What's For Dinner?

That looks great!

 

Add some bacon to that salad, Tamas! No reason to suffer. 😀

The wife & I try to do oily fish - sardines, salmon, anchovies, etc. - once per week. Bulk upon on Omega 3s and the like. Tonight I made angel hair pasta with sardine tomato sauce. New twist on the sauce. Threw in about a dozen dried arbol peppers. Tomato paste. Sardines. Water. Garlic. Onion powder. Basil. Pepper. Blitz. Simmer. Enjoy. Nothing like a little heat to cut through the strong taste of oily fish. Yummy with a bit of grated parmesan cheese.



T

 

Good call! Love cedar plank salmon. Our best friends are pescatarians and so we always do planked salmon when they visit...T

 

I can't stand oily fish but I bet I could finish this without a problem. Looks great!

 

My wife is the same, but she's the one who suggested it about two years ago. Start off with salmon; most seem to find it the least offensive. I can't stand mackerel though; it's like eating chum!

A couple of tasty faves include...

- Smoked salmon pizza
- Boquerones (white anchovies)
- Pasta & sardines in tomato sauce
- Grilled salmon
- Anchovy pizza
- Cioppino (fish stew)

My wife will tolerate all of the above.

If you like spicy food, I find that helps alleviate the issues that people often have with oily fish. I think it gives your taste buds something else to worry about? 😀

A huge mistake was sardine croquettes. Blech. 😖

T

 

I have a hard enough time with salmon alone. Maybe I need to toss some heat on it next time!

 

As long as we're all posting our sous vide meat, here is gold grade Wagyu with a small dollop of shiitake butter and a small flame grilled lobster tail.




Mark
Image Unavailable, Please Login

 

Thats one of the best looking steaks I've seen. I'd pull the '/thread' card but don't want it to end. How was it?

 

Truly excellent. That's the first time I made Wagyu at home. It was definitely worth the price for a special occasion. Hell, it really wasn't THAT much more than prime meat from Costco. I plan on buying more.



Mark

Edit: This is what the steak was:

http://www.snakeriverfarms.com/american-kobe-beef/american-kobe-gold-grade-new-york-strip.html

 

Amazing looking. Time and Temp?

 

Jesus H that looks tasty.

That's it, I ordered the Anova tonight. Should have it in hand next week. Guess I need to make a Costco trip or order something from Snake river.

 

Second attempt! Better than the first.
Image Unavailable, Please Login

 

Was it the wireless that drove you to the Anova?

 

Goose meat is red meat. Taste is closer to duck (than chicken). Turkey is bland in comparison. Of course, the way it was cooked made a big difference.

 

Well done. Whoever started this F-chat run on sous vide machines deserves a commission! Great looking food people.
T

 

Do it! You can even sous vide salmon I'd guess. 😀 Find a nice sweet+heat salsa/sauce and go for it. Or, make an easy one: can of peaches, your favorite hot chili pepper. Puree. Reduce over heat. Enjoy.
T

 

Glory be! That is crazy tasty looking. Shiitake butter. That's a great idea as well...T

 

Thank you! I believe this one was 129 degrees for 90 minutes.

Thank you all.




Mark

 

When my wife and I first started dating she told me that she hated salmon and brussell sprouts. So...the first time I cooked for her (I think our 3rd date), I made blackened salmon and brussel sprouts.

She loved it, and now it is one of her favorite meals.

I hated most fish growing up, because my parents always overcooked it. Once I finally had fish that was cooked properly, I started to love it.

 

Wow. You are one brave dude! Win big or go home should be your motto. 😀

So, what's your secret for Brussel sprouts?

T

 

I do them in a pan at a pretty high heat. Salt, pepper and butter. I like to get a nice caramelization on them. Helps get rid of the bitterness. My mom used to steam them when I was young... awful.


Tonight I am making shrimp tacos. Another one of our favorite meals. We have them a couple times a month.

 

You really went out on a limb hoping she'd try that huh?

 

Based on other things she had told me she liked I figured these things had just never been prepared in a why she liked before.

It was either really ballsy...or really stupid. Either way it worked!

 

You need to add a little chicken stock with the sprouts and the lardon, cover the baking dish with some foil for flavorful steaming and finish them uncovered in high heat for crispiness.

 

Yeah it was. I like the idea of throwing a frozen pouch in there and being able to start it a couple hours later from work or while out running around. Who knows if I'll use it that much. I also read a couple reviews with good ideas like instead of starting with cold water start with hot tap water and it will heat up just as fast as a higher watt unit.