Overview

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Overview

EverWiki is a wiki-like structure / interface built on top of Evernote. The goal is to provide an interface to organize and interlink your Evernote notes, as well as to provide a structure to manage permissions, notifications, and comments on those notes.

Spot prawn dinner

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Helped make a delicious dinner with friends last night. We had spot prawns fresh from the dock and made them three ways.

One was raw, and they were so sweet. Including some brain sucking.

The second way was spicy with hot pepper paste, red onions, and fresh tomatoes sautéed in butter & olive oil.

The last was in a cream sauce. We made a roux and then added prawn broth from boiling heads & shells, plus cream. We added Parmesan and green peas, and added in a handful of minced, browned garlic. The nuttiness of the garlic went well with the sweet peas and cream. We served this over fresh fettuccine.

Hmm – I guess technically four ways. We took the boiled heads & tossed with hot chilli paste, garlic, red onion, peanut oil, sesame oil, and some more garlic and broiled them in the oven. Best when deep fried, but the shells do get softer & you crunch them & the lovely brains and they’re very good.

(Photo by @mightyvanilla)

Leftover turkey curry

Carrot, potato, turkey curry by bmann
Carrot, potato, turkey curry, a photo by bmann on Flickr.

After figuring out the “secret” of curry from the home style recipe I found, I tried again with turkey leftovers.

The secret is 1) toasting spices in a bit of oil (cumin, peppercorns, etc.) and 2) pureeing an onion or two and sauteing it in the toasted spice oil until the onions brown a bit.

The pureed onions add a solid backbone to the sauce, both in terms of flavour (sweet + caramelized) and texture (no flour or other thickening agents needed).

This was served with roti that Rachael made, which also turned out the best yet.

Broiled pork neck / cheeks with ginger, miso, cilantro

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Pork neck + cheeks marinating

The neck was via Big Lou’s Butcher from Sloping Hills, and the cheeks were some of the last pork from Cutter Ranch that we prepped at Pete’s Meats. I grilled some neck in the summer and it was delicious.

Apparently, according to Roland, I came close to doing adobo.

The marinade was roughly as follows:

  • 2 Tbsp minced fresh ginger
  • 1 clove minced garlic
  • 1/2 finely chopped onion
  • 1/2 cup chopped cilantro
  • 1 Tbsp sesame oil
  • 1 Tbsp miso in 1/4 cup water
  • 1 Tbsp soy sauce
  • 1 Tbsp spicy vinegar
  • salt & pepper

I drained the liquid bits of the marinade and broiled the meat in the oven until the top started browning, then flipped. Broiled again until brown on that side, then added in the liquid from the marinade and put a lid on it. Cooked for another 30min at 350 degrees, then added 1 1/2 cups bean sprouts and 1/2 cup of water, and cooked for another 10min with the lid on.

Served over rice.

Link

Cocktail 101: How to Make Shrub Syrups | Serious Eats: Drinks.

Hanging out with Lee & Sachi in Seattle, we dove into the world of shrubs:

In any case, the sugar, acid, and optional alcohol preserve the fruit juice, and in fact that was one original purpose of the shrub. Prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days.

 

A proper shrub has a flavor that’s both tart and sweet, so it stimulates the appetite while quenching thirst.

I ordered one at The Walrus and the Carpenter, a pretty fantastic oyster bar in Ballard where we had dinner.

This got me thinking about drinking vinegars, which is somewhat a name for the syrup + vinegar that you make shrubs from. We had some in Vancouver  at The Union which was fantastic.

So, Lee and I concocted a shrub syrup from 2 oranges simmered in simple syrup and then added some sherry vinegar.

Lee made up a drink with Averna in it and some soda. It was pretty delicious, especially when we kept amping up the amount of sherry vinegar.

Yep, I’m a fan. And to think, it’s supposedly a summer drink.