Food

[Chase]

Nothing too crazy but I guess if you're one year old then spinach and cheese risotto, roast beef and peaches n cream corn is a big deal lol

Daddy cooks all weekend. Mom and the nanny don't cook worth a damn all week. But if you ever repeat that I'll deny it!

[MarkO]

Quick pic of the pasta lesson didn't get a shot of the finished dish.

The lemons were hollowed out , halved then filled with mozzarella , basil, anchovy, cherry tomato and a little chilli flakes.
It is in Jamie Oliver's Italy book.

[geoffbot]

^those 3 dishes ask look excellent - Chase's included. Really nice photo too, kc

[CanadianStraps]

Thanks. The new camera is still a bit overwhelming and over my head, but I'm catching on. That lens takes amazing pictures, but it has a very steep learning curve and I'm still very much climbing.

I joined a photography forum, and they're nice folks who actually like to help. I know how people feel about me talking about watches now: photogs have a very unique vernacular and stable of acronyms, and I get to experience how crummy it feels to have your hat in your hand asking for an explanation of an explanation.

[Henry Krinkle]

These photos are old, but I see little point in taking new ones. I ate exactly this and they turned out exactly the same.

Fresh wild salmon meets food processor.


Blended with herbs and spices, formed and then chilled.


Grilled on the BBQ, alongside the corn. The "bun" is a whole wheat pan bread made from my own flour.

[Bidle]

These photos are old, but I see little point in taking new ones. I ate exactly this and they turned out exactly the same.

Fresh wild salmon meets food processor.


Blended with herbs and spices, formed and then chilled.


Grilled on the BBQ, alongside the corn. The "bun" is a whole wheat pan bread made from my own flour.

Looks great,.. do you have the full recipe. Thx!!

[Henry Krinkle]

Looks great,.. do you have the full recipe. Thx!!

Here you go!

700 gms skinless salmon, pin bones removed. I cannot stress enough: the fresher the salmon the better.
1/4 cup minced shallots
1/4 minced broad leaf parsley
1 large egg beaten
zest of one lemon, finely grated
1 tablespoon fresh lemon juice
1/2 cup fresh bread crumbs, something eggy like challah works really well
1 1/2 tablespoons of drained but not rinsed capers, finely chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper.

Cube the salmon and pulse in a food processor until coarsely chopped. This takes almost no time, maybe 8 quick pulses. Do not over process. Add the shallots, parsley, egg, lemon juice and zest. Pulse a few more times, being extra careful to keep texture in the salmon. carefully mix the rest of the ingredients, form into four patties and chill for about an hour.


I use a charcoal grille. light the grille and bring up to around 400F, 200C. Liberally brush the patties on both sides with oil. Cook for 6-8 minutes on the grill, lid closed, and turn once. Grille your bread during the last minute of cooking. Serve with butter lettuce, tomato and a pesto mayo.



I cannot stress how important texture is to the burger. The less one processes this, the better the result. If it does not have a meaty texture like a burger should, you have wasted a beautiful piece of fish and might as well have bought some of those nasty pre-made salmon burgers. If you get it right...

[drunken monkey]

You've got to get the temperature to 225F for several hours to break down the collagen in the connective tissue, then the meat falls apart. This is the basis of slow-cooked barbeque (brisket, pulled pork [shoulder joint, affectionately known in the USA as "Pork Butts"]). I would check the temp setting on your slow cooker and maybe crank it up a bit.

That sounds too high; we typically have the sous vide machines set at 50-60 degrees Celcius and on the highest I've ever seen them, is 80 degrees C.
Of course, that's not the same as when you are baking in an oven.

[Nokie]

Homemade pasta, the very bestest thing in the world......besides watches.

[Henry Krinkle]

I am currently eating a muffaletta from the sandwich chop about 100 yards away from my house. It is a delicious oily mess, so that is good, but it needs a lot more olive salad to qualify as a muffaletta in my books. I am washing it down with an Anchor Brewing Brekle's Brown.