tag:blogger.com,1999:blog-5149190900107814424.post1582616110729967384..comments2023-04-07T01:39:45.870-07:00Comments on Gastronaut Jones: QuickJay-Rayhttp://www.blogger.com/profile/02422316469544657718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5149190900107814424.post-82945804514247147682009-12-29T10:24:15.862-08:002009-12-29T10:24:15.862-08:00why put pork on top of more pork? i mean...sometim...why put pork on top of more pork? i mean...sometimes that is called for. but this was a last minute meal and i love the fattiness of pork in the mofongo to compliment the fattiness of salmon, two different fats, at that. and you can enjoy the crispness of salmon skin that i left on the fish and it is oh so delicious. think about puerto rico. they make seafood mofongo's all the time, which can be a lot coarser than what i have here. Plus this is not a traditional mofongo. I've been toying with the idea of a dessert mofongo, but here i used maduros (sweet plantains) and i threw some coffee in there too. plus... i love the combo of salmon and maduros.Jay-Rayhttps://www.blogger.com/profile/02422316469544657718noreply@blogger.comtag:blogger.com,1999:blog-5149190900107814424.post-9953380878321099692009-12-01T18:36:52.614-08:002009-12-01T18:36:52.614-08:00Lets try that mofongo one more time... Texture is ...Lets try that mofongo one more time... Texture is more of mash rather than a pomme puree. This is sort of in between. Its about textures combined, you can't enjoy the crispness of the pork if the surrounding has too much contrast.<br /><br />Also, I would have just gone with pork instead of salmon. Makes no sense, does it? What's the fish doing there?<br /><br />Nicely done salmon though.Jeancarlo Gabriellehttps://www.blogger.com/profile/06487309659232715312noreply@blogger.com