Iron Chef WAYCT - What Are You Cooking Today
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@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
Zero envy from Gosport......
Can't believe how good it was. Such a clean and fresh taste. Much better then any tuna or salmon crap we usually get here.
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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Pancakes - from scratch, of course - with blackberries from my garden and bananas baked in. Served with maple syrup & butter.
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@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
Zero envy from Gosport......
Can't believe how good it was. Such a clean and fresh taste. Much better then any tuna or salmon crap we usually get here.
I've stopped eating Salmon. It's basically illegal to sell or buy wild Salmon in UK. So whatever the fuck the label says (don't bother looking for organic, because it's the same crap), or how much you pay, it's farmed. And Salmon farming is a an absolutely abhorrent industry. The stocks of Wrasse which are a lovely species of fish we get in the south of England have been decimated, because they are very good at eating the lice that swarm over the Salmon in the overcrowded pens, so they are being caught down here and taken north to release in the Salmon farms. I could go on......
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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@Giles this is a buddy of mine this morning about 15 minutes from my door- 24lber
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This hot sauce hits. Steak, cauliflower…
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Salting a couple of fillets of Bass (just to draw the water out and firm them up), I caught recently.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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@Giles does that work well on all fish? How long does it sit in salt? And just rinse and pat dry after?
