I am going to write a long form post/video explaining the steps I use with lots of data points, but at its core this is a 75% hydration Tartine country loaf.
What I think makes my process different my order of operations. I build the gluten network first via autolyze and fermentolyze steps, then build flavor by promoting the growth of lactic acid bacteria so that it outpaces the speed at which the yeast multiplies (dough temps as high as 100°F).
I have to stop that flavor buildup before the gluten network dissolves and the loaf over ferments, but once it's sufficiently acidified I'm basically waiting for the bread to rise like any commercial yeasted recipe.
I am currently using a 9 hour cold retard @ 40°F to stop the acidification and raise the dough at the same time, but I've got a feeling that is longer than what's actually necessary since the dough reaches temps that make the starter inert around 6 hours in. Since commercial breads can rise in like 4 hours in cold temps, I think there's further optimization that can be done here, but I'm not waking up at 3 AM to bake bread anyway.
My inspiration comes from my Calabrian great grandmother's recipe, which is exactly what you described (though ours were a bit too big to fit on a skewer, so no -ini suffix).
The extra additions come from me experimenting with Cordon Bleu, gimbap, and other rolled foods. I think my seafood core on this one is a bit too thick still but the flavors are very tasty.
This is a thin sliced ribeye that I pounded flat and filled with layers of Parmigiano, panko, ham, and shrimp. It was then rolled, seared, and braised in pasta sauce until cooked through.
I patted it dry then pressed it into panko seasoned with salt, cracked black pepper, powdered onion and garlic, and gochugaru, then cooked it in grapeseed oil on high for 90-120 seconds. After a brief rest while I fried the garlic and wilted the spinach in the same pan, it was plated, seasoned with umebushi furikake, and devoured haha.
Thank you! Having done chicken berry salads to death, I wanted to see what other lean proteins might work well with the flavor profile of a berry salad.
Shrimp is paired with other sources of citric acid like lemons and limes like chicken, so I figured the citric acid from berries permitted the protein swap. Based on the reception I'm getting to this post my guess is I'm toeing the line on what's considered acceptable pairings.
I'm not going to say fish and fruit should be combined blindly, but in this context it works. At least, it works for me, and since that's the only person I'm feeding, it works! :)
Those ingredients are core components of the sauce, I agree.
I specifically used a dry Marsala wine for this dish. The shiitaki mushrooms used were diced instead of sliced to match the size of the other ingredients in the sauce.
A more consistent texture across ingredients helps them meld into a single flavor in my opinion.
It's the same where I'm from. Luckily I grew up in the middle of nowhere and my dad gets gifts from the hunters who use his acreage throughout the year. I know I'm not waking up at 5 am to go sit in the cold and get it myself haha.
I wish farmed venison was more widely available. Like you said, it's a great protein.
Thank you! I like the flexibility we have for post formatting in Lemmy and want to keep tinkering until I feel like I'm taking advantage of the options we have.
I feel like I should buy at least one just as a thank you for all the things I've learned from her videos. She does such a good job introducing Korean foods to people.
The rice noodles I used were fairly strong. I shocked them with cold water after boiling them from a dry state, which seemed to have been what was needed for this dish.
Next time I'll take a picture after it's all mixed together so you and others can see how it comes out.
I did end up transferring it to a plate after the picture for that same reason, ha. Rookie mistake on my end, but next time I make it I'll get my portions under control.
Replied in another comment with the high level overview. More detailed write up coming soon!