Food, Food, and More Food Thread

bmwracer wrote:
They are ceramic... Made by Kyocera, I think.

Regardless, they still look bogus. ;)

Don't they also make phones?? :headscratch:

dochira wrote:Don't they also make phones?? :headscratch:

I thought they might've got out of that biz: too competetive...

I think they're ichiban in Japan (maybe the world?) when it comes to high-tech ceramics...

bmwracer wrote:
Augh, sorry I missed this recipe, E-chan... Maybe I'll try it out next time... :D

No need for apologies bmw. My friend swears by this recipe. I haven't tried it yet myself. :sweat: krim's style of cooking salmon sounded delicious. :)

my familys factory used to use salmon to make our agekamaboko, so we'd always take the good ones home. i have gobs of recipes...

I have a braised one using michu and soy sauce if you ever want it.

bmwracer wrote:I thought they might've got out of that biz: too competetive...

I think they're ichiban in Japan (maybe the world?) when it comes to high-tech ceramics...

Whoops, got it bass-ackwards:

Kyocera Corporation (‹žƒZƒ‰, Kyō-Sera, also known as Kyoto Ceramics) TYO: 6971 , NYSE: KYO is a Japanese company based in Kyoto, Japan. They were founded in 1959 by Kazuo Inamori. They produce ceramics- and printing-related devices, as well as a comprehensive line of imaging products. Until recently, they also manufactured a complete line of 35mm and medium format cameras under the Contax trade name. In January 2000 Kyocera acquired photocopier manufacturer Mita Industrial, and a month later they bought the mobile phone manufacturing operations of San Diego, California-based Qualcomm.

In the 1980s, Kyocera marketed high-end audio components, such as CD players, receivers, turntables, and cassette decks. These featured unique technology, including Kyocera ceramic-based platforms, and are sought by collectors to the present day.

dochira wrote:
Don't they also make phones?? :headscratch:

Yeah and printers / Copiers too.

I think it's one of those Japanese business that makes everything like chemicals, car parts and appliances.

*edit* Oops. Too late again. :ashamed:

tabana wrote:*edit* Oops. Too late again. :ashamed:

Heh.

Like comedy, timing is everything. ;)

krim wrote:my familys factory used to use salmon to make our agekamaboko, so we'd always take the good ones home. i have gobs of recipes...

I have a braised one using michu and soy sauce if you ever want it.

I would love it krim. Especially since salmon is my least favorite of all the fish. So I would enjoy getting any recipe that can alter its' taste. Thanks! :)

Some candies my sister smuggled me from Hong Kong. It's Japanese though. I remember watching this show when I was a little kid. Kindergarten or younger... :sweat:

[image]

[image]

Enna wrote:

I would love it krim. Especially since salmon is my least favorite of all the fish. So I would enjoy getting any recipe that can alter its' taste. Thanks! :)

i like chilean sea bass...it has a rich buttery taste all its own, rich in omega 3 fatty acids....yums...

Tu_triky wrote:

i like chilean sea bass...it has a rich buttery taste all its own, rich in omega 3 fatty acids....yums...

i don't know.. but i find salmon really creamy to a certain extent..

chilean sea bass is good too.. my mom had it steamed once i forgot what she put in it.. but it was the bomb.

littlemissfab wrote:

i don't know.. but i find salmon really creamy to a certain extent..

chilean sea bass is good too.. my mom had it steamed once i forgot what she put in it.. but it was the bomb.

yeah because of it's relatively high content of beneficial fish oils chilean seabass doesn't dry out as quickly as other fish, the same for salmon as it is a fish with a higher degree of omega 3 fatty acids, as compared to other fish.

Enna wrote:

I would love it krim. Especially since salmon is my least favorite of all the fish. So I would enjoy getting any recipe that can alter its' taste. Thanks! :)

This is for a 4+lbs 1/2 salmon... so adjust accordingly.

1/2 cup low sodium soy sauce (i eat saltier and use 1 cup)
2/3 cup sweet rice wine (i use 1/3 cup rice wine and 1/2 cup porto)
1 cup or 8oz can of chicken stock
4 carrots
1 med onion
1 tsp pepper
1/2 tsp salt (omit if you use regular soy sauce)
1/2 tsp sugar
1 lemon
2 young ginger slices, cut into strips
1 green onion stalk
water

This is the basic recipe, you can add a pinch of msg if you aren't allergic or afraid to use it. Thai basil, chili paste is also optional.
---

Split carrots in half, lengthwise and line the bottom of the deep-saute pan, we use a large wok.

-Place salmon steaks/section on top of the carrots.
-slice onion and place around the pan.
-mix wet ingredients, sugar, salt (a bit of chili if you use it. MSG is also optional and helps with the gamey flavor)
-pour into pan, fill with water until at least half the salmon is covered.
-sprinkle with pepper
-add ginger slices
-grate the skin of the lemon on top.
-chop green onion into 1" sections, remove root mass, and drop it in.

bring liquid to a boil , turn down flame and keep it at a med simmer with lid covered until the flesh becomes tender.

lift lid frequently to baste, every 5 minutes or so
or
as i do, flip the fish over (gently) 1/2 way into the cooking... normally for a medium thick salmon.. that's about 20 minutes. Cook at low simmer and 30-45min each side if the salmon still has all the skin.

the salmon will turn rather dark because of the soy sauce. i tend to cook at a lower heat and longer, so that the flavor penetrates more. and i'll let the liquid reduce to a thick dark sauce which you can use to garnish the plate, this will cause the salmon to be fall-apart-tender. take the salmon out before you reduce if you dont want this.


I usually experiment with 1" thick salmon steaks, i've added lemon grass, bay leaves, garlic and other herbs before... this one is rather easy to modify to taste.

krim wrote:This is the basic recipe, you can add a pinch of msg if you aren't allergic or afraid to use it. Thai basil, chili paste is also optional.

Thank you so much krim! :say_thanx: I really appreciate the recipe and all the variants!!!! :applaud: Who knows I may actually start to enjoy the taste of salmon. :D

I'm rooting for you Enna to enjoy the taste..

:)

I'm not a big fish person but I'm sold on fish like tuna and salmon :)

Which reminds me.. i have a date tonight and we're going Japanese.. ;)

littlemissfab wrote:...
Which reminds me.. i have a date tonight and we're going Japanese.. ;)

Good luck. :thumbsup:

littlemissfab wrote:I'm rooting for you Enna to enjoy the taste..

:)

I'm not a big fish person but I'm sold on fish like tuna and salmon :)

Which reminds me.. i have a date tonight and we're going Japanese.. ;)

don't forget your sewing kit...

Enna wrote:

Thank you so much krim! :say_thanx: I really appreciate the recipe and all the variants!!!! :applaud: Who knows I may actually start to enjoy the taste of salmon. :D

hope it's to your likeing. :sweat: :mrgreen:

krim wrote:

hope it's to your likeing. :sweat: :mrgreen:

I am sure it will be! I like flounder, cat fish, blue fish, fillet of sole, sword fish and monk fish so I might even try your recipe on one of those. :thumbsup:

littlemissfab wrote:I'm rooting for you Enna to enjoy the taste.. :)

Thanks LMF!!!! :victory: :D

Tu_triky wrote:don't forget your sewing kit...

went right over my head????? :confused: :hehe:

Enna wrote:
went right over my head????? :confused: :hehe:

It's over my building right now. :hehe: I vaguely recall the conversation...vaguely.


I might be buying some negitoro from Mitsuwa today...but it's $8.99/pound.