Food Thread: Eat Salmon, Mind Your Business, And Smash That Burger!

salmonfilet.jpg

One of the advantages to living in the NYC metropolitan area is the access to the Fulton Fish Market, or whatever they call it now. Well, I don't actually have access to the market, it is a wholesale market and I don't have much use for a case of sea urchins or 80 pounds of turbot. But stuff comes into the market from all over the world, and some of it is of very high quality, so discerning buyers can get really good stuff. Luckily my local fish market has buyers with good eyes and noses for excellent fish, and because of the Wuhan Flu dempanic I have been buying all of my fish there, in part to support the local guys and in part because it's fantastic stuff!

Salmon is a hugely popular fish, and it is being farmed all over the place. Some of that farmed salmon is (how to say this politely?) shitty. Fatty and flabby with no real flavor. But some of it is pretty damned good, and while I am no expert I think it approaches the quality of the wild stuff I used to buy and occasionally catch on the North Coast of California.

I have been cooking it very simply, and have gotten it down pretty well. The recipe is a modified version of the one in the Balthazar Cookbook (I have mentioned it before), and the big change is a much more moderate temperature. They call for 450 degrees, and that's just too hot. The fish is a bit overdone on the edges and a bit underdone in the middle.

Anyway, I salt and pepper both sides of the fillets, then put a thin coating of Dijon (or honey mustard if you like your fish on the sweet side) on the flesh side, then unseasoned breadcrumbs on top, patting them down gently so they stick. Then into a medium hot pan with lots of vegetable oil (I use corn oil), flesh side down for two minutes, then flip and cook for one more minute, then into a 350 degree oven for 8-10 minutes depending on how thick the fish is.

It's quick and easy and good. The mustard cuts the richness of the fish, and the option of a sweeter mustard may entice your rugrats to eat their brain food!

******

We are immersed in the news cycle of riots and pestilence and leftist insanity and Republican backstabbing, and many of us retreat to non-political interests just to preserve what little equanimity we have remaining. But even the sort-of-squishy food sites I frequent have jumped on the SJW/BLM/Antifa bandwagon. One site that I read occasionally has splashed across its front page directions for supporting Black-owned restaurants. How utterly offensive! Are they seriously suggesting that I should ignore my local places that have been crushed by the overreach of government, and be explicitly racist in my economic decisions? I guess so, but I'm not going to find out, because I deleted the link to "The Infatuation" and won't be returning.

Here's Dildo's Business Advice...stay in your lane. I have no interest in your sophomoric virtue-signalling or your dorm-room political insight. I visit your websites for food news and interesting recipes and fun restaurants and innovative techniques. It is a leisure activity, and when you inject your politics into my time I will respond by leaving. It's as simple as that. You will attract no additional readers with your mob-pleasing antics, but you may very well alienate a bunch, and risk the mob casting its violent and unforgiving eyes in your direction if you are insufficiently woke and your knees aren't bleeding from kneeling.

******

As much as I enjoy a traditional "smash burger," or what I would consider an upscale fast food burger, this is a bit too fussy for what should be a simple and tasty meal. Gelatin? Egg? What the hell?

But they sure do look good....

Revolutionise your Grill Game with Smash and Trash Burgers

If you watch the video it will take you to a bunch of other people trying to make the perfect smash burger, and that is a rabbit hole in which I could spend hours and hours...

******

Commenter and cook extraordinaire "artisanal 'ette" has been busy trying to use up the jars of stuff she bought for "emergency supplies," and has been quite inventive. I sometimes buy those tiny little jars of pesto when I find a recipe that calls for one tablespoon of pesto. And it's February. And there is no basil to be had. And it usually sits for a long, long time until it becomes an impromptu microbiology experiment. But "grilled veggie sandwiches garnished with pesto" is a much better idea. And this one is intriguing too: "Paul Newman's Alfredo with garlic sauce and no boil lasagna - veggie lasagna corn relish - on fish and fajitas." I don't usually buy packaged sauces, in part because I'm sort of snobbish about them, and in part because pan sauces are really easy to make and my repertoire is pretty limited. But this isn't a pan sauce, requires a fair amount of work to make, so a jar in the pantry seems like a pretty good idea as an emergency supply.

Oh...she made steel-cut oats bread in her bread machine...

steelcutbread.jpeg

That looks pretty damned good for sandwich bread. Maybe even for those veggie sandwiches with pesto!

******

Flatbread. No idea why they have to speak in tongues. Can't they just call it a tortilla like civilized people? Or a pita?

But it does sound good, and I like the bright flavors of the herbs and peppers with the lamb. By the way, has anyone noticed how well lamb takes to heat? I have mentioned before one of my favorite spicy dishes..lamb and cumin from a local Chinese restaurant that blows the top of my head off with its heat, but it's so good I keep eating and eating and eating...

Lamb and pepper flatbreads with caper dressing

Actually, I'll bet pork would work with this recipe, and maybe even pulled pork. And I was sort of joking about the tortillas. I think a fresh flatbread or pita would be spectacular with this dish.

******

I'll give you a hint who teased me with this cake...blueberries are blue. Lemon Blueberry Layer Cake looks spectacular, especially with a cream cheese frosting. Which I love.

But...making cakes is one of many skills that has eluded me. I can make the cake, but that whole -- slice the tops off, then put it on your cake stand and do magic with a frosting knife so it looks beautiful and not like Frankenstein's monster -- part is what stumps me.

******

beef fizz.jpg

[Hat Tip: ibguy]
******

Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

Posted by: CBD at 04:00 PM




Comments

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1 Chow time

Posted by: Skip at June 28, 2020 04:00 PM (6f16T)

2 Yay food

Posted by: Cheriebebe at June 28, 2020 04:02 PM (w6A0l)

3 Corgis dutifully called
Grilling a steak, all fine but wife made a sweet potato and Quinoa concoction and some is leftover to have with it. Luckily a big salad too.

Posted by: Skip at June 28, 2020 04:02 PM (6f16T)

4 I got yer beef fizz for ya...

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 04:02 PM (NWiLs)

5 I like cooking salmon with a brushing of olive oil and some lemon pepper seasoning. Simple and tasty.

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 04:03 PM (NWiLs)

6 I just finished a jalapeņo cheeseburger, with sides of jalapeņo beans and cole slaw at the bbq place by my pub of choice.
Very tasty.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:06 PM (HZRln)

7 If you are cooking/frying salmon without fresh thyme you are doing it wrong.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:06 PM (JUOKG)

8 7 If you are cooking/frying salmon without fresh thyme you are doing it wrong.
Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:06 PM (JUOKG)

You probably think that's sage advice.

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 04:07 PM (NWiLs)

9 Later today I will have leftover stir fry with beef and fiddleheads.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:07 PM (HZRln)

10
Salmon is a hugely popular fish, and it is being farmed all over the place. Some of that farmed salmon is (how to say this politely?) shitty.

Her Majesty loves salmon, but always asks if it's wild-caught or farmed. Wild-caught is much more flavorful.

Posted by: Hadrian the Seventh at June 28, 2020 04:09 PM (mht8P)

11 We had a lovely Friday night neighborhood get together. Mr. WDS made smoked and deep fried wings, buffalo sauce, blue cheese and ranch dressing. I made artichoke spinach dip, napa slaw with chimichurri and rhubarb apple crisp. Neighbors brought deviled eggs, cheese platter and pasta. We made a yummy val u rite punch. Fun was had by all!

Posted by: westminsterdogshow at June 28, 2020 04:09 PM (/UQ/R)

12
Woot! Top ten!

*looks down nose at late-comers*

Posted by: Hadrian the Seventh at June 28, 2020 04:09 PM (mht8P)

13 'Beef Fizz'

Before I go to work: that's just wrong.

Posted by: Aetius451AD at June 28, 2020 04:10 PM (A5zUN)

14
... stay in your lane. I have no interest in your sophomoric virtue-signaling or your dorm-room political insight.


Consider this stolen ...

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at June 28, 2020 04:11 PM (pNxlR)

15 I just can't eat the farm raised salmon, too greasy.

The sockeye is great. I cook it in butter with just a touch of white wine and a little garlic powder.

I make a tomato, garlic, cilantro and shredded parmesan garnish to go with it.

Posted by: Ben Had at June 28, 2020 04:11 PM (CSvq/)

16 I've never been into seafood. Except swordfish....and except for the fresh stuff, caught off the Maui coast. I gotta admit...if I lived in Hawaii, I'd eat more fish.

But I can't stand the taste of salmon. I've tried repeatedly. Bleh.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:11 PM (d1uFV)

17 I got yer beef fizz for ya...


Rytcheer.

Posted by: Grump928© at June 28, 2020 04:11 PM (yQpMk)

18 when will meat prices come back down?

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:12 PM (WwTwF)

19 feesh ain't food.

it's only use in regards to food is to use it to fertilize grain crops to be fed to cows, pigs or sheep, so you can eat them.

after all, if G*d had wanted us to eat feesh, she wouldn't have made the land animals so easy to catch and domesticate.

QED.

Posted by: redc1c4 at June 28, 2020 04:12 PM (9RkTh)

20 I preached today. Now I'm unwinding with beer.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:13 PM (HZRln)

21
I just can't eat the farm raised salmon, too greasy.



The sockeye is great. I cook it in butter with just a touch of white wine and a little garlic powder.



I make a tomato, garlic, cilantro and shredded parmesan garnish to go with it.


Posted by: Ben Had at June 28, 2020 04:11 PM

---

I brine and smoke any kind of salmon, including farm raised. Nothing but rave reviews and offers of $$$ for me to make them more which I always decline because that is like work.


It's a talent.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:13 PM (JUOKG)

22 The best burgers are simple burgers.

Meat, bun, lettuce, tomato, red onion, catsup and mayo.

Cooked medium on the well side. Pink and firm.

This is known.

Oh, look, almost martini time. One olive only please.

Posted by: Hairyback Guy at June 28, 2020 04:13 PM (Z+IKu)

23 12
Woot! Top ten!

*looks down nose at late-comers*
Posted by: Hadrian

*snicker*

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:14 PM (WwTwF)

24 when will meat prices come back down?


Right now I can get t-bones for the price of hamburger at the chain formerly known as WinnDixie.

Posted by: Grump928© at June 28, 2020 04:14 PM (yQpMk)

25 when will meat prices come back down?


Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:12 PM

---

Went to get a brisket yesterday. $95 for a ~15 pound one. We are not in a good place as far as the protein food chain is heading.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:14 PM (JUOKG)

26 Beef Fizz

Definitely Tinny.

Posted by: I am the Shadout Mapes, the Housekeeper at June 28, 2020 04:15 PM (PiwSw)

27 Last night, went out for steak for the first time in 3 or more months. Late birthday presents for me and the wife.

Went to Daniel's Broiler in Belleve. I was forced to wear a mask, by the wife and the restaurant and the fucking governor, so I wore a black Balaclava. Felt like a terrorist.

Got a Delmonico bone-in steak. Was overcooked but I wasn't going to bitch too much. I wanted steak! They comped me a free dessert which was ok. No real complaints. The wife's filet looked better, perfectly med rare.

Had some pretty good bourbon while food was cooking too. All in all, a good night out.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:15 PM (d1uFV)

28
I baked and decorated a double layer cake made from scratch once, for my first wide's birthday somewhere on the order of thirty-five years ago. It wasn't that hard to do, but getting together all the ingredients was a chore. The cake itself was pretty good, too.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at June 28, 2020 04:15 PM (pNxlR)

29 Mr. Scott, I don't have a smoker so it's pan fried for me.

nurse did that for the one she sent to the MoMe and it was indeed delicious.

Posted by: Ben Had at June 28, 2020 04:15 PM (CSvq/)

30 I get salmon often for wife and I think the cat, no use for it myself. Sometimes its frozen and others its the fresh kind.
Any opinions as I said I have no idea.

Posted by: Skip at June 28, 2020 04:15 PM (6f16T)

31 Funny thing......I love raw and smoked salmon but just do not like it cooked.

Posted by: westminsterdogshow at June 28, 2020 04:15 PM (/UQ/R)

32 I love salmon, but can't say that I'd be able to distinguish wild and farmed salmon. Not saying I couldn't, I've just never done the comparison.

I'd be interested to know why they'd taste different,if they do. You'd think it would come down to diet and "exercise", but if it were diet, the farmers would presumably be able to make adjustments in their feed that, even if more expensive, would justify a higher price.

Posted by: pep at June 28, 2020 04:16 PM (v16oJ)

33 I usually have salmon on Sunday night. I didn't take it out of the freezer this morning, so maybe tomorrow.

Was going to have baked bacon this morning, but Walmart, again, was out of bacon. I'll have to get some at the local grocery chain.

Posted by: Wolfus Aurelius at June 28, 2020 04:16 PM (rpbg1)

34 I only smoke fish. I don't eat any other way.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:17 PM (HZRln)

35 Went to get a brisket yesterday. $95 for a ~15 pound
one. We are not in a good place as far as the protein food chain is
heading.


Posted by: Mr. Scott


I had the same experience at Costco. Prices are almost double what they were.

Posted by: pep at June 28, 2020 04:17 PM (v16oJ)

36
But I can't stand the taste of salmon. I've tried repeatedly. Bleh.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:11 PM (d1uFV)

++++
Thank goodness. I always feel like a real heretic when it comes to my dislike of salmon.

Posted by: washrivergal at June 28, 2020 04:17 PM (UAOfD)

37 Salmon isn't necessarily my favorite fish. There are others that I like just as much or a bit more. Those other fishies tend to be a bit pricey, so salmon is my go to. It can be made a lot of different ways too. The simplest is to just grill it.

I usually marinade in lemon juice, then season with salt, garlic, thyme, marjoram, and oregano. Oil the hot grill grates and both sides of the fish, and on the grill it goes. Skin side down first until it crisps a bit, then flip. It won't stick and comes out delish.

Posted by: BigZesty at June 28, 2020 04:18 PM (wBEeR)

38 doggeh mostly eats raw pork do I am always looking for deals
lately Wegmans pork has been cheaper than Costco

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:18 PM (WwTwF)

39 I will admit my plebian roots: what is the point of skin on salmon? It's disgusting. Why don't they clean it off?
Food snob virtue signalling?

