Random Thoughts the 13th: Jason Takes RTT

Discussion in 'Off-Topic' started by Cyclones_R_GR8, Jan 1, 2019.

  1. BoxsterCy

    BoxsterCy Well-Known Member

    Sep 14, 2009
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    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. :rolleyes:
     
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  2. stormchaser2014

    stormchaser2014 Well-Known Member

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    You can tell it's a bye week for the Packers, everybody is out shopping today, even in the rain.
     
  3. stormchaser2014

    stormchaser2014 Well-Known Member

    Mar 12, 2012
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    Just saw Packers plates that said IA ST8.
     
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  4. ImJustKCClone

    ImJustKCClone Well-Known Member
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    Oh????
     
  5. ImJustKCClone

    ImJustKCClone Well-Known Member
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    Was it Lazard? :D
     
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  6. stormchaser2014

    stormchaser2014 Well-Known Member

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    Possibly, but I don't see him driving a Honda minivan.
     
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  7. jcyclonee

    jcyclonee Well-Known Member

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    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.
     
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  8. Rabbuk

    Rabbuk Well-Known Member

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    Something makes me think a brand new parent won't have the time to do this haha
     
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  9. NWICY

    NWICY Well-Known Member

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    Al Lazard?
     
  10. NWICY

    NWICY Well-Known Member

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    Warmed up chicken tenders oven baked fries and a beer. Oh well not every meal is perfect but it's not bad.
     
  11. ImJustKCClone

    ImJustKCClone Well-Known Member
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    @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.
     
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  12. Rabbuk

    Rabbuk Well-Known Member

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    huh i always assumed that marshmallow was the binder on those. I'm not a big fan of them regardless haha
     
  13. SCyclone

    SCyclone Well-Known Member

    Mar 11, 2014
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    Right there with you. Walleye, please. Or, even better, halibut. The only way I can tolerate salmon is with lots of dill sauce.
     
  14. SCyclone

    SCyclone Well-Known Member

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    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!" :rolleyes:
     
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  15. cycloneG

    cycloneG Well-Known Member

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    I'm the opposite. I prefer salmon over white fish. White fish is just so bland.
     
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  16. Cybirdy

    Cybirdy Well-Known Member

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    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.
     
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  17. cowgirl836

    cowgirl836 Well-Known Member

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    maybe for a weekend, probably not a weeknight though
     
  18. VeloClone

    VeloClone Well-Known Member

    Jan 19, 2010
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    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. ;)
     
  19. ImJustKCClone

    ImJustKCClone Well-Known Member
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    #13059 ImJustKCClone, Nov 18, 2019
    Last edited: Nov 18, 2019
    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.
     
  20. ImJustKCClone

    ImJustKCClone Well-Known Member
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