Cooking

Fast chuck steak

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Henley Beach at sunset. Walking on the sand with my injured foot went well.

Dear Reader,

Introduction

I hope you’ve had a good week.

I started work again this week. I worked from home most days. My employer’s office is in the central business district. I went into the office during the week and was impressed by the accommodations.

Kathleen likes the Adelaide CBD, so working in the city will give me the occasional opportunity to explore a little when there is time.

What have I been watching?

Star Trek: Voyager and Star Trek: Deep Space 9

I’m now in the seventh and final season of both shows. It is about an order of magnitude better watching these shows in high definition on a larger and newer TV monitor.

National Rugby League

Having a new TV monitor with an antenna that works also means I can watch the games featuring the Dolphins and Brisbane Broncos while sitting back in a comfortable lounge.

On Friday evening, I watched the Brisbane Broncos defeat the North Queensland Cowboys in a thrilling game. On Saturday evening, I watched the Dolphins defeat the Gold Coast Titans. It has been a good weekend for footy. My four favourite teams are the Dolphins, Brisbane Broncos, North Queensland Cowboys, and the Gold Coast Titans (in that order).

The game on Friday evening was broadcast on free-to-air TV. I like that in Adelaide, in peak viewing time for children, gambling advertising is restricted. I didn’t mind my screen being static with a notification, and the program was being censored while the offending material was being broadcast. On Saturday night, the game was broadcast via Kayo, which had no restrictions.

On Friday night, the NRL telecast a fitting tribute to Carl Webb, who died last year after a recent diagnosis of motor neurone disease. Webb played for both the Brisbane Broncos and the North Queensland Cowboys. He was also a Former Origin Great (FOG) for the Mighty XXXX Maroons. He was also selected for the Australian Kangaroos team in 2008 but did not play in the Indigenous All Stars. From 2024 on, the Carl Webb Medal will be awarded to the best player in the first game of every season that the Broncos and Cowboys play. The Broncos’ Pat Carrigan won this year’s medal.

The Weber Q+

I cooked chicken maryland pieces on Sunday night in the Weber Q+. The chicken turned out well. The skin was crispy, and the flesh was moist and tender. Usually about $AUD8/kg.

Chicken maryland pieces cooked in the Weber Q+
Chicken maryland with avocado and olives
Kathleen added tabouli. Thanks Kathleen for sharing your photograph.

Recipe

I’ve seen a resurgence in people eating chuck steak in my Facebook groups. Many people cook the steak for between 48 and 72 hours in a water bath, while others cook the meat in a slow cooker for between 6 and 8 hours.

Chuck beef at about $AUD17/kg is cheaper than scotch fillet steak, which ranges from $AUD40 to $AUD60/kg. For comparison, regular minced beef is usually sold for about $AUD11/kg. When stocked in my local supermarket, beef short rib sells for about $AUD24/kg.

I think an animal-based diet would be too expensive for anyone without an income.

I thought I’d try my trusty pressure cooker tonight. I may experiment over the next few weeks and try a slowly cooked chuck and a long water bath version.

Equipment

  • Pressure cooker.
  • Gas torch.

Ingredients

  • Chuck steaks.
  • Meat broth (leftover from earlier meals).
  • Salt
Chuck steak

Instructions

  1. Season the meat with salt and put it into the pressure cooker.
  2. Add about a cup of meat stock.
  3. Seal the pressure cooker and cook the meat for 45 minutes.
  4. Remove the meat and pat the surface dry.
  5. Sear the surface with a gas torch.
  6. If you’re following a meat-only diet, just the steak will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing.
  7. If you’re low-carbohydrate eating, the steak and plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  8. If you’re not concerned with carbohydrates, fill your boots.
  9. If you’re vegetarian or vegan, this steak won’t be suitable.
  10. Always give thanks to the Lord.
  11. Eat with whatever implements you prefer. I used a fork.
Chuck steak

Thoughts on the meal

As a relatively cheap cut of meat, this was fine. The meat is reduced in size because most of the fat is rendered into the broth. The small portion was sufficient to satisfy me.

