Tigers X - Number one Source to Talk Auburn Tigers Sports
The Library => Haley Center Basement => Topic started by: WiregrassTiger on November 08, 2015, 08:58:47 PM
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Do any of you know anything about spiders? I was taking a leak last night after the game, flipped open the lid, and there it was. HUGE!
Snapped a shot before flushing.
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Did you hear Sean White's not going to play against A&M?
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Wait a minute...
You said you flipped the lid, there is no toilet seat on that toilet. I call bs.
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Wait a minute...
You said you flipped the lid, there is no toilet seat on that toilet. I call bs.
I flipped the lid over to the corner of the bathroom. It's a new type lid. Very expensive and exclusive and only in finer homes. So, yeah. No need to call bs.
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I find it disturbing that 17 of you clicked on the image to view.
Regardless...looks like an early spring.
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I find it disturbing that 17 of you clicked on the image to view.
Regardless...looks like an early spring.
I am disturbed that I didn't get a single Like. Pretty disappointed. I went to the trouble of posting and am shown no love.
And, that thing is huge!
Arachnophobia, I guess.
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I am disturbed that I didn't get a single Like. Pretty disappointed. I went to the trouble of posting and am shown no love.
And, that thing is huge!
Arachnophobia, I guess.
People usually don't like posts of dudes posting pictures of other dudes' junk in admiration unless they like teh butt secks. Just sayin.....
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I am disturbed that I didn't get a single Like. Pretty disappointed. I went to the trouble of posting and am shown no love.
And, that thing is huge!
Arachnophobia, I guess.
I'm scared of fog. Got any pics of that?
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Coconut Poached Salmon
Cooking Sequence
Prepare rice through step 1 (10 minutes)
Prepare salmon and complete rice; serve (20 minutes)
Cooking Instructions
Coconut Poached Salmon with Rice
Ingredients
2 1/2 cups unsalted vegetable stock (or broth), divided
3 oz fresh shallots, thinly sliced
1 leek (well rinsed), thinly sliced
1 teaspoon fresh ginger, grated
1 cup jasmine rice
1 1/2 teaspoons kosher salt, divided
1 (13.66-oz) can coconut milk
1/2 teaspoon crushed red pepper
4 fresh salmon fillets (1 1/2 lb), skin removed
1 (12-oz) bag frozen Asian vegetables (broccoli, carrots, snap peas, water chestnuts)
Prep
Bring 2 cups stock to boil for rice.
Slice shallots (6 tablespoons) and leek; grate ginger.
Steps
Stir rice, 1/2 teaspoon salt, and 4 tablespoons shallots into hot stock, cover, and reduce heat to low; cook 20 minutes or until rice is tender.
Place in large sauté pan: remaining 2 tablespoons shallots, leeks, ginger, 1/2 teaspoon salt, coconut milk, red pepper, and remaining 1/2 cup stock. Bring to a simmer on medium; cook 5 minutes.
Season salmon with remaining 1/2 teaspoon salt. Nestle fish in coconut mixture and cover; simmer gently 8–10 minutes (do not boil) or until fish is 145°F (or until opaque and separates easily).
Remove fish from pan. Increase heat to medium-high. Add frozen vegetables to pan; cook and stir 5–7 minutes or until vegetables are tender and sauce has thickened. Serve fish over rice with vegetables and sauce.
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Coconut Poached Salmon
Cooking Sequence
Prepare rice through step 1 (10 minutes)
Prepare salmon and complete rice; serve (20 minutes)
Cooking Instructions
Coconut Poached Salmon with Rice
Ingredients
2 1/2 cups unsalted vegetable stock (or broth), divided
3 oz fresh shallots, thinly sliced
1 leek (well rinsed), thinly sliced
1 teaspoon fresh ginger, grated
1 cup jasmine rice
1 1/2 teaspoons kosher salt, divided
1 (13.66-oz) can coconut milk
1/2 teaspoon crushed red pepper
4 fresh salmon fillets (1 1/2 lb), skin removed
1 (12-oz) bag frozen Asian vegetables (broccoli, carrots, snap peas, water chestnuts)
Prep
Bring 2 cups stock to boil for rice.
Slice shallots (6 tablespoons) and leek; grate ginger.
Steps
Stir rice, 1/2 teaspoon salt, and 4 tablespoons shallots into hot stock, cover, and reduce heat to low; cook 20 minutes or until rice is tender.
Place in large sauté pan: remaining 2 tablespoons shallots, leeks, ginger, 1/2 teaspoon salt, coconut milk, red pepper, and remaining 1/2 cup stock. Bring to a simmer on medium; cook 5 minutes.
Season salmon with remaining 1/2 teaspoon salt. Nestle fish in coconut mixture and cover; simmer gently 8–10 minutes (do not boil) or until fish is 145°F (or until opaque and separates easily).
Remove fish from pan. Increase heat to medium-high. Add frozen vegetables to pan; cook and stir 5–7 minutes or until vegetables are tender and sauce has thickened. Serve fish over rice with vegetables and sauce.
Mmmmmmm.....that sounds good. I'll have that.