Sunday, November 26, 2023 - What's on the Table?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Kathleen

Cupcake
Joined
Dec 6, 2009
Messages
5,358
Location
Mid-Atlantic, USA
Taking a page from others on here, I made turkey soup with the leftover carcass. We have also been trying to use up odds and ends of other leftovers. Everyone had soup and some kind of T-day side. Mine was fresh cranberry sauce with orange zest. What did you have?

20231126_175756.jpg
 
I made beef shoulder chuck roast in a slow cooker, and served it with rice pilaf (instant mashed potatoes for the wife) and boiled carrots. After seven hours, the meat was still not tender so I turned my instant pot into a pressure cooker and did fifteen minutes under pressure, which did the trick. Very tender, very tasty.
 
I am feeling kinda out of it today. I have too much food in the fridge and really wanted to use some up. But, I just wasn't up for it, so we ordered Chinese food. It was delicious. We didn't order a lot, but have too many leftovers. I had to, as DH put it, play refrigerator Tetris to get it all in.
 
Stir-steamed vegetables: broccoli, mushrooms, red and yellow peppers, onions, more peppers, broccoli stems, garlic, ginger, soy sauce, glaze of cornstarch, over veggie rice. Served with stir fry sauce or not.
 
I was going to make potato soup, but I wanted a little space between it and the blue cheese and cheddar potatoes. So I ended up going to Safeway today to get some hand soap and fill a couple propane tanks and ended up just getting a Subway sandwich for supper.

That was all I needed for supper tonight. I'll make the soup tomorrow. I have to move furniture tomorrow so I'll be home all day to mess with it.
 
cjmmy - peanut butter and cranberry sauce? :LOL:

I did another roast chicken in the slow cooker. The leftovers will be great - but I'm glad I wasn't doing it for company. Pretty much nothing compared to the other one, this one was not only sipid but I obviously didn't brown/sear the skin the same as I had the other. The other one was so very sapid and I was so looking forward to this one.

Also heated some Cabbage soup but never got to it, just too tired to dish it out.
 
I made a marinade using olive oil, yellow mustard, fresh dill, fresh garlic, soy sauce, ginger, lemon juice, and honey for salmon, which I baked in the marinade so it made a nice, thick and flavorful sauce. I served the salmon over a bed of field greens with chopped seedless cucumber and drizzled it with a bit of the marinade sauce, balsamic vinaigrette, sesame seeds, and toasted sesame oil. I about licked the plate!
 
I made a marinade using olive oil, yellow mustard, fresh dill, fresh garlic, soy sauce, ginger, lemon juice, and honey for salmon, which I baked in the marinade so it made a nice, thick and flavorful sauce. I served the salmon over a bed of field greens with chopped seedless cucumber and drizzled it with a bit of the marinade sauce, balsamic vinaigrette, sesame seeds, and toasted sesame oil. I about licked the plate!
I would like this post, but I can't stomach cooked salmon. Other than that, it sounds delicious.
 
I would like this post, but I can't stomach cooked salmon. Other than that, it sounds delicious.
I like it raw in sushi but I dislike cold smoked salmon, I like hot smoked. The salmon I made last might was not sushi grade so I felt the need to cook it.
 
I like it raw in sushi but I dislike cold smoked salmon, I like hot smoked. The salmon I made last might was not sushi grade so I felt the need to cook it.
I love it cold smoked or gravad. I don't bother buying sushi grade salmon to make gravad laks. I just make sure it has been frozen at -18°C (0°F) or less for at least a week. That will kill any parasites. The salmon I buy is from a co-op of fisherfolk in British Columbia, so it's always sustainably, wild caught, and frozen before I get it.

Once the colour of the flesh changes to light pink, it is inedible to me. I find it a bit bland in sushi.
 
I love it cold smoked or gravad. I don't bother buying sushi grade salmon to make gravad laks. I just make sure it has been frozen at -18°C (0°F) or less for at least a week. That will kill any parasites. The salmon I buy is from a co-op of fisherfolk in British Columbia, so it's always sustainably, wild caught, and frozen before I get it.

Once the colour of the flesh changes to light pink, it is inedible to me. I find it a bit bland in sushi.
I find it slimy. I don't mind the flavor but the texture is icky.
 
I like smoked salmon. Never noticed if it was cold smoked or not. I prefer the wild salmon.
But whatever the source or how it is smoked - it must be super thin and DRY. too thick or wet (yeah, slimy) is a quick gag trigger.

Just bought some to make little pinwheels for my brother's Gingerbread weekend. Tortillas, spread on some cream cheese (this time I'm using an herb flavoured one), add a layer of smoked salmon. Roll up, chill well, slice into pinwheels. Great finger food!
 
I like smoked salmon. Never noticed if it was cold smoked or not. I prefer the wild salmon.
But whatever the source or how it is smoked - it must be super thin and DRY. too thick or wet (yeah, slimy) is a quick gag trigger.

Just bought some to make little pinwheels for my brother's Gingerbread weekend. Tortillas, spread on some cream cheese (this time I'm using an herb flavoured one), add a layer of smoked salmon. Roll up, chill well, slice into pinwheels. Great finger food!
Hot smoked salmon flakes apart and couldn't be rolled. I don't think it could be sliced thin very easily (it usually comes in a 4 oz. whole piece about 1" thick), but it likely would fall apart if you attempted to roll it.
 
Back
Top Bottom