Comments for Culinary Fool

Comment on White King Salmon by Melody

Melody — Wed, 23 May 2012 21:19:42 +0000

Saturday starts the Ketchikan King Salmon Derby and I’m hoping to catch some. 3 weekends of fishing for Kings! Can’t wait!

Comment on White King Salmon by culinaryfool

culinaryfool — Wed, 23 May 2012 20:33:30 +0000

I’m jealous….

Comment on White King Salmon by irisofthewayfarer

irisofthewayfarer — Wed, 23 May 2012 18:42:20 +0000

could it have been a sockeye salmon that had gone through spawning? the flesh looks white but the skin looks nasty black and are not fit for human consumption.

Comment on White King Salmon by irisofthewayfarer

irisofthewayfarer — Wed, 23 May 2012 18:40:08 +0000

my husband just brought one of these rare delicacies home from his fishing trip to Alaska. I had to taste it right away. Oh my. Raw, marinated wasabi and soy cause, some green onion thrown in…I think I have died and gone to heaven.

Comment on Make Your Own: Sparkling Lemonade by Gabby

Gabby — Mon, 30 Apr 2012 00:09:50 +0000

Wow! It always so good to have a refreshing drink especially this summer.

Comment on Tonight’s Holiday Party Menu by Holiday Party Post Mortem « Culinary Fool

Holiday Party Post Mortem « Culinary Fool — Thu, 12 Apr 2012 17:31:45 +0000

[...] I posted the menu a couple days ago I’m just going to jump right [...]

Comment on White King Salmon by Melody

Melody — Mon, 09 Apr 2012 21:32:54 +0000

I live in Alaska, and just got one from a friend yesterday (we have a standing agreement that he’ll save white king for me if he gets it) I steamed the head and we ate the cheeks and all the meat around the collar of the head last night. (best most delicate meat, trust me) Tonight we will have the first of about 5 meals we should get out of this one. White or Ivory is definitely the best of the salmon, with Sockeye or Red salmon a close second, and normal, red king third. I have photos of this one before and after it was cut up, if you’d like to see. The tail section actually sometimes has streaks of pink, as in this one.

Comment on Stracotto di Manzo alla Fiorentina (The Braised Beef of Florence) by culinaryfool

culinaryfool — Mon, 09 Apr 2012 03:31:33 +0000

Hi Darren!
Your changes sound delicious!

Comment on Stracotto di Manzo alla Fiorentina (The Braised Beef of Florence) by Darren Richards

Darren Richards — Mon, 09 Apr 2012 02:45:57 +0000

I made this the other night, but slightly altered the recipe. I added a few tablespoons of tomato paste, porcini mushrooms, diced pancetta to the celery and carrots, and a bit of rosemary. It is a great recipe the family loved it thanks!

Comment on White King Salmon by culinaryfool

culinaryfool — Sun, 08 Apr 2012 16:26:10 +0000

Where did you catch it, Michael? Like most fish, salmon can taste like what it’s been eating.