I buy the farm raised salmon at Sam's club and enjoy it usually with teriyaki sauce and ginger.

Posted by: Iris at June 28, 2020 04:19 PM (6lKe4)

40 That lemon blueberry cake looks amazing!
I believe I will put it on my list for this week.

Posted by: Cheriebebe at June 28, 2020 04:19 PM (w6A0l)

41
We had a lovely Friday night neighborhood get together. Mr. WDS made
smoked and deep fried wings, buffalo sauce, blue cheese and ranch
dressing.

Posted by: westminsterdogshow at June 28, 2020 04:09 PM (/UQ/R)



I assume you armed guards out on the perimeter to sound the alarms...Or the wagons were parked in a circle, old west style.

Posted by: Colin at June 28, 2020 04:19 PM (1BIQV)

42 I get salmon often for wife and I think the cat, no use for it myself. Sometimes its frozen and others its the fresh kind.
Any opinions as I said I have no idea.
Posted by: Skip at June 28, 2020


*
*

I buy the frozen packs of 4 at WM, let the current one defrost, then season it: brush of honey on side one, lay it on a bed of chili seasoning and paprika on foil, brush the other side and sprinkle the chili and paprika on that. I let it chill in the refrigerator for 2 hours. Then I sautee it in olive oil in a pan, several minutes on a side, I'm not sure how many, but not very long.

Garnish with a little garlic pepper or Tony Chachere's seasoning. Good stuff.

Posted by: Wolfus Aurelius at June 28, 2020 04:19 PM (rpbg1)

43 My local pub has introduced an orange ale. It tastes like orange crush. I had one. That will be enough.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:19 PM (HZRln)

44 We lost the only fresh fish markete we had. They would send a truck down to the beach (about 200 miles) every morning and come back with a truck load of fresh catch. They man who ran the place said it got be too expensive and he could not stay open. So he closed it down and went out of business.

Posted by: Vic at June 28, 2020 04:20 PM (mpXpK)

45 Good afternoon, Horde!

No takers on the Beef Fizz?

Bwahaha!

Enjoying a tall glass of sun tea on the patio, and reading the Food Thread is always a delight.

As to the salmon, saw a neat technique on Food Network, been serving this more than I'd thought:

Brush salmon with thin layer of honey, sprinkle with Everything-But-The-Bagel (we get ours from TJ's), onto the grill skin side down until done to your likening (I prefer fairly rare, mrs ibguy likes here more thoroughly cooked).

Has become a hit here.

Posted by: ibguy at June 28, 2020 04:21 PM (EHVbt)

46 speaking of normal food, dinner tonight will likely be burgers, on a grill, the way G*d intended burgers to be cooked.

instead of the really good Rocker ground beef we've been enjoying, we're going to test fly their Wagyu blend, which is their regular 80/20 mix, with an extra 10% of fat from trimmings off their other Wagyu products...

the noms are supposed to be sinsational.

https://preview.tinyurl.com/y9u3xaln

Posted by: redc1c4 at June 28, 2020 04:21 PM (9RkTh)

47 I only smoke fish. I don't eat any other way.

I should try that. Lord knows I can't grill it. What wood do you use ?

Posted by: Children of the Banned at June 28, 2020 04:21 PM (Jk+3L)

48 Jalapenos go very well with cheeseburgers! And pickled ones go even better.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:21 PM (dLLD6)

49
My father's mother was aces at frying Lake Trout in a pan. My own mother tried repeatedly to duplicate it, but admitted she still fell short.

My father's family -- both sides -- were commercial fishermen on Lake Superior in Wisconsin's Apostle Islands from the 1890s through the 1940s, so fish was a big part of their menus.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at June 28, 2020 04:22 PM (pNxlR)

50 43 My local pub has introduced an orange ale. It tastes like orange crush. I had one. That will be enough.
Posted by: Brother Northernlurker just another guy at June 28, 2020 04:19 PM (HZRln)


OrangeAleBad?

Posted by: I am the Shadout Mapes, the Housekeeper at June 28, 2020 04:22 PM (PiwSw)

51 I get salmon often for wife and I think the cat, no use for it myself. Sometimes its frozen and others its the fresh kind.

Any opinions as I said I have no idea.


Posted by: Skip at June 28, 2020 04:15 PM

---

When I do smoked salmon I trim it up to get nice neat even pieces and saute the leftovers in olive oil for the dogs.


The wife usually eats half of that before the dogs get any. She loves salmon of any kind. For me it's kind of meh. I prefer fresh lake perch but we can't get that in Texas.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:23 PM (JUOKG)

52 OrangeAleBad?
Posted by: I am the Shadout Mapes, the Housekeeper at June 28, 2020 04:22 PM (PiwSw)

One was enough so not great.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:23 PM (HZRln)

53 Consider this stolen ...

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at June 28, 2020 04:11 PM (pNxlR)

Have at it! The stupidity is unbelievable sometimes.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:23 PM (dLLD6)

54 Anyway, I salt and pepper both sides of the fillets, then put a thin coating of Dijon (or honey mustard if you like your fish on the sweet side) on the flesh side, then unseasoned breadcrumbs on top, patting them down gently so they stick. Then into a medium hot pan with lots of vegetable oil (I use corn oil), flesh side down for two minutes, then flip and cook for one more minute, then into a 350 degree oven for 8-10 minutes depending on how thick the fish is.

*
*

CBD, would there be any problem using brown mustard, say, seasoned bread crumbs, and olive oil? I ask because I already have those here.

Posted by: Wolfus Aurelius at June 28, 2020 04:24 PM (rpbg1)

55 Colin

Posted by: westminsterdogshow at June 28, 2020 04:24 PM (/UQ/R)

56 only smoke fish. I don't eat any other way.

I should try that. Lord knows I can't grill it. What wood do you use ?
Posted by: Children of the Banned at June 28, 2020 04:21 PM (Jk+3L)

I have a Traeger. I mostly use hickory.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:24 PM (HZRln)

57 Miso glazed salmon is delish. I also like to roast it low and slow in the oven and it stays really moist and delicious.

Posted by: keena at June 28, 2020 04:25 PM (RiTnx)

58 I just can't eat the farm raised salmon, too greasy.

Posted by: Ben Had at June 28, 2020 04:11 PM (CSvq/)

Exactly! There is some that is quite good, but it requires a discerning buyer from a good fish store.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:25 PM (dLLD6)

59 Children of the banned, mesquite!

Posted by: Ben Had at June 28, 2020 04:26 PM (CSvq/)

60 One of the local brewery's is selling peach flavored ale, they sold out in less than a half hour.

Posted by: Colin at June 28, 2020 04:26 PM (1BIQV)

61 I have a Traeger. I mostly use hickory.

Thanks - I got a Weber. I'll use the flat pan with the holes for the salmon, and probably add a bottle of lemon juice to the water pan.

Appreciate the tip. This should be doable.

Posted by: Children of the Banned at June 28, 2020 04:26 PM (Jk+3L)

62 " No takers on the Beef Fizz?"

Needs Valurite.

Posted by: f'd at June 28, 2020 04:26 PM (wkCcK)

63 I bake wild-caught salmon with butter, lemon juice, and plenty of tarragon. I could eat that every day. Well, every week at least.

For farm-raised I'll use heavier seasoning, maybe light breading, maybe a sauce. Grilled, baked, or fried.

Yeah, the fresh caught salmon from NoCal is the best I've ever had ---it's the main reason I don't mind visiting my husband's moonbat relatives in Mendocino.
But I like the mediocre stuff well enough.

Posted by: Margarita DeVille at June 28, 2020 04:27 PM (M/9m0)

64 Thanks BH - copy on the mesquite.

I've got a ton of cherry I cut myself - but i can get mesquite or hickory at bass pro. Thanks.

Posted by: Children of the Banned at June 28, 2020 04:27 PM (Jk+3L)

65 "...for my first wide's birthday..."

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at June 28, 2020 04:15 PM (pNxlR)

Come on...she wasn't THAT fat.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:27 PM (dLLD6)

66 Yay, salmon! Thanks for the recipe, CBD. I've cooked salmon many ways, but have not tried the mustard and breadcrumb method, which sounds amazing.

I looked into buying a set of fish pliers a couple years ago; the cheapest were $30. Resorted to using regular pliers, which are not the same at all. Fish pliers have that spring-y thing between the grips.

Posted by: fly gal at June 28, 2020 04:28 PM (6CtMt)

67 only smoke fish. I don't eat any other way.



I should try that. Lord knows I can't grill it. What wood do you use ?

Posted by: Children of the Banned at June 28, 2020 04:21 PM (Jk+3L)



I have a Traeger. I mostly use hickory.


Posted by: Brother Northernlurker just another guy at June 28, 2020 04:24 PM

---

Same here. 250 degrees until it "looks" done. Never had a single complaint and I constantly get people asking me to make more for them.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:29 PM (JUOKG)

68 CBD, would there be any problem using brown mustard,
say, seasoned bread crumbs, and olive oil? I ask because I already
have those here.

Posted by: Wolfus Aurelius at June 28, 2020 04:24 PM (rpbg1)

That should work, especially the brown mustard (I'm sort of irritated that you thought of it first), but the olive oil is going to be a strong flavor. If at all possible cook it in a lighter oil, or even lots of butter.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:30 PM (dLLD6)

69 CBD, would there be any problem using brown mustard,
say, seasoned bread crumbs, and olive oil? I ask because I already
have those here.

Posted by: Wolfus Aurelius at June 28, 2020 04:24 PM (rpbg1)

That should work, especially the brown mustard (I'm sort of irritated that you thought of it first), but the olive oil is going to be a strong flavor. If at all possible cook it in a lighter oil, or even lots of butter.

Posted by: CharlieBrown'sDildo at June 28, 2020


*
*

I have butter, even though the Indian maiden is now missing from the package. Maybe Miss Linda will have some corn oil.

Posted by: Wolfus Aurelius at June 28, 2020 04:31 PM (rpbg1)

70 66 fly gal

Google returns quite a few options on those springy pliers, starting at $2.....

Posted by: ibguy at June 28, 2020 04:33 PM (EHVbt)

71 Posted by: fly gal at June 28, 2020 04:28 PM (6CtMt)

I use a pair of cheapo needle-nose pliers that work just fine.

Posted by: CharlieBrown'sDildo at June 28, 2020 04:33 PM (dLLD6)

72 This is how the kids like their salmon, it's very easy

In a bowl I mix a topping - something crunchy with flavor and a bit of oil - usually breadcrumbs, salt, pepper, whatever spice I feel like (often garlic powder), a little olive oil

pat dry salmon, slice into squares of fairly uniform thickness

put the salmon squares on foil squares, pop in the air fryer at tye fish setting or around 380-400 until the topping is nicely toasted (anywhere from 5-8 min)

or do it in the oven

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:35 PM (WwTwF)

73 Potato chip crumbs make a good topping, too.

Posted by: Moron Robbie is a bridge at June 28, 2020 04:37 PM (6WtXA)

74 I know how much cilantro is loved around here, but on salmon put salt,pepper, a squeeze of grapefruit and a pinch or two of cilantro. Its delish!
It can be baked outright or in foil packets or grilled. Its a very unique flavor.

Posted by: Cheriebebe at June 28, 2020 04:37 PM (w6A0l)

75 I buy cod because it's cheaper. The skin of salmon is delicious though.

Posted by: BourbonChicken at June 28, 2020 04:38 PM (LxTcq)

76 I will change things up sometimes and do blackened salmon.

Posted by: Ben Had at June 28, 2020 04:38 PM (CSvq/)

77 I use a pair of cheapo needle-nose pliers that work just fine.
Posted by: CharlieBrown'sDildo at June 28, 2020 04:33 PM (dLLD6)
-------------------------

Okay sure, but I am uncodordiniated. :-)

Posted by: fly gal at June 28, 2020 04:39 PM (6CtMt)

78 be careful frying in butter - burns fast

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:39 PM (WwTwF)

79 Every time I look at tuna steaks at Costco the price scares me off.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:39 PM (HZRln)

80 I finally remembered to try to add some water to the pan when cooking bacon. It did pretty well and I could certainly see how it would make things easier for people who aren't confident in their kitchen.

Posted by: Moron Robbie is a bridge at June 28, 2020 04:40 PM (6WtXA)

81 That lemon blueberry cake looks amazing!
I believe I will put it on my list for this week.
Posted by: Cheriebebe at June 28, 2020 04:19 PM (w6A0l)
-----------

I made it, Cheriebebe, and not only is it as good as you think, it's better. Do it.

Posted by: bluebell at June 28, 2020 04:41 PM (/669Q)

82 Every time I look at tuna steaks at Costco the price scares me off.


Posted by: Brother Northernlurker just another guy at June 28, 2020 04:39 PM

---

The last time I was at Costco I looked at halibut. $36.00 a pound. I dropped that package like it burned me. And I love halibut.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:41 PM (JUOKG)

83 You can use those springy pliers to work on your lawnmower wheels, too.

Posted by: Moron Robbie is a bridge at June 28, 2020 04:41 PM (6WtXA)

84 Thyme on salmon? Sage?

Commies.

Dill for the win!

Going in a different direction, I also like Bobby Flay's orange-miso glazed salmon. Got the recipe out of his "Grill It!" cookbook.

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 04:42 PM (ZSK0i)

85 Sometimes I do candied smoked salmon. Marinade in vanilla vodka, then season with salt and garlic. After that put on a moderate coating of brown sugar. I use a lighter wood like alder, pecan or maybe a fruit wood. It gets done on the smoker in about an hour. Delish.

Posted by: BigZesty at June 28, 2020 04:43 PM (wBEeR)

86 Paul Newman's Sockarooni spaghetti sauce is pretty good if you're in a hurry or you don't feel like making your own.

Posted by: Moron Robbie is a bridge at June 28, 2020 04:44 PM (6WtXA)

87
The last time I was at Costco I looked at halibut. $36.00 a pound. I dropped that package like it burned me. And I love halibut.
Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:41 PM (JUOKG)

I've had the same experience.

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:44 PM (HZRln)

88 how I fry fish white fish

buy filets
if hubby buys whole fish grumble sulkily while turning it into filets

wash, dry, cut into preferred size

foat thinly in flour
dip in beaten egg
coat in breadcrumbs

fry in pan of oil, flipping once for each side to fet golden brown

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:44 PM (WwTwF)

89 BigZesty, that sounds really good.

Seems I need to start looking at smokers.

