(04-02-2012, 07:42 PM)rumsfald link Wrote: step 1) don't buy frozen fish

step 2) peel 2-3 cloves of fresh garlic. Slice on an angle into long, thin slices (think garlic chips)

step 3) with a slim, small knife, cut small holes into the fish flesh, angling down and against the grain. The goal is to insert the garlic slices into these pockets.

step 4) season with good salt, fresh ground pepper, olive oil, squeezed citrus (lemon, lime, orange, fielder's choice), and chiffon of herb (fresh basil, parsely, cilantro, thyme, oregano, whatever, pick one)

step 5) broil fish till done. shouldn't take too long.

This garlic-insertion method also works well on the grill, and so-so on the stove (for fish). It also works well with good cuts of beef or pork (cooked any method - for larger beef cuts that will cook longer I sometimes cut bigger holes and insert whole garlic cloves).

(04-04-2012, 12:15 PM)Duck link Wrote: [quote author=rumsfald link=topic=85.msg242279#msg242279 date=1333413742]
step 1) don't buy frozen fish

step 2) peel 2-3 cloves of fresh garlic. Slice on an angle into long, thin slices (think garlic chips)

step 3) with a slim, small knife, cut small holes into the fish flesh, angling down and against the grain. The goal is to insert the garlic slices into these pockets.

step 4) season with good salt, fresh ground pepper, olive oil, squeezed citrus (lemon, lime, orange, fielder's choice), and chiffon of herb (fresh basil, parsely, cilantro, thyme, oregano, whatever, pick one)

step 5) broil fish till done. shouldn't take too long.

This garlic-insertion method also works well on the grill, and so-so on the stove (for fish). It also works well with good cuts of beef or pork (cooked any method - for larger beef cuts that will cook longer I sometimes cut bigger holes and insert whole garlic cloves).

(04-04-2012, 12:53 PM)Karth link Wrote: [quote author=Duck link=topic=85.msg242397#msg242397 date=1333559741]
[quote author=rumsfald link=topic=85.msg242279#msg242279 date=1333413742]
step 1) don't buy frozen fish

step 2) peel 2-3 cloves of fresh garlic. Slice on an angle into long, thin slices (think garlic chips)

step 3) with a slim, small knife, cut small holes into the fish flesh, angling down and against the grain. The goal is to insert the garlic slices into these pockets.

step 4) season with good salt, fresh ground pepper, olive oil, squeezed citrus (lemon, lime, orange, fielder's choice), and chiffon of herb (fresh basil, parsely, cilantro, thyme, oregano, whatever, pick one)

step 5) broil fish till done. shouldn't take too long.

This garlic-insertion method also works well on the grill, and so-so on the stove (for fish). It also works well with good cuts of beef or pork (cooked any method - for larger beef cuts that will cook longer I sometimes cut bigger holes and insert whole garlic cloves).

(04-05-2012, 12:48 AM)matter11 link Wrote: [quote author=Karth link=topic=85.msg242400#msg242400 date=1333561992]
[quote author=Duck link=topic=85.msg242397#msg242397 date=1333559741]
[quote author=rumsfald link=topic=85.msg242279#msg242279 date=1333413742]
step 1) don't buy frozen fish

step 2) peel 2-3 cloves of fresh garlic. Slice on an angle into long, thin slices (think garlic chips)

step 3) with a slim, small knife, cut small holes into the fish flesh, angling down and against the grain. The goal is to insert the garlic slices into these pockets.

step 4) season with good salt, fresh ground pepper, olive oil, squeezed citrus (lemon, lime, orange, fielder's choice), and chiffon of herb (fresh basil, parsely, cilantro, thyme, oregano, whatever, pick one)

step 5) broil fish till done. shouldn't take too long.

This garlic-insertion method also works well on the grill, and so-so on the stove (for fish). It also works well with good cuts of beef or pork (cooked any method - for larger beef cuts that will cook longer I sometimes cut bigger holes and insert whole garlic cloves).

(04-04-2012, 12:53 PM)Karth link Wrote: What kind of fish does everyone recommend buying here? I'm more into mahi mahi and tilapia.

(04-05-2012, 04:36 PM)rumsfald link Wrote: If you like tilapia you will like sea bass (patagonian toothfish, yall!), fluke, flounder, sole, red snapper, bronzini, striped bass

(04-05-2012, 04:41 PM)matter11 link Wrote: [quote author=rumsfald link=topic=85.msg242483#msg242483 date=1333661801]
If you like tilapia you will like sea bass (patagonian toothfish, yall!), fluke, flounder, sole, red snapper, bronzini, striped bass

(04-05-2012, 07:03 PM)rumsfald link Wrote: [quote author=matter11 link=topic=85.msg242484#msg242484 date=1333662117]
[quote author=rumsfald link=topic=85.msg242483#msg242483 date=1333661801]
If you like tilapia you will like sea bass (patagonian toothfish, yall!), fluke, flounder, sole, red snapper, bronzini, striped bass

(05-14-2012, 11:08 PM)Luinbariel link Wrote: But HeK may have accidentally killed my strawberries...

Quote:My brother was in afghanistan for a while, before the war began churning its legs and standing in place.  We did not talk about it.  I thought of Hemingway when he wrote "In the spring the war was still there, but we did not go to it anymore".  This is how I would have felt in my gentle surrender of disregard.  I cannot tell you how my brother felt as he did not feel the need to tell me.

