Packers_Finland
13 years ago

Where are you getting your salmon from? Come out to SF and I'll undercook some salmon and you'll love it.

Of course the most important thing of all, beyond the chef's abilities, is to secure good ingredients. If you start off with crappy products, no matter how talented you are, you're not going to have good food.

Btw, this isn't even sushi grade salmon. It's just real good Pacific salmon.

Originally Posted by: zombieslayer 



You know what, fuck it, when I make my first trip to Lambeau, I'll parlay that trip with a day in SF. You best be ready with some world-grade salmon.
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Wade
  • Wade
  • Veteran Member
13 years ago

Undercooked salmon though, while it may not make you sick, it doesn't taste very good and the texture is horrible. Out of your listed 5, salmon is by far the most difficult to make properly. At least in my opinion.

Originally Posted by: Packers_Finland 



Only way I can seem to get salmon correct with anything approaching regularity (i.e., done but not dry) is to marinate it for a bit in soy sauce and a few spices, then poach it, either in stock, wine, or combination of two. (If you want something that tastes great but looks exotic/strange, poach it using red wine instead of white. Instead of the usual washed out look poached fish always haves, the salmon when plated will actually be dark burgundy, even purple on the outside. Add some good green beans, maybe some Yukon gold potatoes,and it'll guarantee comments at table of both "cool!" and "WTF?"

As I've told zombieslayer, "whenever in doubt of success, marinating will improve the odds substantially." I usually marinate salmon even when poaching, but I'd definitely marinate it if I'm going to grill, bake, or pan cook it.

Agree on rare pork and chicken, though I'm getting a bit more comfortable with pork that has a bit of pinkness in the middle of a roast, more than once I've cut part of a roast, only to put the center part back in while people are eating the stuff from the ends.)
And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God.
Romans 12:2 (NKJV)
zombieslayer
13 years ago
I don't use world grade salmon. It's just "good" salmon. It's good enough quality that I barely spice it and it really doesn't need to be marinated.

When I owned a house, I grilled it. Now that I don't have a grill, I broil it. Either way, comes out really good.

Spend more than a day in California. I enjoyed Wisconsin and everything, but California is one of the most beautiful places in the world. Not just America, but the entire world.

Don't believe me, ask someone who has done more world traveling than I have. RP would probably agree with me.

(Although I think New Zealand has California beat as it doesn't have too many people like California now does).

When people come to America, they often waste time in NYC. Overrated. California kicks the **** out of New York.
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dfosterf
13 years ago
3:52 am- THE COOKING BEGINS, I shall report my (our) results.

Thank you so very much for the recipes. Wade is the bomb!

Wade
  • Wade
  • Veteran Member
13 years ago

3:52 am- THE COOKING BEGINS, I shall report my (our) results.

Thank you so very much for the recipes. Wade is the bomb!

Originally Posted by: dfosterf 



Damn. Still on Gunny time, I see. I didn't get up before 4 even when the Nonstopdrivels and the zombieslayers were arriving at 10:00. (Of course I also wasn't quite ready, but never mind that.)

(It's another advantage of marinading lots of stuff. You get lots of the messy work done the night before and can sleep in a little bit.) Doesn't work with seafood of course, since you never want to marinate that that long.

Good luck...remember, if it doesn't work...it was you screwing it up, not me. Or better yet, it's the guests' fault. :)


And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God.
Romans 12:2 (NKJV)
dfosterf
13 years ago
The mac and cheese was the absolute shit. I subbed out the velveeta for mild cheddar, per a wife that wasn't having it, and now have to print a bazillion copies of your recipe for the family... which is good, 99% of the time THEY make the food anyway-- I'll update on the rest also.


HIGH MARKS, Wade!!!

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