March 29th, 2011

intrepid goujun from kagenami

(no subject)

I made kedgeree last night from incandescens' father's recipe. Complete win! *That's* what I wanted kedgeree to taste like. Smoked mackerel is the fish to use-- soft, flakes into the rice and disappears to the eye but not the taste buds. I left out the green papper, since it's a nightshade that I'm supposed to avoid. I think it would have given the dish the piquancy it needs, but I added lemon juice instead (everything is improved by lemon juice where I come from) and that was almost as good.

So thanks very much, G, and please thank your father for me again.