Some of you will immediately recognize that Drfugawe is descended from the ethereal spirit of “fugawe”, who possessed not only a profane nature, but an inherent ability to lose himself in any venture in which he engaged. or on any path he wandered. I share that special fugawe nature, only at a much higher spirit level than my forebear, thereby earning an advanced degree of affliction, and the title of Dr!
For all the rest of you, … well, some day when we know each other better, maybe then we can talk more openly of the spirit world of fugawe.
My worlds center on food, that is, I live to eat. As a result, almost all of the interests that will appear in this blog will have a relationship to food, ie, gardening, mushrooming, clamming, baking, cooking, etc. My goal will always be to unlock the secrets of these worlds, to gather them and share them – and perhaps as we journey together, we’ll find our way. You are welcome to join me in my journey.
Contact me: drfugawe at gmail dot com
Hey Doc, You finding any morels down your way yet? I’ve found some in a burn up here….photos on my blog
what’s new with you?
Can you blanch chanterell mushrooms and then vaccume seal and freeze them? THank you, Ron
If by blanch, you mean precook in boiling water, I guess you could – but my chosen process, and that of most ‘shroomers I know, is to dry saute them in a large fry pan or wok – really high heat, no oil, butter or anything – let them release their water – let water evaporate, let the mushrooms cool down, and they’re ready for vac packing and freezing. More under mushrooms here in this blog.
Enjoy – and fill that bucket.
Thank you for the lovely fruitcake recipe, I will make it shortly and let you know how much I love it, as I know I will. What would be best for aging Brandy, Rum, or?
You ask a tough question, because it’s such a personal choice – if I were the eater, I’d do some dark rum – actually, I doubt you could mess it up, it’s going to taste good no matter what you pour over it!
Enjoy – and do let me know what you think.
Hi, nice to meet you !
Hey Dr! I noticed in your food links that you use Rhulman. I have also used his site and did buy his book Charcuterie. What I like about him is that he is not above answering e-mail that is sent to him. He seems to be very down to earth even though he is sort of a celebrity.
Yeah, I think he’s very approachable for someone at his ‘public’ level – I think he has meats down very well, but I’m not so sure about a few of his ideas, such as his book of ‘Ratios’, which is a little over the top, I think.
If you think that’s over the top, check out Michael Ruhlman’s rant about wooden spoons: http://ruhlman.com/2012/02/stupid-kitchen-tools/ . He’s not wrong, he’s just being an idiot about it.
Apparently, this is the kind of thing one learns at The Culinary Institute of America (how else can we separate CIA grads from ordinary chefs?) – what about round metal spoons? I got the feeling watching this one that Ruhlman just started this one without any idea of what he’d say.
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Thank you so very much for sharing.