"Mad at the Internet" - a/k/a My Psychotherapy Sessions

Big Mommy said:
Not surprised that Turkish TIM got stuff wrong tbh, been a while since I watched it. He's become increasingly worse as time has gone on, someone said before that YouTubers die when they find out they can livestream for less effort and more money. Especially true when they then edit those livestreams down and release it as "content".

That AI video is beautiful.
Click to expand...
Yeah. All percacet thomas does now is livestream and upload the vod. Sometimes he will have someone edit it down a bit.

Very rarely he will put up a video on his main channel. Even still. They arent what they used to be.

I can't say I blame him for just wanting to milk every cent he can from youtube.

Idk why he acts like what he really wants is to make good content. He has said that quite a few times. Really what he should say is he wants to make the biggest quantity of content he can. At least from what I can tell, thats what he does.
 
  • Agree
Reactions: byuuWasTaken, Markass the Worst, Juhlonduss and 1 other person
Salmon skin is delicious when crisped up and I'm immensely disappointed if my salmon comes with soggy unseared skin. It's even better than turkey/chicken skin.

They make Sushi out of it:
1719006847236.png


I'm not going to defend Cobe's Steak-bomination (obviously) but Null and the chatters going "OMG! HE ATE THE SKIN!", with the same energy as when he was eating lard off a fucking fork, are clueless. You would think a man who rides upon a high horse made entirely of European cheeses would be more cultured.
 
Last edited:
  • Like
  • Agree
  • Thunk-Provoking
Reactions: beets4borshenko, Slurs McKenzie, MrReeShopper and 17 others
CircuSphere said:
Salmon skin is delicious when crisped up and I'm immensely disappointed if my salmon comes with soggy unseared skin. It's even better than turkey/chicken skin.

They make Sushi out of it:
View attachment 6111635

I'm not going to defend Cobe's Steak-bomination (obviously) but Null and the chatters going "OMG! HE ATE THE SKIN!" are clueless. You would think a man who rides upon a high horse made entirely of European cheeses would be more cultured.
Click to expand...
Precooked salmon like that has rubbery skin, you can see Cobes pull it before it tears. I also love salmon skin, but I usually grill it or bake it in the air fryer, so the maillard reaction actually happens.

The chat's reaction was retarded, but that skin was definitely rubbery and tasted like whatever sort of quarter-inch thick salt and pepper overloaded rub was on it.
 
  • Like
  • Informative
Reactions: byuuWasTaken, Mr Bones Wild Ride, BJLSh8tr and 3 others
CircuSphere said:
Salmon skin is delicious when crisped up and I'm immensely disappointed if my salmon comes with soggy unseared skin. It's even better than turkey/chicken skin.
Click to expand...
Salmon is actually the best use case for sous vide. You can cook it just to the point where it doesn't taste raw, but before it turns white, and then you can sear the skin in a cast iron pan that's as hot as your stove can make it so that the skin is crispy and delicious but the fish still tastes like fresh fish instead of like canned. It's also way faster than doing steak.

1719008482870.png
 
  • Like
  • Informative
  • Feels
Reactions: Irrational Exuberance, byuuWasTaken, indomitable snowman and 9 others
Sneedmiser said:
Precooked salmon like that has rubbery skin, you can see Cobes pull it before it tears. I also love salmon skin, but I usually grill it or bake it in the air fryer, so the maillard reaction actually happens.

The chat's reaction was retarded, but that skin was definitely rubbery and tasted like whatever sort of quarter-inch thick salt and pepper overloaded rub was on it.
Click to expand...

Fair enough, I don't like smoked salmon enough to buy it, though I will eat it at like a fancy brunch or w/e. I like a nice skin on seared salmon or ideally just raw nigiri. If I did end up with a skin on fish packet (somehow) I would still try it... Just not on top of a pile of steak and lard and bacon bits and cheese and gravy and onions and A1 and lard and beer and grease and lard.
 
  • Like
Reactions: Karen Horney
CircuSphere said:
Salmon skin is delicious when crisped up and I'm immensely disappointed if my salmon comes with soggy unseared skin. It's even better than turkey/chicken skin.

They make Sushi out of it:
View attachment 6111635

I'm not going to defend Cobe's Steak-bomination (obviously) but Null and the chatters going "OMG! HE ATE THE SKIN!", with the same energy as when he was eating lard off a fucking fork, are clueless. You would think a man who rides upon a high horse made entirely of European cheeses would be more cultured.
Click to expand...
cured salmon is usually eaten without the skin.... it´s pretty weird to cure it with it since the flavor penetration from the curing agents is superficial, so wasting on skin is dumb. That said, the skin is awesome - with the exception of tuna and other more "leathery" fish.
 
  • Like
Reactions: CircuSphere
filthypenguin said:
Salmon is actually the best use case for sous vide. You can cook it just to the point where it doesn't taste raw, but before it turns white, and then you can sear the skin in a cast iron pan that's as hot as your stove can make it so that the skin is crispy and delicious but the fish still tastes like fresh fish instead of like canned. It's also way faster than doing steak.
Click to expand...
I've done this and served over rice with a ginger/sesame sauce and sesame seeds after searing it very briefly as hot as I could get the skillet.
 
  • Feels
  • Like
Reactions: byuuWasTaken, Lance Private Drop Off, The Mass Shooter Ron Soye and 2 others
filthypenguin said:
Salmon is actually the best use case for sous vide. You can cook it just to the point where it doesn't taste raw, but before it turns white, and then you can sear the skin in a cast iron pan that's as hot as your stove can make it so that the skin is crispy and delicious but the fish still tastes like fresh fish instead of like canned. It's also way faster than doing steak.

View attachment 6111719
Click to expand...
When I was working on a barge for a salmon farm, management would let us keep the fish that had to be slaughtered for regular government-mandated disease prevention check-ups. On one of those occasions, we cooked the salmon in plastic bags (sous vide), and I can say it didn't taste that different from regular boiled salmon. I actually wish we had fried it instead. 6/10.
1719016709092.png
1719016758408.png
 
  • Informative
Reactions: Irrational Exuberance, byuuWasTaken, murph and 1 other person
Desktop User2 said:
I think it is chicken... it´´s pretty easy to cook to the right temperature a fish and it doesn´t need to maintain temp for too long to be perfect. If you miss the ideal temp of chicken, you are left with dry, unedible shit.
Click to expand...
Chicken is really good for doing that and finishing by deep frying, because you only have to care about the batter being crisp and, again, can do it as hot as you like without caring about the inside, which is fine already. Deep frying chicken, especially big pieces from mutant GMO chicken, can be a real pain in the ass to get done correctly both inside and outside, because you can't see inside, and if you get the batter done but it's still raw inside, it's basically ruined.
 
  • Agree
  • Informative
  • Like
Reactions: byuuWasTaken, murph, Desktop User2 and 1 other person
You must log in or register to reply here.
Back