What Are You Eating Today?

[ideologyhunter]

Shoo Fly Pie with whipped cream.
The finest Amish creation if you leave out windmill-powered marital aids.

[Treedbear]

Yesterday we had salmon. She garnished with mustard, breadcrumbs and a few other ingredients. It was soooooo good I ate it skin and all just like a grizzly. The fillets were individually frozen which made things very easy, just defrost for a day in the fridge.

I'm probably killing the planet but buying a bag of frozen, wild-caught filets from Walmart is the cheapest option with salmon.

I picked up two 1-pound packs and have been trying some recipes. First one was to saute and then make a sauce with diced tomato, garlic, onion, and wine. Next I tried a saute, then make sauce from olive oil, butter, onion, lemon juice + zest. Both of them tasted very fishy. I was hoping that wouldn't be the case but I kind of expected that with frozen salmon. So I looked up what to do on the web. The usual remedy is to soak salmon in milk for an hour or so. Others say this didn't work but try soaking in salt/sugar solution and then dry rub with the same and wait an hour for liquid to ooze out. I tried the second one but still tasted fishy, even with quite a bit of lemon. Does anyone have a solution for someone who can't afford fresh salmon even when it's on sale for $8 a pound? My go-to fish these days is frozen swai or tilapia. No problem with fishy-ness. But I love fresh salmon. BTW, the Walmart salmon pakage states: "100% Sustainability. Sustainably sourced. Independently Certified to the MSC standard for a well-managed and sustainable fishery."

[gmbteach]

Yesterday we had salmon. She garnished with mustard, breadcrumbs and a few other ingredients. It was soooooo good I ate it skin and all just like a grizzly. The fillets were individually frozen which made things very easy, just defrost for a day in the fridge.

I'm probably killing the planet but buying a bag of frozen, wild-caught filets from Walmart is the cheapest option with salmon.

I picked up two 1-pound packs and have been trying some recipes. First one was to saute and then make a sauce with diced tomato, garlic, onion, and wine. Next I tried a saute, then make sauce from olive oil, butter, onion, lemon juice + zest. Both of them tasted very fishy. I was hoping that wouldn't be the case but I kind of expected that with frozen salmon. So I looked up what to do on the web. The usual remedy is to soak salmon in milk for an hour or so. Others say this didn't work but try soaking in salt/sugar solution and then dry rub with the same and wait an hour for liquid to ooze out. I tried the second one but still tasted fishy, even with quite a bit of lemon. Does anyone have a solution for someone who can't afford fresh salmon even when it's on sale for $8 a pound? My go-to fish these days is frozen swai or tilapia. No problem with fishy-ness. But I love fresh salmon. BTW, the Walmart salmon pakage states: "100% Sustainability. Sustainably sourced. Independently Certified to the MSC standard for a well-managed and sustainable fishery."

I am very lucky in that a fillet of salmon is around $5 here - fresh - which means I can freeze it. It is caught in Tasmania, and how it gets here fresh, I am not sure, but the supermarket sells fish as either ‘fresh’ or ‘thawed for your convenience’. The latter cannot be frozen again.

$5 may sound a lot, however, it’s no more expensive than equivalent steak value, so feel okay about it.

I can also get fresh Barra or snapper. I avoid fish that is ‘thawed’ or from Asian countries and have been ok so far.

With most fish, my go to is a little extra virgin olive oil, a little lemon juice and some pepper. I keep it simple.

[Treedbear]

Yesterday we had salmon. She garnished with mustard, breadcrumbs and a few other ingredients. It was soooooo good I ate it skin and all just like a grizzly. The fillets were individually frozen which made things very easy, just defrost for a day in the fridge.

I'm probably killing the planet but buying a bag of frozen, wild-caught filets from Walmart is the cheapest option with salmon.

I picked up two 1-pound packs and have been trying some recipes. First one was to saute and then make a sauce with diced tomato, garlic, onion, and wine. Next I tried a saute, then make sauce from olive oil, butter, onion, lemon juice + zest. Both of them tasted very fishy. I was hoping that wouldn't be the case but I kind of expected that with frozen salmon. So I looked up what to do on the web. The usual remedy is to soak salmon in milk for an hour or so. Others say this didn't work but try soaking in salt/sugar solution and then dry rub with the same and wait an hour for liquid to ooze out. I tried the second one but still tasted fishy, even with quite a bit of lemon. Does anyone have a solution for someone who can't afford fresh salmon even when it's on sale for $8 a pound? My go-to fish these days is frozen swai or tilapia. No problem with fishy-ness. But I love fresh salmon. BTW, the Walmart salmon pakage states: "100% Sustainability. Sustainably sourced. Independently Certified to the MSC standard for a well-managed and sustainable fishery."

I am very lucky in that a fillet of salmon is around $5 here - fresh - which means I can freeze it. It is caught in Tasmania, and how it gets here fresh, I am not sure, but the supermarket sells fish as either ‘fresh’ or ‘thawed for your convenience’. The latter cannot be frozen again.

$5 may sound a lot, however, it’s no more expensive than equivalent steak value, so feel okay about it.

