JoNorvelleWalker

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.

You haven't taken it apart yet?

What is induction chilling? I would have guessed Peltier.

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

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.

Mine went into Hollandaise.

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

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

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.

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

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.

Organic asparagus was $2.99 a pound but as I proceeded to check out my dinner was sold to someone else.

@Smithy could perhaps offer an authoritative opinion.

CSO

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.

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

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.

Ignore the dates, these were replanted.

Trout, avocado*, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry not shown. As much as I like trout, one trout order from Prime Now is three dinners' worth for me. *avocado not shown because there wasn't one.

Most of my English peas are not doing well. The leaves at the bottom of the plants start to turn brown until the whole plant dies. All I can think of is that it may be too warm. Thoughts?

Tonight trout, avocado, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry.... Gelato and Maraschino cherry not shown. You know what Soave looks like, don't you?

For short grain rice I stock Tamaki Gold and Santo Tomas Bomba. Both excellent but I doubt I could tell between them. It's more about how the rice is prepared. In my opinion.

Tonight -- this time mixed two and a half minutes speed 1, four minutes speed 2: The last couple weeks I've been using slightly higher hydration, which I find allows the dough hook to grab better at lower mixer speeds. Oh, and for what it's worth this is ten minutes of steam for the boule.

My problem exactly, thank you. Now if I just had that $2000 scale. I do apologize for my short tempered reply to those who misunderstood the question.

@weinoo what is your new toy?