I enjoyed my steak with a small piece of King Island blue cheese and butter. Kathleen also had some tabouli with her steak.

Final thoughts

  • How do you feel about gambling advertising during televised sports?
  • Are you eating cheaper cuts of meat as the cost of living increases?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Henley Beach

Goodbye, Number 69

Posted by Gary

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Dear Reader,

Introduction

I hope you’ve had a good week.

Benjamin Way near the Belconnen Police Station
The Big Belconnen Owl
Lake Ginninderra at dusk
Lake Ginninderra at dusk
Lake Ginninderra after dawn
Lake Ginninderra at dusk

Guess what? I’ve moved to Adelaide. I wanted to live closer to Kathleen. I now live a few minutes from her place.

Coffee at Stella’s by the Lake
Poached eggs with hollandaise sauce at Stella’s by the Lake
Poached eggs with hollandaise sauce at Stella’s by the Lake

I’m still working the same (main) job and will be doing the same work. I’m also likely to work as an Honorary Visiting Medical Officer like I did in Canberra.

I’ll soon have a gas cooker installed, so I can cook with gas. I also have a Weber Q+ barbecue that uses gas for fuel.

Weber Q+

Once I connect to the NBN, I can watch the new TV, too. This will occur later this week. The previous tenants didn’t connect to the NBN, so I require a formal installation service. That said, my new place has an aerial for TV reception, so my new TV is delivering some entertainment. Unfortunately, I can’t watch the footy live in Adelaide on free-to-air TV. Once the NBN is connected, my streaming services will see me as a happy dolphin.

Do you like my Dolphins NRL cap?

Adelaide is the fourth city I’ve lived in, and it’s the first time I’ve lived in a bicameral jurisdiction.

How is the foot?

What’s happened this week?

The foot and knee are continuing to heal. While I can walk without a cane, some stiffness and pain remain in the knee, ankle, and toes.

The move

The removalists arrived, lifted my things from the flat (number 69), and then packed the things I had in long-term storage. They arrived in Adelaide about 48 hours later.

Kathleen did the amazing thing of driving from Canberra to Adelaide with me. We shared the driving. Kathleen has a lot of experience driving between both cities.

The drive from Canberra to Adelaide was great. Kathleen is a terrific driving partner. To break up the drive, we stayed overnight in Narrandera.

Charlie’s on East Charles Sturt Hotel Scotch fillet steak
Boonka’s brekkie Bacon and eggs with sausage, garlic mushrooms, onion, fried tomatoes, hash browns, caramelised onion, and capsicum.
Four fried eggs with bacon at Tangles Cafe from the Boonka’s Brekkie. Kathleen ate the rest.
Tooleybuc NSW 2736 public toilet. Look! 👀 it is air conditioned.

The roads were pretty good. On the first day, the ambient temperature got as high as 38 °C, while the second day was much cooler at 25 °C. My car is over 15 years old and seems to manage the drive well.

What have I been eating?

Tinned corned beef and coconut cream
Eggs and cheese scrambled in butter
Tinned corned beef and cheese
Tinned corned beef and coconut cream
My last meal in Canberra. Tinned corned beef with eggs scrambled in cream, butter, and cheese.
My last meal in Canberra. Tinned corned beef with eggs scrambled in cream, butter, and cheese.
Half chicken at Georges on Waymouth
Scotch fillet steak at Georges on Waymouth
Eggs scrambled in butter. My first cooked meal in my unit
Minced beef and cheese
Lamb offcuts from the pressure cooker

Equipment

  • Weber Q+

Ingredients

  • Scotch fillet steak.

