By King, may I assume you are referring to a larger Chinook? How big of a fish?Another fish price shocker, wild never frozen king salmon was $37 a lb. today.🙁
hehe. Good one.
So say 40 pounds, minus the offal gives you a $1200 fish.
I'm going back into fish chartering. Back then people rented the fully equipped boat, with captain, deckhand, fuel, gear and cleaning service for an 8 hour day for that amount. Hell we'd even reel the darn thing in and net it for you if you wanted.
I'm going back into fish chartering. Back then people rented the fully equipped boat, with captain, deckhand, fuel, gear and cleaning service for an 8 hour day for that amount. Hell we'd even reel the darn thing in and net it for you if you wanted.
I fired up the pellet smoker again. This time it was a chuck roast and two lamb shoulder chops.
The chuck went on at 8:30 with the smoker set to 170F. At noon I put the lamb in and after an hour turned it up to 250F. After an hour I tented the Chuck and an hour later tented the lamb.
The lamb was done at 5 so I took it out and put it in the oven on keep warm.
The chuck was done at 6pm.
We had baked beans, mac-n-cheese and some commercial potato salid with it.
Desert was a home made peach cobbler using South Carolina Freestone peaches (not pictured).
The chuck went on at 8:30 with the smoker set to 170F. At noon I put the lamb in and after an hour turned it up to 250F. After an hour I tented the Chuck and an hour later tented the lamb.
The lamb was done at 5 so I took it out and put it in the oven on keep warm.
The chuck was done at 6pm.
We had baked beans, mac-n-cheese and some commercial potato salid with it.
Desert was a home made peach cobbler using South Carolina Freestone peaches (not pictured).
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Local place had “London broil” cuts on sale buy one get one. Tried the first one medium rare. Tough and no flavor. Not really a cut I recognized. The “London broil” pieces not on sale looked right! So I bought another pair of the bad ones and corned them. Absolutely fabulous!
I have a few pounds of #1 pink preserving salt and it takes two table spoons per five pounds of meat. Otherwise it takes a nice assortment of pickling and other spices.
I have a few pounds of #1 pink preserving salt and it takes two table spoons per five pounds of meat. Otherwise it takes a nice assortment of pickling and other spices.
Hey Ed,
London Broil is just a top round. Fancy name, higher price. Yes you need to soften it somehow.
London Broil is just a top round. Fancy name, higher price. Yes you need to soften it somehow.
Cal,
I expect it to be flank, but I see some folks use top round. Around here I have been eating the flank steak for more than 60 years! The lack of flavor is what bothered me. I expect the tougher cuts to have more flavor.
But it did make great sandwich meat.
I expect it to be flank, but I see some folks use top round. Around here I have been eating the flank steak for more than 60 years! The lack of flavor is what bothered me. I expect the tougher cuts to have more flavor.
But it did make great sandwich meat.
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Trick for London broil is to salt/pepper heavily and fry it in a hot frying pan (I have a heavy pan with ribs on bottom) with 50/50 butter n olive oil. Butter needs to be just scorching when you add the meat 5-6 min each side will result in a dark crust and a rare center then rest it for at least 10min before slicing (very thin)against the grain as you would corned beef.
Some people marinate them but I think the subtle flavors come through better without.
Don’t forget to fry up onions/peppers/mushrooms in the pan while the meat rests!
Edit…..if you can’t handle rare or at the min. Med.rare don’t bother with this cut.
Some people marinate them but I think the subtle flavors come through better without.
Don’t forget to fry up onions/peppers/mushrooms in the pan while the meat rests!
Edit…..if you can’t handle rare or at the min. Med.rare don’t bother with this cut.
My mom used to make London Broil by grilling it hot on both sides, then squirt catsup over the top and wrap it in Al foil, seal it up and put it back on the grill on medium heat for a couple of hours.
Tokyo Olympics: '''Plague of oysters''' threatens key venue - BBC News
This amused me. Delicious oysters causing problems with olympic rowing. Sure the Japanese will work out a way to make this work for them
This amused me. Delicious oysters causing problems with olympic rowing. Sure the Japanese will work out a way to make this work for them
No kidding. Not a problem I would put in the problem category. I have a feeling they will find a solution 😉
******************** The Shape of Sourdough *****************************
My Wife and I have developed a taste for sourdough bread .
For practical ( sandwich making ) purposes I would like slices
the size and shape of normal ( store bought ) bread .
It seems that the better the taste , the more the shape varies
from this .
Can sourdough not be baked in a pan , and made into nice ,
symmetric slices ?
My Wife and I have developed a taste for sourdough bread .
For practical ( sandwich making ) purposes I would like slices
the size and shape of normal ( store bought ) bread .
It seems that the better the taste , the more the shape varies
from this .
Can sourdough not be baked in a pan , and made into nice ,
symmetric slices ?
Bob, as I remember it as a teenager it was excellent. Very tender and a great flavor.
I will have to try it on my new smoker.
Tonight I experimented with Tempura.
Yellow Squash(from the garden), Green Tomato (also), Jalapeno (Yea), and dill pickles (from a jar).
Oooo, good.
Sadly I had tenderloin tips and mushrooms with brown rice and stuffed myself on the veges....
Why do my attachments turn up upside down unless I open them in paint, rotate 180 degrees twice, save and attach them?
I will have to try it on my new smoker.
Tonight I experimented with Tempura.
Yellow Squash(from the garden), Green Tomato (also), Jalapeno (Yea), and dill pickles (from a jar).
Oooo, good.
Sadly I had tenderloin tips and mushrooms with brown rice and stuffed myself on the veges....
Why do my attachments turn up upside down unless I open them in paint, rotate 180 degrees twice, save and attach them?
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Blackened catfish with fresh lemon is like a top-10 dish for me. I would love to try Chinese steamed carp as I’ve been cooking a lot of Sichuan as of late
The mussels season has really started around here. It's a bit of a cliché coming from a Belgian but still...
Best cooked simply (and served with a fresh baguette rather than fries imho).
Best cooked simply (and served with a fresh baguette rather than fries imho).
@00940: Agree! We cook our mussels in white wine with garlic and chopped onions and parsley. The "soup" will be used to moisten the bread and can be eaten with a spoon when the mussels are gone.
I remember fondly buckets of moules in Antwerp center and a few plateau de fruit de mer. We went to the King of Spain in Brussels once on a night where the students have their last last party before classes resume (I guess), very sick college students everywhere.