Thursday, October 21, 2010
Foie Gras Mushrooms
These mushrooms are made to look like a portion of Foie Gras. (Goose Liver) They are scored then pan seared in butter and brandy. This is a great Vegetarian option.
The Avocado Project
I really wanted to try to grow an Avocado from seed in my home so here is a step by step on how I did it and how it's going.
1. Take the pit and gently use a spoon to remove some of the pits skin from the bottom. Then place 3 tooth pick around the sides to submerge the pit about 1/3 in water.
2. Make sure you change the water frequently to allow the maximum nutrients and fresh water to be absorbed.
3. Wait. It may take time. Some pits sprout faster then others but I had 3 on the go and got results almost 2 weeks early on one pit.
4. Once you get a good root going, this could be anywhere from 2-10 weeks you will be ready to plant.
5. Get a appropriate pot for the pit. Dig a good hole the size of your root and place it inside. I left my pit on the top of the soil for the time being, you can cover it now or later on.
6. Now they are out of the water your watering schedule should be once a week or maybe once each 6 days or so. Give it a good drink on and around the pit.
7. Soon you will find it cracking more and a sprout shooting from the top. Let it grow!!!
8. Keep the watering schedule the same and make sure its in a happy place with medium sunlight.
Stay tuned for more updates.
I have started a new batch and have planted 2 pits together.
To be continued...
1. Take the pit and gently use a spoon to remove some of the pits skin from the bottom. Then place 3 tooth pick around the sides to submerge the pit about 1/3 in water.
2. Make sure you change the water frequently to allow the maximum nutrients and fresh water to be absorbed.
3. Wait. It may take time. Some pits sprout faster then others but I had 3 on the go and got results almost 2 weeks early on one pit.
4. Once you get a good root going, this could be anywhere from 2-10 weeks you will be ready to plant.
5. Get a appropriate pot for the pit. Dig a good hole the size of your root and place it inside. I left my pit on the top of the soil for the time being, you can cover it now or later on.
6. Now they are out of the water your watering schedule should be once a week or maybe once each 6 days or so. Give it a good drink on and around the pit.
7. Soon you will find it cracking more and a sprout shooting from the top. Let it grow!!!
8. Keep the watering schedule the same and make sure its in a happy place with medium sunlight.
I have started a new batch and have planted 2 pits together.
To be continued...
Halibut
Halibut are "flat-fish" properly called Hippoglossus, they are in the same family of fish as a Flounder. The french word for Halibut is Fletan.
Halibut are gray-black on the top side with an off-white underbelly. At birth they have an eye on each side of the head, and swim like a Salmon After about 6 months one eye migrates to the other side, making them look more like other flounders. At the same time the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky) giving it a counter-shade.
Halibut is a mild white fish, I prefer it pan seared, it can also be very nice in a broth or chowder. It has a fairly small fat content (about 2%), compatible to Swordfish or Shark. Its fairly easy to get Pacific Halibut from your local fishery or market.
It's also one of the easier fishes to clean with little or no experience. This picture was my first time cleaning one and it was a relative breeze, given my knowledge (or lack of) of fish. I have always found it easier to start with the top side of the fish, it will also more often then not give you the thicker more meaty fillets.
Halibut are gray-black on the top side with an off-white underbelly. At birth they have an eye on each side of the head, and swim like a Salmon After about 6 months one eye migrates to the other side, making them look more like other flounders. At the same time the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky) giving it a counter-shade.
Halibut is a mild white fish, I prefer it pan seared, it can also be very nice in a broth or chowder. It has a fairly small fat content (about 2%), compatible to Swordfish or Shark. Its fairly easy to get Pacific Halibut from your local fishery or market.
It's also one of the easier fishes to clean with little or no experience. This picture was my first time cleaning one and it was a relative breeze, given my knowledge (or lack of) of fish. I have always found it easier to start with the top side of the fish, it will also more often then not give you the thicker more meaty fillets.
If you are truly inspire to give this a try here is a link with some good step by step pictures and instruction on how to clean a Halibut and some problems you may encounter.
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