Salmon steak topping

[Daniel]

Hi folks. I have been lurking for quite a while.

Tonight I made a basic dinner of potato garlic mash, salmon, and cabbage
salad.

The salmon was a play off an old costco annual recipe book entry for an
almond crusted honey mustard salmon.

Tonight, I considered a change by using miso paste instead. I stewed
over it for a while and decided to use the original recipe for now. The
reasons were few. First, I didn't know what I would combine it
with. Miso paste has a strong flavor. The only recipe I use it for, at
the moment, is japanese miso dressing. It takes soy sauce, sugar, salt,
mirin, etc.. Alot goes into it to balance that flavor.

But for something to put over baked fish, I know that ground nuts won't
work with miso, at least not intuitively. So I figured sesame seeds
would work... I consulted the web. Yeah sure enough, a hundred recipes
exist. But now I'm more confused.

Would anyone like to take a stab at providing your experiences on this?
Or maybe another topping? I prepare salmon in many different ways, but
only one way where there's a topping when thrown in the oven.

I'm only looking for a sauce to put on top of the fish with something to
crust it. Nuts, sesame seeds, bread crumbs, etc.

Thanks

--
Daniel

Visit me at: gopher://gcpp.world

[dsi1]

That's a tough assignment. Like in high school, I was not able to finish the assignment. Luckily, this is Usenet so I can say pretty much anything I want. You might just try misoyaki salmon. Fish prepared this way is popular in Japan and Hawaii.

The method of preparation is stupidly simple. Mix up a half-cup of miso paste with a quarter cup of white sugar. White miso works just fine. Add some sake and mix to create a smooth paste. You can also add mirin if you like. I usually don't. Other people do. place the salmon pieces in a bag and add the marinade. Let it set in the refrigerator for a couple of days. To cook, simply wipe the marinade off the salmon and broil till done. If you do it right, you'll have a char on the surface because of the large amount of sugar used.

In my case, I don't like using our broiler so I microwaved the salmon and hit it with a propane torch. If you can grill it over charcoal, that would be best.

https://www.amazon.com/photos/shared/GH1J3J-gRyepO4PjSL0zWw.UbV47cA3MDYpesCjcjkuvD/gallery/gsif6gYPRJG-aRYy3LJ-RQ

[Sheldon Martin]

Pistachio nuts make a good crust for salmon.
https://www.allrecipes.com/recipe/269394/pistachio-crusted-salmon/

I used to buy Zenobia pistachio nuts in five pound bags but I don't
dare anymore, I'll keep eating til all are gone and my fingers are
numb and raw from shelling. It's best to buy pistachios in their
natural undyed shells unless you like red fingers. I think California
pistachios are better than those from Turkey.

[Cindy Hamilton]

Have you no self-discipline? Measure out a reasonable portion and
put the five-pound bag away.

> It's best to buy pistachios in their
> natural undyed shells unless you like red fingers. I think California
> pistachios are better than those from Turkey.

I usually buy shelled pistachios because I eat them as an afternoon snack
at work. I don't want the sound of cracking pistachio shells resounding
across the cube farm.

Cindy Hamilton

[Hank Rogers]

> Cindy Hamilton
>

Hahahahahahahahahah ... What a question to ask Popeye!

[Sheldon Martin]

From how you describe your eating RULZ you likely engage in
unsatisfactory sexual activity once a year, on your birthday.
I haven't bought or eaten pistachio nuts for some ten years but were I
to suddenly get the urge I'd buy five pounds and eat all I want. I
once bought and still have a Sterling Silver pistachio nut shell
opener... however I prefer to use my fingers, same as I prefer to use
my tongue for eating delicacies... the opener is in the small velvet
draw string bag it arrived in, at the rear of the small kitchen drawer
where my potato parer resides. I never in my life obeyed artificially
mandated eating rules... if I'm in the mood to eat three chocolate
eclairs I will, but since that very rarely occurs I will and never
feel any guilt like you do for refusing to engage in sex with your
husband. If you limit your pistachio nut intake then it's obvious
that you fret that your husband thinks your ass is too big. Actually
I've never experienced bad sex with a big assed woman... I don't think
that's possible. LOL

[Hank Rogers]

Popeye, do yoose fuck the hole in yoose donut before yoose eats it?

[Daniel]

Thanks for the reply. Sounds like a ton of sugar, but with it being
cleaned off I can see.

This is more or less miso salad dressing used as a marinade if you
include the mirin. The only thing missing is mayo.

