Bravery test... Dishwasher salmon?

[Jennie@ifish]

I found this on the internet! Would anyone REALLY try this???

Cooking Salmon in a Dishwasher

Needs:

salmon fillets
aluminum foil
a lemon
a few butter pats
electric dishwasher
Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place the pats of butter on the salmon fillets. Seal the fillets well in the foil, and place the foil packet in the top wire basket of your electric dishwasher. DO NOT ADD SOAP OR DETERGENT. Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete with drying cycle, and let it run through a full cycle. When the cycle is complete the fish will be cooked just right.

How bout this one?
----------
Boiled Salmon-Guts
Mestag.ilaku
After the woman has cut open the silver-salmon caught by her husband by trolling, she squeezes out the food that is in the stomach, and the slime that is on the gills. She turns the stomach inside out; and when she has cleaned many, she takes a kettle and pours water into it.

When the kettle is half full of water, she puts the stomach of the silver-salmon into it. After they are all in she puts the kettle on the fire; and when it is on the fire, she takes her tongs and stirs them. When (the contents) begin to boil, she stops stirring. The reason for stirring is to make the stomachs hard before the water gets too hot; for if they do not stir them, they remain soft and tough, and are not hard. Then the woman always takes up one of (the stomachs) with the tongs; and when she can hold it in the tongs, it is done; but when it is slippery, it is not done.

(When it is done,) she takes off the fire what she is cooking. It is said that if, in cooking it, it stays on the fire too long, it gets slippery. Then she will pour it away outside of the house, for it is not good if it is that way.

If it should be eaten when it is boiled too long, (those who eat it) could keep it only a short time. They would vomit. Therefore they watch it carefully. When it is done, the woman takes her dishes and her spoons, and she puts them down at the place where she is seated; but her husband invites whomever he wants to invite.

When the guests come in, his wife takes a large ladle and dips the liquid out of the kettle into the dishes. When they are half full of the liquid of what she has been cooking, she takes the tongs and takes out the boiled stomachs and puts them into the dishes. When all the dishes are full, she takes food-mats and spreads them in front of the guests. Finally she takes the dishes and places them in front of the guests. There is one dish for every four guests. Then she gives a spoon to each guest.

Water is never given with this, and they never pour oil on it, for oil does not agree with the boiled stomach; and therefore also they do not drink water before they eat it, for it makes those who eat it thirsty. Then they eat with spoons; and after they have eaten, the host takes the dishes and puts them down at the place where his wife sits.

Then he takes water and gives it to them. Then they rinse their mouths on account of the salty taste, for the boiled stomach is really salt. After rinsing the mouth, they drink some water; and after drinking, they go out of the house.

This finishes what I have to say about the cooking of various kinds of salmon. They never sing when eating steamed salmon-heads or boiled salmon-heads, or when they eat boiled stomachs, for these are eaten quickly when they first go trolling silver-salmon.

The stomach of the dog-salmon is not eaten when it is first caught at the mouth of the river, nor when it is caught on the upper part of the rivers; but they boil the heads when it is caught in the upper part of the river, also those of the humpback-salmon. At last it is finished.

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I just love the internet! Wow! Which one should I try? :smile:

Just got out some springer from last year. Time to use it up, before refilling the freezer. :smile:

I think I'll stick with my recipes!

Jen

[ 02-12-2004, 06:09 PM: Message edited by: Jennie@ifish ]

[Green Willie]

Could you imagine being a child growing up in a household that cooked either of those dishes? :shocked: Of course, it's all a matter of taste, or lack thereof, depending on your perspective.

The dishwasher thing sounds like an inventive idea [img]graemlins/idea.gif[/img] from someone who can't cook. [img]graemlins/dork.gif[/img] If you're going to wrap the whole thing in foil like that, why not just bake it? Then you can do the left over dirty dishes at the same time in the dishwasher.

