Tubby Beaver 209 Posted September 2, 2013 Share Posted September 2, 2013 Search curing salts or Prague #1 I ordered it from the US on amazon.com Link to post Share on other sites
Alexander L 80 Posted September 2, 2013 Share Posted September 2, 2013 Nitrite is a preservative, is it really necessary or will salt do the biz? I'm thinking of smoking some with Sichaun chillies. Link to post Share on other sites
John-San 2 Posted September 2, 2013 Share Posted September 2, 2013 This year we had a change in the hotels Chef and he suggested that the hotel have a sashimi night once a week. (I have leant from the first season in hotel industry never get on the wrong side of the Chef.) Toshiro the Chef became my best mate. So Toshi pull me aside just before the first sashimi night and ask me taste same sashimi basashi. I look at it and replied in a delighted tone Kobi !! Toshi relied no Basashi. I assume this meant Sashimi Kobi and started to delight myself in this beautiful prepared dish of raw meat. Still to this day it is the best meat dish that I had ever consumed. I found out latter that night what basashi actual was. If you ever came across a menu with Basashi on it ,give it a try. Link to post Share on other sites
frannyo 2 Posted September 2, 2013 Share Posted September 2, 2013 donuts Link to post Share on other sites
frannyo 2 Posted September 2, 2013 Share Posted September 2, 2013 Chips (all kinds) Link to post Share on other sites
frannyo 2 Posted September 2, 2013 Share Posted September 2, 2013 Pizza Link to post Share on other sites
Alexander L 80 Posted September 2, 2013 Share Posted September 2, 2013 no thanks. Horse sashimi is there with whale sashimi. But gimme lobster Link to post Share on other sites
frannyo 2 Posted September 2, 2013 Share Posted September 2, 2013 Aliens Link to post Share on other sites
Tubby Beaver 209 Posted September 2, 2013 Share Posted September 2, 2013 Nitrite is a preservative, is it really necessary or will salt do the biz? I'm thinking of smoking some with Sichaun chillies. It's anti-microbial and not using it means you run a slight risk of botulism. You CAN make it with just salt but it doesn't preserve it as long and it will mean that the bacon will look grey as opposed to pink and it will taste more like pork and not bacon. Old traditional methods also used nitrite in the form of saltpetre so it's not really a modern day phenomenon. The level of nitrite used is tiny and is much less than levels that occur naturally in things like celery ( which is why "healthy, nitrite free" bacon producers use celery powder in place of nitrite salts when making their bacon.....it STILL has nitrites in it, just it's considered natural and not an additive because it comes from celery powder) Link to post Share on other sites
Alexander L 80 Posted September 2, 2013 Share Posted September 2, 2013 ok. Nitrite or botulism. Let me think............................. Link to post Share on other sites
Tubby Beaver 209 Posted September 2, 2013 Share Posted September 2, 2013 The risk is minimal, especially with bacon as you are gonna cook it before eating (and probably smoke it too) but I prefer to err on the side of caution Link to post Share on other sites
cal 6 Posted September 3, 2013 Share Posted September 3, 2013 Bacon. Don't you just hate the pathetic attempt at bacon that you mostly find here. Link to post Share on other sites
Tubby Beaver 209 Posted September 3, 2013 Share Posted September 3, 2013 Yeah, which is why I've been forced to make my own bacon Link to post Share on other sites
stemik 14 Posted September 3, 2013 Share Posted September 3, 2013 I had some Dutch licorice this afternoon. Very very good. Link to post Share on other sites
BagOfCrisps 24 Posted September 3, 2013 Share Posted September 3, 2013 I had some corn flakes for brekkie. With some warm(ed up) milk. They got all soggy and the taste changes. Flashback to childhood. Link to post Share on other sites
klingon 10 Posted September 4, 2013 Share Posted September 4, 2013 Made a great* lasagne last night. Oh yes. Lots of garlic. (* if I do say so myself) 1 Link to post Share on other sites
Tubby Beaver 209 Posted September 4, 2013 Share Posted September 4, 2013 I made a biryani last night.....bloody good eating if I don't say so myself Link to post Share on other sites
Nisoko 6 Posted September 4, 2013 Share Posted September 4, 2013 We need independent taste tests! Link to post Share on other sites
Alexander L 80 Posted September 4, 2013 Share Posted September 4, 2013 I had some lamb kofte with salad, made by a Turkish chef. It was jolly good even if somebody else says it for me. Link to post Share on other sites
Metabo Oyaji 71 Posted September 4, 2013 Share Posted September 4, 2013 I had some LEE 30x hotness beef curry, with the supplemental pepper sauce to raise it up to 45x hotness. Actually not too bad in the hotness department for an instant packaged curry, even if I do speak for someone else. 1 Link to post Share on other sites
Alexander L 80 Posted September 4, 2013 Share Posted September 4, 2013 I'd like to try that, speaking as someone who would like to try that. Link to post Share on other sites
Metabo Oyaji 71 Posted September 4, 2013 Share Posted September 4, 2013 Worth checking out, speaking as someone who is, in fact, typing, and not actually speaking at all. Not flavorful like a Thai curry, but at least it is hot enough to be able to relive the experience the next day, at the other end. Always a good sign in a curry. Link to post Share on other sites
xxx 2 Posted September 4, 2013 Share Posted September 4, 2013 Speaking for my friend, he likes that too. Link to post Share on other sites
Alexander L 80 Posted September 5, 2013 Share Posted September 5, 2013 Speaking from fresh experience, I went to the nearest Aeon and couldn't find any Lee curry. Link to post Share on other sites
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