Best tried and true scalloped potato recipe: GO! (Minus any that use meat as an integral component, please. )
My dad's got a dynamite recipe that pretty much dominates every family holiday dinner. It involves Cheese Wiz, a can of sliced jalapenos and a jar of Mrs Renfro's Green Salsa. Sadly, I don't have the recipe on me currently...
Speaking of Mrs Renfros Salsa, I saw that they had put a Ghost Pepper Salsa on the market recently and I was deeply considering trying it. Has anyone sampled it?
how did you prepare it? I'm a big fan of whole snapper wrapped in aluminium foil with some lime, ginger, coriander and parsley chuckled onto a BBQ hotplate. man, it's so good.
Just out of interest, how much do you pay for snapper in NY?
i put olive oil, garlic, oregano, lemon, mixed up, put the snapper in it, put snapper on pan, put cut up slices of tomato on it, put more oregano on top and baked it
basically i used the first recipe i found on google
came out well
how much do i pay? well, i was at whole foods, so $$$$, aka like 22/lb
and i had like half a lb
damn pricey
also, yesterday i made baked yam fries! not really fries...
I made some lamb rump in a tapenade the other day, it worked out pretty well. I'm not a fan of anchovies at all, but they really add a much needed kick to my tapenade.
@shazkar, man no kidding about snapper prices. I usually pay about $15/lb or thereabouts, is your snapper locally caught?
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
edited January 2011
huzzah. cornish game hens tonight.
dad's 'cooking' so fairly uninspiring side dishes, just rice mixed with garlic powder, onion powder, cream of mushroom soup. The Hens are seasoned with, garlic, onion, pepper, flour, paprika.
i can't wait until i can start experimenting with spices and herbs and things again.
Help me cook frozen chicken breasts. Basically, I want to throw a bag of these in the oven and cook them all at once. I don't know what I should put on them for flavor and I don't know how long they need to cook.
here is what is easy and good
when you are defrosting the chicken breasts, mix a brine. that's 1 tbsp sugar and 1/2 tbsp salt with 1 cup of water. you can add peppercorns or a bay leaf or something if you like.
put the frozen breasts in a ziploc baggie with the brine. leave it in the fridge overnight.
take the breasts out of the bag, rinse them and pat them dry, then cook them.
i recommend dredging them in flour seasoned with salt and pepper and sauteeing them in a mixture of 1/2 butter and 1/2 olive oil.
you can make a big batch without much trouble and rewarm them whenever you want
if you don't brine the breasts first they will be dry and tasteless and even worse when reheated.
what if you're brining something that is already defrosted?
Help me cook frozen chicken breasts. Basically, I want to throw a bag of these in the oven and cook them all at once. I don't know what I should put on them for flavor and I don't know how long they need to cook.
here is what is easy and good
when you are defrosting the chicken breasts, mix a brine. that's 1 tbsp sugar and 1/2 tbsp salt with 1 cup of water. you can add peppercorns or a bay leaf or something if you like.
put the frozen breasts in a ziploc baggie with the brine. leave it in the fridge overnight.
take the breasts out of the bag, rinse them and pat them dry, then cook them.
i recommend dredging them in flour seasoned with salt and pepper and sauteeing them in a mixture of 1/2 butter and 1/2 olive oil.
you can make a big batch without much trouble and rewarm them whenever you want
if you don't brine the breasts first they will be dry and tasteless and even worse when reheated.
what if you're brining something that is already defrosted?
do the same thing. just put them in the brine overnight.
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Irond WillWARNING: NO HURTFUL COMMENTS, PLEASE!!!!!Cambridge. MAModeratorMod Emeritus
edited January 2011
so i have a 5 pound pork loin
what do i do with it dudes?
i am kind of thinking of figuring out a way to brine it, then rubbing it with like a chipotle sauce and roasting it
I know its been a while since I posted in this thread but cooked something new today. Was pretty easy but was also delicious. Nice meal especially since you get to drink the sake afterwards.
1 1/2 cups of dashi but I used chicken base. I actually used one full can because I had like 1/4 of a cup left anyways.
5 table spoons soy
3 table spoons mirin
1 1/2 tbs or so of sugar
1 tbs of sake
1 lb of thinly chopped beef
3 medium shitake mushrooms
1 medium onion or half a large onion
Veggies of choosing, I did asparagus tonight
Cooking is easy. Simmer sauce and get it all mixed together. Add veggies and simmer for about 5 to 10 minutes. Add meat and simmer for another 5 to 10 minutes or till all cooked. I added cornstarch to thicken it a bit but you might half to.
