What made me think of this was a lovely cured elk loin I tasted in Banff the other day. Much softer and smokey. In future I'll have to be just a little more impatient, huh?
Wednesday, May 15, 2013
Not Exactly Lomo
What made me think of this was a lovely cured elk loin I tasted in Banff the other day. Much softer and smokey. In future I'll have to be just a little more impatient, huh?
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7 comments:
I had this happen with a hunk of bresaola; it's so hard that I shave it to make beef dashi. I bet this would make a wicked broth...
Ooh, That's an idea Peter. I was wondering what would happen if I cooked it, but why not grate it directly into a soup? Maybe a Zuppa Pavese, something with eggs and parmigiano. Or a tomatoey minestra. Great idea!
Shaved in an arugula salad, with dried cherries and a Dijon vinaigrette.
(Okay, so that's what *I* did a couple weeks ago with some of my over-dry lonza.)
Wonder what would happen if you steamed some of it? WOuld it rehydrate or just sop up moisture and lose flavor? Soup does sound lovely with it....
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. Welford
That's an concept Chris. I was thinking what would occur if I prepared it, but why not thank it straight into a soup? Maybe a Zuppa Pavese, something with egg and parmigiano. Or a tomatoey minestra. Excellent idea!
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