I will give it a shot, thanks for the link.

[Daniel]

Hey thanks. I never thought of pistachios. I will give it a try.

[Bruce]

On Wed, 10 Jun 2020 09:05:35 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Who, where and why dyes pistachio shells?

[jmcquown]

I used to snack on sunflower seeds at the office and my colleagues said
it sounded like I had a bird in my cubicle. ;)

Jill

[jmcquown]

On 6/11/2020 4:35 AM, Daniel wrote:
> Hey thanks. I never thought of pistachios. I will give it a try.
>

Daniel, is there a way to make your newsreader quote replies?

Jill

[dsi1]

The sugar is for flavor and to promote charing on the surface of the fish. It is a good amount of sugar but in Hawaii, people are liable to use twice as much sugar. I reduced it some for mainland tastes. Back in the old days, we made this dish with butterfish. These days, butterfish is kind of expensive so salmon makes a good substitute, as would Chilean sea bass.

https://www.hawaiimagazine.com/blogs/hawaii_today/2010/1/12/butterfish_Hawaii_recipe

[Bruce]

On Thu, 11 Jun 2020 13:25:57 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>Daniel, is there a way to make your newsreader quote replies?

Daniel, is there a way to make your newsreader quote what you're
replying to?

[Bruce]

On Thu, 11 Jun 2020 13:20:51 -0400, jmcquown <j_mc...@comcast.net>
wrote:

LOL. I once made healthy nut & seed bars from a recipe I found on the
Internet. Every time I had one, I'd start to whistle.

[itsjoan...@webtv.net]

I noticed that earlier today when buzzing through the group. I was wondering
who Daniel was replying to myself.

[jmcquown]

Yeah, I'm not familar with newshosting dot com (according to viewing the
message source). I usually expect no quoting from some googlegroup
users. It appears he's using Linux so I'm not sure what his newsreader
settings might be.

Quotes are actually very important to maintain context. I knew Daniel
was thanking Sheldon in another reply for the suggestion of crushed
pistachios for coating the salmon but only because I was able to read
Sheldon's reply to Daniel.

Without quotes, we're left guessing.

Jill

[Hank Rogers]

He will have to click "eject dutch nose".
Till then you will keep sniffing his anus.

[Hank Rogers]

Has anybody ever figured out what Opehelia is quoting, or what the
fuck she's talking about?

[Hank Rogers]

[Leo]

On 2020 Jun 11, , Bruce wrote
(in article<qnu3efdrlckvt0qr8...@4ax.com>):

> Who, where and why dyes pistachio shells?

Until recently, considering my life span, red and white pistachios were all
I could find. The red were dyed and the white were, IIRC, salt crusted.
They came mixed together and were tasty and expensive. Now, the lazy
producers just sell them au natural.

leo

[Daniel]

Sure.

[Daniel]

Sure.

Sure.

[Daniel]

That wasn't me. I'm just now getting to the threads.

[Daniel]

Oh that's hysterical.

[Bruce]

On Fri, 12 Jun 2020 01:16:05 -0700, Daniel <m...@sci.fidan.com> wrote:

>Bruce <br...@null.null> writes:
>
>> On Thu, 11 Jun 2020 13:25:57 -0400, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>>Daniel, is there a way to make your newsreader quote replies?
>>
>> Daniel, is there a way to make your newsreader quote what you're
>> replying to?

>Sure.

Cool.

[Sheldon Martin]

On Thu, 11 Jun 2020 20:15:01 -0700, Leo <leobla...@sbcglobal.net>
wrote:

All pistachios are salted to give them a longer shelf life or they'd
go rancid rather quickly. The red color was originally a Turkish
thing to differenciate theirs from those grown elsewhere.
I've only ever seen in-shell pumpkin seeds encrusted with a thick
layer of white salt. The salt is removed along with the shell. That
salt is also to keep them from going rancid in vending machines that
were set outdoors in the hot sun.

[Bruce]

On Fri, 12 Jun 2020 13:41:31 -0400, Sheldon Martin <penm...@aol.com>
wrote:

I have a better idea: don't put a vending machine outdoors in the hot
sun.