Instructions

  1. Dry brine the steaks overnight.
  2. Heat the barbecue and then clean the grates with a wire brush.
  3. Cook the steaks on the barbecue and flip the steaks every 30 seconds until the meat is nicely caramelised.
  4. Rest the meat for 5 to 7 minutes (minimum).
  5. Slice the meat.
  6. If you’re following a meat-only diet, just the steak will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing.
  7. If you’re low-carbohydrate eating, steak and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  8. If you’re not concerned with carbohydrates, fill your boots.
  9. If you’re vegetarian or vegan, this steak won’t be suitable.
  10. Always give thanks to the Lord.
  11. Eat with whatever implements you prefer.
Weber Q+
Weber Q+
Scotch fillet steak on the Weber Q+
Scotch fillet steak on the Weber Q+
Scotch fillet steak cooked on the Weber Q+
Scotch fillet steak cooked on the Weber Q+

Thoughts on the meal

This was my first time using the Weber Q+ (which I’d bought second-hand). I was happy with the outcome. I will need to use it more often to get a good feel for it.

It was great cooking a meal and sharing it with Kathleen in my own place.

Final thoughts

  • Do you like moving?
  • Do you like having a driving partner to share the load?
  • Do you like cooking on a barbecue?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Kangaroo Island

Posted by Gary

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Dear Reader,

Introduction

I hope you’ve had a good week. I’m now back in Canberra after spending nine nights in South Australia visiting Kathleen. Last week, it was Kathleen’s birthday. It was her daughter’s birthday this week and we went out for dinner. We also visited Kangaroo Island and spent three nights there.

How is the foot?

What’s happened this week?

The good news is that being away in South Australia did me good and my foot and knee while weak and limited feel good.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

One of the amazing things about Kathleen is that she understands my enjoyment of Star Trek. There were times when we watched some Star Trek together and times when I watched while Kathleen was doing something else.

Restaurant reviews

The Meat and Wine Co

We went with Kathleen’s daughter out to dinner at the Meat and Wine Co. in Adelaide’s central business district.

It is a restaurant which features a lot of beef. The restaurant also does two different types of dry-aged steak. One is done the traditional way, and the other is butter dry-aged.

I went with a bone-in scotch fillet steak, which was traditionally dry-aged. It was a very nice piece of steak.

Kathleen decided to have chicken breast for dinner.

Dry-aged beef at The Meat & Wine Co.
I gnawed the rib
Chicken breast at The Meat & Wine Co.

Penneshaw Pub

View from Penneshaw Pub

We arrived on Kangaroo Island on Tuesday and on arrival enjoyed lunch at the Penneshaw Pub.

We shared six oysters. Kathleen enjoyed some rare tuna and I had some lovely lamb cutlets.

Tuna at Penneshaw Pub
Lamb cutlets at Penneshaw Pub
Oysters at Penneshaw Pub

For dinner, we called around a few places and couldn’t get a table so we returned to the pub for our evening meal.

Kathleen had crispy skin salmon while I had a T-bone steak. We shared another six oysters too.

I decided to make my meal a reef and beef.

Oysters at Penneshaw Pub
Salmon at Penneshaw Pub
T-bone steak at Penneshaw Pub
T-bone steak and oysters at Penneshaw Pub

The house we stayed in had a fully equipped kitchen with both a wood stove and oven plus a gas stove and oven.

This meant I could scramble eggs in butter each morning for breakfast.

Kangaroo Island Fresh Seafoods

We spent the morning in Kingscote and decided to try some fish at Kangaroo Island Fresh Seafoods. This place it collocated with a servo (that’s Australian slang for petrol station). We both asked for flathead fillets. Mainly, because we knew that flathead being a cartilaginous fish like a shark or a ray wouldn’t have bones.

The flat head was okay. I had mine grilled while Kathleen’s was crumbed. Unfortunately, the fryer the restaurant uses for battered fish wasn’t working.

Crumbed Flathead fillets grilled from Kangaroo Island Fish and seafood
Flathead fillets grilled from Kangaroo Island Fish and seafood

Drakes steaks

For dinner we bought some scotch fillet steaks from Drakes. Drakes is a local independent supermarket in South Australia. The steaks looked great in the packaging and cooked nicely that evening. We also bought some blue cheese and goat cheese and enjoyed it with the steak.

