Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???
New Posts  All Forums:Forum Nav:

how many of you guys cook??? - Page 175

post #2611 of 2813

what kind of fish?

post #2612 of 2813
Snapper would be my choice.
Get the cooking time right and it is heaven!
post #2613 of 2813
Quote:
Originally Posted by White Lotus View Post
 

Right, that's it. I'm cooking fish for dinner. Wish me luck. I've never *actually* cooked fish before. I move around a lot for work,  so I eat heaps of takeout.

 

Any tips/advice? 

 

I'm sure that by now you've already done it, so I guess this is kind of after-the-fact:

 

-Go easy on the salt. It's very easy to ruin fish with too much.

 

-Watch the edges--these can dry out very quickly since they're thinner.

 

-I've found that the best seasonings are the simplest. It's easy to overload fish so that all you taste is whatever you've put on it. I usually just put on a bit of salt, paprika, coriander, and cayenne pepper (which I discovered by accident once when I thought it was paprika).

 

That's pretty much it. Apart from overcooking and over-seasoning, there isn't much to go wrong as long as you're not trying to do anything too fancy. Whenever I've tried making elaborate sauces I've had a hit-or-miss record, which is annoying because I once made an incredible trout with a honey teriyaki sauce but have not been able to recreate the awesomeness.

post #2614 of 2813

Juk (congee) with umeboshi (Japanese salt plum) and braised pork belly.

 

AppleMark

post #2615 of 2813
Quote:
Originally Posted by Clayton SF View Post
 

Juk (congee) with umeboshi (Japanese salt plum) and braised pork belly.

 

AppleMark


That looks so good, looks like I may decide to get some Jook for lunch.


Edited by warubozu - 10/16/13 at 2:14pm
post #2616 of 2813

That does look tasty. That is, just as long as it doesn't have any century egg in it. I had a rather bad experience with one of those last holiday season, and I've been since told that people often eat them in congee.

post #2617 of 2813

No eggs included. What you see is all that there is: pork belly slices, umeboshi, scallions, rice, and chicken stock. :)

post #2618 of 2813

Home made pizza - before it was cooked.

post #2619 of 2813

Green peppers with eggs onions and bacon with a croissant and some sausage links

 

very yummy


Edited by lord_tris - 10/20/13 at 10:32am
post #2620 of 2813

Steamed halibut over stir-fried vegetables of carrots, shiitake mushrooms, scallions, and zucchini.

AppleMark

post #2621 of 2813
You guys with the fish are killin' me (fresh fish is one of the things that's hard to find here, and I love it). Looks awesome!

Did some bulgogi and oi-sobagi last weekend.

post #2622 of 2813

Baby back ribs in Weber kettle. Full chimney, apple & pecan wood, 4 hours @ 280F.

 

post #2623 of 2813
Quote:
Originally Posted by deadie View Post
 

Baby back ribs in Weber kettle. Full chimney, apple & pecan wood, 4 hours @ 280F.

 

 

 

 

Nice, love baby back rib, what rub you are using?

post #2624 of 2813
Quote:
Originally Posted by jc9394 View Post
Nice, love baby back rib, what rub you are using?

 

A buddy of mine makes his own from scratch, and named it "One Trick Pony".  A fitting moniker given that it's great on pork, but.. doesn't really work on chicken or other proteins under similar conditions.  

post #2625 of 2813
Quote:
Originally Posted by deadie View Post
 

Baby back ribs in Weber kettle.

And then!?

New Posts  All Forums:Forum Nav:
  Return Home
Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???