My dear friend gave me her first homemade tapenade. Although the flavor is fine, it's excessively salty for my taste. More than any other tapenade I've ever had. They're coming for dinner next weekend - do SE'ers have tricks to cut excessive salty flavor? The only thing I thought might work is to serve a dish of lemon wedges with the bread, tapenade etc. Important note: I love this woman tremendously. If we have to eat it as is & I shrivel up into a raisin, so be it. Just curious if anyone has suggestions to cut the salt. Thanks.
Perhaps this question is more apropos to folks who live in the sticks, as I do, but I'll be interested in all responses. When I want organic meats/seafood or some special varieties I pack up a few ice chests & head out for a day in the big city. However, even there, I don't get the variety I used to get in the tri-state area, of course.
When I started ordering larger quantities of meat online it was unsatisfactory because of shipping/delivery problems at my end, rather than because of the retailer. Now when I order, I aim for smaller quantities & that's been great.
I'm asking in reference to things I can't ever seem to get regardless: veal shanks for Osso Buco, or crayfish tails or Bresse chickens which I would love to try.
Has it been successful for you, regardless of expense, or simply a big waste of time?
Like most cooks, I love to see my family/friends eat what I create. My son's fiance (who is European) & her 2 children from a previous marriage are blessings - they're open to trying EVERYTHING! However, my dearly beloved - who is a stellar husband - is pretty much a meat & potatoes guy:) At the moment, I only stretch when the kids are here for dinner, because sometimes I get a little "down". Do picky-eaters affect your enthusiasm? How do you handle it? I sincerely love Mr. Strangetimes, but the man isn't happy if I make fettuccine & meatballs instead of spaghetti & meatballs. LOL. Anyone else handling this phenomenon?
I believe it's time to bring back pickled fruit. With so many people reacquainting themselves with the combined flavors of fruit and vinegar in the form of drinking vinegars and shrubs, pickled fruit is the natural next step.