What's cookin', good lookin'?

[seela]

What type of salmon do you prefer. I have never made my own gravlax but wish to. I can access prett much any type of salmon but figured wild caught king would be the way to go on this

I use farmed salmon only, because wild salmon here is severely endangered.

Usually I cook with whitefish, pike, herring and perch, so I don't know so much about salmon that I'd be able to tell you which type would be best for which dish. I didn't even know there are different types until now... I always thought there's just salmon and then there's trout. Both of those work for gravlax in my experience.

 

[DiskoTroop]

I use farmed salmon only, because wild salmon here is severely endangered.

Usually I cook with whitefish, pike, herring and perch, so I don't know so much about salmon that I'd be able to tell you which type would be best for which dish. I didn't even know there are different types until now... I always thought there's just salmon and then there's trout. Both of those work for gravlax in my experience.

Thanks so much. I am in the seafood industry so I can access all sorts of stuff. I will give it a try. Salmon is a tough one as there are very serious pros and cons with both wild caught and farmed. This time of year most wild caught fish is expensive and hard to access so I may go with the Faroe Island farmed which is plentiful. I do not like the quality of the Chilean farm raised nor the conditions they are raised in and the Canadian is okay but the Faroe is better although there has been some significant genetic tweaking.

Bon Appetit-

 

[seela]

Thanks so much. I am in the seafood industry so I can access all sorts of stuff. I will give it a try. Salmon is a tough one as there are very serious pros and cons with both wild caught and farmed. This time of year most wild caught fish is expensive and hard to access so I may go with the Faroe Island farmed which is plentiful. I do not like the quality of the Chilean farm raised nor the conditions they are raised in and the Canadian is okay but the Faroe is better although there has been some significant genetic tweaking.

Bon Appetit-

Yep, I know there are lots of problems in fish farming, and that's why 95% of the fish I eat is wild caught. That means hardly any salmon, but that's fine. I find the locally farmed rainbow trout better than Faroese or Norwegian farmed salmon, though, which are really common here.

But yeah, salmon or trout is not a common sight in my kitchen, so when I buy salmon and it is farmed, I don't feel guilty about the impact the farms have on nature. I eat wild salmon only when I catch it myself, which is about once every three years or so.

 

[Lilylovex64]

I am making tamales today... puerco (pork), pollo (chicken), and coco (coconut).

 

[Collar_N_Cuffs]

I am making tamales today... puerco (pork), pollo (chicken), and coco (coconut).

Such a big job - I hope you have help!!

Seela - that looks awesome!

 

[Lilylovex64]

Such a big job - I hope you have help!!

Seela - that looks awesome!

Yes!! No way I could do all of it on my own

 

[Curious_in_Cali]

Spice cake with an orange glaze, dark chocolate chunk cookies with walnuts, Snickerdoodles (thank you for the reminder you guys), spiced cocoa inspired brownies, mulled wine, and a chicken and sausage gumbo.

 

[MeekMe]

This year I'm being lazy and not going all out for the holiday. Lazy and cheap.

I'm just putting together a salad for tonight. I'm topping it with Genoa salami and feta cheese. Should be tasty. ^_^

 

[IrisAlthea]

Here's the gravlax and whitefish roe with the dark bread I made. We decided to skip the vendace roe for now, because we already had more than enough to eat. There'll be vendace roe on the New Year's menu then.

That looks great!

May I recommend får your New Year's vendance roe:
Make a panna cotta with greek youghurt and chives and put the vendance roe on top. It's a wonderful first course and practical since you make it well in advance.
I've made it in thin metal cupcake liners for a buffet style meal when I didn't have enough dishes for the hoardes. Used a cheaper form of roe though.

 

[johncsuk]

Roast beef, roast potatoes and parsnips using goose fat, various other veg. Yorkshire puddings and horseradish sauce.

 

[Kalamain]

Roast beef, roast potatoes and parsnips using goose fat, various other veg. Yorkshire puddings and horseradish sauce.

This is pretty much how ours will be today.

Except its rabbit, not beef, and Bread sauce, not horseradish!

 

[johncsuk]

I've never had rabbit. What's it like.
I was in collision earlier in the year with a deer. But l was told when it is hit something is released into the blood and messes up the taste of the venison.
That l don't know about, especially as the deer ran off.

