Okay… so I don’t have cool photos for this one.
Here’s how to make dashi. I use this in a ton of stuff, from flaked salmon over rice, to ramen, and miso soup. Yes, you can buy the packaged shit in the store that is full of sodium and bullshit, or you could show some restraint and just make it.
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In the grand scheme of things, I can rarely think of a skill that is of better benefit in the kitchen than knowing how to make stock. With the right tools this simple procedure is fairly effortless, yet the rewards are astronomical. Okay, that’s a little hyperbolic, but this stuff is way better than that sodium-laden chicken-flavored water that you buy at the market.
…An exercise in amazing…
There are very few things in this world that I love more than coleslaw. While I’m pretty sure I’ve said that about multiple things at multiple times in my life, this time I really mean it. Seriously. I’ll fight somebody for coleslaw, if it’s good enough. Sometimes even if it’s just mediocre.
Think about it. There’s very little that screams American BBQ or cookout or I’m gonna stab you if you take the last piece of fried chicken like a tart, yet creamy coleslaw. Cooling in the summer and a way to force vegetables on your kids.
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Alcohol: because no great story ever started with someone eating a salad; a statement emblazoned on T-shirts and Facebook posts letting you know that the owner cannot be bothered to ever eat something other than large hunks of meat accompanied by copious amounts of cheap booze. A sign that the humble salad has been, at least in American society, been equated with weakness and boring food.
And it is boring, when you do it wrong.
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I love pickled things. I hate the thought of actually pickling things. It’s quite a dilemma. Fortunately for all of us, it’s a dilemma that’s easily fixed.
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