Post by: merkaba93 on March 21, 2017, 01:51:19 PM
And some homemade soy sauce. Yep, pretty proud of my soy sauce.
Post by: Gringo31 on March 22, 2017, 08:04:46 AM
I call BAIT.
Post by: boneaddict on March 22, 2017, 08:13:14 AM
Post by: Fungunnin on March 22, 2017, 08:30:52 AM
Lol, I love sushi, though as a scientist, I know better. Oh wellJust curious ... what does you scientist background teach you so you know better than to eat sushi?
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Post by: Buckmark on March 22, 2017, 08:31:43 AM
The worms crawl in the worms crawl out :chuckle:Lol, I love sushi, though as a scientist, I know better. Oh wellJust curious ... what does you scientist background teach you so you know better than to eat sushi?
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Post by: Skillet on March 22, 2017, 08:48:43 AM
I can supply FAS (frozen at sea) sashimi-grade fish from my boat, which are flash frozen to -38 and held for a minimum of 15 hours once core temps have stabilized. It is labor intensive and expensive to produce, but that is a factor of why the sushi is so expensive. And the quality is superb.
To the OP - spectacular looking product, btw. Have really enjoyed your wild game and fish dish posts. :tup:
Post by: lokidog on March 22, 2017, 09:03:18 AM
Post by: boneaddict on March 22, 2017, 09:07:35 AM
Pretty much sums it up. LolThe worms crawl in the worms crawl out :chuckle:Lol, I love sushi, though as a scientist, I know better. Oh wellJust curious ... what does you scientist background teach you so you know better than to eat sushi?
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Post by: Fungunnin on March 22, 2017, 09:15:42 AM
So as a scientist assume you know that freezing fish kills parasites the same way cooking or curing does? Which means your choice to not eat raw fish is based off an emotional fear not a scientific one.Pretty much sums it up. LolThe worms crawl in the worms crawl out :chuckle:Lol, I love sushi, though as a scientist, I know better. Oh wellJust curious ... what does you scientist background teach you so you know better than to eat sushi?
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Frozen raw fish is perfectly safe to eat.
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Post by: lokidog on March 22, 2017, 09:16:39 AM
Post by: danderson on March 22, 2017, 09:18:54 AM
Post by: JKEEN33 on March 22, 2017, 09:23:33 AM
Post by: pianoman9701 on March 22, 2017, 01:51:02 PM
Post by: Skillet on March 22, 2017, 01:56:29 PM
I love sushi and I'm really careful about eating raw fish, especially salmonids.
Good strategy.
If you're going to eat raw salmonids, MAKE SURE it was frozen properly. It had to have been down to -31F core temp to kill all pathogens. Not possible in most freezer systems!
Although I really enjoy it, I balk at most non-FAS sashimi/sushi as a rule. I just know too much about it now :chuckle:
Post by: Stein on March 22, 2017, 02:45:55 PM
If it lives in the ocean, it has worms - just a fact of life. Raw fish is as safe as anything else, I eat it all the time as do millions of other people.
Post by: hollymaster on March 22, 2017, 02:52:42 PM
Post by: Stein on March 22, 2017, 03:00:59 PM
Just out of curiosity, if you were to fillet paper thin, would you be able to see worms? Or are there some that are invisible to the naked eye?
There are worms visible to the naked eye, maybe an inch long or so. I don't think I have ever seen a salmon without at least a few. I would bet there are smaller ones as well, but don't know for sure as I've never taken the time to find out. The worms in fish can't live in the human body so it doesn't matter if you eat a ton of it fresh off your hook.
If you have eaten fish, you have eaten plenty of worms.
Post by: Angry Perch on March 22, 2017, 03:08:28 PM
Just out of curiosity, if you were to fillet paper thin, would you be able to see worms? Or are there some that are invisible to the naked eye?
There are worms visible to the naked eye, maybe an inch long or so. I don't think I have ever seen a salmon without at least a few. I would bet there are smaller ones as well, but don't know for sure as I've never taken the time to find out. The worms in fish can't live in the human body so it doesn't matter if you eat a ton of it fresh off your hook.
If you have eaten fish, you have eaten plenty of worms.
You sure about that?
Post by: Skillet on March 22, 2017, 03:16:52 PM
Just out of curiosity, if you were to fillet paper thin, would you be able to see worms? Or are there some that are invisible to the naked eye?
There are worms visible to the naked eye, maybe an inch long or so. I don't think I have ever seen a salmon without at least a few. I would bet there are smaller ones as well, but don't know for sure as I've never taken the time to find out. The worms in fish can't live in the human body so it doesn't matter if you eat a ton of it fresh off your hook.
If you have eaten fish, you have eaten plenty of worms.
Whoa, that's not accurate.