Posted by: Ben Had at June 28, 2020 04:46 PM (CSvq/)

90 Dill for the win!

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 04:42
------------------------
This is known.

Posted by: olddog in mo, uckfay ancercay at June 28, 2020 04:46 PM (EhN2W)

91 88 foat = coat

also you can salt & pepper to taste either the gish, the flour, or the crumbs

panko crumbs are the best

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:46 PM (WwTwF)

92 86 Paul Newman's Sockarooni spaghetti sauce is pretty good if you're in a hurry or you don't feel like making your own.
Posted by: Moron Robbie is a bridge at June 28, 2020 04:44 PM (6WtXA)

The Barilla pasta sauce is good.

I like Ragu but I have low tastes.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:47 PM (d1uFV)

93 Halibut is just about the only fish I care for, but it is so out of my league price-wise.

Posted by: washrivergal at June 28, 2020 04:48 PM (UAOfD)

94 how I fry fish white fish



buy filets

if hubby buys whole fish grumble sulkily while turning it into filets



wash, dry, cut into preferred size



foat thinly in flour

dip in beaten egg

coat in breadcrumbs



fry in pan of oil, flipping once for each side to fet golden brown


Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:44 PM

---

Basically the same way I do it but I used Kentucky Kernel seasoned flour. Gives it a nice taste without being spicy.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:48 PM (JUOKG)

95 Mark AE, try Classico Spinach/Florentine. You can thank me later.

Posted by: Ben Had at June 28, 2020 04:49 PM (CSvq/)

96 I make salmon once a week. I have it down to a science: 400 degrees for 20 minutes. No flipping, no touching, no nothing. I like it poached in a liquid...can use chicken broth, wine, whatever you like. just enough so it doesn't all evaporate while your fish bakes. But if you don't want to add liquid, just spray the dish with Pam, put what you want on your salmon...the honey mustard, teriyaki, just salt pepper, whatevs...and do the same thing: 400 degrees for 20 minutes. You can also toss some vegetables in there. Asparagus is good.

I've also done salmon under the broiler. Usually less time there...maybe 15 minutes. But sometimes I get an uneven doneness with a thick / thin piece.
I've done it on the stove as well. That's just more work! I have to actually tend to the fish and WAIT there. Oven so easy.

Posted by: BJK at June 28, 2020 04:49 PM (jNjxU)

97 I love the buttery type of salmon, but I don't know what variety that is. To my taste it is much better than the stuff that is pink but has the texture of flounder.

Posted by: Emmie at June 28, 2020 04:50 PM (clsJu)

98 Go easy on the dorito dust.

Posted by: BourbonChicken at June 28, 2020 04:50 PM (LxTcq)

99 Thank you for the encouragement bluebell!!

Posted by: Cheriebebe at June 28, 2020 04:50 PM (w6A0l)

100 I almost never see salmon on sale any more, and the usual price is too rich for my blood.

Posted by: Harlan at June 28, 2020 04:52 PM (suaaH)

101 I finally remembered to try to add some water to the pan when cooking bacon. It did pretty well and I could certainly see how it would make things easier for people who aren't confident in their kitchen.
Posted by: Moron Robbie is a bridge at June 28, 2020


*
*

This morning, scrambling eggs, which I usually sprinkle with chili seasoning (and add some New Mexico green chile to as well), I spritzed them in the pan at one point with a little distilled water. Just enough to keep 'em moist.

Posted by: Wolfus Aurelius at June 28, 2020 04:52 PM (rpbg1)

102 I keep looking at the red snapper filets. I have only had them blackened so I'd have to experiment.

Posted by: Ben Had at June 28, 2020 04:53 PM (CSvq/)

103 Basically the same way I do it but I used Kentucky Kernel seasoned flour. Gives it a nice taste without being spicy.

Posted by: Mr. Scott (Formerly GWS)

I wonder if we have that here...

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:53 PM (WwTwF)

104 36
But I can't stand the taste of salmon. I've tried repeatedly. Bleh.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:11 PM (d1uFV)

++++
Thank goodness. I always feel like a real heretic when it comes to my dislike of salmon.
Posted by: washrivergal at June 28, 2020 04:17 PM (UAOfD)

My wife loves salmon. I try it now and then to make her happy but...no. Smoked, grilled, raw...none of it works for me.

Tuna is good or can be.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:54 PM (d1uFV)

105 Basically the same way I do it but I used Kentucky Kernel seasoned flour. Gives it a nice taste without being spicy.



Posted by: Mr. Scott (Formerly GWS)



I wonder if we have that here...


Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 04:53 PM

---

If not you can order it. Amazon has it and Walmart.com has it also.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 04:55 PM (JUOKG)

106 84 Thyme on salmon? Sage?
Commies.
Dill for the win!

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 04:42 PM (ZSK0i)
-----------------------------------------
Tarragon!

Posted by: Margarita DeVille at June 28, 2020 04:55 PM (M/9m0)

107 95 Mark AE, try Classico Spinach/Florentine. You can thank me later.
Posted by: Ben Had at June 28, 2020 04:49 PM (CSvq/)

where can such be found??

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:55 PM (d1uFV)

108 Halibut is just about the only fish I care for, but it is so out of my league price-wise.
Posted by: washrivergal at June 28, 2020 04:48 PM (UAOfD)

I might buy some of that pricey fish if I was absolutely confident in my ability to make it great.

I do have a have a question. If you have something like a tuna steak, which should be served rare, should you leave it out for a while before cooking to insure the middle is at least room temperature?

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:56 PM (HZRln)

109 MarkAE, I would think it would be in any grocery store. If not, I will send you some.

Posted by: Ben Had at June 28, 2020 04:57 PM (CSvq/)

110 109 MarkAE, I would think it would be in any grocery store. If not, I will send you some.
Posted by: Ben Had at June 28, 2020 04:57 PM (CSvq/)

Thankee, I'll see if Safeway has it

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 04:58 PM (d1uFV)

111 My new Weber grill will be here Tuesday.

Posted by: Infidel at June 28, 2020 05:00 PM (PWFH5)

112 According to the Daily Mail:

"Millennials throw away 633 meals a year because they don't know how to reheat leftovers"

https://tinyurl.com/y9qdddk2

Posted by: f'd at June 28, 2020 05:00 PM (wkCcK)

113 Cookout at Infidel's on Thursday!

Posted by: Ben Had at June 28, 2020 05:01 PM (CSvq/)

114 It is a leisure activity, and when you inject your politics into my time I will respond by leaving.

A universal truth. Even SJWs want to plop in front of the TV and veg once in awhile.

Posted by: pookysgirl, sage rosemary and thyme advice at June 28, 2020 05:01 PM (XKZwp)

115 According to the Daily Mail:

"Millennials throw away 633 meals a year because they don't know how to reheat leftovers"

https://tinyurl.com/y9qdddk2
Posted by: f'd at June 28, 2020 05:00 PM (wkCcK)

I'm not a millennial but I have a problem with that.

Posted by: Brother Northernlurker just another guy at June 28, 2020 05:02 PM (HZRln)

116 Hey all. I always used Newman's alfredo until the store stocked Rana. Rana's alfredo has short fridge life because if the cream but it's so good on everything, it never lasts anyway. Rana pesto is also good and fridge life is very long. I finally mastered baking cakes in the micro, then I went back on paleo for the summer. So that ginger beef broth fizz sounds interesting. Diet ginger ale, gonna try it, thanks CBD.

Posted by: NOS4AH2 at June 28, 2020 05:03 PM (g0gdr)

117 I know seafood is the topic at hand but I'm going to dip further into the content and say: I love hamburgers. Smashed or thick, homemade or from McDonalds. I love them. Meat, onions, pickles, mustard and ketchup. Or with BBQ sauce and bacon.

If I could eat one food forever, it would be hamburgers.

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 05:03 PM (d1uFV)

118 Cookout at Infidel's on Thursday!
Posted by: Ben Had at June 28, 2020 05:01

Heh. I really wanted to convert the old gas grill, but dad really trashed it, or just let it sit too long.

Posted by: Infidel at June 28, 2020 05:04 PM (PWFH5)

119 The beef fizz could be an adult beverage add alcohol and tomato juice. Maybe some tobasco and celery salt.

Posted by: USNtakim at June 28, 2020 05:04 PM (0OmEj)

120 Millennials throw away 633 meals a year because they don't know how to reheat leftovers"

-

The same people who diligently separate the paper and plastic recycling because global warming is humans fault.

Posted by: Moron Robbie is a bridge at June 28, 2020 05:05 PM (6WtXA)

121 If you have something like a tuna steak, which
should be served rare, should you leave it out for a while before
cooking to insure the middle is at least room temperature?

Posted by: Brother Northernlurker just another guy at June 28, 2020 04:56 PM (HZRln)

I don't think it is necessary. The heat from the surface cooking will penetrate the tuna and take the chill off it much more efficiently than simply letting it sit at room temperature for some time before cooking.

Posted by: CharlieBrown'sDildo at June 28, 2020 05:05 PM (dLLD6)

122 Thank you for the salmon recipe. I need to do a little better than than my default salmon recipe of "roasted in a toaster-oven with butter, salt and garlic on top."

Posted by: Buck Throckmorton at June 28, 2020 05:06 PM (d9Cw3)

123 USNTakim, I like the way you think!

Posted by: Ben Had at June 28, 2020 05:06 PM (CSvq/)

124 Yeah food thread!!!!

I just picked my first harvest out of my impromptu garden- over a pound of blue lake green beans that we will be having, coincidentally, with salmon tonight. Some reserved bacon fat, shallots and liberal use of ground black pepper...I can't wait!

This week's installment of homemade ice cream in the 26 year old Rival ice cream maker was dark chocolate mint. Daughter craves the stuff, and most of the purchased ice cream is just green vanilla ice cream with flavoring and chocolate chips and/or tastes like toothpaste. She wanted chocolate ice cream with a hint of mint, and apparently I delivered. To quote: "It's like frozen mint fudge."

I reduced the cream and flour and used whole milk, which made a difference in the texture when it was cured-much creamier than the previous vanilla batch.

Dark Chocolate mint Ice Cream:

3/4 cup sugar
2 tabl cocoa powder (I used ghiradelli dutch process, and the 'spensive stuff actually makes a difference here.)
1/2 tsp salt
1 tsp flour

mix together with a whisk and then add to a medium sized saucepan with 1 cup whole milk. Whisk until combined, then turn on heat to medium, stirring constantly to prevent scorching. Heat until thickened, but not boiling, about 3-5 minutes.

Whisk 3 egg yolks, then whisk in 1/4 cup of the hot chocolate mixture very gradually, so as not to scramble the eggs. Once these are completely incorporated, add the egg/chocolate mixture back to the pan and cook over medium heat until thick, again not letting it boil

Break up 2 oz of good dark/semisweet chocolate (I used a Lindt bar) into a bowl. Pour hot custard mix over the chocolate and stir until the chocolate pieces are completely melted.

Cover with plastic wrap and chill for two-three hours.

Remove chocolate custard and whisk in 2 cups of heavy whipping cream, 1 tsp vanilla extract, and slightly less than 1/2 tsp peppermint extract. Once combined, pour into your ice cream freezer and freeze according to manufacturer's instructions.

If you want to leave out the peppermint, go for it. The type of chocolate bar you use will determine the darkness of the ice cream.

Posted by: Moki at June 28, 2020 05:06 PM (/H+aK)

125 I like sardines on a Saltine.

Posted by: Ronster at June 28, 2020 05:06 PM (zR8oF)

126 Ahi tuna. I can eat that all day.

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:06 PM (NWiLs)

127 I only eat Pacific salmon, it's worth the trouble of hard as the dickens deboning. The Atlantic is the farm raised stuff that they call pink chum. And good reason.

Posted by: NOS4AH2 at June 28, 2020 05:07 PM (g0gdr)

128
I like sardines on a Saltine.





Posted by: Ronster at June 28, 2020 05:06 PM

---

Kick it up a notch and use Ritz crackers.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 05:07 PM (JUOKG)

129 I like sardines on a Saltine.

High five!

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 05:07 PM (ZSK0i)

130 The beef fizz could be an adult beverage add alcohol and tomato juice. Maybe some tobasco and celery salt.
Posted by: USNtakim at June 28, 2020 05:04 PM (0OmEj)

Like a BullShot.

Al Czervik's drink

Posted by: Hairyback Guy at June 28, 2020 05:07 PM (Z+IKu)

131 119 The beef fizz could be an adult beverage add alcohol and tomato juice. Maybe some tobasco and celery salt.
Posted by: USNtakim at June 28, 2020 05:04 PM (0OmEj)

Call it a "Bloody Beef Curtains"

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:07 PM (NWiLs)

132 We have been vacationing in Alaska for the last two weeks. Two food thread connections. First, I bought an ulu! Haven't tried it yet, though.

Second, husband went salmon fishing in the Kasilof River last weekend so we've been feasting on wild-caught salmon. Pan seared two days and then I figured out a way to improvise a smoker at the rental. That meant Smoked Salmon Eggs Benedict one morning. Delicious flavors together and I was even able to make hollandaise using the microwave.

Rest of the salmon is frozen and going home with us.

Posted by: Art Rondelet of Malmsey at June 28, 2020 05:07 PM (1FsHh)

133 128
I like sardines on a Saltine.





Posted by: Ronster at June 28, 2020 05:06 PM

---

Kick it up a notch and use Ritz crackers.
Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 05:07 PM (JUOKG)

Damn snooty-ass 1%ers...

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:08 PM (NWiLs)

134 131 119 The beef fizz could be an adult beverage add alcohol and tomato juice. Maybe some tobasco and celery salt.
Posted by: USNtakim at June 28, 2020 05:04 PM (0OmEj)

Call it a "Bloody Beef Curtains"
Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:07 PM (NWiLs)

Is it that time of the month already?

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 05:08 PM (d1uFV)

135 I apologize

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 05:08 PM (d1uFV)

136 "I'm not a millennial but I have a problem with that."

It does sound like a lot. And wouldn't you have to cook something in the first place to have leftovers?

