Foods, Spices, Herbs - Which ones are on your hate list? I HATE cloves and ricotta cheese. I'm sure
- Thread starter meryl
- Start date
curry,olives(all),cider vinegar,goat cheese,lamb. these make me run for the hills. a fun thread
about this same thing is linked.
http://eat.at/swap/forum1/21965_A_food_I_hate_that_no_one_else_seems_to
about this same thing is linked.
http://eat.at/swap/forum1/21965_A_food_I_hate_that_no_one_else_seems_to
REC: Northwest Sugar-Cured Salmon -- this is my favorite way to cook it
I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)
Northwest Sugar-Cured Salmon
2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout (I've only tried salmon)
Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)
Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.
*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.
I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21135
I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)
Northwest Sugar-Cured Salmon
2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout (I've only tried salmon)
Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)
Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.
*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.
I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21135
lana-in-fl
Well-known member
Anything with fish stock, and cumin. I love tongue, though.
Oh, okay - I get you now. I never really thought of them as purplish, but you're right. And I have
to agree with you - the Kalamatas and Greek are basically the only "non-green" smileys/smile.gif olives I like (Kalamata more than Greek), although Nicoise aren't bad. Kalamatas are the ones I always have in the house! I'll still consider them black olives, though.smileys/smile.gif
to agree with you - the Kalamatas and Greek are basically the only "non-green" smileys/smile.gif olives I like (Kalamata more than Greek), although Nicoise aren't bad. Kalamatas are the ones I always have in the house! I'll still consider them black olives, though.smileys/smile.gif
dianncy1964
Well-known member
C'mon ~ do it ! Meryl would love a yuckie thread ~ sponspored by the spice CLOVES that she hates
dianncy1964
Well-known member
I'm with you sister~ DO I HEAR AN AMEN? C' MON,.. DO I HEAR AN AMEN? Amen !!!!