Post by: Angry Perch on March 22, 2017, 04:25:34 PM
Just out of curiosity, if you were to fillet paper thin, would you be able to see worms? Or are there some that are invisible to the naked eye?
There are worms visible to the naked eye, maybe an inch long or so. I don't think I have ever seen a salmon without at least a few. I would bet there are smaller ones as well, but don't know for sure as I've never taken the time to find out. The worms in fish can't live in the human body so it doesn't matter if you eat a ton of it fresh off your hook.
If you have eaten fish, you have eaten plenty of worms.
They can these guys I fished with ate raw fish on a commercial boat they all got worms lost like 30 pounds until they talked to each other after the season and figured it out
They lost 30 pounds?!
Skillet, you gotta hook me up with some raw stuff! :chuckle:
Post by: Skillet on March 22, 2017, 04:39:22 PM
Post by: quadrafire on March 22, 2017, 04:56:09 PM
Nasty. I lost a bunch of weight the first year I fished, but that's just because I was getting to be a fatass before I made the career switch. I had plenty to lose.That and puking your guts out in bad seas ;)
Post by: Skillet on March 22, 2017, 05:04:43 PM
Post by: merkaba93 on March 22, 2017, 05:44:23 PM
But speaking of raw food. 'Cause ya'll brought it up........Like everything in life there are certain risks that we, as full grown human adults, deem acceptable. Driving your car to work. Going out into the wilderness with a gun. That time you had unprotected sex with someone you didn't know all that well.....
But with raw food so many people are paranoid. Where do ya draw the line at what's an acceptable risk and what's not. For me, raw egg (from a reputable source aka small farm grown) totally fine. And if you guys ever go out to eat and have some dish with homemade mayo or aoli, ya just ate raw egg. Raw milk, meh. Not worth it. Undercooked bear, hell no. Undercooked chicken, no way. Med Rare grocery store steak, probably not worth it to me, if it's been mechanically tenderized. Undercooked pork, meh it's not as dangerous as it once was, but still a good idea to keep your ground pork cooked to 160. Oysters. Scallops. Tuna. Salmon. No problems. If yall are in Seattle go to the Walrus and the Carpenter in Balard. Amazing restaurant. Bonus points if you know where that name came from.....
The two big worries that you all missed....
Eating Sushi too frequently that has tuna in it and the potential for mercury poisoning.
And your dogs getting salmon poisoning. While you have 6 kings being filleted and vacuum packed those dogs can get sneaky. That sucks! 900$ later ya learn your lesson.
So note to self, might not post that photo of Venison Heart Tartare I was gonna make.........Ya'll just ruined my day!
Post by: quadrafire on March 22, 2017, 05:50:30 PM
you'll learn quick that well meaning threads go sideways on here more often than not. Keep up your posts, you're doing great.
PS: yes let's see the soy sauce recipe.
Post by: merkaba93 on March 22, 2017, 05:59:43 PM
Haha merk
you'll learn quick that well meaning threads go sideways on here more often than not. Keep up your posts, you're doing great.
PS: yes let's see the soy sauce recipe.
I can't give away all my secrets, just like hunting spots, fishing spots, mushroom spots, recipes are semi secret.
The process of making soy is pretty cool. You steam soy beans until they are tender. Then you toast wheat berries (luckily we have some friends that are wheat farmers), and then run them through a mill to break them apart. Then you inoculate the mix of soy beans and wheat with an aspergillus fungus and incubate for 3 days. Then you mix that together with water (well or distilled) and sea salt (no additives) and then let it ferment for at least 6 months. A year is better.
Post by: JKEEN33 on March 22, 2017, 06:06:46 PM
Post by: merkaba93 on March 22, 2017, 06:24:44 PM
Nobody is trying to ruin your posts, the food looks excellent. Everyone that tells me they don't like wild meat, I tell them they just don't know how to cook it. Yes, we got a little sidetracked on the worm discussion. :)
I was being sarcastic. And dramatic. "you ruined my day" or "you ruined my life" is something I probably say once a day.
Post by: The Weazle on March 22, 2017, 07:04:39 PM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
Well, tell us!
Post by: Scvette on March 22, 2017, 07:10:39 PM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
But speaking of raw food. 'Cause ya'll brought it up........Like everything in life there are certain risks that we, as full grown human adults, deem acceptable. Driving your car to work. Going out into the wilderness with a gun. That time you had unprotected sex with someone you didn't know all that well.....
But with raw food so many people are paranoid. Where do ya draw the line at what's an acceptable risk and what's not. For me, raw egg (from a reputable source aka small farm grown) totally fine. And if you guys ever go out to eat and have some dish with homemade mayo or aoli, ya just ate raw egg. Raw milk, meh. Not worth it. Undercooked bear, hell no. Undercooked chicken, no way. Med Rare grocery store steak, probably not worth it to me, if it's been mechanically tenderized. Undercooked pork, meh it's not as dangerous as it once was, but still a good idea to keep your ground pork cooked to 160. Oysters. Scallops. Tuna. Salmon. No problems. If yall are in Seattle go to the Walrus and the Carpenter in Balard. Amazing restaurant. Bonus points if you know where that name came from.....
