hahaha yes, my photos are horrible, I know, coz I don`t take them for photo competitions or as an illustration for a culinary blog. I take them for my sole memory refresher purpose coz I like reliving those great moments again and again.
you do have some unusual tastes
Experimenter is my second name. :):)
Oops, I made a mistake in the description for the photo above. Not pork hock but assorted sausages, fried. Hence fried onion.
Now is pork hock, boiled, with fried oyster mushrooms:
Exactly. I love noble mushrooms and shrimp - it was natural to put them together. Such combinations work fine in 99% cases. That failure with chickpea was a single occurence. :)
PS. Now, when I am looking at that pic, I am getting a taste for the dish again. Tomorrow I must get some shrimp coz we only have squid and frozen paella.
Really? That's what I find strange about your food combinations........having said that, I put home-made chilli jam in my fish finger sandwich at lunch.
deliciously crispy when you fry them. :
It wouldn't occur to me to fry them. I've only had them in Chinese food or salads. To be honest I find them bland.
hahahaha You are like my kids when very young. They also used to refuse some innovative ideas from me and prefered to rely on the traditional Polish cuisine of my wife. Only with age did they become more open for new tastes. E..g, I taught them to ear sushi, though initially they couldn`t even look at it without disgust.
I put home-made chilli jam in my fish finger sandwich at lunch.
Reminds me of sweet buns with ham topping which I microwaved.
Not true! I'm willing to try just about anything, but given that I'm not very keen on beansprouts, I don't see that frying them is suddenly going to make them more appetising.
I'm sure it's lovely Dolno, but with noodles and minus the bean sprouts! I've been known to fish them out of chow mein too! To me, they add nothing to the dish.
Now, some perfect food for real alpha macho supremacists. Try it out one day if you feel masculine enough. Bowine marrow sandwiches. Can be toasted if you like.
No, I am not, fortunately.:) But I love experimenting with all kinds of foods, including those for true and fake machos. . Experiment is my second name. :):) Besides, I love trying food which I read about in books - this marrow came to my mind when I read about an Inuit boy who has it and thinks it is delicious.
No, a spoon would leave too much marrow inside. I always use a knife and cut the marrow out evenly from inside the bone. I cook it twice, thrice a year.
Wow, funny. But it is so long that probably suits long and thin bones the best, e.g., poultry. While I use only beef ones, sometimes pork when I cook hock.
Do you coat them in breadcrumbs or something? That's the second pic of oyster mushrooms you've posted that have a coating. I would just saute them in butter.
Bowine marrow sandwiches.
I would give that a go, I'm sure they're very tasty.
But I love experimenting with all kinds of foods, including those for true and fake machos
I have to admit, you are definitely a true macho for being willing to try some of this ;)
But it's fascinating that you're trying stuff from books - are you sure you're not really some pre-war intellectual from Lwów who has been reincarnated, Pawian?
No, flour is enough. Pure saute isn`t good for me coz the mushrooms get soggy and if I still wanted them to be crispy, I would have to burn them. So, flour coating gives the sufficient crispiness.
I'm sure they're very tasty.
It depends. The taste is OK but the texture...... this marrow is extremely fatty - I am not sure you can take it - one really needs strong psyche.
I see. I've never had soggy mushrooms when I've sauteed them, but the butter does need to be hot enough first. I wouldn't want them to be really crispy, but just cook them for longer if you do. Generally, I only fry pieczarki though, never tried fried oyster mushrooms.
this marrow is extremely fatty
Maybe not then, I thought it would be more meaty than fatty.
one really needs strong psyche.
I must admit to not liking fat in meat, unless it's marbling in an actual cut. It's one reason why I find black pudding so disgusting :(
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