neverhappened

Absinthe

I've enjoyed the Green Menace only once, on a houseboat in Amsterdam.  That seemed like a pretty good setting for a first taste.  Next I'd like to try some of the recreations that have been reverse engineered from original bottles from the days before it was banned.  You can buy those here and read about them here.  Or if you are of the DIY inclination here's a recipe for Absinthe that you can make yourself, from this site (it's in german).

Absinthe

One ounce dried chopped wormwood

One tablespoon angelica root

One teaspoon hyssop

(wormwood, angelica root and hyssop and be bought here)

One half teaspoon coriander seeds

One quarter teaspoon caraway seeds

One pinch cardomon pods

One tablespoon fennel or anise seeds

750 ml. 100 proof vodka

In a glass container add the wormwood to the vodka. Set aside in the dark for ten days. For extra-powerful absinthe, use Everclear or 151 rum instead of vodka. This will give you an authentic green-colored tincture (the green comes from the chlorophyll, and does not indicate the presence of the active ingredient, thujone).100 proof vodka works best.

Strain out the wormwood and add all the remining herbs and spices. Wait four more days, then strain these out and serve. Best drunk straight in short shots with water chasers.

Link to where to buy the real stuff

Link to Wired article about Ted Breux, who recreates original Absinthe and is responsible for Nouvelle-Orléans Absinthe

dLING

In light of AT  again being in the prc]

pumpkin and sunflower seed dumpling presents>

:boil and mash pumkin w butter  and milk  for smooth - dry consistency
add chilly powder/paprika curry powder s&p to taste
chopped basil, chives and.
heat oven oiled oven tray - heat tilll 200 add pumpkin seeds
when slighty baked take out cool finely chop with knife
                                  add to pumkin

                                  roll into dumplings[ see previous dling receipe]

                                  I deep fried these bb's - but its upto yu.

snapp happy

Something old and something new.Thats the ticket. Theres nothing like cooking a whole fish for a gathering, the key as always is time management, making sure the fish and everything else is ready at the same time. This receipe is:
herbs - lemon thyme, parsly basil garlic, ginger s&p  brown sugar -  tbl spn olive oil  splat sweet chilli, hoisin  sniff of white wine
criss cross the fish and rub in the mixture. A 1.3 kg snapper will take around 10 min baking time and if you like the edges crispy a further 3 min grill on each side. Once the eyes are white as snow ready for show. Served with crispy fried sweet potatoe, bok choy, button mushies in oyster /soy combo. Wine? Id go with a reisling, Barnaby?   Enjoy>

Algae & Egg Flower Soup

If you happen to live close to the sea this is a perfect recipe - if not just buy dried algae!

1. Cook a half-liter of water with 2 teaspoons of good salt.
2. Add A thumb sized diced piece of ginger .
3. Add Algae (dried or fresh)  - amount depending on taste. Generally, 3 - 4 leaves.
4. Stir 1 egg foamy and then slowly add into the simmering water while you stir steadily.
5. Leave cooking for 2 min before adding one tablespoon of sesame oil and freshly cut spring onions.

Bon Appetite!

Prawn And Black Funghi dumplins

Me and my bro from the west love Dumplings. We swore we were going to get home from China and gee up a Dumpling recipe site  revolving around the little white packet of joy/ Time has passed and today we begin a fruitful journey through experiments in taste.
Ingredients: 12 fresh prawns
                     couple of black Funghi pieces
                     spring onion
                     Garlic
                     sweet chili sauce
                     Fish Sauce
                     soy sauce
                     Oil
                     lime/ lemon
                     Fresh Parsley, lemon Thyme
                     Dumplin Doh/

Step 1: The doh
                      My bro from the west says, 'man, all that is is flour and water and you can spend hours mixing it up to the right consistency if you want but i say head to china town and buy the suckers in a packet' - I am inclined to agree with the brother. Watch out for the preservatives on the back of the packet. Best with out, and if they are square, get a circle shape to cut them into circles.

Step2 : The mixture

                         Cut shelled Prawns into tiny pieces, as best as you can. Give Tails to cat if they'll take them.
                         Shred black Fungi into well, shreds. Get creative here.
                         Slice and dice shallot of spring onion.Bit of green and white is good.
                         Dash of Chili sauce, fish sauce, soy sauce, oil - and I MEAN dash. don't go overboard on this Kimmy.
                         Squirt lemon/ Lime and cut fresh herbs = Good. Lemon Thyme is great with fish and chicken.
                         Stir the motha up and let sit for a while.

Step 3: Lay the Bish out. 
                          Now I'm not kidding. Be prepared for trench warfare.Unless you are dumplin stuffing like the sisters in the mainland, making dumplings is a time consuming monster so give yourself plenty. Having the guests turn up when your still laying is disaster!! A trial run is pref.
                           Take circled dumpling dough and place a small amount of mixture in the middle.  Fold, wet and seal the edge of the  dumpling in half, fork both side of the edges and make sure the bastards don't have any holes that will come back to haunt you. Repeat this 30 times. Do not go insane or swear at your girlfriend who's not there.

Step 4: Cooking
                          You can boil, steam or fry your dumplings. The majority I had in China were steamed or boiled and for this recipe its steamed.. ahh they just slither down.. I haven't had any luck shallow frying dumplings. My west side bro says ' dude - u gotta use sesame oil to fry the mothers.... the oil gets way hotter than normal oil... highly flammable - careful.... however adds to a good chef show when the pan suddenly is on fire... and everyone around goes "whooo like in china town".  I tend to agree.
                         I may be hazy at this stage, but I boiled the buggers first, till they rose to the top, then put them in the fridge to chill for a time, then put them back into the steamer. I recommend this for any heavier meats like pork mince or fish as well. The cooking time is minimal, eating even less.
                          Serve on platters, fork soy sauce over the top.  Watch everyone go Hmmmm.
                          Serve with outstanding white wine.

Hmmm.>

Theres a new Bad BOY IN neverhappend TOWN. And it's recipes. If BARNABY  doesnt blog this out of town in 5 seconds you might get to read it. Basically Im gonna lay down this beauty and store it away for later. Its a reciepe section and it starts right here. Im just recovering from 2 hours shopping for a dinner party that my girlfriend organised on my behalf and a further  intensive couple of hours cooking time, but it was a good idea. I did a three course meal and im going to lay it all out. I started with prawn and black fungi dumplings, followed by  slow baked Barrumundi fish on a bed of hot wok Bok Choi and Hoiken noodles.Following up was frozen Mango with Lycee, Cherry and creamy vanilla ice cream. And to tempt your taste buds in the season of food and season, at least in the southern hemi, I'd like to present also a little folder of treats for you to lick upon.
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