Recent content by MultiThom

Speaking of what to do with substandard Ahi Any ideas other than making an expensive tuna salad? It wouldn't work as anything raw, but maybe a poke if I cut the tuna into small enough bites?

Product source-Indonesia That is what the packaging says. You are fortunate to have a source of fish locally. Only fish mongers "close" to me are 30 miles away and 4 oz of ahi is not enough incentive to drive that far. It's just one more thing that gets removed out of my diet except when...

Easy Chicken Parm That's what dinner was tonite. Really simple. First add some jar pasta sauce to a fry pan and put on med heat while you make breasts. Preheat oven to 350. For wife and I, one skinless boneless chicken breast cut in half lengthwise; then each half pounded flat for a cutlet...

I'll be rotissing (is that a word) a couple swordfish steaks on the outdoor grill and serving with mushroom risotto--both ingredients are staples that I get at Trader Joe's. I marinade the swordfish for a couple hours in smashed garlic, evoo, blackened redfish majik. 10 minutes rotissing on...

I do the same thing with london broil or top round. Differences in my treatment include 1) I marinade after seasoning with dry--worchestershire, a little sriracha and a little teriyaki or balsamic vinegar. Leave in bag in fridge overnight. 2) Sous Vide cook in same bag (including marinade) at...

Roadfix: first, you should cook tritip a lot longer than 2-3 hours. You will be amazed at how the longer cooking tenderizes the cut. second, if you purchased the tritip at costco already marinated and in the vacuum bag; just cook it in that bag. I did so yesterday and let the sous vide run...

I tried the frozen Safeway Ahi. Horrible. Stringy flesh and absence of flavor. There were two in the package. Second one will be fully cooked and turned into tuna salad for sandwiches.