Eating mistakes.

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A mistake?  A group of them.

First, I didn't have the correct seaweed.  That should be easy enough to fix.  I know a couple of places which might carry it, and I need to be in town, shopping among other things already.  If not, I have found what I need at amazon.  Next, I didn't do the right things, according to this or the last video.  There is an order, a temp range for various things... I messed it up.  As well, I did not add enough bonito.  Too much would be a bit brutal, too little was simply weak.  Beyond that, the beef, when I cooked it in the fat, I cooked it too long and/or too high.  Confit is an experiment, mind you.  Further, I am well above sea level, meaning all recipes have to be shaken out a bit more than usual.

Even so, to be honest, I wasn't terribly disappointing.  I believe, with a bit of work, this will do well.  I do not know that I will ever come to love this.  I may always see it as eating my medicine.  And, yet, even if that is the limit, I am good with it.  However, if I can make it a pleasant meal, I would be pleased to have an enjoyable, low-carb, source of potassium... and actually a good source of a lot of good things, if at the price of fairly hefty hits of salt.  Just a dab will do.

If nothing else, I really do enjoy tinkering with a new idea in the kitchen.  I'd sure like to figure out a recipe that would fill this out, and do right.  By the way, I have tried cooked daikon.  I believe I will stick to raw.  It's okay, just not my thing.  Just an update on a recent notion I presented.  Now, cooked daikon is not horrible.  It just isn't a draw.  I ought to check the nutritional content.  Perhaps, it too, could be an eaten medicine, or simply a solid source of specific nutrients.  I sure like it raw.  I love regular red radishes, but there is so little.  A daikon radish is like a giant red one.  Sliced into sticks, I finally get enough of the radish taste I truly enjoy... just not cooked.

Later.