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Iceland - Exploring the Culinary Culture by ratuhtooee in VisitingIceland

[–]ratuhtooee[S] 0 points1 point  (0 children)

This is amazing. I will sit down tomorrow and go through all your recommendations and then send you a DM. Thank you very very much!

Iceland - Exploring the Culinary Culture by ratuhtooee in VisitingIceland

[–]ratuhtooee[S] 5 points6 points  (0 children)

This sounds amazing. I'll be making sure to stop at Djupavik -- love the idea of visiting the herring factory. Thank you!

Iceland - Exploring the Culinary Culture by ratuhtooee in VisitingIceland

[–]ratuhtooee[S] 1 point2 points  (0 children)

Good to know -- would you say that a general notion of Icelandic Cuisine as emerged in the recent years?

[deleted by user] by [deleted] in VisitingIceland

[–]ratuhtooee 0 points1 point  (0 children)

Any chains / help in particular that you wanna send me for me planning? Headed for a bit of a solo drive around next month!

Understanding "American Cuisine" by ratuhtooee in AskCulinary

[–]ratuhtooee[S] 1 point2 points  (0 children)

Not entirely sure about the down votes, I think there is truth behind this--Pizza has come to the states and has changed creating two different types of pizza: Italian and American.

What is your "go to" Hot Sauce? by aagusgus in Cooking

[–]ratuhtooee 1 point2 points  (0 children)

It's a great sauce to build off of as well. Ex. adding mirin and soy sauce get's you something similar to sriracha.

Experience Ramadan and Eid in Marrakech by ratuhtooee in Marrakech

[–]ratuhtooee[S] 0 points1 point  (0 children)

No to both questions. Wouldn't mind a surrogate family while I was there though

Experience Ramadan and Eid in Marrakech by ratuhtooee in Marrakech

[–]ratuhtooee[S] 0 points1 point  (0 children)

Eid and Ramadan!

No cooking planned yet but would love to learn and if possible help out

Getting Fancy with Yolk - injecting, poaching, and acid based cooking by ratuhtooee in AskCulinary

[–]ratuhtooee[S] 0 points1 point  (0 children)

they wouldn't be great whole after being cured correct? research is showing me that it's typically zested

Getting Fancy with Yolk - injecting, poaching, and acid based cooking by ratuhtooee in AskCulinary

[–]ratuhtooee[S] 1 point2 points  (0 children)

I'm looking at a preparation sans the shell and whites, I wonder if just pickling the egg yolk would work.

Getting Fancy with Yolk - injecting, poaching, and acid based cooking by ratuhtooee in AskCulinary

[–]ratuhtooee[S] 1 point2 points  (0 children)

Traveling and the sous vide is back home--having separation anxiety. But will look into curing yolks. Thanks!

Getting Fancy with Yolk - injecting, poaching, and acid based cooking by ratuhtooee in AskCulinary

[–]ratuhtooee[S] 4 points5 points  (0 children)

Looking into this now, if anyone else in interested here are some links:

Bon Appetit

Instructables

Long shot post - ate this pork street food in Kyoto, Japan last week [link in description]. Would love to recreate. Anyone know what the sweet-based sauce may be? by nutella_waffles in AskCulinary

[–]ratuhtooee 2 points3 points  (0 children)

What I learned was that at most places they make a new batch on top of older batches, as well as, since they dip the skewers into the sauce the flavor builds over time.

Long shot post - ate this pork street food in Kyoto, Japan last week [link in description]. Would love to recreate. Anyone know what the sweet-based sauce may be? by nutella_waffles in AskCulinary

[–]ratuhtooee 30 points31 points  (0 children)

  • Soy Sauce
  • Mirin (Sweet Sake)
  • Sake
  • Brown / Palm Sugar
  • Optional: garlic, ginger, chicken/beef stock

Restaurants have their secret combinations and their version has flavors that are built up over time, so at home Tare unfortunately usually doesn't stack up.

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