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1/25/2018 7:38:29 AM
Posted: 5/25/2003 6:54:22 PM EST
Link Posted: 5/25/2003 6:56:55 PM EST
Yum, you sure know how to eat. I had frozen pizza (it's not delivery, it's DiGiorno!) [:p]
Link Posted: 5/25/2003 6:57:43 PM EST
Looks great man nice pistol also
Link Posted: 5/25/2003 7:02:50 PM EST
Where's the propane torch?
Link Posted: 5/25/2003 7:03:07 PM EST
Mmmm. I have a freezer full of Alaskan Salmon and Halibut, had over 100 pounds at one point, but have eaten about half. Caught it all myself. Good stuff. I'll be damned if I dont have the same fish holder grill thingy.
Link Posted: 5/25/2003 7:04:26 PM EST
That really looks good. Needs more guns.[;)]
Link Posted: 5/25/2003 7:05:15 PM EST
... Man! You eat like a king [b]Big_Bear[/b]
Link Posted: 5/25/2003 7:10:33 PM EST
[Last Edit: 5/25/2003 8:27:09 PM EST by raven]
Damn straight Big Bear. Dont buy that mushy farmed salmon from Chile. Firm, flakey wild salmon is the only way to go. Sport caught salmon season just started. Might have to head downtown to catch some reds [:D]
Link Posted: 5/25/2003 7:12:34 PM EST
Link Posted: 5/25/2003 8:17:51 PM EST
[Last Edit: 5/25/2003 9:54:04 PM EST by Duffy]
Yeah they may be torching big bear's ass after he made them wait so long the lovely salmon got cold and he had to feed it to the cats.
Link Posted: 5/25/2003 8:27:37 PM EST
B_B - How'd you cook them??? In that basket over an open flame from your stove top???
Link Posted: 5/25/2003 8:51:48 PM EST
I had a free combo meal from KFC. One of the perks when your neighbors kid works the cashier stand. It actually wasnt bad (wasnt great), but the fact that I don't really like salmon makes it seem that much better, lol...
Link Posted: 5/25/2003 9:18:48 PM EST
BB that's one fine meal and set up! I don't usually make sauces, but I'll be looking into smokey remoulade sauce soon. [:)]
Link Posted: 5/25/2003 9:21:27 PM EST
Link Posted: 5/25/2003 10:06:44 PM EST
[Last Edit: 5/25/2003 10:07:21 PM EST by Boom_Stick]
Here's an excellent recipe for a sauce I found thats great with salmon and other meats.
For glaze and sauce 2/3 cup white-wine vinegar 1 cup Dijon mustard 1/2 cup firmly packed light brown sugar 2 cups vegetable oil (OPTIONAL) freshly ground black pepper to taste 3 tablespoons soy sauce 1/4 cup chopped fresh dill sprigs two 2 1/2- to 3-pound whole salmon fillets with skin, any small bones removed with tweezers Make glaze and sauce: In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce. Preheat broiler and grease a broiler pan or jelly-roll pan. Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan. (Cook 1 at a time if broiler is small.) Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through. Serve salmon warm or at room temperature with sauce.
View Quote
[url=http://www.epicurious.com/run/recipe/view?id=13238&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=salmon+sauce]Recipe here[/url] I make it without the olive oil, or very little at all.
Link Posted: 5/25/2003 10:59:29 PM EST
[Last Edit: 5/25/2003 11:00:50 PM EST by Big_Bear]
Link Posted: 5/26/2003 2:12:25 AM EST
No spare mags? [img]http://www.click-smilie.de/sammlung/traurig/sad-smiley-043.gif[/img]
Link Posted: 5/26/2003 2:19:17 AM EST
MMmmmmmm!! Yummy!!! And perfect protocol!
Link Posted: 5/26/2003 2:30:24 AM EST
Your quite the gourmand B_B ! [:D] The knife, Blackjack or Randall ???
Link Posted: 5/26/2003 7:39:44 AM EST
Link Posted: 5/26/2003 8:20:49 AM EST
[Last Edit: 5/26/2003 8:22:07 AM EST by DefMan]
The Showtime Rotisserie should be handy for you. "Set it and forget it!"
Link Posted: 5/26/2003 8:32:51 AM EST
How do you like the XD? What caliber is it? I just picked up a XD-9 friday and haven't had a chance to shoot it yet.
Link Posted: 5/26/2003 10:40:28 AM EST
Link Posted: 5/26/2003 10:44:55 AM EST
Looks Good smokey remoulade sauce [hail] Hell, I couldnt even spell it.
Link Posted: 5/26/2003 11:22:24 AM EST
snip The Alaskan salmon came from Costco. They only have it this time of year, and it was fresh, not frozen. A great deal at $9. Tomorrow... baby back ribs. [:P]
View Quote
What a hoot...My wife came home from Costco with the same Salmon yesterday.
Link Posted: 5/26/2003 12:39:57 PM EST
Dang that looks good! Have you gotten a chance to try the .40 mags as legal high caps, yet? (I'm glad no one mentioned the missing stapler.)
Link Posted: 5/26/2003 1:22:55 PM EST
[Last Edit: 5/26/2003 1:25:32 PM EST by M1-Ed]
Dinner looks sweet BB. Me and the wife are going to do up burgers. I thought staplers were a breakfest staple? [;D] ED
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