JN

[Hooker]

Fear Factor anyone? :shocked:

[Southfork]

The Weber works just fine... :shocked:

[Jennie@ifish]

I'm going to try this one--

Ingredients
1 pound salmon, fresh fillet
¼ cup soy sauce
1 tablespoon ginger, fresh, peeled, minced
½ tablespoon honey
2 tablespoons sherry, dry
2 cloves garlic, minced
1 tablespoon sesame seeds, mix of black and white
½ tablespoon oil, canola
pepper, black, freshly ground
We begin by pre-heating the oven to 375 degrees. We rinse and pat dry the salmon and set aside. We prep all our ingredients and then in a 1-cup glass measuring cup, we combine the soy sauce, ginger, honey, sherry and garlic.

Now that the marinade is done, we skin the salmon by placing skin-side down on our cutting board and with our knife and a paper towel to grasp the slippery skin, we hold our knife at a 20 degree angle to the skin and pull the skin until it is all removed. We then cut the fillet into 3 portions, place them in a resealable plastic bag and pour on the marinade. We seal the bag and put on a plate for about 10 minutes at room temperature. We wash up!

Now we place the sesame seeds in one layer on a glass pie pan and put in the pre-heated oven. We bake for just a couple of minutes. We want the seeds fragrant but not burned!

We heat our non-stick oven-proof pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and, place on the plate (setting aside the bag with the marinade). We sprinkle both sides with black pepper. When the pan is hot enough, we add the salmon skinned-side up and cook for about 4 minutes on the first side. We flip over with tongs and place the pan into the oven and cook for another 3-4 minutes. We want the salmon just cooked through.

Meanwhile, we pour the marinade into a pot and boil for a few minutes to be served along with the salmon.

When the salmon is cooked, we remove the pieces to a plate, pour the teriyaki sauce into little bowls, and sprinkle with the sesame seeds.

[Artwo]

About twenty-five years ago or so my dad had heard of the cooking fish in your dishwasher thing so we tried it with some large trout we had caught. Cut off the heads/tails, added some butter and lemon juice and double wrapped them in foil. Ran it all through a full wash/dry cycle on the dishwasher and it turned out fantastic. To this day it was some of the best fish I've ever had.

[Sled Dog]

I've done the dishwasher one several times. It's great for parties, always a converstion starter.. I used steelhead 6-10 lb as they are not as thick as a salmon and gereraly cook through in one wash cycle although I bet a silver would work. Anyone can cook good fish on the BBQ etc. but if you want to impress a house full of guests pull a coulple of winter steelhead out of the dishwasher and watch their jaws drop. :smile:

[SKP]

:blush:

[Pete]

I've done the dishwasher thing ... It really, really works! It's great when you have a single oven and you need to cook other things at the same time.

[pearl]

The dish wasaher fish is awsome.

I have also been known to wrap a few Johnsonville brats in aluminum foil. Put them on the intake manifold of my car engine and head down the road. They're usally done by the time I hit Salem. :grin:

[Jennie@ifish]

Ya gotta be nuts! Really?!?

Anyway, I'm in a creative mood. No dishwashers for me, tonight!

I made the above salmon, some pasta with clarified butter and mizithra cheese, some miniature green beans with butter and bacon bits, marinated tomato wedges, and lemon cheesecake for the bravado at the end. :smile:

Come on... Bill and I think you are pulling our leg on the dishwasher thing. Come clean!

Jen

[Mad Mikey]

>>>I have also been known to wrap a few Johnsonville brats in aluminum foil. Put them on the intake manifold of my car engine and head down the road.<<<

Pearl,

I don't know if you're old enough to remember a show called "That's Incredible!" which was popular for a short time back in the 80's???
One time there was a clip about an old guy who rigged up an enclosed "oven" on his engine block and cooked all kinds of stuff with it, cakes, meat, eggs you name it.
He even had a recipe book.

"Stir meat and veggies together well, seal and close compartment, drive 20 miles between 2K and 3K rpm, open, stir again. If not fully cooked, drive and check in 5 miles increments until done. Recipes have NOT been adjusted for altitude."

Or something along those lines.

I've got to try the bratwurst thing, mmmmmmmnn. BRATS! How many miles would that take on a 318 V-8???

[Jennie@ifish]

Here is a good one!

