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caphillkid
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Registered: 10/09/08
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salmon tartare
#14068653 - 03/04/11 10:20 PM (12 years, 10 months ago) |
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I made this quick style with the extra salmon I had.
The salmon was diced (skin removed) and tossed in some olive oil, finely diced shallot and salt and pepper. Rested for 20 minutes or so, then added some fresh lemon juice.
Made some crostinis from some nice rosemary bread I had, the thin crackers are store bought, and some parsnip crisps for garnish and a bit of sweetness.
Tossed some leftover watercress in some lemon juice and olive oil with some salt and pepper.
Really tasty shit.
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koraks
Registered: 06/02/03
Posts: 26,672
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That looks really really delicious...next time I make sushi and I have leftover salmon (which always happens), I'll know what to do with the salmon!
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broken
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Re: salmon tartare [Re: koraks]
#14077564 - 03/06/11 08:02 PM (12 years, 10 months ago) |
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very nice plating. where ever did u get the idea of serving parsnips with salmon?
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caphillkid
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Re: salmon tartare [Re: koraks]
#14078756 - 03/06/11 11:13 PM (12 years, 10 months ago) |
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It's just a garnish. Those little parsnip twirly things we made at school and you can use them for a lot of things. Use a peeler and deep fry then quickly twist around your steel, voila. Yum.
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broken
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ohhh now i get it. you went to culinary school. 
i was taking a jab at you fool. it took you less then 48 hours after you where giving me crap about my parsnip puree w/salmon for you to use parsnips in one of your salmon dishes.
so even tho you say i don't know what i'm talking about, you copy part of my flavor profile. week dude.
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Edited by broken (03/06/11 11:35 PM)
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soochi
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Nice,
my additions: capers(regular of deep fried for crunch), diced preserved lemon (homemade of course), tarragon/dill/chive, diced cornichons, diced green apple. and I think I would've done a parsnip remoulade to better integrate that flavor into the dish if parsnip was going to be the garnish.
Nice plate nonetheless
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caphillkid
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Re: salmon tartare [Re: soochi]
#14082914 - 03/07/11 06:40 PM (12 years, 10 months ago) |
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i thought of doing some lemon peel candies, but honestly was too lazy and just wanted to eat
the apple is a great suggestion
i don't much care for capers tbh, but i think both capers and cornichons would be a bit overpowering here
having said that, please keep the constructive criticism coming, i do appreciate it
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caphillkid
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Re: salmon tartare [Re: broken]
#14083238 - 03/07/11 07:32 PM (12 years, 10 months ago) |
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Quote:
closed veil said: ohhh now i get it. you went to culinary school. 
i was taking a jab at you fool. it took you less then 48 hours after you where giving me crap about my parsnip puree w/salmon for you to use parsnips in one of your salmon dishes.
so even tho you say i don't know what i'm talking about, you copy part of my flavor profile. week dude.
I had you on ignore and never saw you say anything about parsnips. You have quite an ego. Plus, there is no puree here as you can see. Please make an effort to be a reasonable poster. If you want to harass me, I'll put you back on ignore for good. I have no desire to argue with anyone and play silly games.
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caphillkid
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LOL, i asked you what that was and assumed it was potato or gravy, remember? You never said it was parsnip puree. I mean seriously...cmon. I never saw any post of yours mentioning parsnip anything until this very moment, relax. I'm not copying your flavor profile, lol.
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snoot
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you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Re: salmon tartare [Re: snoot]
#14087051 - 03/08/11 02:41 PM (12 years, 10 months ago) |
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Quote:
snoot said: you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon. 
I never criticized anyone for "there" parsnips on salmon.
Parsnips look like that when you fry them because of their sugar. There is no burnt flavor here.
Thanks for your comments though.
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snoot
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Quote:
caphillkid said:
Quote:
snoot said: you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon. 
I never criticized anyone for "there" parsnips on salmon.
Parsnips look like that when you fry them because of their sugar. There is no burnt flavor here.