Posted by: f'd at June 28, 2020 05:09 PM (wkCcK)

137 You run across virtue signaling in the strangest places. I was watching a stream of Manon from the San Francisco Opera House earlier today. In the middle of the production a loving father is visiting his young adult son in a cathedral. The son is there in full garb ready to become a priest because, he says, it is his sworn holy duty. (In reality he had been turned out by his live in lover egged on by the father who thought it was an unsuitable match, and he thinks his life is over.) The father is trying to convince him that he is making a huge mistake that he needs to find another good woman and have a family--that is his duty. The son of course continues to spout piety even though his father knows joining the priesthood is misplaced pride and a way to punish both the father and the lover. At that moment the subtitle of the father's words said " Virtue that makes a show of itself is no longer virtue." This opera was written in 1884.

Posted by: corn and beans at June 28, 2020 05:09 PM (tkNkP)

138 IT'S FUNNY BECAUSE I JUST FINISHED EATING A CHEESEBURGER WITH ALL THE FIXINGS AND NOW I'M GOING TO SMOKE A BOWL AND REWATCH PROMETHEUS BECAUSE I NEED TO SEE THE PROTO-ALIEN FACE RAPE THE BIG ALBINO ENGINEER ALIEN DUDE JUST ONCE MORE

Posted by: BEN ROETHLEESBIGLER at June 28, 2020 05:09 PM (CLteG)

139 135 I apologize
Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 05:08 PM (d1uFV)

Never apologize!

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:10 PM (swdNU)

140 Posted by: BEN ROETHLEESBIGLER at June 28, 2020 05:09 PM (CLteG)

Somehow, that's worse than all the rape

Except the cheeseburger bit

Posted by: Mark Andrew Edwards, buy ammo at June 28, 2020 05:11 PM (d1uFV)

141 Grrr. Wifi is being squirrelly again...

Posted by: Insomniac - Ex Cineribus Resurgo at June 28, 2020 05:11 PM (NWiLs)

142 How about raw salmon. Marinade in lemon juice, season however you like, and mix with chopped, fresh veggies. Or pico de gallo. I'm sure some might like some peppers in there. You can stop there, or go on and mix it with an aioli of some sort. Love this stuff. I usually eat it with crackers.

Posted by: BigZesty at June 28, 2020 05:12 PM (wBEeR)

143 How about raw salmon.

No can do. But in Denmark, the gave me some thin sliced, lightly smoked salmon with a very bitter mustard sauce for dipping. Pretty good.

Posted by: Children of the Banned at June 28, 2020 05:14 PM (Jk+3L)

144 If I could eat one food forever, it would be hamburgers.

Very good choice, Mark.

Posted by: Ronster at June 28, 2020 05:14 PM (zR8oF)

145 Flatbread. No idea why they have to speak in tongues. Can't they just call it a tortilla like civilized people? Or a pita?

What are we, chopped Triscuit?

Posted by: Chipatis and Dosas at June 28, 2020 05:14 PM (DMUuz)

146 Posted by: Art Rondelet of Malmsey at June 28, 2020 05:07 PM (1FsH

how do you improvise a smoker?

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 05:15 PM (WwTwF)

147 We loved Alaska last time we there (2010).
The salmon were so abundant.
I saw a stream and it looked as if you could walk across on the backs of the salmon and not get your feet wet.
And bald eagles. So many.
More than crows where I live now.

Posted by: attilla the thrilla at June 28, 2020 05:15 PM (w7KSn)

148 Okay, Fude Bitchez!

It's time to grow mold all over your steaks and salmon

using-

KOJI: The Wonder Mold!!!


"Koji Makes Anything Taste Better. Here's How to Get Started"


https://food52.com/blog/25374-best-koji-alchemy-rich-shih-jeremy-umansky-recipes


You're Welcome!

Posted by: naturalfake at June 28, 2020 05:15 PM (dLPcm)

149 naturalflake, You first, okay.

Posted by: Ben Had at June 28, 2020 05:17 PM (CSvq/)

150 120
Millennials throw away 633 meals a year because they don't know how to reheat leftovers"



-



The same people who diligently separate the paper and plastic recycling because global warming is humans fault.

Posted by: Moron Robbie is a bridge at June 28, 2020 05:05 PM (6WtXA)

+++
It just drives you nuts, the absurdity of it all. I often wonder if these carefulrecyclers are the same people who trash an area and leave a pile of garbage after their feel-good protests.

Posted by: washrivergal at June 28, 2020 05:17 PM (UAOfD)

151 Moki just made me insanely hungry with her dinner tonight

Posted by: BigZesty at June 28, 2020 05:18 PM (wBEeR)

152 You're Welcome!
Posted by: naturalfake

WTAF?

Posted by: Infidel at June 28, 2020 05:18 PM (PWFH5)

153 Big Z, I've had salmon that way, fresh raw with raw veggies and enough lime, lemon, mango & onion juice that the juices kinda 'cooks' the fish like spelling? gespacho?

Posted by: NOS4AH2 at June 28, 2020 05:20 PM (g0gdr)

154 The nice thing about Classico spaghetti sauce is that it comes in a jar with a Standard Mason lid mouth. You can re-use them for canning. They are a fifth and not a quart, but they work.

New quart canning jars are nearly a dollar a pop when you buy them in the store.

Posted by: Kindltot at June 28, 2020 05:20 PM (Csi3V)

155 Last time I was at Costco they had a snack I hadn't seen before; dry salmon skins.
I passed.

Posted by: attilla the thrilla at June 28, 2020 05:21 PM (w7KSn)

156 Whole Foods gets their farmed salmon from Iceland (?- I think) and they have lots of metrics which the farmers have to meet.

It's delicious stuff. Personally, I like fatty salmon whether wild or farmed.

Think of it as the Kobe Beef of the Sea(TM)

Costco's farmed salmon isn't quite as good but it's still very good for grilling or buttayaki.

It's a coinkydink but we're having farmed salmon buttayaki style tonight.

YUM.

Posted by: naturalfake at June 28, 2020 05:22 PM (dLPcm)

157 Big Z, I've had salmon that way, fresh raw with raw veggies and enough lime, lemon, mango & onion juice that the juices kinda 'cooks' the fish like spelling? gespacho?
Posted by: NOS4AH2 at June 28, 2020 05:20 PM (g0gdr)

Exactly. That's why you use an acidic liquid of some sort. Could be lemon, could be anything as long as it's acidic. It 'cooks' the fish.

Posted by: BigZesty at June 28, 2020 05:23 PM (wBEeR)

158 Posted by: attilla the thrilla
-----
Sounds great. I heard once that once you go Alaska, it's really hard to go backa.

Posted by: NOS4AH2 at June 28, 2020 05:24 PM (g0gdr)

159 151 Moki just made me insanely hungry with her dinner tonight
Posted by: BigZesty

Awww, thanks. You're welcome to stop by!

Posted by: Moki at June 28, 2020 05:25 PM (/H+aK)

160 Bluebell, I am making that lemon blueberry cake for my birthday. That looks luscious!

Posted by: Moki at June 28, 2020 05:26 PM (/H+aK)

161 Yep Big Z. Enough juice and really fresh fish. Any fish works. It's really great on really hot days when no one wants to fire up the oven or dare I say - not even grill.

Posted by: NOS4AH2 at June 28, 2020 05:27 PM (g0gdr)

162 153 Big Z, I've had salmon that way, fresh raw with raw veggies and enough lime, lemon, mango & onion juice that the juices kinda 'cooks' the fish like spelling? gespacho?
Posted by: NOS4AH2 at June 28, 2020 05:20 PM (g0gdr)
---------------------------------
Ceviche. (Spelled "seviche" some places.) It's a Pacific thing.

Gespacho? You may be thinking of gazpacho, the cold tomato soup made in Spain.


Posted by: Margarita DeVille at June 28, 2020 05:27 PM (M/9m0)

163 I passionately dislike sweet spaghetti sauce.

Classico is a meatier sauce.

I brown 2lbs of extra lean hamburger, don't drain, add 2 jars of the spinach Florentine and an extra cup of grated romano. OH, I also add a package of baby bella mushrooms.

Posted by: Ben Had at June 28, 2020 05:28 PM (CSvq/)

164 vmom--

There's a propane grill here, so I bought some wood chips at the grocery, sealed them in foil, poked holes in the foil, and then set on one of the burners.

Put the fish on more foil, closed the lid, and then smoked indirectly on low temp on the other burners.

Posted by: Art Rondelet of Malmsey at June 28, 2020 05:28 PM (1FsHh)

165 Gespacho? You may be thinking of gazpacho, the cold tomato soup made in Spain.

Posted by: Margarita DeVille at June 28, 2020 05:27 PM (M/9m0)

No...that was the German secret police under the Nazis.

Posted by: CharlieBrown'sDildo at June 28, 2020 05:29 PM (dLLD6)

166 Cheater dinner tonight. Had a cook chicken breast in freezer, can cook some penne pasta, and some Bertolli alfredo sauce I bought on sale at sam's in a three pack. Fresh juice up with fresh grated parm, fresh creme and some italian parsley. Dinner and lunch for the next few days.

Posted by: Infidel at June 28, 2020 05:30 PM (PWFH5)

167 Posted by: Art Rondelet of Malmsey at June 28, 2020 05:28 PM (1FsHh)

*impressed*

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 05:31 PM (WwTwF)

168 I thought Gazpacho was one of the Marx brothers

Posted by: Skip at June 28, 2020 05:33 PM (6f16T)

169 I'm going to mix me up that beef ginger fizz with just a tad bit of rum. Captain Morgan spiced rum has ginger, yeah, gonna try it with Barcardi silver. I got chicken bone stock, not sure if I still have some beef. If not chicken should work with ginger & rum. It'll have an Asian twist, brb.

Posted by: NOS4AH2 at June 28, 2020 05:34 PM (g0gdr)

170 Thanks, vmom!!

Posted by: Art Rondelet of Malmsey at June 28, 2020 05:35 PM (1FsHh)

171 Since lamb has become available all year round, I did the pre-marinated lamb steaks, garlic mash and the brandied asparagus.

Posted by: Ben Had at June 28, 2020 05:35 PM (CSvq/)

172 Posted by: Art Rondelet of Malmsey

Amazing what you can do if you really want to.

Posted by: Infidel at June 28, 2020 05:37 PM (PWFH5)

173
Millennials throw away 633 meals a year because they don't know how to reheat leftovers"
-
The same people who diligently separate the paper and plastic recycling because global warming is humans fault.


They tore down the statue of Chef Boyardee!

Posted by: Bertram Cabot, Jr. at June 28, 2020 05:38 PM (aKsyK)

174 > 127 I only eat Pacific salmon, it's worth the trouble of hard as the dickens deboning. The Atlantic is the farm raised stuff that they call pink chum. And good reason

Most farmed salmon is Atlantic salmon, that's true.

But pink/humpies and chum/dog salmon are two species of Pacific salmon. The others found in Alaska are king/chinook, red/sockeye, and silver/coho. There's another one found on the Asian side, as well as several species of "trout". The main difference between a "trout" and a "salmon" is that trout don't go to sea. If they do, they often look different and get a different name. Rainbow trout and steelheads are the same species, but the steelheads spend time in the ocean. Similarly, but in reverse, red/sockeye salmon that remain landlocked are called kokanees.

Pinks can be okay. Dogs/chums are not generally preferred for human consumption. Lately the marketroids have taken to calling chums/dogs "keta" or "silverbrights", but they're still trash fish.

There is a huge amount of mislabeled fish of all kinds on the market.

Posted by: Rodrigo Borgia at June 28, 2020 05:38 PM (80EFL)

175 >>>>>5 Gespacho? You may be thinking of gazpacho, the cold tomato soup made in Spain.

Posted by: Margarita DeVille at June 28, 2020 05:27 PM (M/9m0)

I told someone I learned my gazpacho recipe from that Almodovar movie Women On the Verge of a Nervous Breakdown, and he laughed and asked if I usually put in the sleeping get pills too.

The gazpacho standoff was a classic tension filled bit of film, and it only sounds silly when you realize what you have just watched.

Posted by: Kindltot at June 28, 2020 05:40 PM (Csi3V)

176 There is a huge amount of mislabeled fish of all kinds on the market.


Posted by: Rodrigo Borgia at June 28, 2020 05:38 PM

---

Tell me about it.

Posted by: Chilean Sea Bass at June 28, 2020 05:40 PM (JUOKG)

177 VMom got to read those comments on the Woke breakpoint, was happily surprised only one questioned the article.

Posted by: Skip at June 28, 2020 05:42 PM (6f16T)

178 Prune Fizz > Beef Fizz

Posted by: Weasel at June 28, 2020 05:42 PM (MVjcR)

179 Pro tip: if you're ever served "Alaska King salmon" and a whole fish fits on the plate, you are definitely being ripped off. Also, there is no such thing as "farmed Alaska salmon".

Posted by: Rodrigo Borgia at June 28, 2020 05:43 PM (80EFL)

180 Well thanks RB. I thought it was chum was Atlantic because as you say, it must be mislabeled. Sockeye is what I eat. It's very pricey but worth it too me..

Posted by: NOS4AH2 at June 28, 2020 05:43 PM (g0gdr)

181 CBD, Skip, Kindltot

Posted by: Margarita DeVille at June 28, 2020 05:43 PM (M/9m0)

182 I only smoke fish. I don't eat any other way

=====
Filtered or unfiltered, and doesn't the paper get soggy?

Posted by: Vlad the impaler, whittling away like mad at June 28, 2020 05:43 PM (d6mdH)

183 Yes Margarita, that's exactly what I was thinking. Thanks for the correct spelling.

Posted by: NOS4AH2 at June 28, 2020 05:44 PM (g0gdr)

184 CBD,

Grew up in the Pacific NW. I'll admit to being a complete Salmon snob. Will not eat farmed. How do find which farmed approaches wild in flavor and consistency and which is just fed dog food and hormones then dyed pink?

Posted by: Pete Bog at June 28, 2020 05:45 PM (puF5F)

185 A good friend made a mini smoker out of one of the unused paint cans that you can buy.

Posted by: Ben Had at June 28, 2020 05:45 PM (CSvq/)

186 If you ever get those red king crab legs from Costco, cook them on the grill. They Have so much more flavor this way.

