Tasty Eats



  • @toby I'm with you on salmon being one of the best foods there is. And, like you, I don't want to mess it up with anything that will distract from its own flavor. You prefer butter and lemon. We often go with butter and lime (a bit of lime zest and butter grated onto the fish before it goes into the oven), or, as last night, a tiny sprinkle of balsamic vinegar when it hits the table instead of lemon or lime.

    As to location, yes, we are in salmon heaven. And I'm with you on the no-farmed-salmon platform.

    Salmon has an interesting history in the US. At the beginning of the twentieth century, salmon was some garbage fish that only natives on the northwest coast would eat. Well poor whites ate it too, if they had to, but if they had enough money they wouldn't touch it. If they had money they would spend it on chicken. Something that poor people could only dream of.

    One of the slogans that Herbert Hoover's Presidential campaign used in the 1928 election was "A chicken in every pot, and a car in every garage."

    How things change. Salmon, good fresh salmon, is now a luxury item far out of reach of the poor, while chicken is factory farmed in such stupefying quantity that it has become a staple food for people of limited means. (Real chicken is actually pretty good, but considerably more expensive than the tasteless, hormone and antibiotic riddled, mass-produced garbage that is labeled as "chicken" in most grocery stores.)



  • It is tough to get good "wild" salmon in south Idaho. That's sad, since there used to be huge Salmon runs up the Snake River to other Idaho rivers. Starting in the early 1900's, dams gradually eradicated Idaho's Salmon.

    The last straw, was 3 dams built on the lower Snake River in the 1960's & 70's. I was a Forestry student at the nearby U of Idaho at the time. My senior year, I took a required "Fisheries Management" course. The elderly prof explained that each dam on the Snake & Columbia Rivers killed about 8% of Idaho's migrating salmon & these 3 dams were a "tipping-point" towards extinction.

    50 years later, after massive amounts of taxpayer money going to subsidized those dams, & keep Idaho's salmon runs alive, mostly through fish hatcheries, we are close to Idaho salmon going extinct.

    We drive 90 miles north to Ketchum/Sun Valley & buy fresh Alaska salmon, air-freighted into a market that can afford to pay $25.00 - $35.00 a pound for fresh Alaska King (Chinook) salmon.

    Strange times.



  • @FritzRay Ah, yes. Cooper River Kings that have been air freighted. Passable. Well, pretty damned delicious compared to what is in the stores. I still want it fresher though. At least in an ideal world that no longer exists.

    @David-Harris Interesting history lesson. Former bro-in-law has 5 acres. He's Chinese and brought his folks over. They grow chickens and vegetables that they sell to locals. Get $20 per each for their chickens and folks are waiting in line. Indians also really want their fresh blood. But the Chinese hate India so they will not sell to Indians. They also do not speak English so that has led to some "interesting" situations.

    What we have allowed to happen to our formerly great natural resources in this country is a case study in mismanagement. And here's a little cluebat: The problem has not been the Biologists. But now we're drifting into a whole 'nuther mess o' sticky wickets best left for Big Q's.



  • Cornbread, fresh out of the oven. It's what's for breakfast (with a bit of maple syrup).

    Cornbread.jpg



  • Is this the place to talk about...

    ...cleavage?

    Seriously? You wanna post cleavage photos here? On a climbing forum? Where children might see them?

    Well, yeah, sure, why not?

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    Yup, Mari made a pesto and then combined it with the leftovers from the lamb I roasted last night and put it all on a pizza.

    20200602_172107.jpg

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    And all that was left...

    20200602_180220.jpg



  • @David-Harris Is that a Yates harness upper right? Sweet!!

    I used to live in Redding, a.k.a. "Retching", CA and would pop into their shop from time to time. Way cool dudes! Even sponsored me some gear cuz they knew a regular dirtbag when they saw one. Mad props and thanks bunches for that boys! 😜



  • @toby said in Tasty Eats:

    Is that a Yates harness upper right?

    Ummm... Yes. Well... Sort of.

    Do you remember a guy who posted on ST as Nature? Arizona boy who later moved to Colorado? He was originally from Tacoma, and would come up to the PNW once in a while to visit, and, when he did, we'd go climbing.

    And eating. He had a traveling sushi show that he'd bring to climbing areas. And when he came to the PNW we'd take him to one of the best Japanese restaurants in North America. You can find the whole story still up on the remains of ST (minus the pictures), but the bottom line is that we came to know Doug fairly well, and, when the discussion once turned to the lack of comfortable harnesses for hanging endlessly while cleaning new routes, he said "I have an old Yates wall harness that I'm not using anymore. Do you want it?"

    Which I did. And, once it arrived in Seattle, I used it for endless hours of hanging and scrubbing.

    But it is retired now. Mostly. That is, some of it is retired. Mari incorporated the leg loops into something she's still using.



  • A ranchette garden dinner tonight, except for the pork riblets. Heidi's new garden spuds, chives, & green beans.

    July 18 2020.JPG



  • @FritzRay Like you, we buy our meat rather than raising it, but we try to grow as much as we can in the garden. Chives (of several varieties) are there year-round. Potatoes? Well there is a winter's-worth awaiting harvest, but harvest will be two or three weeks from now so we're still on store-boughts.

    Never tried green beans, but, since I eat them by the bushel, I think that will be on next year's program.



  • Bumper-crop of nectarines this year!
    A bit of scab but they're still awesome, something else to sort out for next season.
    Much better tasting than the peaches, and more abundant. We made a couple different jams recently (and wines).. a nectarine and a nectarine-peach-plum. I decided to try the nectarine jam with no additives, just nectarines and a bit of water. Boiled then simmered for about an hour. Turned out great, tastes like a fruit roll-up
    IMG_20200724_064444.jpg 00100lrPORTRAIT_00100_BURST20200708144703125_COVER~2.jpg 00100lrPORTRAIT_00100_BURST20200727075309322_COVER~2.jpg



  • no photos but haveing blueberries and yogurt after work every day. Today the blackberries were ready. fresh zuccini and herbs from the garden on my pasta. tomatoes not ready yet.



  • @NickG Blueberries and yoghurt is our default lunch every day. Lots of good yoghurts to choose from here, and BC blueberries are really good.



  • Blissing out after one of my favorite meals.

    If I knew I was going to die tomorrow night, my choice of final dinner would be this in the summer, pork chile verde in the winter.

    So what is "this"?

    Chicken braised in peperonata. Lots of qualifiers (like, if you buy a Tyson chicken from Safeway, you are going to be reincarnated as something small and slimy, eventually to be eaten by a Tyson chicken and fed to someone who is going to be reincarnated as something small and slimy.}

    This is truly the gift that keeps on giving, which I will try to explain in a DR (Dinner Report) to follow maybe tomorrow, but for now...

    Chicken braised in peperonata.jpg


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