Sushi!

[Angry Perch]

Nobody is trying to ruin your posts, the food looks excellent. Everyone that tells me they don't like wild meat, I tell them they just don't know how to cook it. Yes, we got a little sidetracked on the worm discussion.

Speak for yourself. This guy is out of control. My wife thinks I'm a really good cook, but if she sees this crap she's gonna kick me to the curb! 

Seriously merkaba93, these have been some of the most impressive food posts I've seen. I look forward to seeing and learning more.

[boneaddict]

"So as a scientist assume you know that freezing fish kills parasites the same way cooking or curing does? Which means your choice to not eat raw fish is based off an emotional fear not a scientific one. "

and you just assume everyone does their job properly right? 

Im assuming that all the cases of 0157, Campy, salmonella, shigela, etc in the food industry are all just flukes.(no pun intended).

No fear here, just know Im playing with fire.

 

[pianoman9701]

This could be the first food post on HuntWA sent to the off topics board! 

[Gringo31]

 

Flukes...

 

[boneaddict]

The way Mer dresses stuff up, he could probably serve us up a plate of worms and we'd eat them.   Especially with his homemade soy.   

[92xj]

Cute pictures.
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.

[Snakeriver10]

Yes, needing to hear about this soy sauce!

[Gringo31]

You guys stole his thunder.


He wants you to ask about how he makes it, but then wants to tell you it's a secret and can't tell you.

[merkaba93]

So this is moromi. The precursor to soy sauce. This is soy bean, wheat, asspergilus, water and salt. The one to the left is just mixed after 3 days of incubating the fungus. The one to the right is after 6 months. The fungus does a pretty good job breaking down the ingredients.
When you feel it's done you have to press out the liquids from the solids, just like you would press wine grapes. After this there is a bit of a filtering/clarifying steps which are a pain. But it's worth it.

[Gringo31]

It's probably about the same but I think I'd rather eat blue cheese 


Always makes me think......who thought of this stuff?  As well as.......what did they try that didn't work?

[merkaba93]

It's probably about the same but I think I'd rather eat blue cheese 


Always makes me think......who thought of this stuff?  As well as.......what did they try that didn't work?

Ever hear the rumor on how blue cheese was created? A sheep herder near Roquefort France stopped in a cave to have his lunch (apparently there are a lot of caves in that area). He had a sandwich (probably on sourdough) and a crumbly cheese. For some reason he forgot about it and had to leave. When he found it again a few days later the mold from the bread had spread to the cheese. He ate it and it tasted good.
The blue mold in blue cheese is called penicillin roquefort. You can harvest yourself by letting it grow on sourdough. The bread creates and environment where that mold is pretty much the only mold that will grow on it.
And this mold only can live with oxygen. Why blue cheese like stilton isn't pressed very hard so there are "veins" of oxygen where the mold can grow. And why those blue cheese wheels are poked to help that oxygen exchange happen.

Blue cheese is kinda fun to make.

[Gringo31]

You're an interesting guy Merkaba!  I'll give you that.


Thanks for sharing.

[skeeter 20i]

What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......

Home made eel sauce on that would be perfect 

[merkaba93]

Cute pictures.
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.

Honestly, cute is a word that is underutilized by full grown male adults. (I'm 98% serious).
Posting a recipe is kinda like posting you favoring hunting/fishing/mushrooming/crawfishing spot. But obviously to a lesser degree. And that's IF I actually wrote the recipe down. SO a bit about me and my cooking.....

I usually only cook a meal twice. Then never do it again. If it was great I try to write down an outline so I could recreate it. Cooking for me is more of an art than a science. It's like asking Picasso how did he draw the Weeping Woman. He just did. That might sound super pompous but it's just an analogy.

Curing meat, making cheese, making wine those are more science then art. Those questions I can answer pretty easy.

My background. I'm not a professional chef. My Mom taught me how to cook, Dad taught me to hunt and fish.

There is something about doing everything from scratch. Gives one more appreciation of what it all takes to get your food to the plate. You all as hunters are more aware of this than most. That's what drives me nuts about great home cooks that I know, or even professional chefs, they never get their hands dirty. What it takes to get protein into your kitchen. But we as hunters aren't free of sin either. Too many of us make waaaayy to many pepperoni sticks out of our deer and smother our upland birds with cream of mushroom soup. Be better than cream of mushroom soup.

Not here so upset or shame anyone. Just my 2 cents.

[merkaba93]

What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......

Home made eel sauce on that would be perfect 

So a friend of mine told me eel sauce is just soy and added sugar and mirin. But I love eel sauce!

Now another project I want to do sometime is to make some fish sauce. Might give some guys a heart attack here, but sounds fun to me. Might have a plan for some shad this year. Then add 25% by weight of salt. Then let her rip. Probably not gonna keep it at my house. I'm too smart for that. Ha.