Jeez, guess I don't pay attention to notifications! November 26!
The grill I use is a countertop electric grill from Livart. I think it may be discontinued at this point, but it's a Korean company, and the thing is designed for kbbq/yakiniku--just an electric coil with a grill grate on top and a pan of water underneath to catch rendered fat. It's super efficient! Not the best grill, but it's really nice for small fish fillets. (Ok for yakitori, but not great.)
We used to have pan fried smelt from my Italian great aunt, so good! On another note the Vegan foie is something special. I used some Burlap and Barrel 5 spice out of laziness (had no vanilla and my star anise was tired) and it was fantastic.
Love this. So when you say you "grill" the sanma - what is it that you use? Thanks!
Jeez, guess I don't pay attention to notifications! November 26!
The grill I use is a countertop electric grill from Livart. I think it may be discontinued at this point, but it's a Korean company, and the thing is designed for kbbq/yakiniku--just an electric coil with a grill grate on top and a pan of water underneath to catch rendered fat. It's super efficient! Not the best grill, but it's really nice for small fish fillets. (Ok for yakitori, but not great.)
Ohhhh!!! Thanks. Yes, my family has a specific grill for fish so I get the gist. I am trying to see if there is a way I could do this without...
We used to have pan fried smelt from my Italian great aunt, so good! On another note the Vegan foie is something special. I used some Burlap and Barrel 5 spice out of laziness (had no vanilla and my star anise was tired) and it was fantastic.
Yeah! I made the Sweet Spice and used it in the quantity suggested, and it may have been a little TOO spiced for my taste.