Wednesday eats 2025 February 26

[taxlady]

So, what did you have?

I went into the basement to see if I could find the frozen mango chunks that I knew were somewhere in the chest freezer. Well, I found them and decided I didn't want to use them today anyways. But, there was a package of breaded haddock fillets that winked at me, so I grabbed three of those and brought them upstairs. I had a look in the upstairs freezer for some French fries that I "knew" were in there. Well, that was a surprise. They weren't french fries. They were home fries. Also, they weren't an organic brand that I thought I had bought from Lufa Farms. They were just plain old McCain.

So, I put the haddock fillets on one grate of my stacking grates and the home fries on another one and put that in the toaster oven on fan bake. While that was baking, I made some coleslaw with napa cabbage. I didn't have the motivation to make any remoulade, so I just cut a couple of lemon wedges for the fish. I used malt vinegar with the potatoes. I had a half a glass of Pinot Grigio with that.

 

[Steve Kroll]

I had a baked trout fillet and snap peas. I forgot to take a pic.

 

[Andy M.]

I made pizza for dinner.

 

[pictonguy]

I made mushrooms on toast smeared with some of my home made labneh with a deep fried poached egg on top, it was a request.

 

[taxlady]

Deep fried poached egg Never heard of that before. It sounds interesting.

 

[pictonguy]

Deep fried poached egg Never heard of that before. It sounds interesting.

Yeah, came up with this recipes years ago. it evolved from a fried egg to a poached egg to then a deep fried poached egg. I wanted a crunch element for the mushrooms and used toasted bread crumbs with the poached egg which then evolved into deep frying the poached egg using a basic breading station, but I use fresh bread crumbs as opposed to panko because I wanted something a little more substantial in the crunch dept and fresh bread crumbs also have a nicer taste imo for this particular dish.

 

[taxlady]

So, the egg is poached and then breaded and deep fried? Yeah, I think fresh bread would taste better in this. I don't think I would have thought of using fresh bread crumbs.

 

[dragnlaw]

Back up a minute here... so you poach the egg first, then to the breading station (with fresh bread crumbs), then to the deep fryer?

 

[caseydog]

I had a baked trout fillet and snap peas. I forgot to take a pic.

Did you catch the trout? (I don't even know if they are in season).

I love all kinds of fish... but not trout.

CD

 

[dragnlaw]

I have used fresh bread crumbs (on some chops- fantastic) but they were fairly large. Think that would be awkward with a poached egg?

 

[taxlady]

Did you catch the trout? (I don't even know if they are in season).

I love all kinds of fish... but not trout.

CD

I can't stand the taste of cooked trout. I do like it cold smoked though. Same as salmon for me. Well, they are both salmonids.

 

[dragnlaw]

As to supper... a couple of spoonfuls of the mushroom sauce, meant for pasta which I'm hoping I will get to tomorrow.

 

[caseydog]

Back up a minute here... so you poach the egg first, then to the breading station (with fresh bread crumbs), then to the deep fryer?

A culinary cousin to the scotch egg?

CD

 

[taxlady]

A culinary cousin to the scotch egg?

CD

Must be a second cousin once removed. But, I can see where you are coming from.

 

[caseydog]

I can't stand the taste of cooked trout. I do like it cold smoked though. Same as salmon for me. Well, they are both salmonids.

I also don't care for baked or grilled salmon, but love some smoked salmon.

CD

 

[pictonguy]

Back up a minute here... so you poach the egg first, then to the breading station (with fresh bread crumbs), then to the deep fryer?

Yes, that's right. I wanted the soft egg yolk to mix with the mushrooms and labneh and the coating of bread crumbs added the crunchy texture I was looking for. This was and still is my job (part time now) which is to formulate recipes and menu's.

 

[Jade Emperor]

I’m intrigued. Sounds like a few steps, but often the extra little work is what makes the dish go from standard to outstanding.

 

[caseydog]

Simple meal of a ham and cheese sandwich on a crusty roll, and a side of fried pickles, which is something I haven't made in a long time.

Interesting observation... the raw dill pickle slices did not taste overly salty, but once floured and fried, they were very salty. I haven't had that happen before. These were sliced very thin, so maybe the frying cooked out enough water to intensify the saltiness of the pickles. But, great crunch!

CD

 

[Steve Kroll]

Did you catch the trout? (I don't even know if they are in season).

I love all kinds of fish... but not trout.

CD

No, I've been getting it lately from my food delivery service. But it comes from Wisconsin and the quality has been great.

I love trout myself but I get why a lot of people don't care for it. It doesn't stay fresh for very long. The fish I've been getting always comes with a sticker that says "use within 3 days" and I think to myself if it's been in the fridge for even 2 days it's going to smell like fish.

 

[Jade Emperor]

Speaking of fish…

Crispy Skin Salmon with Mash and Veg, Beurre Blanc Sauce

Was at market today, and I usually get salmon. My favourite fishmonger was jumping out of his cage with excitement when he saw me! He told me that he had received the best salmon haul in weeks today. It was certainly the freshest, best quality fish I’ve had this year.