Posted by: Cheriebebe at June 28, 2020 05:46 PM (w6A0l)

187 112 According to the Daily Mail:

"Millennials throw away 633 meals a year because they don't know how to reheat leftovers"

Posted by: f'd at June 28, 2020 05:00 PM (wkCcK)

If true, we need a crash national program training millenials in microwave and oven use. I suspect this will prove spectacularly ineffective.

Posted by: Headless Body of Agnew at June 28, 2020 05:46 PM (e1mEI)

188 I'm not gonna try the mold thing posted above. Not that I don't think it's legit. I'm allergic to mold, so that's out.

That said, if you want to give your meat type dishes (hamburger, meatloaf etc) use a little bit of fish sauce. Sounds strange but it works. You only use a little bit. About 1/8 to 1/2 tsp per lb, but it does give the meat a richer, stronger flavor.

Posted by: BigZesty at June 28, 2020 05:46 PM (wBEeR)

189 > Sockeye is what I eat. It's very pricey but worth it too me..

Sockeye/red is my preference too. King is also very good, but you need to catch them yourself. Likewise silvers/coho.

Pinks mostly go into cans.

Dogs/chums are what the Alaska Natives used to feed their dog teams.

Posted by: Rodrigo Borgia at June 28, 2020 05:46 PM (80EFL)

190 If you ever get those red king crab legs from Costco, cook them on the grill. They Have so much more flavor this way.


Posted by: Cheriebebe at June 28, 2020 05:46 PM

---

Way too salty for me. IIRC most of the frozen crab legs are brined in a salt solution before they are frozen.

Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 05:48 PM (JUOKG)

191 BigZesty, which fish sauce cuz there are a jillion?

Posted by: Cheriebebe at June 28, 2020 05:48 PM (w6A0l)

192 > Grew up in the Pacific NW.

"Friends don't let friends eat farmed fish" is a popular tee shirt and bumper sticker here in Alaska.

Posted by: Rodrigo Borgia at June 28, 2020 05:48 PM (80EFL)

193 Okay, farmed vs wild salmon snobs. Explain this. (WaPo, requiring a subscription, but I got the gist by Googling"

https://tinyurl.com/pajs6gy

Also:

https://tinyurl.com/yd5pcxzn

Posted by: pep at June 28, 2020 05:48 PM (v16oJ)

194 Laura Ingalls wrote about how Pa made a smoker out of a hollow log. I have heard about making one out of ammo cans.

When I build my back yard stove and oven, a smoker might go into it.

Posted by: Kindltot at June 28, 2020 05:49 PM (Csi3V)

195 Hm, Mr. Scott I hadn't really noticed. I'll pay closer attention next time I cook them.

Posted by: Cheriebebe at June 28, 2020 05:50 PM (w6A0l)

196 112 According to the Daily Mail:

"Millennials throw away 633 meals a year because they don't know how to reheat leftovers"

Posted by: f'd at June 28, 2020 05:00 PM (wkCcK)
--
Eventually they'll just get fed via food pellet dispensers and protein slurry nozzles.

I kid! This sounds like Millennial shaming. Even those weebles know how to operate a microwave, come on.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 28, 2020 05:52 PM (Dc2NZ)

197 For over a decade I lived on California's central coast, Monterey to be specific. During the Salmon season and crab season there was nothing better than fresh. I went tuna fishing with some folks from work one weekend. Caught a 40 pound bluefin or yellowfin... forget which. It was, by far, the best tasting tuna ever.

Here in landlocked Kentucky there's no such thing as "fresh" seafood, however there is a market in an industrial area that purports to get their seafood from "the gulf" and the little I've had is way better than Kroger's.

Posted by: Martini Farmer - Civilly Disobedient at June 28, 2020 05:52 PM (3H9h1)

198 > Explain this.

Wolfgang Puck is a poseur and his client don't know what good fish tastes like?

Also: frozen. Yeah, no.

Posted by: Rodrigo Borgia at June 28, 2020 05:52 PM (80EFL)

199 Ok so the beef bone broth was too far back in the fridge to shuffle stuff so I went with the chicken bone broth. Diet ginger ale and a tad Barcadi silver. It was a bit of a eh, huh, but I had forgot the lemon. Made all the difference in the world, tastes great. Next I'll try the beef but use vodka, lime, tomato juice with a bit of Tabasco, but instead of diet ginger ale, I'm going with diet Dr.P. And this fizz stuff cries for being super chilled so I added my refreezable cubes so as to not dilute it.

Posted by: NOS4AH2 at June 28, 2020 05:52 PM (g0gdr)

200 BigZesty, which fish sauce cuz there are a jillion?
Posted by: Cheriebebe at June 28, 2020 05:48 PM (w6A0l)

I usually get the Thai Kitchen fish sauce. It's what's available around here. You just don't want some flavored kind. Just plain fish sauce

Posted by: BigZesty at June 28, 2020 05:53 PM (wBEeR)

201 https://tinyurl.com/yd5pcxzn

Posted by: pep at June 28, 2020 05:48 PM (v16oJ)



Yeah, I suspect like so many things.

Once the label is taken off, snobs' preferences are revealed to be hollow.

*cough*French Wine*cough*

So, that wouldn't surprise me with salmon.

Posted by: naturalfake at June 28, 2020 05:53 PM (dLPcm)

202 Laura Ingalls wrote about how Pa made a smoker out of a hollow log. I have heard about making one out of ammo cans.

When I build my back yard stove and oven, a smoker might go into it.
Posted by: Kindltot

I haven't read those books since I was a little girl. I bought a box set about 5 years ago. So glad I did with on the recent unpleasantness going on now. I think it is still in the cellophane.

Posted by: Infidel at June 28, 2020 05:54 PM (PWFH5)

203 177 VMom got to read those comments on the Woke breakpoint, was happily surprised only one questioned the article.
Posted by: Skip at June 28, 2020 05:42 PM (6f16T)

it is encouraging, isn't it?

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 05:55 PM (WwTwF)

204 Woot! Top ten!

*looks down nose at late-comers*
Posted by: Hadrian the Seventh

Oh GREAT !

Now I get to see up Hadrian's shnozz !

Posted by: JT at June 28, 2020 05:55 PM (arJlL)

205 192 > Grew up in the Pacific NW.

"Friends don't let friends eat farmed fish" is a popular tee shirt and bumper sticker here in Alaska.
Posted by: Rodrigo Borgia
-------
Ha! Nice.

Posted by: NOS4AH2 at June 28, 2020 05:55 PM (g0gdr)

206 Bluebell, I just e-mailed you.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 28, 2020 05:56 PM (Dc2NZ)

207
Unless you're getting it off the boat, and even if you're getting it off the boat.

Most fish these days is frozen. If for no other reason than to kill the parasites.

Your "fresh fish" is not "fresh" in the sense of never been frozen.

Posted by: naturalfake at June 28, 2020 05:56 PM (dLPcm)

208 I would think there is a difference just like wines. Wild would be different. Actually thoughg there would be more difference in Buffalo to beef, except a stronger flavor that was about it. But then the Buffalo is farm raised.

Posted by: Skip at June 28, 2020 05:56 PM (6f16T)

209 Last time I was at Costco they had a snack I hadn't seen before; dry salmon skins.

-

I would try it. I love the fish tails when we fry them. They're like potato chips in a way.

Posted by: Moron Robbie is a bridge at June 28, 2020 05:56 PM (PI7/i)

210 > Once the label is taken off, snobs' preferences are revealed to be hollow.

I'm pretty sure that fresh anything tastes better than frozen, but yeah, that's probably just snobbery on my part. Obviously.

Posted by: Rodrigo Borgia at June 28, 2020 05:57 PM (80EFL)

211 Pep, Regarding farmed v Wild

We spend most threads here saying what idiots the press are. Why would food critics not suffer the same deficiencies?

I suspect what they are responding to is the higher fat content of farmed.

There is not a fish I have ever eaten that rivals fresh King salmon for flavor and texture. It rivals a perfectly cooked New York steak.

Particularly if you caught it yourself.

Posted by: Pete Bog at June 28, 2020 05:57 PM (puF5F)

212 doggeh mostly eats raw pork do I am always looking for deals
lately Wegmans pork has been cheaper than Costco
Posted by: vmom 2020 - anti Brutal Looting Marxists

Buy him a pig !

Posted by: JT at June 28, 2020 05:58 PM (arJlL)

213 > Your "fresh fish" is not "fresh" in the sense of never been frozen.

1) Nonsense.
2) I live in Alaska, dude. I know where my fish comes from.

Posted by: Rodrigo Borgia at June 28, 2020 05:58 PM (80EFL)

214 Sardines? I love sardines! A sardine sammich on white bread with just a little salt is divine.

Posted by: eastofsuez at June 28, 2020 05:59 PM (U2zca)

215 I baked and decorated a double layer cake made from scratch once, for my first wide's birthday somewhere on the order of thirty-five years ago.
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars

ISWYDT

Posted by: JT at June 28, 2020 06:00 PM (arJlL)

216 Most fish these days is frozen. If for no other reason than to kill the parasites.

Your "fresh fish" is not "fresh" in the sense of never been frozen.

-

Iirc the fda or dept of agriculture requires it on the big commercial fishing vessels.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:00 PM (PI7/i)

217 Negative- Farmed Atlantic salmon escape from cages in Puget Sound. Hysteric panic about hybrid salmon monsters being bred in wild spawning habitats.

Positive- Atlantic salmon open season with state begging people to catch and anything but release.

TBD- Hybrid salmon monsters exist.

Posted by: Headless Body of Agnew at June 28, 2020 06:01 PM (e1mEI)

218 Once the label is taken off, snobs' preferences are revealed to be hollow.

I'm pretty sure that fresh anything tastes better than frozen, but yeah, that's probably just snobbery on my part. Obviously.
Posted by: Rodrigo Borgia at June 28, 2020 05:57 PM (80EFL)


well...fresh caught by yourself is clearly going to be better.

But, if you're buying from the store or fish market, your fish isn't "fresh".

These are easy tests to take yourself should you wish to test your palate.

Try 5-6 different types cooked the same way, double blind, then see if you can distinguish what is what.

Chances are good. You can't.

Posted by: naturalfake at June 28, 2020 06:01 PM (dLPcm)

219 217
Negative- Farmed Atlantic salmon escape from cages in Puget Sound.
Hysteric panic about hybrid salmon monsters being bred in wild spawning
habitats.


My assumption is that if such creatures were genetically superior in that environment, they'd already exist by natural selection.

Posted by: pep at June 28, 2020 06:02 PM (v16oJ)

220 > Iirc the fda or dept of agriculture requires it on the big commercial fishing vessels.

That's only for sushi that is intended to be consumed raw.

There are no such regulations for fish intended to be cooked.

Posted by: Rodrigo Borgia (kneels to no one on this Earth) at June 28, 2020 06:03 PM (hKLpI)

221 Back in my table-waiting days I worked in a well-known seafood place in SoCal. The question I got most was, "is the [insert fish name here] fresh?

If I was feeling snarky, I'd say "madame [or sir, as appropriate] we do not traffic in rotten fish."

Posted by: Cicero (@cicero) at June 28, 2020 06:03 PM (wPVhA)

222 Bluebell, I am making that lemon blueberry cake for my birthday. That looks luscious!
Posted by: Moki at June 28, 2020 05:26 PM (/H+aK)
------------

Moki, it's really good. And my lactose-intolerant daughter ate it with no problems because even though it has dairy, it's all of the low-lactose type.

Posted by: bluebell at June 28, 2020 06:03 PM (/669Q)

223 > But, if you're buying from the store or fish market, your fish isn't "fresh".


The stuff I buy in the store here was caught yesterday, at the latest.

Posted by: Rodrigo Borgia (kneels to no one on this Earth) at June 28, 2020 06:04 PM (hKLpI)

224 something, something, 3 days.

Posted by: Ben Had at June 28, 2020 06:04 PM (CSvq/)

225 If I was feeling snarky, I'd say "madame [or sir, as appropriate] we do not traffic in rotten fish."
Posted by: Cicero (@cicero) at June 28, 2020 06:03 PM (wPVhA)
---------

I knew that was you!

Posted by: bluebell at June 28, 2020 06:04 PM (/669Q)

226 From the west coast it's not outrageously expensive to get a long weekend fishing in SE Alaska.

If the silvers are biting you can easily bring home 40 plus pounds, if you are lucky maybe a king as well.

Doesn't pay for the trip but it helps to rationalize it.

Posted by: Pete Bog at June 28, 2020 06:04 PM (puF5F)

227 And kippers are fantastic. Polar brand (from deutschland) are the best canned ones, much more better than the ones from cannuckistan, aka America's hat, and are available at the local wally-world, at least here locally.

Posted by: eastofsuez at June 28, 2020 06:05 PM (U2zca)

228 I'm making our version of bruschetta for dinner tonight..
Good ripe tomatoes marinated in olive oil and balsamic vinegar.. crusty Italian bread crostini bread.. good anchovies.. parma ham sliced so thin you can see through it and Volpi genoa salami the same way.. add some good provolone and fresh mozzarella (for my wife who cannot eat aged cheeses)
I might try to do a small batch of pesto tonight as well..
Speaking of olive oil and balsamic vinegar.. a good friend lives in Gilbert Arizona just south of Phoenix.
He sends us gift boxes from Queen Creek Olive Company at Christmas some years. wow.. some of the best aged balsamic vinegar I've ever had..
https://www.queencreekolivemill.com/

Posted by: Chi-Town Jerry at June 28, 2020 06:06 PM (CjFDo)

229 Also, if any of you make that lemon blueberry cake, don't bother with leveling off the layers before you frost it. It wasn't necessary and even if it were, I wouldn't have done it.

Posted by: bluebell at June 28, 2020 06:06 PM (/669Q)

230 128
I like sardines on a Saltine.





Posted by: Ronster at June 28, 2020 05:06 PM

---

Kick it up a notch and use Ritz crackers.
Posted by: Mr. Scott (Formerly GWS) at June 28, 2020 05:07 PM (JUOKG)

129 I like sardines on a Saltine.

High five!
Posted by: Additional Blond Agent, STEM guy at June 28, 2020 05:07 PM (ZSK0i)


The correct combination, and a substantial food of my youth, is sardines on a Ritz cracker.

