Dry Salted Duck Eggs
I’ve been meaning to get this recipe up but it kept slipping my mind. I wasn’t able to taste test it until a month and a half after making it. Salted duck eggs are a traditional Chinese dish that preserves the eggs in a salt …
i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I’ve been meaning to get this recipe up but it kept slipping my mind. I wasn’t able to taste test it until a month and a half after making it. Salted duck eggs are a traditional Chinese dish that preserves the eggs in a salt …
Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) …
This post has been a long time coming, but it still took me a while because I have been trying, sometimes succeeding, sometimes failing, at figuring out how to reduce waste, as well as plastic, in my life.
First, whoever says it’s easy to make the transition clearly has no idea how much plastic is basically in almost everything. So I’m not beating myself up about the parts where I can’t really escape it. I once saw a quote that stayed with me: We don’t need 100 people to do zero waste perfectly, we need 100 million people to do it imperfectly. So this is something I try to live by.
Most of my reasoning for using these brands actually has to do with the frugality and space saving mechanism of them, and they also need to provide something that makes the change easier in terms of utility, instead of more difficult, and be more environmentally friendly. I like spending less money, I like doing less work, I like less clutter, I like using less plastic, these provide the best of those worlds. I am also a bit of a prepper, so I need things to last as long in storage as possible.
Anyway, I’m just here to introduce a few items that, after having used them for a while, I think makes more sense both financially and environmentally, and is even better in terms of utility for me. Your mileage may vary.
Note: NONE of these brands/products were in any way sponsored. I sometimes get collab requests but I don’t like it unless I believe in the product otherwise they risk getting a bad review. These are my own personal collection of items.
Things I haven’t tried but are on my list:
A friend of mine is Belgian and a couple of days ago our topic of conversation shifted to Belgian cuisine—and all I really know if it, despite my love for food, is that it’s kind of French. So I went digging. Of course, luck would …
My hot peppers are in full swing which means I’ve collected quite a bit of them. While I’ve been giving them away to friends and family, I’ve also been dreaming of making hot sauce for those cold winter months to come. I came up with …
I had been craving ganjang gejang (Korean marinated raw crabs) and I could not, for the life of me, get my hands on ANY. I went to four of my local fishmongers and none of them had them, went to the Asian supermarket, none were there either. Supposedly the prices for them right now are too high for the markets to stock them, so they don’t.
Annoyed, I decided to go down to the docks with the kids and my husband to catch some instead. Last year the blue claws had been bountiful, and while they may end up being mostly male, they would still satisfy my craving for those delectable morsels.
Instead, turns out the blowfish are in town (video of the ones we caught today at the docks a few minutes from our house.) North American blowfish in the Long Island region are not poisonous the way Japanese Fugu are. However, because they’re here and they harass crustaceans, this meant that there were no crabs to be found. Instead, we pulled them up one by one on salted clams until we had more than two dozen (there is no bag or size limit on these in LI.) A tip, when skinning them, wear gloves. Their sandpaper skin really takes their toll on your hands.
Most of them I fried up to be served Rockefeller style, the way I did oysters the other day. A few I saved for nanbanzuke, which is a Japanese style side dish where fried fish gets steeped in a sweet and sour soy based sauce. It’s simple and delicious and a fine way to eat blowfish or bluefish snappers, serve with a bowl of white rice.
This is not for the faint of heart–literally. The amount of butter in this is positively sinful, but once in a while makes for a wonderful treat. I cheat by steaming the oysters for a minute, until their top shells are loose so that I …
It’s been over 4 years since I started on this journey and it’s had its ups and downs. I thought I’d give everyone an update on my progress as far as my edible landscape/food forest goes. The good thing is, everything is maturing and filling …
This is a recipe featuring fishmint (Houttuynia cordata), also known as the chameleon plant, or yu xin cao. I grow it in my garden, having gotten a bit from my parents since it’s an attractive ground cover. It’s used often in southern Chinese and Vietnamese cooking, noted for the “fishy” flavor of the leaves. I happen to think it smells like fishy cilantro, but not everyone enjoys the flavor. Depending on where you are, you may be able to forage for it.
It’s been slow to establish (although I hear it can be very invasive), so I haven’t had enough to really experiment with it in terms of food. I decided to sample a bit of it to see if I would use it in the future. The verdict–I think a salad like this would go great with Vietnamese cuisine, the fishy flavor muted with the sauce, on top of a spiced lemongrass grilled chicken, or beef satay. Maybe mixed in with a spicy cold noodle. I don’t know how it’s flavor profile plays when it’s cooked, but if you stick around, I’ll eventually find out.
Of note, when harvesting, utilize the young new growth leaves for tenderness. The rhizomes that grow horizontally are the ones you’ll be wanting to collect since each plant has one main root going down vertically, with rhizomes (zhe’ergen) growing out from segments. If you can’t pinch snap it, it’s too tough.
As my ducks egg-laying season gets off to a late but present start, I’m treating myself to my favorite way of eating eggs–namely, the yolk, and always raw. This one is different from my single-side sear short rib donburi in that you can use thinly …