On Thu, 5 May 2005 17:35:35 -0400, the inscrutable "Norman D. Crow"
Yeah, salmon is too close to carp for my tastes most often. If it's
super fresh (caught and cooked within 8 hours), it's not bad.
I much, MUCH prefer Steelhead (aka Trout on Steroids.) With its moist,
buttery flavor, it's delicious and delectable and worth the $5.99/lb!
"Excess regulation and government spending destroy jobs and increase
unemployment. Every regulator we fire results in the creation of over
<<Cook salmon on a board:
Buy a cedar fence board. (Non-treated would be a good idea) ;-)
Plane or sand one side (Possible new tool)
Cut to length to fit on your BBQ (Possible other new tool) ;-)
Soak board in water for about an hour
Spray board with PAM or rub with oil
Lay salmon or other fish on board, brush with butter and sprinkle
with Old Bay seasoning.
Cook covered on BBQ >>
You can go to the borg and buy a box of the lowest grade cedar shingles
(unprimed, of course) and have a lifetime supply of salmon cooking planks
To e-mail, replace "bucketofspam" with "dleegordon"
SWMBO's recipe amounts to rubbing some mesquite spice on a couple of salmon
steaks, searing them in a hot pan (couple of minutes or so on each side),
then adding a bit of water, cooking sherry, and covering -- to sort of
steam and poach at the same time. Falls off the bone flaky, and doesn't
turn out dry.
JT (salmon lover ...)
Well, since we're already seriously OT, I'll go another step. SWMBO was the
same way about corned beef until I cooked one @ home and got her to try it.
She had never had any *real* corned beef, just the canned institutional
variety. We have it fairly frequently now.
The greatest headaches are those we cause ourselves.
Was on a crew with five who loved to fish for a couple of years. We'd fly
the night, land at 0430, and be on the big lake by 0630. We were trolling
for salmon there, rather than walleye or pike in inland lakes. My wife
refused to prepare the fish, even when it was presented as clean fillets.
One afternoon we were at the gunner's house helping build a table when his
wife served salmon for dinner. SWMBO praised the food, and when the
gunner's wife asked if we didn't have salmon through the season, she was
astonished to learn that the fish I had been giving to my crew all season -
because she wouldn't prepare it - were salmon, just like the ones in the
I agree the technology is there. I'm not so certain the food
establishments are up to the 'translation'. There are few technical
barriers to good Carolina-style barbeque, and yet, unless you bring the
country boy as cook, what you get is something 'different'.
Las Vegas doesn't count. It sits inside a serious reality distortion
And yes, any generalization is just that. The Chinatown neighborhood
often has the freshest and most diverse selection of fresh items.
So Ed, is it time to fire up the grill at your place yet?
I too had been a costal dweller most of my life. I eat only fresh saltwater
fish. We now live in the middle of the USA. You can almost be certain
to find many varieties of "fresh" (packed in ice) saltwater fish in any
reasonable size metropolitan "Chinatown." You can tell if a saltwater
fish was frozen, packing in ice or caught within the last 24 hrs. by looking
at the fish grills, eyes and slightly pressing the body.
On Tue, 03 May 2005 10:15:50 -0500, Australopithecus scobis
You're better off eating sushi that's been flash frozen and shipped
long distances. 'Fresh' sushi in Japan is often contaminated with
parasite eggs that will be destroyed if the fish is frozen for
All you'd have to do is read "Fast Food Nation", and she'd win. <G>
I still eat plenty of meat, but only where I know the source. Fast
food scares me for all kinds of reasons, one of which is the local
handling of the food. I worked in those places in high school, and
Horatio Sans in "Road Trip" had nothing on some of my coworkers!
The French toast scene in "Road Trip" is worth enduring the movie.
Nope. I've got a hard and fast rule. If it tastes good and hasn't
made me sick, I don't really care how it was made. I'm sure some
worthless punk has spit in one dish or another I've eaten at some
time, but since I can't tell, I'm not going to worry about it much.
FWIW, I haven't read "Fast Food Nation", but I have read "The Jungle",
and if anything could put a guy off his feed- that'd be it.
There are only two fast food places that I'll eat. One is the
McDonald's I worked at for a short time in high school, where the
manager (who is still there) ran the cleanest restaurant I ever saw,
and ruled the kids with an iron grip- and the other is the local
Hardee's, which is staffed entirely by cute young girls. Nothing
quite like having a pretty little thing hand you a 3/4lb burger...
makes up for any uncertainty about the cleanliness of the preparation.
I used to have the same opinion. However, the British experience with big-
business farming - the re-use of nervous tissue from diseased animals in
the feed of healthy animals - has resulted in mad cow disease in people.
The idea of some idiot contaminating feed similarly here is scary,
especially since the incubation time of variant Jacob-Creutzfeld disease is
years, not hours as in "regular" food poisoning. Elk-wasting disease in
more and more deer is equally scary.
Nevertheless, Bambi tasted very well recently at Mohonk ...
What you call "elk wasting disease" is called CWD, or chronic wasting
disease. Colorado deer have had this disease for years (over 2 decades I
believe), but not a single case of CWD has been found in humans, even
those who eat CWD positive deer.
The Wisconsin DNR is still making a big fuss over CWD in deer here,
especially in the SW area of the state where there have been a large
number of CWD cases, but its all to naught, IMHO
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