{"id":1437,"date":"2013-11-10T15:38:48","date_gmt":"2013-11-10T05:38:48","guid":{"rendered":"https:\/\/www.raining-chaos.net\/blog\/?p=1437"},"modified":"2013-11-10T15:38:48","modified_gmt":"2013-11-10T05:38:48","slug":"ginger-cured-salmon","status":"publish","type":"post","link":"https:\/\/www.raining-chaos.net\/blog\/2013\/11\/10\/ginger-cured-salmon\/","title":{"rendered":"GINger cured salmon???"},"content":{"rendered":"

For a while now, I’ve wanted to see if I could ever make a vodka ceviche, because it sounds like fun. I may not be able to consume copious amounts of alcohol, but that doesn’t stop me from cooking with it! Or in the case of a ceviche, not even cooking it!<\/p>\n

Me being me, recipes are just guidelines. I take one look, then do whatever I feel like. Which can have disastrous consequences.<\/p>\n

In any case, I tossed together some really random things and decided to go with gin cured salmon.<\/p>\n

Salt, sugar, basil, pepper, gin, lemon juice and a tiny dash of ginger (just so I could write GINger).<\/p>\n

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This was me tossing everything into a container. I took no note of how much salt and sugar was in here, and I assumed I had to have enough liquid to cover my fillet. Perhaps I should have paid more attention to the recipe I consulted…<\/p>\n

<\/p>\n

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The lemon juice meant that the outside went all “cooked” and I had also conveniently not researched the maximum recommended cure time. Mine was left there for about 18 hours.<\/p>\n

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By the end of it, it had the right texture and looked amazing when I cut it. Too bad the outside tastes bitter – or maybe I am simply not well versed in spirits and that it’s actually supposedly peppery. I think I broke it during the curing process, and I definitely needed more salt and sugar, so I will do that for next time – orange vodka ocean trout!<\/p>\n","protected":false},"excerpt":{"rendered":"

For a while now, I’ve wanted to see if I could ever make a vodka ceviche, because it sounds like fun. I may not be able to consume copious amounts of alcohol, but that doesn’t stop me from cooking with it! Or in the case of a ceviche, not even cooking it! Me being me, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[54,580,814,2094],"class_list":["post-1437","post","type-post","status-publish","format-standard","hentry","category-food","tag-always-read-the-recipe","tag-gin-cured-salmon-lol","tag-i-have-no-idea-what-im-doing","tag-what-am-i-doing"],"_links":{"self":[{"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/posts\/1437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/comments?post=1437"}],"version-history":[{"count":0,"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/posts\/1437\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/media?parent=1437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/categories?post=1437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raining-chaos.net\/blog\/wp-json\/wp\/v2\/tags?post=1437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}