The two big worries that you all missed....
Eating Sushi too frequently that has tuna in it and the potential for mercury poisoning.
And your dogs getting salmon poisoning. While you have 6 kings being filleted and vacuum packed those dogs can get sneaky. That sucks! 900$ later ya learn your lesson.
So note to self, might not post that photo of Venison Heart Tartare I was gonna make.........Ya'll just ruined my day!
$900 you got off lucky with your dogs,I have about 2 grand into my German shepherd that got salmon poisoning.
Post by: Angry Perch on March 22, 2017, 08:05:32 PM
Nobody is trying to ruin your posts, the food looks excellent. Everyone that tells me they don't like wild meat, I tell them they just don't know how to cook it. Yes, we got a little sidetracked on the worm discussion. :)
Speak for yourself. This guy is out of control. My wife thinks I'm a really good cook, but if she sees this crap she's gonna kick me to the curb! :chuckle:
Seriously merkaba93, these have been some of the most impressive food posts I've seen. I look forward to seeing and learning more.
Post by: boneaddict on March 23, 2017, 06:45:11 AM
and you just assume everyone does their job properly right? :chuckle:
Im assuming that all the cases of 0157, Campy, salmonella, shigela, etc in the food industry are all just flukes.(no pun intended). :chuckle:
No fear here, just know Im playing with fire.
Post by: pianoman9701 on March 23, 2017, 06:46:04 AM
Post by: Gringo31 on March 23, 2017, 07:17:11 AM
Flukes...
:chuckle:
Post by: boneaddict on March 23, 2017, 07:18:58 AM
Post by: 92xj on March 23, 2017, 07:48:46 AM
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.
Post by: Snakeriver10 on March 23, 2017, 08:25:32 AM
Post by: Gringo31 on March 23, 2017, 08:53:22 AM
He wants you to ask about how he makes it, but then wants to tell you it's a secret and can't tell you.
Post by: merkaba93 on March 23, 2017, 11:04:35 AM
When you feel it's done you have to press out the liquids from the solids, just like you would press wine grapes. After this there is a bit of a filtering/clarifying steps which are a pain. But it's worth it.
Post by: Gringo31 on March 23, 2017, 11:08:40 AM
Always makes me think......who thought of this stuff? As well as.......what did they try that didn't work?
Post by: merkaba93 on March 23, 2017, 11:16:09 AM
It's probably about the same but I think I'd rather eat blue cheese :tup:
Always makes me think......who thought of this stuff? As well as.......what did they try that didn't work?
Ever hear the rumor on how blue cheese was created? A sheep herder near Roquefort France stopped in a cave to have his lunch (apparently there are a lot of caves in that area). He had a sandwich (probably on sourdough) and a crumbly cheese. For some reason he forgot about it and had to leave. When he found it again a few days later the mold from the bread had spread to the cheese. He ate it and it tasted good.
The blue mold in blue cheese is called penicillin roquefort. You can harvest yourself by letting it grow on sourdough. The bread creates and environment where that mold is pretty much the only mold that will grow on it.
And this mold only can live with oxygen. Why blue cheese like stilton isn't pressed very hard so there are "veins" of oxygen where the mold can grow. And why those blue cheese wheels are poked to help that oxygen exchange happen.
Blue cheese is kinda fun to make.
Post by: Gringo31 on March 23, 2017, 11:21:20 AM
Thanks for sharing.
Post by: skeeter 20i on March 23, 2017, 11:30:51 AM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
Home made eel sauce on that would be perfect :tup:
Post by: merkaba93 on March 23, 2017, 11:38:53 AM
Cute pictures.
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.
Honestly, cute is a word that is underutilized by full grown male adults. (I'm 98% serious).
Posting a recipe is kinda like posting you favoring hunting/fishing/mushrooming/crawfishing spot. But obviously to a lesser degree. And that's IF I actually wrote the recipe down. SO a bit about me and my cooking.....
I usually only cook a meal twice. Then never do it again. If it was great I try to write down an outline so I could recreate it. Cooking for me is more of an art than a science. It's like asking Picasso how did he draw the Weeping Woman. He just did. That might sound super pompous but it's just an analogy.
Curing meat, making cheese, making wine those are more science then art. Those questions I can answer pretty easy.
My background. I'm not a professional chef. My Mom taught me how to cook, Dad taught me to hunt and fish.