Six-Cylinder Snapper:

3 (12 by 16-inch) sheets aluminum foil
1 tablespoon butter or olive oil
2 (6-ounce) red snapper fillets, or other lightly textured fish
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground pepper
1 tablespoon fresh thyme, stems discarded
Basil Oil:
1 cup olive oil
1 cup fresh basil, stems discarded

Succotash:
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch slices
2 potatoes, diced into 1/4-inch cubes
1 yam, peeled and diced into 1/4-inch cubes
6 asparagus spears, sliced into 1/4-inch pieces
10 peeled cloves garlic
2 large shallots, quartered
2 tablespoons freshly chopped herbs (thyme, tarragon, rosemary. . . whatever), stemmed and minced
Salt and pepper


Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer.
Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package.

Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout.

Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve.

In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish

To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop.


The Driver's Manual:
In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes.
The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking.

When you are ready to cook:
• Lay out 3 equal-size sheets of aluminum foil, one on top of the other.
Proceed as if they were a single sheet.
• Grease the top sheet with a small amount of butter or olive oil to avoid
stickage.
• Wrap ingredients in foil, then seal the seams by folding them over twice
and tightly pinching them to create an airtight package. FYI, even
perfectly sealed packages will leak small amounts of liquid.

Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure.

Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness.

--------------------
Dang! I could cook on my way to Portland, or back! What have I been thinking, wasting all of this energy and time???

Jen

[Cool Texan]

Originally posted by pearl:
The dish wasaher fish is awsome.

I have also been known to wrap a few Johnsonville brats in aluminum foil. Put them on the intake manifold of my car engine and head down the road. They're usally done by the time I hit Salem. :grin:

<font size="2" face="verdana,arial,helvetica">I've always loved a good Car-B-Q

[pearl]

Brings new meaning to " Eating At The Dashboard Diner"

You think I could cook fresh springer on my sportjet [img]graemlins/idea.gif[/img]

[Jennie@ifish]

Good thing I didn't use the dishwasher. I'm eating the last of my 37 pound springer from last year. I can't get it done! The filets are SO thick! Would have been a two cycle "dish!"
Jen

[ 02-12-2004, 06:13 PM: Message edited by: Jennie@ifish ]

[Pete]

Hmmm... SportJet Springer, now there's a concept! The Mercury Gourmet! Duckworth Diner! Alumaweld Epicure! Galloping Willie! The French FishRite! The Joy of WeldCraft! Heart Healthy Hewes! CustomWeld Cuisine! Don't try this in your Clackacraft! :-)

[pearl]

In the Clackacraft would be sushi :grin:

[The Bad Fish]

fish guts are crab bait not for eatin.

try this

1/2 cup soy sauce
1/2 cup orange juice
1/4 cup honey
2 salmon/steelhead fillets
bunch of finely chopped ginger root
throw all of it in a ziplock bag with some salmon fillets for 24 hours in the fridge
throw some sticks of alder on the bbq and wait till they start smoking throw the fish on for 10 mins or untill done . enjoy..

[jokester]

The dishwasher fish would probably taste ok, but I like the grill taste that the fish has on it from my Weber!

-jokester

[FishfulThinking]

The woman should pull out the intestines of the sturgeon that the husband caught on the scented fly, remove and save the contents, then saute together with wasabe, soy, ginger, and Hello Kitty Bubble gum flavor tooth paste. When a consistancy of commercial asphalt patch is achieved, the entire mess should be thrown out and a big honkin' pizza ordered. The husband's friends should bring cold beer.

[NorthRiverRick]

Dishwasher salmon is an old classic... well at least as old as dishwashers.

Sled Dog is right! It is great for parties. Get those fillets in a water tight package though. Don't over season them, then serve them with a sauce made of half sour cream and half mayo mixed with some powdered garlic and load of dill. Make the sauce a couple hours in advance.

You'll be amazed that it's always perfectly cooked without any tending and it'll disappear before your eyes.
[img]graemlins/applause.gif[/img]

Rick

[WheresMyBobber]

I put all of my Willamette caught springers in the dishwasher before I eat them!