Basically I just want to share with you guys some of the dishes I've made and will continue to make. I love cooking and I love experimenting. Feel free to comment, ask questions, contribute, whatever!

Last night's dinner:

• Pork chops marinated in whiskey, brown sugar, bay leaves, worcestershire, garlic, salt and pepper, and olive oil.
• Mashed potatoes with butter, heavy cream, salt and pepper, colby jack cheese, and vegetable stock.
• Broccoli with butter and salt.

That marinate sounds divine. Olive oil is one of my kitchen staples. I go through the stuff like you would not believe.

Mine too my friend! The marinade was fantastic. Mixing the left over juices from the pork with the potatoes was delicious.

The beginnings of tonight's dinner:



Salmon marinating away in lime juice, ground ginger, salt and pepper, olive oil, garlic, and a little bit of honey.

Tonight's dinner:

• Pan seared salmon marinated in lime juice, ground ginger, salt and pepper, olive oil, garlic, and a little bit of honey.
• Salad with homemade dressing consisting of olive oil, lemon juice, dijon mustard, and salt and pepper.

looks good. marinades sound nice

I actually want to give that dressing a try. Looks legit.

even though i dont like fish that much id eat yours
loos really delicious
keep up the good work

that looks amazing.. whenever I cook salmon on a pan it always sticks and falls apart! even when I have olive oil down..


any tips? :3

It's quick and easy and really tasty. You kinda have two options: more of an acidic taste from the lemon or more of a mustardy taste with the dijon. I went a little more acidic.



Thank you men.



Put enough olive in to coat the pan. Let it heat and do the water drop test. Just flick a drop of water into the pan and it should sizzle a lot but not go ridiculously crazy when it's ready. After that put the salmon in and don't touch it for a few minutes (depends on thickness of the salmon honestly). If you have salmon with the skin on it put it skin side down and leave it until you see the flesh cook about half way up the side of the fish. After that flip it and cook for another two minutes or so.

In terms of your sticking problem specifically it's most likely because your pan isn't hot enough or you mess with it before it's ready to be flipped. You can use a fork and start to pick up a side to see if it's sticking. If it is just leave it a little longer. Let me know if you have any other questions or need some clarification on anything I said. And let me know how it goes next time.

wow, i hope you're a chef at a really nice restaurant.
so much money to be made with these cooking skills.