ship happens
Well-Known Member
100 percent true. I'm hoping the dry age on this one will be the solution to a tender brisket. I pulled it at 190. Wrapped in foil and tossed in the oven. See what happens.
What's for dinner tonight ?
- Thread starter scott craven
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100 percent true. I'm hoping the dry age on this one will be the solution to a tender brisket. I pulled it at 190. Wrapped in foil and tossed in the oven. See what happens.
ship happens
Well-Known Member
I honestly thing the 205 thing is overrated. Last one I did was on the boat and the traegar ran out of pellets in the middle of the night sometime around 180 190 and might be my favorite one to this day
Rain City
Crew Member
Interesting. I think by the time the point gets to 205 it has the fat content to maintain moisture. But I always find the flat to be overdone by that point. I do prefer to do just the point if possible.
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ship happens
Well-Known Member
205 is overrated 
tubber
Well-Known Member
Borscht night. Beets, carrots, potatoes, onions, tomatoes, peppers and dill came from the garden; Mennonite sausage, sour cream, vinegar, onion and celery from the store.
Sourdough covid quest continues. Alliteration comes from past years teaching poetry to hockey players and stoners.
Sourdough covid quest continues. Alliteration comes from past years teaching poetry to hockey players and stoners.
walleyes
Crew Member
Here is one I did mid last week at work here for the boys. Dry rubbed and in the fridge over night approx 12 hrs then on the smoker at 225 non wrapped for about 6 hours till internal hit 165. Off and wrapped securely in foil and back in for about another 6 till internal at 205. Off and wrapped in paper towel and towels for an hour. After an hour when I opened it to cut it it was still to hot to handle bare handed. It turned out so well, one of the best I’ve had in a while. So juicy and tender. You can see there is no issue with the bark on this baby, she’s was dark and crunchy yet not tough and chewy.
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Salmon Seeker
Crew Member
Salmon Head Soup Recipe - How to Make FIsh Head Soup
A recipe for salmon head soup cooked Japanese style. Fish head soup uses the head to make the broth, which is then strained and added to noodles.
honest-food.net
Made this salmon head soup. It was delicious added garlic, tofu, chilli flakes, chives.
sasqman
Crew Member
Using the whole fish is amazing. Nice work.Salmon Head Soup Recipe - How to Make FIsh Head Soup
A recipe for salmon head soup cooked Japanese style. Fish head soup uses the head to make the broth, which is then strained and added to noodles.
Made this salmon head soup. It was delicious added garlic, tofu, chilli flakes, chives. View attachment 83977View attachment 83978View attachment 83979
Rain City
Crew Member
Yum
The Chirashi bowl at Koko’s is amazing!
nicnat
Well-Known Member
Koko's is one of the best and one of my fav's
Rain City
Crew Member
Koko's is an East Van institution. But, in my opinion, there are better Sushi places around these days. Koko's has maintained a quality standard for many years though and hasn't changed in the slightest. My family still goes there by my older sister's and mom's requests. I like the short ribs. The clientele sure has cleaned up in there now that all the bikers have moved East lol.
Bent-Tip
Well-Known Member
Start naming them. I'll check some out next time I'm in the big city. We did Ikoi in New West the week after Kokos. It was good!
Rain City
Crew Member
I go to Kishimoto on commercial drive because it's close. Fancier plating and higher quality. That place is higher priced but not even close to a expensive as the these next three...
Minami
Miku
Tojo's
All very expensive and more like fine dining. I'm a huge fan of Aburi and Miku kind of put it on the map. If you're a real sushi nut then these are a must try. Just expect to be a little shocked at the price.
Bent-Tip
Well-Known Member
So that leaves me with Kishimoto to try from your list. I've also got a boner to try Stem on Rumble too. I first met Tojo at the Drake on Powell in 1981. He said he was in the neighborhood for the Japanese markets at the time. He sat through of full rotation with us so you know it was more than the markets he'd come for. He had a little 20 or so seat hole in the wall on West Broadway and Ash before he hit the big time. His food now, Minami's and Miku's too, are meh to me. To much fussing around. Don't get me wrong, it's really good and really expensive, but I am more of a traditionalist. And you get that farmed King Salmon crap instead Sockeye at too many places now too.
You mainland guys have it good for Japanese restaurants. Victoria has only supermarket quality stuff for the most part. And you still get to pay the big price!
wishiniwasfishin1
Well-Known Member
Grew enough butter lettuce to barely adorn my roast beef sandwich. Includes smoked provolone slices, tomato, onion and salt and pepper. Pro tip: mix 50/50 horseradish and mayo.
Also the big French bread from Safeway does the trick if you hollow out most the fluffy part in the middle.
Also the big French bread from Safeway does the trick if you hollow out most the fluffy part in the middle.
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Toshi's at Main and 16th. By far my fave. Or Sushi by Yuji Kingsway and Nanaimoish.
Since I have moved to Victoria, no good Sushi....at all in comparison.
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