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What's for Dinner? (and for stu whats for breakfast) (pg. 4)
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| Schadenfreude |
the baby duck you will bring will match the wiskas i serve you quite nicely:p
i usually only eat meat 2 times a week, so i am really looking forward to gorging myself on the carcasses of the creatures God forgot aboot. |
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| shuni |
| tacos (carne asada, birria and adobada) |
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| igottaknow |
| I'm thinking of doing Blackened Mahi. I had it at a restaurant but they had two things going for them fresh fish and not overcooking (which I have a propensity for). |
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| Silky Johnson |
| I sort of compare cooking fish to cooking eggs. Gotta take it away from the heat source just before it's done, or else it'll end up overcooked. |
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| Halcyon+On+On |
| I didn't know you could overcook fish. |
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| Ian |
| quote: | Originally posted by Halcyon+On+On
I didn't know you could overcook fish. |
quite easily
and I'm with Jenn. I take my poached eggs off heat for the last 60 seconds whilst I dish up the other stuff and hopefully if i've not left them on too long, they're perfect.
also great food pics up in pictars ;) |
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| igottaknow |
| quote: | Originally posted by Ian
quite easily
and I'm with Jenn. I take my poached eggs off heat for the last 60 seconds whilst I dish up the other stuff and hopefully if i've not left them on too long, they're perfect.
also great food pics up in pictars ;) |
What makes it difficult if the cut of meat is thick or or like salmon varies in thickness. If I cooked steak and fish everyday I'd be a pro. I'm always getting guests who complain my salmon is pink inside. It's supposed to be idiot. But if you did really under cook it, its a pain to throw it back in the oven/grill and the juices have leaked out due to cutting it.
I'm making sound worth than it is but you get the point. |
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| Silky Johnson |
| Broiling is the easiest/most foolproof way to cook fish, imo. I love doing salmon under the broiler with a teriyaki or maple dijon glaze OMFG SO GOOD OM NOM NOM. |
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| Ian |
| i actually had my first ever fish that i didn't spit out immediately & screw my face up at. It was freshly caught sea bass baked with garlic, lemon and chives. Generally fish makes me heave, the texture & taste is gross. |
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| Sushipunk |
ing bots :stongue:
Anyway, making slow cooked beef massaman curry for dinner tonight. |
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