Thanks for your comments though.
that was aimed at anyone who cares
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caphillkid
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Re: salmon tartare [Re: snoot]
#14087109 - 03/08/11 02:47 PM (12 years, 10 months ago) |
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thanks for your comments
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snoot
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I'm just saying man, I've fried many a parsnip, and too be honest the best way Ive found is to blanch and shock quick then fry, so you dont need to leave them in hot oil long enough for them to be tender, this way they end up golden and delicious and not black and bitter.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Re: salmon tartare [Re: snoot]
#14087142 - 03/08/11 02:52 PM (12 years, 10 months ago) |
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they aren't black and they aren't bitter
they are extremely thin peels and cook instantly, the edges caramelize but the center still gets crispy
the method you describe is very useful when making fries that need to be cooked longer, parsnips, sweet potatoes etc. removing some sugar definitely helps reduce burning...
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snoot
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o well perhaps its just my screen then, looked black to me. It all depends I guess on how thick your slices end up being.
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broken
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Quote:
caphillkid said: You have quite an ego.
yep. i'm hear to prove what a great cook i am.
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caphillkid
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Re: salmon tartare [Re: broken]
#14087589 - 03/08/11 04:19 PM (12 years, 10 months ago) |
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Quote:
closed veil said:
Quote:
caphillkid said: You have quite an ego.
yep. i'm hear to prove what a great cook i am.
You are off to a questionable start with your fish sandwich, but good luck. Tough crowd in here let me tell you because I know all about it.
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Acidic_Sloth
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ive never noticed there to be tough crowd.
-------------------- -- Accept my heart warming gift of TREE SCRATCHIES!!! I absolve thee!! --
JaP: 30,000 lines of gay, cock, and fag can't be wrong Ped: only in #shroomery is "smuggle opium in her ass" followed by "i don't want shitty opium" which is followed by " *** Joins: PENISSQUAD" -- JaP: What would this place be without random sluts? JaP: Nothing, I tell you.
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caphillkid
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thats b/c you have the little M next to your name
just like stein can get away with saying that my dish is "a waste of time and food" while he posts about boiled hot dogs.
I have a target on my back because I stick up for myself and call out hypocrisy when I see it.
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snoot
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Quote:
caphillkid said: thats b/c you have the little M next to your name
just like stein can get away with saying that my dish is "a waste of time and food" while he posts about boiled hot dogs.
I have a target on my back because I stick up for myself and call out hypocrisy when I see it.
I dont think that's why you have a target on your back
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Re: salmon tartare [Re: snoot]
#14087657 - 03/08/11 04:31 PM (12 years, 10 months ago) |
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look, some of the comments directed at me in here I would never say to anyone
i don't really care tbh anymore
if people want to flame me, then that's fine, but don't be surprised when I do it back
People in the Pub are nicer to each other than in this forum.
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broken
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Quote:
caphillkid said: I stick up for myself and call out hypocrisy when I see it.
a big difference between your posts, Stein's hotdog thread and my fish sandwich that you seem to miss is that we made are food at home, your are serving your food to the public. is that not being hypocritical?
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Acidic_Sloth
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i'm pretty sure it has nothing to do with me being a moderator.
-------------------- -- Accept my heart warming gift of TREE SCRATCHIES!!! I absolve thee!! --
JaP: 30,000 lines of gay, cock, and fag can't be wrong Ped: only in #shroomery is "smuggle opium in her ass" followed by "i don't want shitty opium" which is followed by " *** Joins: PENISSQUAD" -- JaP: What would this place be without random sluts? JaP: Nothing, I tell you.
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snoot
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Re: salmon tartare [Re: broken]
#14087759 - 03/08/11 04:54 PM (12 years, 10 months ago) |
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Quote:
closed veil said:
Quote:
caphillkid said: I stick up for myself and call out hypocrisy when I see it.
a big difference between your posts, Stein's hotdog thread and my fish sandwich that you seem to miss is that we made are food at home, your are serving your food to the public. is that not being hypocritical?
wait what food is he serving to the public?
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Re: salmon tartare [Re: broken]
#14087770 - 03/08/11 04:56 PM (12 years, 10 months ago) |
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Quote:
closed veil said:
Quote:
caphillkid said: I stick up for myself and call out hypocrisy when I see it.
a big difference between your posts, Stein's hotdog thread and my fish sandwich that you seem to miss is that we made are food at home, your are serving your food to the public. is that not being hypocritical?
