Greg I have to prepare salmon in my toaster oven!

Someone is very needy today.

Prunes.

Lots and lots of prunes.

Go to a 5 star seafood restaurant.

Not Greg, but I've done something very similar:

[quote] Greg I have to prepare salmon in my toaster oven! What should I do?

Take a paper plate.

Douse it in oil.

Turn the temperature up to maximum on your toaster oven.

Wait for it to ignite, and then DIAGF!!!

Please do not summon the Beast.

Be sure to buy LOTS of Febreze! Your place gonna stank!!!!

I prepare mine with a marinade of ketchup and pickle relish. The toaster oven toasts the pickles to a pleasing crisp.

Place marinated fish wrapped in foil in dishwasher. Run on heat dry.

Will the real Greg02116 please stand up!

Oh, who am I kidding—he can’t handle the truth.

I’ve come to appreciate Greg. He has some good insights and has displayed a sense of humor. But he’s not the only person on this site who knows how to cook. Why not just ask your question without specifically summoning one person?

Can you steam it and then pan fry it at the very end to crisp it up?

R12 here- sorry, I read it as not having an oven- but you don't have a stove either. I maybe wouldn't do fish during a kitchen remodel but if it works out let us know.

So now the creepy troll is posting to himself like Trump pretending to be "John Barron"?

Now, R16?

Just now?

R14, that is

Invest in an air fryer.

[quote] I prepare mine with a marinade of ketchup and pickle relish. The toaster oven toasts the pickles to a pleasing crisp.

[quote] —The REAL Greg

You're a lying and rotted piece of cod loin that has been fermented in prune juice, R9!!!

DIAGF!!!!

None of these comments have been mine (including the OP).

I am at an event and can’t respond until later tonight.

R1/R14 — crazy conspiracy theorist(s)

R6 Dutchie — just your run of the mill asshole

Hi - Heat the toaster oven or conventional oven to 425 degrees F. Line the oven pan with foil for easier clean-up (though this is optional).

R29 is not me.

^Sorry - R20

Oh, I meant to mention earlier:

R14 = piece of shit

And R15 is an even bigger piece of shit.

Be sure to put your salmon in a blender, with prunes and buttermilk until you achieve a paste consistency.

Then roll it into a log, freeze, and cut into circles.

Oil the pan with prune oil and then place salmon circles on a tray until black.

Then sauce the blackened salmon circles with reduced prune juice, and serve.

Enjoy!

You could always make in en papillote, OP. They you don't have to worry about it drying out.

Then*

R25, my zip code is 02116.

R23 / R24 We thought you "didn't have time" to be here right now yet here you are posting furiously

En papillote shouldn't stink up your house as much, either. Here's to parchment!

(Recipe is for illustrative purposes. I've never used it as a recipe.)

Well, OP, I am finally home and it looks as though you’ve received a good many answers to your question.

Glad there are so many helpful people out here tonight.

How strange that [bold] I’m [/bold] the one to be criticized, when I would have offered you good, thoughtful, sincere advice in your hour of need.

"Well, OP, I am finally home.."

Get help.

Will do, R32!

Mwah! 😘

I wouldn't do fennel, I normally just do small potatoes, green beans and carrots and flavour with butter s&p and dill. I do throw lemon slices on the fish though. The other good thing about this method is it will keep the toaster oven clean.

r34, yeah, I wasn't suggesting r30 as an exact recipe to follow, just to show the guy what en papillote is.

r31 / Greg-

I still await YOUR response, though. I genuinely DO have those salmon cuts I need to cook up tonight with only access to the toaster oven.

I have no idea if Greg has "sockpuppets" as so many claim, but in this case, I'm not Greg. Truth be told, I actually had no idea who Greg was until last week when a bunch of Greg threads started showing up in my feed. I think each of us has a slightly different Datalounge experience based upon how often we browse the general feed vs. stick to our 'watched' threads.

Anyway, it kind of tickled me how much some of you seem to loathe Greg and, yet, how unflappable he remains. BTW, what the hell is up with these prune references?

Good morning, OP.

