i'm also wondering -- is it okay to freeze fish? i mean, i know it's better to never freeze anything - but with fish, will it get weird if i freeze it? (say i buy a whole snapper and scale/cut it up myself to save some moolah - how long would it stay in the freezer, and would it retain its snappiness?)
dressed, fully dressed or whole dressed all pretty much mean that the fish has been gutted, scaled and that some of the fins have been taken off. If you want it filleted just ask for a fillet.
As pip mentioned, you have to be pretty quick when freezing fish. In my freezer right now I have a bunch of tilapia and salmon. For the snapper, you can likely get a whole one that would satisfy you and bombs pretty easy. Or just buy two smaller fish. No need to take it apart. Just bake and serve...that is unless you get weirded out by a whole fish hitting the table.
Dru has a point, if it's one of those forman's that squeeze the food, you'd do better in the oven or on a skillet or grill.
I made yogurt in my crock pot last night because I fucking love yogurt and crock pots are fucking amazing. I ate it tonight and I'm not sick. Its good but I need to strain it to thicken it up a bit. I like it thick and creamy.
Mmmm, think and creamy home made yogurt.
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I Win Swordfightsall the traits of greatnessstarlight at my feetRegistered Userregular
edited January 2010
I have always wanted to try beef wellington after that episode of spongebob
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
edited January 2010
So, christmas eve before leaving to visit the in-laws I roasted a bunch of garlic to take with me, as I was making mashed potatoes and didn't want to have to roast it there.
I forgot to bring the garlic with me.
So now I'm finding other uses for it. Tonight 2 bulbs were mixed with butter to make some incredible garlic bread. I'm finding the roasted stuff has a much less powerful flavour than raw garlic, but the roasted flavour/texture is incredible.
I still have one bulb left in the fridge, any other suggestions?
The rest of supper is spaghetti with homemade sauce and red wine. Life is good.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited January 2010
I love getting some toasted bread (similar to the stuff used in bruschetta) and just wiping it on that.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited January 2010
Oh man.
My favourite thing to do with a head of garlic is use it instead of tomato sauce for homemade pizzas. You just cut off the top quarter (the bit where it comes to a point, not where the stalk was), rub it with olive oil, wrap it in tinfoil and roast it in the oven. Then when it's all soft and roasty, open it up, pop the cloves out to taste and spread them on top of your semi-baked pizza crust (homemade or otherwise).
I like mine with artichoke hearts, roasted red peppers, basil leaves and feta cheese. And sometimes kalamata olives and fresh thyme pinched on top.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I made 2 dishes from Tyler Florence's "Dinner at My Place" cookbook this weekend, one was awesome (penne with sausage, tomato, and peas but we sub'ed broccoli for the peas) and the other was blah. The blah was his "wife's pregnancy pasta" which was just pasta with sabayon and fried pancetta & garlic sprinkled on top. His sabayon recipe was 6 eggs, cup of milk, cup of heavy cream, blended over a double boiler for 7-8 minutes, then add 1/4 cup parmesan and some pepper. That sauce added no flavor at all, seemed like we were eating a bowl of plain pasta with bacon on top.
Is there a better sabayon, or should I not even bother with sabayon?
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PiptheFairFrequently not in boats.Registered Userregular
My favourite thing to do with a head of garlic is use it instead of tomato sauce for homemade pizzas. You just cut off the top quarter (the bit where it comes to a point, not where the stalk was), rub it with olive oil, wrap it in tinfoil and roast it in the oven. Then when it's all soft and roasty, open it up, pop the cloves out to taste and spread them on top of your semi-baked pizza crust (homemade or otherwise).
I like mine with artichoke hearts, roasted red peppers, basil leaves and feta cheese. And sometimes kalamata olives and fresh thyme pinched on top.
Yeah, that's how I roasted mine. Gonna have to try both that and Blake's toast spread suggestions.
I bought a ton of fresh garlic last month from the local source market at the end of my street. Last year I ran out, and because they rely on the farmers supplying them, they didn't get any more from Late Jan/Feb through till summer. Trying to avoid having to go back to the dried out stuff they import from china, so I stocked up.
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Paninis are delicious
dressed, fully dressed or whole dressed all pretty much mean that the fish has been gutted, scaled and that some of the fins have been taken off. If you want it filleted just ask for a fillet.
