decorology.blogspot.com
decorology: 2011-10-16
http://decorology.blogspot.com/2011_10_16_archive.html
Friday, October 21, 2011. My favorite images from my favorite blogs. Time to relax and enjoy a little eye candy. Presented in no specific order from some of my favorite blogs. Some beachy beauties from Completely Coastal. Oh myto have that beach so close by. The four below are from Providence Ltd. Design. Fabulous kitchen. who knew a kitchen could be so luxe? The last three are from my friend Liz's blog(s) Chomp Chow Chew. She's a fellow RISD illustration department grad. Thursday, October 20, 2011.
beyondsalmon.com
Beyond Salmon: Mercury in Fish
http://www.beyondsalmon.com/2006/02/mercury-in-fish.html
Saturday, February 11, 2006. For some strange reason, American women feel that they need to bring sacrifices to the Goddess of fertility by banning wine, good cheese, smoked meats, rare steaks, and sushi from their diet. The reason I am writing this post, is that cooked fish has recently joined this echelon of forbidden foods due to the threat of mercury harming the fetus. After Andrea from Rookie Cookery. That we started getting some real facts. 8221; According to the HMS study, each additional weekly s...
beyondsalmon.com
Beyond Salmon: Is frozen fish as good as "fresh"?
http://www.beyondsalmon.com/2007/01/technique-of-week-how-to-freeze-fish.html
Monday, April 23, 2007. Is frozen fish as good as "fresh"? There is nothing I hate more than being wrong. That's why I research things to death to make sure that I am not wrong too often. When it does happen though, it's a great learning experience, like the one I just got on freezing fin fish. I kept procrastinating posting my frozen fish findings, but a question that Matthew Amster-Burton, a columnist. Has just posted on my How to store fish. As good as fresh. Not whether it's as safe to eat. But if yo...
beyondsalmon.com
Beyond Salmon: Seared Scallops Video
http://www.beyondsalmon.com/2015/05/seared-scallops-video.html
Tuesday, May 12, 2015. YouTube Link: Seared Scallops. More Videos: Helen's Kitchen Channel. Posted by Helen Rennie. Any recommendations on where to find dry-packed, never-frozen scallops in the Boston area? New Deal in Cambridge, Captain Mardens in Wellesley, Wulfs in Brookline all have outstanding scallops. Whole Foods scallops are also dry, but the few times I tried them they werent quite as good as the 3 stores I mentioned. Subscribe to: Post Comments (Atom). Helen's Kitchen Equipment Store on Amazon.
beyondsalmon.com
Beyond Salmon: To rinse or not to rinse: that is the question
http://www.beyondsalmon.com/2006/02/to-rinse-or-not-to-rinse-that-is.html
Monday, February 27, 2006. To rinse or not to rinse: that is the question. Alanna Kellogg from Kitchen Parade. Just asked me a great question about rinsing fish. Do you know why do recipes sometimes (but not always) suggest rinsing filets? Seems so basic - I'm guessing it's for health/bacteria reasons but if that's the case, yuck, who wants to eat fish in the first place (is the reaction I have and I'm guessing others as well)? And if it IS for health/bacteria reasons, then why don't recipes. It makes se...
beyondsalmon.com
Beyond Salmon: 2014 Archive
http://www.beyondsalmon.com/p/2014-archive.html
12-16-2014: Make-ahead Whipped Cream Video. 12-09-2014: Kohlrabi Latkes Video. 12-03-2014: Ugly (but Yummy) Green Beans. 12-01-2014: Holiday Gifts for Cooks and Bakers. 11-17-2014: Celery Root with Vanilla Bean (Video). 11-17-2014: What's in Helen's Kitchen (pots, pans, cutlery, and more). 11-09-2014: Apple Galette (Video). 11-03-2014: Caramelized Pear Ginger Tart (Video). 10-27-2014: Braised Turkey Thighs. 10-21-2014: Brussels Sprouts Video (oven and stovetop methods). 09-19-2014: Soy Reduction (Video).
beyondsalmon.com
Beyond Salmon: Branzino Tartar with Apples and Ginger
http://www.beyondsalmon.com/2006/10/branzino-tartar-with-apples-and-ginger.html
Thursday, October 19, 2006. Branzino Tartar with Apples and Ginger. I wish I could take the credit for this brilliant combination of raw materials, but it goes to Ethan Stowell, the chef of Union Restaurant. Suppose I told you to buy some "very fresh" fish, chop it up and serve it raw. Raise your hand if you'd be comfortable doing that? I have a feeling very few hands went up. So, let's go over some basics of serving fish raw. 1) Mitigating the bacteria risk:. There might be others, but I haven't tried t...
beyondsalmon.com
Beyond Salmon: Technique of the Week: How to skin a fish fillet
http://www.beyondsalmon.com/2006/07/technique-of-week-how-to-skin-fish.html
Saturday, July 8, 2006. Technique of the Week: How to skin a fish fillet. One of the students from my fish class, just e-mailed me with a question of how to skin a fish fillet. This had “Technique of the week” written all over it. Thanks so much for the idea, Valyn! You’ll need a sharp boning knife (see the picture) or a utility knife that has a flexible blade (no picture since I don’t own one). Slide the knife all the way under the fillet. If you are browning. Your fish in the skillet. The skin will tur...
beyondsalmon.com
Beyond Salmon: Glazed Trout Video
http://www.beyondsalmon.com/2015/04/glazed-trout-video.html
Monday, April 6, 2015. YouTube Link: Glazed Trout. More Videos: Helen's Kitchen Channel. If the fish has the skin, cook it on the skin side as long as possible. The skin provides insulation and prevents the flesh from drying out. Aim for the total cooking time to be 6-8 min per inch of thickness. Posted by Helen Rennie. Couldnt be written any better. Reading this post reminds me of my old room mate! Subscribe to: Post Comments (Atom). Helen's Kitchen Equipment Store on Amazon. Helen's School of Fish.
beyondsalmon.com
Beyond Salmon: Fish Personalities
http://www.beyondsalmon.com/2005/10/fish-personalities.html
Monday, October 10, 2005. Understanding these 4 elements will help you choose the right cooking methods, and find appropriate substitutes when a particular fish is not available. It will also make you more comfortable when faced with unfamiliar fish. If fish shopping feels like a cocktail party where you stick with the only two people you know (salmon and cod, anyone? It's time for fish psychology 101. There is a whole spectrum of fish textures from fragile to dense. Here are some examples. Such as sole ...