No you are incorrect. Every thread I have made here is food for me, no one else and made at my home. I do multi course meals for friends and family but do not have time to take pics.
Edited by caphillkid (03/08/11 04:57 PM)
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snoot
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do you own a restaurant?
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Re: salmon tartare [Re: snoot]
#14087776 - 03/08/11 04:57 PM (12 years, 10 months ago) |
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no
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caphillkid
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Quote:
Acidic_Sloth said: i'm pretty sure it has nothing to do with me being a moderator.
I don't want to fight or argue with you, but honestly, what you said about me in feedback was totally off the mark. And yet numerous posters rallied to your claims as if they were gospel. Don't think for a minute that being a mod and having an account from 02 doesn't affect what people say.
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broken
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well pardon me. i thought these were specials you made at your work. maybe you should be more clear about who is eating your food when you make a thread.
i'm getting bored with our little grudge match anyways, 'kid. live well and be happy.
PS- burgers for diner...mmmmm good!
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caphillkid
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Re: salmon tartare [Re: broken] 1
#14087812 - 03/08/11 05:04 PM (12 years, 10 months ago) |
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ok, peace to you 
people assume stuff, but I've said here a few times that I only post pics of food I want to eat
im deleting your rating, this was very dumb and you seem like a decent person
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broken
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done. peace brother. perhaps instead of talking shit we could give each other pointers and honest advice, as that is the point of this room.
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caphillkid
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Re: salmon tartare [Re: broken]
#14087841 - 03/08/11 05:08 PM (12 years, 10 months ago) |
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honestly, i try
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Prisoner#1
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Re: salmon tartare [Re: broken]
#14088099 - 03/08/11 06:08 PM (12 years, 10 months ago) |
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Quote:
closed veil said: well pardon me. i thought these were specials you made at your work.
it was pretty apparent to me that it was his meal, that may be because I'm more observant and notice things like the granite counter, something not allowed in commercial kitchens
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broken
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i've worked at lots of place with a granite pass windows.
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Prisoner#1
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Re: salmon tartare [Re: broken]
#14088130 - 03/08/11 06:15 PM (12 years, 10 months ago) |
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I've never seen a single one, always stainless... some crazy shit about sanitation and health regulations
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broken
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in my state granite and marble are OK for a pass window because food should not touch it. some places even have chilled granite for the pantry side of the pass window. wood is not allowed tho.
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Prisoner#1
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Re: salmon tartare [Re: broken]
#14088179 - 03/08/11 06:26 PM (12 years, 10 months ago) |
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here it's stainless, UHMW Polyethylene and Hard Maple, wood can be used in prep areas, granite cant be used because of it's porous but most places also wouldnt use it because it's prone to scratching, chipping and breaking in commercial environments which provides the added liability, the only places I've seen that use stone in a service area are places like cold stone ice cream and bakeries and then it's always marble
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snoot
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Quote:
Prisoner#1 said: I've never seen a single one, always stainless... some crazy shit about sanitation and health regulations
yeah defintely, easier to clean, plus its shiney, and basically standard. I guess.
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broken
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Re: salmon tartare [Re: snoot]
#14088328 - 03/08/11 06:53 PM (12 years, 10 months ago) |
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we can't have any wood anything in the kitchen here. heath dept. takes away wooden spoons, you have to bring your own and hide it in your knife bag. the only wood cutting boards allowed is for pastry use use and it has to grandfathered in. no new wood. it kinda sucks, and i find it kinda strange.
i don't know why places use granite pass windows, i have seen them crack and shit. it seems like it was a fad or something about 10 years ago.
BTW these are pass windows in open kitchens, so people in the dining room can see them (and the line) so it's mostly for aesthetics i'm guessing.
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Edited by broken (03/08/11 06:56 PM)
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snoot
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Re: salmon tartare [Re: broken]
#14089606 - 03/08/11 10:24 PM (12 years, 10 months ago) |
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yeah haha, at my last job I would bring my own wooden spoon when cooking risotto, a good wooden spoon is the key to cooking perfect risotto, :P.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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