Food Porn and Discussion. - Page 37 - U2 Feedback

Go Back   U2 Feedback > Lypton Village > Lemonade Stand
Click Here to Login
Reply
 
Thread Tools Search this Thread Display Modes
 
Old 09-19-2011, 07:30 PM   #541
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Quote:
Originally Posted by kramwest1 View Post
Salmon Wellington

I've only had it Forepaugh's in St. Paul.
I've only been to Forepaugh's once, for a bridal shower, and I was not impressed with the food. The place itself is really cool but the food was horrible.
__________________

__________________
arw is offline   Reply With Quote
Old 09-19-2011, 08:36 PM   #542
Blue Crack Supplier
 
Thora's Avatar
 
Join Date: Jun 2005
Location: Wishing I was on the beach
Posts: 34,116
Local Time: 08:52 AM
I've never had Salmon Wellington before, but I LOVE salmon, and that looks fabulous!

Do you mind sharing the recipe, arw?
__________________

__________________
Insert something interesting here
Thora is offline   Reply With Quote
Old 09-20-2011, 01:15 AM   #543
has a
 
kramwest1's Avatar
 
Join Date: Apr 2005
Location: Not a toliet wall
Posts: 6,939
Local Time: 09:52 AM
Quote:
Originally Posted by arw View Post
I've only been to Forepaugh's once, for a bridal shower, and I was not impressed with the food. The place itself is really cool but the food was horrible.
I know it's gone through a few ownership changes. I haven't been there for at least 5-6 years.
In the 2 times I've been there, I had the Salmon and a petit filet-both great. If I remember though, the desserts were nothing special.

Ugh, now I need some salmon.
__________________
Bread & Circuses
kramwest1 is offline   Reply With Quote
Old 09-20-2011, 10:31 AM   #544
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Quote:
Originally Posted by kramwest1 View Post
I know it's gone through a few ownership changes. I haven't been there for at least 5-6 years.
In the 2 times I've been there, I had the Salmon and a petit filet-both great. If I remember though, the desserts were nothing special.

Ugh, now I need some salmon.
they don't have a pastry chef working there so the desserts are just done by one of the line cooks. I'm sure they are very basic.
__________________
arw is offline   Reply With Quote
Old 09-20-2011, 10:32 AM   #545
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Quote:
Originally Posted by Thora View Post
I've never had Salmon Wellington before, but I LOVE salmon, and that looks fabulous!

Do you mind sharing the recipe, arw?
of course....just have to find it again. It's really easy with not a lot of ingredients.
__________________
arw is offline   Reply With Quote
Old 09-20-2011, 05:44 PM   #546
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Salmon Wellington

1 sheet of puff pastry (I think the Pepperidge farm has 2-3 sheets in a package)
3 large cans salmon
3/4 cup crushed ritz crackers (about 20 crackers...if it's more I just throw it all in.) Just adds extra flavor
1 medium white onion
1/2 cup sour cream
1/2 stick of butter
Lemon Pepper and Garlic Powder...pinch of each

thaw the sheet of puff pastry and roll out. Mix all of the other ingredients together. Put in the middle of your sheet and fold over each side of the puff so you have a log. Seal with egg wash (I use 1 egg and some milk) including the ends. Flip over so the seams are on the bottom. Then egg wash the rest of the log and sprinkle sesame seeds on top. Also vent the top.

Dill sauce

1 cup sour cream
2 T milk
1/4 cup mayo
pinch of salt
2T dill


my mom and I worked on these together....I made 3, she made 1. She didn't flip hers down so the seam was on the top. One of my cousins told me to give the kids pieces from the "reject" My mom wasn't amused!

__________________
arw is offline   Reply With Quote
Old 09-20-2011, 08:12 PM   #547
Blue Crack Distributor
 
bonocomet's Avatar
 
Join Date: Dec 2005
Location: California :)
Posts: 67,031
Local Time: 07:52 AM
Gonna have to try that. Salmon is one of my favorite dishes.
__________________
bonocomet is offline   Reply With Quote
Old 09-21-2011, 09:45 AM   #548
has a
 
kramwest1's Avatar
 
Join Date: Apr 2005
Location: Not a toliet wall
Posts: 6,939
Local Time: 09:52 AM
I've seen it with spinach, asparagus or wild mushrooms in it, too.

