What's cookin', good lookin'?

[Collar_N_Cuffs]

I hesitate to post this, because the way I learned of it was from a rather juvenile Buzz Feed video my daughter sent me (knowing I'm intrigued by unusual foods). Apparently there is some sort of Swedish food called "surströmming" that is pretty remarkably unpleasant in smell, appearance and taste. Now, I'm well aware that fermented fish of one type of another is a fairly universal thing from nearly the dawn of culinary time. I'm even willing to argue that fish sauce as a condiment has its place in some forms of cookery. But this stuff sounds pretty awful.

Seela and anyone else who might have run across it, what say you?

Was it the video of the guys from Texas trying to eat it?
Because if so, I admit I couldn't watch it all the way to the end
Seela and Iris have talked about it a bit. I think it's an acquired taste

 

[seela]

I hesitate to post this, because the way I learned of it was from a rather juvenile Buzz Feed video my daughter sent me (knowing I'm intrigued by unusual foods). Apparently there is some sort of Swedish food called "surströmming" that is pretty remarkably unpleasant in smell, appearance and taste. Now, I'm well aware that fermented fish of one type of another is a fairly universal thing from nearly the dawn of culinary time. I'm even willing to argue that fish sauce as a condiment has its place in some forms of cookery. But this stuff sounds pretty awful.

Seela and anyone else who might have run across it, what say you?

I've been having lots of surströmming conversations this year for some reason.

I'm proud D) to tell surströmming isn't only Swedish, we have it here as well. There are areas in Central Finland where it's still eaten (and Central Finland is area that doesn't have ties with the Swedish culture, generally, so it can be deduced that rotting fish isn't just Swedish cultural import here), but it is much more popular in Sweden than it is in Finland.

I've had surströmming twice, I think, in my life and I'm no a fan of it. The can has to be opened under water to keep the stink at bay when you first open it, but even so I think it smells pretty nasty. Once you get over that first smell, it isn't absolutely horrible, especially if you have sauce to go with it and mask the taste a little, but it most certainly isn't something I'd like to have daily, or even yearly.

There's also hákarl in Iceland, which according to Iris (and several other people) is really nasty stuff. It's rotten shark. The shark is actually poisonous for humans to eat unless you let it rot first. I always wonder who came up with that method.

"Hmm, eating this fish makes us vomit or die, but how about we dig a hole, dump it there for X amount of time and then try eating it to see if we survive that, sounds like a plan."

Edit: Ok, I checked the beginning of the video. Two major mistakes made there already. 1) They didn't open the can in a bucket of water. 2) They opened the can indoors.

Folks, do not do that! At least not unless you have industrial fans to help get rid of the smell afterwards.

 

[La damnee elle la licorne]

 

[DiskoTroop]

So this weekends mystery box includes: halibut, bananas, king salmon, beets and beet greens, cambozola, and dungeness crab. Any ideas?

 

[IrisAlthea]

So this weekends mystery box includes: halibut, bananas, king salmon, beets and beet greens, cambozola, and dungeness crab. Any ideas?

That's a bit of a challenge, isn't it?
My thoughts go to fish cooked "in packages", for some reason.

 

[desertslave]

So this weekends mystery box includes: halibut, bananas, king salmon, beets and beet greens, cambozola, and dungeness crab. Any ideas?

The halibut and crab in a cream soup with the cambozola would be tasty. The beet greens could go in for a bit of color. Or bananas could pair up with the halibut. Salmon with a roasted beet mash. (Hmmm, maybe banana in that, too.)

 

[La damnee elle la licorne]

 

[1sickbastard]

So this weekends mystery box includes: halibut, bananas, king salmon, beets and beet greens, cambozola, and dungeness crab. Any ideas?

Make a 'basket' of aluminum foil, use the beet greens as a bed, salmon on top of the greens, squeeze some lemon juice and maybe a touch of white wine, fold over the edges of the foil and cook in a hot oven (or a hot grill with a cover) for about 15 minutes (depending on how thick the fillet and how hot the oven/grill).

