Cooking Up A Storm (Pix heavy ---warning!!!)

dcarch7November 7, 2012

Storm after storm here in NY. There was not much to do, everything was shut down, Only boring weather reports and campaign commercials on TV. So I turned off the TV and cooked


Salmon can have three textures: Raw as in sushi, fully cooked flaky like canned salmon, then there is Sous vide salmon. Salmon cooked at very low temperature has this amazing tender juicy creamy consistence. Very nice with crackling crispy skin.

Baked ribs with baked cauliflower

Roasted pork with roasted pepper

Sometimes, just too lazy to fry green tomatoes. Seasoned the slices and popped them in the waffle iron

Thank you for reporting this comment. Undo

Oh wow,,,all looks great but I had to laugh at the waffle iron idea !! I had no you've done it. I am going to have to explore and see what else I can "waffle". Wonderful pics and I bet the food was great. c

    Bookmark   November 7, 2012 at 10:31PM
Thank you for reporting this comment. Undo

If these are your own photos you need to be working for a cooking magaine delicious yummmmm

    Bookmark   November 7, 2012 at 10:49PM
Thank you for reporting this comment. Undo

Everything looks good! I never thought about cooking green tomatoes in the waffle iron. I love the way they came out looking. I have a lot of green tomatoes so will have to try it. I wonder, would it work for eggplant, maybe summer squash. What other veggies are good grilled?

    Bookmark   November 7, 2012 at 11:19PM
Thank you for reporting this comment. Undo

You're driving me nuts! Again!

    Bookmark   November 7, 2012 at 11:30PM
Thank you for reporting this comment. Undo

I like the simple, clean aesthetic of your food styling here. The sous vide salmon looks amazing.

    Bookmark   November 8, 2012 at 3:45AM
Thank you for reporting this comment. Undo

Everything looks delicious DC! Personally, I would have liked a little more flake to the salmon, but that's me. The pork looks so good!

Like Clare, I wonder if other veggies could be grilled in the waffle iron. Great idea!

    Bookmark   November 8, 2012 at 7:41AM
Thank you for reporting this comment. Undo

The baked cauliflower and the "waffle ironed" green tomatoes look amazing.

    Bookmark   November 8, 2012 at 8:44AM
Thank you for reporting this comment. Undo

Oh and a big Wow! All the food looks amazing! I can taste all the way in my home.:) The green tomato idea is brilliant!
Cooking is probably the best way to spend a stormy weather.


    Bookmark   November 8, 2012 at 8:54AM
Thank you for reporting this comment. Undo

I too got a chuckle out of the waffled green tomatoes. It's a real DCism.


    Bookmark   November 8, 2012 at 1:04PM
Thank you for reporting this comment. Undo

Yum! What a way to kill time during a storm.

    Bookmark   November 8, 2012 at 1:17PM
Thank you for reporting this comment. Undo

me too Jim. That's my favorite. I couldn't figure out if the green powder was cornmeal of some sort, but then realized, it's probably tomato powder knowing dcarch.

    Bookmark   November 8, 2012 at 1:24PM
Thank you for reporting this comment. Undo

Is it Wasabi powder?

    Bookmark   November 8, 2012 at 4:13PM
Thank you for reporting this comment. Undo

Thank you very much all, your munificent comments cheer me up in the midst of these two devastating storms in the N.E.

I felt guilty that millions were out of power for many days, and many are still without power, yet I was cooking with my electric sous vide cooker and waffle iron.

I recognize the waffle iron fries green tomatoes was a silly idea, but it made sense to me that you can steam and fry two side at the same time, and also the iron's thermostat controls how much frying you want to have the tomatoes done.

Jasdip, the salmon idea came from the post "Are you watching NOVA" recently. Nathan Myhrvold, who is the author of the monuental $500.00 cookbook "Modernist Cuisine", sous vide cooks his amazingly delicious salmon at 115F. I made mine at 125F, slightly more flaky. With sous vide you can of course cook the salmon at any degree of flaky-ness everytime. But I will never again cook salmon at 212F.

Cooking allows me to explore, one of the challenges with sous vide salmon is how to make the skin crispy. Nathan Myhrvold makes his without the skin. I was able to make mine with very crispy skin without overcooking the fish, a technique I am trying to perfect.

Teresa, you are almost correct, The green powder is wasabi beans made into powder.


    Bookmark   November 9, 2012 at 8:22AM
Sign Up to comment
More Discussions
Biscuit Experts
Can I substitute greek yogurt for buttermilk in a biscuit...
roasted brussel sprouts with pancetta and onions
Son has requested this for Easter dinner. Would love...
I'm a corned beef virgin
I was at Sam's club today and they had nice looking...
Holly- Kay
What happened to my soup?
Made a homemade chicken soup....carrots, onion, celery,...
Weird "guy food" that's actually delicious?
You know what kind of food I mean? Not the kind of...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™