Drusas

Fake but amusing.

That’s about what I expected.

I tried to buy an ostrich egg once. I was visiting some friends in one of the Carolinas and somehow or other saw that there was a small farm which was only a little out of the way going home that sold ostrich eggs. Long story short, I ended up at some creepy house in the dark and did not go up to ask for ostrich eggs.

“Must be some dangerous, terrorist word.”

If not for the TSA claiming every colloid is a liquid…

Hah, no worries. I’ve been there.

That sounds great, thank you! I’ll definitely be saving your recommendation for when I get to the grocery store.

I think I would need you to elaborate.

I do always have a bit of a double-take when I see your username. It makes me think you have good taste, even though I don’t know its origin.

But you’re right that a sushi chef should be well acquainted with a variety of fish.

A sushi chef would be a poor choice to teach you about cooking fish!

But I understand. It really just takes practice.

Try a handful of different recipes with the same fish and you will start to get a feel for it. Then try a handful of recipes with a different fish. Etc. After getting the hang of a few of them, you’ll be more comfortable with judging how and how long to cook the fish based on the filet or steak that you’re working with–how thick or delicate the meat is.

For me, I was wary about chicken for the longest time when I first started cooking, afraid that I would undercook it. Same thing. It all just takes experience.

Denser fishes like salmon and cod are the easiest to cook. You can overcook them, especially salmon, but they’re both really delicious and generally easy to work with. I would recommend going with salmon for the extra flavor, but if you’re concerned about over cooking, maybe cod instead.

Edit: I used this recipe, but with less dill because that’s a crazy amount.

https://skinnyspatula.com/salmon-soup-lohikeitto/#mv-creation-223-jtr

What do you consider to be “roast dinner”?

I didn’t see any reason to assume that the person you were replying to ate at hotels or at places the hotels recommended. I’m pretty sure it’s more common for tourists to eat at local restaurants.

But Ragu is a kind of tomato sauce… Sure, it’s got a lot of meat, but doesn’t it always have tomato?

A lot of people don’t realize that Italy is a relatively young country comprising multiple distinct regions and culinary histories.

You ever had Basque pork stew? I never would have thought to put an orange in stew, but goddamn if it isn’t delicious.

http://www.grouprecipes.com/115130/basque-pork-stew.html

Domino’s looks like pizza but it’s terrible. I’d rather never eat pizza again if Domino’s were the only option.

It’s like Japanese food: protein and or produce of your choice, soy sauce, sake, mirin, dashi. Maybe miso. Combine ingredients to your preference.

I made lohikeitto for the first time recently and that was pretty damn good. Almost like an American chowder, but thinner and with nice, tasty dill (I’m sure I don’t have to tell you that, but other readers might like to know).

Don’t knock it 'til you’ve tried it.