Come all ye self-styled chefs and kitchen users, we must talk.

Nice!!! Will have to try it!

I was waiting for you see it, Tuffalo. Basically, if you have about 4 tablespoons of liquid, you’ll be fine, so use whatever marinade turns you on. Curious what you think of it for a fast meal?

Stele wrote:
Robear wrote:

It cooked in the microwave in THREE minutes, Stele. THREE!!!1!111!!!

Haha I was going off the 10 minutes total. Feels like it only takes 25-30 in the oven because season while it's preheating. But ok ok, maybe I can talk the wife into trying it once.

Plus then you have to clean whatever oven pan you cooked it in.

I fixed it today, rushing for my doctor's appointments, in just under 5 minutes total. Starting with thawed salmon of course.

You have me convinced, Robear. Microwaves are nice for their ability to easily time things precisely. Now to get some fish...

I have a pot of chicken/goose stock bubbling away on the stove and my house smells like cozy fall.

Robear wrote:

It cooked in the microwave in THREE minutes, Stele. THREE!!!1!111!!!

But how long did it take for the smell to go away?

Hmmm. At least an hour. But it smelled like some sort of noodle dish - you smell the soy sauce much more than the salmon.

This year we are hosting the holiday party for my wife's work and she has put me in charge of "fun punch". Looking for recipe suggestions for some festive seasonal drinks that can be made in advance in a large batch in a drink dispenser or crockpot. Would kind of like to have both a warm and a cold option since there is no telling what the weather in Oklahoma is going to be like.

For warm stuff I am tempted to do a warm spiced mead because I love it, but I don't know how others would feel about it. A warm spiced apple cider with a bottle of rum next to it so people can have it spiked or virgin is also an idea I have had.

For cold stuff I think I had a cranberry juice, ginger ale, and champagne drink once that was yummy.

I kind of want to collect some ideas and run them by my wife since she knows these people way better than I do.

I love Chef John from Food Wishes. Seems to love cooking.

Mulled wine is quite easy. You can even put it in a crock pot.

This Glogg is similar but has a bit more kick to it.

Apple Cranberry Cider made in a basket percolator

64 oz apple cider
48 oz cranberry juice cocktail

In the basket:
4 sticks cinnamon
1/2 teaspoon whole cloves
1/2 cup brown sugar

I love this stuff but note that it is absolutely full of calories.

I like making just a plain vodka and 7Up (using diet 7Up) but muddling some cranberries into the glass first. Gives a nice flavor of cranberries and, for an alcoholic drink, is low in calories.

My wife makes this one every year for Christmas parties and it is always popular.

https://www.cookingclassy.com/christ...

Use cranberry-pomegranate juice, not straight cranberry.

Quintin_Hardman wrote:

I love this stuff but note that it is absolutely full of calories.

And your percolator is probably going to need a good scrub afterwards before you put coffee in it again...

Ah but I use a coffee maker for coffee. The percolator has only ever made cider.

Quintin_Stone wrote:

Ah but I use a coffee maker for coffee. The percolator has only ever made cider.

I’ve never considered using a percolator for anything other than coffee. You have opened my eyes.

Here in Newport, we have access to a lot of really good canned albacore. How do ya'll do your tuna salad for sammiches and stuff? I'm pretty happy with my go to (just made a couple can's worth):

canned albacore
diced celery
diced shallot
diced dill pickles
mayo
paprika
soy sauce
Worcestershire sauce
tabasco
black pepper

I think that's about everything. I usually go with about that many ingredients at least but sometimes vary a few things depending what I have around...

I prefer my tuna salad vinegary rather than "mayo-y"

canned tuna (in olive oil)
diced onion
capers
Italian Vinaigrette salad dressing
salt n pepper

Moggy wrote:

I prefer my tuna salad vinegary rather than "mayo-y"

canned tuna (in olive oil)
diced onion
capers
Italian Vinaigrette salad dressing
salt n pepper

All right!

I'm gonna try Tuffalo's recipe, but with a little bit of fish sauce instead of the Worcestershire sauce. That should up the umami and tie together the flavors nicely. Not too much, though.

As the Romans understood, fish sauce is the perfect condiment.

I like a lot of powdered garlic in my tuna salad. Also, protip: thin slices of celery, as thin as you can make them without taking all day, instead of a dice. Keeps more of the crunch.

Sweet pickle relish is my guilty pleasure in such things. It's basically just high fructose corn syrup which I'm largely trying to eliminate, but dang does it make tuna salad good.

I've never liked sweet ("bread and butter") pickles, myself. If I can find a good garlic dill I'm in heaven.

(Why are they called "bread and butter" pickles, anyway?)

Robear wrote:

I've never liked sweet ("bread and butter") pickles, myself. If I can find a good garlic dill I'm in heaven.

(Why are they called "bread and butter" pickles, anyway?)

I think the person who popularized the name got started by bartering the product of an old family recipe for "bread and butter" during the depression.
Source: my sketchy memory of something I read once.

I am not a big fan of them by themselves but sweet relish and yellow mustard are my preferred hotdog condiments. Unless I am going for a chilidog.

Nice.

I'm a ketchup on hot dogs guy, but I've learned to love good French mustard (still don't like French's tho). Ketchup and a lengthwise dill pickle slice, a little crumbled bacon, some feta cheese, and I'm in hot dog heaven.

Three Mountains yellow sriracha is also good on hot dogs.

I am a fan of bread and butter pickles and find they sit at a good middle point between sweet pickles and dill pickles. That said it is hard to find a store brand or national brand that does them justice (I grew up on homemade and sadly never thought to get the recipe from my grandmother or great aunt before they passed away). The Amish Wedding brand has a number of varieties that are really good though.

On tuna salad I like the above mentioned bread and butter pickles (diced) along with a finely diced onion (white or yellow or shallot), a bit of mayo, a bit of spicy brown mustard, a tiny amount of vinegar, a couple of chopped up hard boiled eggs, some celery flakes, and a squirt of Sriracha if I am in a spicy mood.

Robear wrote:

Nice.

I'm a ketchup on hot dogs guy, but I've learned to love good French mustard (still don't like French's tho). Ketchup and a lengthwise dill pickle slice, a little crumbled bacon, some feta cheese, and I'm in hot dog heaven.

Three Mountains yellow sriracha is also good on hot dogs.

President Obama called. He wanted to remind you that you aren't 9 years old anymore and should stop putting ketchup on hotdogs.

He's not President any more, I don't need to listen to him or keep thanking him for things.

Paleocon wrote:

something something nine years old something

No, I'm not. Ketchup is tasty on hot dogs and always will be and you dress funny and your dog smells like a cat.