12 March 08 - Spicy

[FelixLeech]

So, Greg, do you then think that people, even professionals, who cook with spices are hacks?

Just curious...

No BAM here, I guess.

[Rushing]

I've found that mayonnaise on top makes a pretty tasty fillet of salmon. I'll have to try this salt, pepper and butter thing... Do you think bacon grease would work as well?

[ampersand]

I think I just gained five kg from reading "bacon grease." Damn it, another five kilos!

[Peteparker]

I love the art in this one. It looks like They have a pretty nice kitchen, which makes sense with Greg's whole culinary background. It's nice to see aspects of single-living-with-roommates-Greg and newlywed-Greg come through for DINK-Greg. (Dual Income No Kids). I'm mainly talking about the professional chef's knives and Pepsi sign hanging on the wall. Which, I have no doubt exist in the real Greg's house. The comic is called Real Life, after all.

[duckpuppy]

I would like to point out that pepper is, in fact, a dried and ground spice - dried HERBS I'm with you on, but dried SPICES, not so much... cinnamon, nutmeg, cocoa - these things and more are tasty and nice.

[bud]

I would suggest trying dijon mustard on the salmon. Just lightly spread a layer on top of each filet, add salt and pepper and an au gratin (breadcrumbs w/ butter, au gratin does not mean cheese).

[Roundtop]

Anytime I cook fish I use a 50/50 mix of extra virgin olive oil (or grapeseed oil) to butter in the pan.

It keeps the smoke point high but gives it a wonderful flavor.

[spikegirl7]

Smoked salmon is nice, especially with some Worcester sauce.

Unfortunately I am unable to eat it. Curse my damn fish allergies.

[Wrench]

I would like to point out that pepper is, in fact, a dried and ground spice - dried HERBS I'm with you on, but dried SPICES, not so much... cinnamon, nutmeg, cocoa - these things and more are tasty and nice.

Cocoa's not a spice, it's a fruit (botanically speaking). But you're right, that's the defining difference between herbs and spices: Spices are always dried (with the possibly exception of ginger), herbs can be dried or fresh (also, herbs always use leaves, while spices are roots, berries, seeds, stems, and rhizomes).

Also, for salmon, try marinating it in balsamic vinegar, blood orange juice (or half-grapefruit half-orange juice), some cracked black pepper, and grated ginger (to taste), and cooking it on the grill. It's delicious.

[Deacon]

I'm mainly talking about the professional chef's knives and Pepsi sign hanging on the wall. Which, I have no doubt exist in the real Greg's house.

They do. I wouldn't be surprised if the knife rack as it appears in the comic started life as a photo of the actual knife rack.

I will point out that this conversation actually took place between me and Greg. Real life indeed! Hmph!

That said, the salmon was fantastic. Best salmon I've ever had. No joke. Then again, the best tuna steaks I've ever had were made by him with nearly as simple a recipe.

[Lizzegirle]

DINK-Greg. (Dual Income No Kids).

We're barely SINK's.

[Mae Dean]

Mustard and cracked pepper, baby. Though, no doubt I could cook it with salt, pepper and butter and it would be just as tasty.

I'm not really all THAT against spices in general. I just think that too often, people seem to treat them like they can just toss some spices on and it'll magically make their food taste better - but then somehow forget SALT. I cannot, for the life of me, imagine how anyone could put out food that was underseasoned. Despite LITERALLY being a four-letter-word, Salt is NOT a four letter word. Food needs salt. Salt, properly used, doesn't mask a food's flavor - it enhances it. Same for pepper - pepper just wakes up the palate and aids in digestion. Butter helps carry the natural flavors inherent in the meat. Too often these three ingredients are either overused or underused, and the resulting food is either bland, or is masked by the spices used.

All things in moderation. I'm all for using marinades and whatnot - but if I'm cooking marinated chicken, and it doesn't taste like CHICKEN anymore, then we've got a problem.

[FelixLeech]

Mustard and cracked pepper, baby. Though, no doubt I could cook it with salt, pepper and butter and it would be just as tasty.

I'm not really all THAT against spices in general. I just think that too often, people seem to treat them like they can just toss some spices on and it'll magically make their food taste better - but then somehow forget SALT. I cannot, for the life of me, imagine how anyone could put out food that was underseasoned. Despite LITERALLY being a four-letter-word, Salt is NOT a four letter word. Food needs salt. Salt, properly used, doesn't mask a food's flavor - it enhances it. Same for pepper - pepper just wakes up the palate and aids in digestion. Butter helps carry the natural flavors inherent in the meat. Too often these three ingredients are either overused or underused, and the resulting food is either bland, or is masked by the spices used.

All things in moderation. I'm all for using marinades and whatnot - but if I'm cooking marinated chicken, and it doesn't taste like CHICKEN anymore, then we've got a problem.

Dude, you certainly do have a good point.

I'm actually in a peculiar position in that I learned how to cook from my mother, but now that I'm out on my own I need to learn to cook again, but with seasoning.

There was never any pepper used in my house - my mother is allergic to it.

I have ruined a good piece of mahi-mahi by trying to play with a bit of pepper already - not cool.

As to your last paragraph - but what does chicken taste like?!

[ampersand]

Answer: Frog's legs.

[kaiju01]

[re: salt]