Twelfth Post!

[hoisinsauce]

POST NAMER TBC-- work harder, meme!

Welcome back, anyway! Chat fandom, media, creative things, weirdness from around the net, funny stuff, anything! Meme awaits!

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Comments

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

https://www.justonecookbook.com/salmon-and-ikura-dashi-chazuke/
https://www.justonecookbook.com/how-to-cook-salmon-salted-salmon/

Picked up sushi-grade coho salmon in my last order, so I made ochazuke with it fresh and salted the rest for later. My ochazuke is infinitely less fancy than the recipe provided, though - no ikura, negi in place of nori, and my knife really needs some sharpening because those cuts did not look pretty. I think I also didn't let the soup cool enough, too, because when I poured it over my salmon it pretty much cooked everything through. Still turned out great with lovely texture, but it was not at all sashimi.

Shiozake turned out great. I pan-fried it because I was too lazy to preheat my oven, and the texture and flakiness of the fish was great. Definitely salty, though, and might do better in a soup-based dish where the salt can leach out a bit.

This is probably my last fishventure for a bit! It's winter and there's very little local fishing going on right now - choices are pretty much frozen Alaskan salmon, farmed trout, or sablefish for the next few months. Hopefully in the spring my adventures will continue!

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

> I think I also didn't let the soup cool enough, too, because when I poured it over my salmon it pretty much cooked everything through.

This is what happens to me with any recipe in which a hot ingredient needs to be within a million miles of an egg. I even managed to make fried egg when washing out an old jar of lemon curd, the other day.

Re: Fooooooooooooooooooood - Fishventures

[(Anonymous)]

Feels like it's the opposite for me. :( My shakshuka always ends up with me waiting for watery egg bits to solidify. It's probably a skill issue since I'm not making proper divots and then spooning the sauce over the eggs while they cook, but I want to complain about it anyways.