I decided to take him to the Helmand for dinner, mostly because the brother of the president of Afghanistan owns the restaurant.  I told him this as we were seated and before we ordered and he gave me a sallow look.  The waiter asked us if we wanted to drink anything and we chose wines at random.  There is very little meaning to the small choices in our lives when the larger ones are so cutting and so fresh.

The appetizers we ordered came after our bread.  My brother broke a piece of bread apart and told me that it was authentic.  He talked about eating with his translator, a man of dark complexion like a shadow against a hill.  He told me the translator could get him movies on DVD before they came out in theatres - that he watched pornography on his cell phone like a free American man, and that he was a bastard.  The Afghanis, he said, are all bastards.  As he spoke the appetizers arrived - large, handmade raviolis filled with minced lamb and covered in a sauce that appeared to be yogurt and dill, with a touch of grated cucumber. 

My brother ate his appetizer, looked at his plate, and relented.  Afghanis, he told me, are not all bastards.  Just the ones that deal with the army.  I had nothing to say, so we drank our wine in silence as polite conversation echoed around us.  We ordered more wine and it came and we drank it and we ordered again.

The entrees arrived, delicious meatballs, kofta in a sweetly turned sauce, and more raviolis(I had ordered them for my main dish).  We ate more and he took one of my raviolis because he is a bastard, and then there was the quiet silence of digestion, and gustation.  He said to me that the afghanis, as a matter of fact, were pretty damn swell.  I nodded and ate one of his meatballs and thought to myself that this is a good reason for lambs to die - slaughter in tomato sauce is at least delicious.

We did not order dessert.  We did order coffee, made in the afghani style(or the turkish style, as one waiter said, serving a table next to us).  The coffee was thick and tasted of cardamom and sugar.  My brother said it was an excellent coffee, and that the food was excellent, and that in retrospect, the afghani people were excellent, truly excellent people.  Even the bastards.

There are meals, and then there are meals that we remember for reasons most likely never understood.  There are restaurants, and then there are restaurants that we love for reasons we will never forget.  It is not impossible that the two are related; though it is not impossible that they are unrelated as well.  It is not in us to ponder these things - at least not after eating at a restaurant like the Helmand.

(09-22-2012, 03:28 PM)rumsfald link Wrote: This is a quality review

Quote:My brother was in afghanistan for a while, before the war began churning its legs and standing in place.  We did not talk about it.  I thought of Hemingway when he wrote "In the spring the war was still there, but we did not go to it anymore".  This is how I would have felt in my gentle surrender of disregard.  I cannot tell you how my brother felt as he did not feel the need to tell me.

I decided to take him to the Helmand for dinner, mostly because the brother of the president of Afghanistan owns the restaurant.  I told him this as we were seated and before we ordered and he gave me a sallow look.  The waiter asked us if we wanted to drink anything and we chose wines at random.  There is very little meaning to the small choices in our lives when the larger ones are so cutting and so fresh.

The appetizers we ordered came after our bread.  My brother broke a piece of bread apart and told me that it was authentic.  He talked about eating with his translator, a man of dark complexion like a shadow against a hill.  He told me the translator could get him movies on DVD before they came out in theatres - that he watched pornography on his cell phone like a free American man, and that he was a bastard.  The Afghanis, he said, are all bastards.  As he spoke the appetizers arrived - large, handmade raviolis filled with minced lamb and covered in a sauce that appeared to be yogurt and dill, with a touch of grated cucumber. 

My brother ate his appetizer, looked at his plate, and relented.  Afghanis, he told me, are not all bastards.  Just the ones that deal with the army.  I had nothing to say, so we drank our wine in silence as polite conversation echoed around us.  We ordered more wine and it came and we drank it and we ordered again.

The entrees arrived, delicious meatballs, kofta in a sweetly turned sauce, and more raviolis(I had ordered them for my main dish).  We ate more and he took one of my raviolis because he is a bastard, and then there was the quiet silence of digestion, and gustation.  He said to me that the afghanis, as a matter of fact, were pretty damn swell.  I nodded and ate one of his meatballs and thought to myself that this is a good reason for lambs to die - slaughter in tomato sauce is at least delicious.

We did not order dessert.  We did order coffee, made in the afghani style(or the turkish style, as one waiter said, serving a table next to us).  The coffee was thick and tasted of cardamom and sugar.  My brother said it was an excellent coffee, and that the food was excellent, and that in retrospect, the afghani people were excellent, truly excellent people.  Even the bastards.

There are meals, and then there are meals that we remember for reasons most likely never understood.  There are restaurants, and then there are restaurants that we love for reasons we will never forget.  It is not impossible that the two are related; though it is not impossible that they are unrelated as well.  It is not in us to ponder these things - at least not after eating at a restaurant like the Helmand.

from here

(10-07-2012, 02:25 PM)HeK link Wrote: Also, I don't think I like mesquite.

(10-07-2012, 02:25 PM)HeK link Wrote: Luin and I tried making our own smoked salmon last week. It turned out amazing.

8 hour cure with a 1:1 kosher salt and brown surgar dry mix, with added black pepper.
Smoked for 45 minutes at 300F (too hot as I understand, still working on temp control) on charcoal and hickory.




This weekend I am attempting to better seal our grill, using high-temp silicon. Making your own gasket is much harder. I'll have to peel off my failed attempt and try again using Nomex felt.
Also going to start work on a PID-based blower motor, see if I can get the grill to stoak it's self.

Also, I don't think I like mesquite.