i made 65 lbs of salmon today. came out awesome. tried a new seasoning for it, lemon-basil. was delicious. ive done it for chicken before, but it works even better with the salmon. probably would have been even better if i had used olive oil instead of cottonseed, but i forgot that we actually had some until i had already mixed it in.

oil, salt, black pepper, lemon juice, garlic, fresh basil, onion powder, coriander, ground thyme.

mmm...



i also put some beans to soak overnight for tomorrow:

love basil and coriander. coriander is the same thing as cilantro right?

same plant. its confusing, because different cultures mean different things when they say coriander. in asian cooking, coriander usually means the leaves (aka cilantro). in western cultures, coriander usually refers to the seeds, and the leaves are called cilantro. in this case, i mean the seeds.

not just asia, but the UK also refer "coriander" to the leaves, while saying "coriander seed" to mean the seed.

Holy....65 lbs??? how can one person eat all that salmon...

sounds amazing tbh

ah, yeah. saw that later on somewhere that the uk does it too.

i was really really hungry...

nah, i made this at work. dunno how it went over, though, i never hear anything good or bad unless its really bad.


today, i wrote on the beans: Beans - theyre more than just food!








thanks.

oh yeah, i had put aside some of the salmon cause i knew there would be extra, so yesterday i made moroccan salmon. sauteed some julienned onion, red pepper and green pepper with diced and pureed fresh tomato; seasoned with garlic, salt, pepper, crushed red pepper, cumin, coriander, paprika and fresh cilantro at the end. then i cooked the salmon in that sauce. delicious. i had a bunch of extra sauce afterwards, so i pulsed it in a food proc for a bit to turn it into salsa. half i set aside for that, the other half i added some more crushed red pepper and used it to make shakshouka, which is eggs cooked in a spicy tomato sauce. yum again.

i experiment at work too, but not with things id eat

but i get my hands on some chems that are used in the food industry so i'll often do those funky modern food thingys like spheres and gels and foams. oh, and liquid nitrogen frozen stuff.

nice. i got some agar the other day to experiment with. gotta get some alginates to try out spheres. dunno if id be able to get liquid nitro, although dry ice i could get.

dry ice + high % alcohol or acetone (but more dangerous, dont ingest that) should get you to close to -80C, cold enough to freeze on contact for smaller liquid amounts, or rapidly chill larger ones.

agars are simple and you can make some nice desserts with it or add it to make the texture/consistency more or less "creamy." spheres are highly overrated imo.