SharkNinja’s Post

Lets go through parts of the cod that is not typically used in Norway and that we prefer to call plus products. -Here we have the collarbone.  The process of salting cod collarbone involves curing the fish with salt, a method that dates back to ancient times when refrigeration was not readily available. This technique not only preserves the fish but also imparts a distinctive taste and texture. The cod collarbone, being a slightly fattier and more succulent part of the fish, absorbs the salt in a way that elevates its flavor profile.  -We ship out tons of these to Portugal each year and are so happy that countries have different usage of the fish, that makes it more sustainable to produce and harvest cod. Link to video: https://lnkd.in/gJbMKvqz #seafoodfromnorway #cod #farmedfish #atlanticcod #plusproducts #byproducts

With the first day of spring right around the corner here are 3 examples of mushrooms that commonly grow in the spring: OYSTER: These versatile and popular mushrooms tend to show up a bit earlier than morels and have a longer growing season. They favor cool, damp weather and can be found growing on logs, stumps, or even in urban areas. MORELS: These prized edible mushrooms are highly sought after by foragers for their unique honeycomb appearance and delicious flavor. They typically appear in late April and can be found until mid-June in temperate regions, often near trees. CHANTERELLES: These brightly colored funnel-shaped mushrooms with a fruity aroma and peppery flavor can be found in spring and early summer. They are typically associated with coniferous trees. #mushrooms #oystermushrooms #morels #chanterelles #wild #spring #mushroomwisdom

With the first day of spring right around the corner here are 3 examples of mushrooms that commonly grow in the spring: OYSTER: These versatile and popular mushrooms tend to show up a bit earlier than morels and have a longer growing season. They favor cool, damp weather and can be found growing on logs, stumps, or even in urban areas. MORELS: These prized edible mushrooms are highly sought after by foragers for their unique honeycomb appearance and delicious flavor. They typically appear in late April and can be found until mid-June in temperate regions, often near trees. CHANTERELLES: These brightly colored funnel-shaped mushrooms with a fruity aroma and peppery flavor can be found in spring and early summer. They are typically associated with coniferous trees. #mushrooms #oystermushrooms #morels #chanterelles #wild #spring #mushroomwisdom

Allowing the flavors to meld. The combination of Wilber Farm , rich whip gold topping, Rich Products Corporation honey, and fig compote creates a harmonious blend of textures and flavors – a true culinary delight! What comes to your mind when you think of the combination of honey and fig in a cake?

Buy #salt in bulk. Aside from using salt to elevate the flavor of your food, you can also use it to preserve flowers, clean stubborn stains, exfoliate, remove odors, and repel ants. What's your favorite way to use salt beyond the kitchen? Let's talk about it in the comments 👇 #BulkSalt #SeaSaltSuperstore #SaltScrub #NaCl

How OSCAR.697 is made This is how we do it. Dry botanicals are crushed and soaked in a liquid with alcohol. When the liquid is ready, it's mixed with wine and natural flavors. After filtering it once, the liquid is partially frozen to remove remaining impurities, and then it sits for a while before being bottled. The whole process usually takes about 8 weeks. https://lnkd.in/drp9SVnW #oscar697

Have you ever wondered what a Tea Blending Class was? Ever wanted to try creating your own tea blend or maybe learn a little bit more about botanicals and camellia sinensis? Check out the video below and book your class now!

How to Make Spicy Chorizo and Corn Fritters: A Step-by-Step Guide hei

Legendary vintage, and as it clocks on to 77 years, the colour is a soft tawny with a gentle ruby blush through the core. Gorgeous earthy aromatics, white truffles, chamomile, dried flowers, incense, black tea. There is earthiness on the palate, with grilled cumin, cured leather, melted tannins, the remembrance of raspberry fruit, all delivered with gentle persistence. You'll find traces of history everywhere - the label says Haut Pomerol (meaning from the central best quality plateau), a mention that they kept until the French appellations agency told them to stop at some point in the 1950s. Inevitably there will be bottle variation (even in shape, not just contents), but this bottle was with the original cork and still tasted great. Unmoved from Libourne cellars since bottling. Weather wise in 1947, Pomerol saw a late spring and classic budbreak followed by a more difficult fruit set, then a hot summer with storms, and weather that stayed hot right through harvest, meaning naturally high alcohols. Hard to say when this will entirely fall away, but right now you are going to find huge amounts of pleasure. Olivier Bourotte and his wife Germaine Audy owners at the time, second generation after Jean-Baptiste Audy. 97/100 Come see the rest of this incredible vertical, with Clos du Clocher from 1947-2020, on the site today. #insidebordeaux #pomerol #pomerolwine #winetourism #visitbordeaux #vinsdebordeaux #maximelis #wineart #artandwine #vinsdepomerol #closduclocher #audynegociant #winecritic #subscribercontent #newcontentthursdays #wineeducation #winehistory

How to Make a Perfectly Creamy Sausage and Mushroom Risotto hei