my caveman of a boss just let me try some amazing fucking cured salmon, this is surely going to turn into a regular occurance for me, i'll summarize the recipe:
Mix coriander seed, fennel seed, black peppercorns, kosher salt, and dill together, crush. add 2 tablespoons vodka to make a paste. rub down a big slab of salmon with that ish. wrap tightly in saran wrap. put in between two cookie sheets and put some bricks on top to add pressure. throw it in the fridge for 48-72 hours. remove and wash off seasoning. booyakasha, homemade lox in bulk.
shit's salty, but whatevs, it's high quality fish that i could eat nearly unlimited amounts of it's so delicious.
Too soon to tell I think, let me see in the coming weeks how I do as it tapers down to 10x2. I do look way swoller though, and that's at least half the battle (tanning being the other half).
my caveman of a boss just let me try some amazing fucking cured salmon, this is surely going to turn into a regular occurance for me, i'll summarize the recipe:
ReplyDeleteMix coriander seed, fennel seed, black peppercorns, kosher salt, and dill together, crush. add 2 tablespoons vodka to make a paste. rub down a big slab of salmon with that ish. wrap tightly in saran wrap. put in between two cookie sheets and put some bricks on top to add pressure. throw it in the fridge for 48-72 hours. remove and wash off seasoning. booyakasha, homemade lox in bulk.
shit's salty, but whatevs, it's high quality fish that i could eat nearly unlimited amounts of it's so delicious.
do u think the 10x8 bench press is helping?
ReplyDeleteToo soon to tell I think, let me see in the coming weeks how I do as it tapers down to 10x2. I do look way swoller though, and that's at least half the battle (tanning being the other half).
ReplyDelete