tag:blogger.com,1999:blog-2032365360611242433.post8319156275203223900..comments2024-01-07T21:43:26.909-05:00Comments on The Cold Table: "Leek Risotto"Cathy Raymondhttp://www.blogger.com/profile/04580681386443534011noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2032365360611242433.post-37320833687590098412012-07-28T17:58:37.216-04:002012-07-28T17:58:37.216-04:00Regula, thanks for your post, and thanks for visit...Regula, thanks for your post, and thanks for visiting! <br /><br />I also appreciate the correction. I had thought that "A Culinary History Through Time" was originally written and published in Danish. <br /><br />Your suggestions on using arborio rice sound interesting, and I'll have to experiment with them when I do more cooking again.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-82797425636436668262012-07-28T16:57:02.900-04:002012-07-28T16:57:02.900-04:00"the book is a translation of an original Dan..."the book is a translation of an original Danish text"<br />NO! The original text was in german: "Kulinarische Zeitreise"<br /><br />For the leftover arborio rice: Try a risotto milanese: You have to sautée some chopped onions with bone marrow, then you add the rice and sautée it just to the translucent stage. Add a little bit dry white wine (for a cup of rice you need a cup of wine; the risotto rice NEEDS a little bit of acerbity), add stock and ground saffron (for 300 gramms of rice 0,125 gramms of saffron). As final step you add some butter (and perhaps a little bit of cheese [Parmiggiano Reggiano]).<br />Each risotto has to be "all'onda" (like a wave), it needs enough liquid. The middle of the rice grains must be at a stage between hard and soft; you should be able to bite the rice.<br /><br />And: the best rice for risotto is the "Carnaroli". The grains are a little bit longer than the arborio grains and they are much tastier than arborio.<br /><br />Yours RegulaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-80574914180470418032012-05-23T18:11:24.017-04:002012-05-23T18:11:24.017-04:00The Vikings did in fact use quite a bit of dairy--...The Vikings did in fact use quite a bit of dairy--one of their staple foods was skyr, a yogurt-like food made from milk with the butter skimmed off. However, I don't make recipes with dairy for the most part. Eric doesn't like cheese, and I don't have the skill to make cream-based sauces and the like. I do use butter for frying things like onions, and I believe I've noted that where I've done so.<br /><br />Our last food experiment involving dairy was trying "Viking" style flatbreads. I used (store-bought) buttermilk to make the dough (which I wrote about), and we tried them with (store-bought) Devonshire cream (which I somehow failed to write about). The main post about that can be found <a href="http://www.cathyshistoricfood.blogspot.com/search/label/flatbread" rel="nofollow">here</a>.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-43099755964632042582012-05-23T14:58:11.080-04:002012-05-23T14:58:11.080-04:00I should have noticed, anyway. I checked one site ...I should have noticed, anyway. I checked one site at home, then another when I got to work. I didn't see that they were the same until I got home.<br /><br />I was just telling some coworkers about your recent experiments. They asked if you are using much dairy in these experiments. Not being very familiar with the food in your timeline (the time in your foodline?), I said I'm not sure.Mae Ling Makhttps://www.blogger.com/profile/11321506570127093944noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-79710407840955130422012-05-17T23:29:57.239-04:002012-05-17T23:29:57.239-04:00I see. Having never read the books, I just passed...I see. Having never read the books, I just passed on the URL my friend gave me.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-14969337250498429052012-05-17T23:01:52.645-04:002012-05-17T23:01:52.645-04:00Oh! That is *about* the Inn at the Crossroads peop...Oh! That is *about* the Inn at the Crossroads people...Mae Ling Makhttps://www.blogger.com/profile/11321506570127093944noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-63210545471617430352012-05-17T15:22:54.973-04:002012-05-17T15:22:54.973-04:00I didn't really think much of the food while I...I didn't really think much of the food while I was reading the books. Later, I saw a few blogs where people had attempted to come up with recipes, and they all looked very interesting. <br /><br />I think that maybe the photos from the Inn at the Crossroads (http://www.innatthecrossroads.com) are what have piqued my interest... or maybe they're just well presented?<br /><br />Still, I'm thinking about buying their book. I may not actually want to eat any of the foods, but it may still be a fun read.Mae Ling Makhttps://www.blogger.com/profile/11321506570127093944noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-50415717553330616902012-05-15T11:05:29.887-04:002012-05-15T11:05:29.887-04:00Mae Ling--Speaking of trying to cook the foods fro...Mae Ling--Speaking of trying to cook the foods from "Song of Ice and Fire", another friend of mine gave me this pointer to an article about two women who are doing just that:<br /><br />http://thephoenix.com/Boston/food/138000-year-in-westeros/Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-58388240076380578432012-05-12T00:21:48.430-04:002012-05-12T00:21:48.430-04:00Hi, Mae Ling! Good seeing you here. Welcome!
I ...Hi, Mae Ling! Good seeing you here. Welcome!<br /><br />I do not like George R.R. Martin's fiction so I have never read the "Song of Ice and Fire" books or seen the TV series based upon same. Since I know nothing about the food featured in the story, I have no way of trying it.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-52712259163896804062012-05-12T00:19:38.608-04:002012-05-12T00:19:38.608-04:00Hi, Lon! Thanks for stopping by.
I did not, in f...Hi, Lon! Thanks for stopping by.<br /><br />I did not, in fact, cook the rice until it was "clear" before adding any liquid, because the package directions did not say to do that and I thought doing so would be insane. I freely admit I may have been wrong, but the results came out well enough that I will probably proceed in much the same way in future.Cathy Raymondhttps://www.blogger.com/profile/04580681386443534011noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-6129738111950081222012-05-11T20:23:52.699-04:002012-05-11T20:23:52.699-04:00I am not at all adventurous when it comes to what ...I am not at all adventurous when it comes to what I will eat, but am really enjoying reading about your experiences with this cookbook.<br /><br />Have you ever thought about trying the food from A Song of Ice and Fire? Again, I'm too much of a picky eater, but I've seen some of the dishes look very interesting.Mae Ling Makhttps://www.blogger.com/profile/11321506570127093944noreply@blogger.comtag:blogger.com,1999:blog-2032365360611242433.post-42108289114095284432012-05-11T18:24:37.972-04:002012-05-11T18:24:37.972-04:00In the frying step, "clear" does refer t...In the frying step, "clear" does refer to the rice, but is probably a bad translation. "Translucent" is the usual description of the point you sautéed the rice to before you start adding liquid (by which time the onion will also likely be translucent).Lonhttps://www.blogger.com/profile/03749932988404110630noreply@blogger.com