What happened to it?
What's the better choice for baked salmon? A tarragon mustard sauce or a creamy dill a.k.a. tzatziki. Ty.
In today's America, sissy stuff like recipes are frowned upon.
Quote from: Jay Bee on June 16, 2025, 11:55:32 PMIn today's America, sissy stuff like recipes are frowned upon.
Says the guy starting threads about premade frozen meal delivery options.
I love
Quote from: MuggsyB on June 16, 2025, 09:02:25 PMWhat happened to it?
What's the better choice for baked salmon? A tarragon mustard sauce or a creamy dill a.k.a. tzatziki. Ty.
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
Quote from: 21Jumpstreet on June 17, 2025, 10:08:34 AMI love
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
Ty, Jump! I hadn't thought of that. 375 for 15 mins? 12? I usually bake salmon in a sheet pan at 400 for 18.
Respect marine life. Why are we using fish as food?
Quote from: wadesworld on June 17, 2025, 07:43:11 PMRespect marine life. Why are we using fish as food?
No kidding. Can't grill manatee but salmon is okay?
Quote from: wadesworld on June 17, 2025, 07:43:11 PMRespect marine life. Why are we using fish as food?
Salmon do have it rough. But they are plentiful. They and octopuses seem to have gotten shafted a bit.
Quote from: MuggsyB on June 17, 2025, 07:12:33 PMTy, Jump! I hadn't thought of that. 375 for 15 mins? 12? I usually bake salmon in a sheet pan at 400 for 18.
My pleasure! Maybe start with 400 for 12 and see what happens. My old electric stove/oven is a little finicky, like probably 25 degrees off finicky, so test and try. The beauty is you really can't mess it up, but the veg can get a bit mushy after awhile.
I don't eat a lot of what goes into the makings of a shrimp boil, but I also tried an en papillote recipe with shrimps, andouille, corn, potato, bell pepper, old bay, etc. Was pretty solid.
I also use this technique for halibut on occasion as it's so easy to over cook. Although, I much prefer it in my trust old cast iron pan...slightly overcooked.
Have fun!
Quote from: MuggsyB on June 17, 2025, 07:57:57 PMSalmon do have it rough. But they are plentiful. They and octopuses seem to have gotten shafted a bit.
When I was in Greece a few weeks ago, I tried octopus for the first time. I didn't hate it, but I wasn't like, "Ooh, I can't wait to eat this again."
Not like the first time I ate orca meat - loved that!
Quote from: MU82 on June 18, 2025, 03:13:41 PMWhen I was in Greece a few weeks ago, I tried octopus for the first time. I didn't hate it, but I wasn't like, "Ooh, I can't wait to eat this again."
I'd recommend giving it another shot. I know some people are totally turned off by it, and I understand. Totally disagree, but understand. But if you're ambivalent, give it another go cause the second/third time after the initial weirdness is awesome. My wife had tried it once or twice before we met, was of the same mind as you. Made her give it another go at Avra in NY and she completely changed her tune. Similarly we had it in Crete and we both still rave about that particular dish.
Quote from: JWags85 on June 19, 2025, 08:30:10 PMI'd recommend giving it another shot. I know some people are totally turned off by it, and I understand. Totally disagree, but understand. But if you're ambivalent, give it another go cause the second/third time after the initial weirdness is awesome. My wife had tried it once or twice before we met, was of the same mind as you. Made her give it another go at Avra in NY and she completely changed her tune. Similarly we had it in Crete and we both still rave about that particular dish.
Multiple species love 🐙 and salmon. Humpback whales sometimes go after salmon hatcheries and win.
Quote from: MuggsyB on June 19, 2025, 08:35:56 PMMultiple species love 🐙 and salmon. Humpback whales sometimes go after salmon hatcheries and win.
Whales are so stupid
What's going on this weekend, fellas? U guyz baking some shortbread or what?
Quote from: Jay Bee on June 20, 2025, 08:22:56 AMWhat's going on this weekend, fellas? U guyz baking some shortbread or what?
