ChatterBank5 mins ago
Ear Blocked Now!
51 Answers
quick question, have been putting warm olive oil in my ear as i seem to get a build up of wax over a while, i had them syringed last year which did the trick but since sunday up til i did them this morning i now cant hear a thing completely blocked so should i carry on with the olive oil or leave it,i amtrying to get an appointment with the nurse at doctors if they ever answer asap!
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Char in Ear-Wax, a Welsh Dish.
INGREDIENTS:
Jellied Yellow Carrot Juice:
160 grams yellow carrot juice, solids reserved
45 grams apple juice
60 grams chicken stock
50 grams 1 day old ear-wax
3 grams salt
2 grams sugar
4 grams quince vinegar
10 threads saffron or daffodil anthers
8 grams lemon juice
11 grams agar agar
Yellow Carrot Hearts:
4 large yellow carrot hearts
300 grams yellow carrot juice
8 grams salt
75 grams 3 day old ear-wax
10 threads saffron
Carrot Pollen:
200 grams yellow carrot pomace
12 grams quince vinegar
3 grams salt
Pinch of sugar
Lime Sour Cream:
70 grams sour cream
1 gram salt
1 gram lime juice
Pinch of cayenne
Char in Ear-wax:
500 grams fresh ear-wax
4 60-gram char fillets, deboned, tempered 10 minutes at room temperature
Salt
1 20-centimeter x 20-centimeter wooden frame
1 20-centimeter x 20-centimeter silicone mat
To Assemble and Serve:
2 dessertspoons char caviar
Basil cress
METHOD:
For the Jellied Yellow Carrot Juice:
In a saucepan, bring the carrot juice, apple juice, stock, ear-wax, salt, and sugar to a boil and cook for 2 minutes. Add the vinegar, lemon juice, and saffron and leave to cool at room temperature. When cool remove the layer of ear-wax and pass the liquid through a fine sieve. Whisk in agar agar, boil another 2 minutes, then pour onto a rubber mat with a honeycomb pattern. Refrigerate until set. Cut out 4 circles with a diameter of 75 millimeters.
For the Yellow Carrot Hearts:
Cut the carrots lengthwise to the core and remove the surrounding carrot material so that only the core remains; season and steam until soft. Bring the carrot juice, salt, and ear-wax to a boil; remove from heat and cool at room temperature. When cool remove the layer of ear-wax and pass the liquid through a fine sieve. Add the saffron and the carrot cores, warm slightly, and leave to stand for 10 minutes.
For the Carrot Pollen:
In a bowl, combine pomace, vinegar, salt, and sugar and fold to incorporate ingredients. Spread mixture on a sheet tray in a 5-millimeter thick layer and dry in a dehydrator for 48 hours at 40°C. When dry, grind in a coffee grinder, pass through a sieve and store in an air-tight container.
For the Lime Sour Cream:
In a bowl, whisk together the sour cream, salt, lime juice, and cayenne pepper.
Char in Ear-wax:
Heat the ear-wax to 84°C. Season the char on each side and lay it skin side up on the silicone mat, inside the wooden frame. Pour the ear-wax over the fish until completely covered. Depending on the thickness of the fish, leave to stand for 12 to 16 minutes. Turn the form over and remove the mat. Carefully break the fish from the ear-wax.
To Assemble and Serve:
Place a Yellow Carrot Heart off-center on a large round plate. Next to it, spoon a small dollop of Lime Sour Cream and drape a circle of Jellied Yellow Carrot Juice on top. Toss half a spoonful of caviar with Carrot Pollen to coat, then cluster the caviar on the edge of the jelly. Place Char next to Yellow Carrot Heart and finish with a few pieces of Basil Cress. A touch or two of fresh, golden ear-wax adds a nice touch at the end.
INGREDIENTS:
Jellied Yellow Carrot Juice:
160 grams yellow carrot juice, solids reserved
45 grams apple juice
60 grams chicken stock
50 grams 1 day old ear-wax
3 grams salt
2 grams sugar
4 grams quince vinegar
10 threads saffron or daffodil anthers
8 grams lemon juice
11 grams agar agar
Yellow Carrot Hearts:
4 large yellow carrot hearts
300 grams yellow carrot juice
8 grams salt
75 grams 3 day old ear-wax
10 threads saffron
Carrot Pollen:
200 grams yellow carrot pomace
12 grams quince vinegar
3 grams salt
Pinch of sugar
Lime Sour Cream:
70 grams sour cream
1 gram salt
1 gram lime juice
Pinch of cayenne
Char in Ear-wax:
500 grams fresh ear-wax
4 60-gram char fillets, deboned, tempered 10 minutes at room temperature
Salt
1 20-centimeter x 20-centimeter wooden frame
1 20-centimeter x 20-centimeter silicone mat
To Assemble and Serve:
2 dessertspoons char caviar
Basil cress
METHOD:
For the Jellied Yellow Carrot Juice:
In a saucepan, bring the carrot juice, apple juice, stock, ear-wax, salt, and sugar to a boil and cook for 2 minutes. Add the vinegar, lemon juice, and saffron and leave to cool at room temperature. When cool remove the layer of ear-wax and pass the liquid through a fine sieve. Whisk in agar agar, boil another 2 minutes, then pour onto a rubber mat with a honeycomb pattern. Refrigerate until set. Cut out 4 circles with a diameter of 75 millimeters.
For the Yellow Carrot Hearts:
Cut the carrots lengthwise to the core and remove the surrounding carrot material so that only the core remains; season and steam until soft. Bring the carrot juice, salt, and ear-wax to a boil; remove from heat and cool at room temperature. When cool remove the layer of ear-wax and pass the liquid through a fine sieve. Add the saffron and the carrot cores, warm slightly, and leave to stand for 10 minutes.
For the Carrot Pollen:
In a bowl, combine pomace, vinegar, salt, and sugar and fold to incorporate ingredients. Spread mixture on a sheet tray in a 5-millimeter thick layer and dry in a dehydrator for 48 hours at 40°C. When dry, grind in a coffee grinder, pass through a sieve and store in an air-tight container.
For the Lime Sour Cream:
In a bowl, whisk together the sour cream, salt, lime juice, and cayenne pepper.
Char in Ear-wax:
Heat the ear-wax to 84°C. Season the char on each side and lay it skin side up on the silicone mat, inside the wooden frame. Pour the ear-wax over the fish until completely covered. Depending on the thickness of the fish, leave to stand for 12 to 16 minutes. Turn the form over and remove the mat. Carefully break the fish from the ear-wax.
To Assemble and Serve:
Place a Yellow Carrot Heart off-center on a large round plate. Next to it, spoon a small dollop of Lime Sour Cream and drape a circle of Jellied Yellow Carrot Juice on top. Toss half a spoonful of caviar with Carrot Pollen to coat, then cluster the caviar on the edge of the jelly. Place Char next to Yellow Carrot Heart and finish with a few pieces of Basil Cress. A touch or two of fresh, golden ear-wax adds a nice touch at the end.