Scotch fillet steak

The Oyster Farm Shop

On Thursday lunch was a seafood platter (also known as the Aquaplatter) from the oyster farm shop in American River.

The term aquaplatter niggled my brain because aqua normally refers to fresh water while marine normally refers to sea water.

The platter had oysters, prawns from Port Lincoln, King George whiting, smoked salmon wings, pippis in butter and garlic, plus some condiments.

The platter was okay to good. It was the first time Kathleen and I have eaten pippis. I’m not convinced I’d have them again.

We were told the oyster season finished that Thursday, so we were pleased to enjoy the last of the oysters.

Aquaplatter at the Oyster Farm Shop American River

Reflections Mecure Kangaroo Island Lodge

There was a Mecure Hotel near where we were staying and we decided to have dinner that the hotel’s restaurant on Thursday night.

This was partly because at dusk, kangaroos were likely to be out and about. On the Tuesday night we’d seen a large roo hop across the road in front of us as we were driving to Penneshaw.

Kathleen is an experienced and expert driver in regional and remote areas. Experience and expertise also mean, don’t put yourself at increased risk if you can avoid it.

Kathleen enjoyed the Lamb Rogan Josh, while I thought the rump steak was okay.

Lamb Rogan Josh at Reflections Mecure Kangaroo Island Lodge
Rump steak at Reflections Mecure Kangaroo Island Lodge

Fat Beagle Coffee Shop

On Friday morning, Kathleen enjoyed brunch at the Fat Beagle Coffee Shop. She enjoyed the breakfast hot dog which featured sriracha sauce and jalapeño peppers. Kathleen also had the vanilla slice which she said was possibly the best she’s ever had.

One of the best things about Kathleen is her love for a vanilla slice which equals my love for them too.

View of Port of Pelicans
View from Penneshaw Pub
Baudin Beach Kangaroo Island

Kathleen’s Kitchen

On Friday, we took the ferry home to Cape Jervis and drove back to Adelaide. Kathleen had purchased tickets for a show at the Adelaide Fringe. Prior to the show, we needed to eat, so Kathleen put some beef short rib fingers into her pressure cooker, and we enjoyed a plate of beef rib meat, cheese, cream cheese, pâté, and avocado, plus some butter.

Beef short rib

The show that Kathleen took me to was very funny.

Final thoughts

  • It was a fabulous holiday. The best ever.
  • I even slept better than I have in years. I was able to get between five and six hours most nights while I was away.
  • Holidaying with Kathleen is awesome.
  • If you don’t have someone Kathleen, it’s still worth visiting Adelaide and Kangaroo Island.
  • While the food was mostly good, I think Kangaroo Island is less food destination and more for the flora, fauna, and environment.
Kangaroos on Kangaroo Island

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Baudin Beach Kangaroo Island

Baa Moo Oink Ribeye bone in

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Me, tucking into a steak. Check out the knife.

Dear Reader,

Introduction

I hope you’ve had a good week. I’m currently in Adelaide, visiting Kathleen. It was her birthday this week, and we went out for dinner. We enjoyed an evening at the Red Ochre Barrell and Grill restaurant, which is situated on the Torrens River. The restaurant is one of Kathleen’s favourite places. We dined in its sibling restaurant, the River Café, on one of my previous visits to Adelaide.

The restaurant forms a floating pavilion on the water, with a view of River Torrens looking back towards the city of Adelaide and the main arts precinct.

It was a great view of the river with people running and jogging along the banks, plus people on the water rowing eights and fours.

We enjoyed an evening of lovely views, the best company (each other) and nice food.

Kathleen enjoyed house-made focaccia bread with smoked eucalyptus butter, followed by kangaroo fillet served with lentils and vegetables.

I had an octopus carpaccio with fried capers and finger lime, followed by a scotch fillet steak.