[jmcquown]

On 6/12/2020 1:41 PM, Sheldon Martin wrote:
> On Thu, 11 Jun 2020 20:15:01 -0700, Leo <leobla...@sbcglobal.net>
> wrote:
>
>> On 2020 Jun 11, , Bruce wrote
>> (in article<qnu3efdrlckvt0qr8...@4ax.com>):
>>
>>> Who, where and why dyes pistachio shells?
>>
>> Until recently, considering my life span, red and white pistachios were all
>> I could find. The red were dyed and the white were, IIRC, salt crusted.
>> They came mixed together and were tasty and expensive. Now, the lazy
>> producers just sell them au natural.
>>
>> leo
>
> All pistachios are salted to give them a longer shelf life or they'd
> go rancid rather quickly. The red color was originally a Turkish
> thing to differenciate theirs from those grown elsewhere.

I thought the red dyed ones were from Syria. I haven't seen any of
those for sale in the US in decades.

> I've only ever seen in-shell pumpkin seeds encrusted with a thick
> layer of white salt. The salt is removed along with the shell.

That salt is what makes the pumpkin seeds so tasty!

> That
> salt is also to keep them from going rancid in vending machines that
> were set outdoors in the hot sun.
>

Vending machines set outdoors in the hot sun? I've only ever seen
refrigerated soda machines outside and truly, I haven't seen any of
those outside a store in at least 40 years.

Jill

[Bruce]

On Fri, 12 Jun 2020 17:59:04 -0400, jmcquown <j_mc...@comcast.net>
wrote:

That makes sense because that's roughly when Sheldon's brain stopped
taking in new information.

[cshenk]

Daniel wrote:

>
> Hi folks. I have been lurking for quite a while.
>
> Tonight I made a basic dinner of potato garlic mash, salmon, and
> cabbage salad.
>
> The salmon was a play off an old costco annual recipe book entry for
> an almond crusted honey mustard salmon.
>
> Tonight, I considered a change by using miso paste instead. I stewed
> over it for a while and decided to use the original recipe for now.
> The reasons were few. First, I didn't know what I would combine it
> with. Miso paste has a strong flavor. The only recipe I use it for, at
> the moment, is japanese miso dressing. It takes soy sauce, sugar,
> salt, mirin, etc.. Alot goes into it to balance that flavor.
>
> But for something to put over baked fish, I know that ground nuts
> won't work with miso, at least not intuitively. So I figured sesame
> seeds would work... I consulted the web. Yeah sure enough, a hundred
> recipes exist. But now I'm more confused.
>
> Would anyone like to take a stab at providing your experiences on
> this? Or maybe another topping? I prepare salmon in many different
> ways, but only one way where there's a topping when thrown in the
> oven.
>
> I'm only looking for a sauce to put on top of the fish with something
> to crust it. Nuts, sesame seeds, bread crumbs, etc.
>
> Thanks

Hi Daniel, welcome!

I see dsi1 sent you a basic marinade.

Here's a tip, miso keeps forever in the freezer. The marinade if not
all added tot he fish, will keep as remainder for a very long time in
the fridge (months easily).

He's made a LOT of marinade there. How much you need will vary with
how many you are feeding. 1/2lb salmon fillets take about 1/2c
marinade.

You may also find you want to cut the sugar in 1/2 of his recipe for
taste purposes, especially if baking the fish.

That said, miso is a salty-sweet taste. It gets better as it ages!
'White Miso' is just a lighter color, not a true 'white'.

I use it in Udon Miso Dashi soup bases all the time here with added
bits of whatever I have handy for it.

[Hank Rogers]

You ain't seen the half of it yet. Popeye Katz owns vending
machines down in Mexico where he sticks his dik in the back, hoping
a wimmens will put in a quarter for a candy bar. Then Popeye gains
25 cents and a blow job.

[Daniel]

Hey thanks. I introduced myself a few months ago but have been mostly
doing cooking posts on fidonet. I wanted to hop over to usenet and
spread the love.

> I see dsi1 sent you a basic marinade.

Yeah, it's more or less a japanese miso dressing used as marinade. I
whip up that recipe often when tossing salad.

> Here's a tip, miso keeps forever in the freezer. The marinade if not
> all added tot he fish, will keep as remainder for a very long time in
> the fridge (months easily).

I haven't been freezing the miso. We have a massive multicultural
supermarket nearby that sells many varieties of miso in buckets. I know
taht it keeps in the fridge for a long time.

> He's made a LOT of marinade there. How much you need will vary with
> how many you are feeding. 1/2lb salmon fillets take about 1/2c
> marinade.

The recipes are really just a guidepost for me. i typically base what I
make on a recipe while rarely following it altogether.

> You may also find you want to cut the sugar in 1/2 of his recipe for
> taste purposes, especially if baking the fish.