 

[La damnee elle la licorne]

 

[DiskoTroop]

Lots of good suggestions and I appreciate that. I have a job which gives me access to all kinds of foods but in unpredictable ways. Anyway the menu has been set and it looks like poached king salmon with peas and wild mushrooms (although unfortunately morels have past) and sweet corn and halibut tamales. not sure yet on the greens, the cheese, and the bananas but quite frankly I can just eat that stuff off the knife. I like the idea of incorporating it with the crab into a soup but it is going to be a warm weekend, Maybe some sort of tartlet might make sense

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[IrisAlthea]

I hit a bread wall. G put the last loaf in the freezer. I think a lip wobble of almost tears is never a good reaction to food.

So a relief of no bread supper, but not carb free, we will have a little wild rice. With a chicken, simply roasted, his cavity stuffed with limes, and lime mint and lemon thyme, and like juice beaten in the the butter pushed under his skin. And with this just some simple salad. Basic food.

Now I'm curious. What's the thing with bread?
Just ignore, if you don't want to answer though. I'm old enough to know I shouldn't be so curious.

 

[La damnee elle la licorne]

 

[BiBunny]

No matter how much you love it (and believe me, I do), bread doesn't always sit so well in the summertime, either.

 

[La damnee elle la licorne]

 

[desertslave]

So on our little purple car jaunt yesterday Master ordered a cup of the restaurant's "Killer Chili" which we both sampled. I was a bit overwhelmed by the heat (which waited to hit, until after the flavors introduced themselves), but discovered that simply dipping the french fries into the cup was a pretty good deal. Master was a bit shocked by that maneuver, but got into it, too.

When we were finished, he ordered another cup to go, to which we added the table leftovers.

This morning we had scrambled eggs, reheated leftover chili, and shredded manchego cheese along with their homemade soft flour tortillas. It all mixed to turn down the heat juuust enough (IMO) and was absolutely delicious!

I think we need another gallon.

 

[IrisAlthea]

No, it's ok, I can answer bread questions,. I'm working up to posting a more intimate question.....

..I just...had enough! It sits heavily in me and weighs me down, and so eating it all the time felt not like a delicious treat ( who doesn't love good bread?) but starting to feel like torture. If it were once a week it would feel like a lot, but because G is home so much ATM its up to four days a week I am eating bread and its just too much for me.

I also have to be careful for syndrome x ( per diabetes) and too high proportion of delicious carbs is an easy way to get there with out noticing in otherwise healthy diet in some people.

I have to really watch what I eat because of health situations, yet really dislike 'fussiness' or waste or lack of appreciation for things. It was hard for me to say to G about the bread I think because it feels like saying 'I do not appreciate your enthusiasm in this area, I cannot share this with you for a while'. People find rejection of food labour, rejection of love sometimes.

We did the chicken together though.

I try to get most of my carbs from vegetables for health reasons too.
I totally get how difficult it can be to say no thanks to homemade treats.

No matter how much you love it (and believe me, I do), bread doesn't always sit so well in the summertime, either.

I seem to be without natural brakes when it comes to bread and pasta, unfortunately.

 

[BiBunny]

I seem to be without natural brakes when it comes to bread and pasta, unfortunately.

Me, too. I'm actually allergic to yeast and probably shouldn't eat that much yeast bread because of it (it makes my throat all itchy and my nose runny, and it drives me mad), but that doesn't seem to stop me, either.

 

[seela]

Doro wot and gomen wot with injera.

 

[Collar_N_Cuffs]

Doro wot and gomen wot with injera.

Seela's had a stroke!

 

[seela]

Seela's had a stroke!

*posting just to prove I haven't had a stroke*

It was delicious! I bought red teff flour, and now the injera turned dark brown. Looked like chocolate crepes.

 

[Collar_N_Cuffs]

*posting just to prove I haven't had a stroke*

It was delicious! I bought red teff flour, and now the injera turned dark brown. Looked like chocolate crepes.

Whew! Good to know

Question for the group - has anyone ever made Pad Thai and had the noodles come out real gloopy and starchy? Anybody have any suggestions to avoid this? Thanks!

 

[LWulf]

Whew! Good to know

Question for the group - has anyone ever made Pad Thai and had the noodles come out real gloopy and starchy? Anybody have any suggestions to avoid this? Thanks!

It sounds like you are soaking the noodles for too long.

 

[midwestyankee]

Whew! Good to know

Question for the group - has anyone ever made Pad Thai and had the noodles come out real gloopy and starchy? Anybody have any suggestions to avoid this? Thanks!

Methinks you should delete the number of that Thai place from your phone and find a Thai place where someone knows how to cook.