Fish & Seafood

Topic / Topic starter Replies Last postsort ascending
Normal topic Gefilte Fish - Passover help!
by Josh M. » Mon, 2016-04-11 23:12
1
by jacob burton
Tue, 2016-04-12 07:20
Normal topic Mackerel
by JanusInTheGarden » Sun, 2012-10-14 16:39
11
by Mucho Bocho
Thu, 2016-03-24 12:46
Normal topic Sous vide swai?
by labradors » Sun, 2015-12-27 08:11
5
by labradors
Thu, 2015-12-31 17:32
Normal topic Classic Greek Shrimp Saganaki
by Margaux » Fri, 2013-02-22 15:35
0
by Margaux
Wed, 2015-11-11 23:38
Normal topic Dinner Party
by Anonymous » Sat, 2011-07-23 06:00
9
by Nina
Wed, 2015-11-11 23:20
Normal topic Antalya Almond Tarator Sautéed Cod Fish
by Margaux » Sat, 2013-02-09 00:24
4
by Margaux
Wed, 2015-11-11 23:20
Normal topic Technique for Baking Fish
by Anonymous » Thu, 2013-05-16 16:18
5
by lrsshadow
Wed, 2015-11-11 23:20
Normal topic Halibut sous vide
by Josh Masur » Wed, 2014-07-02 09:32
5
by Josh Masur
Wed, 2015-11-11 23:20
Normal topic More Lobster
by esavitzky » Sat, 2012-06-23 18:45
17
by Marco099
Wed, 2015-11-11 23:20
Normal topic Baccalà Mantecato ( Venetian Codfish Spread)
by Margaux » Sat, 2013-01-26 00:36
2
by Margaux
Wed, 2015-11-11 23:20
Normal topic Halibut Sticking
by Dthomaslotz » Tue, 2014-01-07 08:23
10
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Monkfish
by Anonymous » Sun, 2011-11-06 14:56
11
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Bacalao al Pil Pil
by Margaux » Sat, 2013-01-19 12:29
8
by Margaux
Wed, 2015-11-11 23:20
Normal topic Salade de Coquilles St. Jacques A La Vinaigrette
by Margaux » Sat, 2013-02-16 23:32
6
by Margaux
Wed, 2015-11-11 23:20
Normal topic What is the Best fish you ever tasted and how was it cooked?
by Mark Warren » Thu, 2013-05-16 21:08
18
by u76200
Wed, 2015-11-11 23:20
Normal topic oyster basics
by jacobavera » Sat, 2014-12-06 00:45
3
by redeemed763
Wed, 2015-11-11 23:20
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Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7