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 beef bourguiBOOM |
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Jul 28, 2014 14:55
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| # ? Jun 5, 2024 14:28 |
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congrats Bo-Pepper on reaching page two with this excellent thread. Any big plans for the direction this is all going in? |
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Jul 28, 2014 15:12
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well i'm always game for talking regular talk about cooking but there is a whole forum for that i just like posting this thread here because i post here next i will be making (probably venison) sausages but that's some time away yet |
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Jul 28, 2014 15:22
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when did you make gravlax? I remember seeing something about that but I don't think I ever saw the thread. |
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Jul 28, 2014 16:06
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i didn't make a whole thread about the gravlax because i didn't take any pictures when i made it without getting too bogged down with specifics unless folks are interested, you get a mix of spices sugar and salt with a bunch of dill generously get it all over both sides of a full filet of salmon and wrap tightly with plastic wrap put that in the fridge for 3-4 days making sure to flip it every twelve hours or so unwrap it, rinse it off, sprinkle with some chopped dill and hopefully you have something that looks like this (mine did)  it came out better than i could have hopes except for the thinner tail end bit which got too salty |
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Jul 28, 2014 16:15
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oh and don't do that with some super market salmon it really should be something you know is good and fresh |
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Jul 28, 2014 16:20
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| # ? Jun 5, 2024 14:28 |
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WindmillSlayer posted:can i come to your house and eat your food |
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Jul 28, 2014 21:43
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