Started eating them when going fishing with dad. Took a bit of getting used to, but then it became like any other filthy habit. Any filthy habit doing once, is worth doing many times over.

Haven't had them in a very long time. Then again, I don't eat tuna packed in oil any more, either, only packed in water.

Oh, and farmed salmon is expensive cat food. Didn't mean to insult anyone. It just is.

Posted by: LeftCoast Dawg at June 28, 2020 06:06 PM (sy5kK)

231 > TBD- Hybrid salmon monsters exist.

If these guys still existed, they'd be a hell of a catch:

https://tinyurl.com/sabertooth-salmon

Posted by: Rodrigo Borgia (kneels to no one on this Earth) at June 28, 2020 06:06 PM (hKLpI)

232 There are no such regulations for fish intended to be cooked.

-

Thanks. I remembered reading something years ago, but 29.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:06 PM (PI7/i)

233 If I could eat one food forever, it would be hamburgers.

Very good choice, Mark.
Posted by: Ronster

Yeah.

And we won't call ya Wimpy.

Posted by: JT at June 28, 2020 06:07 PM (arJlL)

234 The correct combination, and a substantial food of my youth, is sardines on a Ritz cracker.

-

Hold my beer.

- potted meat

Posted by: Moron Robbie is a bridge at June 28, 2020 06:08 PM (PI7/i)

235 So Mrs VIA just finished making a batch of home made biscotti for our son.

Came out real good.

Posted by: Village Idiot's Apprentice at June 28, 2020 06:09 PM (3D/fK)

236 Local grocery had brisket on sale for $2.99/#.
We already smoked two, and have a freezer full.

Posted by: MarkY at June 28, 2020 06:09 PM (tq2J9)

237 > - potted meat

I'm old enough to remember when potted meat, non-gourmet hot dogs, and Vienna sausages were all perfectly edible.

Which, when you consider that they were basically made from offal even then, does not say good things about how they're made now.

Posted by: Rodrigo Borgia (kneels to no one on this Earth) at June 28, 2020 06:10 PM (hKLpI)

238 No...that was the German secret police under the Nazis.

Posted by: CharlieBrown'sDildo
-------
Rut roh I knew my attempt at spelling was really bad) I was going to go with an a instead of an e, and was trying to avoid incident but my auto cucumber totally failed me and so alas, I blindly and moronically walked right into it.

Posted by: NOS4AH2 at June 28, 2020 06:10 PM (g0gdr)

239 My quest to make a decent kvass (Russian drink made with black bread, sugar, raisins, and yeast) continues. My last batch was not bad, but it was not quite dark enough and a little too yeasty. I've got my current batch cooling in the fridge; my initial sampling was OK, but it needs to sit a while before I know whether it turned out right. At least it's better than the first couple of batches I made; they were more like extremely bitter beers.

As for the beef fizz, I think I'll pass. Emmy Made in Japan did a YouTube video recently on that recipe, and based on her reaction I was not inspired to try it myself.

Posted by: PabloD, cargo specialist for Aero Pinochet at June 28, 2020 06:10 PM (Q8mm0)

240 Just our preference, but we prefer fruit woods for fish.
Peach, apple, mulberry... whatever is around.
Also prefer them for cheeses.

Posted by: MarkY at June 28, 2020 06:10 PM (tq2J9)

241 Hold my beer.

- potted meat



I'm sardine/saltine guy. My dad was potted meat/saltine dude.

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 06:10 PM (ZSK0i)

242 Left Coast Dawg,

Do I recall you saying something about growing up in puyallup?

Posted by: Pete Bog at June 28, 2020 06:11 PM (puF5F)

243 If I had to choose between an endless supply of good fish and an endless supply of good cheeseburgers, I will not be trying to find Nemo.

Posted by: irright at June 28, 2020 06:12 PM (RVcmP)

244 sardine/saltine because a cracker should not impose itself.

Posted by: Ben Had at June 28, 2020 06:15 PM (CSvq/)

245 The lovely and talented Mrs. Bog makes salmon cakes using the basic stuff Mr Dildo recommended above plus capers.

They are delicious. The downside of bringing home 40 pounds of fish? You eat a lot of fish.

Posted by: Pete Bog at June 28, 2020 06:16 PM (puF5F)

246 I like most fish and shellfish, but I do not like salmon.

At all.

Posted by: IrishEi at June 28, 2020 06:16 PM (sGotD)

247 Sardines on saltines is a great snack. I like my Underwood Deviled Ham on bread with mayo. Same with Braunschweiger.

Posted by: Drink Like Vikings at June 28, 2020 06:16 PM (6HW1G)

248 Moki, there are some awesome Mexican Chocolate ice cream recipes out there.

Posted by: Ben Had at June 28, 2020 06:17 PM (CSvq/)

249 Hello ladies.

Posted by: Blind Guy walking through the fish market at June 28, 2020 06:17 PM (RVcmP)

250 It was "potted meat food product" when I was a kid.

The nomenclature tells you there was enough doubt that they had to put "food" on the label.

That said, there is nothing wrong with potted meat.

I will keep my eyes open for it in the stores since it's been a few decades since I last had any.

Posted by: fktheleft at June 28, 2020 06:18 PM (lvXKd)

251 248 Moki, there are some awesome Mexican Chocolate ice cream recipes out there.
Posted by: Ben Had at June 28, 2020 06:17 PM (CSvq/

That's for week after next. I have to make peach ice cream for the 4th per Mr. Moki's kind request!

Posted by: Moki at June 28, 2020 06:18 PM (/H+aK)

252 Braunschwieger on a slice of swiss cheese with a sweet pickle.

Posted by: Ben Had at June 28, 2020 06:19 PM (CSvq/)

253 All this food talk is making me want to snack on the Rogue Creamery smoky bleu cheese I bought the other night. It's about the best thing you can put on top of a filet mignon (which I did a couple days ago).

Posted by: PabloD, cargo specialist for Aero Pinochet at June 28, 2020 06:19 PM (Q8mm0)

254 I like fresh Club crackers

Posted by: Mark Andrew Edwards at June 28, 2020 06:19 PM (d1uFV)

255 Sardines on saltines is a great snack. I like my Underwood Deviled Ham on bread with mayo. Same with Braunschweiger.
Posted by: Drink Like Vikings at June 28, 2020 06:16 PM (6HW1G)


You and my pops would get along great. I'd make sure and get out of the house.

Posted by: Children of the Banned at June 28, 2020 06:19 PM (Jk+3L)

256
I like most fish and shellfish, but I do not like salmon.



At all.

Posted by: IrishEi
.........
My wife and I have been at odds on this one for years.. I just don't like salmon.. she loves it.
Gimme cod or halibut every night of the week, but I do not like salmon..
Also.. she doesn't like haddock and firmer fleshed fishes like that.. I do!

Posted by: Chi-Town Jerry at June 28, 2020 06:19 PM (CjFDo)

257 I make a canned salmon dish with tomatoes mustard seed, Thai chili paste, onions and turmeric and fennel. It goes well over rice, and I have been known to use it as filler for burritos.

Actually once I grabbed a can of mackerel and used that by mistake.

Not terrible, not ideal. It needed to cook down longer.

I have never error been over picky about food, though. Pretty much everything, once down, is past everything but regret.

Posted by: Kindltot at June 28, 2020 06:20 PM (Csi3V)

258 I like most fish and shellfish, but I do not like salmon.





At all.



Posted by: IrishEi
.........
My wife and I have been at odds on this one for years.. I just don't like salmon.. she loves it.
Gimme cod or halibut every night of the week, but I do not like salmon..
Also.. she doesn't like haddock and firmer fleshed fishes like that.. I do!


Posted by: Chi-Town Jerry
..........
one exception! cold smoked salmon!

Posted by: Chi-Town Jerry at June 28, 2020 06:20 PM (CjFDo)

259 Moki, have you ever tried white peaches?

Posted by: Ben Had at June 28, 2020 06:21 PM (CSvq/)

260 We keep potted meat and Vienna sausages tucked away in our emergency supplies. Wouldn't be happy, but we won't starve.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:21 PM (PI7/i)

261 Buy him a pig !
Posted by: JT at June 28, 2020 05:58 PM (arJlL)

no way
I've seen Charlotte's Web

Posted by: vmom 2020 - anti Brutal Looting Marxists at June 28, 2020 06:21 PM (WwTwF)

262 Hey the chicken fizz is great, can't wait to try the beef version. I'll tweak it a bit but so far so good and within my paleo dieting. It's so hot, I just might drink my dinner tonight.

Posted by: NOS4AH2 at June 28, 2020 06:21 PM (g0gdr)

263 I can eat braunschweiger or liverwurst on a ritz all day long.


Or on wonder bread with mayo, tomato and onion.

That's some good eating right there.

Posted by: Village Idiot's Apprentice at June 28, 2020 06:21 PM (3D/fK)

264 Another easy way to cook salmon on the grill. Presoak a cedar plank for a hour or more. Place on grill. Oil on the skin side of the salmon. Coat the flesh with a mixture of mayonnaise and stone ground mustard. Cook about 30 minutes at 350. The coating will start to darken. Check that the fish is done by testing with a fork. If it will flake off, it's done. Slide the filet onto a plate and enjoy!

Posted by: alteredstates at June 28, 2020 06:22 PM (bBPZZ)

265 226 From the west coast it's not outrageously expensive to get a long weekend fishing in SE Alaska.

If the silvers are biting you can easily bring home 40 plus pounds, if you are lucky maybe a king as well.

Doesn't pay for the trip but it helps to rationalize it.
Posted by: Pete Bog at June 28, 2020 06:04 PM (puF5F)

It was 6 years ago, but Little LCD and I spent a week on the Kenai Peninsula in June, fishing and enjoying the outdoors. Land in Anchorage, and start driving south.

2 days in a drift boat on the Kasilof River, limiting both days for salmon, and 2 days on a beach-launched charter for halibut.

The baitboy or guide cleans the fish, but they are still whole fish. After returning to the BandB in the late afternoon, I cut and packaged everything, except for 2 of the salmon sides that I left whole, into 1 to 1.5 pound fillets, then individually vaccum-sealed. Then stored in an old deep freezer for 3 days. Took those to a local shipper that packs your catch for travel in a Styrofoam shipper.

About 65-35 halibut steaks to salmon steaks.

Fresh halibut at the time was about $18-$20 a pound, salmon was about $14.

The two boxes totaled 101 pounds. It paid for about half the entire trip.

And never a better piece of fish to be had.

Highly recommended if you are an outdoor / fisher-type person.

Posted by: LeftCoast Dawg at June 28, 2020 06:23 PM (sy5kK)

266 Gaspe Nova is fab

Posted by: REDACTED at June 28, 2020 06:23 PM (JgrP5)

267 Scrapple...

Thick, or thin sliced before pan frying?

I like it thick sliced.

Ms VIA likes it thin.

But, she eats it raw as well.

Posted by: Village Idiot's Apprentice at June 28, 2020 06:24 PM (3D/fK)

268 Another easy way to cook salmon on the grill. Presoak a cedar plank for a hour or more.

Similar for carp. Slide it off the plank when done. Throw away the fish. Eat the board.

Posted by: Children of the Banned at June 28, 2020 06:24 PM (Jk+3L)

269 Sardines on saltines. Sigh.

Reminds me of sitting on the curb with my dad 60 years ago, sharing those and sipping his Lone Star Beers.

I don't remember much about that house, but I remember that.

Makes me smile to this day.

Posted by: Art Rondelet of Malmsey at June 28, 2020 06:24 PM (1FsHh)

270 There's only two fish I don't like, octopus and Wanda.

Posted by: NOS4AH2 at June 28, 2020 06:24 PM (g0gdr)

271 >>Braunschwieger on a slice of swiss cheese with a sweet pickle.
Posted by: Ben Had at June 28, 2020 06:19 PM (CSvq/)

Ooh, that sounds good. I usually do braunschweiger (or liverwurst) on a slice ofitalian bread with a slice of tomato and either swiss or mozzarella.

Posted by: My life is insanity at June 28, 2020 06:26 PM (uUQ7n)

272 Grilled cedar is a sandwich. Fight me!

Posted by: Jonah Goldberg at June 28, 2020 06:27 PM (RVcmP)

273 I like to broil salmon. I mix mustard, brown sugar, pomegranate balsamic and a little evoo into a kind of paste. Spread it on salmon and broil. Once it is brown and bubbly on top it is done.
The supermarket sells a gulf of Maine salmon that is really good. I don't really like wild salmon for some reason.

Posted by: Sharon(willow's apprentice) at June 28, 2020 06:27 PM (QzF6i)

274 My old man would eat all that shit - pickled eggs, sardines, liverwurst, bottom scrapings from a dumpster, whatever. Wash it down with Miller High Life. Then turn the house into a toxic hellscape.

Posted by: Children of the Banned at June 28, 2020 06:28 PM (Jk+3L)

275 Son, ah say one of the Advantages of living in the Palm Beach
metropolitan area is dropping the old boat in the water and catching your own fish.

Posted by: Foghorn Leghorn at June 28, 2020 06:29 PM (Jj+59)

276 Potted meat and vienna sausages have lots of cooked down gristle and other inedible bits all cooked and pureed, and i am told that stuff is used by your body to rebuild under stress.

It is decent emergency food also because most people won't nom it because they are bored.

Posted by: Kindltot at June 28, 2020 06:29 PM (Csi3V)

277 but Little LCD and I spent a week on the Kenai

Didn't mention it but Alaska fishing is a spectacular family vacation. I've taken my boys as often as I could. Still one of their favorites into their 20's.

While fishing and crabbing we have seen Humpback and killer whales, porpoises, bears, eagles. Spectacular awe inspiring scenery, float plane rides and adventure.

I miss it.

Posted by: Pete Bog at June 28, 2020 06:30 PM (puF5F)

278 "My old man would eat all that shit - pickled eggs"

I never could deal with either pickled eggs or pickled pigs feet.


But, red beet eggs?

Man, I could eat them by the dozen.

I wish I had my late mother's recipe for them.

Posted by: Village Idiot's Apprentice at June 28, 2020 06:30 PM (3D/fK)

279 This stuff is bringing back memories of my dad and myself. Some of it's as simple as sharing a six pack and a stack of beef jerky while on a long trip across the west...

