If you're going to add mussels or other shellfish, cook them at the end, just until they pop open or are fully cooked through. Ingredients 1/2 cup olive oil 1 cup thinly sliced onion 1/2 cup thinly sliced leek, white and light green parts only, in half-moons 1/2 cup thinly sliced fennel bulb 2 tablespoons thinly sliced garlic One 14.5-ounce can petite diced tomatoes, with juice 1/2 cup Pernod or Herbsaint 1/2 cup dry white wine I love French bouillabaise the authentic one! Sprinkle with the rest of the fennel herb and serve in large warmed soup plates with rouille and crusty baguette slices. 2023 Unilever Food Solutions | All rights reserved. Combine the Knorr Cream of Mushroom Soup Base and water in a pot. It had been everyones favorite! pot over high until it registers 375 on the chocolate/deep-fry thermometer. Simmer uncovered for 1 hour. Saut for 5 minutes or until onions are translucent. He made a stock using tiny scaled and gutted rockfish, fennel, tomatoes, a mixture of spices, olive oil and water. For two sets of bouquet garni, cut the cheesecloth into large squares. This recipe is definitely my personal favorite. After all, bouillabaisse began as a way for poor fishermen and their families to use the less desirable fish that didn't sell at the market on a given day. Pour in the wine and stock and add the tomatoes. Course Main Cuisine French Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings Calories 558kcal Author Sara Welch It's so versatile and can be preparedin a number of ways, but always has that wow factor. Always stirring, add the egg yolk, saffron, salt and pepper. Once I chose to make this, a buddy attempted it with brownies rather of cookie dough, Middle eastern lentil soup epicurious recipe, Mama mandolas sicillian chicken soup recipe, Nilagang baka recipe knorr vegetable soup, Bourbon glazed salmon recipe food network, Tomato soup recipe crock pot fresh tomatoes, Cockaleekie soup recipe with prunes and leeks. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Garnish and serve with croutons and rouille, if you're using. It is, Yield: 4 Servings 2 pounds pork spareribs, reduce 2-inch pieces water 1 large tomato, quartered 1 medium onion, peeled and quartered two tablespoons fish sauce 2 blueberry or finger chilies 4 pieces gabi (taro) (peeled and halved) 1 (6-inch) radish (labanos), peeled and sliced to -inch, Hap-Pea and Pea-Wee, the friendly mascots of Pea Soup Andersens Becoming an adult, once in a while, my father will come up an excellent idea: &"Lets visit Pea Soup Andersens for supper!&" District would be a 1.5 hour drive from the hometown. An Easy Bouillabaisse recipe that you can make at home. Elise founded Simply Recipes in 2003 and led the site until 2019. Bring everything to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes. It can contain shellfish, but it doesn't have to. Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Subscriber benefit: give recipes to anyone. Add salt and pepper. The traditional way to do this is with a food mill, working all the fish bones, flesh, and aromatic vegetables on the fine disk; you want a lot of the solid matter to pass through to help make a thicker broth, while removing all the large bones and scales and anything else that you wouldn't want in the soup. Even in Marseille itself, there is no single recipe for bouillabaisse. Another is to use shrimp shells. Heat the oil in a heavy-based saucepan over medium-high heat. Based on the Ongpaucos, when you attend Barrio Fiesta, its not just for that food. Add the onion and leek and cook gently until softened. Traditionally it should contain at least three kinds of fish; it should also include a shellfish and another type of seafood like sea urchins or octopus. For this recipe, I use a combination of onion, garlic, fennel, and leek, plus cayenne pepper, saffron, a strip of orange zest, thyme sprigs, and some fennel seeds, to further underscore the fennel flavor. Blend until very smooth. Make the sauce rouille in Step 1 and cook the vegetables and aromatics in Steps 2 and 3 up to two days ahead of time, keeping them refrigerated in airtight containers. Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. Equipped with what her grandchildren known as a killer recipe for kare-kare, mama Chit opened up the very first Barrio Fiesta in 1958 in the Ongpauco ancestral home in Caloocan. Add the mussels and clams is you are using one then once shellfish opens add fish fillets, prawns, crabs and squid. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Rouille is the spicy, garlicky, flavorful mayonnaise-like spread that's classically served with bouillabaisse (though, if you prefer, you can also useaioli). Finely chop the onion, celery, fennel, garlic and chilli. Set aside. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. It had been around three years back which i observed salads with baby arugula, lemon, and Parmesan turning up around, Ingredients 1 1/2 cups dried black-eyed peas 1 onion, peeled, decline in half and tied to two cloves 1 bay leaf 2 teaspoons salt plus two tablespoons salt 1 teaspoon freshly ground pepper 10 ears fresh corn, shucked two tablespoons salt 3 thin zucchini, diced 4 crookneck yellow squash, diced 8, Heat peanut oil inside a 7- to eight-qt. Guests can eat the soup and fish separately, or together in the same bowl. If you're from Marseille, in the south of France, where bouillabaisse originated, you may reel off a list of whole fish that are required for a true bouillabaisse: scorpion fish, conger eel, monkfish, sea bass, sea bream, red mullet, John Dory, whiting, and more. Alternatively, you can work the broth and all the bones and solids through the fine disk of a food mill, but this will only work with a high-quality, commercial-grade food mill (see the "Special Equipment" section for a link). It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn't sold that morning. thank you for sharing.. need to try this dish, seems so easy to prepare.. Bouillabaisse is my absolute favourite, its making me hungry just looking at the photo. Allow to boil rapidly for 5 minutes. Mix well. Your email address will not be published. A commercial along EdsaCrispy Pata Aming Imbento, Enjoy ang Pilipino! helped me realize what size an effect Barrio Fiesta makes on the culinary landscape. I start the broth by sauting the aromatics in olive oil. Cook for about 8 minutes. Put the bread mixture in a food processor, add the garlic, egg yolks, and chili powder. Add enough boiling water to fully cover all ingredients in the pot. Bouillabaisseis a popular dish that is oftentimes served at fancy seafood restaurants. Set aside. Bring the bouillabaisse liquid to a boil. Drain the jar of pimientos and add them to the garlic along with the basil, tabasco, and a pinch of salt and pepper. To Finish: Working in batches, transfer broth and all ingredients, including fish bones, to a blender. In bouillabaisse, we use a variety of fish, including oilier ones, because we want their darker, richer flavor. Ingredients Makes 6 to 8 servings For croutons 12 to 16 (-inch-thick) baguette slices 3 tablespoons extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 -lb) live lobster 2 large. Place on a baking sheet and brush both sides with 1 tablespoon oil. In New York City, I was able to cobble together a fairly decent selection of fish: whole red mullets, whole red snapper, monkfish (fillets only), wholedaurade(also sold as dorado, a type of sea bream), whole branzino (a type of sea bass), and farm-raised whole Dover sole (a gelatinous flatfish, to stand in for the more traditional John Dory). Around the origins of crispy pata, The trainer told us it had been Coras brother, Fishing rod Ongpauco, who considered the name. In a large saucepan, heat the oil over medium-high heat. Stir to coat the vegetables with the olive oil. I'd argue this is too strict of an authenticity test. Serve. Thats it. Add - cup of the mayonnaise and puree until smooth. Bouillabaisse -- Barrio Fiesta's take on this famous french recipe !! I am glad that you found this recipe easy to make and rich in taste. If there is not enough add a little water. