September 28, 2008
Follow me on Twitter


The new Cook’s has an article about goulash, which (in its original form) has meat, onions, shocking amounts of paprika, and not much else. I wanted to try it, but what the market suggested were Icelandic lamb shanks. So, lamb goulash.

Not half bad; the goulash consumes $4.50 of paprika, which is blended with a roasted red pepper and a splash of vinegar to make a pepper paste that does eliminate the grittiness you'd expect from so much dried spice.

Yesterday's dinner was interesting, too: pork belly braised with ginger, honey and soy turned out really well. The braising liquid is specified as 50% honey and 50% soy; I reduced both and added some white wine to make up the volume. Still too salty, and the honey notes were far from prominent. But it’s a sauce that you first say “delicious” and then add “though perhaps a bit too much salt”, which is very different from the other way round. We polished off a nice Chilean cabernet with it, and slept shockingly late.