There is something about doing everything from scratch. Gives one more appreciation of what it all takes to get your food to the plate. You all as hunters are more aware of this than most. That's what drives me nuts about great home cooks that I know, or even professional chefs, they never get their hands dirty. What it takes to get protein into your kitchen. But we as hunters aren't free of sin either. Too many of us make waaaayy to many pepperoni sticks out of our deer and smother our upland birds with cream of mushroom soup. Be better than cream of mushroom soup.
Not here so upset or shame anyone. Just my 2 cents.
Post by: merkaba93 on March 23, 2017, 11:44:21 AM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
Home made eel sauce on that would be perfect :tup:
So a friend of mine told me eel sauce is just soy and added sugar and mirin. But I love eel sauce!
Now another project I want to do sometime is to make some fish sauce. Might give some guys a heart attack here, but sounds fun to me. Might have a plan for some shad this year. Then add 25% by weight of salt. Then let her rip. Probably not gonna keep it at my house. I'm too smart for that. Ha.
Post by: merkaba93 on March 23, 2017, 11:45:28 AM
You're an interesting guy Merkaba! I'll give you that.
Thanks for sharing.
Ha, my parents always taught me when you want to say "weird" say "unique" or "interesting".
Post by: Angry Perch on March 23, 2017, 12:05:30 PM
Cute pictures.
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.
Honestly, cute is a word that is underutilized by full grown male adults. (I'm 98% serious).
Posting a recipe is kinda like posting you favoring hunting/fishing/mushrooming/crawfishing spot. But obviously to a lesser degree. And that's IF I actually wrote the recipe down. SO a bit about me and my cooking.....
I usually only cook a meal twice. Then never do it again. If it was great I try to write down an outline so I could recreate it. Cooking for me is more of an art than a science. It's like asking Picasso how did he draw the Weeping Woman. He just did. That might sound super pompous but it's just an analogy.
Curing meat, making cheese, making wine those are more science then art. Those questions I can answer pretty easy.
My background. I'm not a professional chef. My Mom taught me how to cook, Dad taught me to hunt and fish.
There is something about doing everything from scratch. Gives one more appreciation of what it all takes to get your food to the plate. You all as hunters are more aware of this than most. That's what drives me nuts about great home cooks that I know, or even professional chefs, they never get their hands dirty. What it takes to get protein into your kitchen. But we as hunters aren't free of sin either. Too many of us make waaaayy to many pepperoni sticks out of our deer and smother our upland birds with cream of mushroom soup. Be better than cream of mushroom soup.
Not here so upset or shame anyone. Just my 2 cents.
That is a classic line. I love it!
Post by: Woodchuck on March 23, 2017, 12:18:39 PM
New signature line right there. lolCute pictures.
Why not post up a recipe or a process or a picture story or your cooking/kitchen set up or some detail of your background and experience. Teach us.
Honestly, cute is a word that is underutilized by full grown male adults. (I'm 98% serious).
Posting a recipe is kinda like posting you favoring hunting/fishing/mushrooming/crawfishing spot. But obviously to a lesser degree. And that's IF I actually wrote the recipe down. SO a bit about me and my cooking.....
I usually only cook a meal twice. Then never do it again. If it was great I try to write down an outline so I could recreate it. Cooking for me is more of an art than a science. It's like asking Picasso how did he draw the Weeping Woman. He just did. That might sound super pompous but it's just an analogy.
Curing meat, making cheese, making wine those are more science then art. Those questions I can answer pretty easy.
My background. I'm not a professional chef. My Mom taught me how to cook, Dad taught me to hunt and fish.
There is something about doing everything from scratch. Gives one more appreciation of what it all takes to get your food to the plate. You all as hunters are more aware of this than most. That's what drives me nuts about great home cooks that I know, or even professional chefs, they never get their hands dirty. What it takes to get protein into your kitchen. But we as hunters aren't free of sin either. Too many of us make waaaayy to many pepperoni sticks out of our deer and smother our upland birds with cream of mushroom soup. Be better than cream of mushroom soup.
Not here so upset or shame anyone. Just my 2 cents.
That is a classic line. I love it!
Post by: skeeter 20i on March 23, 2017, 01:14:35 PM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
Home made eel sauce on that would be perfect :tup:
So a friend of mine told me eel sauce is just soy and added sugar and mirin. But I love eel sauce!
Yep! simple to make. :tup:
Post by: Pnwrider on March 23, 2017, 06:25:43 PM
What happened here? I really just wanted to get a conversation started about soy sauce really. "oh wow merkaba93, you make soy sauce? how does one do that". And I say well let me tell you......
Home made eel sauce on that would be perfect :tup:
So a friend of mine told me eel sauce is just soy and added sugar and mirin. But I love eel sauce!
Now another project I want to do sometime is to make some fish sauce. Might give some guys a heart attack here, but sounds fun to me. Might have a plan for some shad this year. Then add 25% by weight of salt. Then let her rip. Probably not gonna keep it at my house. I'm too smart for that. Ha.
Have a good teriyaki recipe?