Do You Even Cook, Bro?

[RoyGBiv]

Discovered a cool site today: cooked.wiki.

Most recipes you find online aren't so much recipes as a blog post of someone's entire life history sprinkled with a vaguely-related list of ingredients at the end. Cooked.wiki strips all that stuff out and gives you a nice, formatted recipe.

How it works: append the URL of the blog post recipe to the end of cooked.wiki and voila.

Example: visiting https://www.themerchantbaker.com/bro...-glazed-bacon/ gets you one of those life stories. Copy-paste that whole URL onto the end of cooked.wiki, like: cooked.wiki/https://www.themerchantbaker.com/brown-sugar-maple-glazed-bacon/.

It's a little hit-and-miss sometimes, but it usually does a pretty good job.

Wife will love this. Thanks!

[RoyGBiv]

Salmon on sale for $6.99 this week...

Gravlax time.... First time making it exclusively with dried Dill... Came out great... easier to find and manage than fresh Dill.

[Jamie]

Salmon on sale for $6.99 this week...

Gravlax time.... First time making it exclusively with dried Dill... Came out great... easier to find and manage than fresh Dill.

That looks incredible! Thank you for the link. I've never heard of that method before and look forward to trying it out.

[RoyGBiv]

That looks incredible! Thank you for the link. I've never heard of that method before and look forward to trying it out.

I tweak the recipe just a bit.
instead of 50/50 salt/sugar I add an extra 1 oz of sugar and a half oz of granulated garlic (or powdered garlic). Less salty this way.

Definitely capers and thin sliced red onions when serving.

[Jamie]

I tweak the recipe just a bit.
instead of 50/50 salt/sugar I add an extra 1 oz of sugar and a half oz of granulated garlic (or powdered garlic). Less salty this way.

Definitely capers and thin sliced red onions when serving.

OK, Damn that sounds good!

Dumb question time.

I live in East TN and fresh seafood is prohibitively expensive (fixed retirement income ya-da, ya-da). And the 100 mile rule is firm in my mind, especially regarding seafood. But I've learned to compromise myself at times...

I know the link calls for fresh but have you, or anyone, tried this with frozen?

TIA

[RoyGBiv]

OK, Damn that sounds good!

Dumb question time.

I live in East TN and fresh seafood is prohibitively expensive (fixed retirement income ya-da, ya-da). And the 100 mile rule is firm in my mind, especially regarding seafood. But I've learned to compromise myself at times...

I know the link calls for fresh but have you, or anyone, tried this with frozen?

TIA

I lived in the middle north Texas.
Plenty of safe fresh fish here, 1500 miles from the Atlantic.
Take stock of your local monger, don't buy it if you don't feel good about it.

By definition, sushi grade means previously frozen to kill parasites.
I'm happy to risk Supermarket fish, but never if it looks at all sketchy.