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High Country Art
Canada
Приєднався 22 бер 2020
High Country Art is run by Jordan Munro, 2019 BFA graduate of Emily Carr University of Art and Design. This channel is a place where you can find me making giant ceramic crocks, teaching fermentation, homesteading shenanigans and pottery related greatness!
Tinned Fish Tuesday: Fangst BLÅMUSLING No.1 Blue Mussels with Epic Cheese & Chorizo Pairings!
Welcome to another delicious Tinned Fish Tuesday! 🦪✨ This week, I’m diving into something seriously mouthwatering-Fangst BLÅMUSLING No.1 blue mussels, infused with the delicate flavors of dill and fennel. These premium mussels from the Limfjord region of Denmark are already incredible on their own, but I’ve taken it up a notch with some epic pairings that will make your taste buds dance!
In this video, I’m serving these tender mussels alongside spicy chorizo, freshly baked sourdough, a rich and funky Danish blue cheese, and nutty Manchego cheese. 🧀🍞 The combination of the mussels’ briny flavor with the smoky chorizo and bold cheeses creates a culinary experience you won’t want to miss!
Whether you're a tinned seafood fanatic or just looking for an adventurous snack idea, these mussels paired with these mouthwatering sides are sure to impress. Come along as I break down the flavors, and get ready to try this at home! Follow me every week for more unique tinned fish finds and inspired pairings.
Like, comment, and subscribe for more Tinned Fish Tuesday fun! 🎣✨
#TinnedFishTuesday #MusselsReview #FangstBlamuslinger #ChorizoAndCheese #SeafoodPairings #ScandinavianSeafood #Manchego #BlueCheese #FoodieAdventures
In this video, I’m serving these tender mussels alongside spicy chorizo, freshly baked sourdough, a rich and funky Danish blue cheese, and nutty Manchego cheese. 🧀🍞 The combination of the mussels’ briny flavor with the smoky chorizo and bold cheeses creates a culinary experience you won’t want to miss!
Whether you're a tinned seafood fanatic or just looking for an adventurous snack idea, these mussels paired with these mouthwatering sides are sure to impress. Come along as I break down the flavors, and get ready to try this at home! Follow me every week for more unique tinned fish finds and inspired pairings.
Like, comment, and subscribe for more Tinned Fish Tuesday fun! 🎣✨
#TinnedFishTuesday #MusselsReview #FangstBlamuslinger #ChorizoAndCheese #SeafoodPairings #ScandinavianSeafood #Manchego #BlueCheese #FoodieAdventures
Переглядів: 78
Відео
Tinned Fish Tuesday: ABC+ Trout Fillet in Curry Sauce Review!
Переглядів 45Місяць тому
It’s Tinned Fish Tuesday, and this week, I’m on the road but couldn’t resist sneaking in a new video! 🐟✨ Today, I’m reviewing a unique tin from ABC in Portugal-trout fillet in a light curry sauce. I’ll dive into the flavors and texture of this unexpected combo, and for an added touch, I’ve served it with a homemade Norwegian cracker. Join me every week for new tinned fish treasures, whether I’m...
Tinned Fish Tuesday: La Curiosa Scallops with Garlic & Olive Oil Review!
Переглядів 63Місяць тому
It’s Tinned Fish Tuesday, and today I’m diving into La Curiosa Scallops with Garlic & Olive Oil 🐚🧄. I’ll share my thoughts on the flavor, texture, and overall quality of this delicious tin. For a fun twist, I’ve paired these scallops with Matty Matheson’s Cracked Pep Pep Mac and Cheese from his new boxed line, adding a creamy, peppery side to complement the seafood. Join me every week for new t...
Tinned Fish Tuesday: Norwegian Mackerel in Tomato Sauce Review!
Переглядів 134Місяць тому
Welcome to Tinned Fish Tuesday! 🐟🍅 In this episode, I'm reviewing one of my all-time favorite tinned treasures-Norwegian mackerel in tomato sauce. I’ll share my thoughts on the taste, texture, and why this tin holds a special place in my heart. Join me every week for a new, exciting tinned fish treasure! Whether you’re a seasoned tinned fish lover or new to the world of canned seafood, this rev...
Calcining bones to make ash for glazes!
Переглядів 4716 місяців тому
Calcining bones to make ash for glazes!
Firing a soda kiln with Jillian Saro ceramics in Manitoba!
Переглядів 3716 місяців тому
Firing a soda kiln with Jillian Saro ceramics in Manitoba!
Pottery homestead update! What are we doing with our garden!? Firing a gas kiln tips!
Переглядів 27Рік тому
Pottery homestead update! What are we doing with our garden!? Firing a gas kiln tips!
Weekly HCA update! Training our milk cow and bone ash glaze tests!
Переглядів 21Рік тому
Weekly HCA update! Training our milk cow and bone ash glaze tests!
Is my cow pregnant!? New pigs!? Glaze testing!? Planting Onions!? Been a busy week
Переглядів 63Рік тому
Is my cow pregnant!? New pigs!? Glaze testing!? Planting Onions!? Been a busy week
Spring 2022! can’t wait to see the difference a year has made
Переглядів 8Рік тому
Spring 2022! can’t wait to see the difference a year has made
thank you for sharing 🙏❤️
You are so welcome 🤗🤗
not a seafood fan, but enjoyed it nonetheless -- great camera work. 😻😻😻😻😻 5/5
Glad you enjoyed it 🤗🤗🤗🤗
nice🥰🥰🥰
Thanks 🤗
I'm a little bit afraid of the risk of prions. I'm not sure but I think it's safer to not use deer or cow bones for this.
