Have you ever tried breathing new life into it? I once did pink salmon and was concerned about a strong brine. When it came out, I had the same feeling as you. I simply mixed a little water, liquid smoke, salt and sugar and painted the fish a few times, letting it dry between coats, before packaging. Worked quite well and no one other than me was the wiser.
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Did you allow a good pellicle to form before smoking? I have found that step is important.
Frankly, I prefer smoking trout to salmon. A little horseradish sauce and some Melba toast and you're all set!
Pete
I used to keep a stock pot going on the back of the stove all winter long. I have a BIG pot with a tightly fitting lid and every morning I would bring it to a boil while having coffee before work and not take off the lid.
In the evening I would heat it up again and throw in whatever scraps were generated in dinner prep. Having a pot of hot stock available all of the time is helpful for all sorts of things.
Pete
Jack, that has quite a following. I have I shied away simply from cost. Each time I read about it, I think I am going to put my frugal side in my pocket and just do it. It’s the only way to know.
Personally, I would take it a little further by removing the peppercorns and adding seafood and make XO sauce.
Personally, I would take it a little further by removing the peppercorns and adding seafood and make XO sauce.
Hmm... I clearly remember the dishes I had by the time I was like 9 years old. My family's business revolved (revolves) around food, so in that case it was central to us. The aunties always cached the best stuff and distributed to the family for use in our own kitchens.
Canneloni.
Fricando
Jamon Serrano.
Calamares a la Romana
Gambas al ajillo
Pinchos Morunos ( best I've had were in the port of Athens, Greece ).
Cabello de angel..
Pan amb tomaquet with anything
Boquerones
Manchego
Breads
Tarte Niçoise
Salsa Romescu
Most anything grilled with olive oil, garlic and topped parsley.
etc, etc...
I remember not liking chicken soup unless it had lemon juice.
Cal just has his own take for soups. Very pragmatic... if you ask me.
Tamarind is a very popular soup base easily found in packages and pastes at a variety of stores. Even the Caucasian stores here.
No coconut milk is used in any of the soups I mentioned.
Pineapple soup has actual names depending on the country of origin but here I call it how I see it.
I think chili oil is better suited to soups than sriracha.
Lemon grass is almost always welcome.
No coconut milk is used in any of the soups I mentioned.
Pineapple soup has actual names depending on the country of origin but here I call it how I see it.
I think chili oil is better suited to soups than sriracha.
Lemon grass is almost always welcome.
Vietnamese Tamarind Crabs Cua Rang Me - Beyond Sweet and Savory
A good dish to put that tamarind paste to use
Made this guy's recipe for Detroit Style Pan Pizza last night. He defines Detroit Style to mean
- cooked in a blue steel pan with sloped sides and welded edges
- lots of olive oil in the pan below the dough, ensuring that the dough both bakes and frys, giving a crispy bottom
- 68% hydration dough using high gluten flour, cold fermented 48 hours
- cheese deliberately spread all the way to the edge so it melts down between pan and dough, giving ultra crisp fried cheese ring around perimeter
- assembly order: oil, dough, toppings (!!), cheese, very small dollops of tomato sauce
- pans placed upon a 45 minute preheated pizza steel at 500F / 260C to cook. Very hot, very heat-conductive.