Mindblown: a blog about philosophy.
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Ham steak and red-eye gravy
Select a slice of country ham that is 1 to 2 inches thick and cook it slowly in a skillet until it is browned on both sides and cooked through. Once the ham is removed from the pan, pour off any excess fat. Then, add a little water and about 2 tablespoons of strong coffee…
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Broiled ham steak
Choose a ham steak that is approximately 1 inch in thickness, and make small cuts in the fat layer at regular intervals to prevent the steak from curling during cooking. Place the steak in a broiling pan and set the broiler to 550°, or on the “broil” setting. Position the pan about 3 inches from…
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Poached finnan haddie
To prepare Finnan haddie, begin by cutting off the fins from the fish. If the fish is large, cut it into serving pieces. Next, place the fish in a skillet or large saucepan and barely cover it with milk or a mixture of milk and water. Sprinkle pepper over the fish and simmer gently for…
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Smoked haddock
Haddock, when smoked, is commonly referred to as “finnan haddie,” a name that originated from the Scottish village of Findon near Aberdeen. In Great Britain, smoked haddock is a popular food item that is served for breakfast, lunch, or high tea. It is a frequent ingredient in kedgeree, a dish that combines rice, eggs, and…
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Cutting
Cleaning out the inside of a fish involves removing all of the internal organs, also known as the entrails. This process is typically done to prepare the fish for cooking or other uses, and is an important step in ensuring that the final dish is safe and enjoyable to eat. To clean out the inside…
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Gurnet or gurnard
Gurnet is a small marine fish that is commonly found in European waters. These fish are easily recognizable by their large, angular, bony head, and are highly valued for their firm, white flesh, which boasts a delicious and unique flavor that is prized by seafood enthusiasts around the world. While gurnet is best enjoyed when…
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Roast guinea fowl
To prepare a delicious and satisfying meal of roasted birds, begin by allowing one bird per person and trussing each bird carefully for roasting. A small piece of fatty bacon can be tied over the breast of each bird to help keep the meat moist and flavorful during the cooking process. Once the birds have…
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Gudgeon
Gudgeon is a type of freshwater fish that is commonly found in rivers throughout Europe. These fish typically grow to a length of around 8 inches, and are easily recognizable by the presence of barbels at each corner of their mouth and distinctive black spots along the sides of their body. Before cooking, it is…
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Roast grouse
To prepare a whole bird for roasting, begin by allowing it to hang in a cool, dry place until it has properly aged. Once the bird has been aged, it should be plucked, drawn, and trussed, with particular attention paid to ensuring that it is properly seasoned both inside and out. To add flavor and…
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Grouse
Grouse are a type of game bird that are indigenous to the cooler climates of the northern hemisphere. These birds are closely related to pheasants, and are known for their distinctive appearance and delicious meat. In the United States, two of the most well-known types of grouse are the ruffed grouse (often referred to as…
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