Morning, Greg. How was the event last night?

Person who starts Greg threads = Defacto

Greg = Defacto

Ew. I am not Defacto. Isn't he some Log Cabin gay? Right Wing gays are the worst. They are not getting any of my toaster oven salmon.

[quote] Morning, Greg. How was the event last night?

It was good, thanks, OP. It was a fundraiser for a charity my partner and I are involved with.

R39 is insane. I mean truly insane. He thinks you and I are one and the same and that "we" are DeFacto. He's best ignored, but that's easier said than done.

[quote] Person who starts Greg threads = Defacto. Greg = Defacto

There, there, R39. Why don't you take your meds and lie down for a bit.

And now you'll have to excuse me-- my sardine and cheddar omelet awaits. Truly a breakfast feast for a kitchen king! Let me know if you want the recipe-- I share it only with the best people, and you, my friend, are la creme de la creme du homme.

Greg, what's the charity you're involved with? When I lived in LA, I did a lot of volunteer work with homeless LGBT youth. I should probably get involved in something again. I've been living in Florida for a few years (for work,) , but I have good qualities, too.

Now, I don't mean to press you, but about that salmon...

[quote] BTW, what the hell is up with these prune references?

A couple of years ago, I shared what I think is a very good recipe for poached cod in tomato sauce with prunes (link below). I went to a dinner party years ago and the host served this for dinner and I thought it was delicious. The host said it was a Martha Stewart recipe.

After sharing it on here, I received a colossal response—almost all negative. I stand behind the recipe (I might, in fact, prepare it tonight). I can understand one's skepticism about the unusual combination of fish and prunes, but trust me, the prunes get meltingly soft and jammy and provide a lovely sweetness to the tomato sauce.

In any case, since then it has become a DL joke: Greg loves prunes. What may have been amusing at the start (though even that is questionable), has run its course and is now quite lame. The people out here who lack a good sense of humor can't let it go, so you will see reference to it over and over.

No matter. I will press on.

Are you really making salmon in a toaster oven tonight? Is that your only source of heat?

Sorry, OP, I forgot to include the recipe.

Here is what is now a classic thread. I am honored that I have become a staple in DL lore, just like prunes are a staple in all my seafood dishes.

Hmm. I can't say I'm the biggest prune fan, but I can imagine how it could be appealing if the prunes, as you say, get a jammy consistency. My parents are from India and my mum would often make fish curries with salmon and many of those curries will have a tomato-based sauce. And they'd be delicious atop basmati rice with a little bit jammy "pickle" as relish. Different style of cuisine, of course, but similar complement of flavors you're describing.

I should call mum for that recipe!

Thank you, R47.

I can always count on you.

I'm confused, is Greg02116 not Greg?

There is one Greg and it is me.

My posts are always signed in red: Greg02116

I was forced to authenticate my signature because of all the imposters lurking about.

[quote] My parents are from India and my mum would often make fish curries with salmon and many of those curries will have a tomato-based sauce. And they'd be delicious atop basmati rice with a little bit jammy "pickle" as relish.

That sounds good to me! Yes, call your mum for the recipe!

I would really appreciate it if you would share a favorite recipe for an authentic Indian curry. I really like Indian food.

Doesn't matter R50. He's a troll.

Thank you, R53!

Your attention is much appreciated.

Op don't mind all these imposters, trolls, degenerates and all-around rude comments about Greg. He has a marvelous palate and wonderful recipes available to all with sincere requests. In fact, he is helping me with my 'June is Busting Out All Over Brunch' on Sunday and has suggested the most wonderful quiche recipe. I hope he keeps ignoring and plowing through these rude and salacious comments. Thank you Greg for being the DL Connoisseur of Good Taste and Etiquette.

^^^^Greg himself....🤣🤣

Thank you, Greg Groupie!

I appreciate your kind comments.

[quote]My posts are always signed in red: Greg02116

I'm glad that's been cleared up. I like Greg and don't understand why people come for him.

Greg do you have a good southern macaroni salad recipe that you like?

R58, I have an excellent recipe for macaroni salad that I love. Not sure what you mean by "southern macaroni salad" but I think you'll like my recipe.