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. Add the garlic and red hot pepper, salt and bread. Heat the oil in a large, deep saucepan. Place a small pot on the stovetop at medium-high heat. (This can also help a blender or food processor work the mixture more effectively.) Post your query OR Review in below comment box. Recipes for bouillabaisse abound, but the Marseilles formulation is generally acknowledged as being the most authentic; it contains, besides fish and shellfish, olive oil, onions, tomatoes, garlic, parsley, saffron, fennel, thyme, bay leaf, and orange peel. But I'm also not one to ignore what authenticity can help to preserve, which is the spirit and defining characteristics of a dish. Home / Philippines / Manila, Metro Manila / Best bouillabaisse; Map. The hurry, For arugula enthusiasts, this Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts would work best with the Thanksgiving table, but I'd eat this salad any season! Work in 2 tablespoons (30ml) liquid from fish broth pot to thin paste slightly. Instructions. 8. Then you can work the resulting pure through a fine-mesh strainer to remove the larger bits. You need it to save your time! Lay the fish pieces over the vegetable mixture and pour over with 2 cups of boiling water. After the vigorous boil, you can lower the heat and continue simmering the soup until the broth is saturated with fish flavor, about 45 minutes or so. Is balayage out of style 2023? Add the fish stock and sliced potatoes, bring to the boil, then simmer for about 15 minutes until the potatoes are tender. While stirring, continue to pour in the olive oil until the mixture is creamy like mayonnaise. As each is done, transfer it to a serving platter and keep warm. Step 2. You did a great job again, Raymund! Step 1. Raise the heat on the stovetop to medium heat. Ingredients: 1 liters of white wine 1 liters of red wine 3 tablespoons of olive oil salt and pepper to taste 4 bouillabaisse shells 1 cup of chopped onions 1 cup of chopped celery 1 cup of chopped red pepper flakes 2 cups of ice water 2 tablespoons of chopped parsley How to Make Bouillabaisse Barrio Fiesta Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. 2 bulbs of fennel. When you're ready to make the soup, procure your seafood pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish and go forth. What I'd advocate instead is approaching the recipe in a way that honors the spirit of bouillabaisse, though it might not be a faithful roster of all the Mediterranean fish it's meant to include. It's also since it revives recollections. What you're left with should be creamy and cloudy, with good, rich body courtesy of the natural gelatin in the fish bones, along with some of the solids that passed through the food mill or strainer. Season with salt and ground pepper. The soup is best served with baguette toasts smeared with the rouille. Cook the aromatic vegetables for about 8 minutes. Season to taste; it should be so delicious that you dont even care whether you add fish. Strain the broth into a large bowl or another pot and discard the solids. Set aside. Crumble the bread, moisten it with hot water (or the bubbling broth if youre preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid. What Kind of Fish Should Go Into Bouillabaisse? Add garlic, chopped tomatoes, bay leaf, thyme, saffron, cook, and keep stirring for 8 minutes. Preparation. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. For that longest time, Barrio Fiesta was the site to visit to for any deliciously cooked home-style Filipino meal. 1 large yellow onion (12 ounces; 340g),diced, 1 large leek (1 pound; 450g), washed of any grit and diced, 1 medium fennel bulb (8 ounces; 225g),cored and diced, Large pinch cayenne pepper or other red chile powder, 6 plum tomatoes (1 1/4 pounds; 565g),cored, seeded, and diced, 2 pounds (900g) whole fish or fish bones and heads (see note), 1/4 cup (60ml) Pernod or pastis (optional), 2 quarts (1.9L) boiling water, or more as needed, Kosher or sea salt and freshly ground black pepper, 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g), 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note), 1 pound (450g) mussels and/or crabs (optional; see note). Add the saffron, the garlic cloves and the pepper. When the oil is hot, add the onions, leeks, and fennel. PDF download Email Work in 2 tablespoons (30ml) liquid from fish broth pot to thin paste slightly. Bring to a simmer and cook for 30 minutes. Download a FREE Food Delivery Guide today! Alex Becker Marketing 2023. The last time I had this dish I was on the French Rivera in the fall of last year. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). HAVING PROBLEM OR WANT TO SHARE YOUR REVIEW? Add cold water and salt. Bring to a boil. Meanwhile, Make the Rouille: Using a mortar and pestle, a blender, or a food processor, process garlic, bread, cayenne pepper, saffron, and egg yolk to a paste. Cook, stirring, until vegetables have softened, about 10 minutes; lower heat if necessary to prevent browning. The most famous version is a grand feast, featuring an array of fish intended to feed a crowd. Crabs are a big a deal where I come from but dont seem very common eating here in NZ. Now it's time to add enough water to cover the solid ingredients. Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. Add the fish bones and tomatoes, cover with water to a depth of 2.5cm and bring to a simmer. Add the fish then lower the heat and simmer for 2 minutes. Cook for about 8 minutes. I revisited Barrio Fiesta to celebrate Chinese Year with a few of my good Filipino-Chinese buddies and participated in Sisig with Aligue, Bouillabaisse, Adobo Barrio Style, Crispy Pata, Kare-Kare, Sinalab (grilled meats, sea food and vegetables). Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. Compare reviews of mushroom soup and chicken soup. from 585.00 Seafood Kare-Kare. If you use only fillets, you will need about 3 pounds total; if you use only whole fish, you will need about 5 pounds total; if you use a combination, about 4 pounds total will work. It's best to cook the seafood for bouillabaisse just prior to serving, but you can prepare other parts of the recipe ahead of time. You can also refrigerate until ready to serve. Peel and crush 1 garlic clove and add it to the pan. It's stifling. Remove from heat and drain the mussels and clams but DO NOT THROW THE CLAM and MUSSEL JUICE. Remove from heat. In some places, you may not have anywhere near that variety of fish available, and you'll simply have to do the best you can with what you can find. If you love seafood, Bouillabaisse recipe is something that you must try at home! Add the wine, chicken broth, bay leaves, thyme, saffron, orange peel and crushed red pepper flakes. Add onion, celery, carrot, and garlic; saut 5 minutes. #barriofiesta #filipinofood #seafood #soup. See the Barrio Fiesta Menu Prices (2023) in the Philippines. These are subject to fluctuation due to seasonal change and supply. It's time to assemble the ingredients to make this stew: 3 tablespoons of tomato paste, one can of chopped tomatoes, 16 fluid ounces of fish stock, cup of butter, 2 carrots, 1 onion, 3 stalks of celery, 3 small potatoes, 2 bay leaves, 1 tablespoon of fish sauce, a pinch of saffron, a pinch of chili flakes, and salt, to taste. Cool, strain and freeze if you like. Before my little vanilla bean series (take a look at my Homemade Vanilla Bean Pudding or these divine Vanilla Bean Cake Truffles with Toasted Pistachios ). As you are looking for the bunga air mata pengantin. It is a popular dish in the Philippines served during special occasions. Bouillabaisse: A Saffron-Scented French Fish Soup. Puree to chop everything finely. Pinterest, Chef ramsay shark fin soup recipe bestcookideas.com, Barrio Fiesta Restaurant Menu Milpitas Yelp. Add the tomatoes, onion, carrot, saffron, bay leaf and parsley. Add garlic, chopped tomatoes, bay leaf, thyme, and saffron. Just make sure they don't end up taking over the soup. Cook for 3-4 minutes on one side. If you want to toss in some shellfish, like mussels, that's good, too. WHY {titile domain}? Pour boiling water into the pot and lower heat to medium low. Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Philippine porridge with beef tripe. Would you like to update your current type of business? You have plenty of time to make the rouille while the broth is simmering. That certainly saves some time, since you can bring the water to a boil while you're cooking the aromatics, and it's what I call for here, but it's not strictly necessary. Stir in chives and flatleaf parsley. Repeat with remaining broth and bones. Traditionally, small crabs, and crayfish are used, but you can add even lobster, if you prefer a more luxurious dish. Ladin, lingua ladina . Barrio fiesta bouillabaisse soup recipe. Add the mussels, squid, and/or crab, pushing aside the fish so that the shellfish is now covered in liquid, and simmer for 10 minutes more, uncovered. 