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Can we talk about canned salmon?

The relatively low fat means less omega 3 fatty acids and in my opinion also means less taste. I want fatty salmon or mackerel and really, the skin is the tastiest and most healthful, part. I even like the bones for their crunch and very digestible calcium. The low sodium is good though.

Aug 20, 2014
charliesommers in General Topics

Basic Napa Cabbage Kimchi (Kimchee)

Strange question since paprika is pepper. Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World.

Aug 16, 2014
charliesommers in Recipes

Can we talk about canned salmon?

Fish eyes are delicious, just ask Andrew Zimmern. They are rich and remind me of caviar.

Brains also are delicious and you haven't dined well until you have sucked the brain out of a squab head, cracked a fried squirrel head so you can dig out the brain or breakfasted on scrambled eggs and brains.

As for the rest of the guts I have eaten them all in one form or another. Haggis contains both sheep's stomach and lungs and pig intestines are a delight to the palate.

Now if I may be excused I will be off to the breakfast table to slurp down a bowl of menudo with plenty of tripe in it. Salmon for supper tonight.

Feb 19, 2014
charliesommers in General Topics

Basic Napa Cabbage Kimchi (Kimchee)

Many Koreans like to use fermented squid rather than shrimp. I like it either way.

Feb 08, 2014
charliesommers in Recipes

does kimchee go bad?

You are a kimchi eater after my own heart! Years ago I made my family's winter supply of kimchi in batches of about 140 pounds. I had an unheated backroom in the old farmhouse I was living in that I stored the barrel in and preferred digging in after the kimchi was fizzy and delicious.

Feb 05, 2014
charliesommers in General Topics

White Bean and Ham Soup

I shop at Sam's rather than Costco and use the bone from their spiral cut ham in a similar way. Navy beans are my soup bean of choice and rather than using an immersion blender I just give the final product a light mashing with a potato masher. It's a bit cool today and a pot of soup would really hit the spot. May just use some smoked knuckles.

Jan 20, 2014
charliesommers in Recipes

Squid- The insides of the squid

I used to eat these pickled in a Korean restaurant in Saitama prefecture Japan years ago. They were lightly pickled with a dash of hot chili and were wonderful with a cold beer or two.

Nov 01, 2013
charliesommers in General Topics

Squid- The insides of the squid

I happen to have acquired a taste for shiokara during a fairly lengthy stay (eight years) in Japan back in the 1960's. As an accompaniment to a cold beer or a cup of warm sake I can think of nothing better with the possible exception of Korean spicy fermented squid.

I am lucky enough to live in an area (Nashville, Tn.) where both are available.

Oct 29, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Exactly! I worked in the retail meat business for years and finally convinced a few people that often a cheaper brand is the same as an expensive brand, only the label is different. Many other items in a store are the same. For instance; look at the bottle your store brand ketchup is in. If it is identical to the bottle a major brand is in chances are pretty good they are the same thing.

Most packaged meat products list the establishment number of the plant where they were processed. It is a simple task to trace that on the internet.

Sep 23, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Fresh is great but canned is convenient to keep around and use during inclement weather or other occasions when going to the store isn't practical.

Mince some fresh salmon and mix with an egg white, add some chopped cilantro, make into patties and saute. Delicious when you use the egg yolk for some Hollandaise sauce.

Sep 14, 2013
charliesommers in General Topics

What do you eat raw that most people don't?

A popular pickle in Japan is made from eggplants, the small Asian ones. Split, salted, then pressed under a weight until they are slightly soured they are delicious.

Aug 30, 2013
charliesommers in General Topics

Can we talk about canned salmon?

I am a diabetic and must watch my carb intake, I frequently make patties without using any bread crumbs, panko, or mashed potatoes. Mash the salmon, stir in some caramelized and cooled minced onions and celery and an egg or two, then form into patties and fry. Negligible carbs, easy, and flavorful.

