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No worries, Bob! You did very well. Looks absolutely delicious!!! Yum  | |||
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always with a hat or sunscreen |
I don't know what to say Noah. Thank you.  Any replenishment ought to be combined with a Mt Hope order I make. Still working through my earlier one. Yup, we've got some great beef and bison in our flyover country! And yeah I did consider some veggies but timing the air fryer and cast iron to deliver at the same time distracted me from adding some peas or french cut string beans. lolololololololol
Frank, you're too much! hahahahahahahahahaha Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Ammoholic |
Damn that steak n taters looks good! Those flat iron steaks are the best budget steak you can find if you cook it right and cut it cross grain. Actually one of my wife's favorites and it's half the price of a ribeye which is a nice bonus. Jesse Sic Semper Tyrannis | |||
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Member |
i love karaage and tatsutaage as well. i’ll always order one whenever i’m at an izakaya. make it at home as well. i’d consider the above more like tatsutaage but it’s a meaningless nuance these days. only diff is that i add sugar or mirin to the marinade. i like yuzu based seasonings as well but my preference here is a squirt of lemon juice and shichimi. there is also yuzu shichimi too. do you also make yangnyum chicken? i’m very partial to that these days after trying it in suwon. very hard to duplicate so far. suwon has a small district of yangnyum chicken restaurants. it’s all they serve. plus beer. chi-mek places. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
we had copper river salmon. first time of the year. and probably the last as the price was fantastically high this year at $35/pound. i rubbed it with brown sugar and salt after putting in some cross cuts. wrapped in paper towels and let sit for couple of hours. then pouched slowly over low heat in butter. the belly section was amazing. the tail section very good. looking forward to next year’s season. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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Truth Seeker |
I forgot to take a picture tonight. I made oven baked steelhead trout with broccoli and bacon wrapped jalapeño poppers. This time I used cream cheese, shredded cheddar cheese, and garlic for the stuffing in the jalapeños; I normally just use cream cheese. It came out really good. NRA Benefactor Life Member | |||
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| Member |
that sounds great! i used to make a lot of hemingway style trout. dredged in cornmeal and fried in bacon grease. i had to stop when my pants became too tight for comfort. ."Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
Interesting observation. My wife calls it karaage, so no point in debating it. Glad to hear you know and like yuzu. We were almost thinking it was a secret  We've not made that chicken dish. Would you describe it, please? It's all better with beer, anyway | |||
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| Ammoholic |
Damn, we get it around here for a couple weeks, don't know much about it but it's good. I wait and towards the end they sell for $16-17 a pound to clear it out. Why is it better? I just know it seems a little fattier and has a deeper color and better taste. Not a huge fish affictionato. Jesse Sic Semper Tyrannis | |||
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| Member |
i love yuzu. seasoning, juice, drinks. try making ‘tsukemono’ with miso and yuzu juice and japanese kyuri. great side dish for karaage. aside from yuzu, do you like kabosu? i think i generally prefer kabosu over yuzu now. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
yea, usually i think it’s around $20-25/pound around here when available. very high this year. taste, texture is along my preference. i always buy wild caught pacific salmon; hardly ever atlantic and never farmed. stykine river also good as i’m sure many other places. but copper river never fails to please. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
Lately, my wife has been making Japanese pickles (tsukemono) using Shio Koji and baby cucumbers (kyuri) from the local market. She's very much into fermented foods like this, lately. We get the shio koji at the Japanese market, but the prices have been going up as it's hard to import things. | |||
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| Member |
I assume miso koji, not sake koji? Using rice or mugi or mame based koji? That sounds good - I may try that too. Maybe try with nasu too. I love all kinds of pickles these days. Been eating a lot of Mcclure's and Claussen. Both normal and spicy (Mcclure's spicy has quite a kick). Trying to make daikon kimchii but not coming out right. And tsukemono. May shift to more sunomono for the summer though. But always looking for new ways to make side dish pickles.... "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Thank you Very little  |
Monday night was fresh caught Salmon from trader joes with a garlic and chili seasoning, smoked at 250 on the Traeger.  Tuesday was Smoked Prime Filet Mignon at 250 the n seared in butter and garlic in a hot iron skillet.   Testing the Prime Filet on Wednesday night, 3 hours in the Sous Vide at 130 then seared with garlic and butter in the cast iron.    | |||
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| Dances With Tornados |
I was in the grocery and they had Tri-tip in the fresh case. I've never had it before, so I bought a piece. What's the best way to cook this? Thanks . | |||
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| Member |
Wow! That looks tasty! I've been buying smoked salmon belly which is just fantastic eaten simply - over rice or on toast/muffin/bagel (maybe little bit of cream cheese and capers). It's like the bacon of salmon - oily, tasty and delicious. I wish I had a smoker like you. I like cooking salmon slow - like a slow poach in butter. But would love to slow smoke it.... "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Ammoholic |
Damn HRK, need some company? I'll bring the beers. Jesse Sic Semper Tyrannis | |||
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| Live for today. Tomorrow will cost more  |
<puts flame suit on> In a somewhat different spirit, I made myself some angel hair pasta with homemade red sauce, meatballs and a piece of sweet italian sausage. Here's the kicker - the stuff was left over from dinner 10-12 days ago, and I found the container hiding in the back of the fridge. My sniff test told me it was approaching the cusp of 'hell no'. Tasted OK-ish after I nuked it for a couple minutes. I did this intentionally. Been feeling a bit backed up the last few days, and some past-its-prime sauce seemed like just the thing to get stuff moving again... </ hurriedly doffs flame suit; waddles towards bathroom> Seems to be working!  suaviter in modo, fortiter in re | |||
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| always with a hat or sunscreen |
This might better have been posted in its own thread.  And more to the point, prunes would have been far safer.  Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
Correct, miso koji; rice-based. Hope you can find it. We're hoping to find some Japanese eggplant, this weekend. Love pickles, too. Pickled asparagus is quite good. A friend of ours gave my wife a jar of spicy pickled beets. They were excellent. Yes, it's time for vinegared foods (sunomono). My father would make quick summer pickles with cucumber slices, vinegar and ice cubes. We'd have that with deviled eggs and cold, canned salmon. It was a treat. Good luck with the daikon kimchee. Maybe it needs more time? | |||
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