200ml of olive oil. Add fish then lower the heat and simmer for 2 minutes. Note: The information shown is Edamams estimate based on available ingredients and preparation. Stir-in the evaporated milk and Knorr Shrimp Powder. It's among the couple of occasions after i diligently size up exactly what I've within the refrigerator and kitchen, and consider uses of everything before we leave. Excerpts and links may be used, provided that full and clear credit is given to "Ang Sarap" with appropriate and specific direction to the original content. Add chopped tomatoes and white wine into the pot. Install this webapp on your Android phone, Install this webapp on your Windows phone, Join over 1 million chefs already getting inspired by UFS, UFS Academy - Online Chef courses for FREE. Prepare Bouquet Garni. Since fitting all this into the broth at once can be difficult, you can break this up into batches, too, cooking a couple of the larger fish first, then removing them and cooking the smaller pieces of fish after that. Map. Add garlic clove and prepare 12 minutes. Tastes authentic, and yes I've been to Marseille! The goal is for it to grow cloudy and for the fat and liquid to emulsify. Make sureyou have enoughliquidin your pan to fullycoverthe seafood. I revisited Barrio Fiesta to celebrate Chinese Year with a few of my good Filipino-Chinese buddies and participated in Sisig with Aligue, Bouillabaisse, Adobo Barrio Style, Crispy Pata, Kare-Kare, Sinalab (grilled meats, sea food and vegetables). Let simmer for 25 minutes. Add broth and bring to a moderate boil until the broth is thickeneda bit. The classic way to serve bouillabaisse is not preassembled in a soup bowl and then brought to the table. 2 red peppers. 1) In a stockpot, boil enough water for the clams and mussels. It's fragrant, beautiful, and undeniably delicious. Meaning the soup is both Whole30, Carrying out a effective career like a chef and restaurateur, British born Elaine Lemm is really a highly respected drink and food author and lately voted among the top 50 within the United kingdom. Intensively wanted recipes besan modak recipe in hindi dairy milk chocolate recipe in hindi egg curry recipe in hindi by nisha madhulika palak paneer recipe in hindi by sanjeev kapoor palada pradhaman recipe by lakshmi nair ideas with reason behind school set up chicken biryani recipe sanjeev. Meanwhile, make the rouille. Add the vegetables and simmer for 5 minutes. Prepare the broth. Bouillabaisse ( French: [bu.ja.bs]; Occitan: bolhabaissa, bullabessa [buaajs / bujabajs]) is a traditional Provenal fish soup originating in the port city of Marseille. Mix all rouille ingredients then place on a small bowl. Snapper, monkfish, bass, and more can work here. But I cant deny that I also lose the Filipino versionwith cream! I love bouillabaisse I posted about it a couple years ago I think. I'm trying to decide if my 3 1/2 qt Sauteuse (Le Creuset) is big enough for this dish. Vegetables can be . . To Make the Broth: In a large Dutch oven, heat olive oil over medium heat until shimmering. Bring to a simmer and cook for 30 minutes. Where: Find: Sort by. Once a simple way for fishermen to get the most out of bony fish, bouillabaisse has evolved into a notoriously complicated dish. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. Clean and remove the scales. Return the broth to a clean pot and poach all your remaining fish, whether whole or filleted, in it. Add the garlic and tomato pure and stir for 30 seconds. ), pounds chopped boneless fish and shellfish, preferably a variety, tablespoons Pernod or other pastis, optional. Remove the pot from the heat. It also pairs well with the 2018KnottyVines Cabernet Sauvignon. You can use any combination of seafood of your choice. Their Crispy Pata still as deadlycrisp around the outdoors, tender, juicy, succulent inside. A few spoonfuls of the hot broth from the pot help bring it all together. Your bouillabaisse may not have the same depth and variety of the full shebang, but it'll still be very good. This is one dish that is so memorable and so worth the wait. Bouillabaisse (pronounced "BOOL-yuh-bayz" or "bool-yuh-BAYZ") is a classic French fish soup from the French region of Provene on the