I’ve picked up the Asian style of butchery since seeing a Nepali partner make curry. Anything saucy I now cut straight through the bone. I also specifically enjoy the way roast duck is cut like that. I typically pick clean and chew bones when I’m eating, though, so I find it all very comfortable.
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QFT
so i had lots of that peanut sauce left over and didn’t want to eat more meat products. I then thought of that time in Amsterdam when I had fries with peanut sauce. Luckily(?) it was a Friday and McDonalds (here at least) are giving away fries on Friday for no particular reason if you buy something for a buck.
So after a quick drive-thru run I had my fries and peanut sauce all set up and after the first bite I remembered I was stoned out of my mind and 18 years old in Amsterdam. I am neither of those things now and fries with peanut sauce sucks.
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Finally made a good Cuban bread today. After so much sourdough, something fast rising seems almost easy.
Super fluffy, almost twice as big as a sourdough loaf the same weight.
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I’m usually too cheap to buy seafood in the market and typically only eat it at restaurants. As a result, I don’t really know how to cook it. Saw some reasonably priced tuna steaks and decided to give it a go.
Figured I’d give it maybe half as long as an equivalent piece of beef or pork, hoping for rare with a nice sear.
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Not bad for a first try. Trick to something like that thick tuna is get it room temp before cooking and cook it at highest heat you can produce.
Looks plenty edible but yeah make sure to warm it up before cooking and pat it dry.
Oh ya drying it is critical step also.
Im the same. Always fighting my inherent cheapness
Yeah I’ve shamefully bought “crab stick” way too many times. Hot dog of the sea.
Still looks pretty tasty imo. The trick with tuna is you don’t want rare, you want raw. Don’t get it up to like 120 or 125 like it’s a beef tenderloin, just burn the outside as fast as you can and enjoy the exquisite texture of the raw tuna.
I fry up tuna steak basically like it’s a pork chop and I’ve enjoyed the results.
Speaking of seafood, I sprung for a salmon filet today. This is the first time I’ve tried cooking it in a pan with the skin on and it turned out fucking incredible.
The potatoes are a Gordon Ramsay creation…smashed potatoes with green onion, cilantro, tossed in olive oil and lemon juice with a little salt and pepper.
I sautéd the veggies in olive oil with a spice blend.
This is one of my best efforts so far. Normally I would grill all this stuff but our grill is out of gas so I had to do everything on the stove. I do kind of wish I had wider burners so my pan would heat and cook more evenly.
Another note: hubby wanted sauce for the fish so I made a vodka-lime light cream sauce that actually tasted really good and didn’t overwhelm the flavor of the salmon.
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Welcome to the crispy skin fish with sauce revolution, comrade
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I’ve had salmon skin before, just never made it myself. My husband had never tried it, and he was suitably impressed. The best part: I have enough salmon left that I froze it and can make this again in a couple weeks when my sister visits. This was definitely a winner.
Do you think scoring the skin is necessary? I haven’t found it to be, but I’m open to contrary opinions. I kinda prefer the look of unscored skin, all else equal.
no idea. I read that scoring prevented the skin from shrinking and making the salmon curl up in the pan, but since this was my first time, I have nothing to compare it to. It also allowed for putting salt inside the grooves, just to ensure good seasoning.
I’ll try it without the scoring next time and see.
Alternate strategies include just making sure the skin is good and dry, and then pressing down on the fish right after you put it in the pan to hold the skin in even contact with the pan.
What sort of pan did you use? Your skin looks about as good as I’ve ever gotten by using my cast iron, but if you could get good skin like that another way, I’m curious.
I used my cast iron. I wanted to be 100% sure it wouldn’t stick. I’ve cooked other meats in my non-stick skillet, and everything always comes out better in the cast iron.
I think another reason to score the skin is if you did want to add some different herbs or spices in the slits. I was thinking sticking some fresh rosemary or thyme in there might be a nice variation. No idea how well that would work, and it would be an expensive experiment, but maybe I’ll cook 1/3rd of the rest of what I bought that way to give it a try.