[bold] GREG'S "THIS WILL KNOCK YOUR SOCKS OFF" MACARONI SALAD—THE BEST YOU'LL EVER EAT [/bold]

[bold] INGREDIENTS [/BOLD]

2 cups elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, then drained

1 tablespoon minced Italian flat-leaf parsley

1/2 cup diced tomato—this needs to be a delicious, ripe tomato or else you can omit it

1/2 cup mayonnaise—I like Hellmann's or Blue Plate

3/4 teaspoon dry mustard

1-1/2 teaspoons sugar

1-1/2 Tablespoons cider vinegar

3 Tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

+++

[bold] PROCEDURE [/bold]

1. In a large bowl, combine the macaroni, celery, onion, parsley and tomato (if using).

2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.

3. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

*Store covered in the refrigerator, for up to 3 days.

I am not a fan of most macaroni salads, but I have been making this for years and think it's delicious. My guests seem to agree—I hope you will as well.

Thank you Greg (R60). And this comes just in time as I'm about to head out to grocery shop. I love Macaroni Salad, hate store bought, and haven't had a good one since my Grammy died. Thanks again!

You're welcome, R61.

It won't compare to your Grammy's, but I hope you like it!

PS: I sometimes add a small amount of briefly balanced broccoli florets and love it.

Please don't use big pieces of floret—just take off small bits of it. It adds a lovely texture and also looks nice. But they must be small pieces.

Be sure to blanch in salted, simmering water, then once tender place immediately in a bowl of ice water in order to stop the cooking and preserve the attractive bright green color. After the florets have cooled in the ice water, let them dry on some paper toweling.

^ [bold] CORRECTION [/bold]

PS: I sometimes add a small amount of briefly [bold] blanched [/bold] broccoli florets and love it.

The only time I rinse pasta is for pasta salads and lasagne.

I love prunes, but on the downside, my toilet bowl is filled with diarrhoea.

R66, if you're keen on posting about diarrhea, you might learn how to spell it.

R66, I apologize. You must be from the UK.

Though you do seem like a wanker.

Greg @ r68, do you make salmon patties?

Hello, R69. No, I have never made a salmon cake.

Do you want to make salmon cakes?

Yes I do.

Greg, I have a tuna fish in my pussy.

How can I remove it?

[quote] Greg, I have a tuna fish in my pussy. How can I remove it?

I’m not sure, but I’d wear gloves.

[quote] Greg, I have a tuna fish in my pussy. How can I remove it?

I want to know more about that cat.

Hope nobody caught it the other day when I was making an Official Greg post but I forgot I was still on my Gap Playlists account - WHOOPS!

GapPlaylists: you were attempting to post as me?

GapPlaylists: I want to know what your game is.

Greg, you and I are the Barbara Thorndyke's of The DataLounge. It's okay to make fun of the limited ones like Rose and Madge.

See you for breakfast at the Mortimer Club!

Do you still have a fish in your vag?

Bonnie Bartlett?

[quote] the Barbara Thorndyke's

Oh, dear.

And from a teacher!

It’s no no wonder this country is going down the toilet.

R81, I will use the typical DL response: My iPhone ADDED THE APOSTROPHE!

I'm an apostrophe nut. I would never make that mistake consciously.

Salmon loaf or salmon croquettes, with some kind of lemon dill sauce.

R83.

We poach our salmon in the dishwasher.

Greg, I found a toaster oven AND a whole salmon in my twat!

What should I do?

I've done that, r85. Thanksgiving, 40 years ago or so.

oh, shit. I forgot about my thread. I'm sure you were all waiting on tenterhooks, but the electrician actually finished the work in my kitchen earlier than expected and I never ended up having to use the toaster oven. Instead, enjoyed a delicious salmon dinner courtesy of my cast iron skillet.

Greg, my mum is traveling, but as for Indian salmon curries, this is one I like.

My mum actually made a wonderful batch of tomato chutney that goes very well with this type of curry, but I can't be arsed to do all that, so I just buy some from the local Indian grocery store.