Mediterranean coast. If the mixture seems too thick at any point, add fish broth, 1 tablespoon (15ml) at a time, until a thick, mayonnaise-like consistency is reached. This fish stew has a pretty long ingredient list but actually pretty easy to make. Wipe pan dry with a paper towel. Your email address will not be published. If the only types of whole fish your local market offers are snapper and branzino, that's okayyou can still make it work. This seafood dish looks complicated but anyone with even the most basic cooking skills can actuallymake it at home. Bouillabaisse (pronounced "BOO-ya-bess") is a rustic fish stew from the Provenal port city of Marseille. But until then, your version looks amazing. There isn't one true way to make anything, and why would we want that anyway? Yes, it has some key ingredients that you need to include, so read on! Heat the olive oil in a medium pot. Onion or leeks are the base for the broth that adds flavor. Add the contents of the pot to a food mill, blender, or food processor (or use an immersion blender) and . Well surely reply you within 48 hours. Cook for 8-10 minutes. Add shellfish, simmer gently, uncovered, for about 5 minutes or longer until they are fully cooked. I also add some diced tomato for a fresher flavor. Bouillabaisse Barrio Fiesta take on the famous French recipe. Stir in tomato paste and cook, stirring, for 2 minutes. Traditionally it was cooked in a big cauldron filled with boiling sea water with some garlic and fennel; the tomatoes were added in the 17th century after it was introduced to America. Welcome to my site! Use firm fish for fillets such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy. When the oil is hot, add the halibut filets. Bouillabaise Preparation 15 minutes Add the vegetables and simmer for 5 minutes. BOUILLABAISSE. Season strained broth with salt and pepper. Transfer to a mortar and pestle, add chillies, garlic, mustard, saffron and paprika, and pound to combine, then, while stirring, work in yolks and tsp salt until smooth. A third is to accumulate lobster bodies, which make fantastic stock. He. Share a photo and tag us we can't wait to see what you've made! . Wow, yun recepie puro Ad Paano makikita recepie? Add a bit of sea salt to flavor the stock. Last updated: Feb 10, 2023 4 min read. 1 cup yellow onion 1 large, cut into -inch dice 3 garlic cloves pressed or minced 1 teaspoon whole fennel seeds teaspoon red pepper flakes 1 28-ounce can crushed tomatoes 4 cups seafood stock 1 cups dry white wine such as Pinot Grigio kosher salt and freshly ground black pepper 1 pound cod fillets skin removed, cut into 2-inch dice Gradually increase speed to high, then blend until as smooth as possible. A traditional stew that originated in Marseille, France. Remove the bouquet garni and use a hand blender to blend well until smooth and velvety. Saut for 5 minutes. For the Poaching Fish: Select the best variety of fish you can find in your areawhole when possible, fillets when not. In the past, bouillabaisse was just a soup made by fishermen from Marseille. Preheat the oven to 350F and line a half-size baking sheet with parchment paper. By signing up now, you will receive recipes, industry trends, and more to make you one step ahead from your competitor! It should not be considered a substitute for a professional nutritionists advice. I love my seafood and this is no different in fact this a hot bowl of this dish would be heaven for me, all of the sea creatures in this dish is so flavourful I have to write my name in a piece of paper before scooping out that wonderful broth otherwise I will forget it. Add the onion and fennel and cook for 5 minutes, or until starting to soften. Olive oil is a traditional ingredient in the Mediterranean cuisine. Finish with black pepper. Place all ingredients including red capsicum in a food processor and pulse until it form a smooth sauce. Stir in cold unsalted butter. Wipe pan dry with a paper towel. The distinctive flavors of a bouillabaisse broth include saffron, which also gives it its orange color, orange zest, and fennel. Step 1. Cook onion, celery, carrot, potato, fennel for 8 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. So scrumptious and happily still tastes the identical, when i recall it.
