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orange cauliflower, is that some kind of marital aid?

Atavachron wrote: orange cauliflower, is that some kind of marital aid?

That would explain the surprise Brian experienced.

Yeah but you don't throw a load of salt & pepper on it before you put the bloody dressing on. Am I right? So why do they do this in this food court kiosk in The Montréal Stock Exchange. As I said in my previous post even the bloody manager didn't know why they did it with every salad on their menu.

Yeah maybe. There were a lot of fat guys there that day who looked like they could be expecting their first cardiac event.

Two days ago, I put one kilo of clipfish http://www.seafoodfromnorway.com/page?id=103&key=8691 in a bucket with water. Yesterday I removed the skin and changed the water three times. I changed it again this morning, just to make sure that the fish is dead. Pardon, that all the salt is removed.

Now I will slice one kilo of potatoes, five onions, two whole garlics, a glass of roasted red pepper and six red chilies, simmer the onion and garlic in a big pot with olive oil and four tablespoons of tomato paste, then place the other ingredients, including four cans of peeled tomatoes, in layers (the fish should be cut in pieces of 50 g), bring to boil, add salt, pepper and maybe cayenne to taste, and put in a preheated oven (150°C/300°F) for three hours. According to the Norwegian cook Lars Barmen, this should be enough for eight people. It takes some time, but it’s actually quite easy, and it’s delicious!

There are many ways of cooking clipfish. I’ve heard that they have 500 different recipes in Portugal …

Btw, I make it more spicy than what is usual. Barmen suggests one garlic and four chillies.

And indeed, it’s the same as bacalhau.


Edited by refugee - March 30 2010 at 08:12

Raisins and pine nuts — interesting. I once made a Portuguese Bacalhau com Natas (Christmas cod) with bechamel, onion, carrot, garlic, laurel and nutmeg. That was also a nice variety, though the one with tomatoes is more to my liking.

Anyway, the fish is nicely cooking itself in the oven now. I wrote 150°C, but it turned out that it needed a bit more to boil, app. 175°C/350°F.


Edited by refugee - March 30 2010 at 09:38

Oh, no! That's what can happen with these damned differences in the measuring of things.

Raff wrote: Oh, no! That's what can happen with these damned differences in the measuring of things.

It's more a time-zone thing... when we finally manage to drag a certain country out of the 18th century so they use the same measurement system as the rest of the world everything will be just fine.