Nice change of pace
What are you eating right now?
- Thread starter JT20
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I got a heck of a deal on a few racks 75% off from New Year's I couldn't pass up. I really would eat more i really enjoy it but in general it's ridiculous in price by me.
That's how I feel about flank steak. I absolutely love the stuff, years ago it was considered a utility cut and was almost free. Then London Broil became a thing and the prices skyrocketed. Same thing when Kale became the Jesus of leafy greens
CleanSump
Site Donor 2026
Egg on ham, kale, and stuff.
Tried this recipe for Salmon from America’s Test Kitchen. 15 min saltwater brine, cold dry pan seasoned with 1/2 tsp salt, 1/2 tsp pepper. Cook medium-high until bottom 1/4 is opaque and flip. Cook until 125. Pull, let rest 5 min then squeeze fresh lemon over it.
Had it along with a homemade salad (romaine, cherry tomatoes, purple onion sliced very thin, feta cheese and homemade EVOO/Balsamic Vinegar of Modena dressing.
https://www.americastestkitchen.com/recipes/8797-pan-seared-salmon
Had it along with a homemade salad (romaine, cherry tomatoes, purple onion sliced very thin, feta cheese and homemade EVOO/Balsamic Vinegar of Modena dressing.
https://www.americastestkitchen.com/recipes/8797-pan-seared-salmon
Based on your process, starts skin side down? If so I'm questioning the dry pan approach.
More deets please
It sure does! The cold pan approach lets the heat warm into the skin (which according to the recipe contains more of the fat) and the salt/pepper mix keeps the skin from sticking until the fat can render out to lubricate the pan before you flip them. It worked really well and if I was blindfolded and served this salmon, the only way I would have known it was fish was the texture. It was amazing with the lemon drizzle.Based on your process, starts skin side down? If so I'm questioning the dry pan approach.
More deets please
Not quite the deep discount you got, but we bought a leg of Ontario lamb, which in my opinion is the best, @ 30% off. We made it for lunch this week to go with Lasagne, all from scratch of course.
Grilled chops on Christmas day too!
Oftentimes I go presentation side down into a very hot pan for a minute or two, the intramuscular fat of the flesh releases along with some water that quickly evaporates. Then flip, lid, and move to a cold burner for 2-3 minutes depending on the size and weight of the fillet. The skin isn't crispy but I don't eat it doing it this way, it's discarded.
The hard sear results in a very juicy and unctuous finish. I'll try your cold seasoned pan method thanks
Patman
Staff member
Boneless chicken wings and sticky toffee pudding for dessert 
I’d love to try your method too!Oftentimes I go presentation side down into a very hot pan for a minute or two, the intramuscular fat of the flesh releases along with some water that quickly evaporates. Then flip, lid, and move to a cold burner for 2-3 minutes depending on the size and weight of the fillet. The skin isn't crispy but I don't eat it doing it this way, it's discarded.
The hard sear results in a very juicy and unctuous finish. I'll try your cold seasoned pan method thanks
Black coffee. Meeting some church friends at tap house restaurant in bit
Italian spiced Korean style sea food pancake
Is that a egg crust I'd make that
Egg
crab from the neighbor (went crabbing gave us two LARGE dungenous)Frittata di pesce!
Gulf shrimp (frozen, USA, not bad HUGE)
coho salmon left over
Whipped up six eggs, cream, EVOO, herbs and spices (I think Koreans use some potato or other flour and kimchi, spring onions and such)
I ate half. Burp.
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