That's amazing!!! Totally doing this. Thanks for sharing
i grew up wih canned mackerel in tomato sauce, but i had it with Danish ryebread instead of toasted bread
@@MithrilChu yess danish rye bread is the best! I make it a few times a month 🤗 🤗🤗
Ik its random but God bless you 😁
These are really good
I don't care for Mackerel at all. The Stabburet liver pate is really good. I order on Ebay with free shipping
@@douglas2632 honestly I avoided this mackerel for so long but I finally tried it after a few years and was delightfully surprised 😅 I’ll have to try the liver pate from them!
for a second I thought those were smokestacks 😂 looks good!
what do you use?
@@Poke_monster77 a harvest right freeze drier
Looking forward to the series. This one looks good.
Pretty cool
Thanks! 🤗
Страшные крышки
Hi cuties ❤❤
Canned corn.
?
NOICE
Norwegian name for cracker to go with the cheeses
"...and your point?..."
very cool!
So delicious 😋
What’s wrong with that dog
Haha most likely looks weird because it’s actually a cow and not a dog 😅
@@highcountryart8030 really? Couldn't tell, because the title said it was a moose.
@@Fundleduds yes that’s what we named the little baby cow 🤗 it’s a silly name because she has long legs and is the same colour as a moose
いいねー
Luv it 🎣
Thanks!! 🤗🤗🤗
To what cone is being fired and what number cones are in front and back of your target cone?
i usually fire to a pretty hot cone ten. the cone pack has 08,05,04,6 in the one row and 8,9,10,11 in the second row. I like to throw it in reduction at 08,07 ish depends on what im going for.
this firing specifically was super uneven in temp from top to bottom. The top fired super hot and the bottom didn't even hit cone 8. ended up adjusting the side bag walls where the flame comes in and it helped balance out the temperature differences
did you use emulsion cleaner or just power blasted it?
I used emulsion cleaned and then power washed it 🤗
@@highcountryart8030 got it. Thanks brotha.
I’m so curious. Are yyou planting into that?
Nope that’s just for after we pick it for it to dry in our ventilated cold room. Keeps it evenly spaced for air to move through
Where did u buy it i can’t find it 😢
I’m not sure where you would be able to find one. I got this one from my in-laws family friend in Norway. They had it stored in one of their old barns. But you can always look on eBay or Etsy sometimes they will have them. Cast iron Norwegian heart shaped waffle maker is what you’d try and look up. Sorry I’m not of more help 😅 I hope you find one!
@@highcountryart8030 i can get one in Belize but i wanted one rn i make waffles with only flour water and salt out cheese and butter on top its a 10-10 u should try it
I need one
Can you give me info on your torch setup please?....there is very little on natural gas online..
Aww so cute ❤
Question, was the brownies made and baked like normal before freezing drying?
Yep they were . However I think the next batch I do I would make a more cakey brownie as these ones were more of a fudgey one and when freeze dried the were really hard to bite and chew. However still very tasty haha
THE MUSHROOOOOOOMS!!!!!!!!❤❤❤❤❤❤
thats the cicada 3301
Not tryna correct you just letting you know, that's an Acherontia or the Death's-head Hawkmoth
It’s in the hashtag in the title. I know what it is
Beautiful
I love it so much there!
😂😂😂
Awesome ❤
Do not wear your pants inside your boot
Do you wear socks with your boots
That's work boots kmsl😂
They work great for it ! Definitely helps while I’m chasing cattle through the bush 😅
They are boots but not cowboy boots
Yeah, and get your feet off my dash!
Is that a spider:o
😅😅 I can see how it looks like a spider lol it’s actually supposed to be a extra large mosquito made from wire and leather lol my grandfather brought it back from the Yukon 🤗
Lmao pants go outside the boot 😂😂
Surprisingly it doesn’t actually matter as long as the boot is on the foot 😅
@@highcountryart8030 exactly
I used these cones a lot before I had a thermometer controlled kiln. You basically put the cone in a clay bed so that it does not drop and position it right behind the peeking hole. The cone will bend at a certain temperature (which is indicated by the number on the cone) As soon as you see the cone bending you stop the fire or heating (depending on what kind of kiln you are using) You can also use two or three cones. When you see the first one bend you know the second will follow soon and you monitor the kiln more frequently. Watching the cones seems a bit inconvenient compared to the digital temerature display. Still some potters prefer that method because it better reflects what is actually going on. The cone's temeperature response is very similar to that of the ceramics and the glaze. So if you use a glaze that is very temperature sensitive these cones are a great tool for getting repeatable results.
Thanks! I’ve used these for years. I had made this video for my friend who is trying to figure out her manual kiln with a kiln sitter for the first time. For my own kilns I do a combo of the cone packs and a digital pyrometer. My big manual natural gas kiln fires a little different from top to bottom and front to back so it’s nice to know what temps each part of the kiln are when I’m unloading.
I only use the mini ones for my kiln sitter because they fire at a slightly different temps than the bigger ones as well. So when I fire my electric kiln to cone 6 I have to use a cone 7 mini cone to hit the proper temp in the kiln
😊❤❤
how do you attach the fire brick?
The bricks are all stacked off set and then the metal bracing is tightened and it holds them all together. No mortar needed