Triscuits and hummus. Fxxxin' love that stuff, and it's pretty decent for you. Also like Ritz crackers with PB&J... they're like PB&J morsels.
Other faves include jalapeño and regular cheez its, marcona almonds, pistachios, and pringles pizza chips.
Sushi makes the world go round, just sayin'.
Sushi is one of the few foods I'll really gorge myself on and get superfull and feel good a few hours later. Nigiri is my go to, maki less so. I especially love unagi (eel) and tuna. If I'm going to get a house roll the Volcano roll is usually...
:lol:
I was visiting some friends going to school in DC for two weeks. They drug me all over town showing me dives and great places to eat, those were the lunch joints that stuck out as either really freaking good or great bang for the buck. DC has some really good food, the melting pot...
Mmm oyster on the half shell. Even better with a saltine and a dab of cocktail sauce.
Salty and iodine... a great flavor. Don't like em steamed, fried is just so-so to me.
Unfortunately there's not a huge glut of fresh caught wild salmon in Florida. :o
Though I've had some fxxxing awesome salmon the one time I was in Washington.
You're out of your ******* mind, Bama boy. I live on the coast, I love fish. Salmon is a common farmed "trash fish", IMO. It can be good, but is more often than not just average and does not stand by itself. When was the last time you did nothing other than stick salmon over some heat and eat...
Legion, you're an idiot. The title of the subforum uses alliteration to make it sound less boring, it is clearly not a commentary on the specific type of cooking that should be discussed. How are butter, salt, pepper, lemon & lemon zest, and 2 herbs at all sugary? Maybe it was the plank...
All of that has absolutely nothing to do with how you cook it. That's what's called "sound practices" when dealing with highly perishable food products.
Back to reality... what if your fish tastes the same after the 300th time of preparing it the same way and you're just bored of that same...
Fxxxing stupid.
The best tuna (the only) tuna I will eat is raw and usually cut right off the fish.
That doesn't mean it isn't great in a variety of different dishes.
This may be the most curious form of "holier-than-thou" that I've seen on 'mud.
Legion, evidently you forgot to read the thread title.
This isn't "mediocre food staple salmon ideas" it's "Killer salmon ideas." Some people don't like eating the same staple food over-and-over-and-over the same way every time. Spices and garnishes are comparatively cheap, and stretch the...
Another really good way to do it is heat and reduce a small portion of cranberry chutney until it is consistent and soft, add a bit of brown sugar and glaze the salmon with that. It will still mostly run off, but it adds a nice but not overpowering sweet/tart flavor if you do it right.