Thank the dear good lord… it’s Paul’s Caul

It’s been damn busy times for ol’ Grazza McFilthy Mouth. I have been flat out like the lizard drinking, busier than a one armed brick layer in Bagdad, as they say.Hence no posts for your viewing pleasure. So thank god for Paul’s Caul. Here we go… G



I know what you’re thinking and I agree if this post is about me pleasuring myself than I’m outta here… well I’d be outta here for an entirely different reason, but nonE the less I’d be gone.

It is not about self gratification, well not in the got a hold of one’s penis kind of way, but definitely in the love to be read by strangers who enjoy our ramblings kind of way… so I guess there is a little self gratification in everything we do.

But with my fingers firmly tapping a keyboard and not the shaft of Mr Happy, I shall continue…

As a chef and a man, a chefman in fact! I love all things salty (head out of the gutter people) and I don’t mean I love food with too much salt in it – that would be absurd. And I have been called many things (and in fact, now I think of it absurd has been on that list quite often) but in this particular case I would not be teamed with the absurd salty people. My love of salt is firmly in the realm of well-balanced yet salty goodness team.

For great examples of this you need look no further then one of G-bags favourite pasta’s/people the puttanesca or the simple yet delicious miso soup handed to you with most Japanese meals/bento’s. Like a piece of pork fat dripping with salt or a fresh oyster that still tastes of its watery home, these items are salty but they have other redeeming factors that cut through that saltiness and it works and by god. I love it when a plan comings together and I ain’t getting on no plane fool!!!

The Asians are the masters of many things including not being tall and rocking black hair, but I feel they come into their own when it comes to injecting a serious amount of salty love in their food. It may be because of the fat content in the duck and pork they use or in fact it may be the 2kg of MSG that is omni-present in all dishes, but whatever it is, it has allowed their cuisine to be one with the salty, bold, tingle in your cheeks, rounded, full across your palate, definitely don’t need salt on a Chinese table kinda thing. And I salute you, I salute you all you beautiful little salty people, the soy people of the orient… too much?

What I want you all to do is to start using salty items of food to season your already delicious recipes and then you may all thank me later in the form of gifts or name your children after me or simply give me your children as gifts or all of the above (which all of the above would be giving me your child called Paul). Just thought I’d clarify that very strange request.

So grab anchovies instead of salt to season a pasta dish or a stew, then get crazy and whack miso in potato and leek soup instead of salt, use crispy prosciutto in just about anything, use parmesan in salads to give a salty edge. Changing things up just a little really gives a wicked depth of flavour and makes things your own.

Last night for dinner I made my version of miso cod, and it’s not as good as Mr Nobu’s but it is delicious and really easy, have a go…

Miso cod (aka salty fish)

2 pieces of rankin cod (or any firm white flesh fish called rankin cod)

1 tablespoon miso (white preferably)

1 tablespoon sweet soy

2 tablespoon soy sauce

1 tablespoon rice vinegar

* Mix all together and let sit for 10minutes minimum and 30 minutes max

* In a fry pan (with a lid) heat up a little oil in the pan and place fish in the pan leaving remaining marinade to one side

* Turn heat down to low once the fish is sealed on the first side

* Flip fish over and pour remaining marinade over the fish

* Whack the lid on and make sure the pan is on very low and leave to steam/cook for 10 minutes if the pan is too hot just turn off heat and let the fish just cook in residual heat.

* The finest product should be sticky, moist, salty and flack of bit by bit… yum yum salty goodness in my tum

This can be served with what ever you want, I made corn fritters and served with Japanese mayo (the stuff in the bottle, its addictive)

So salt is our friend don’t be scared, just like everything its great if not used in excess and if you find your self selling salt on the streets just to cover your raging salt habit then its gone too far.

4 responses to “Thank the dear good lord… it’s Paul’s Caul”

  1. This post brightened an otherwise dull day … thank you for the awesome salty wit (But with my fingers firmly tapping a keyboard and not the shaft of Mr Happy, I shall continue…) and great sounding recipe … I shall venture forth and find new ways to become one with my salty addiction … stay hungry friend ! 🙂

  2. “…the masters of many things including not being tall and rocking black hair” HA!! Salty people of the Orient! You had me in very inappropriate stitches of laughter. Love it. Freaking love the recipe too… miso is a gift from the salt gods. Just hope you washed your hands before you made it (I shall call you ‘Shaft’ from now on, not in an Avengers kind of way)

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