As pip mentioned, you have to be pretty quick when freezing fish. In my freezer right now I have a bunch of tilapia and salmon. For the snapper, you can likely get a whole one that would satisfy you and bombs pretty easy. Or just buy two smaller fish. No need to take it apart. Just bake and serve...that is unless you get weirded out by a whole fish hitting the table.
Dru has a point, if it's one of those forman's that squeeze the food, you'd do better in the oven or on a skillet or grill.
well, a combination of it being slanted to drain off fat along with it pressing the food it cooks to squeeze out even more
It is a new thing I discovered. Don't let the white people know of it
It's the same reason that cotton feels soooo gooooood.
BAG OMELETS ARE BOILED YOU JERK! YOU JEEEEEEEERRRRRRRRRRRK!
I was out of bread to make into toast though, so i put my eggs on ego waffles :oops:
My step-dad is a Schwan man, so we get dat shit on da cheap. It's pretty boss.
I might actually prefer the waffles to regular toast, actually... hm. Experimentation has once again yielded excellent results.
I also grill a mean Filet Mignon
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Let it rest.
Slice it aaaaaaand the fucking thing wasn't done yet. Awesome.
It's back in the oven, but I fear the damage is done.
better start making a sauce for what is unfortunately likely going to be a dry piece of meat
I seared off the ends that I sliced and put it back in the over for about 10 minutes. Pulled it, short rest and sliced again.
The only unsalvageable parts were the ends, but those tend to go a little gray in wellingtons anyway.
Still, I'm a little irked. 35 minutes in the oven at 400 degrees and it was still damn near raw in the middle. Rabble rabble.
But, whatever, it was paired with hot crash potatoes (I'm going to use butter next time, not olive oil) and a nice Yuengling.
Nice little birthday dinner for the lady.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
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did you accompany it with a nice red wine?
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Mmmm, think and creamy home made yogurt.
Same but it was King of the Hill for me
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
I forgot to bring the garlic with me.
So now I'm finding other uses for it. Tonight 2 bulbs were mixed with butter to make some incredible garlic bread. I'm finding the roasted stuff has a much less powerful flavour than raw garlic, but the roasted flavour/texture is incredible.
I still have one bulb left in the fridge, any other suggestions?
The rest of supper is spaghetti with homemade sauce and red wine. Life is good.
It's incredibly sweet and not too overpowering.
Satans..... hints.....
My favourite thing to do with a head of garlic is use it instead of tomato sauce for homemade pizzas. You just cut off the top quarter (the bit where it comes to a point, not where the stalk was), rub it with olive oil, wrap it in tinfoil and roast it in the oven. Then when it's all soft and roasty, open it up, pop the cloves out to taste and spread them on top of your semi-baked pizza crust (homemade or otherwise).
I like mine with artichoke hearts, roasted red peppers, basil leaves and feta cheese. And sometimes kalamata olives and fresh thyme pinched on top.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I made 2 dishes from Tyler Florence's "Dinner at My Place" cookbook this weekend, one was awesome (penne with sausage, tomato, and peas but we sub'ed broccoli for the peas) and the other was blah. The blah was his "wife's pregnancy pasta" which was just pasta with sabayon and fried pancetta & garlic sprinkled on top. His sabayon recipe was 6 eggs, cup of milk, cup of heavy cream, blended over a double boiler for 7-8 minutes, then add 1/4 cup parmesan and some pepper. That sauce added no flavor at all, seemed like we were eating a bowl of plain pasta with bacon on top.
Is there a better sabayon, or should I not even bother with sabayon?
No man should have that kind of power.(Twitter)
What is riesling?
That probably would taste much better.
Weird his receipe left it out. Wonder if that was to make it completely safe for his (then) pregnant wife.
No man should have that kind of power.(Twitter)
a white wine
and sabayon/zabagillion are dessert custards
Yeah, that's how I roasted mine. Gonna have to try both that and Blake's toast spread suggestions.
I bought a ton of fresh garlic last month from the local source market at the end of my street. Last year I ran out, and because they rely on the farmers supplying them, they didn't get any more from Late Jan/Feb through till summer. Trying to avoid having to go back to the dried out stuff they import from china, so I stocked up.
Swill/Zombies/etc you guys planning to come up?!
Thought it was Marsala Wine not Riesling.
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Behold the annhilation of the extraterrestrial and the rise of the machines.
Hail Satan!
WISHLIST
It probably was in the Italian tradition before the French got their hands on it and turned it into cuisine.