Everything tastes better when it's "sittin' on a..

Zippylip

Ritz". Except this, last night's Drunken Salmon debacle continues, kind of tastes like a Ritz cracker topped with cream cheese & burnt plastic:

Fidel

mmmmmm...burnt plastic......

Firetruck

Your showing your age with those Andy Griffith commercials.

JLOCKHART29

Zip, just mail the dead salmon to bill. He says the Pits will eat anything. Time to find out!! :laugh:

Zippylip

Good idea, but maybe I'll let it sit on my dashboard for a week, stank it up real good before I send it, couldn't really hurt the flavor

Celtic Wolf

You really need to get over this... If you don't yopu may never cook again...

Now throw the salmon into the trash, take a deep breath and go cook something else..

Trust me you will be OK... :woohoo:

Zippylip

One step ahead of you there buddy, as we speak I am assembling the ingredients for tonight's comeback feast, its a win never lose proposition, one of them you really can't f it up if you tried things, hopefully it'll be photogenic too cause I know it'll taste good :P

stike

alright... so... triage.

you've tasted smoked food before. so is this a case of bad smoke (as in, bitter, charcoal unclean smoke), or too much good smoke?

or is it that you just don't like salmon? the marinade (or brine or whatever it was). where do you think it went wrong?

gotta praise your optimism. i can't imagine believeing that a night in the fridge would have fixed it, but commend you for thinking it might have. my wife's an optimist too. thought i'd change after a few years.

but i'm just as rancid as your food was on the first night, now some few thousand nights later.

Zippylip

Really, I cannot diagnose the problem. I could point to the obvious failure to follow the format given to me, but I've pushed enough envelopes to know that shouldn't be solely to blame. The one I sampled at eggfest was flavored beautifully, the meat was light & tender, unexplainably good, what I expect from Salmon as a huge fan. Mine tasted as I described last night, hard as a rock, plastic-y, hint of foul smoke flavor & I don't know why, I started with already burned lump that had no drippings of any kind in it, & added only a few little Alder chips, when the fish went on there was nothing coming out of the top of mini to speak of, yet still a foul smoke flavor. Regarding the 4 hour treatment & its residue, some parts of the fish were overbearingly sweet although I thought I had rinsed all the goo off of it, & other parts just tasted like plastic. The fish I began with was standard cryovaced fillets, I've eaten 100's of them without incident & a few out of this same bag already so I can't blame the fish. I just don't get it, lest I was misled bigtime on the method :huh:

Big'un

I'd stop banging my head against the wall; one or the other is likely to give. Toss it and chalk it up to experience, maybe the methodology was incorrectly given. When you opened the fridge and it was mush sitting in a swamp of salmon juice, I said to myself, "this aint gonna be good." You've done all you can,(sniff)let it go in peace. :ermm:

Zippylip

of course you are correct Big'un, but I take food failure badly :(, I am genetically incapable of letting these failures go so easily, but it has passed, suck'n a beer down right now and I am