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ORIGINAL: LadyConstanze

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ORIGINAL: gungadin09

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ORIGINAL: stellauk

A salmon collar is the bony ring (collarbone) of salmon, directly beneath the head, which usually gets thrown away when they cut fillets off the fish. There's still plenty of meat on it, but it's not a posh cut since you have to sort of suck the meat off, like you would from ribs. You will have to specifically ask your fishmonger for them, since they're not normally sold. But if you can convince somebody to save them for you, you should get a good price. You can stew them, grill them, whatever. The same applies to collars of other fish although a halibut collar, for example, would obviously be much bigger.

pam

They literally cost Pennies, it's the staple diet for my cats and dogs and I have to admit that when I steamed it for them, I often smelled tempting enough to wonder if it would be fit for human consumption, though it doesn't look very appetizing. Our fish monger throws in all sorts of offcuts like heads and such, not very pretty but the pets get a lot of fish for relatively little money.

The beasts get fish twice a week because it's really really good for them, especially for the joint problems of the girl and I have to admit really balk at the prices for fresh fish (the spoiled buggers refuse to eat cheap sardines), especially when it comes to feeding Dobies who tend to eat A LOT.

Come to think about it, the collar of the fish might make good stock for fish soup.

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ORIGINAL: LafayetteLady

Any idea how to translate grams into cups/teaspoons, etc.?  My measuring cups use "cups" and "liters."

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ORIGINAL: Hillwilliam

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ORIGINAL: agirl

Drool.....I eat trout twice a week. Hot one day, cold with mung dahl the next. I adore it. I've never had grayling, is it similar to trout?

agirl

Almost identical.

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ORIGINAL: LafayetteLady

Thank agirl.

In the US, I think current culinary students are learning both measuring systems.  Me?  I have some general ideas on metric measurements, but they are VERY general, lol.   As in a centimeter is very small, and KPH means kilometers per hour, and a kilometer is a little longer than a mile.  That about covers it.

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So, I don't find it as fun or joyful as a lot of people find it, in fact I find it stressful and I find unless the time on my feet is very very minimal the time spent cooking sets off pain flare ups, as I have a slipped disk pressing on a nerve that causes leg pain and weakness.

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Fornica
May I add it, FF?

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ORIGINAL: Cherylmazana

Anyone here make their own pasta?

It’s so much tastier and much more filling, before I splashed out and bought a pasta maker I used to roll the pasta flat and then cut into small strips. I still prefer it that way however my husband and kids prefer it all nice and thin.
You can add chillies, garlic or tomato puree or any other flavouring to the pasta you like or leave it plain which I like.

I hate using store bought pasta now.


And pasta is so easy to make

And making any tomato based pasta recipe from scratch is so simple. Just a tin of tomatoes, passata if you want and whatever herbs you have dried and left around, I usually add a tin of baked beans instead of kidney beans in bolognaise as I prefer the taste and it’s extremely healthy and tastes so much better than the store bought stuff. Add your mince and voila a very filling meal.

Also I love my crock pot, it does chillies, curries, stews and slow cooks cheap joints of meat in a gravy that ends up tasting great. You can even cook your bolognaise filling for the pasta in it. And with the stews curries and chillies it always tastes even better the next day, so we always cook enough for 2 days and leave it cooking away slowly eating it the next day as well.

I buy big jars of herbs as they are cheaper than the small pretty ones, and I admit I am too lazy to grow my own food even though it always tastes much better so instead I look for local produce when it's in season as then its cheaper than stuff shipped in from thousands of miles away.

Cheryl

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ORIGINAL: Toppingfrmbottom

I am also sure that the alcohol cooks off in cooking with alcohol and just the flavor is left, but I am not supposed to drink on the meds I am on, And Daddy does not drink either, and when he can afford a dr and get his depression medication, he will not be supposed to drink on those meds either.


so we do not have a lot these things around the house , the stuff that is there, is my parents, and my dad probably would not look kindly on me wating to take his best whiskey to cook with lol.


and I will not go out and buy a bottle of port, or whiskey or rum, just to cook with, because it's a waste of money.

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ORIGINAL: FrostedFlake

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Fornica
May I add it, FF?

If you think it is good enough. It is your project. I didn't want to put you on the spot with so simple a dish it should not even be called a recipie.

Thanks for doing me the honor of asking.

Probably could check the spelling, though.

That = than. Take = takes