sk.17's Journal, 29 Apr 22

Daily catch from a month ago P💙 

Hubby is making steaks tonight. Hope it’s half as good as yours Chef Sk.17!😋👍☀️ 

you make beans sound apettising 😱😂😂 coming from someone who cannot eat beans at all costs, my body rejects it🤢 doesn't go down at all  

I love beans and eat a wide variety that I order from the actual growers because you will never find them in stores. Lots of protein, fiber . Most importantly, I eat them in a portion controlled manner and usually as a part of my breakfast, in chili and soups. 

Looks divine😋 

Beans help increase my moral fiber 🐈‍⬛Kitty 😉 

Thx Magnus & Erq 😊😊 I‘m sure hubby‘s steaks will be twice as good Shrewd 👍👍 

Your pistou inspired my pesto 

looks delicious as always Sk.17  

Thx buenita 😊 Inspiring the one who inspires me is so cool moops 💞 

Wow! Yummy looking!! 

I don't disagre! I wished I could eat beans but simply can't.My fiber comes from fruits and vegetables along with oats which I eat very often😁  

Thx Stormy 😊 

Those a great sources for fiber 🐈‍⬛Kitty 👍👍 

Looks good! I love the beans & mushroom risotto, too. 😋 I'm going to make a Pistou tomorrow, but I'm going to roast the garlic first so it doesn't give me as much heartburn. Hopefully, it'll still be good! I made steelhead trout a few days ago & it was very fishy. I think it's bc I didn't season it well enough & add lemon. I think I like Rainbow trout better, especially when stuffed with crab! 😋 

For sure, SK 😊 

@Hazel : Steelhead should not taste fishy and has a milder taste than many salmon species. If it tastes fishy, it‘s most likely 1 of 2 things. (1) improperly held or old fish. If it smelled fishy before cooking this is your issue. I generally don‘t buy pre-packaged fish unless I know the packer (e.g. COSTCO) and the packing date is the same as day I‘m in the store. In grocery stores, if the fish counter smells fishy or like bleach, don‘t buy it there. Much better to buy vac-packed flashbfrozen fish and thaw out in your fridge. For thawing, I recommend setting fridge temp to 34-35F, unwrapping fish and placing on a rack in a dish lightly covered with alu foil. The rack keeps the fish out of it‘s on "juices“ which will cause the fish to spoil. Probably will take a few days to thaw. If you do buy fresh packaged fish, unwrap it, pat it dry and use the rack method. (2) Cooking method for more oily fish should avoid over cooking at high temps which can cause the natural fish oils in salmonid species to taste rancid or off. If you like salmon and trout, you should like steelhead. Best of luck! 

SK, THANK YOU for that explanation!! I bought it flash frozen, but I thawed it on a plate under saran wrap for 2 days. Not on a rack, so that was the problem. I did run it under water & patted it dry before salting it, &, it didn't smell bad or feel slimy. So, I cooked it in the sous vide & all the juices stayed in the bag. The recipe called for fresh lemon & dill in the cooking bag, but I didn't have them & I had to cook it, so I used a little oil & garlic. I only recently started to like Salmon, but only sous vide with smoked paprika, mustard powder & brown sugar. Otherwise, I find it pretty strong tasting. Maybe for my tastes, the trout is fine, but it's strong for me? I prefer white fish in general & eat Cod, Halibut & Mahi Mahi regularly. Ahi Tuna & regular Tuna steaks too. But, I know oilier fish like salmon & trout are good for you so I'm trying! 😊 

You are at it again!! ❣️❣️ 

You‘re welcome Hazel. Couple more things: #1: I‘d probably remove the skin & blood line when using sous-vide technique on salmon & steelhead. #2: dry white vermouth is a good acidifier if lemons are available. It really tames the stink and was a go to for fish made by the McCormick & Schmick‘s restaurant founders.