Probably drink Truly all weekend and stress out about pronouns
Quote from: Jay Bee on June 20, 2025, 08:22:56 AMWhat's going on this weekend, fellas? U guyz baking some shortbread or what?
Mmm, shortbread, delish. Lettin the Summerfest vendors do the cookin this weekend and serve me food and beer
Quote from: 21Jumpstreet on June 20, 2025, 01:18:51 PMMmm, shortbread, delish. Lettin the Summerfest vendors do the cookin this weekend and serve me food and beer
We were in the Dolomites in Italy last year and were to a coffee shop and smelled an incredible smell coming from a building. Took a look around and they were selling bakery, most of which had a shortbread base. Ended up stopping in there I think 3 times that day and 1 more time the next day. Incredible stuff.
Quote from: wadesworld on June 20, 2025, 01:50:10 PMWe were in the Dolomites in Italy last year and were to a coffee shop and smelled an incredible smell coming from a building. Took a look around and they were selling bakery, most of which had a shortbread base. Ended up stopping in there I think 3 times that day and 1 more time the next day. Incredible stuff.
Shortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Quote from: 21Jumpstreet on June 20, 2025, 01:53:04 PMShortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Jump,
I would highly recommend Kourabiedes if you haven't had them. Pistachio. My Great Aunt and Uncle were Greek and owned a bakery for many years. I would devour those cookies as a little tyke, and to this day no shortbread style cookie compares to them.
Quote from: MuggsyB on June 20, 2025, 02:14:29 PMJump,
I would highly recommend Kourabiedes if you haven't had them. Pistachio. My Great Aunt and Uncle were Greek and owned a bakery for many years. I would devour those cookies as a little tyke, and to this day no shortbread style cookie compares to them.
Muggs,
Big fan of Kourabiedes, thanks for bringing them back to the front of my mind. I do love pistachio. I'm definitely an English shortbread devotee, but now you've made my decision that I need to have my own personal shortbread challenge!
Quote from: 21Jumpstreet on June 20, 2025, 01:53:04 PMShortbread is probably my favorite cookie/biscuit, so good.
If you find the time, I'd love to hear about the Dolomites. Planning a few hiking/walking adventures and Dolomites is on the list for sure.
Just bumped the Northern Italy thread I had before the trip with hikes we did. Definitely recommend the trip!
Quote from: 21Jumpstreet on June 20, 2025, 03:20:26 PMMuggs,
Big fan of Kourabiedes, thanks for bringing them back to the front of my mind. I do love pistachio. I'm definitely an English shortbread devotee, but now you've made my decision that I need to have my own personal shortbread challenge!
Jump,
I'm 1/2 Irish and 1/4 Greek. My mom is 1st generation Irish and according to her, shortbread is Scottish. Or Irish. She will not give England any credit for shortbread. :) All that said, I'm blessed to have Greek blood. :)
Is this a recipe thread or a favorite cookie thread?
Quote from: Frenns Liquor Depot on June 20, 2025, 05:55:12 PMIs this a recipe thread or a favorite cookie thread?
It can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
None, because I'm an American
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
1) Indian
2) Ethiopian
Best cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
Quote from: wadesworld on June 20, 2025, 08:39:43 PMBest cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
I feel like American cheese is specifically made for melting purposes. Burgers, grilled cheeses, etc... I agree its kind of gross but I'll take it over a normal cheddar on a burger any day.
I'm an absolute simp for blue cheese or gorgonzola on a burger. Ive had countless variations on a black and blue or bacon and blue burger and the floor is high. Its honestly my go-to when I'm abroad cause I feel like it can even out an otherwise mediocre burger.
Side point, speaking of burgers abroad, I don't like to give them credit for anything, but France gives the US a run for their money when it comes to the average burger. Burgers in any random French bistro kick every bit of ass that their military can't.
Quote from: JWags85 on June 20, 2025, 10:35:23 PMI feel like American cheese is specifically made for melting purposes. Burgers, grilled cheeses, etc... I agree its kind of gross but I'll take it over a normal cheddar on a burger any day.
