Topic: What's Cookin'? (Read 94945 times)

Mongrel · « **Reply #960 on:** May 07, 2012, 11:19:13 PM »

We currently have an "only big" stockpot. It's aluminium, and has gotten a horrible layer of unremoveable scale. It's also, old, crappy, slightly warped, and is not oven-safe at all. It wasn't big enough for this anyway, so we used the oven roasting pan, but we're looking to replace/upgrade our stock pot to an Army-Sized one soon. Just need to find a decent deal, maybe on Craigslist or something.

Büge · « **Reply #961 on:** May 08, 2012, 06:35:25 AM »

Why not go to a restaurant supply depot?

Mongrel · « **Reply #962 on:** May 08, 2012, 07:01:00 AM »

I might! The ones in Toronto aren't an especially good deal or anything though - hipster kids and other urban types get the same idea often enough that their prices are usually the same as some frou-frou housewares store.

Ted Belmont · « **Reply #963 on:** May 17, 2012, 07:44:40 PM »

Chickpeas, grape tomatoes, and green onions, sauteed in olive oil with garlic and basil.

R^2 · « **Reply #964 on:** May 17, 2012, 07:59:50 PM »

I've read that chickpeas, drizzled with oil and roasted, make a good grab-a-handful-to-pop-in-your-mouth snack. This bears investigation...

or dare I say

owlbears investigation :>

Esperath · « **Reply #965 on:** May 31, 2012, 07:48:51 PM »

dat salmon

Classic · « **Reply #966 on:** May 31, 2012, 08:00:03 PM »

I didn't make enough dinner today. So... Looking at that is pretty crushing.

R^2 · « **Reply #967 on:** May 31, 2012, 08:13:31 PM »

So, I made chili. Like, no-recipe, off-the-top-of-my-head chili.

Chuck steak in seasoned flour, onions, roasted poblanos and jalepenos, tomatoes and tomato paste, kidney beans, cumin, paprika, cayenne. I think that's it.

What is my chili lacking?

Rico · « **Reply #968 on:** May 31, 2012, 08:24:02 PM »

About 8 more kinds of beans?

Büge · « **Reply #969 on:** May 31, 2012, 08:44:05 PM »

Quote from: Esperath on May 31, 2012, 07:48:51 PM

dat salmon

What'd you do to it???

Classic · « **Reply #970 on:** May 31, 2012, 08:47:55 PM »

Quote from: R^2 on May 31, 2012, 08:13:31 PM

What is my chili lacking?

A dash of vinegar, or I suppose a wine.
Also, yeah, more beans.
You can cheat and go for maybe barley, rice, or some other kind of "healthy" grain staple if you're not feeling enough beans.

Esperath · « **Reply #971 on:** May 31, 2012, 08:57:38 PM »

Quote from: Büge on May 31, 2012, 08:44:05 PM

Quote from: Esperath on May 31, 2012, 07:48:51 PM
dat salmon

What'd you do to it???

It was mostly the quality of the fish. I don't live in salmon country, so the grocery store generally stocks that gross artificially colored, pre-frozen stuff. Lo and behold, I go to the grocery store and they're stocking fresh Copper River sockeye filets RIGHT NEXT to the artificially-colored crap and the contrast is just astounding. I immediately buy a whole filet and take it home.

First things first, I take a piece and just eat it straight up bear-style. Friggin' delicious. I then broil up a second piece and cut up the rest of the portions for the freezer.

This picture came from a piece that had actually been in the freezer for a week. I was amazed at how well the texture kept after thawing.

The preparation was straight up EZ-mode. Salt and pepper on the meat side, salt on the skin, placed skin up in a broiling pan. Broil until skin is crispy. Bam, you have a delicious rare salmon steak.

The best part about that picture is that it wasn't even planned. I flaked off a piece of salmon and went hooooly shit that's so beautiful and pulled out my camera.

Büge · « **Reply #972 on:** June 01, 2012, 05:06:42 AM »

:0

You're not sposeda eat salmon skin! That's where all the toxins are!

R^2 · « **Reply #973 on:** June 01, 2012, 08:05:43 AM »

Ah, the lack of beans was on account of living with picky eaters. We have about a million cans of black beans we can't eat because one person doesn't like them. Kidney beans were all I could sell, but yes, noted, more beans and some acid.

Esperath · « **Reply #974 on:** June 01, 2012, 08:10:26 AM »

Quote from: Büge on June 01, 2012, 05:06:42 AM

:0

You're not sposeda eat salmon skin! That's where all the toxins are!

wat

François · « **Reply #975 on:** June 01, 2012, 08:27:12 AM »

Mercury is distributed throughout the muscle tissue, but by and large most other contaminants are absorbed by the skin. Apparently there's lots of omega-3 in there but you'd really rather get that from other stuff that's not infused with various industrial whatsits.

Esperath · « **Reply #976 on:** June 01, 2012, 09:06:15 AM »

yeah, I'm finding mixed results and nothing peer-reviewed on actually dangerous levels of toxins. even this hippy granola site that says to avoid eating most salmon skin is okay with wild-caught alaskan salmon.

Brentai · « **Reply #977 on:** June 01, 2012, 09:08:41 AM »

Pretty sure the issue is mostly with farmed salmon.

Esperath · « **Reply #978 on:** June 01, 2012, 09:17:04 AM »

Quote from: Brentai on June 01, 2012, 09:08:41 AM

Pretty sure the issue is mostly with farmed salmon.

That seems to be the case, the only stuff I'm pulling up on pubmed deals with "farmed Atlantic" salmon. I guess it's good to know for the future, but not personally relevant since I don't buy that stuff to begin with, and in fact railed against it in my original post.

Niku · « **Reply #979 on:** June 01, 2012, 09:27:13 AM »

Also, copper river salmon prices are nosediving as the season for it winds down. It started out at our counter for $29.99 a pound and now it's down to $14.99 a pound, and places that don't rhyme with Goal Dudes might have it for even more reasonable sums. And that shit is amazing.

THAT SAID i mostly came here to glare at all of you

fucking

bean chili eaters

monsters

News:

Author Topic: What's Cookin'? (Read 94945 times)