Wasn’t he supposed to be off drugs?
Yet another out of touch rich guy that thinks we can afford salmon
Salmon near me is $8 per pound on a good sale (9-10 is more frequent), so a 6 ounce portion is $3ish. A lemon for 80 cents, a bag of frozen mixed vegetables, 2 portions of salmon, and an ounce of butter, and dinner is $10.
I would add rice, and then probably get a pound and a quarter of salmon to have some to make leftovers into onigiri, then it’s lunch the next day too, but the cost goes up.
It’s possible $10 is out of reach, or you live in a much more expensive area. Apologies if either of those applies to you, but this seems to be an approachable option.
I usually spend like £25 a week between the 2 of us. I was thinking of trying to catch seafood myself and while I have managed to get a crab before my partner isn’t keen on the idea of eating something I caught.
I thought he went nicely on toast when mixed with some mayo.
If people can’t afford salmon, they should probably get acquainted with the relatively inexpensive cost of glass bottles and gasoline.
American Catholics in 1960: “We eat fish every Friday during Lent to represent the poverty of our forefathers long ago. The ancient peoples who could subsist on nothing else pulled great bounties from the Mediterranean. It sustained civilization in that humble way for centuries and today we remember our simple origins.”
American Catholics in 2020: “Fish for dinner? What are we, made out of money? Have a hamburger instead. No, I will not think for one single second about the sociological or ecological ramifications of this decision.”
It would be a based af decision if the pope declared Fridays to be vegan and put out a humble cookbook
I’ve been: Lucky enough to get salmon from the FoodBank every other month or so. This just sounds like lazy writer cooking to me. Which I aspire to be.
At this point its not much more expensive than beef etc. Fish is a more competitive market than the beef processor monopolies, at least in the US
I also pretty much never buy beef because its so expensive.
Beef prices are out of control right now.
Look for farm raised atlantic salmon. Fish caught in the wild is way more expensive.
That’s certainly a take. Farmed salmon cause a lot of problems for the waters around them. I don’t think I can eat farmed fish again after researching the problems around them.
further evidence in support of my policy of not taking cooking advice from people who advocate for putting food on paper towels
I’m a bad cook. Why should I not do that?
my understanding is that most kinds of paper towels are not food safe, and can contain bleaching agents, formaldehyde, and other such things. i’ve yet to find a great drop in replacement for them though. so i’ve just been avoiding/altering recipes that ask for them.
There are recipes asking for paper towels?
ive seen quite a few tofu-related recipes say that tofu should be put inside a paper towel and then pressed to get all the water out. i think i’ve seen some non-tofu recipes advocate for paper towels but i don’t remember them as vividly
I see. I’m not a big fan of tofu, so I probably won’t have seen enough recipes to make a sample size.
How else do you microwave a hot dog?
I… don’t?
I’m more of a grill or pan-fry person when it comes to sausages.
You microwave your sausages? Heathen!
How else do you cook the pigeon meat?
Calling a hot dog a sausage is kind of overselling it. It’s a tube of animal matter.
Fuck, for a supposedly rich country, the US is full of as many weird traps as a some war rawaged place. You guys have to be on a lookout all the time, eh?
yeah it is extremely frustrating how many traps there are. i think it’s because the US has a culture of thinking things are “safe until proven unsafe” instead of “unsafe until proven safe”.
learning about the paper towels, microwave popcorn, and silicone cookware made me go nuclear on my kitchen. at this point i only let food touch glass, stainless steel, wood, or ceramic. it’s annoyingly difficult to find non-plastic versions of certain things (e.g. blenders) but after doing it once i don’t have to worry about it again for 5-10 years so it’s not too bad in that context. and i haven’t had to deal with any of the traps since then.
Yeah well, that’s why we can’t get healthcare. Then they could detect our diseases and toxins and we could class action sue. The class action lawsuits alone make corporations shake in their boots enough that they say we “can’t afford healthcare for all.” We can, but the rich corporations cant
Well yeah. Our education system is a joke.
You could probably just use some unbleached linen or cheese cloth, aka a non-decorative towel, since that is the reusable material that paper towels replaced in our modern disposable society.
Wait what?
This is like when I learned you’re not supposed to microwave food in Tupperware because of micro plastics.
Nonsense, those micro plastics add flavor that just won’t go away.
That Plastic Planet doc
altering recipes that ask for them.
What’s your preferred alternative? I’m looking for something that gives me the same great taste and texture but is also 100% organic.
i still haven’t found a great alternative to be honest, but at the moment i just try to see if i can somehow use a strainer/colander to accomplish the same task. but its a bit of a half-measure and doesn’t work in all contexts
you want all the lard to cool and make little fat puddles in your bacon. it’s healthy!
Wrapping corn in a damp paper towel and throwing it in the microwave for five minutes is so much easier than boiling it in a big pot for 20 minutes.
It’s even easier to buy the corn with the husk still on it and just throw the whole thing in the microwave. Three minutes or so in the microwave then you pull it out, rip off the husk/silk and it’s ready to eat.
