New Fashion Board 10-3-2003 - 11-7-2003

[Did you just call me Coltrane?]

Originally posted by sebastian_dangerfield


Salmons might be the wierdest fish available. It tastes fantastic raw and great smoked, but utterly awful cooked. I've tried every method of cooking salmon and found the only tolerable one to be poaching, but that's a pain in the ass...

Fresh or frozen?

[evenodds]

Originally posted by tmdiva
They're voluntarily switching out those bad ingredients? Would someone please let me know when they do that for Skippy peanut butter and Nabisco crackers?

Have you tried smooth natural Almond butter? It's even healthier than peanut butter.

I pick it up at Whole Foods.

[Did you just call me Coltrane?]

Originally posted by Bad_Rich_Chic
But cardio improvement doesn't increase the rate at which you burn calories at rest - additional muscle bulk does that.

BR(mind, big muscles don't keep you from keeling over from a coronary)C

Ok then, if you want to be a bulky female, then disregard my statement.

(I've been bulky from the weights - it looked ridiculous)

[Mmmm, Burger (C.J.)]

Originally posted by Oliver_Wendell_Ramone

I live in the NW. I cook a lot of salmon, and I do a pretty good job of it. If you like smoked salmon and sake, you'll like salmon cooked right.

The problem with salmon east of the Rockies is that it's all that atlantic farm-raised crap. They have to feed them food dye pellets just to make them appear the "right" color of pink (as opposed to the taupy-brown that "naturally" results from swimming in each other's shit in the pen until harvested.

But, yeah, there are plenty of recipes for good, non-poached but cooked salmon. Some might even involve black beans.

None, however, involve overpriced, oversized jujubes. Which, yes, is a rip. And, it's how theaters make most of their money. The margin on the tickets is very small (or so I'm told).

[Did you just call me Coltrane?]

Originally posted by Did you just call me Coltrane?
Fresh or frozen?

Edited to add that I usually catch the salmon I eat, so I rarely eat the farmed salmon.

[notcasesensitive]

Originally posted by Oliver_Wendell_Ramone
I can't believe I'm getting into this conversation, but here goes. You're probably just overcooking it. Good salmon should be cooked medium rare. The center should be pretty damn close to sashimi. Thick filets work best.

I live in the NW. I cook a lot of salmon, and I do a pretty good job of it. If you like smoked salmon and sake, you'll like salmon cooked right.

IMO salmon steaks are the way to go. And there seems to be a trend now of cooking it on a stone of some sort and sealing in juices. Quite tasty. I do prefer salmon in this order though:

smoked
raw
steaks (teriyaki glaze perferred)
fillet

Fillet is easy to overcook, as Ollie suggests.

The only thing I felt like I missed out on this weekend in NY was no chance to have smoked whitefish. Love smoked whitefish. Surprisingly little of that is available in Dallas. Go figure.

[ThurgreedMarshall]

Originally posted by Did you just call me Coltrane?
As far as exercising: hold off on the free weights if you're overweight. Lose the fat first with cardio stuff. Then tone up after.

Never lay off the free weights. But if you're fat, use very low weight and very high reps. That will tone you up quicker than just cardio.

TM

[ltl/fb]

Originally posted by Did you just call me Coltrane?
Ok then, if you want to be a bulky female, then disregard my statement.

(I've been bulky from the weights - it looked ridiculous)

Women have to try really hard to get bulky, so generally don't if you aren't spending your life at it. Nevertheless women can gain enough muscle mass to increase their, uh, burning stuff thing. Resting metabolic rate?

I really had thought you played for the straight team.

[andViolins]

Originally posted by Mmmm, Burger (C.J.)
None, however, involve overpriced, oversized jujubes. Which, yes, is a rip. And, it's how theaters make most of their money. The margin on the tickets is very small (or so I'm told).

This was driving me crazy. I guess its a matter of where you live in the country as to whether you get the giant sized box of:



Or the equally large box of:



They are not the same though. One comes in odd "fruit" shapes that stick to your teeth and manage to rip most orthodontic work from your mouth, while the other comes in little pellets. I assume, however, that these candies would have the same effect.

aV

[dc_chef]

Originally posted by Did you just call me Coltrane?

(I've been bulky from the weights - it looked ridiculous)

I'm working on it. (But not enough.)

[sebastian_dangerfield]

Originally posted by Oliver_Wendell_Ramone
I can't believe I'm getting into this conversation, but here goes. You're probably just overcooking it. Good salmon should be cooked medium rare. The center should be pretty damn close to sashimi. Thick filets work best.

I live in the NW. I cook a lot of salmon, and I do a pretty good job of it. If you like smoked salmon and sake, you'll like salmon cooked right.

I think its the oiliness of cooked salmon. I can't stand swordfish either.

[Bad_Rich_Chic]

Originally posted by ltl/fb
Women have to try really hard to get bulky, so generally don't if you aren't spending your life at it. Nevertheless women can gain enough muscle mass to increase their, uh, burning stuff thing. Resting metabolic rate?

Actually, I figure I'm bulky enough from the waist down - if that bulk were to be largely replaced with muscle bulk, and I change size not at all but can eat everything in sight, all the better.

BR(a-line skirt girl)C

[Did you just call me Coltrane?]

Originally posted by ThurgreedMarshall
Never lay off the free weights. But if you're fat, use very low weight and very high reps. That will tone you up quicker than just cardio.

TM

I disagree.* Utility from cardio exercise exceeds utility from free weights when you're overweight. Assuming you have a limited amount of time to spend exercising, weight loss will be achieved at a higher rate if one focuses on cardio.

*but by no means am I sure that you're incorrect. I've seen both arguments supported** by people with much more information than us and empirical evidence exists that supports both of them.

** on the runnersworld.com forums b/w nutiritionists and near Olympic Trial class athletes.

[Replaced_Texan]

Originally posted by sebastian_dangerfield
Salmons might be the wierdest fish available. It tastes fantastic raw and great smoked, but utterly awful cooked. I've tried every method of cooking salmon and found the only tolerable one to be poaching, but that's a pain in the ass...

If poaching is too much of a pain in the ass, and I agree that it can be if you don't have the right equipment, then wrap the salmon in tin foil with a little room inside the tinfoil and make sure that the seams are fairly tight (i.e. turn them over a couple of times). Then put the tinfoiled salmon in a low pan full of water in the oven at about 350 for about an hour or so (depending on how big it is, I'm assuming a good sized salmon steak). You'll have the same basic outcome of poaching without having to deal with the pain in the ass factor, though it does take a little longer.

If you want more details, PM me, and I'll find the recipe tonight and bring it in tomorrow.

[sebastian_dangerfield]

Originally posted by evenodds
Have you tried smooth natural Almond butter? It's even healthier than peanut butter.

I pick it up at Whole Foods.

I keep meaning to buy Almond Butter but default back to peanut butter. Is it richer than peanut butter? I dig almonds.

S(was eating whole foods peanut butter on a spoon dipped in hershey's Syrup last night - not healthy, but very fucking tasty)D