Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Monday, August 13, 2012
Lox Attempt No. 1
Nothing like opening a fresh box of Cling Wrap, grabbing the lip of the roll and standing there in surprise as it unexpectedly rolls across the kitchen floor, bunching itself into a monkey's fist.
After I successfully got a nearly flat spread of Cling Wrap laid out, I topped it with my cleaned pieces of salmon and proceeded to begin the curing process.
I felt I were doing a naughty deed -- drenching soft, succulent cuts of salmon in a mixture of kosher salt and brown sugar.
My first attempt at making lox at home.
Weighing in at about 1.5 pounds, the cost of the salmon was about $10.
Nice, modest price!
In town, you can order a lox lunch for nearly that exact price. But the lox typically comes with a boring bagel, a few shavings of a red onion, a small sampling of capers and three slices of tomatoes. Oh, and don't be mistaken. It's not like you get an ample mound of lox. Only about three slices.
Yep. For $8? Not today.
I felt I could do better. Tightly wrapped in Cling Wrap, pressed down with a couple cans of beans and one can of soup, and strapped down with one of my belts, I can't wait to see how this turns out in four to five days.
Tune in later this week, and wish me luck! I hope my belt doesn't disintegrate during that time.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
I have been introduced to a wonderful paste -- achiote. The paste itself is common in Oaxacan dishes. It is fiery red. Almost carnival-like....
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...