Iron Chef WAYCT - What Are You Cooking Today

[Giles]

@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......

[Giles]

Sous Vided Rib Eye
Hasselbacks
Lettuce

[dirtyframer]

@Giles this is a buddy of mine this morning about 15 minutes from my door- 24lber

[Giles]

That is an absolute beaut……

The fins and tail are immaculate

[Chap]

@Giles what we use instead: Local Char

[Sage954]

This hot sauce hits. Steak, cauliflower…

[Chap]

Breaded catfish

[Giles]

Salting a couple of fillets of Bass (just to draw the water out and firm them up), I caught recently.....

[Chap]

@Giles did the same with the catfish, think that’s something I learned from you

[Giles]

And I learned it from Hugh Fearnley-Whittingstall....

Next stop, the frying pan.....

[wjw]

@Giles does that work well on all fish? How long does it sit in salt? And just rinse and pat dry after?

[Giles]

I leave it for about 15/20 mins. Wash the salt off and pat dry....Firms the flesh up a lot,......

[Giles]

[wjw]

Thank you. I'm going to try that on my next filet

[flannel slut]

Chili and lime corn ribs w lots of beer