Bread, the likes of which you will never taste

Your Mom wrote:

Hungry wrote:Shall we save that for later then?

Your user name is taking on a new tone!

Speaking of... Shouldn't the thread title be: Bread, the likes of which you have never tasted?

Hungry wrote:Speaking of... Shouldn't the thread title be: Bread, the likes of which you have never tasted?

You would think so, but I figured that with the price of truffles so high, no one would ever make this and thus would never taste it.

Well... they do say a pessimist is never dissapointed.

Hungry wrote:Well... they do say a pessimist is never disappointed.  

A comment from your link says it all.

glenglish • 13 hours ago

One can now feel happy when they eat crow or their goose is cooked

Yes. And they say, what's good for the goose is good for the gander... Somehow that sounds pathetically perverted in this situation. I like it!

I was trying to think of something witty, but failed.

Pathetically perverted always rates highly in my books.

There's an old saying, "What is sauce for the goose is sauce for the gander." This meshes well with the Golden Rule, or ethic of reciprocity, which is a key moral principle in many religions and philosophies, and is often stated as "Do unto others as you wish to be done for you", or conversely, "Don't do unto others what you would not wish to be done to you."

Rofl... Goose grease.

You know, in Slavish those two words used in unity are considered profanity. Now... you may cry 'fowl' but not before you are tarred and feathered... So it is said, in mythos.

Slavish eh? Interesting!

Correlation does not imply causation.

Indeed not, but, damnit, I'm itching to correlate you. Well done!

Hungry wrote:

I still say you look damned cute in your AV.

So, about those langoustine. I saw them on special in a supermarket for R$14 per kilo (about US$ 2.12 lb, £3 per kilo, Aus $5.92 per kilo), which is cheap as chips, especially considering they are native to Norwegian waters and thus not likely to be farmed in Brazil without special cooling apparatus. At that price, I couldn’t resist.

Here’s what I did.
Cover the langoustine with water and add a teaspoon of salt and bring to the boil. Turn off and let cool (crustaceans, should never be over cooked).When cool, remove the heads and tail shell. The best way, without tools is to break the first and second part of the carapace on the back and work your way towards the front, thus avoiding the spikes and then gently pull the meat from the tail.
Put all heads and tails in the water already used and cook on a low heat for two hours. I also added the waste of the other ingredients I used for this dish.
1 cup Rice
1 medium onion
5 cloves garlic
1 medium capsicum (pepper) of mixed colour
1 bunch of coriander (cliantro)
1 lime
Salt
Pepper

Method:
Remove the skin from the onion and add to langoustine stock, along with garlic skin and tail of capsicum (where the capsicum meets the stalk)

Halve the onion and add one half to the stock

Remove the coriander stalks and add to the stock
Dice the remaining onion along with the garlic and capsicum
Sauté these with a little olive oil and then add rice when the onion is translucent and sauté for a minute or two then add one teaspoon of salt or nam pla (fish sauce).

After the stock has been cooking for at least two hours, cover the rice with it until it’s at least a further third above the level of the rice. Cook on the lowest heat for 11 minutes with a well fitting lid.

Once the stock has cooked for at least two hours, strain and return to heat. Reduce the stock until it’s at least 1/3 of the original level and add a pint of cream. Cook this until it reaches a thick sauce consistency.

Then add the langoustine tails (you don’t want to cook them more) and reheat along with the coriander chopped finely and the juice of the lime. Serve this atop the rice.