 

[Kalamain]

Its a slightly gamey taste.

Its a little like the darker cuts of turkey meat. But different... Its hard to describe really!

I personally like it and its about the same price as chicken, (Maybe a tiny bit more expensive) better for you too!

 

[Wild_Honey_66]

This is pretty much how ours will be today.

Except its rabbit, not beef, and Bread sauce, not horseradish!

Bread sauce?

Where do you get the rabbit?

 

[johncsuk]

If you hear shots at night, it's most probably the rabbit hunters.
Cooking is so much easier with a glass of SE Australian Chardonnay Chombard.
Cheers everyone

 

[seela]

That looks great!

May I recommend får your New Year's vendance roe:
Make a panna cotta with greek youghurt and chives and put the vendance roe on top. It's a wonderful first course and practical since you make it well in advance.
I've made it in thin metal cupcake liners for a buffet style meal when I didn't have enough dishes for the hoardes. Used a cheaper form of roe though.

Using yogurt is a great idea, thanks! I'll give it a go, the slight tanginess of it is probably really good with vendace roe. Vendace and whitefish are my favorite types of roe, but the price is a bit steep.

I've done something similar, only using smetana, lemon and chives (and gelatine) and making them into sort of little balls in those tiny forms you use for making chocolate candies. I let the whole thing set first, then used a melon baller to scoop balls (-ish) into the forms and froze them again for a while, then rolled them in roe to coat. That definitely wasn't easy to do, but the end result was pretty and I only had to make a handful so it was fine. Your method sounds a lot better.

 

[Wild_Honey_66]

If you hear shots at night, it's most probably the rabbit hunters.
Cooking is so much easier with a glass of SE Australian Chardonnay Chombard.
Cheers everyone

Ew. *shudder*

Around here, folks raise and slaughter their own meat rabbits,

but I'm a bit squeamish for that.

 

[Kalamain]

Bread sauce?

Where do you get the rabbit?

Bread Sauce

And we get Rabbit from the local butcher. Its fairly common around here. He always has rabbit in stock. Its not an everyday meat like Chicken, pork or Beef.... But its a good, fairly cheap meat.

 

[johncsuk]

I wasn't implying l was out in the night shooting rabbits. I have just moved out of a valley.

 

[johncsuk]

Dessert is the problem. Christmas pudding is great, but a tad heavy. Is chocolate cheesecake a lighter option l wonder.

 

[Wild_Honey_66]

Bread Sauce

And we get Rabbit from the local butcher. Its fairly common around here. He always has rabbit in stock. Its not an everyday meat like Chicken, pork or Beef.... But its a good, fairly cheap meat.

Thank you, Mr. Linky. (A.C. kept wanting to make it "Mr. Kinky" rofl)

Huh. I'll have to ask our butcher...

Dessert is the problem. Christmas pudding is great, but a tad heavy. Is chocolate cheesecake a lighter option l wonder.

Chocolate cheesecake should always be an option.

 

[johncsuk]

I once purchased a chocolate cheesecake from Harrod's Foodhall, the best l have ever tasted

 

[johncsuk]

I presume buying a cheesecake, is classed as cheating in this thread

 

[respeito]

sweet and spicy chicken (as sliders)

http://i166.photobucket.com/albums/u103/nsidemymind/c15f0a61-d2fe-453c-a2dc-1b74a972587d_zpsb763d267.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/e719fa53-c578-414d-8b1b-480f6cebfcc9_zps8e62e8be.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/676b9204-6cf2-477f-bea9-0127eb0e8253_zps65cbf176.jpg

 

[Netzach]

Gingerbread with orange buttercream icing, holy shit, cake success. It looked like a kindgergartener frosted it, though.

Used this and like the first reviewer double plussed on the spice and did a loaf cake, added a little throw of nutmeg and used blackstrap which made a deep black spicy not too sweet not too weird, PERFECT base for an icing. Assuming you like molasses and spice and sweet orange zest.
http://allrecipes.com/recipe/favorite-old-fashioned-gingerbread/

This is my first not dried out perfect cake ever. Is it the hot water? If so, why is that not in everything?

Buttercream was butter, sugar, orange zest, OJ, and a bit of powdered clove.