Aurosoma, almost everytime you post, I have to perform a profound research on the internet about popular culture in order to be able to follow you. And I love it.
I am pretty sure that it is just a poser, though. Here is how to deal with posers like this one:
Heat up a pan or - preferably, a wok - to mid-heat.
Blanch garlic, well cut into cubes of about 3 mmm, in rawspberry vinegar ( or any other vinegar you'd like to try ).
When you are satisfied, pour the poser's meat into the wok.
During five minutes, keep stirring. The poser's meat should never get cooked, that's important!! If necessary, take the wok off the fire.
When you are satisfied, flambé, preferably with Pastis.
Add salt and pepper to your liking. ( Be cautious! )
I prefer to use fleur de sel, and to roast the pepper before adding.
Tobjoern, I roast the pepper before grinding. Without oil, just the spice and the pan. Careful, you don't want to break up the molecular bonds until there's only C left in the pan .
Seeberg, I brought this strikingly simple recipe with me from over there. No baguettes here, sadly. -- Oh, don't take 'five minutes' too literally. That should be sufficient for small posers. Big posers, like our one here, might need a bit more.
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And I love it.
I am pretty sure that it is just a poser, though. Here is how to deal with posers like this one:
Blanch garlic, well cut into cubes of about 3 mmm, in rawspberry vinegar ( or any other vinegar you'd like to try ).
When you are satisfied, pour the poser's meat into the wok.
During five minutes, keep stirring. The poser's meat should never get cooked, that's important!! If necessary, take the wok off the fire.
When you are satisfied, flambé, preferably with Pastis.
Add salt and pepper to your liking. ( Be cautious! )
Enjoy.I prefer to use fleur de sel, and to roast the pepper before adding.
( I love posers, meat-wise. )
I think sooner or later I will cook by following your recipe.
PS. ...and yes, I agree about Aura's posts and the research you have to do, in order to follow him.
PPS. You roast the pepper before adding? Interesting...
just a piece of fresh baguette will make it perfect...
- (and i know what i'm talking about)
Seeberg, I brought this strikingly simple recipe with me from over there.
--
Oh, don't take 'five minutes' too literally. That should be sufficient for small posers. Big posers, like our one here, might need a bit more.