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

Boneless and skinless means a lesser amount of omega 3 fatty acids and calcium. The skin is rich in these fats and the bones are an excellent source of calcium. Grizzly bears are aware of this and when salmon are abundant they often eat only the skin and roe tossing the bodies aside for gulls and such to eat.

I like to put the drained salmon pieces in a mixing bowl and give them a thorough mashing with a fork before adding the other ingredients. The fat in the skin adds a lot of flavor too!

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

My wife is Japanese and we frequently prepare croquettes as part of a Japanese meal with rice, miso soup, and pickled veggies. Kimchi is probably out most often used veggie.

Jul 10, 2013
charliesommers in General Topics

Can we talk about canned salmon?

I am always surprised when someone is so far removed from their sources that they are grossed out by something like fish bones and skin. If you toss the skin that comes in your can of salmon you do away with a lot of the heart healthy omega-3 fatty acids that we eat salmon for. Toss the bones and you are throwing away an excellent source of calcium. The canning process has softened the bones and made them very digestible. When my Japanese wife was pregnant with our two children her doctor suggested that she eat a lot of small fish specifically for the bones.

I eat most of my canned salmon in the form of patties. I drain the liquid then dump the fish into a bowl and thoroughly mash it with a fork until I have a smooth mixture upon which to base my patties. I just had some leftover patties for my breakfast and they were delicious.

Apr 30, 2013
charliesommers in General Topics

Why ham on Easter? [split from Home Cooking]

I plan on having kosher catfish this Easter.

Mar 25, 2013
charliesommers in General Topics

Why ham on Easter? [split from Home Cooking]

Then it seems that you could just eat a bologna sandwich. By the way, Easter always comes early in the spring.

What do you eat raw that most people don't?

Years ago I worked in a small custom abattoir that processed animals mostly for local farmers and hunters. I once killed and skinned a cow for a group of Cambodian immigrants who, as soon as the body cavity was opened, began cutting off little pieces of liver and eating it raw. Being a rather adventuresome eater I gave it a try and discovered that it was delicious. I don't care that much for it after it has cooled but straight out of the animal while it is still warm it's delicious, has a bit of a sweet taste.

I lived in Japan for eight years prior to this so I had had plenty of practice on raw fish and I always liked my steaks very rare.

Feb 22, 2013
charliesommers in General Topics

favorite hams...prosciutto? serrano? american country? chinese?

You are right on the money pine time. My mother was a Kentucky girl (1902 - 2002) and all of my aunts and uncles were born in the 19th century. There was no refrigeration back then and salt & smoke were necessary to keep meat edible during the hot summer months. A light scrubbing to get rid of mold and then just eat smaller portions if you worry about the salt content.

It must not be too unhealthy because my mom made it to one hundred eating like that. The youngest age at death of any of her siblings was eighty-eight. Good idea to go heavy on the veggies also, especially beans seasoned with country ham. I still fry country ham in a skillet that my grandmother got when she married in 1873, it is well seasoned!

Feb 09, 2013
charliesommers in General Topics

Italian Venison-Sausage Sandwiches with Peppers and Onions

Wonderful use for venison which is by far my favorite meat. A loin chop from a fat young animal is marvelous just singed on the grill and left rare.

I recently retired after managing a meat market for thirty years and I constantly had people asking me for some secret method of getting the gamey taste out of their venison. My standard answer was for them to toss the venison and just buy a pack of hamburger. The great thing about different types of meat is that they all have different flavors.

Jan 29, 2013
charliesommers in Recipes

Ika (squid) for sashimi - to blanch or not to blanch?

This is quite an old thread but I shall offer my two cents worth anyway.

Yes! you should blanch the squid but only for about 30 seconds. After skinning and gutting the squid I separate the legs, split the remaining tube longways and plunge into boiling water for 30 seconds. Immediately drain and plunge into cold water. After cool cut into serving size pieces which can be dipped into a wasabi and shoyu dipping sauce and enjoyed with steamed rice, miso soup, and some Japanese pickled veggies. Beer or sake are great beverages with which to enjoy this simple meal.

