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...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Rarely will I make a burger, lest I have a special request. That was the case here for a lunch order. What made this burger was the rich f...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
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...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...