Well, I was considering the recipe and how it takes the removal of the
marinade before cooking it. I'm not sure if it would make much
difference to cut the sugar since most of it goes in the trash.

> That said, miso is a salty-sweet taste. It gets better as it ages!
> 'White Miso' is just a lighter color, not a true 'white'.

I didn't know it got better, but now that I think about it, we are
discussing a fermented item so of course it evolves.

> I use it in Udon Miso Dashi soup bases all the time here with added
> bits of whatever I have handy for it.

I usually just make a basic miso soup when I do make it.

[cshenk]

Cooking echo! I need to get in there more often. Good people. I
still run a BBS here and feed NET275 (Virgina and West Virginia). Most
here have no clue what Fidonet is.

> > I see dsi1 sent you a basic marinade.
>
> Yeah, it's more or less a japanese miso dressing used as marinade. I
> whip up that recipe often when tossing salad.
>
> > Here's a tip, miso keeps forever in the freezer. The marinade if
> > not all added tot he fish, will keep as remainder for a very long
> > time in the fridge (months easily).
>
> I haven't been freezing the miso. We have a massive multicultural
> supermarket nearby that sells many varieties of miso in buckets. I
> know taht it keeps in the fridge for a long time.

I don't use as much of it as I have to keep foods fairly low sodium for
Don. He's sodium reactive and gets all sorts of issues including water
retention causing swelled ankles if we don't keep him to about 1700mg a
day.

>
> > He's made a LOT of marinade there. How much you need will vary with
> > how many you are feeding. 1/2lb salmon fillets take about 1/2c
> > marinade.
>
> The recipes are really just a guidepost for me. i typically base what
> I make on a recipe while rarely following it altogether.

Same here.

>
> > You may also find you want to cut the sugar in 1/2 of his recipe for
> > taste purposes, especially if baking the fish.
>
> Well, I was considering the recipe and how it takes the removal of the
> marinade before cooking it. I'm not sure if it would make much
> difference to cut the sugar since most of it goes in the trash.
>
> > That said, miso is a salty-sweet taste. It gets better as it ages!
> > 'White Miso' is just a lighter color, not a true 'white'.
>
> I didn't know it got better, but now that I think about it, we are
> discussing a fermented item so of course it evolves.

Yup!

> > I use it in Udon Miso Dashi soup bases all the time here with added
> > bits of whatever I have handy for it.
>
> I usually just make a basic miso soup when I do make it.

I'll have to drop into the COOKING echo but for now, tell them you met
xxcarol.

I'm pretty well known for Dashi Udon Miso soups.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dashi
Categories: Xxcarol, Soups
Yield: 4 Servings

1 sm Kombu piece (seaweed/kelp)
2 c Water
1 c Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo
Bushi. Once flakes sink, pour through strainer and discard flakes (or
save for second soup use!). Can be made without Katsuo Bushi, with
Shiitake mushrooms in it's place for a less salty and vegetarian type
but it needs a good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green
onions, mushroom bits, shrimp, and shredded cabbage.

From the kitchen of: xxcarol

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Special Udon Nabe
Categories: Xxcarol, Japan, Soups
Yield: 6 Servings

8 c Dashi or chicken stock
6 tb Soy sauce (shoyu)
1/4 c Sake
2 tb Mirin
12 oz Fresh udon noodles
6 ea Clams, small, cleaned
1 ea Chicken breast, deboned/cut
1/3 lb Scallops (about 8)
3 oz Kamaboko (fish paste/cake)
6 ea Scallions(green onions)
4 ea Large mushrooms, halved
6 ea Medium shrimp

Ok, I'm in Japan! I havent had a chance as of this typing to get the
phone lines installed just yet, but here's a goodie that's easier to
make than the longish ingredient list looks like.

I live right next to 'Tonoo Market Street' which is just like it
sounds. A street lined with itty bitty fresh produce stores where 1/2
the produce is along the sidewalk. Kinda like an open-air market.
Very neato!

Along that street where I walk my way home, are all these fixings.
Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
and is slowly with pantomine, showing me something new at her stall
each day. I think most of my Japanese to date, is cooking/food
related (grin, suprised? Naww).

Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
fatter than linguini and softer with a touch of rubbery consistancy.
It's also called 'alimentary paste' when labeled in english. Normally
sold fresh or vacumn packed. Occasionally dried.