Just buy it popped in bag, its not the stoneage anymore
I mean that is an option but swapping in popcorn would make for a rather different dinner than one with corn on the cob.
Corn needs 1m in boiling water. Not 20.
I don’t think it needs a whole meter… Maybe 10cm of water at most
TBH the best corn on the cob I’ve had the pleasure to encounter was fire grilled {in husk, resheathed after silk removed}, but the standard I’ve known for home grown sweetcorn is ~90s in low boiling water. Any longer makes it dull and unnecessarily mushy.
i think it’s even easier to use a microwave and a colander. the colander will also last a whole lot longer than a roll of paper towels.
Not in the microwave it won’t.
Idk how well that would fit. Also, you’re not keeping the steaming water close to the corn if it’s just sitting in a colander.
Maybe you could do it in microwave safe tupperware?
i meant microwaving it in a regular bowl and then putting it in a colander afterwards
What kind of sicko (positive) pays for such expensive food then microwaves it like its a hot pocket? Wtf. I grew up far too poor to even try this.
Also for the UK tories out there Stephen King is an english major and makes more money than any programmer or trade worker.
You may be… Offended/interested in the first ~10 minutes of this video lol: https://youtu.be/--CivjdtyvE
Want to mention, from his In Writing book, he was writing Carrie in his laundry cupboard (didn’t sound like enough to be called a room more like a closet with appliances). Also even if that’s is his preference, sounds like he was suggesting a simple dinner. Make some fish for a quiet date, good suggestion if you’re not familiar with the oven. I don’t believe fish was always so expensive either, prices skyrocketed at one point, my mom used to buy chicken wings when money was low (80s), now they’re expensive as shit comparatively.
Definitely do this at work
While corporate is visiting.
Remember to warp it in tinfoil to up the crispness.
Give it at least 9 minutes on broil in your oven.
9 minutes
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And for my next trick: how to cook salmon in your dishwasher.
I was waiting for someone to post this. Why anyone thought this was a good idea is beyond me.
You now have two things with this method:
-
Trace amounts of dishwasher chemicals in your fish
-
A dishwasher that smells like fish. A fishwasher if you will
If it’s a tight package (heh) then neither should happen. And you’d wash your plates and utensils you used to eat the salmon with anyway.
I’d guess the idea is some sort of multitasking thing, maybe to save energy? Pretty wacky idea nonetheless
Upvote for fishwasher.
i see #1 being a problem but #2 is a selling point
Just vacuum seal the fish like you’d do for sous vide.
The article above mentions that your foil packet should be air-tight to prevent this.
Otherwise you’re going to have really watery fish.
LOL, I know, right? Fishy dishes!
-
And as usual, the ending sucked.
Oof. Go find the original post on twitter and say that directly to Stephen King.
God damn…
The lazy way to cook salmon I know is to wrap it in foil and bake it in the oven for a bit. Wrapping it means that there is no surface browning and I imagine it cooks very similarly to microwaving. It’s not like meat or bread where you want to sear the outside, or sauce or soup where a longer cooking time imparts a deeper flavour - raw salmon is tasty after all.
I haven’t tried it, but I also suspect everyone horrified by this also hasn’t tried it, and it seems like it would work just fine. Microwaving fish is such a meme at this point that I think there’s a short circuit in people’s brains where they think it magically ruins food and creates a smell that would not be created by heating it equivalently using some other method.
So does anyone know for a fact whether this is terrible?
The salmon will be fine, pretty much the same as steam-cooking it. Just put some spices and a lot of lemon so it would not be bland.
The microwave, on the other hand, will gain a subtle and mysterious fish aroma, that will only become stronger with the passage of time.
Just have it for lunch at work.
The microwave, on the other hand, will gain a subtle and mysterious fish aroma, that will only become stronger with the passage of time.
Sounds suspicious 🤔
I keep a tub of bicarb of soda in mine when it’s off, it helps with smells. I dont know that it could beat fish though…
That sounds like a lot of work. And I’m not fan of steamed fish. Salmon is like the easiest fish to pan fry.
- Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it’s smoking a lot turn the heat down.
- Lightly (using course) salt salmon.
- Add to hot pan. Don’t worry if it sticks a little.
- When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
- When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don’t even need to worry about it being cooked through. I like it a little closer to raw on the inside.
The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.
Why do you think one doesn’t need to worry about it being cooked through?
Because there isn’t much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That’s why salmon is flash frozen on the boat as soon after it’s caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you’ve cooked the outside. As with anything, the risk of bacteria isn’t zero, but it’s small enough that most people need not worry about cooked it until it is a dry chewy abomination.
Ah OK I think maybe most salmon in my country is not sushi grade, so I guess it hasn’t been frozen for long or cold enough to guarantee it free of parasites. Thanks
Does nobody here own a thermometer
That’s pretty typical oven salmon. It will be really juicy and most, which some prefer
moist?
