What's for dinner?

[Bobby]

That's right. You gotta pummel the muddy taste out of it with heaps of lemon juice and other potent ingredients.
Not really a 'truth' about Carp and it's natural taste now, is it?

Yes - you shouldn't need to use spices.
I would be more worried about the hundreds of tiny bones -
you don't want one of those stuck in your throat.

[Jasin]

The only thing I've seen carp good for is nutrients around the bases of trees. Trees that have been carped, look more vibrant that other trees that don't have dead carps dumped around them.
Just a shame that carp cause more no good to the waterways, than good. I used to frequent the Leeton Wetlands often. When it dried out, the amount of dead carp was amazing - they literally choked all other life out of the shallow wetlands.

[Bobby]

I had a yummy beef casserole pie at a restaurant at lunchtime today.
Wow it was soooo good.

[Jasin]

Did you have a sticky date with you by any chance?

[Bobby]

Did you have a sticky date with you by any chance?

No.

[Bobby]

Dinner tonight - more a snack meal.

Premium sausages, eggs, spinach, tomato and tomato sauce.




And just out of interest - my main kitchen knife.
High quality, 20cm blade carving knife.

[Bobby]

Dinner tonight - yummy -
would that have been good enough for youse guys?

salmon, hash browns and asparagus

[mellie]

Always turn pan up to high heat, if using gas, setting 8/9 .
Before oil begins to smoke, add your salmon SKIN SIDE DOWN FIRST... then cook for approximately 3 mins, until it's cooked about half way through, then flip and cook for another 3 mins.

It's then done.

It's how you get crispy skin.



I cook with light olive oil, Always.


If you still find it needs more cooking after the 3/3 method, turn fillets on their sides and cook for about a minute on each side. Remember the fillet has 4 sides, I prefer Aldi salmon, fresh, and it's a perfect size and price.

Make sure you dry skin with paper towel thoroughly and generously sprinkle skin with coarse salt before adding to pan.

The important thing to remember is high heat, skin side down FIRST, dry skin before cooking and salt generously.

U really need the salted skin to get 3 good minutes before you flip it for it to crackle and crisp properly.

And light olive oil is the boss.

Let's be honest, the crispy skin is the best part.

Show me your next attempt Bobby after following my salmon rules ok

[mellie]

Non stick pan is preferable, however if you like me have stainless steel pans, make sure you get that oil nice and hot before adding your salmon or it will stick. When the oil gets those swirls, ...you know it's time.

Remember, always skin side down first, and cook for a solid 3 minutes on high first.

I'll do Salmon next week and show you mine.

[Jasin]

I'm hungry and I don't know why?