Kosher Dosher...“I am a culinary Heretic"

The evolution of this crazy (Meshuga) seasoning started a few years ago when I began Faux Aging with Fish Sauce/Salt which I have written out quite a bit. Let's not forget Warm-Aging aka 2 stage Cooking with Sous-Vide Processing.  Anyhow more and more UMAMI seasonings started popping up all over the place, and I said to myself I could do better!! So I started thinking about what I like to eat. My sauces and rubs are always unique, and out of the box nutty, so I started playing around with different flavors. Why did I call it Meshuga? My Bubbe spoke fluent Yiddish, and when I can, I always add it to my blog/posts.  First of all, you will need a dehydrator. I have this one by Excaliber. I love this machine.  These Castelvetrano Olives are just amazing. Hands down the best olives you will ever have. From what I have read it is suggested to purchase the ones with the Pitts for the flavor, and that is what I did. Believe me when I say I love Olives...

So it was Passover, and I decided to make Turkey. My Turkey is just freaking amazing if I do say so myself. Anyhow, I was not in the mood for traditional cranberry sauce (yea I make that great too) so I decided on a Gastrique. I love Gastriques, and they are so simple to make. Gastriques are versatile, and you can customize them any way you want as long as you remember a few basic techniques. Google Gastrique and you will end up with a plethora of recipes. Gastriques and the variations like most thing are only limited to your imagination. So this is my suggestion..... read my simple recipe and make it yours by swapping out the vinegar, spices, herbs, wine, stock, berries, and creating something that fits your dish. Maybe use juice instead of stock (might need to reduce sugar), or use some of the spices and herbs you used in your original recipe.  Ingredients 1 cup of Sugar 1/4 cup of Water 1 cup of Red-Wine-Vinegar 1/4 cup of wine (I used a Cab) 1/2 tsp of Salt or...

Last minute dinner. Not a recipe but just a food entry for my Blog so I don't forget. Absolutely amazing!!!!!! Fried Homemade Bacon....  Mixed greens fried in bacon fat. Spinach, Kale, and Arugula. In the end, I added Sun-Dried Tomatoes, shallots, and garlic..... spices etc.   Sitting in a pretty copper roasting pan. At this point, it would have been a better idea to chop up the bacon and add the greens. Flat-Iron-Steaks SV... First brined at 24 hours, 113f at 2-3 hours than 133f at 6-7 hours.  Cabbage and Radish Kimchi.  Havarti cheese.... if I had shredded cheese I would have added that.