Octopus
Scotch fillet steak
Kangaroo

How is the foot?

What’s happened this week?

My foot, ankle, and knee are slowly improving. The EHL repair remains intact. The stiffness in my foot and ankle is lessening. My knee remains stiff, and I hope to regain the range of movement I’d achieved after the intensive physiotherapy I needed for my patella fracture and ruptured retinaculum.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

I continue to alternate between the two series, one episode at a time.

One of my favourite episodes in all of Star Trek came up this week. Trials and Tribble-ations is the 104th episode of Star Trek Deep Space 9 (season 5, episode 6).

Recipe — Baa Moo Oink scotch fillet steak

On the theme of steak, we visited a local butcher on Friday morning, viz., Baa Moo Oink in Findon.

Kathleen commented that I looked like a kid in a lolly shop and became very focused.

When I saw the ribeye bone-in steak, I knew I wanted to cook it and eat it.

I should have asked for the rib bone to be cut flush with the meat to fit in the frypan. In the end, it didn’t really matter. It turned out well.

Equipment

  • Frypan
  • Oven
  • Meat thermometer

Ingredients

  • Ribeye bone in steak — thick cut (about 3 cm thick).
  • Beef fat.
  • Flaky iodised salt.

Instructions — The Menu and thoughts on the meal

  1. Dry brine the steak with iodised table salt.
  2. Refrigerate for as long as possible if you can’t do it overnight.
  3. I love that Kathleen has a gas stovetop and a stainless-steel frypan.
  4. Preheat a fan-forced oven to about 160 °C.
  5. I heated the frypan on a large gas burner and added some beef fat.
  6. I seared the steak, flipping it over every thirty seconds and searing the edges.
  7. Once the steak was seared, I let it rest for a minute and then inserted a meat thermometer.
  8. Place the steak on a roast tray and into the oven and cook until the middle of the steak reaches about 57 °C. This will ensure a medium-rare steak.
  9. Allow the meat to rest for about half as long as it took to cook in the oven.
  10. After allowing the steak to rest, dissect along the muscle planes and along the rib bone.
  11. This steak has four distinct elements. The rib bone, a fat cap, the deckle meat or spinalis dorsi, and the fillet or the longissimus dorsi.
  12. Slice the fillet and deckle and arrange on a cutting board.
  13. Season with flaky salt and serve.
  14. If you’re following a meat-only diet, just the steak will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing up. Don’t forget to gnaw the bone.  
  15. If you’re low-carbohydrate eating, steak and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  16. If you’re not concerned with carbohydrates, fill your boots.
  17. If you’re vegetarian or vegan, this steak won’t be suitable.
  18. Always give thanks to the Lord.
  19. Eat with whatever implements you prefer.
Ribey bone in

Thoughts on the meal

This steak was magnificent. We didn’t eat the whole piece of meat. We’ve kept some in a container. We enjoyed a couple of slices for morning tea today and some blue cheese.

Final thoughts

  • If you’ve been to Adelaide, have you eaten at the Red Ochre Barrell and Grill restaurant?
  • Do you like a thick-cut steak?
  • Do you like restaurants with river or water views?
  • If you’ve watched “Trials and Tribble-ations”, tell me your favourite scene.

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

Salmon on a Saturday

Posted by Gary

You can skip the introduction and jump to the recipe if you don’t care for my rambling palaver.

If you’re not seeing new posts each week, I suggest refreshing your browser and clearing your browser’s browser cache regularly.

If you continue having problems, message me via the blog’s contact page.

Star Trek Voyager on my iPad — Paris with Ensign Wildman

Dear Reader,

Introduction

Happy Chinese New Year.

I hope you’ve had a good week. My work week has been busy and edifying. I love the diversity of work and the engagement with people from different areas and agencies.

During the week, Kathleen commented to me that when she was based in remote Aboriginal communities for work, client dietary requests tended towards an LCHF eating style. Kathleen’s current eating style has CSIRO TWD leanings.

