Food, Food, and More Food Thread

Tu_triky wrote:yeah they sell it at my local japanese market...pretty good, and i don't even like grapefruit...not too sweet, not too tart....

hmm there is a japanese market in boston thats fairly close... maybe ill check out if they have it there :victory:

bwahahaha :dielaughing:

I just looked at the picture twice and found out there's a fish drinking gokuri. :hehe:

sawadasmile wrote:

hmm there is a japanese market in boston thats fairly close... maybe ill check out if they have it there :victory:

yeah, cool....i bought it at mitsuwa

tabana wrote:bwahahaha :dielaughing:

I just looked at the picture twice and found out there's a fish drinking gokuri. :hehe:

yeah that is a great ad!

Just had some pho with qilver and KT for lunch.

dochira wrote:Just had some pho with qilver and KT for lunch.

Hmm, Q is up your way again? :headscratch:

bmwracer wrote:
Hmm, Q is up your way again? :headscratch:

Yup he is planning to do some student teaching at a school in San Jose.

dochira wrote:
Yup he is planning to do some student teaching at a school in San Jose.

hey....doch,

thanks for offering to get us lunch again,
lunch at "Super Bowl" was good, the large somehow wasn't big enough, maybe it's cause my appetite is high due to all my running and exercising and high metabolism. :hehe:
it was cool hanging out again, we should meet up at fry's, i could use a computer techie's help on external harddrives. :thumbsup:

I'm picking up some salmon at the market after work today... Anyone got any quick and easy recipes for cooking the salmon?

filet or steak?

Fast and easy...

Filet... salt lightly, sprinkle with herbs (rosemary, thyme), a few lemon slices on top, wrap in foil and bake for 30 at 300 degrees. I'd put a few pats of butter on top as well, but you'd probably not want to do so.

Steaks... salt lightly, and fry in olive oil til golden brown.

Frying pan.

Heat.

Salmon.

Time.

krim wrote:Filet... salt lightly, sprinkle with herbs (rosemary, thyme), a few lemon slices on top, wrap in foil and bake for 30 at 300 degrees. I'd put a few pats of butter on top as well, but you'd probably not want to do so.

Thanks, I'll try it.

Hmm, I didn't think it would take that long for salmon... :headscratch:

I suppose I could subtitute that healthy margarine (Smart Balance) for the pats of butter...


@Geez: that's a little too simplified. Besides, I'm trying to avoid frying. ;)

We'd take home leftover king salmon from my parents factory and cook a whole 1/2 side filet, so we cooked it for 30 mins... a smaller (thinner) filet could be done in 10 min depending on size.

i like my salmon to be falling apart.. easier to remove those pesky rib bones.

Oh, make sure the foil is sealed, or it'll dry out. Top rack.

krim wrote:Oh, make sure the foil is sealed, or it'll dry out. Top rack.

Gotcha.


Heh, didn't notice your avatar/country combo 'til now. :hehe: :hehe:

BMW

You can avoid the frying part by simply nukeing it.

It wouldn't taste very good, but then again, it's fish. What can you expect?

Geezer wrote:BMW

You can avoid the frying part by simply nukeing it.

It wouldn't taste very good, but then again, it's fish. What can you expect?

I get an inkling that you don't like fish..... ;)

bmwracer wrote:
Gotcha.


Heh, didn't notice your avatar/country combo 'til now. :hehe: :hehe:

skin side down if your filet happens to include the skin... which you can fry later.. :hehe:

really though, frying salmon isn't so bad, esp using olive oil... just keep the heat below the smoking point.

the omega3 fatty acids really do counteract any ill caused by frying... and you can take the little leftover bits and make onigiri out of it. :victory:

krim wrote:skin side down if your filet happens to include the skin... which you can fry later.. :hehe:

really though, frying salmon isn't so bad, esp using olive oil... just keep the heat below the smoking point.

the omega3 fatty acids really do counteract any ill caused by frying... and you can take the little leftover bits and make onigiri out of it. :victory:

I'll leave the salmon skin sushi to the restaurants...

BMW

I don't mind fish. As long as it's coated with a proper batter, deep fried, and covered with enough tartar sauce to hide the taste.

Or mashed into a paste, mixed with mayo, and beefed up with enough celery, relish, olives, tomatoes, and lettuce... to hide the taste.

Geezer wrote:BMW

I don't mind fish. As long as it's coated with a proper batter, deep fried, and covered with enough tartar sauce to hide the taste.

Or mashed into a paste, mixed with mayo, and beefed up with enough celery, relish, olives, tomatoes, and lettuce... to hide the taste.

So your point is......? :beaten: ;) :hehe: