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Author Topic: Food and How you Cook/Eat it (2014)  (Read 35218 times)

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Offline tomterp

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Re: Food and How you Cook/Eat it (2014)
« Reply #275: May 05, 2014, 03:59:07 PM »
Quote from: Ali the Baseball Cat on May 05, 2014, 03:14:51 PM
Who eats salmon for breakfast??

Great as the meat in eggs Benedict.  Smoked salmon, of course.

Also excellent on bagels with cream cheese & capers or chives.
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #276: May 05, 2014, 04:20:41 PM »
OK fine.  But you have to have shaved red onion and lemon juice.  And Mateus. 
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #277: May 05, 2014, 04:41:03 PM »
Quote from: Ali the Baseball Cat on May 05, 2014, 04:20:41 PM
OK fine.  But you have to have shaved red onion and lemon juice.  And Mateus.

The finest of all the breakfast wines.
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Offline Mathguy

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Re: Food and How you Cook/Eat it (2014)
« Reply #278: May 05, 2014, 04:43:45 PM »
Leftovers in an omelet can be really good

Quote from: Ali the Baseball Cat on May 05, 2014, 03:14:51 PM
Who eats salmon for breakfast??
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Offline imref

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Re: Food and How you Cook/Eat it (2014)
« Reply #279: May 05, 2014, 04:49:56 PM »
Quote from: tomterp on May 05, 2014, 03:59:07 PM
Great as the meat in eggs Benedict.  Smoked salmon, of course.

Also excellent on bagels with cream cheese & capers or chives.

i've become a big fan of the canned wild alaska salmon at Costco, it's something like 5 cans for less than $20.  It goes great on salads.  I probably eat 2-3 cans a week.

But yeah, nothing beats smoked salmon and cream cheese on a fresh bagel (I prefer sesame).
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Offline saltydad

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Re: Food and How you Cook/Eat it (2014)
« Reply #280: May 05, 2014, 05:03:30 PM »
I grew up with Sunday breakfasts of Nova lox and bagels, with lettuce, tomato, red onion, scallions, Swiss and sweet munchee cheese with a shmear of cream cheese on one half and butter on the other. Sometimes we also had whitefish or smoked sable too.
A kosher Dagwood.  Delicious!
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Offline houston-nat

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Re: Food and How you Cook/Eat it (2014)
« Reply #281: May 05, 2014, 05:16:41 PM »
Quote from: saltydad on May 05, 2014, 05:03:30 PM
I grew up with Sunday breakfasts of Nova lox and bagels, with lettuce, tomato, red onion, scallions, Swiss and sweet munchee cheese with a shmear of cream cheese on one half and butter on the other. Sometimes we also had whitefish or smoked sable too.
A kosher Dagwood.  Delicious!
That sounds inexpressibly beautiful.
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #282: May 05, 2014, 05:27:37 PM »
Fresh salt bagels are amazing...but for some reason they totally suck if you put them in a bag for any amount of time.  The salt just kind of dissolves and they revert to being brine-soaked mush. 
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Offline imref

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Re: Food and How you Cook/Eat it (2014)
« Reply #283: May 05, 2014, 05:41:16 PM »
Quote from: Ali the Baseball Cat on May 05, 2014, 05:27:37 PM
Fresh salt bagels are amazing...but for some reason they totally suck if you put them in a bag for any amount of time.  The salt just kind of dissolves and they revert to being brine-soaked mush. 

 Salt soaks up moisture.
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Offline HalfSmokes

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Re: Food and How you Cook/Eat it (2014)
« Reply #284: May 05, 2014, 06:55:35 PM »
Quote from: Ali the Baseball Cat on May 05, 2014, 03:14:51 PM
Who eats salmon for breakfast??

I never would have pegged you as an antisemite (kidding)
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #285: May 05, 2014, 07:10:48 PM »
Hey, my maternal great grandmother was Jewish  ;)
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Offline Mathguy

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Re: Food and How you Cook/Eat it (2014)
« Reply #286: May 05, 2014, 07:12:35 PM »
This spicy grilled swordfish recipe was really awesome.  It would be great with any white fish

http://allrecipes.com/recipe/spicy-grilled-swordfish/
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #287: May 05, 2014, 07:14:07 PM »
That looks good, though I'd probably add some garlic.
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Offline Frau Mau

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Re: Food and How you Cook/Eat it (2014)
« Reply #288: May 05, 2014, 07:35:19 PM »
Quote from: Ali the Baseball Cat on May 05, 2014, 07:14:07 PM
That looks good, though I'd probably add some garlic.

You would add garlic to milk.
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Offline Mathguy

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Re: Food and How you Cook/Eat it (2014)
« Reply #289: May 05, 2014, 07:36:47 PM »
As long as it's not on ice cream ...

Quote from: Frau Mau on May 05, 2014, 07:35:19 PM
You would add garlic to milk.
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Offline Frau Mau

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Re: Food and How you Cook/Eat it (2014)
« Reply #290: May 05, 2014, 09:32:50 PM »
Quote from: Mathguy on May 05, 2014, 07:36:47 PM
As long as it's not on ice cream ...


Even then...
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #291: May 06, 2014, 07:52:11 AM »
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #292: May 06, 2014, 08:46:58 AM »
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #293: May 06, 2014, 10:16:10 AM »
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #294: May 06, 2014, 10:19:01 AM »
I have been to Gilroy CA a couple times (self-proclaimed garlic capital of the USA), and I have to say that for a one horse town there's some good eating there. 
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #295: May 06, 2014, 10:19:41 AM »
Quote from: Ali the Baseball Cat on May 06, 2014, 10:16:10 AM
I must try this.

FYI, cook it without a lid and breast side down. A pleasant lemon flavor with cheese curds
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Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it (2014)
« Reply #296: May 06, 2014, 10:24:52 AM »
What size bird?  Or does that matter?
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #297: May 06, 2014, 10:35:20 AM »
Quote from: Ali the Baseball Cat on May 06, 2014, 10:24:52 AM
What size bird?  Or does that matter?

I did a 6lb, I'd sear it longer for a larger  bird and keep the baking time to 90 minutes.
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Offline blue911

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Re: Food and How you Cook/Eat it (2014)
« Reply #298: May 06, 2014, 03:52:13 PM »
Easy homemade mayo

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Offline Nathan

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Re: Food and How you Cook/Eat it (2014)
« Reply #299: May 06, 2014, 04:09:20 PM »
I'll have to see if I can get it to work with the magic bullet.  For those that have tried, what kind of mustard do you prefer?
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