Yes! More cooking stuff, despite the pleas of certain of you for more hot dugong action.
This photograph from Beasts' last Indonesian vacation explains why he came home wearing that ankle bracelet.Yesterday I made a nice pasta dish using CHANTERELLE MUSHROOMS. And it was...nice. Chanterelles have a very delicate flavor. It's a good flavor, but not a terribly assertive one. What I want is a way to bring that flavor forward.
Another peek at his vacation piccys: A recent day trip to the Isle of Jersey reveals Beasts' unnatural fascination with fruit bats. It might be as simple as using more chanterelle, or making some kind of an infusion; I dunno. Has anyone out there ever worked with chanterelle? If so, gimme some tips on how to achieve this.
YES I have looked online. NO I don't want to use a bunch of spices or onions or sausage or other types of mushroom. I just want the chanterelle flavor to be LOUDER.
"This very bad man makes kissing of dugong, then and try walk away date underage dugong like as though he can come to foreign country like big talking imperialist and just do whatever he want to. We here in Jakarta say no Mr. Beast who is all hairless like ladyboy is not welcome back here ever!"
WHAT an amazing coincidence. We were JUST discussing Chanterelles at work. No kidding, two people came in with possible mushroom toxity. The wife went out into the wild wild woods and picked some Chanterelles, she cooked 'em up, ate a plateful, and soon regretted it, so did hubby. That is a great way to get on the liver transplant list. Retro
ReplyDeleteThe Dugongs are cute.
Try this link...
ReplyDeleteNow all I need is a recipie for fresh dugong to go with the mushrooms.... Thanks Ms. Nations
There's obviously a mix-up with the recipe. You need Psilocybin Mushrooms!
ReplyDeletePeyote ... look into the Yage Letters, cook Bill knows best. And you could make a flovor of them Pilzrooms.
ReplyDeleteI do believe I could use a dugong for my next pet. I would call him Shelley.
ReplyDeleteAs I recall, I specifically asked for more FLYING BABIES at the same time that Beast requested more dugongs.
ReplyDeleteFAVOURITISM, I tell you!
i've used them, but with other mushrooms, truffle butter and cheese. yeah, it was a very tasty mac and cheese dish...i like anne burell's recipes on foodnetwork.com. xoxoxox
ReplyDelete(did you check out the cigar links? the MITM wants to know, sugarpie.)
Retro: I bought these at the Skagit Co-Op. I figured, 'at least I'll know who to sue, provided I survive'. No kidding, I take a very cautious view toward wildcrafted foods. These were the real deal, though, and delicious. They cook up with the most lovely silky texture, not slimy or goopy, just light and cloudlike, sort of like fresh wonton. They taste like cedar understory smells, plus a little mushroom meatiness.
ReplyDeletePrincess: thanks! that actually did help! good old wikipedia! nice to know that the flavanoids are oil soluble. I'm thinking about trying some desi ghee next time and seething some rehydrated chantarelles with it.
XL: you think I'm just some big ol' drugged out wombat, don't you? I assure you I am not.Right now, for instance. Am I drugged? I am not. I'm drinking BEER. Which is a FOOD. so HA ON YOU.
Mago: you and your reference have just provided me with a very enjoyable couple of hours looking up the reference and then perusing the Erowid experience vaults. The only Burroughs I've read is 'Naked Lunch' which I thought was annoying, kind of like Bob Dylans' 'Tarantula' only not as dippy and with more buttsex. I'm going to be on a big Burroughs/beat kick now thanks to you. Seriously...Thanks, you! Franconia RULZ!!
..Dang, the rest of y'all snooked in on me there! Synchonized posting. Is it the new wave of Olympic sport?
ReplyDeleteGale: Gale is a lovely name for a dugong. If you intone 'Gaaaaaaaail' and then say 'Dugong' in a decisive tone of voice, it's a lot like gamelan music, which is Indonesian, like dugongs! It is also like percussive poetry, which is lame and sad, like posting while drinking, which I am.
MJ: YOU ran out of tiny fezzes. YOU influenced Coppens with promises of oral satisfaction to award the Freakin' Green Elf Shorts, to...of all people!...BEAST. And now you cry favortisim? WHAT MAKES YOU SUSPECT FAVORITISM? *runs off sobbing.
Savannah: You are a font of wonderful information. I watch Anne Burrell on food network and I generally love what she cooks. The Biker has a crush on her, too! And yes, I've been to a couple of the links that your dh sent, and have been perusing the cigar shops speculatively. I know what I'm looking for, I'm just dreading all the dry or harsh or just danged vile cigars I'm probably going to have to smoke before I find it. I have no nads. I know. *runs off sobbing again*
As to chanterelle mushroomyness I have no idea
ReplyDeleteNot a clue
Ah Dugongs . Flying fruitbat dugongs and little itty bitty baby dugongs
Awwww.
What a shame about the flying babies
***Pulls faces at MJ***
Don't sob. Do Dugongs slob?
ReplyDelete*slaps Beast with a flying penis*
ReplyDeleteActually I do have a bit of mushroom related info . When we do the mushrooms at the cafe we bake them in a little oil in the oven before adding them to stuff , it seems to concentrate the flavour . It works for button and closed cup . You would have to give it a go for the chanterelles and see what it does to the texture and flavour.
ReplyDeleteI also have some Dugong related info.
They are not good kissers :-(
Miss J cannot help with the chanterelle issue. Does one have to travel to Jakarta to get in on that inter-species love?
ReplyDeleteBeast: yes. you gloat. you never denied me a tiny fez, did you. *tosses a handful of raw steak into Beasts' cage*
ReplyDeleteMago: Yes they do...and they smell like poo.
MJ: you need one of those really big bug zappers, huh.
Beast: an excellent suggestion!
Janey: Did you see that special about the prisons in Indonesia too?
FN!
(WHY IS GOOGLE NOT LETTING ME POST AS MYSELF? AM I LETTING THIS LITTLE LIGHT OF MINE SHINE TOO BRIGHTLY??)
FN: Have you thought of trying to suvee the chanterelles? If I spelled the word correctly, I see them use the vacuum pack machines on Iron Chef America and if you don't have one of those, I have watched an old Iron Chef Japan where they just sealed what ever the ingredient was into a plastic bag and slow cooked at low temp in hot water bath. Sounds like fun!
ReplyDeleteRetro.
I heart the dugong. Please don't let Mr Beastie near them again or I will cry.
ReplyDelete...but he might be on to something about the mushrooms...
Sx
Welp, I found my newest tattoo there, second picture down. FLAMMABLE DUGONG FRUIT BAT ATTACK!!! YAAAAAAHHHHH! Grrr and then the hippos and they yeah BOOM and wooooooo firetrucks. Ting ting!
ReplyDeleteyou only have yourself to blame for all of my adult misdeeds.
And the hippos wer boilt in their tanks. The whole fucking culture is "reference".
ReplyDeleteI HAVE THE BEST COMMENTS AND THE BEST COMMENTER PERSONS ON THE ENTIRE INTERNET *snif*
ReplyDeleteOkay, I know the best and in my mind only way to cook chanterelles, and I have grown up picking and cooking and eating them. It all comes down to 3 very simple ingredients and one cast iron skillet. Butter. Garlic. Chanterelles. Melt butter in cast iron skillet. A couple tablespoons good salted butter. add One clove of garlic minced till fragrant. add diced mushrooms. Saute uncovered until the mushrooms begin to make their own juices in the pan and continue to saute until that is reduced. result: Delicious chanterelles.
ReplyDelete~Cheese (of inner voices)