The Salmon Thread

[The Mad Monk]

Wrapping the filet in foil along with the flavorings is a good way to maximize the flavor with a minimum use of ingredients; nothing gets lost to the cooking medium.

[Dinner]

Yeah **** that. I cook with whatever I have on hand, and I don't have any dill or lemon (I have lemon pepper). Also **** charcoal. Gas all the way.

I have both and while the gas is faster and easier charcoal provides better flavor. Also how can you not use lemon? Lemon goes great on a number of things and they're dirt cheap.

[regexcellent]

I have both and while the gas is faster and easier charcoal provides better flavor. Also how can you not use lemon? Lemon goes great on a number of things and they're dirt cheap.

That's not a bad idea actually, maybe when I hit the store next I'll get some. How long do they last? I would probably keep them refrigerated since that's where I actually have space to store them heh

[The Mad Monk]

They can last quite a while when refrigerated, just don't wash them until you use them. Remember that you can grate the rind for great flavor without the acidity.

[Dinner]

That's not a bad idea actually, maybe when I hit the store next I'll get some. How long do they last? I would probably keep them refrigerated since that's where I actually have space to store them heh

Obviously it depends on how fresh they are because it can often take up to three weeks to get them to market. If you get the really fresh ones then I've seen them last a month in the fridge but if you buy the discount ones which the cheap stores have then they tend to go bad in a week or less. The good news is I've seen them five for one dollar so if they go bad who really cares? I use them in my tea, squeezed over fish (if you're cheap then you can buy the Chinese farm raised salmon filets for like $1 per pound but I'd really recommend better quality), used in home made guacamole (the citrus helps to prevent it from turning brown), squeezed over salad (make an oil and vinager dressing and squeeze on a bit of lemon for a wonderful low calorie salad dressing), make lemonade, use it on pasta (especially seafood past like shrimp), a garnish for drinks (always a hit with the college aged ladies), or really in any marinade because the citric acid softens meats.

[N35t0r]

I have off-the-tree lemons from my grandmother for over two months already, and they are fine (been in the fridge this whole time though). We had some store-bought ones given to us three weeks ago, and those are already going bad

[N35t0r]

http://www.youtube.com/watch?v=dDj7DuHVV9E

[N35t0r]

It's censored. Nazis.