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Old 13th April 2012, 12:25 AM   #841
49 - for the 18th time - again!
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Originally Posted by Cal Weldon View Post
Pizza once again.
That looks super!!!!
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Old 13th April 2012, 12:34 AM   #842
brianco is offline brianco  Ireland
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Originally Posted by Cal Weldon View Post
And of you like your salmon sans cooking, you can have Gravlax. Since Jacco got me doing this last year, I have found a special spot for it. Sorry about the lousy pics, I am using my wife's camera.
Looks promising. Perhaps a heavier weight when pressing it?? Here is one I had smoked!
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Last edited by brianco; 13th April 2012 at 12:38 AM.
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Old 13th April 2012, 12:43 AM   #843
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Promising? I'll say. Having an entire bed of dill like that makes your job easy.
Actually the container I use has a tight fitting lid that you press down on to make the seal so simliar to weighting it.
When I do smoked salmon I like to cold smoke it so you can still have the lox effect. Jacco got me started on the dill thing and I have really enjoyed the results. I have added a bit of liquid smoke in the past but not this time. I was partly pickled myself when I made this one so I kinda forgot that part, not to mention the black pepper.
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Old 13th April 2012, 12:46 AM   #844
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Grilled? The asparagus
I really like it grilled or pan fried too.
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Old 13th April 2012, 12:47 AM   #845
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Looks promising. Here is one I had smoked!
You did it yourself, yes?
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Old 13th April 2012, 12:47 AM   #846
brianco is offline brianco  Ireland
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Originally Posted by Cal Weldon View Post
Promising? I'll say. Having an entire bed of dill like that makes your job easy.
Actually the container I use has a tight fitting lid that you press down on to make the seal so simliar to weighting it.
When I do smoked salmon I like to cold smoke it so you can still have the lox effect. Jacco got me started on the dill thing and I have really enjoyed the results. I have added a bit of liquid smoke i the past but not this time. I was partly pickled myself when I made this one so I kinda forgot that part.
I simply pay a pro who sends it back laser sliced. Although I used to have my own home made smoke hole dug in a steep bank in my garden when i lived in Ireland. We tend to only oak smoke over here. That fish was a bit too big for any really good use but it was a bleeder and had to be killed. Best size is about 10-12 lbs.
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Old 13th April 2012, 04:26 AM   #847
nezbleu is offline nezbleu  Canada
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Originally Posted by brianco View Post
Here is one I had smoked!
Very nice! Where was that caught? I don't want to turn this into "the angling thread", but what fly did you catch him on?

And for smoked salmon, I have just 2 words: Willie Krauch
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Old 13th April 2012, 06:01 PM   #848
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Had some homework pending.... sending up those pictures

Here you can see the dinner, one of each kind.
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File Type: jpg d.jpg (209.4 KB, 41 views)
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Old 13th April 2012, 06:02 PM   #849
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And for a second dish, this spanish omelette (eggs, onions and potatoes).
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Old 13th April 2012, 06:05 PM   #850
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I couldn't resist to pick a piece of the omelette before dinner so.... I had to find an excuse. I said the PacMan was done just and only just for aesthetically reasons

And no dinner is solid enough if some kind of dessert is not pressent. That was the GF's dutty Isn't it easy to see?
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File Type: jpg c.jpg (212.1 KB, 20 views)
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