Samurai Viking Cuisine

This is from Marion's Kitchen.   I didn't make the fried shallots or sauce, but fried some red chilies in the oil with the chicken for some flavor.
This was very flavorful and interesting.  Rice flour also results in a much crunchier crispier crust than wheat flour and  it's even gluten-free if your children have celiac's disease....

This recipe was given to me by my friend Chi.  Chi is a great cook among other things and she was nice enough to share this with some of us.   This is basically a summer time Kimchi and isn't fermented for such a long time.  During a hot summer 12 -...

I've always wanted to try making my own Char Siu but never had.  this time I finally did it!
The first thing you need to do is marinate it.  I marinated mine for 36 hours.
At this stage, it doesn't look very attractive at all.  Not only that, when my Taiwanese friend saw a photograph of this on her smartphone, she asked me if it was Dong-Po Pork....

Brandade de Morue or Cod Cream is something I had never made before.  The Spanish and salted cod go back a long time and they still sell these everywhere.  If you're interested in this, I recommend Mark Kurlansky's "Cod" or "Salt - A World History".
However, instead of  making Bacalao a la Crema, I opted for Brandade de Morue, the French version of this.  They are quite similar, but the French version seemed more flavorful.  I also balked at using salted cod as there were warnings galore that my...