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Dishwasher Salmon

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Re: Dishwasher Salmon

#241

Post by astura »

DoreenMichele wrote: post #237
astura wrote: post #231

Earlier quoted context omitted.

I have decorative boxes covering up my radiators. Incidentally, the boxes heat up to the perfect temperature for my cats, who love sitting on them in the winter.

I thought it was super cool at the time because I had never before had radiant heat. German apartments were different in myriad ways from my experience of American housing. I think America could learn a lot from other cultures about improving quality of life just in terms of housing practices.

Radiators are extremely common in the Northeast USA, where I live. Mostly in prewar homes.

Re: Dishwasher Salmon

#242

Post by stirfish »

wouldbecouldbe wrote: post #176
n4r9 wrote: post #167

Earlier quoted context omitted.

That thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?

We would just get an entire salmon from the market and make cerviche out of it. There is always a risk with raw food, but it always seems like Americans are very scared of parasites and "natural". For instance the eggs need to be stored in the fridge because they are dipped in checmicals, the rest of the world is fine without doing that. Same with chlorine in the water, it's not necessary.

Ceviche isn't raw. It is delicious though.

Re: Dishwasher Salmon

#243

Post by dzhiurgis »

Jolter wrote: post #111
dudus wrote: post #79

Earlier quoted context omitted.

Because in eastern Europe it's probably more dangerous to eat rare meat due to more lax regulations. There's a reason restaurants add an asterisk after meat dishes. There's risk involved in consuming rare foods. The risk is just very small in the US and Europe. Not so small in other countries.

I don’t think this is true at all. I’ve been to dozens of countries all over the world and in each one you will find dirty kitchens as well as clean ones. You should visit Eastern Europe some time. It’s not just a stereotype.

Kitchens is one, but there's supply issues. My experience is that quality often is indeed lower (so is the price). I'm sure it plays with safety too.

Also lot of people (rightfully) don't trust the supermarkets - my friends were shocked I just buy raw fish in supermarket - no need to find a personal fisherman!

Re: Dishwasher Salmon

#244

Post by RamblingCTO »

I don't think 60 degrees celsius is enough, let alone any residue chemicals, the salt, the rinse aid etc. etc. is healthy. And on top everything smells of fish for weeks? Doesn't sound like a hack to me. Just use your oven, that actually is healthy and foolproof.

Re: Dishwasher Salmon

#245

Post by DoreenMichele »

astura wrote: post #241
DoreenMichele wrote: post #237

Earlier quoted context omitted.

I thought it was super cool at the time because I had never before had radiant heat. German apartments were different in myriad ways from my experience of American housing. I think America could learn a lot from other cultures about improving quality of life just in terms of housing practices.

Radiators are extremely common in the Northeast USA, where I live. Mostly in prewar homes.

Yeah, the US is not a monolith by any stretch wrt heating type. I don't mean to conflate this one type of heating with my generally positive experience of housing in Germany just being overall better in myriad ways.

Re: Dishwasher Salmon

#247

Post by astura »

ocay wrote: post #236
roryisok wrote: post #138

Earlier quoted context omitted.

Ann Reardon is great, she debunks so much stuff. I didn't even realise how many fake cooking videos there were out there until I started watching her channel

yeah, she's totally underrated

She has almost five million subscribers. How's that "underrated"?

Re: Dishwasher Salmon

#248

Post by iljya »

ido wrote: post #215
kwhitefoot wrote: post #203

Earlier quoted context omitted.

Eggs keep for a month in my kitchen, Norway. Not at their best after that time but perfectly safe.

Now try doing the same on the Mediterranean shore.

I've personally kept eggs unrefrigerated in the tropics for more than 30 days. You just have to flip them every couple of days to keep the shell from drying out inside and cracking. These were eggs purchased in Panama before a sailing trip. You can't do this with US eggs though, as others have pointed out, because the shells are cleaned up (from chicken poop) and polished, removing the protective surface in the process.

Re: Dishwasher Salmon

#249

Post by ksherlock »

vxNsr wrote: post #233
b112 wrote: post #149

Earlier quoted context omitted.

Green hay stored in a barn after harvest, heats up, and releases gasses. More than one barn has exploded over the years... (Most let it dry before storing it in the barn...)

Only read the headlines but was this the cause of the recent cow-farm explosion?

I believe the cause is still undetermined but one theory is equipment malfunction in the manure management system causing the methane to get explosive.

Re: Dishwasher Salmon

#250

Post by Amorymeltzer »

If you've never read anything by M. F. K. Fisher, I cannot recommend her enough; easily one of the greatest writers on food (or really anything) we've ever had. Consider the Oyster is a true masterpiece. She has a translation of The Physiology of Taste (La Physiologie du Goût) by Jean Anthelme Brillat-Savarin, which is a pure delight. It's a classic, and they're a perfect match for each other; I don't know that there's ever been a better pairing of work with translator.

At any rate, Brillat-Savarin relays a story wherein he attends a dinner party but the host is stuck with a turbot too big for any pot. Brillat-Savarin saves the day by cooking the fish in the washer/bath tub, using another basin to catch the steam and effectively steaming it. Fisher notes the connection to more modern cookery devices, but it seems like an early-1800s-era precursor to this!

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