Posted by: Additional Blond Agent, STEM guy at June 28, 2020 06:30 PM (ZSK0i)

280 247 Sardines on saltines is a great snack.
Posted by: Drink Like Vikings at June 28, 2020 06:16 PM (6HW1G)


Enjoy them in a limousine
during quarantine.

Posted by: Emmie at June 28, 2020 06:30 PM (clsJu)

281 I can't eat that stuff because it's just offal.

Posted by: Ben Had at June 28, 2020 06:31 PM (CSvq/)

282 267 Scrapple...

Thick, or thin sliced before pan frying?

I like it thick sliced.

Ms VIA likes it thin.

But, she eats it raw as well.
Posted by: Village Idiot's Apprentice

---

I love me some good scrapple - either thick or thin - but I could never eat it raw.

p.s. - Peter's Brothers Meats in Lenhartsville PA closing after 80 years or so in business due to the virus and overreaching governmental interference.

But mostly overreaching governmental interference. Thanks Gov. Wolf!!

Posted by: Tonypete at June 28, 2020 06:31 PM (Rvt88)

283 One of the advantages, one of the very few, of living in kalifornia is I get to spear sea bass for a good percentage of the year. Also much hunting of other sea creatures... still like my cowboy ribeyes though.

Posted by: Jukin the Deplorable and Totally Unserious at June 28, 2020 06:32 PM (pw+jk)

284 Ben Had, I no longer have access to Parker county peaches, so I have to make do with whatever the Wegman's has. I enjoy white peaches, but i haven't tried them in ice cream...that may be down the road.

I grew up going to a peach orchard and picking bushels and bushels of them. The owner was a friend of my dad, and he would drive us out to the part of the orchard he reserved for selling to restaurants. A fresh, just picked elberta is one of the best things in life.

Posted by: Moki at June 28, 2020 06:32 PM (/H+aK)

285 Punchline about a grilled Seder hovers about, but the joke won't crystallize.

Posted by: Kindltot at June 28, 2020 06:33 PM (Csi3V)

286 242 Left Coast Dawg,

Do I recall you saying something about growing up in puyallup?
Posted by: Pete Bog at June 28, 2020 06:11 PM (puF5F)

Go Vikings!



Posted by: LeftCoast Dawg at June 28, 2020 06:33 PM (sy5kK)

287 And its time for the bristol bay salmon run this month.

Posted by: Foghorn Leghorn at June 28, 2020 06:33 PM (Jj+59)

288 274 My old man would eat all that shit - pickled eggs, sardines, liverwurst, bottom scrapings from a dumpster, whatever. Wash it down with Miller High Life. Then turn the house into a toxic hellscape.
Posted by: Children of the Banned
---------
You must of been rich. My old man it was beans and mustard on saltines, braunschweiger, and off- brand beer something called Ol' English.

Posted by: NOS4AH2 at June 28, 2020 06:33 PM (g0gdr)

289 Posted by: Children of the Banned at June 28, 2020 06:28 PM (Jk+3L)

Give him a hug for me.

Posted by: Foghorn Leghorn at June 28, 2020 06:35 PM (Jj+59)

290 There is an Olive Oil and Balsamic store I found one time in Annapolis called Seasons. They have a number of stores and do mail order. There stuff is wonderful. I sent gift baskets to my daughter-in-law for her birthday and just sent the grill gift basket to my son for Father's Day. They both raved about them.

Posted by: Sharon(willow's apprentice) at June 28, 2020 06:35 PM (QzF6i)

291 We keep potted meat and Vienna sausages tucked away in our emergency supplies. Wouldn't be happy, but we won't starve.
Posted by: Moron Robbie is a bridge at June 28, 2020 06:21 PM (PI7/i)


Hunger is the best sauce.

Posted by: fktheleft at June 28, 2020 06:35 PM (lvXKd)

292 Go Vikings

As a Clover Park Warrior I cannot embrace that sentiment.

Posted by: Pete Bog at June 28, 2020 06:35 PM (puF5F)

293 I'll start off with a rant: the fads that hit the world of food are deeply annoying to me, and I suppose this is because since like you I have to hit the grocery store once a week, I'll get confronted with it repeatedly. (Working in a grocery store in the wee hours compounds this effect.)

The annoying fad of the week: our food is PLANT-BASED!!!

(If I want "plant-based" I'll hit the produce section like I usually do.)

Anyways, for you Tabasco fans (I LOVE Tabasco and am pondering yet again the need to get another 12 ounce bottle of the beloved sauce) they have Cayenne Garlic Tabasco now. For those of you who are frightened of heat, do NOT panic because though it IS Cayenne, this sauce is NOT hot. IMO, no heat but incredibly flavorful.

The only drawback is the 2 oz bottles. I wish they were at least 5 oz so they can last. I like it, and think you should give it a spin.

(One day I am going to make a pilgrimage out to Avery Island to see where Tabasco is made.)

Posted by: Catch Thirty-Thr33 at June 28, 2020 06:36 PM (ejsiI)

294 Canning season is starting up. I will no doubt be giving you discussions on canning.

If you are thinking of canning my only advice this year is to buy lids now.

Posted by: Kindltot at June 28, 2020 06:36 PM (Csi3V)

295 Not a big fan of saltwater fish. I like freshwater fish; large mouth bass, white bass, crappy, bluegill, even the occasional catfish. Not easy to find fresh in N.O.. Have to make due with shrimp and oysters I guess.

Posted by: Javems at June 28, 2020 06:36 PM (ofIwF)

296 Moki, fresh off the tree fruit has no equal. I used to ride to a friends house that took me thru a prune orchard. A fresh off the tree prune is a completely different animal.

Posted by: Ben Had at June 28, 2020 06:37 PM (CSvq/)

297 Potted meat and vienna sausages have lots of cooked down gristle and other inedible bits all cooked and pureed, and i am told that stuff is used by your body to rebuild under stress.

It is decent emergency food also because most people won't nom it because they are bored.
Posted by: Kindltot at June 28, 2020 06:29 PM (Csi3V)


That "rebuild under stress" is why jello was always on the tray for hospital meals.

You can buy powdered collagen to get the same effect nowadays.

Posted by: fktheleft at June 28, 2020 06:37 PM (lvXKd)

298 LCD, my Grandfather grew up in Tenino.

Posted by: Kindltot at June 28, 2020 06:38 PM (Csi3V)

299
Edgewood / North Hill of Puyallup, to be exact.

And Lake Surprise, when it was still a giant swim park, with the 40 foot slide, and the 10, 20, 30, and 40 foot diving/jumping platform, instead of the hundreds of apartments and condos it is now. And the teenage girls that would hang out there all day. It was a good time to be 12 and 13 years old.

Yeah, still have some of those kid brain cells left.



Posted by: LeftCoast Dawg at June 28, 2020 06:38 PM (sy5kK)

300 291
We keep potted meat and Vienna sausages tucked away in our emergency supplies. Wouldn't be happy, but we won't starve.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:21 PM (PI7/i)



Hunger is the best sauce.

Posted by: fktheleft at June 28, 2020 06:35 PM (lvXKd)


Bought three cans of Spam while my wife wasn't looking.

Posted by: Javems at June 28, 2020 06:38 PM (ofIwF)

301 Good to see salmon discussed, by the way. I have salmon that spent the last of their lives in the Copper River before getting caught. They have been in my freezer for some time while getting dental issues sorted out. Now that they are done, I'm breaking out the cookbook and am in search of new and interesting ideas.

Posted by: Catch Thirty-Thr33 at June 28, 2020 06:38 PM (ejsiI)

302 274 My old man would eat all that shit - pickled eggs, sardines, liverwurst, bottom scrapings from a dumpster, whatever. Wash it down with Miller High Life. Then turn the house into a toxic hellscape.
Posted by: Children of the Banned at June 28, 2020 06:28 PM (Jk+3L)
---------------------------------
'Murica! Hell, yes!

Posted by: Margarita DeVille at June 28, 2020 06:39 PM (M/9m0)

303 302
274 My old man would eat all that shit - pickled eggs, sardines,
liverwurst, bottom scrapings from a dumpster, whatever. Wash it down
with Miller High Life. Then turn the house into a toxic hellscape.

Posted by: Children of the Banned at June 28, 2020 06:28 PM (Jk+3L)

---------------------------------

'Murica! Hell, yes!

Posted by: Margarita DeVille at June 28, 2020 06:39 PM (M/9m0)


Snort.

Posted by: Javems at June 28, 2020 06:41 PM (ofIwF)

304 Who forgot the pickled pigs feet?

Posted by: Ben Had at June 28, 2020 06:41 PM (CSvq/)

305 Gorton's Fish Sticks are fresh though. Right?

Posted by: olddog in mo, uckfay ancercay at June 28, 2020 06:41 PM (EhN2W)

306 301...They have been in my freezer for some time while getting dental issues sorted out.....
Posted by: Catch Thirty-Thr33 at June 28, 2020 06:38 PM (ejsiI)
----------------------
Dead salmon have dental issues?
Who knew?!?

Can't you just cut their heads off?

Posted by: Margarita DeVille at June 28, 2020 06:41 PM (M/9m0)

307 300 291
We keep potted meat and Vienna sausages tucked away in our emergency supplies. Wouldn't be happy, but we won't starve.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:21 PM (PI7/i)



Hunger is the best sauce.

Posted by: fktheleft at June 28, 2020 06:35 PM (lvXKd)


Bought three cans of Spam while my wife wasn't looking.
Posted by: Javems at June 28, 2020 06:38 PM (ofIwF)

I'm developing a cache of canned food for this purpose.

Is Chef Boyardee Lasagna and Ravioli high class dining? No, but good in a pinch, and I stocked up on some well before China's greatest export hit our shores. Also, I have varieties of canned soup that I like. Chicken Noodle and Chicken & Rice are my faves, and I have a month's supply of those.

I'm adding more canned goods and Ramen noodles to the mix so that I can go 30-60 days without having to hit a supermarket.

Posted by: Catch Thirty-Thr33 at June 28, 2020 06:42 PM (ejsiI)

308 Posted by: Children of the Banned at June 28, 2020 06:28 PM (Jk+3L)

Give him a hug for me.
Posted by: Foghorn Leghorn at June 28, 2020 06:35 PM (Jj+59)


Depends on what he ate lately. I don't want to set him off.

Posted by: Children of the Banned at June 28, 2020 06:42 PM (Jk+3L)

309 Every bar in the 50's/60's had pickled pigs feet and pickled eggs on the bar.

Posted by: Ben Had at June 28, 2020 06:43 PM (CSvq/)

310 I ate pickled pigs feet and had a PBR with an old black man on the sidewalk in front of his barbershop in Tuscaloosa, Alabama in the early 90s. He'd just cut my hair and apparently enjoyed my company, so he offered and we sat outside and talked.

You know. Racism.

Posted by: Moron Robbie is a bridge at June 28, 2020 06:43 PM (PI7/i)

311 Dead salmon have dental issues?
Who knew?!?

Can't you just cut their heads off?
Posted by: Margarita DeVille at June 28, 2020 06:41 PM (M/9m0)

Not being clear, the curse of the writer.

I had the dental issues - namely, not being able to use my front teeth for 18 months. This put a major strain on my diet. Now that it is rectified, I've been going on a tear.

Posted by: Catch Thirty-Thr33 at June 28, 2020 06:43 PM (ejsiI)

312 Anyone watch the ball washing at Pocono today. Saw about 5 seconds before I could change. Sponsors rule!

Posted by: Javems at June 28, 2020 06:44 PM (ofIwF)

313
Didn't mention it but Alaska fishing is a spectacular family vacation. I've taken my boys as often as I could. Still one of their favorites into their 20's.

While fishing and crabbing we have seen Humpback and killer whales, porpoises, bears, eagles. Spectacular awe inspiring scenery, float plane rides and adventure.

I miss it.
Posted by: Pete Bog at June 28, 2020 06:30 PM (puF5F)

I completely agree. Alaska is a special place.

Pete, the first one to win PowerBall covers an all expenses paid trip for both families for an extended Alaskan fishing expedition!

Deal?

Posted by: LeftCoast Dawg at June 28, 2020 06:44 PM (sy5kK)

314 I committed to take 1/4 of a beef heifer that a riding pal is butchering. So I'll have lots of beef in the freezer in a couple weeks. Hopefully I find it tasty. I need to get some meh grocery fish out of the freezer to cook for tonight. Think I'll do a foil packet and have dad cook it on the grill cuz its been so hot.

Posted by: PaleRider is simply irredeemable at June 28, 2020 06:44 PM (kOHLB)

315 The 70s and 80s were a good time to be a kid in Pierce County. It's unrecognizable to me now. Try to go back as seldom as possible.

And Seattle. Good Lord. It's a long way from UW then to now.

Posted by: Pete Bog at June 28, 2020 06:45 PM (puF5F)

316 Every bar in the 50's/60's had pickled pigs feet and pickled eggs on the bar.
Posted by: Ben Had

Still can get both at:

http://www.dietrichsmeats.com/padutchspecialties.html

Edna always has a display case full of pickled pig's feet.

Posted by: Tonypete at June 28, 2020 06:47 PM (Rvt88)

317 311 Catch33

>> on a tear

ISWYDT

Posted by: ibguy at June 28, 2020 06:47 PM (EHVbt)

318
Bought three cans of Spam while my wife wasn't looking.
Posted by: Javems at June 28, 2020 06:38 PM (ofIwF)


That's funny. When pulling a work all-nighter at an office in the mid-1990s, I got hungry a little past midnight. Not familiar with the area, I drove a little ways down the main drag, and once the main drag turned mostly residential, I turned around and hit a 7-Eleven I had seen and bought a can of SPAM and a six-pack of Diet Coke.

I returned to the office, ate the SPAM, and then drank Diet Coke. My hands swelled up like balloons.

I found out later that had I gone a little further past that residential stretch, I would have come across 24-hour Mexican and Greek restaurants. That was Herdon, Virginia, nearly a quarter-century ago.

Posted by: fktheleft at June 28, 2020 06:47 PM (lvXKd)

319 Pete, the first one to win PowerBall covers an all expenses paid trip for both families for an extended Alaskan fishing expedition!

