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I made salmon with a horseradish topping today.
This was great. I like salmon just fine, but...
You know, it's almost a stereotype that autistics avoid strongly flavored foods and only like bland, safe tastes and textures. This is probably because the kid who subsists on mashed potatoes and sauceless pasta worries his parents more than the grown-up (or kid!) who eats just about anything.
However, differences in sensory processing go in all directions, and I have the opposite set-up. I love and crave strong flavors!
So to me, I love lox (eaten with lots of onions!), but plain salmon is... well, it's a mild fish. And it tastes all right, but mostly what I taste is just that it's very rich. I can only take so much of that!
The nieces LOVE salmon. At $10 a pound, they damn well better! I don't buy it very often at that price! A pound of salmon is just not as much as you might think, and they could polish that off easily between the two of them.
They didn't like the horseradish topping very much, but it was easy for them to scrape off. I think, in fact, I may have found the perfect salmon dish for us - a strong topping for me, and mild salmon for them! Except that it's going to be a while before I make it again at that price. What am I going to do to use up the rest of the jar of horseradish?
You know, it's almost a stereotype that autistics avoid strongly flavored foods and only like bland, safe tastes and textures. This is probably because the kid who subsists on mashed potatoes and sauceless pasta worries his parents more than the grown-up (or kid!) who eats just about anything.
However, differences in sensory processing go in all directions, and I have the opposite set-up. I love and crave strong flavors!
So to me, I love lox (eaten with lots of onions!), but plain salmon is... well, it's a mild fish. And it tastes all right, but mostly what I taste is just that it's very rich. I can only take so much of that!
The nieces LOVE salmon. At $10 a pound, they damn well better! I don't buy it very often at that price! A pound of salmon is just not as much as you might think, and they could polish that off easily between the two of them.
They didn't like the horseradish topping very much, but it was easy for them to scrape off. I think, in fact, I may have found the perfect salmon dish for us - a strong topping for me, and mild salmon for them! Except that it's going to be a while before I make it again at that price. What am I going to do to use up the rest of the jar of horseradish?
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Also, horseradish keeps a good long while in the fridge.
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Never had roast beef, I don't think.... (It's not unknown in the US or in NYC, it's just not how I cook nor how my parents cooked as far as I can recall.)
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Also, horseradish mash. Yum.
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But i also love olives and the occasional hot sauce or mustard. I LOVE pumpkin pie, but it needs some ginger and nutmeg bite to it or it's just no good. I also love oysters, but they're so rich i only want a few every year or two. If i go to Arby's, i like to combine their sauces, adding in a little bit of horseradish.
I hate onions mostly because they're specifically onions - the taste is nasty (even in subtle amounts - it really has to be thoroughly unrecognizable), and the texture is vile.
I like parsley in small amounts, but i get overwhelmed by it easily. Cilantro is evil - it's like a bad combination of parsley and onion.
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But I suppose we can agree on our shared love of flavorful pumpkin pie. Mmm!
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I like sharp cheeses, but some seem to have a bitter component in the back of my throat (Brie especially). Pumpkin pie without spices is no damn good--it's all about the cinnamon, nutmeg and ginger. I don't like bland sweets either--some tart to set off the sweet, or something. (Dark chocolate, not milk, etc.)
I'm funny about texture--I like some kinds of crunch, but not others.
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Onions and celery have a wet-crispy-crunchy EWW factor, but cabbage is similar in texture and i LOVE the stuff. I love my sister-in-law's deviled eggs, and i have to remind myself that the icky-crunchy-textured bits are relish that gives it a bit of necessary flavor.
I like the milder cheeses. I go hogwild over mozzarella and Monterey Jack. My favorite though is a certain mildly spicy white cheese that's served at my favorite Mexican restaurant - and they have the only salsa i really like - it's pureed and no cilantro (i like salsa in general sometimes, but it MUST NOT have cilantro, and somehow small onions are tolerable).
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(Ten dollars a pound? Wow, and that's probably farmed, isn't it? I never pay more than six a pound for salmon, and furthermore I insist it be wild-caught. If they're going to smoke it for me, that changes the pricing, but if it were alder hotsmoked you wouldn't need any horseradish. ...damn, now I'm hungry.)
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Rant's el cheapo beef stew.
Cheap wine, cheap beef, garlic, potato, onions and a half jar of horseradish. Top with fresh greens (i like baby spinich and cos, but anythign strong and crunchy will do)
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Oh! Romaine! (Dialect is a killer in cooking. At least we have google!)
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ingredients are presented in proportions
Handfull of beef
Half an onion per handfull o beef.
One big potato per handfull o beef
One cup o stock per handfull of beef
Half a cup of wine per handfull o beef
at least a cup of water per handfull o beef (this requires experimenting to get right for you)
Horseraddish or wasabi
get big ass pot
Chop up ALL THE THINGS
Put the heat onto high.
Brown beef chunks and onions in bottom of pot.
Poor in wine and water. this deglazes the pot and gets all that lovely flavour up.
Put in the stock and the potato and the horseraddish. If you;er feeling extravigant, pine nuts can go in here
Bring to boil.
Simmer untill you;re ready. Some people like their stew thing but chunk, so say an hour, other people (like me) want their stew thick and with smaller bits.
We simmer ours for about twice that, sometimes longer.
So long as you stir it every 5 or 10 minutes, it wont stick . If you want to thicken it, use some cornflour towards the end. Put in a spoonful, stir like crazy for a minute, check consistency, repeat if required.
Ladle into bowls, garnish with the greens of your choice. You might want some crusty bread to dip in the sauce. Good cheap meal, comes out to about 5 bucks Australian a serve. When i make this i tend to go with chuck beef, gravy beef or osso busco The nice thign is, unless you forget to stir it an burn it, its hard to muck up. Ifi ts under done, cook it more. If its over done and too thick for your liking, thin it out with a little more water and wine.
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My mother used to like teasing me about the fact that I eat super hot salsa. "Your face gets all red!" I never yet have bothered explaining to her that my face getting red is barely the half of it, it's not hot enough until my glasses fog up.
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