I’ve actually made that taco meat with A combo of sunflower seeds and pumpkin seeds before which was great, (Just smashed them with a heavy pan in a sturdy ziplock) i think almonds would work well too- just a matter of chopping them small which a food processor would be good for (i lack one of those)
Thanks. I’ll give it a try. I actually have two food processors - a Cuisinart from the 70s which still works fine, and a small one that I bought a few years ago and use a lot more.
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Rogue Valley to Redding/Red Bluff used to be fertile junk buying and selling territory.
It still is, I’m just moving slow these days. If you guys head up this far, let me know.
What’s your son’s vlog dive bar address ?
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My son doesn’t have a vlog he’s just been watching me build content for mine. He thought since I had the gear it would be fun to do a few dive bars. He lives in the Bay area and I’m about an hour away from Klondike. As soon as I start releasing content on YouTube I’ll let you know.
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Started out fixing a tray of roasted Yukon minis for the week and then cleaning some fresh tilapia which quickly translated into a fish taco lunch.
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we try. You inspire 
We have been eating our larger meal at lunch lately.
After a vacation, we tend to get more inspired with our own cooking.
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Haven’t met a potato I didn’t like. Fantastic looking fried fish. Wish they’d have this option in Mexico. Only battered or "a la plancha’.
I wanted to make fish tacos this weekend but now the corona-infected people are nearby so I’m staying inside for a while. They say on the news the infection is spreading so fast and we have only had it like 2 days ago. Supermarket shelves are getting cleared in no time.
Lunches will be what I have lying around the house.
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Scary stuff! While on vaca in France/London we saw and took careful measures best we could.
Your Baja trip made us very nostalgic for street eats…minus the odorific deal!
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Making lunch the larger meal when we can. Citrus salmon, roasted asparagus plus leftover farro pilaf and a few cooked shrimp with cocktail sauce (not pictured).
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Looks great, esp that salmon! I’ve always prioritized taste and texture over that white protein, but have been experimenting with quick brines to keep that down
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What type of brines have you tried so far?
Mostly CI, actually, since the time of brining is so low I don’t think any actual flavor is working. Tried various herbs, etc, but at the end of the day I don’t taste much difference. I’ve been mostly eyeballing lately tbh, but this is the basic I’m working off of. I tend toward the super low salmon temp like 250 so your milage may vary.
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Besides brining (no more than 15 mins), also try cooking fish at lower temperatures. Confit and sous vide are 2 methods.
SV roe shows no presence of albumin (white gunk, which is a protein). Photo posted on Sunday:
Very little albumin is visible here
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You made this? Looks great and I bet tastes better than restaurant.
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Thanks! The unagi was from a vacuum seal pack I got from Nijiya which is a local Japanese grocery, I just had to warm it up in the oven. And the pickles were from there too.
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