That's a deal. Inasmuch as I am 29 nearly 30, maybe we ought to start with a beer on the shore of Commencement Bay rather than waiting.

Posted by: Pete Bog at June 28, 2020 06:48 PM (puF5F)

320 292 Go Vikings

As a Clover Park Warrior I cannot embrace that sentiment.
Posted by: Pete Bog at June 28, 2020 06:35 PM (puF5F)


I am so old, when I was in HS, Clover Park and Puyallup were in the same sports league, same division. As was Franklin-Pierce.

South Puget Sound League.

Yes, I am that old.


Posted by: LeftCoast Dawg at June 28, 2020 06:48 PM (sy5kK)

321 And weren't the Rogers Rams always a pain in the ass?

Cute cheerleaders as I recall however.

Posted by: Pete Bog at June 28, 2020 06:50 PM (puF5F)

322 Salmon is good and good for you and that is a fact. Our favorite recipe here at Casa Eromero is pretty simple CBD. Real cow butter and lemon pepper, in a hot skillet just a few minutes each side. Serve with your choice of rice and barely steamed vegetables. Have this meal every 10 days or so, but not today. Today was salad day. And now it's grog, well not real grog, that's rum mixed with water. You just don't mix Kraken with water. It is known.

Posted by: Eromero at June 28, 2020 06:50 PM (XhWtx)

323 Anyways, for you Tabasco fans they have Cayenne Garlic Tabasco now.

The only drawback is the 2 oz bottles. I wish they were at least 5 oz so they can last. I like it, and think you should give it a spin.

(One day I am going to make a pilgrimage out to Avery Island to see where Tabasco is made.)
Posted by: Catch Thirty-Thr33
------
Thanks. I will see your new Tabasco and will raise you a CBD food thread beef ginger fizz tweak at number 199

Posted by: NOS4AH2 at June 28, 2020 06:52 PM (g0gdr)

324 Eromero, how's the BP?

Posted by: Ben Had at June 28, 2020 06:52 PM (CSvq/)

325 Simple dinner tonight:

Brats on pretzel bread sub rolls. Mrs IMG is home now and I am kinda tired.

Posted by: Iron Mike Golf at June 28, 2020 06:53 PM (8C7+r)

326 Pete Bog @ 319- Power or Mega, if I win I'm taking all you people salmon fishing whether you want to or not.

Posted by: Eromero at June 28, 2020 06:53 PM (XhWtx)

327 Iron Mike Golf, Bless you.

Posted by: Ben Had at June 28, 2020 06:54 PM (CSvq/)

328 If I win the Powerball, I'm giving you all a nice new 5 dollar bill.

Posted by: Weasel at June 28, 2020 06:55 PM (MVjcR)

329 Normal BP today, Ben Had. Back at work normal duty.

Posted by: Eromero at June 28, 2020 06:55 PM (XhWtx)

330 Eromero,

And when LCD wins you are in as Well. I've always told my kids the lottery was a tax on people that are bad at math.

I may have to revise that now.

Posted by: Pete Bog at June 28, 2020 06:56 PM (puF5F)

331 (One day I am going to make a pilgrimage out to Avery Island to see where Tabasco is made.)

Posted by: Catch Thirty-Thr33

--

When you do be sure to pick up some of the mash. IIRC it's the barrel residue from the fermented peppers after they're mashed and aged, and it's part of what gives Tabasco its distinct flavor.

It's very potent and a little goes a long way, but it's great to sprinkle in recipes.

Posted by: Moron Robbie - Masks work! Also, black people? You are not required to wear them. at June 28, 2020 06:56 PM (fFZS6)

332
That's a deal. Inasmuch as I am 29 nearly 30, maybe we ought to start with a beer on the shore of Commencement Bay rather than waiting.
Posted by: Pete Bog at June 28, 2020 06:48 PM (puF5F)

Deal!

And we can also get Diogenes, he is another one of us no-good locals with time on his hands and a taste for good suds.

There are some others as well.

Posted by: LeftCoast Dawg at June 28, 2020 06:56 PM (sy5kK)

333 Weasel, I'll hold out for a ten spot.

Posted by: Ben Had at June 28, 2020 06:56 PM (CSvq/)

334 311--I had the dental issues - namely, not being able to use my front teeth for 18 months. This put a major strain on my diet. Now that it is rectified, I've been going on a tear.
Posted by: Catch Thirty-Thr33 at June 28, 2020 06:43 PM (ejsiI)
----------------------------------
On a tear, eh?


(Seriously, that must have been awful.)

Posted by: Margarita DeVille at June 28, 2020 06:57 PM (M/9m0)

335 Weasel, I'll hold out for a ten spot.
Posted by: Ben Had at June 28, 2020 06:56 PM (CSvq/)
-----
Well for you, ok.

Posted by: Weasel at June 28, 2020 06:57 PM (MVjcR)

336 328 If I win the Powerball, I'm giving you all a nice new 5 dollar bill.
Posted by: Weasel at June 28,
--------
Well that's one way to avoid some of the tax burden.

Posted by: NOS4AH2 at June 28, 2020 06:58 PM (g0gdr)

337 Weasel, I'll hold out for a ten spot.
Posted by: Ben Had at June 28, 2020 06:56 PM (CSvq/)
------
P.S. Your new little buddy is making his video debut in a few minutes!

Posted by: Weasel at June 28, 2020 06:58 PM (MVjcR)

338 There are some others as well.

I'd love to meet some morons in meat space. Is Tacoma, or at least the deck at Katie Downs open yet?

CBD has my email if he kept it.

Posted by: Pete Bog at June 28, 2020 06:59 PM (puF5F)

339

"Millennials throw away 633 meals a year because they don't know how to reheat leftovers"



1.73 meals per day? Nearly 2 meals with leftovers per day?

Those numbers are like a Biden poll.

Posted by: Mr. Peebles at June 28, 2020 06:59 PM (oVJmc)

340 Weasel, well thanks a whole hell of a lot for that!

I can't watch any of your videos. Something . something DVD?

Posted by: Ben Had at June 28, 2020 07:00 PM (CSvq/)

341 Weasels work has been posted.



AKA...




NOOD, it be here.


And shit.

Posted by: Village Idiot's Apprentice at June 28, 2020 07:01 PM (3D/fK)

342 Mr. DeVille always dreamed of a fishing vacation in Alaska.
Finally got one going with his fishing pals --- this was the one year when they could all get away and afford it too.

They cancelled. A couple of the wives were askeered of the Kung Flu.

I broke down and cried hard. Breaks my heart.

Posted by: Margarita DeVille at June 28, 2020 07:02 PM (M/9m0)

343 WEASEL'S GUN THREAD NOOD

Posted by: Skip, the guy who says NOOD at June 28, 2020 07:02 PM (6f16T)

344 Pete Bog, it will be the most fun you have ever had. The Horde is the very best.

Posted by: Ben Had at June 28, 2020 07:02 PM (CSvq/)

345 Nood

Posted by: Pete Bog at June 28, 2020 07:02 PM (puF5F)

346 Oops. Someone at the door. Have a lovely evening everyone. Take care all.

Posted by: NOS4AH2 at June 28, 2020 07:02 PM (g0gdr)

347
Pete/ other morons, a back channel to me is bangsticks then that goofy "circle a" thingy then yahew it up, and the message should eventually get to me.

Looking forward to that beer!

Posted by: LeftCoast Dawg at June 28, 2020 07:03 PM (sy5kK)

348 Anyways, for you Tabasco fans (I LOVE Tabasco and am
pondering yet again the need to get another 12 ounce bottle of the
beloved sauce) they have Cayenne Garlic Tabasco now. For those of you
who are frightened of heat, do NOT panic because though it IS Cayenne,
this sauce is NOT hot. IMO, no heat but incredibly flavorful.



The only drawback is the 2 oz bottles. I wish they were at least 5
oz so they can last. I like it, and think you should give it a spin.



(One day I am going to make a pilgrimage out to Avery Island to see where Tabasco is made.)

Posted by: Catch Thirty-Thr33

..

Is it as vinegary as regular Tabasco? If so, I will pass..
I prefer Cholula..

Posted by: Chi-Town Jerry at June 28, 2020 07:03 PM (CjFDo)

349 Ben Had

If it comes off I'm planning on the Texas MoMeet this year

Posted by: Pete Bog at June 28, 2020 07:03 PM (puF5F)

350 Leftovers wasted? This is a sin and abomination in the eye of the Lord! Leftovers are meant to fill tortillas for work or at the very least as ingredients of 'refrigerator soup'.

Posted by: Eromero at June 28, 2020 07:04 PM (XhWtx)

351 Pete Bog, we would be honored to have you join us. 600 acres of free range Morons with guns and food and booze.

Posted by: Ben Had at June 28, 2020 07:05 PM (CSvq/)

352 Ben Had,

What can I bring?

Smoked Alaska Salmon? Homemade Bacon?

A small Arsenal?

Posted by: Pete Bog at June 28, 2020 07:06 PM (puF5F)

353 >>The correct combination, and a substantial food of my youth, is sardines on a Ritz cracker.

Posted by: LeftCoast Dawg at June 28, 2020 06:06 PM (sy5kK)


Just to show ya how backwards we were here in New England 60 years ago, my mum's idea of a classy hors d'oeuvre was Ritz crackers with a piece of chedder and an anchovy, baked until the cheddar began to melt. (Don't hurt me.) I suppose the bourbon made it acceptable.

Posted by: Caliban at June 28, 2020 07:08 PM (QE8X6)

354 Pete Bog, all of the above.

The food and drink is provided for the two days of the MoMe but all additions are welcome.

Posted by: Ben Had at June 28, 2020 07:08 PM (CSvq/)

355
Is it as vinegary as regular Tabasco? If so, I will pass..
I prefer Cholula..
Posted by: Chi-Town Jerry at June 28, 2020 07:03 PM (CjFDo)


Heh. That's my take on Tabasco brand, and I love vinegar to the point that I save pickle juice for drinking.

To me, Tabasco is all salt and heat with very little flavor. Cholula, Texas Pete, or Frank's bring a lot more flavor complexity to the mix.

Posted by: fktheleft at June 28, 2020 07:11 PM (lvXKd)

356 Thanks to the horde. You made a three hour layover in Denver fly by.

Yes that was a pun

Posted by: Pete Bog at June 28, 2020 07:13 PM (puF5F)

357 Why is there an 'l' in salmon?

Posted by: weft cut-loop at June 28, 2020 07:19 PM (L6ZYH)

358 355
Is it as vinegary as regular Tabasco? If so, I will pass..
I prefer Cholula..
Posted by: Chi-Town Jerry at June 28, 2020 07:03 PM (CjFDo)


Heh. That's my take on Tabasco brand, and I love vinegar to the point that I save pickle juice for drinking.

To me, Tabasco is all salt and heat with very little flavor. Cholula, Texas Pete, or Frank's bring a lot more flavor complexity to the mix.
Posted by: fktheleft at June 28, 2020 07:11 PM (lvXKd)

Sometimes I forget there are people who don't like vinegar.

IF there is vinegar in Cayenne Garlic Tabasco, it is VERY well disguised. It also has a thicker consistency than regular Tabasco which suggests to me the absence or at least severe reduction in vinegar.

Tabasco is all salt and heat with little flavor, you say? Try this variety. I think you will like this more. It's quite unlike the regular Tabasco.

(Cholula? Pass. No kick to it, which I would forgive if it were noticeably flavorful.)

Posted by: Catch Thirty-Thr33 at June 28, 2020 07:21 PM (ejsiI)

359
Is it as vinegary as regular Tabasco? If so, I will pass..
I prefer Cholula..
Posted by: Chi-Town Jerry at June 28, 2020 07:03 PM (CjFDo

Not by a long shot.

Posted by: Catch Thirty-Thr33 at June 28, 2020 07:22 PM (ejsiI)

360 To me, Tabasco is all salt and heat with very little flavor. Cholula, Texas Pete, or Frank's bring a lot more flavor complexity to the mix.
Posted by: fktheleft at June 28, 2020 07:11 PM (lvXKd)

I love me some Tabasco to the point of obsession, but I completely agree with you on Frank's. Never used it until I started making jambalaya in my crock pot as a recipe called for it. I was left VERY impressed. Now I have big bottles of Frank's as I have big bottles of Tabasco.

Posted by: Catch Thirty-Thr33 at June 28, 2020 07:24 PM (ejsiI)

361 Begun the great hot sauce wars have.

Posted by: Pete Bog at June 28, 2020 07:32 PM (R0PNN)

362 Similar for carp. Slide it off the plank when done. Throw away the fish. Eat the boOK>ard.
Posted by: Children of the Banned at June 28, 2020 06:24

I've had smoked carp, it was OK.

Was told an interesting story by an old Lutheran pastor in Sterling where I work for the hist soc.

The Germans lived by the river, near the factories they worked for, back in the last half of the 1800s. neighborhood was known as Fisherdorf (sp?), meaning fishing village. They ate a lot of carp, which IIRC, the Germans brought here, they weren't native.

Posted by: Farmer at June 28, 2020 07:46 PM (NdOIs)

363 I missed the food thread again, darn it. I would have vigorously defended Tobasco, expressed my willingness to try that beef drink, advocated for Pacific salmon over Atlantic (except for lox!), and, if I had any energy left over, discussed the flatbread vs. pita vs. tortilla question. But alas

Posted by: Splunge at June 28, 2020 07:50 PM (dOV9E)

364 Only Communists try to modify the integrity of a proper hamburger.

Posted by: Fritz at June 28, 2020 08:25 PM (95j/9)

365 I live in NorCal and am fortunate enough to catch a salmon from time to time.
I use olive oil, salt and pepper, and a generous sprig of rosemary that grows 3 feet from the barbecue. Simple, and delicious.
Skin side down until done. 5 minutes tops.

Posted by: Gunslinger at June 28, 2020 08:49 PM (0EC+8)

366 Just finished smoking and wrapping 14 large trout fillets. With one exception they were all salmon colored meat. Very tasty.

Posted by: Igotnothing at June 28, 2020 10:51 PM (xf2hT)

367 Salmon. Olive Oil. Salt.
Poach the fish. Plate. Add the olive oil raw.

Posted by: scrunity matters at June 29, 2020 03:05 AM (BRkq2)

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