that sounds amazing. think i'll have to try this over the weekend

@nikkuneko http://www.foodnetwork.com/recipes... but go a little easier on the salt (and I went 5 minutes less on time, cause I like 'em crisp).

@ba thanks! looks good, though, yeah, i think i'd do less on the salt myself.

You should try deep frying them sometime. Surprisingly good. Go for a touch lower temperature than usual, 300* seems to work nicely. Sprinkle with a little seasoning salt afterwards, cut in half before cooking if they're ginormous.

@arto what kind of oil would one use for that? Canola?

Gross

@NickSeam That's the same thing your mom said about...oh, never mind.

/blech

https://fbcdn-photos-a.akamaihd.net/hphotos-...

the one up the back looks like a hedgehog

@ba Yeah, canola works fine. Haven't tried it with any other oils... Warning if you're going to try this at home, Brussels sprouts do have a ton of moisture in them--that's part of what makes deep frying them cool, they have a sort of semi steamed texture--so don't use too much oil.

@poorusher @zerbinetta lolzors

@arto cool! Thanks!

@poorusher @zerbinetta lolzors

Balsamic reduction. Just sayin'.

@CODmagazine good call!

i'll pass on the carrots, but this post is still Top Shelf

@ba where did you grill the salmon.. oven?

@Allanpoe In the broiler (for about 7 or 8 minutes).

@ba had to check what a broiler pan was ;-)
As I like it sushi like, usually do it for a couple of minutes on each side

@Allanpoe These fillets had skin on the bottom, so I just broiled on one side. There was still a a band of near-raw along the bottom, but the top was crispy and carmelized.

awesome!!!

in that case, what I usually use is a stone/slab inside the oven (also used to cook pizza), to make the same effect.. just need to pre-heat the oven - so the slab is quite warm, and then after letting the oven cool a bit, insert the salmon..
next I'll try with roe (mid size hake ones, slightly covered in salt).

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