Kamaboko, or 'fishcake' is a product made from mildish fish scraped
from the bones (paste-like) and formed to a roll (when formed to a
roll, it's Kamaboko and may have added colors and seasonings).

Cook the udon according to directions, and in second pot, simmer
stock and add the meats (shrimp only in last 5 minutes). Add veggies
in the last 5 mins or so with the shrimps.

Ruth, Hawaii variation. That scraped 'bonefish' made to a pale tan
paste? Form it into 'fishballs' like you would make small meatballs.
Tuck into soup in last 5 mins.

Total cooking time once both are boiling: 5 mins for Udon, 10 for
'other pot'. Strain udon from water and add to stock pot then serve.

Goes lovely with toasted pretzel bits (try tossing them with a little
butter and hot chili-pepper then nuking for 60 secs) and also with a
sliced fresh peach (fill center with a drizzle of honey and cinnimon,
nuke 1 minute then add a dollup of whipped cream or try japanese
style, with 'miricle whip' salad dressing).

From the kitchen of: xxcarol in japan

MMMMM

[Daniel]

Yessir. I'm not a sysop like most people on all the echonets. I'm an
actual bbs user... For now.

Which bbs do you operate? I'll hop on and poke around.

If you like chiptunes, the bbs erb.pw has a good streaming station and
the sysop plays nothing but chiptunes or podcast shows about chiptunes. Take a
listen: https://radio.erb.pw/radio/8000/radio.mp3

He also hosts an interbbs meetup on MRC on Fridays. You oughta login
this friday and introduce yourself.

>
>> > I see dsi1 sent you a basic marinade.
>>
>> Yeah, it's more or less a japanese miso dressing used as marinade. I
>> whip up that recipe often when tossing salad.
>>
>> > Here's a tip, miso keeps forever in the freezer. The marinade if
>> > not all added tot he fish, will keep as remainder for a very long
>> > time in the fridge (months easily).
>>
>> I haven't been freezing the miso. We have a massive multicultural
>> supermarket nearby that sells many varieties of miso in buckets. I
>> know taht it keeps in the fridge for a long time.
>
> I don't use as much of it as I have to keep foods fairly low sodium for
> Don. He's sodium reactive and gets all sorts of issues including water
> retention causing swelled ankles if we don't keep him to about 1700mg a
> day.

I use it mostly for dressings. I was buying the jar of japanese miso
dressing from costco and got sick of how gummed up the lid gets and, of
course, it doesn't have a nice way to pour it. When I discovered how
easy the ingredients are (I have them all in my kitchen), I stopped
buying it. I make a small enough batch for the salad that evening and
don't have to worry about storing.

>>
>> > He's made a LOT of marinade there. How much you need will vary with
>> > how many you are feeding. 1/2lb salmon fillets take about 1/2c
>> > marinade.
>>
>> The recipes are really just a guidepost for me. i typically base what
>> I make on a recipe while rarely following it altogether.
>
> Same here.
>>
>> > You may also find you want to cut the sugar in 1/2 of his recipe for
>> > taste purposes, especially if baking the fish.
>>
>> Well, I was considering the recipe and how it takes the removal of the
>> marinade before cooking it. I'm not sure if it would make much
>> difference to cut the sugar since most of it goes in the trash.
>>
>> > That said, miso is a salty-sweet taste. It gets better as it ages!
>> > 'White Miso' is just a lighter color, not a true 'white'.
>>
>> I didn't know it got better, but now that I think about it, we are
>> discussing a fermented item so of course it evolves.
>
> Yup!
>
>
>> > I use it in Udon Miso Dashi soup bases all the time here with added
>> > bits of whatever I have handy for it.
>>
>> I usually just make a basic miso soup when I do make it.
>
> I'll have to drop into the COOKING echo but for now, tell them you met
> xxcarol.
>
> I'm pretty well known for Dashi Udon Miso soups.

Yeah many of the posters in the cooking echo include recipes from their
meal-master.

> MMMMM----- Recipe via Meal-Master (tm) v8.05

[cshenk]

Telnet to shenks.dyndns.org or shenks.synchro.net (same place).

I have a lot on passthru and haven't cleaned up the system so you can
see them.

Most common software out there for us to use, yes.

[cshenk]

[Daniel]

Sweet I'll visit.

I use krecipes and the recipes are stored on a mysql instance on my cloud box.

[cshenk]

Oh, forgot to tell you, port 24 so in telnet at the prompt
o shenks.dyndns.org 24

(space 24 for port 24)

[Daniel]

Which is why it didn't work.