mm84321

How far in advance can I brine salmon prior to cooking? Looking to eliminate albumin. Not cooking sous vide. Thanks.

Light chocolate cream, hazelnut praline, citrus mousse

Chilled pea soup, ricotta and mint Morels cooked in vin jaune

That looks lovely, Keith.

Spring lamb with wild garlic

Feuillete of morels and white asparagus, sauce vin jaune

I would not want to eat a Costco chicken, no less the stock made from one. I say throw it out.

Spinach and ricotta cannelloni

Yes. I peeled them. I sweat just a bit of finely sliced bacon in olive oil with some spring onion, added the peas, simmered with a little water and a spoon of salted butter. Finished with a bit more olive oil, chopped chervil, tarragon, the flowers of the spring onions and a touch of lemon juice. Hi Keith. I am using a Pentax K5 (Scottyboy is right that my older photos were taken with my iPhone). I do not have any lighting equipment. I take the pictures at my kitchen table which is surrounded with large windows that flood with sunlight just around the time I usually eat. If I am making something I know I want a nice picture of, I try to time it just right. This is also why the lighting is inconsistent in all of my photos and some look better than others, but I think natural light makes food look best.

Thanks, Steve. This is "ivory king" salmon, which, due to genetics, has white flesh, as opposed to the normal pink or red. I find the flavor to be a bit milder, and the texture is silky. I sear it on one side then poach in olive oil. Great fish.

Salmon with peas, wild spring onion

Ivory king salmon, warm vegetable salad, sauce choron, pommes maxims

Asparagus soup Scallop with kumquat

Langoustine ravioli

Scallops with linguini and black truffle Sweetbread carbonara

Asparagus, chaud-froid of smoked salmon, caviar golden osciétre Scallop tart, whipped cream, caviar golden osciétre

You can also make mayonnaise with a whisk. Works quite well with small or large quantities.

I need one of these.

Turbot scaled with mushrooms, herb jus

Sweetbreads braise with olives, ricotta cannelloni, parsley and mustard puree

Yes, we are veering, but it is a point worth making. The calories in/calories out model certainly is false, and the competing hypothesis is that fat metabolism is regulated by hormones, namely insulin. Carbohydrates, in particular sugar and flour, trigger insulin secretion, etc...I am not telling you anything you don't already know. The problem with all of this is the profit motive, as you state. Is it wrong for a company to be profitable? Well, no. Except when that profit comes at the expense of the health and wellbeing of the population, certain ethical and moral issues should be examined. As long as money is at the center of these epidemics, (be it obesity, drugs, cancer) nothing will ever be resolved. Keeping people fat and sick is much more profitable than keeping anyone actually healthy.

Preference does not trump how the human endocrine system functions. We certainly vary, but the basic biology of fat metabolism does not. The difference is what brings on these mechanisms (poverty, stress, depression, addiction, etc.), not how they ultimately work.

Thanks. This was cut from the tail end of a 13 pound fish, but you don't need to buy one that large. 6 pounds is probably the smallest I'd go. Here are some that I cut from a 5.8 pound fish:

Oh, and there really would be no need for someone to turn to a life of crime to support the addiction to sugar. It is cheap, in abundant supply, and can be purchased legally just about everywhere.

The thought that the simple act of "quitting" an addiction is the only treatment to addiction is mistaken. If you believe this, you believe addictions are a matter of willpower, and, as Nancy Reagan would have said, "just saying no". Again, this is the wrong way of looking at the problem. We can apply this idea to obesity, and the thought that if people would just exercise a bit of self control and put down the cookie, they would loose weight and become healthy individuals. The current prevalence of obese infants helps negate that theory, as it would be hard to blame a 6 month old for poor lack of self control. The issue here is not one of will, it is hormonal, and in the case of addiction, it is neurological. The way the brain is shaped during early development is critical in this, and that is why you see addiction rates so high in those who have suffered childhood trauma. Of course, this is not a matter of choice. We must understand that no one chooses to become an addict, and that asking someone with an addiction to choose to stop is not possible. The problem lies deeper, and until that is addressed, no progress can be made. But, back to my main point (and what we seem to disagree on), the idea that food cannot be addictive because it is only "food". The term "food addiction" is misleading, and should be clarified. Of course, people don't become addicted to fish and vegetables, but rather the white foodstuffs, such as flour and sugar, which are in greater abundance now than ever in history. Sugar, in particular, should be the main culprit in this discussion, as it triggers reward signals in the brain which surpass those triggered by cocaine. These are the substances we should be discussing in relation to food addiction.