tag:blogger.com,1999:blog-1139527419896752730.post2588749510025194861..comments2023-09-07T02:25:28.026-07:00Comments on A Matter of Taste: 012: Hannibal (2001) - Child Martini Tearsamatteroftastehttp://www.blogger.com/profile/03096786066345620278noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1139527419896752730.post-36340260578588165802013-08-10T05:05:54.718-07:002013-08-10T05:05:54.718-07:00Try soaking your institution in milk overnight, th...Try soaking your institution in milk overnight, the lactate dissolves the connective tissue and makes no real affront on the flavor of the overall dish. It's the same thing I do when I grill lemon pepper calamari steaks.amatteroftastehttps://www.blogger.com/profile/03096786066345620278noreply@blogger.comtag:blogger.com,1999:blog-1139527419896752730.post-86638283294041527632013-08-09T20:30:23.034-07:002013-08-09T20:30:23.034-07:00Unfortunately, my institution is too tough for tha...Unfortunately, my institution is too tough for that. I'd have to use 'low and slow' methods, otherwise I'd end up with spicy leather. Smoking, maybe. Or a pressure cooker with a nice beef stock.<br /><br />And now I'm hungry, dang it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1139527419896752730.post-18286405847017719012013-08-09T19:23:53.039-07:002013-08-09T19:23:53.039-07:00I think a nice cajun spice and brown sugar rub set...I think a nice cajun spice and brown sugar rub set under a healthy broil would be ideal. Maybe pair it with some home fry cut fried parsnips and some slow baked fresh green beans sprinkled with a mix of oil and breading. Pair them with a pint of something light, along the lines of Allagash White. That'd be my ideal preparation of the current institution I'm laboring beneath, at the least.<br />-Fioamatteroftastehttps://www.blogger.com/profile/03096786066345620278noreply@blogger.comtag:blogger.com,1999:blog-1139527419896752730.post-90287530409671095102013-08-09T12:35:47.783-07:002013-08-09T12:35:47.783-07:00Just how do you prepare an institution? Fry it? Ba...Just how do you prepare an institution? Fry it? Bake it? Sear it? Saute, maybe? Or broil it? Then there's confit, poaching, and braising. How about grilling it?<br /><br />Also, what would you serve with your institution? Grilled asparagus, maybe? But you'd need a starch too, if it's a main course. Fondant garlic potatoes? A sauce would be a must, of course. Red wine based, or white? What about a cheese?<br /><br />And I got a little carried away with that, didn't I? :DAnonymousnoreply@blogger.com