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12

Much agreed with Krister that simple is best. Also, to really emphasize the difference, I'd aim for larger flakes of both the 'regular' salt and the sea-salt. Here are some serving ideas. Just the salt. Side by side, on a dark plate with some small divider. A pinch of each. That's it. Broth. A very simple vegetable broth, made with a little butter ...


11

Usually a cheese tasting would have more variety in terms of texture and flavour and you'd progress from the mild to the stronger. However, if your goal is to compare a lot of similar cheeses to contrast with each other, you'll need to have more palate cleansing and balancing in between each cheese. A lot of the cheeses that you're considering are aged ...


8

There are two things I love with fresh tomatoes, especially in the summer: Gespacho and Caprese Salad. Gespacho is a cold Spanish tomato soup. Cold soup may sound odd, but gespacho is incredibly refreshing when made well. My wife and I enjoyed a bowl of gespacho at a nice restaurant in Savannah, GA, when we were there for our honeymoon in July of last ...


8

If you'd like to preserve them for to enjoy in the winter, the easiest wayis to simply wash, dry, and then place them in a freezer bag and freeze for later use. Once they are thawed the skin will slip right off and then you can seed and dice, puree, or do whatever you normally would have done. Additionally, for extra flavor you can first smoke them and ...


8

Sun dry them. They'll keep a while (especially if canned) and make a delicious addition to many dishes.


6

I'm including links to specific recipes here, but not all of these recipes give fermenting instructions. I'm sure you could do these fermented though - as opposed to using whatever other pickling method is given. Pickled watermelon rinds are fun - spiced w/ clove, ginger, lemon, and cinnamon. Blueberries can be pickled - try with allspice, cinnamon, and ...


5

Anything elaborate makes it hard to do comparisons. You could make your own butter with different types of salt and serve with some good bread. Another option could be drinks with a salted glass rim like margaritas.


5

Summer salsa is our favorite use for tomatoes from the garden. It's similar to Caprese Salad. Slice lots of tomatoes into a big bowl, and add fresh basil leaves, a chopped clove or two of garlic, and fresh mozzerella cheese (doesn't have to be fresh, but fresh is best). Pour some olive oil on top -- not too much -- and let the bowl sit for a few hours in ...


5

In a 9x13" baking pan, quarter 4 pounds of tomatoes, 2 onions, 1/2 cup olive oil, plus salt and pepper and any herbs you like (I use basil and oregano). Roast them in the oven at 450 for 2 hours, stirring every half hour. When finished, run it through a food mill, and you'll have wonderful roasted tomato sauce to use on pasta or bread.


4

halloumi or feta for cheese substitutes, especially if you can get the mint halloumi cheese. as for ham substitute, I'd recommend toasted pita (served on top of the salad where you let the eater crush the bread themselves) or smoked salmon


4

I think something very basic like a slice of ripe tomato or some avacado will help showcase the flavour difference between salts. Tomato would be my choice as it responds well to salting, really bringing out the tomato flavour. You can tell the difference between the 'harsh' salting of table salt vs the mellow flavour enhancement of something like Maldon, ...


4

Perhaps digestive biscuits/oatmeal biscuits, what would be called Graham crackers in America, as something to hold under the cheese. These would give a good base without being too salty. The idea of fresh fruit is a good one, as the cheeses are hard and mostly quite salty/umami. I would add fresh figs (if you can get them) to your list. I'm not sure about ...


4

In order to create sparkling beverages, a gas called carbon dioxide (CO2) is dissolved in them, a process that goes under the name of carbonation. When dissolved in water, CO2 becomes carbonic acid (H2CO3), following the reaction: CO2 (g) + H2O <-> H2CO3 (1) The double arrow means that the reaction is reversible, that is, you can go from left ...


4

The most obvious difference is that a highball glass is much larger: 8 to 12 ounces as opposed to 4.5 ounces for a martini glass. Cocktails served traditionally in a larger glass usually include a large quantity of mixers, such as a Tom Collins (served traditionally in a Collins glass, 10-14 oz, though a highball would be appropriate), which only contains ...


3

You could make a quick fried rice with eggs and some peas.. http://rasamalaysia.com/chinese-recipe-fried-rice-deluxe/


3

You will want side dishes that will not overcome the taste of the lobster. Steamed or grilled asparagus with just the barest drizzle of olive oil and coarse salt immediately come to my mind. Add a nice risotto (mushroom?) then send me an invitation.


3

I'm sure someone should suggest a lightly dressed salad. I think it might go with mashed sweet potato with lots of pepper!


3

AB did an episode on Good Eats about Pickles a few years ago. Here is a list of his "non-dill" pickle recipes: Firecrackers Summer Fruits Hurry Curry Cauliflower Note: none of these appear to be "fermented", though.


3

I go through a lot of hot sauce, and tend to just re-use old Tabasco bottles. The main choice you need to make is what size of orifice reducer do you need. I think that the best for most thin sauces is a glass bottle with the right size reducer. You know you've got the right size when one shake of the bottle dispenses about 1/4 of the amount of sauce that ...


2

You could prepare them as cases to hold meat mixtures or salads. It's best to use firm tomatoes for this purpose. Slice the tops off the tomatoes, hollow them (reserving their pulp if you've a use for it), lightly salt the insides of the tomato cases, and then invert them for about 20 minutes to drain.


2

It looks like it'd be nice served on some crushed potatoes (Anya would be my choice, as they taste great and I have loads from the allotment, but any new waxy style would be good). Just boil 'em till they're just done, squash each one with the back of a fork once, put on the plate and spoon the salad on top. The potatoes will soak up the juices and make ...


2

Tomato juice Blend fleshy tomatoes with sugar, and water to get a thinnish juice. Strain through a sieve else the skin gets in your teeth.Pour into tall glasses with ice-cubes. If you like, add salt, pepper and put in leaf of fresh basil. This is very cooling in summer, and hydrating too. Sliced tomato peppery salad Slice tomatoes into thin slice, ...


2

Bread and Butter Pickles Ingredients 2 1/2 lbs pickling cucumbers (fresh from the market) 1 pound white or yellow onions, thinly sliced 1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice) 1 1/4 cup white distilled vinegar ...


2

The first thing is to use as many fresh tomatoes as possible. They will taste better than what you can get in the store any time of year, so enjoy them while you can. Salsa, tomato salads, regular salads, BLT's, roasted tomatoes, etc. If you have way more than you can stand to eat fresh, then think about canning whole tomatoes, making a large batch of ...


2

I would suggest anything that you can grab easily and is not difficult to eat. You are going to have to get dirty cracking the lobster, so why not get some corn kernels on your face? Growing up in New England our lobster dinner included sweet corn on the cob and cornbread. (The butter can be used on all of it!) Also, if you want some greens, maybe some ...


2

I've had french fries with (beef) gravy and blue cheese, and it's delicious. However, if you want to get away from potatoes and aren't comfortable with roasting, what about doing some other sort of root vegetable mash? Like mash potatoes, but using turnips, parsnips, rutabaga, or sweet potato instead. I've tried them all and I think they're great. As for a ...


2

Depending on the heat level of your sauce of course. You could make quite an impression on your guests.


1

I always like it when breads are served with lobster!


1

I love fried rice, as some other comments recommended. However, if you are thinking about what goes best together, that is a lot of fried stuff. Think of a Southern table with fried chicken, and to me plain white rice looks like the dish that goes with it. However, add some bits of green onion, peppers or parsley for color, some salt/butter for flavor. If ...



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