Topper's Grilling Advice!
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- Cousin Strawberry
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Re: Topper's Grilling Advice!
Its really hard to screw up a salmon fillet. Skin on, right on the grill.
Brown sugar and soy, a couple of wobbly pops and a toke then it's done
Brown sugar and soy, a couple of wobbly pops and a toke then it's done
If you need air...call it in
- Blob Mckenzie
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Re: Topper's Grilling Advice!
Even place it in tin foil, lemon juice, some spices, Jesus Reef how do you dry it the fuck out? Are you hammering it with barbecue sauce or mayonnaise?Cousin Strawberry wrote: ↑Fri Jan 21, 2022 8:39 pm Its really hard to screw up a salmon fillet. Skin on, right on the grill.
Brown sugar and soy, a couple of wobbly pops and a toke then it's done
“I don’t care what you and some other poster were talking about”
Re: Topper's Grilling Advice!
I used to cook it perfectly but frack the last few times it was just too dry. Tops is right I probably over cook. The way you mentioned was my way of cooking salmon before, I think I will go back to that.Vin Tanner wrote: ↑Fri Jan 21, 2022 9:09 pmEven place it in tin foil, lemon juice, some spices, Jesus Reef how do you dry it the fuck out? Are you hammering it with barbecue sauce or mayonnaise?Cousin Strawberry wrote: ↑Fri Jan 21, 2022 8:39 pm Its really hard to screw up a salmon fillet. Skin on, right on the grill.
Brown sugar and soy, a couple of wobbly pops and a toke then it's done
Re: Topper's Grilling Advice!
1)
dry the fillet on paper towel,
oil on skin side,
flesh side - salt, 5 spice,
oil in hot pan, get oil hot,
fish in pan skin side down
albumin starts coagulating, flip to skin side for a minute or so
turn off heat and back onto skin side
brush with maple syrup
brule the syrup with a butane/propane torch
2)
sliver scalion and ginger threads, hold in ice water
marinate fillet in soy and sesame oil for ~20 minutes, no more the 1/2 hour
fillets out of marinade onto foil and top with ginger and scallion threads
wrap and bake at 400F for 3-5 minutes
serve on star anise basmatti rice (cooked with butter), remove the star anise before serving
dry the fillet on paper towel,
oil on skin side,
flesh side - salt, 5 spice,
oil in hot pan, get oil hot,
fish in pan skin side down
albumin starts coagulating, flip to skin side for a minute or so
turn off heat and back onto skin side
brush with maple syrup
brule the syrup with a butane/propane torch
2)
sliver scalion and ginger threads, hold in ice water
marinate fillet in soy and sesame oil for ~20 minutes, no more the 1/2 hour
fillets out of marinade onto foil and top with ginger and scallion threads
wrap and bake at 400F for 3-5 minutes
serve on star anise basmatti rice (cooked with butter), remove the star anise before serving
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Strangelove
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Re: Topper's Grilling Advice!
Brown sugar and maple syrup? It’s not a f-ing dessert! Trying to keep my carbs down.
Otherwise the recipes sound good.
I often just stick my salmon in the oven, skin side down on a bed of salt. I brush it with garlic oil, then sprinkle with sesame seeds and wasabi powder.
Time depends on how thick it is, but I agree it’s essential not to overcook. Overcooked salmon gets very dry.
But done right it’s delicious.
I serve the salmon with broccoli and a hollandaise or lemon sauce. Or just sour cream with fish roe.
Alternatively just as it is with a greek salad.
As I said, trying to keep my carbs down. I gained some weight since my wife died and I’m trying to get back in shape.
Walking 10,000 steps per day and cutting the carb intake. Sadly the floor hockey on Fridays has been cancelled due to the recent omicron surge.
I still have reduced stamina since being ill, but I’m planning to start hitting the gym as well once we get back to working in the office rather than at home. I have a membership at a gym right across the street from work, so It’s easy to make a stop there before going home. For now the walks will have to make do. My watch monitors my pulse, and back in June, when I had just gotten out of the hospital, my pulse while asleep was in the upper 80’s, now it’s in the lower 60’s, so I’m getting better, but I’m still on 50% sick leave.
Fucking covid!
Otherwise the recipes sound good.
I often just stick my salmon in the oven, skin side down on a bed of salt. I brush it with garlic oil, then sprinkle with sesame seeds and wasabi powder.
Time depends on how thick it is, but I agree it’s essential not to overcook. Overcooked salmon gets very dry.
But done right it’s delicious.
I serve the salmon with broccoli and a hollandaise or lemon sauce. Or just sour cream with fish roe.
Alternatively just as it is with a greek salad.
As I said, trying to keep my carbs down. I gained some weight since my wife died and I’m trying to get back in shape.
Walking 10,000 steps per day and cutting the carb intake. Sadly the floor hockey on Fridays has been cancelled due to the recent omicron surge.
I still have reduced stamina since being ill, but I’m planning to start hitting the gym as well once we get back to working in the office rather than at home. I have a membership at a gym right across the street from work, so It’s easy to make a stop there before going home. For now the walks will have to make do. My watch monitors my pulse, and back in June, when I had just gotten out of the hospital, my pulse while asleep was in the upper 80’s, now it’s in the lower 60’s, so I’m getting better, but I’m still on 50% sick leave.
Fucking covid!
Whatever you do, always give 100 %!
Except when donating blood.
Except when donating blood.
Re: Topper's Grilling Advice!
Well I did salmon last night and used Tops #1 option except I do not have 5 spice so i made my own and I do not have a flame thrower (like who does) so i improvised. Turned out pretty good and much better than I have in the past.
Re: Topper's Grilling Advice!
Can the Canucks just win a Cup within the next 5 years.
Re: Topper's Grilling Advice!
I keep one of these in my kitchen.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Cousin Strawberry
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- Joined: Sat Jul 09, 2011 10:19 pm
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Re: Topper's Grilling Advice!
It is mostly demeanor, right Wizard? Don't reckon growing a mustache is in the cards for you eh?
"evolution"
Re: Topper's Grilling Advice!
I drink drip or moka pot coffee but thinking of a dedicated espresso machine.
Looking at a Gaggia Classic Pro, any others I should be looking at?
Looking at a Gaggia Classic Pro, any others I should be looking at?
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I'm amazed that so many people choose to be complete twats.
- Cousin Strawberry
- MVP
- Posts: 26187
- Joined: Sat Jul 09, 2011 10:19 pm
- Location: in the shed with a fresh packed bowl
Re: Topper's Grilling Advice!
DeLonghi usually has good stuff, the Breville’s get decent rating but I’ve had so many of their coffee machines crap out on me don’t know if I’d go with them.
Re: Topper's Grilling Advice!
He must have done that one way out. It's been like that since he 'left'.
Doc: "BTW, Donny was right, you're smug."