I tried to cook muffins for the first time about a week ago, and it was surprisingly easy. I experimented with another batch today, and it looks like the recipe I used is great for cooking a basic muffin to which I can add anything I want. The recipe is for banana, honey, and cinnamon muffins, but I can put blueberries or whatever in there. With that in mind, what do you recommend putting in muffins? Just stuff that I can chuck into the mix at the final stage, like fruit or spices.
Also, how good is garam masala? I'm pretty lazy, so I often run out of ingredients, but I've found that if I just replace missing ingredients with garam masala I end up with something tasty. Last night I only had pasta, onions, and tomato, but a liberal dose of garam masala made it actually really tasty.
hey guys, I'm planning on making some chili for my superbowl party next sunday, any suggestions on what I should add to my crock pot other than this and this?
hey guys, I'm planning on making some chili for my superbowl party next sunday, any suggestions on what I should add to my crock pot other than this and this?
hey guys, I'm planning on making some chili for my superbowl party next sunday, any suggestions on what I should add to my crock pot other than this and this?
The funny thing about the no-bean chili is that the bean substitute is made from soy.
i am kind of thinking of figuring out a way to brine it, then rubbing it with like a chipotle sauce and roasting it
but maybe you guys have a better idea
Slathering it with oil, sprinkling with sea salt/rosemary/sage and roasting never fails.
yeah i am probably gonna end up brining it with bay leaves, rubbing it with black pepper and sage and salt and roasting it.
i considered rubbing it with some mole that i made a little while ago, but it's a lot of meat for two people and i want it to be flexible enough to work in sandwiches.
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
I followed your brine recipe Will, I really liked how the chicken turned out. Crispy on the outside, juicy on the inside :^: I didn't even season it, just used 1tbsp sugar and 1/2tbsp salt. Not sure what to throw in there next, but I have some chicken breasts.
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
Look in this thread, there are veg recipes
Eggplant parmesean is a fav of mine
Or you can make things like mac n cheese which is filling and doesn't need meat
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
Look in this thread, there are veg recipes
Eggplant parmesean is a fav of mine
Or you can make things like mac n cheese which is filling and doesn't need meat
And, to be honest, most vegetarians I know tend to eat lots of smaller meals. Almost like doing small plates or appetizers in the day.
But you can easily sub something like mushroom, tofu, or eggplant in lots of dishes if you don't want the hassle of meat.
I dunno, I do it all the time; I guess it just takes a bit of adjustment to realize it's not as complicated as it seems.
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
Maybe you should try some steak tartare, to remind yourself that raw meat isn't poisonous?
More helpfully, lentils are your friend. If you have any favourite veggie casseroles or stews or whatever, just pack them full of lentils (and extra water, because the lentils soak up a lot as they cook), I use around 500g of French Green lentils in around 4L of casserole, but I guess if there were no meat in there I'd up that a bit.
Also, I make something that is called a lentil salad but really isn't a salad. In a frying pan, caramelise a big ol' pile of onion, garlic, carrot, and celery, with cumin, paprika, and chillie. Add 500g lentils, a big splash of red wine, and enough water to just cover everything. Cook it until there's no water left, let it cool for a bit, then add tomato wedges and olives. It's extra-good with chorizo, which is already cooked so you don't need to worry about raw meat, just chop it and chuck it in with the lentils.
Mushroom tacos, fajitas, enchiladas, open faced sandwiches, burgers, mushroom parmesan, toss them on salads, just grill up a nice fat mushroom steak, make soups, sub them into curries, mushroom masala, throw them in lasagna....
Mexican and asian food tend to be easily adapted as well.
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BobCescaIs a girlBirmingham, UKRegistered Userregular
edited January 2011
There are as many varieties of vegetable curry as you can think of as well.
Try foreign recipes, like kasha varnishkes or West African peanut sout. There's also egg curry, with the recipe with the closest appearance to what I'm used to being this one.
I love salmon but know zero on how to cook it. Anyone can give me advice on:
1. Choosing good salmon
2. Cooking it
3. Making my tummy happy
I always get those fillet salmons and while cooking it just falls apart.
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“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...”
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BobCescaIs a girlBirmingham, UKRegistered Userregular
I love salmon but know zero on how to cook it. Anyone can give me advice on:
1. Choosing good salmon
2. Cooking it
3. Making my tummy happy
I always get those fillet salmons and while cooking it just falls apart.
