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Holy Toledo! RECIPE TIME!
Homemade pizza from scratch. Dough and sauce also from scratch. Coupled it with a few bottles of Fat Tire.
I want to know how to do that.Nothing planned for dinner, but had a nice post cinco de mayo breakfast- Jewish sushi!
The missus brought home a giant slab of salmon, so I cured up a load of gravlax (unsmoked lox, but the smoke flavor in almost all lox is so weak, it's not necessary).
1 side of salmon, skin on
rub your hand over the flesh to find any pin bones, and remove
1 cup kosher salt
1/2 cup white sugar
2T white peppercorns, ground
mess o' dill
a few sprigs of thyme and rosemary, optional
Mix the salt, pepper, and sugar, and cover salmon liberally on both sides and ends. Cover flesh side with herbs. Place in large zip lock bag and seal (you may want to place this into a second bag, for safety's sake). Place bag o' salmon between two suitably sized baking pans (a half sheet pan usually fits a side), place in fridge, and cover with anything heavy. Cure for ~36 hours, flipping salmon every 8-12 hours or so. My wife prefers a longer cure (go figure) but too long toughens the flesh. Figure a max of 48-72 hours.
Remove from bag and place salmon in a pure, cool, rolling stream while nubile supermodels frolic naked in the water. Alternatively, rinse in sink under cold running water to remove exterior salt (but it won't taste the same- sorry). Pat dry. Slice as thin as you can with a slicer, sujihiki, yanagi, or fugubiki, and enjoy, while saving $30 a pound.
I want to know how to do that.
Charcoal made by me in my charcoal kiln