You know the real reason I eat so much salmon is that it is one of the few sea foods you can pair with red wine (pinot noir and Rhones blends and such). Been known to drink some of dat red wine.
Random Thoughts the 13th: Jason Takes RTT
- Thread starter Cyclones_R_GR8
- Start date
- Status
You know the real reason I eat so much salmon is that it is one of the few sea foods you can pair with red wine (pinot noir and Rhones blends and such). Been known to drink some of dat red wine.
You can tell it's a bye week for the Packers, everybody is out shopping today, even in the rain.
Just saw Packers plates that said IA ST8.
Possibly, but I don't see him driving a Honda minivan.Was it Lazard?
Brine it in a mix of salt and brown sugar overnight. Grill it on a cedar plank and baste generously and often with a combination of diced sun-dried tomatoes (with the oil), black pepper, and red wine vinegar. In place of the sun dried tomato thing, you can use mango salsa. They key to these is probably the brining in brown sugar overnight.
Something makes me think a brand new parent won't have the time to do this haha
@VeloClone and @SCyclone
My sister finally got back to me with the recipe. Turns out it's from the BH&G cookbook (the ubiquitous red plaid cook book).
2 cups granulated sugar
1 1/2 cups water
1/2 tsp salt
1/2 c light corn syrup
1 tsp vinegar
1 tsp vanilla
5 qts popped corn
Butter sides of saucepan.
In it, combine sugar, water, salt, syrup and vinegar.
Cook to hard ball stage (250)
Stir in vanilla.
Slowly pour over popped corn, stirring just to mix well.
Butter hands lightly; shape balls.
Makes 15 to 20 balls.
Right there with you. Walleye, please. Or, even better, halibut. The only way I can tolerate salmon is with lots of dill sauce.
My Iowa vanity plates read GBP4EVR. A lady at church came up to me some weeks ago and said, "I finally figured out what your license plate means!" I replied, "Oh really?" She says, "Yes - God be praised forever!" And I said, "We'll go with that!"
I'm the opposite. I prefer salmon over white fish. White fish is just so bland.
We do like both, but we prefer salmon. Our 16yr old is the only kid we can convince to eat it so far—she loves it. We just grill with a bit of lemon pepper seasoning. The key is good salmon, though.
He was a wide receiver? He's a big kid that throws a pretty ball. I hadn't watched much of them play before that game and when I did it was ground level around the goal line so I didn't have a good view, but his throws in that game were pretty much universally right on the money. He's also a strong runner who seems to be able to run through some contact. I was starting to wonder where he was looking to go play for college.
I texted Mrs. Velo about him during the game and she said I should let the ISU staff know about him. I texted back that we already got our Minnesota QB out of Buffalo.
My favorite cooking method is to cook the whole fish (head & tail can be removed). Place it on a large piece of foil that has been sprayed with Pam (or something similar). Baste inside with melted butter, then place a layer of thinly sliced onion inside followed by a layer of thinly sliced lemon, then sprinkle with brown sugar. Close the fish and wrap the sprayed foil loosely around it. You can bake the foil wrapped on a cookie sheet at 450 for a half hour or until flaky (time depends on size of fish), or you can place it on a closed grill & cook it that way (turn it every so often). We usually bake; it's easier.
Dang, it's nummy!!!
But it's better with FRESH PACIFIC salmon, which you can't get in the midwest.
Last edited:
- Status
