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Tuna Capers Pasta

: food, April 22 2022

Easy one, with minuscule effort and products.
What you need (for 2 people):
- 1 can of tuna - 200gr
- small onion
- 3 garlic cloves
- 100ml white wine
- spaghetti
- 3ts capers
- something hot - small hot pepper/sriracha/cayenne pepper...
- 2ts olive oil, salt, black pepper, lovage
- chopped parsley for garnish

Cooking it:
- boil the pasta until almost ready - I am not going to tell you how much or how long. If you have not figured it out till this moment in your life just go eat outside.
- while the pasta cooks, start preparing the sauce.
- chop the onion and put it in the heating olive oil. You will need a pan big enough to fit the pasta and the sauce.
- after 2 mins add the chopped garlic.
- after 1 min add the "hot" ingredient.
- after 1 min add the capers. If they are salted (and not pickled) first rinse them in cold water. Do not put any other salt, as they are salty enough.
- after 1 min add the lovage, salt and pepper.
- after 1 min add the tuna. If it has its own brine, remove it. If it is in oil - you decide if you will add it to the dish or not.
- after 1-2 mins add the white wine. Bring it to boil. Let it cook for 2 mins.
- drain the pasta from the boiling water and put it in the tuna sauce for 2 mins. If needed, add a couple of table spoons from the the water where the pasta was boiled. It will make the sauce smoother.
- put the pasta in serving plates, garnish with parsley.
- goes with dry white wine.

Moussaka - unconventional

: food, October 26 2021

Greeks have invented this tasty meal, but their variant is sometimes difficult to make and a bit heavier. I read this dish is made throughout the Mediterranean and Balkans. Different tastes - different ways of cooking it - here is mine and I hope you like it.
What you need:
- 500gr potatoes
- 500gr minced meat - mix of pork and beef
- 2 carrots
- 2 onions
- 4 garlic cloves
- 200gr water
- 2 eggs
- 400gr yoghurt
- sunflower oil, salt, ground black pepper, savory

- clean the potatoes, dice them in a baking dish.
- take a large skillet and cook the minced meat with some sunflower oil, constantly stirring. The end result should be small, separate pieces of meat. Put it in the backing dish with the potatoes.
- put the onions and carrots with some additional oil. Cook till onions get transparent. Add the garlic. Cook 2 more minutes and place it in the baking dish (to the potatoes and meat).
- season with salt, savory, (optional - 2 bay leaves), ground black pepper and stir again. Add the water.
- mix the potatoes, the meat, the onions, carrots and garlic.
- put the baking dish into the (preheated with fan) oven for 15 minutes at 180C.
- in the meantime mix the eggs with the yoghurt and some salt.
- take the dish out, stir the mix of vegetables and meat and put it back for another 10 minutes.
- do it again. Potatoes need to be slightly tender when you poke them with a fork. If not - some more cooking time.
- take the dish out and pour (as evenly as possible) the egg-and-yoghurt mix on top. Return it to the oven for 10-12 more minutes. At the end it should look like the picture above.
- Done!

Seven of Nine - salad

: food, July 11 2021

This was a recipe, present on the initial nobfg website. It finds its place again here, not only as a reminder for myself, but also for the quality of the final product. I searched a lot for an actual original recipe in the past and since I found none, I named it to the Borg drone from Star Trek - Seven of Nine, Tertiary Adjunct of Unimatrix 01 (played by Jeri Ryan) - back then one of my favorite shows. Here it goes:
- boil 2 chicken fillets in a salted water until tender (no less than 15 mins). The stock is not something special, but I will keep it for a soup later on. Chop them to 1cm pieces.
- fillet 1 big orange - there should be nothing left except the "meat" of the orange. No membranes! Slice to 1cm cubes.
- chop 150gr of blue cheese. You guessed it - 1cm chunks.
- 200gr mayonnaise
- 2-3 pinches of ground black pepper and salt (to taste)
- mix all in a bowl and let it rest for 2 hours in the fridge
- done

Roasted Lamb Leg

: food, March 07 2021

Yep, roasted lamb leg. On the butcher's schematic - it is the thing in the back of the poor (but delicious) animal. The front one is called "shoulder" and the "shanks" are the bottom parts of the front and back legs. Do not let anyone bullshit you - this recipe is neither quick, nor a cheap one. You need minimum 4 hours (roasting) plus the overall preparation. A good piece of lamb is a costly one. What you see here was ~3kg. Anyway - let's get down to business.
The "before" pic:

The making:
- I always rinse and pat dry any meat,...just in case.
- There is a thin membrane covering the meat. Some people remove it, but I leave it as a protective cover. Trim all other non-meaty parts.
- Using a sharp, thin knife - make holes at 5-7cm uniform distance from each other.
- The rub - 2ts salt, 2ts paprika, 1ts cayenne pepper, 1/2 ts black pepper, 8ts sunflower oil.
- Rub it!
- Put 1/2 garlic clove (or even the whole clove if it is too small) and some rosemary in each hole you made. Do not let the garlic to stick out of the meat or it will fall off during the roasting. I would have used fresh rosemary if I could find one...
- Use a tray with a rack, that can fit the leg. If you do not have such, you can put some fresh onion (scallion) or leek, so it lifts the meat ~1cm.
- Put some water (or beer...yeaah shame) in the tray, so it barely touches the meat.
- Cover the whole thing with aluminum foil and close any holes.
- Roasting time (with fan):
1/2 hour at 200C
3 hours at 160C
uncover the meat (remove the foil)
1/2 hour at 160C
- Remove from the oven and let it rest for 5 minutes.
- Under NO circumstances serve this cold!!
- It goes pretty well with mashed potatoes, dry rose` or wheat beer.

Potatoes Lilly

: food, February 05 2021

You may wonder "why writing about something as bland as potatoes"? Let me stop you there with a brief example: yesterday I made pork chops with peaches, garlic, rosemary and bourbon - a recipe from Jamie Oliver. Then, on the side, I decided to make some french fries using the "Lilly" potatoes (did not know the sort before that) and some duck fat. 10 minutes into the meal, being the heavy-meat-eater, I was thinking to myself "well, I do not need the pork chops...".
This article is more as a reminder to myself, what should I look for. The story goes back a couple of months ago, when I bought accidentally a bag of "Lilly"-potatoes. Prepared them all ways imaginable and the result was always perfect. These potatoes are, by far and with enormous lead, THE BEST POTATOES I have ever had. Of course, I threw the bag before getting the sort, then desperately binge-buying random bags of potatoes in different stores...but alas, none of the got even close. And that was till yesterday! Thank you, Lord!
Found an online shop selling them, could not find the botanical name, but will continue searching. Again: roast or deep fry some in high-smoking point fat (they will get a bit mashy when you stir, which is perfect, as the thin end will get so crispy), put some salt, grab a wheat beer and enjoy life.