Cooking Up A Storm
Sparse posting this week, thanks to a very full plate of new Tinderbox features for the upcoming release. Beyond that, there's ongoing work on TinderWin and some intriguing but time-consuming experiments in link visualization that might generate a paper for Frank Shipman's conference IVICA conference this October.
After work, I've been cooking a lot as well, mostly from Ruhlman and Polcyn's Charcuterie . Last Sunday's salmon and shrimp terrine was tasty; I underspiced it, but a bit of basic cream or garlic aïoli works wonders for that.
I cured the salmon scraps left over from the terrine. That worked really well, and so we've been having free gravlax this week. Last night for dinner I made a salad of fennel, shallot, fresh basil, pancetta, and home-cured salmon.
Wednesday night, we had a chicken that I brined overnight in salt, sugar, onions, pepper, lime, and garlic. Air dried for a day, then roasted for an hour at 450, it was terrific. And I got started on some home-cured bacon.