I’m excited because I will see Kathleen next week. ❤️

How is the foot?

What’s happened this week?

Wearing the controlled ankle movement (CAM) boot has improved my quality of life. I can move about the flat better, and my lower leg and foot feel more comfortable. The only niggle I have is some Achilles tendon insertion site pain and inflammation.

I think this is because when I sleep with the boot on, the back of my heel presses against the back of the boot.

Standing behind my stove top and kitchen bench to eat my meals has made a difference. I still use the air fryer for most meals, but cooking eggs in the morning is more manageable when standing behind the stove.

The foot exercises have also become a bit easier. I do them thrice daily, being careful not to overstretch the repaired tendon while stretching the other muscles and tendons and extending the range of movement of my ankle. My ankle is less stiff.

The wound is also looking pretty good. The injury laceration is obvious, while the surgical incision is less obvious. The suturing had been well executed.

What have I been watching?

Star Trek Deep Space Nine and Star Trek Voyager

I continue to alternate between the two series, one episode at a time.

The story arcs in both series are now revealing the possible endings.

In VOY, Seven of Nine is developing into an integral crew member. Her Borg characteristics are still evident, while her humanity is developing strongly.

In DS9, Odo is now a solid after being judged in the Great Link. I just watched one of my favourite episodes, viz., Apocalypse Rising. Sisko, surgically altered to appear as a Klingon, screams during the Order of the Bat’leth pre-ceremony celebrations, “Brag all you want, but don’t get between me and the bloodwine!” It’s a classic quote.

What have I been listening to?

Change your diet, change your mind.

I’m yet to get into this book by Georgia Ede. Other things have taken priority, and I’ve only listened to the first chapter. (Ede, 2024)

Recipe — Baked Salmon

King salmon (Oncorhynchus tschawytscha), also known as Chinook salmon, is the largest among the Pacific salmon species. Originating from the northwest coast of North America and north-eastern Asia, king salmon found their way to New Zealand in the late 1800s. Fishers introduced the salmon from northern California for recreational fishing purposes. The scenic Marlborough Sounds region became the focal point for entrepreneurs in the 1980s, who recognised its potential for cultivating salmon due to its cool, deep waters.

In New Zealand, salmon farming predominantly revolves around the King salmon species, in contrast to the global trend of farming Atlantic salmon (Salmo salar).

Equipment

  • Air fryer

Ingredients

  • New Zealand Pacific Salmon

Instructions

  1. To avoid the salmon drying in the air fryer, I retained some of the cooking liquor from my lunch: beef mince and cheese I’d cooked in the air fryer.
  2. I also dry-brined the salmon.
  3. When the time arrived to cook tea, I placed the salmon into a baking tray with pools of beef fat and broth in the bottom.
  4. I cooked the salmon, skin side up, in the air fryer for 15 minutes at 180 °C.
  5. Serve the salmon on a plate.
  6. If you’re following a meat-only diet, just the salmon will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing.
  7. If you’re low-carbohydrate eating, meat and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
  8. If you’re not concerned with carbohydrates, fill your boots.
  9. If you’re vegetarian or vegan, this steak won’t be suitable.
  10. Always give thanks to the Lord.
  11. Eat with whatever implements you prefer.

Photographs

Dry brined New Zealand Pacific or Chinook salmon
Minced beef and cheddar cheese cooked in an air fryer
Leftover cooking juices from minced beef and cheese
Air fryer cooked New Zealand Pacific or Chinook salmon
Air fryer cooked New Zealand Pacific or Chinook salmon

Thoughts on the meal

Pacific or Chinook salmon tastes better than Atlantic salmon, in my opinion. The flesh flakes more easily, and it seems more forgiving when exposed to harsh drying conditions like an oven.

Final thoughts

  • How has your week been?

Disclaimer and comments

This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.

For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.

References

Ede, G. (2024). Change Your Diet, Change Your Mind: A Food-First Plan to Optimise Your Mental Health. Hodder & Stoughton.