All ways =
__________________
Bread & Circuses
kramwest1 is offline   Reply With Quote
Old 09-21-2011, 12:08 PM   #549
Blue Crack Supplier
 
IWasBored's Avatar
 
Join Date: Nov 2002
Posts: 36,503
Local Time: 11:52 AM
never heard of it. but this thread generally reminds me i'm kind of limited in foods 1) i can cook and 2) foods i'm willing to try otherwise.
__________________
IWasBored is offline   Reply With Quote
Old 09-21-2011, 01:20 PM   #550
Blue Crack Supplier
 
Thora's Avatar
 
Join Date: Jun 2005
Location: Wishing I was on the beach
Posts: 34,116
Local Time: 08:52 AM
Awesome, thanks! I'll have to make that soon.

And how much is a half stick of butter? We don't have butter sticks in Canada...
__________________
Insert something interesting here
Thora is offline   Reply With Quote
Old 09-21-2011, 05:42 PM   #551
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Quote:
Originally Posted by Thora View Post
Awesome, thanks! I'll have to make that soon.

And how much is a half stick of butter? We don't have butter sticks in Canada...
2 oz....a pound is 4 sticks so each stick is 4 oz. We only use pounds in professional kitchens so the stick thing throws me off at home when I cook/bake.
__________________
arw is offline   Reply With Quote
Old 09-21-2011, 06:32 PM   #552
Blue Crack Supplier
 
Thora's Avatar
 
Join Date: Jun 2005
Location: Wishing I was on the beach
Posts: 34,116
Local Time: 08:52 AM
Quote:
Originally Posted by arw View Post
2 oz....a pound is 4 sticks so each stick is 4 oz. We only use pounds in professional kitchens so the stick thing throws me off at home when I cook/bake.
Okay, so thanks to google, that's 1/4 cup. Why on earth can't everyone have the same measurements?!

Thanks!
__________________
Insert something interesting here
Thora is offline   Reply With Quote
Old 09-21-2011, 10:45 PM   #553
arw
Blue Crack Addict
 
arw's Avatar
 
Join Date: Nov 2002
Location: walking around 10,000 lakes
Posts: 27,320
Local Time: 10:52 AM
Quote:
Originally Posted by Thora View Post
Okay, so thanks to google, that's 1/4 cup. Why on earth can't everyone have the same measurements?!

Thanks!
how do you know how much 1/4 of a cup is without melting extra butter? Do you buy your butter in 1 pound blocks? I can tell by looking at a pound of butter how much I need in terms of ounces, cups, or sticks but that's because I bake for 8-10 hours a day. But most of my recipes at work call for 5-10 pounds at a time so I don't have to deal with anything other than pounds.
__________________
arw is offline   Reply With Quote
Old 09-21-2011, 11:46 PM   #554
Blue Crack Supplier
 
Thora's Avatar
 
Join Date: Jun 2005
Location: Wishing I was on the beach
Posts: 34,116
Local Time: 08:52 AM
Quote:
Originally Posted by arw View Post
how do you know how much 1/4 of a cup is without melting extra butter? Do you buy your butter in 1 pound blocks? I can tell by looking at a pound of butter how much I need in terms of ounces, cups, or sticks but that's because I bake for 8-10 hours a day. But most of my recipes at work call for 5-10 pounds at a time so I don't have to deal with anything other than pounds.
Yeah, it comes in 1 pound blocks. I usually keep half in a covered butter dish on my kitchen counter so it's room temp, and then keep the other half in the fridge. I don't bake things all that often (all the recipes that I usually use for cooking don't call for any butter, or I can just throw the cold butter into the pan and melt it that way), so it's never really an issue. If I don't have enough room temp butter, I'll just delay baking until more butter comes to room temperature, rather than microwaving lots and wasting the extra.
__________________
Insert something interesting here
Thora is offline   Reply With Quote
Old 09-22-2011, 04:44 AM   #555
Rock n' Roll Doggie
VIP PASS
 
mama cass's Avatar
 
Join Date: Aug 2004
Posts: 5,906
Local Time: 04:52 PM
we do something very similar with salmon, "salmon en croute", but using fresh salmon fillets wrapped in puff pastry - i use trout fillets though as i'm allergic to salmon... it's really really easy though and delicious!
__________________

__________________
mama cass is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -5. The time now is 10:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Design, images and all things inclusive copyright © Interference.com