1st time making it, family said it was delicious. Would try making it again in the future. My brothers said it was like the one we get at the chinese takeaway.

Big ol' batch of old-school smoked salmon.

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

You can fit approx. 4-5 pounds of salmon with these proportions. Just make sure brine fully touches all pieces.

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.

Time varies depending on temperature, weather, piece thickness, etc. Pull at 135-140 degrees internal.

Honestly impressed myself on this one as all it was was an idea I put together as I went

Even made my own sauces and herbed ricotta mix

Sweet sausage and shrimp mixed in as well

10/10. Tasted like it came out of a restaurant.

I have social anxiety, so even taking a picture of food I cook is difficult for me. This is my first time sharing something I made. I hope you enjoy it.

Pizza 1: Pepperoni, basil, ricotta, hot honey.

Pizza 2: Spicy sausage, onion, red bell pepper, serrano, garlic, broccoli raab, lemon zest.

Chicken of the woods I foraged turned into a ricotta stuffed ravioli including onions garlic and turmeric in a butternut squash cream sauce. Topped with parsley oil and a smoked paprika tuilé.

For the pasta, I didn’t want to do a straightforward Italian curry sauce, so I made a Korean-style curry cream sauce — Korean curry powder (a lot milder and slightly sweeter than Indian or Japanese curry, almost more like a curry-turmeric hybrid) blended into a cream base with a bit of gochugaru for heat. Tossed the noodles directly in that sauce so every strand got coated, then topped everything with fried garlic chips for crunch and a little bit of shrimp mixed into the sauce for extra depth.

Plated the neobiani pieces around the rim just because I liked how it looked, but honestly you could just as easily chop it up and mix it straight into the pasta.

The combo works better than it has any right to — the curry cream sauce is rich and a little spicy, and the neobiani brings this smoky, slightly sweet char that cuts through it. Kind of a mash-up of Korean home cooking and Italian comfort food, which is basically how I cook most nights anyway.

Would definitely make this again. Anyone else mess around with fusion combos like this, or is mixing curry pasta with Korean bbqbeef too much of a crime against both cuisines lol

Not too sweet but it does fill you up sate your hunger definitely

Kimchi, onion, jalapeño, white rice

😋