Comments on: Tried and Liked 2007 (bike and not bike) http://alexwetmore.org/archives/516 Thu, 09 Oct 2014 15:41:30 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: admin http://alexwetmore.org/archives/516/comment-page-1#comment-4161 admin Sun, 06 Jan 2008 15:51:02 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4161 I have the grill pan, but haven''t had great luck with it. I find that stuff doesn''t cook through as evenly as on my real grill unless I improvise some sort of cover. I''ve mostly tried using it for things like tuna. I''ll try salt baking, that sounds interesting. I have the grill pan, but haven”t had great luck with it. I find that stuff doesn”t cook through as evenly as on my real grill unless I improvise some sort of cover. I”ve mostly tried using it for things like tuna.

I”ll try salt baking, that sounds interesting.

]]> By: Tom http://alexwetmore.org/archives/516/comment-page-1#comment-4160 Tom Sat, 05 Jan 2008 18:46:57 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4160 By far my favorite kitchen implement is a Le Creuset grill pan. Just put that on the gas range and you''re grilling for two, indoors all year round. I fell in love with having a front basket this year, although not as extensively. Throwing stuff in and taking stuff out is so much faster than panniers but you don''t notice until you have a front basket all the time. We also switched to salad plates for dinner. We found some made-in-Italy plates at World Market that are versatile although not much to look at. I agree its a simple thing to do to get you down to reasonable portions without thinking about it. For a very quick and easy fish recipe, have you tried salt-baking? There are recipes on the web but basically you take a whole, gutted fish, on a baking sheet, covered in a layer of salt, and bake for 20 minutes. The salt comes away in solid pieces, with the skin. Always moist and flavorful. I''ve done red snapper a few times. Great pictures of your bike tour. It''s really inspiring. By far my favorite kitchen implement is a Le Creuset grill pan. Just put that on the gas range and you”re grilling for two, indoors all year round.

I fell in love with having a front basket this year, although not as extensively. Throwing stuff in and taking stuff out is so much faster than panniers but you don”t notice until you have a front basket all the time.

We also switched to salad plates for dinner. We found some made-in-Italy plates at World Market that are versatile although not much to look at. I agree its a simple thing to do to get you down to reasonable portions without thinking about it.

For a very quick and easy fish recipe, have you tried salt-baking? There are recipes on the web but basically you take a whole, gutted fish, on a baking sheet, covered in a layer of salt, and bake for 20 minutes. The salt comes away in solid pieces, with the skin. Always moist and flavorful. I”ve done red snapper a few times.

Great pictures of your bike tour. It’’s really inspiring.

]]> By: admin http://alexwetmore.org/archives/516/comment-page-1#comment-4159 admin Thu, 03 Jan 2008 07:35:00 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4159 For steel cut oats I use the porridge setting. I put in one cup of oats (real cup, not the rice cooker cup) and put the water at the 3+ on the sweet rice line. Works great with or without the timer. For steel cut oats I use the porridge setting. I put in one cup of oats (real cup, not the rice cooker cup) and put the water at the 3+ on the sweet rice line.

Works great with or without the timer.

]]> By: Dan http://alexwetmore.org/archives/516/comment-page-1#comment-4158 Dan Thu, 03 Jan 2008 03:43:58 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4158 I own what looks like an identical rice cooker. I never thought of cooking steel cut oats in it. Sounds like a great idea. What setting do you use? the same for rice, or do you use the porridge setting? Thanks for the great idea. I own what looks like an identical rice cooker. I never thought of cooking steel cut oats in it. Sounds like a great idea. What setting do you use? the same for rice, or do you use the porridge setting?

Thanks for the great idea.

]]> By: Paul Cooley http://alexwetmore.org/archives/516/comment-page-1#comment-4157 Paul Cooley Wed, 02 Jan 2008 21:51:33 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4157 Hi Alex, I''ve always made steel cut oats with a double boiler. One cup of oats to two cups of water. A little salt. I set the time for fifty minutes, turn the heat down to a simmer at 45. When the timer goes off, they''re ready. I eat them with kefir I make myself -- one of my few concessions to dairy. Thanks for your advice about GPS''s on the touring list by the way. I''m still undecided. For me, it''s lot of money. Hi Alex,

I”ve always made steel cut oats with a double boiler. One cup of oats to two cups of water. A little salt. I set the time for fifty minutes, turn the heat down to a simmer at 45. When the timer goes off, they”re ready. I eat them with kefir I make myself — one of my few concessions to dairy.

Thanks for your advice about GPS’’s on the touring list by the way. I”m still undecided. For me, it’’s lot of money.

