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Post by Patrick on Dec 8, 2009 23:34:59 GMT
Why did I cook it on a shower and all clean clothes day!  Pooooh! |
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Post by everso on Dec 9, 2009 0:53:09 GMT
We had salmon this evening. I pan fried it and had to close the kitchen door before the smell went all over the house.
I did stir fried vegetables and noodles to go with it.
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Post by Patrick on Dec 9, 2009 10:53:36 GMT
Usually it's fairly well behaved, and if you close a few doors and cook it in the oven, you can get away with it. I think I just left it a teensy weensy bit longer than normal as it's been a while since we've had it. Luckily we have one of those goldfish bowl things that you can put water and scented oils in and it swishes round and freshens the air in double quick time.
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Post by aubrey on Dec 12, 2009 15:06:47 GMT
We had salmon this evening. I pan fried it and had to close the kitchen door before the smell went all over the house. I did stir fried vegetables and noodles to go with it. Not fooling, but is there a difference between pan frying and regular frying? |
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Post by riotgrrl on Dec 12, 2009 19:45:39 GMT
Is the difference not between pan frying and deep fat frying? No?
Aubrey, I have realised that I don't know either.
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Post by housesparrow on Dec 13, 2009 10:55:18 GMT
Why did I cook it on a shower and all clean clothes day! Pooooh! When I first read this I too was wondering why you were cooking it on a shower. So was this raw mackerel you were smoking? If so, it needs to be done outside....and dare I say at a time of year when mackerel is fresh out of sea! |
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Post by housesparrow on Dec 13, 2009 10:57:32 GMT
Oh - I see you were cooking it in the oven so it must have been smoked already. I've never tried heating up smoked mackerel, we usually eat it in salads or turn it into pate. I might try it now as we have some in the freezer somewhere.
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Post by Patrick on Dec 13, 2009 13:49:14 GMT
Pre smoked. It's a very fine art really, usually, plonk it in the oven for the usual time and it's absolutely fine - but stray over by the teensiest amount and it's all through the house. With the weather as it is this week it'll probably be one night of Leek and Potato soup - now there's another stinker!  |
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Post by Patrick on Dec 13, 2009 13:59:51 GMT
Oh - I see you were cooking it in the oven so it must have been smoked already. I've never tried heating up smoked mackerel, we usually eat it in salads or turn it into pate. I might try it now as we have some in the freezer somewhere. We do the strangest sounding combination - have it with some Sainsburys Vegetable 'instant' noodles. Now, historically I've always thought of noodles as disgusting TV dinner type things - but the balance between the strong taste of the mackerel and the plain, mildness of the noodles goes well together. Very filling too! Cheap as well! Otherwise - I'd do a paté sort of thing too - mash up the mackerel with some cream cheese, or cream cheese and chives with a bit of seasoning and a squeeze of lemon juice to serve with salad. |
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Post by everso on Dec 13, 2009 22:36:06 GMT
Is the difference not between pan frying and deep fat frying? No? Aubrey, I have realised that I don't know either. Yes, that's correct Riot. Pan frying suggests a frying pan, rather than a deep fat fryer. I could have said I fried my salmon in a frying pan rather than a deep fat fryer, but I thought it was quicker to say pan-fried. |
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