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Osteoporosis meds: How do they work?
Osteoporosis & Bone Health | Last Active: Jan 2 11:41am | Replies (259)Comment receiving replies
@imallears
Sashimi, At least the Little I ate, I didn’t care for it. They didn’t have any flavor and I didn’t like the squishy texture. Maybe the spicy would’ve went down easier although I imagine the texture was probably similar. Hours for seaweed, I have some Japanese friend and the mother and father always used to have it around it was like chewing grass. I felt like a cow chewing it cud. Maybe it comes in other forms but I don’t think I’d be anxious to try it.
I am actually considering getting some wild salmon and probably broiling it, of course by the time I get through with it no telling what it will taste like, It probably won’t taste anything like it’s suppose too.
Muscles are pretty gross, had to kill the flavor with wine. As you well now I can take care of your wine needs although they may not be quite as normal as you’re used too.
Bon appétit,
Jake
Replies to "@imallears Sashimi, At least the Little I ate, I didn’t care for it. They didn’t have..."
Fish should only be cooked for 8 minutes max. The broiler will kill your salmon!!!! I eat salmon three times a week - my parrots love it. I just sauté it on top of the stove in a little sunflower oil. I had a big piece of it last night. So good. Sometimes I eat it with chipotle aioli. I love raw fish - I had a big bunch of sashimi last Thursday as a treat. You have to get very high grade fish - you really don't want to get any parasites from eating raw fish. The cost is the only reason I don't eat it every night of the week.
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@jakeduck1
Sashimi is not the same as sushi. I've eaten sashimi but I have to dip mine very lightly into soy sauce (I don't like wasabi) as it is just thinly slice raw fish with no accompaniments like rice. Sushi is either a fish encased in seasoned rice or seasoned seaweed sheets. There's different types of seaweed...I have had it in Japanese soups but the seaweed I eat is seasoned and has the consistency of coleslaw...somewhat. Probably more of an Americanized version.
I would not broil salmon. Depending on how it is cut...either flat like a fish fillet or thicker and narrow, I usually put mine in a pan on top of the stove with a little heated olive or avocado oil and place the skin side down until it is crispy. Then I flip it and pour a butter, EVO, fresh garlic and dill mix sauce over it , put a top on the pan on low heat, take it off after a few minutes and let it sit. If you flip the piece over the crispy skin (which some people eat) comes off nicely after the fish is done. Or I make the butter garlic sauce and just pour it over the fish and put into my toaster oven without putting it on the pan.
Its fast and I have added fresh squeezed orange and lemon to the sauce. Don't overcook it and you probably will with the broiler especially if it is a flat piece. You don't want it to dry out. I like and prefer cold salmon and use in salads. Also pat the fish dry and leave out about 20 minutes or half hour to bring it to room temperature.
A lot of people don't like salmon (my gourmet cooking son hates it) but prefer other fish. I like Orange Roughy because of its delicate mild taste but it contains more mercury than salmon so I don't buy it that often. I love Cobia but usually cant' find it. Stay away from Tilapia as it's a junk fish.
That's our cooking lesson for today....have fun in the kitchen and don't even try to put the fish in a toaster...I remember your exploits with the steak.