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Ghost
climber
A long way from where I started
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I'll take a cheeseburger.
Yeah, right.
And just because you don't like salt cod, I didn't invite you over tonight for...
Okay, I didn't invite anybody, cuz I needed some alone time, but what you missed was braised lamb shanks and a bottle of this...
However, there's more of everything, including more bottles of the above, and I might be feeling less grumpy tomorrow night.
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Reilly
Mountain climber
The Other Monrovia- CA
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Freshly squeezed from my neighbor's tree. Cocaine ain't even close.
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NutAgain!
Trad climber
South Pasadena, CA
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The bastard is still moving.
Edit: Now I can't stop thinking that the rest of it tastes like caterpillar piss. Maybe it's just the other ones caught in my gums from before I noticed.
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Urizen
Ice climber
Berkeley, CA
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Esqueivada. You don't even have to cook the salt cod. Good tomatoes and good olive oil--and good vinegar for that matter--are not optional. And don't ever buy that wretched salt cod that comes in the wooden box.
esqueixada/"]http://www.foodsnaps.co.uk/2011/03/22/salt-cod-salad-esqueixada[
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Jan
Mountain climber
Colorado & Nepal
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Nut Again! At least you can be sure it's super organic ! No false labels here.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 08:01am PT
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Salt cod wasn't developed for its gourmet qualities, as you've found. In Norway it is mostly tolerated now for its cultural and historical qualities.
A moving experience was walking the cliffs of Gaspé and seeing the graveyards of the Portuguese who fished there 400 years ago. Talk about a long row to hoe!
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Urizen
Ice climber
Berkeley, CA
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Mar 10, 2017 - 08:35am PT
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del cross,
Look around North Beach. I've always found excellent salt cod at Italian markets. You can also get it from The Spanish Table on Clement.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 08:51am PT
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I'm part Norwegian, the reason they export it is that Norwegians won't eat it. ;-)
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Wayno
Big Wall climber
Seattle, WA
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Mar 10, 2017 - 09:02am PT
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Beer is food. Salt cod was.
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Ghost
climber
A long way from where I started
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Mar 10, 2017 - 09:03am PT
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I live in San Francisco. Although it is admittedly kind of a podunk town I suspect there is at least one source of good bacalao either here or in a nearby community. I just don't know where that it is or how to verify it.
Start by typing this phrase into google: "where to buy salt cod in san francisco"
You'll get dozens of sources.
And, whatever you do, don't listen to Reilly. It may be true that Norwegians export a lot of salt cod because they don't want to eat it themselves, but when you think about what they do want to eat (look up lutefisk), you quickly realize you should turn elsewhere for advice about food.
There a lots of wonderful ways to prepare salt cod -- I'll try to post a couple this weekend.
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Wayno
Big Wall climber
Seattle, WA
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Mar 10, 2017 - 09:15am PT
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Lots of people eat bugs, they must be good.
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Ghost
climber
A long way from where I started
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Mar 10, 2017 - 09:23am PT
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Lots of people eat bugs, they must be good.
They are. Although I must say, I do prefer salt grasshoppers to fresh. You just have to know how to prepare them.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 09:27am PT
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They fight over fresh hoppers in Somalia so they must be gud.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 10:49am PT
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del, ever see what else they eat in Iceland? Google rotten Icelandic shark.
Be sure to have some gammelost when yer in Norge. I dare ya!
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 11:32am PT
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With northern cultures it boils down, so to speak, to variety and boredom,
and alcohol consumption. The Inuit didn't have alcohol to fuel their
'imaginations' so monotony drove them to come up with 'shtinkhead' - a salmon
buried whole in the ground at your fishing site and dug up the next summer!
Mmmmmm! The Greenlanders don't have salmon so they do the same with sea birds.
My Inuit friends' moms would send them seal jerky that had a nice coating of
green mold on it. "It'sh like mustard for you guysh."
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 01:13pm PT
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La femme is making le soup ...
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 07:59pm PT
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Ghost, I look forward to your recipes.
Here's one to start -- one of the most amazing appetizers you can put on the table: Salt cod puree.
All you need is 500g salt cod, 500ml milk, a few cloves of garlic (finely chopped) and a small handful of parsley (also finely chopped), 150ml of decent olive oil and some freshly ground pepper.
Takes a couple of days, but the actual work time is almost nothing, and the result is great.
Soak the cod for at least a day, and maybe two days, in lots of cold water (in the fridge). Change the water several times a day. The cod is ready when a taste of a tiny bit of it doesn't seem salty.
Drain the cod, tear it into thin strips (following the natural fiber of the fish -- don't cut it with a knife), put it in a sauce pan, add the milk (and a bit of water, if needed to cover it), and simmer for thirty minutes.
Drain again, and put the cod into the bowl of a mixer and beat until it is shredded. If your mixer is powerful, you can use the whisk. If it's wimpy, start with the paddle and switch to the whisk for the last step.
Toss in the garlic and parsley and pepper, and then, beating slowly, add the oil (kind of like making pesto or mayonnaise).
That's it. Once the oil has been absorbed, put the puree in a dish and put it on the table where everyone can spread it on good bread, or dig into it with crackers or crostini or tortilla chips. (Or, if no one is looking, you can just scarf it by the handful).
_ _ _ _ _ _ _
Another great way to use salt cod is in brandade de morue. A sort of Mediterranean version of shepherd's pie, but ten times better. Easy to find recipes for that on line, but I'll be happy to add our version if you can't find anything.
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:14pm PT
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I wasn't expecting a recipe for a spread.
It's a "spread" like Lebron James is "a basketball player."
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:25pm PT
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Not offended. Don't worry.
And no, you don't want to use a blender or food processor. As you guessed, it would destroy the texture.
Edit: I don't think a food mill would work. You could probably get a good result using a large mortar and pestle, but you'd also get elbow or wrist tendinitis.
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:49pm PT
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What about a potato masher in a large bowl?
Nah. Just wail on it by hand with a fork. (or in a mortar)
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