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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. JoNorvelleWalker

    Philips Avance Grill

    https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2194831 Yes.
  2. JoNorvelleWalker

    Dinner 2019

    This is not a salmon. Compared to last night's salmon dry aged beef rib is priced like a cheap lunch. But who can resist a tender cut of beef that tastes like country bacon? Now if I could only find a physician to call up and tell me to eat more dry aged beef.
  3. JoNorvelleWalker

    The "steak" cut of fish

    That's what I was trying to say in my first post.
  4. JoNorvelleWalker

    The "steak" cut of fish

    Possibly height, width, and depth are confusing when it comes to fish. I would like to fabricate a fillet piece much as you describe. For a fillet piece I would define "width" as the distance along the cephalic/caudal axis; height (or length) as the distance along the dorsal/ventral axis; depth* (or thickness) as the distance along the axis from the outside in. I know when it comes to depth I am out of mine. And let's not get into flatfish. But the thickness of my fillet is well more than an inch. If I trim the fillet along the dorsal/ventral axis I could make a wider portion of the same weight. Or I could simply cook a wider portion and not eat all of it. But if the piece is not wide enough it will be difficult to cook. The fish was not inexpensive and I'd prefer trimmings not go to waste. *I believe this term is anatomically correct.
  5. JoNorvelleWalker

    The "steak" cut of fish

    I'm with you on fillets vs. steaks. But if I cut a fillet slice thin enough to make a reasonable portion of a few ounces, it would be about half to three quarter inch in width, and would probably fall over during grilling. Remember the piece shown is sliced from the smaller end of the fillet I received. @gfweb I really have no idea how a salmon fillet would be portioned for grilling in a restaurant. What would be wrong with cutting a slice from the fillet piece in half as I described above?
  6. JoNorvelleWalker

    The "steak" cut of fish

    "[A] salmon croquette..."* That or the staff meal. *Benjamin Dreyer, Dreyer's English (p180)
  7. JoNorvelleWalker

    The "steak" cut of fish

    The other day my doctor called. Mentioned cholesterol. She told me I should eat more fish. And particularly dropped the name of salmon. (Sorry if too much information.) Accordingly I placed an order with Prime Now. What arrived last night was a lovely looking fillet of approximately 1.2 pounds. Because 1.2 pounds is more salmon than I could eat at one sitting I cut a strip from the small end of the fillet as shown below: To my eye this cut looks awfully like half a salmon steak. And still more fish than I need for one serving. I've been reading up on salmon butchery: The Japanese Culinary Academy volume Mukoita I has eight pages on the subject. But still I am puzzled. For preparing a portion for grilling would it be appropriate to cut the strip at a right angle through the thickest part of the fillet? That would leave something looking like what is sold as tuna or swordfish steak. (Except, obviously, not swordfish.)* Does this make sense? Or would cutting in this fashion only ruin a lovely fillet? *nor tuna.
  8. JoNorvelleWalker

    Drink Induction Chiller - Kickstarter Toy

    You haven't taken it apart yet?
  9. JoNorvelleWalker

    Drink Induction Chiller - Kickstarter Toy

    What is induction chilling? I would have guessed Peltier.
  10. JoNorvelleWalker

    Dinner 2019

    King salmon fillet on the Philips grill: After perusing the thread on salmon parasites.
  11. JoNorvelleWalker

    Philips Avance Grill

    This worked well. Perchance a bit more done than I would have liked but things happen fast. Still possibly the best salmon fillet I have had. I am more used to Atlantic salmon than to Pacific salmon. There are about three quarters of a pound left to refine my grilling technique.
  12. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    Mine went into Hollandaise.
  13. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    Two hours at 55C. I'm doing up a batch at the moment.
  14. JoNorvelleWalker

    Camping, Princess Style

    I'm afraid it wouldn't rhyme around here either way.
  15. JoNorvelleWalker

    Amazon buys Whole Foods

    Today the organic asparagus was back in stock and is now in my refrigerator. But Whole Foods sent cheaper previously frozen king salmon, not the fresh king salmon I had ordered. This time I did not request a refund since the error was less egregious than sending me the beef round. Never send me beef round. The system still has a ways to go but I remain perpetually surprised it works as well as it does.
  16. JoNorvelleWalker

    Dinner 2019

    https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2188336
  17. JoNorvelleWalker

    Dinner 2019

    Chicken Cacciatore: I am not ashamed. The chicken was thoroughly dysonized* and hence not rubbery in the least. *Benjamin Dreyer's Dreyer's English informs that a proper noun used as a verb is indeed not capitalized.** **and Dreyer loves footnotes almost as much as I.
  18. JoNorvelleWalker

    Amazon buys Whole Foods

    Organic asparagus was $2.99 a pound but as I proceeded to check out my dinner was sold to someone else.
  19. @Smithy could perhaps offer an authoritative opinion.
  20. Speaking as a high volume amateur without strong hands, one of the first purchases I would consider is: https://www.hamiltonbeach.com/manual-commercial-citrus-juicer-932
  21. JoNorvelleWalker

    Dinner 2019

    After a disappointing repast of rubbery tough chicken, greasy mashed potatoes, OK frozen peas, and not nearly enough cranberry sauce -- a delightful glass of green Chartreuse V.E.P. Reserved for necessitous times like these.
  22. JoNorvelleWalker

    America's Test Kitchen new book

    Well I know the feeling. But speaking as someone who collects thermometers my anova is spot on.
  23. JoNorvelleWalker

    Gardening: (2016– )

    Yes, that's why I thought the problem might be heat stress. It gotten as high as 81F in here. The peas I'm growing are Kelvedon Wonder. On a related note a different pea seedling has been consumed with white fungus. Should I rinse everything down with bleach? I don't think I'll assay any more peas indoors as It's close to time for planting outdoors on the balcony.
  24. JoNorvelleWalker

    Gardening: (2016– )

    Ignore the dates, these were replanted.
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