Yeah
What the hell is with the culinary advice in this thread, do you people not own stoves?
Some like to experiment
Just buy some warm smoked salmon and eat it as it is. Add some of that lemon you mentioned.
Cold smoked salmon > warm smoked salmon
Add cream cheese, dill, and capers, put all on either a toasted bagel half or slice of sourdough. 11/10
Cold smoked salmon is a completely different thing. Both are good (usually) but the warm smoked is much closer to this microwave thing he is describing (which is still better than dishwasher salmon!).
Salt cured salmon beats both of them and you can make it yourself overnight
I’m gonna have to get scientific here. What are the temperature ranges for each and how long should I smoke a roughly 1 KG fillet using either method?
For cold smoking the temperature is around room temperature (25 celsius is ideal), and it takes around 6-8 hours.
There are various hot smoking methods. The first (and best in my opinion) is around 70-80 degrees celsius, and takes about 4-6 hours. Secondly alternatively around 100 degrees celsius for 1-3 hours. Thirdly around 120-130 degrees celsius and 30 minutes. The goal is for the salmon to reach 62 degrees celsius internal temperature. But I find the lower heat is best for salmon, because higher heat creates more albumin when cooking salmon.
I would look it up rather than ask strangers on Lemmy.
You’re not adventurous at all then
Or just air fry it for 5 minutes instead of microwaving for 3. I’ve done this to great success.
been a salmon fan ever since I moved to the pacific northwest. we get amazing salmon here.
aloha spice company seafood rub on fresh or thawed frozen, in a metal pan on the stovetop. it’ll take 8 minutes from cold to done, so start some rice (long grain works especially well with this palette) and brussel sprouts broccoli green beans or asparagus a bit ahead. finish with a tiny bit of soy sauce to taste.
if you’re feeling fancy, a ginger and garlic green beans works especially well with the savory umami of the salmon.
I adore, nearly worship King. But goddamn bro… just… naw…
I’ve always felt like salmon is best as is, with just stuff that enhance it’s natural flavour instead of bringing too much new flavour
Salt, lemon, maybe some onion rings optionally. All you need IMO
I usually limit it to salt, a pinch of pepper, and lemon juice after cooking.
My partner on the other hand blends a variety of spices, lets the salmon marinate in the spices+lime+oil, and then cooks it.
Both are very tasty :)
for a second i thought that “garlic green beans” were a real thing and got excited.
it’s so good, try it: https://www.smalltownwoman.com/stir-fried-green-beans-with-ginger-and-garlic/
grab a gene splicer and follow your heart
waste of good salmon that.
Waste of a good microwave
Do it at work for maximum coworker rage
Steady on Satan. Who let you out this time anyway?
I’ve never done this, I know nothing about cooking. What’s the result?
Worse than just frying it for 3 minutes which takes the same amount of effort.
You’re not selling this to me because, as someone with no attention span, I can NOT relate to the notion of “frying X takes the same effort than microwaving X”.
Microwaving:
- Season and wrap
- Put on plate
- Place in microwave
- Microwave it for 3 minutes
- Eat
Frying:
- Season
- Put pan on stove and add butter/oil
- Heat the pan
- Add the fish and fry for 3 minutes
- Eat
If you can microwave stuff you can also fry stuff, cooking is just following steps and practice.
You’re forgetting “where is that pan, no that one, the other one”, “which oil to use, not that one”, “gotta watch that pan for three minutes so it doesn’t burn and I don’t forget”, “now i have a pan, a plate and a stove to clean” vs. “i’mma do some other shit until i hear the microwave go bing” and “rinse plate”.
I feel like that’s largely a habit thing. I never cook using the microwave, I would have to spend a lot of time looking up shit to cook something decent. But I cook meals from scratch most days and I know exactly which ingredients to use, where things are, and how to cook a dish quickly and effeciently.
I often cook while I listen to podcasts, which strangely enough helps me focus on the mechanical tasks since I am not distracted - or rather, only distracted by the podcast. That works well for the dishes I know by heart, but if it’s something new where i need to check a recipe I have to force myself to concentrate as well :)
Good luck however you feel like feeding yourself!
Three minutes! The horror!
Shit man, the video games aren’t going to play themselves.
That’s the duration for only one of the listed sub-tasks
Not the point.
I would not walk away from something in a frying pan for 3 minutes, but I would for something in a microwave. Microwaving on a plate dirties one fewer thing, too.
I think it’s pretty different.
Frying isn’t even the relevant comparison - that would be baking wrapped salmon in the oven.
Thanks for breaking it down like that. I struggle to bring myself to cook but Ive been working on it by breaking down steps like that. Easy meals are the best!
If you like easy meals, get yourself a simple Italian cookbook. There’s like, one million different pasta dishes with about 3-5 ingredients in them which can be cooked in 20 minutes.
Something that looks and smells like a microwaved fish. Wouldn’t recommend. Salmon fried crispy is delicious.
Yeah I used to do this with low budget frozen fishies when I was in college pulling long hours.