I can also get fresh Barra or snapper. I avoid fish that is ‘thawed’ or from Asian countries and have been ok so far.

With most fish, my go to is a little extra virgin olive oil, a little lemon juice and some pepper. I keep it simple.

That's the advantage of living on an island. Or maybe it's the kind of pepper you've got. You call it 'paypa', right? At least that's the way Annabelle Langbein the Free Range Cook says it. I saw a cooking travelogue show on tv yesterday and they were at an olive grove in Victoria. They were using an herb called "saltbush" on their fish. Couldn't find any on Amazon though or I wooda tried some.

Prices of certain foods have been dropping lately such as olive oil. Beef and pork are pretty stable. I still have to buy the leaner and therefore cheaper cuts of beef that go for ~$3.49 per pound when on sale. A good neutral olive oil can be had for $10 for 3 liters, where it use to be $15 before covid. But fish is continually going higher. I dismiss stories that swai from Vietnam is unsafe and think it's just that since they refer to it as catfish it gets the catfish industry down south all tied up in knots. From what I've seen on TV if I want really fresh fish I should move to either Japan or Norway. Actually, I did just buy 20 5 oz. cans of solid white tuna for $.84 each. Haven't seen them at less than $1 for years. And the coffee I like best (Chockful O'Nuts half-caff) usually goes for $5 per 10 oz can and on sale for $1.99. But recently on sale for $1.49 ea. That's what it was maybe 6 years ago!

[gmbteach]

I am very lucky in that a fillet of salmon is around $5 here - fresh - which means I can freeze it. It is caught in Tasmania, and how it gets here fresh, I am not sure, but the supermarket sells fish as either ‘fresh’ or ‘thawed for your convenience’. The latter cannot be frozen again.

$5 may sound a lot, however, it’s no more expensive than equivalent steak value, so feel okay about it.

I can also get fresh Barra or snapper. I avoid fish that is ‘thawed’ or from Asian countries and have been ok so far.

With most fish, my go to is a little extra virgin olive oil, a little lemon juice and some pepper. I keep it simple.

That's the advantage of living on an island. Or maybe it's the kind of pepper you've got. You call it 'paypa', right? At least that's the way Annabelle Langbein the Free Range Cook says it. I saw a cooking travelogue show on tv yesterday and they were at an olive grove in Victoria. They were using an herb called "saltbush" on their fish. Couldn't find any on Amazon though or I wooda tried some.

Prices of certain foods have been dropping lately such as olive oil. Beef and pork are pretty stable. I still have to buy the leaner and therefore cheaper cuts of beef that go for ~$3.49 per pound when on sale. A good neutral olive oil can be had for $10 for 3 liters, where it use to be $15 before covid. But fish is continually going higher. I dismiss stories that swai from Vietnam is unsafe and think it's just that since they refer to it as catfish it gets the catfish industry down south all tied up in knots. From what I've seen on TV if I want really fresh fish I should move to either Japan or Norway. Actually, I did just buy 20 5 oz. cans of solid white tuna for $.84 each. Haven't seen them at less than $1 for years. And the coffee I like best (Chockful O'Nuts half-caff) usually goes for $5 per 10 oz can and on sale for $1.99. But recently on sale for $1.49 ea. That's what it was maybe 6 years ago!

Ummm, our ‘island’ is bigger than the USA! To get from Tasmania to here is a good 2 1/2 days drive! They must fly it in.

Hmmm my husband corrected me, apparently mainland Australia Is a smidgeon smaller than the USA!

But we still have the biggest state!

[gmbteach]

This was our dinner tonight!

[Angry Floof]

Stunning! You have indeed mastered roast pork and crackling.

[southernhybrid]

Last night's dinner was a disaster. We had some frozen yellow fin. tuna steaks that Mr. Sohy grilled. It wasn't his fault that it was so awful, tasteless and dry. Frozen yellow fin tuna just doesn't meet our high standards regarding what fish should taste like. But, my two dogs aren't nearly as fussy, so they had yellow fin tuna for breakfast with their dry food and they will have it again tonight.

I had a peanut butter and jelly sandwich for lunch with an apple and a few potato chips. It was a gourmet delight compared to last night's tuna.

I know. I know. I should be ashamed for being such a spoiled first world brat.

[gmbteach]

Stunning! You have indeed mastered roast pork and crackling.

After I have made Bilby’s lunches for three days, the rest will get blitzed up with carrot, capsicum, onion and other veg to make a pasta sauce.

[ZiprHead]

I made a pot roast in my instant pot (not one of the name brand ones but works the same). I love that thing.

What I loved more was the gravy that came out of it. I got eccentric with the juice seasonings. Beef broth with lots of garlic, fresh ground pepper, a little seasoned salt, lots of Worcester sauce, and one of those small bottles of sauvignon blanc wine. After cooking the roast, the juice went into a pan for making the gravy, boiling and mixing in lots of beef gravy mix you get from any grocery store. Holy shit was it good. And enough left over to freeze a couple cups worth for later use.

I know it's not good for you but damn. No matter, I'll probably never be able to recreate it again.