Someone gave Vicky a bottle of Pinoy Or Durvz's dulong in olive oil. This cooking technique is akin to sardines in olive oil, but since dulong is really tiny fish, the resulting consistency is almost mashed, much softer than pate or paste. In effect, the oil seeps through bread or drips down through the holes of your toast or your regular Sky Flakes crackers. Flavor is good, but I'd like it a bit drier, a bit more compact/dense perhaps?Thursday, February 28, 2013
Dulong In Olive Oil
Someone gave Vicky a bottle of Pinoy Or Durvz's dulong in olive oil. This cooking technique is akin to sardines in olive oil, but since dulong is really tiny fish, the resulting consistency is almost mashed, much softer than pate or paste. In effect, the oil seeps through bread or drips down through the holes of your toast or your regular Sky Flakes crackers. Flavor is good, but I'd like it a bit drier, a bit more compact/dense perhaps?
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