….it was in fact, the best beer we had in Prague our first time around. Light, but not "lightweight", mildly hoppy, with a sweet finish.

Dinner done, but with a good stretch of daylight still in front of us the Missus decided that She wanted to walk around a bit. The skies had cleared up a bit, so we headed out.

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The Missus wanted to go back to Wenceslas Square, which is more like a boulevard that stretches from the National Museum to Na Prikope which basically borders the New Town and the Old Town.

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It's a lively place, full of tourists and locals alike.

We loved the varying architecture, each building was unique, like snowflakes. Like the Art Nouveau Hotel Europa.

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With all this historic architecture, it's easy to forget that "Czechoslovakia" was a Communist, single party government until 1989. From November to December of 1989, the event called the Velvet Revolution took place, with demonstrations and strikes leading to a transition from single party rule to a parliamentary republic. According to what I read, crowds of hundreds of thousands gathered here when it seemed that a new age was at hand.

It was on the balcony of Number 36 that Václav Havel and Alexander Dubček made their appearance signaling an end to single party rule.

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We soon realized there's so much history here, that if/when we're back in the future, we'd look into getting a private guide and do this right.

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There's a statue of Saint Wenceslas….yes it's Wenceslas I, aka "Good King Wenceslas". Which stands across the street from the National Museum, which was closed for renovation during our stay.

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05312014 268Darkness started to fall as we headed back down the square. We paused to listen to the really talented guy playing what I believe is a Cimbalom. This dude was really good; he was jamming to the standard "Autumn Leaves" and doing some pretty good improvisation. The Missus thought it funny that I could recognize the music being played by street musicians and small bands.

There was one more place the Missus wanted to check out before heading back….yep, Old Town Square.

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Though the crowds had thinned, there were still a good number of people milling about.

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We then headed back and settled in for a nice night.

The place had great wifi, so I went ahead and did a post, and opened up the two beers I had gotten earlier at Tesco.

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I really didn't care for either. Did you notice the "degree" values on the beer? No, it doesn't mean percentage of alcohol, rather, it's a percentage on the Balling Scale measuring the sugars in the wort before fermentation. There is an indirect correlation to alcohol content; a 12 degree beer will be stronger than a 10 degree beer, but the alcohol content of a 10 degree is about 3.5%.

We'd had a pretty busy day which led to a wonderful night of sleep. Which was good since the Missus had a busy day aplnned for us!

Thanks for reading!

 

 

 

Why duck fat rules…..

Way back in November when I posted on our Thanksgiving Duck two people emailed me asking about rendering duck fat. So……the Missus has been craving duck and asked me to make duck confit this past weekend. We didn't have much duck fat leftover from Thanksgiving….duck fat lasts forever….even with what I had from our previous confit. So it was a perfect time to order a duck….I get a duck from Bristol Farm. I order it from the poultry guy since I don't want one of the frozen ones. He places his orders to Mary's on Fridays and Wednesdays…..I do the Wednesday order thing, it arrives on Friday, I pick up early Saturday morning, along with two extra legs. Why? Well, unless you see any four legged ducks out there…..

The process is simple…..you take Ducky….pat the poor fellow dry.

Duck Fat Rules 01

Duck Fat Rules 02The Missus was amazed that I could break this baby down in less than 10 minutes. Actually, you know that's a lie….She would never be impressed because "it's just a duck, it's already dead, there are no feathers……..2 minutes max!"

I then trim the fat from the carcass, I follow-up by trimming the portioned legs and breast. I then cleaned up the skin and fat by taking off excess bits of meat and other "stuffs".

We are then ready to go. I slice the fat into thin strips and put into a heavy bottomed pan. I turn the heat to medium and add a half-cup of bottled or filtered water.

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You may ask "water???" But yes, water. It helps to keep the skin and fat from burning during the rendering process…really!

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When things start getting kind of exciting….lot's of bubbling, I turn the heat down a smidge…..

After about 35 minutes to 45 minutes you start getting something that looks like this going on.

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A few minutes later you're ready to strain the whole thing. And you end up with this.

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Duck Fat Rules 07Yep, duck cracklins. I dropped a small packet off for our good friend "YY" and the rest we used as salad toppings. And heck, I just read that duck fat might be a healthy alternative to butter. Anyway, a little goes a long way…..folks have used duck fat to preserve food…as in duck confit. I used what I had in the fridge and about 2/3 of a cup of the recently rendered fat, leaving me with a cup for other stuffs.

I mean really, this duck and parts ain't cheap, like over $40…however, 2 meals from breasts, bones for soup, 4 legs confit…duck fat and cracklins…..priceless.

Trying to figure out how to do the duck breasts within the limits of the Whole 30 was interesting……

We settled on slowly searing the breasts, crisping the skin while rendering the fat, draining periodically. While the duck finished in the oven. I used some of the rendered fat to saute vegetables, some of which, like the padron peppers came from our garden, flavoring with a natural Date Vinegar with no added sugar we  bought in Ghent. I then took the rest of the rendered fat from the breasts and made a sauce of sorts with the vinegar, salt, and pepper.

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Oh, and you can't forget that these had been seasoned with five-spice from QingDao….after all, according to the Missus, duck is not duck without that flavor profile.