Nov 28, 2012
charliesommers in Home Cooking

Goat liver

I am over a year late but I shall offer my two cents worth anyway. One of those who commented said that goat liver was too gamey for their taste but I have found just the opposite to be true. I have only had liver from young goats so maybe that has made the difference. Goat liver is about the mildest of all the livers I have ever eaten and I have eaten a wide variety. Beef liver is about the strongest flavored I have ever tried.

I like my goat liver seasoned with salt and pepper only, lightly dredged in flour, then sauteed in olive oil but left rare. Wash it down with a good dry red wine and enjoy.

Oct 01, 2012
charliesommers in Home Cooking

Tomato Confit

I make a similar dish but I merely split the tomatoes in half and cook them cut side up for about twice as long at a lower heat in a toaster oven. In addition to the seasonings in this recipe I add a splash of rice vinegar and omit the sugar. I always get rave reviews on the dish which is excellent in a sandwich. I also use a lot more garlic and mince it fine.

Sep 04, 2012
charliesommers in Recipes

Fermented Bean Curd

You are a girl after my own heart Lauren, I have been told several times by the waitstaffs of several Asian restaurants that Americans do not like what I ordered. I have had to argue several times to get what I want. Having lived in Asia for eight years as a young man probably influenced my taste buds. :-)

May 24, 2012
charliesommers in General Topics

Fermented Bean Curd

Fermented bean curd sauteed with garlic and ong choy (water spinach) is delicious. I am going to try the same recipe tonight using regular spinach. I plan on it being a culinary success.

May 24, 2012
charliesommers in General Topics

White Bean and Ham Soup

Beans are one of my favorite foods, delicious and nutritious. This recipe is also good if made with great northern or navy beans. I also like to add a 16oz can of crushed tomatoes and if I don't have any leftover ham I just use smoked knuckles. Yummy!!

Apr 09, 2012
charliesommers in Recipes

Why won't my lentils come out "fluffy"? Does anyone;'s lentils come out fluffy?

I love red lentils but they require very little cooking. I usually add my flavoring agents to the pan, pour in the washed lentils, heat to a boil then turn off the heat. In thirty minutes or so the lentils are done. If not I can always bring up the heat and cook for a few more minutes.

Feb 17, 2012
charliesommers in Home Cooking

Basic Napa Cabbage Kimchi (Kimchee)

@paloXV, I shop at an Asian Market in Nashville, Tn. and purchase Surasang Red Pepper powder frequently. All my Korean friends also use it and the bags say it is from Korea. It tastes great! They also sell a Changa brand which comes from Korea.

Feb 09, 2012
charliesommers in Recipes

What to do with ground beef tenderloin?

Steak tartare is best when made from a more flavorful cut such as sirloin and should never be ground but should rather be finely minced with a sharp knife.

Jan 27, 2012
charliesommers in Home Cooking

What to do with ground beef tenderloin?

This reply is several years too late but as a retired meat cutter with over 30 years of experience I would advise against ever grinding any beef tenderloin in the first place. The only thing tenderloin has going for it is its extreme tenderness which is gained at the expense of flavor. Muscles that do little work develop little flavor, the psoas major muscle does practically nothing and therefore develops very little flavor. If you want the best tasting ground beef go for a tougher area of the cow, the chuck or shanks come immediately to mind.

If you have something which you have been told is ground tenderloin it is probably comprised mostly of the silver-skin and other tougher parts which have been removed from the sub-primal cut in the trimming process. Use it for anything you would use regular ground beef for but don't expect any gourmet qualities.

Ever wonder why ox tails made such delicious soup or stew? All that constant swishing to keep the rump free of flies pays off in flavor. :-)

Jan 27, 2012
charliesommers in Home Cooking