]]> By: Jimmy http://alexwetmore.org/archives/516/comment-page-1#comment-4156 Jimmy Wed, 02 Jan 2008 19:15:15 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4156 In terms of laugh-per-mile pedaled, Rollo is surely the least serious thing I''ve done this year. The laugh-per-wreck ratio is really up there, too. In terms of laugh-per-mile pedaled, Rollo is surely the least serious thing I”ve done this year. The laugh-per-wreck ratio is really up there, too.

]]> By: alex wetmore http://alexwetmore.org/archives/516/comment-page-1#comment-4155 alex wetmore Wed, 02 Jan 2008 17:43:31 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4155 In the summer we grill quite a bit of salmon. It is easy to find fresh wild caught salmon in Seattle. In the winter we eat it too, just not as often, and it is usually fish that was flash frozen. Loki is my favorite local fish provider. We also eat sole or cod cooked using this recipe: http://www.americastestkitchen.com/recipe.asp?recipeids=1536&iSeason=6 We made this last night for some friends and they really liked it and asked for the recipe. It is fast to make, tasty, but probably not incredibly healthy. We use far less butter in the sauce than what is called for. Last nights dinner was that fish, steamed string beans, and mashed sweet potatoes. About 30-40 minutes from getting stuff out the fridge to dinner on the table and 4 happy diners. I really like seared tuna or Mahi Mahi, but don''t eat it often because I have concerns about eating fish that was flown in from Fiji or other far away locations. I''m not so into trout except for some wild caught steelhead that I''ve had. I try to avoid factory farmed fish and haven''t had Atlantic Salmon, just wild caught Pacific. If I have any concerns about the source of the fish (that means at many resturants) then I just eat something vegetarian. In the summer we grill quite a bit of salmon. It is easy to find fresh wild caught salmon in Seattle. In the winter we eat it too, just not as often, and it is usually fish that was flash frozen. Loki is my favorite local fish provider.

We also eat sole or cod cooked using this recipe:
http://www.americastestkitchen.com/recipe.asp?recipeids=1536&iSeason=6

We made this last night for some friends and they really liked it and asked for the recipe. It is fast to make, tasty, but probably not incredibly healthy. We use far less butter in the sauce than what is called for. Last nights dinner was that fish, steamed string beans, and mashed sweet potatoes. About 30-40 minutes from getting stuff out the fridge to dinner on the table and 4 happy diners.

I really like seared tuna or Mahi Mahi, but don”t eat it often because I have concerns about eating fish that was flown in from Fiji or other far away locations.

I”m not so into trout except for some wild caught steelhead that I”ve had. I try to avoid factory farmed fish and haven”t had Atlantic Salmon, just wild caught Pacific. If I have any concerns about the source of the fish (that means at many resturants) then I just eat something vegetarian.

]]> By: Greg Weiner http://alexwetmore.org/archives/516/comment-page-1#comment-4154 Greg Weiner Wed, 02 Jan 2008 04:55:18 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4154 Hi Alex, If you have time I''d like to hear which fish (species) you found most palatable and if you could recommend any particular cooking methods. I''ve been lacto-ovo as well for the past 18 years (since I was 19) and have been thinking about incorporating fish into my diet for health reasons. Unfortunately, even when I ate meat I was never a fish fan so I think reading about your experience might be helpful. Thanks, Greg Hi Alex,
If you have time I”d like to hear which fish (species) you found most palatable and if you could recommend any particular cooking methods. I”ve been lacto-ovo as well for the past 18 years (since I was 19) and have been thinking about incorporating fish into my diet for health reasons. Unfortunately, even when I ate meat I was never a fish fan so I think reading about your experience might be helpful.
Thanks,
Greg

]]> By: Rob http://alexwetmore.org/archives/516/comment-page-1#comment-4153 Rob Tue, 01 Jan 2008 18:34:46 +0000 /blogs/alex_wetmore/archive/2008/01/01/tried-and-liked-2007-bike-and-not-bike.aspx#comment-4153 I''m pretty sure I saw Le Creuset at Bed, Bath, & Beyond and at Sur la Table while I was madly doing last minute xmas shopping. Fish: Try the fish market on 80th & 24th north of Ballard. It''s got really fresh fish and they''ll give you all kinds of preparation info. My friend (who''s really particular about fresh, high quality fish) swears by it. I''m not a big fan of seafood, but everything she''s made with fish, crab, or shrimp from there has been excellent. I”m pretty sure I saw Le Creuset at Bed, Bath, & Beyond and at Sur la Table while I was madly doing last minute xmas shopping.

Fish: Try the fish market on 80th & 24th north of Ballard. It’’s got really fresh fish and they”ll give you all kinds of preparation info. My friend (who’’s really particular about fresh, high quality fish) swears by it. I”m not a big fan of seafood, but everything she’’s made with fish, crab, or shrimp from there has been excellent.

]]>