I'm an absolute simp for blue cheese or gorgonzola on a burger. Ive had countless variations on a black and blue or bacon and blue burger and the floor is high. Its honestly my go-to when I'm abroad cause I feel like it can even out an otherwise mediocre burger.
Side point, speaking of burgers abroad, I don't like to give them credit for anything, but France gives the US a run for their money when it comes to the average burger. Burgers in any random French bistro kick every bit of ass that their military can't.
Yeah grilled cheese is a good call as well.
Never liked blue cheese on anything unfortunately, or anything in that general taste profile.
Quote from: MuggsyB on June 20, 2025, 06:00:56 PMIt can include both. Here's a question: What are your top 10 curries or curry countries? I have trouble slotting the clear top 10....ot 5 for that matter. What are your go to curry recipes?
I studied abroad in Jamaica. I pretty much lived on curry while I was there. There's a place in Port Kaiser that makes a curried kingfish that to this day is one of the best things I've ever eaten.
Quote from: TAMU, Knower of Ball on June 20, 2025, 11:47:56 PMI studied abroad in Jamaica. I pretty much lived on curry while I was there. There's a place in Port Kaiser that makes a curried kingfish that to this day is one of the best things I've ever eaten.
Jamaican curry is delicious. I have two different Jamaican curry powders. I also marinate my chicken or fish with a lot of lime, ginger garlic, onion,, and scotch bonnet peppers. Tremendous flavor combination. But, the curry world is so diverse. I don't know where I woukd slot Jamaican. :(
Quote from: MuggsyB on June 21, 2025, 07:45:04 AMJamaican curry is delicious. I have two different Jamaican curry powders. I also marinate my chicken or fish with a lot of lime, ginger garlic, onion,, and scotch bonnet peppers. Tremendous flavor combination. But, the curry world is so diverse. I don't know where I woukd slot Jamaican. :(
Slot it in the garbage where it belongs
Quote from: wadesworld on June 20, 2025, 08:39:43 PMBest cheese on burgers? American isn't good cheese to just eat as is, but in my opinion it melts the best on burgers. Gouda is good too.
I will take cheddar or pepper jack, and about a dozen others, long before American. I will have no cheese before I have American.
Quote from: The Sultan on June 21, 2025, 08:10:50 AMI will take cheddar or pepper jack, and about a dozen others, long before American. I will have no cheese before I have American.
Ok, comrade
If hating American cheese on a burger makes me a communist, then gimme Das Kapital to read while I eat.
Quote from: Uncle Rico on June 21, 2025, 07:58:26 AMSlot it in the garbage where it belongs
Stop attacking the vibrant curry culture.
Furry
Curry
Hurry
Worry
I am detecting a pattern, Muggsy.
Quote from: tower912 on June 21, 2025, 08:39:42 AMFurry
Curry
Hurry
Worry
I am detecting a pattern, Muggsy.
Curry assuages my anxieties.
Quote from: MuggsyB on June 21, 2025, 08:47:16 AMCurry assuages my anxieties.
So, hurry, curry, no worry?
Sounds like Golden State.
Quote from: MuggsyB on June 20, 2025, 05:49:14 PMJump,
I'm 1/2 Irish and 1/4 Greek. My mom is 1st generation Irish and according to her, shortbread is Scottish. Or Irish. She will not give England any credit for shortbread. :) All that said, I'm blessed to have Greek blood. :)
Some might say you are short-bred, aina?
Quote from: 21Jumpstreet on June 17, 2025, 10:08:34 AMI love
I love tarragon and mustard, sounds delicious. When I bake salmon, I do it en papillote and add lemon, butter or EVOO, sometimes white wine, S&P, and herbes fines if I'm using herbs. I'll add an array of vegetables of the moment/season, wrap it up, bake it. Playing saucier is super fun, en papillote is super easy. Enjoy!
My salmon turned out pretty damn well Jump. Thx, again. I made my djon mustard tarragon on the side but wrapped up the salmon in tarragon, white wine, EVOO, lemon, and a tiny bit of mustard powder. 18 mins worked well.
Fenugreek is a vastly underrated spice.