The easiest way I found of cooking salmon fillets is making little packets of foil with them in (ie not wrapping the foil close but making parcels with space) and then putting them in the oven for 10-30 minutes (depending on size). You can do them plain, or add various things (my favourite is a little olive oil, fresh dill and capers, and another way I like is putting some soy sauce and a good amount of pepper on them and then serving with a veg stir fry and some rice/noodles).
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
Chickpeas are a very flexible ingredient. You can use them as the base in vegetarian curries, stews and burgers. They are also delicious.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
edited January 2011
That's pretty much how I cook my salmon, Cesca.
sometimes i'll put in some sundried tomatoes, or asparagus into the packet as well.
I love salmon but know zero on how to cook it. Anyone can give me advice on:
1. Choosing good salmon
2. Cooking it
3. Making my tummy happy
I always get those fillet salmons and while cooking it just falls apart.
If you buy fillets you will almost never get bad salmon.
Most times I just leave the fillets in the oven at 225°C for ~15 min. Squeeze lemon juice on them and salt and pepper before the oven. Eat with grilled veggies and a cold sauce, like lime and garlic in creme fraiche (maybe american sour cream would work as well, dunno).
In the oven you can either put them on a grating with a tray under to stop the juices to mess up your oven. Or you can put them on a bed of coarse salt rocks in a pan. That absorbs the juices as well and the salt can be discarded afterward, and if needed removed from the fish easily. Fish juice smells horrible if left in the oven.
Or, even better, if you have access to a real grill just slap them on there for a 5-6 mins on each side.
Salmon is finished when the meat stops looking semi-transparent like raw fish. If it falls apart you are cooking it way too long.
Two other cold sauces with creme fraiche as the base are:
1. Lemon juice, salt, pepper, random Italian herbs (oregano, thyme, basil etc)
2. Pepper, salt, smoked caviar (the cheap stuff, I normally buy cod). This one is really good with grilled salmon fillets on hot days.
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
edited January 2011
Smoked salmon is great with double cream, lemon and dill served with tagliatelle. The advantages being that it is trivial to make, and that as you're cooking it and combining it with things, you can get away with a quality incremental less than you'd usually go for (although you should make sure that the packaging or fishmonger at least makes some cursory claims about it being responsibly fished).
Mojo_Jojo on
Homogeneous distribution of your varieties of amuse-gueule
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
OK well you know you're being OCD about hygiene so no point going over that. Honestly, if your meat is so untrustworthy that you have to clean at that level then you shouldn't be eating it anyway.
Last time I had to cook for a non vegan vegetarian I made a mushroom&spinach lasagne, and it turned out pretty well. In fact it was good enough that a confirmed carnivore like me was happy to eat it on its own merits.
The thing with mushrooms is they contain a lot of water. A lot. So if you're going to use them as a meat substitute, you'll end up using a large quantity. And for something like lasagne you'll need to replace the meat fat with some oil or the sauce wont taste right.
What I did was make the sauce with about 2lbs of ordinary chestnut mushrooms chopped pretty small (make a pile of mushrooms and hit that pile with a sharp knife until the activity is no longer amusing). Then cook the "mushroom mince" in olive oil and a good shake of salt until the volume has reduced by 1/4 or so. Then make your sauce pretty much as you normally would. Since you're not actually vegetarian, you can beef (ba-dum *tish*!) your sauce up a little with a stock cube. You could also mix a few black olives in if you didn't want tog o the stock cube route.
I also bought some big flatcaps (aka portabellos) sliced them into thick fingers and cooked them up in oil garlic. Then I put them on the top of the lasagne, along with some oil-preserved sun-dried tomatoes. I used the oil from the jar of sundrieds to make the lasagne sauce, as it had a really good aroma.
hey guys, I'm planning on making some chili for my superbowl party next sunday, any suggestions on what I should add to my crock pot other than this and this?
The funny thing about the no-bean chili is that the bean substitute is made from soy.
Which is also a bean.
I actually am mixing 2 cans of no-bean chili and 2 cans of with bean chili. I suppose I could just get a bunch of ground beef and a can of a beans and make it from scratch but does anyone have a good recipe for it or any suggestions on how to cook it?
Posts
My dad's got a dynamite recipe that pretty much dominates every family holiday dinner. It involves Cheese Wiz, a can of sliced jalapenos and a jar of Mrs Renfro's Green Salsa. Sadly, I don't have the recipe on me currently...
Speaking of Mrs Renfros Salsa, I saw that they had put a Ghost Pepper Salsa on the market recently and I was deeply considering trying it. Has anyone sampled it?
Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
i put olive oil, garlic, oregano, lemon, mixed up, put the snapper in it, put snapper on pan, put cut up slices of tomato on it, put more oregano on top and baked it
basically i used the first recipe i found on google
came out well
how much do i pay? well, i was at whole foods, so $$$$, aka like 22/lb
and i had like half a lb
damn pricey
also, yesterday i made baked yam fries! not really fries...
I looked at the ingredients list. The Ghost Pepper is like the fifth ingredient, below jalapenos and vinegar.
Also it's sold in a grocery store in the non-import/Pace picante section, so I doubt that it's elephant-strength capsicum.
Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
@shazkar, man no kidding about snapper prices. I usually pay about $15/lb or thereabouts, is your snapper locally caught?
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
dad's 'cooking' so fairly uninspiring side dishes, just rice mixed with garlic powder, onion powder, cream of mushroom soup. The Hens are seasoned with, garlic, onion, pepper, flour, paprika.
i can't wait until i can start experimenting with spices and herbs and things again.
Democrats Abroad! || Vote From Abroad
what if you're brining something that is already defrosted?
do the same thing. just put them in the brine overnight.
what do i do with it dudes?
i am kind of thinking of figuring out a way to brine it, then rubbing it with like a chipotle sauce and roasting it
but maybe you guys have a better idea
1 1/2 cups of dashi but I used chicken base. I actually used one full can because I had like 1/4 of a cup left anyways.
5 table spoons soy
3 table spoons mirin
1 1/2 tbs or so of sugar
1 tbs of sake
1 lb of thinly chopped beef
3 medium shitake mushrooms
1 medium onion or half a large onion
Veggies of choosing, I did asparagus tonight
Cooking is easy. Simmer sauce and get it all mixed together. Add veggies and simmer for about 5 to 10 minutes. Add meat and simmer for another 5 to 10 minutes or till all cooked. I added cornstarch to thicken it a bit but you might half to.
Put on rice.
Really really easy.
Also, how good is garam masala? I'm pretty lazy, so I often run out of ingredients, but I've found that if I just replace missing ingredients with garam masala I end up with something tasty. Last night I only had pasta, onions, and tomato, but a liberal dose of garam masala made it actually really tasty.
PSN: rlinkmanl
gross
um
make it from scratch?
Slathering it with oil, sprinkling with sea salt/rosemary/sage and roasting never fails.
The funny thing about the no-bean chili is that the bean substitute is made from soy.
Which is also a bean.
So I made this tonight. So very good. I recommend it. Maybe needs a little more chicken.
I never finish anyth
i'd brown the chicken first but whatever
also, if you finish with more greek yogurt rather than half and half it's a little healthier and ends up tasting pretty much the same.
yeah i am probably gonna end up brining it with bay leaves, rubbing it with black pepper and sage and salt and roasting it.
i considered rubbing it with some mole that i made a little while ago, but it's a lot of meat for two people and i want it to be flexible enough to work in sandwiches.
from my hands cracking and peeling from the repeated hand-washing at scalding temperatures to the obsessive cleaning of surfaces to the inevitable anxiety about foodborne illness it just doesn't seem worth it
granted I'm someone who generally refuses to eat spinach raw for fear of foodborne disease, but sometimes it's easier to just work with your crazy rather than fight it
but goddamnit it's hard to find meal recipes that are vegetarian and not some fucking health-nut vegan crapfest
like filtering cooking websites and apps and such for vegetarian food, you get 95% salads, appetizers, sides, and sauces, and 5% real meals. And most of those meals are designed for the worst kind of health-freak yuppie.
Like the concept of a vegetarian recipe with butter or something is apparently not something anyone thinks about
Look in this thread, there are veg recipes
Eggplant parmesean is a fav of mine
Or you can make things like mac n cheese which is filling and doesn't need meat
And, to be honest, most vegetarians I know tend to eat lots of smaller meals. Almost like doing small plates or appetizers in the day.
But you can easily sub something like mushroom, tofu, or eggplant in lots of dishes if you don't want the hassle of meat.
I dunno, I do it all the time; I guess it just takes a bit of adjustment to realize it's not as complicated as it seems.
yeah that's true
i mean eggplant parm and mac and cheese are def staples of mine
italian in general is a great resource for veg meals that feel like real meals
but i should start just subbing stuff out more often also
portobellos alone can replace so many different meats in recipes
Maybe you should try some steak tartare, to remind yourself that raw meat isn't poisonous?
