Tuesday, November 04, 2014

Really Bad Canned Crabmeat



I found a can of this in the refrigerated section at Trader Joe's. I assumed it was good, fresh, crabmeat, and at $9.95 for a one pound can it seemed like a good deal. It wasn't.

Inside I found the same sort of shredded crabmeat you find in the tiny unrefrigerated cans on the supermarket shelf. Didn't smell very good, either. Not spoiled, but not like the sea. Just not like food should smell. 

I went ahead and made crab cakes, since I'd already spent the $10, but ended up throwing them out. 

Tuesday, October 28, 2014

My Sister's Uzbek Plov



It was as tasty as it is attractive. I'll see if I can pry the recipe from her.

Salmon Burgers

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My mother was a great fan of what she called "salmon patties" and made them often. Her recipe called for canned salmon, egg, bread crumbs, chopped onion and celery, and a few spices. 

I have a few different recipes, but all start with coarsely chopped raw salmon. This one used a small amount of self-rising flour as a binder rather than egg and bread crumbs. I also added minced shallot and red bell pepper, salt, pepper, parsley, and a dash of Siracha.



Sauerkraut


Sauerkraut is one of the easier preserved foods you can make. It's sort of a gateway drug; all you need is cabbage and salt. Add spices, and change the vegetable, and pretty soon you're making kosher dills or kimchi.

Shred a cabbage. You can do this by hand, with a mandolins, food processor, whatever you like. Add kosher salt- about T per 5 lbs of cabbage. Weigh down in a glass or ceramic container with a plate and a weight of some sort. I'm using a traditional pickling crock and weights here. It should start fermenting in a day.