More helpfully, lentils are your friend. If you have any favourite veggie casseroles or stews or whatever, just pack them full of lentils (and extra water, because the lentils soak up a lot as they cook), I use around 500g of French Green lentils in around 4L of casserole, but I guess if there were no meat in there I'd up that a bit.
Also, I make something that is called a lentil salad but really isn't a salad. In a frying pan, caramelise a big ol' pile of onion, garlic, carrot, and celery, with cumin, paprika, and chillie. Add 500g lentils, a big splash of red wine, and enough water to just cover everything. Cook it until there's no water left, let it cool for a bit, then add tomato wedges and olives. It's extra-good with chorizo, which is already cooked so you don't need to worry about raw meat, just chop it and chuck it in with the lentils.
Mushroom tacos, fajitas, enchiladas, open faced sandwiches, burgers, mushroom parmesan, toss them on salads, just grill up a nice fat mushroom steak, make soups, sub them into curries, mushroom masala, throw them in lasagna....
Mexican and asian food tend to be easily adapted as well.
1. Choosing good salmon
2. Cooking it
3. Making my tummy happy
I always get those fillet salmons and while cooking it just falls apart.
― Dr. Seuss, Oh, the Places You'll Go!
The easiest way I found of cooking salmon fillets is making little packets of foil with them in (ie not wrapping the foil close but making parcels with space) and then putting them in the oven for 10-30 minutes (depending on size). You can do them plain, or add various things (my favourite is a little olive oil, fresh dill and capers, and another way I like is putting some soy sauce and a good amount of pepper on them and then serving with a veg stir fry and some rice/noodles).
Chickpeas are a very flexible ingredient. You can use them as the base in vegetarian curries, stews and burgers. They are also delicious.
sometimes i'll put in some sundried tomatoes, or asparagus into the packet as well.
Democrats Abroad! || Vote From Abroad
If you buy fillets you will almost never get bad salmon.
Most times I just leave the fillets in the oven at 225°C for ~15 min. Squeeze lemon juice on them and salt and pepper before the oven. Eat with grilled veggies and a cold sauce, like lime and garlic in creme fraiche (maybe american sour cream would work as well, dunno).
In the oven you can either put them on a grating with a tray under to stop the juices to mess up your oven. Or you can put them on a bed of coarse salt rocks in a pan. That absorbs the juices as well and the salt can be discarded afterward, and if needed removed from the fish easily. Fish juice smells horrible if left in the oven.
Or, even better, if you have access to a real grill just slap them on there for a 5-6 mins on each side.
Salmon is finished when the meat stops looking semi-transparent like raw fish. If it falls apart you are cooking it way too long.
1. Lemon juice, salt, pepper, random Italian herbs (oregano, thyme, basil etc)
2. Pepper, salt, smoked caviar (the cheap stuff, I normally buy cod). This one is really good with grilled salmon fillets on hot days.
OK well you know you're being OCD about hygiene so no point going over that. Honestly, if your meat is so untrustworthy that you have to clean at that level then you shouldn't be eating it anyway.
Last time I had to cook for a non vegan vegetarian I made a mushroom&spinach lasagne, and it turned out pretty well. In fact it was good enough that a confirmed carnivore like me was happy to eat it on its own merits.
The thing with mushrooms is they contain a lot of water. A lot. So if you're going to use them as a meat substitute, you'll end up using a large quantity. And for something like lasagne you'll need to replace the meat fat with some oil or the sauce wont taste right.
What I did was make the sauce with about 2lbs of ordinary chestnut mushrooms chopped pretty small (make a pile of mushrooms and hit that pile with a sharp knife until the activity is no longer amusing). Then cook the "mushroom mince" in olive oil and a good shake of salt until the volume has reduced by 1/4 or so. Then make your sauce pretty much as you normally would. Since you're not actually vegetarian, you can beef (ba-dum *tish*!) your sauce up a little with a stock cube. You could also mix a few black olives in if you didn't want tog o the stock cube route.
I also bought some big flatcaps (aka portabellos) sliced them into thick fingers and cooked them up in oil garlic. Then I put them on the top of the lasagne, along with some oil-preserved sun-dried tomatoes. I used the oil from the jar of sundrieds to make the lasagne sauce, as it had a really good aroma.
I actually am mixing 2 cans of no-bean chili and 2 cans of with bean chili. I suppose I could just get a bunch of ground beef and a can of a beans and make it from scratch but does anyone have a good recipe for it or any suggestions on how to cook it?
PSN: rlinkmanl
Egg salad? Or put them on top of salads. Mmmm...