MSU Dairy Store

We returned from our great journey to the land of our youth a couple days ago, so the next several posts are probably going to be laden with pictures of food from Michigan.  We made a trip to the MSU Dairy Store in Anthony Hall when we were in East Lansing.  Anthony Hall is conveniently located next to the Biomedical and Physical Sciences building, which is where the physics and astronomy department is housed.  I used to frequent this location a lot while in undergrad and we wanted to let Ramona experience the, um, long lines since she's not on solids yet. ;)

Baby's first trip to the Dairy Store!

Something to look at while we wait

still waiting

green tea ice cream

Hoosier Strawberry milk shake (because it's really hard to eat ice cream with a spoon and not drop a baby)

Asian-inspired Salmon Filet Sandwich

Have you ever had something at a restaurant that was so good that you wanted to eat it again and again and again?  A couple weeks ago I had the salmon "burger" at Central Market Cafe and to say that I loved it is an understatement.  I've been itching to recreate it, not just because it's delicious, but because it seemed simple enough: salmon filet, wasabi mayo, erm I MEAN aioli, and seaweed salad.  This turned out to be easy peasy and, perhaps, even more delicious than the original.



salmon filet sandwich

4 salmon filets
4 burger buns (I used the same buns that I used for stuffed french toast)
2 T miso paste
2 T mirin
2 T soy sauce
1/2 t sesame oil


1 T wasabi paste (more or less, to taste)
1 t soy sauce
1 t lime juice
1/3 c mayo

maggi, to taste (optional)

seaweed salad

olive oil

1) Preheat oven to 300.  Cut burger buns in half and brush with olive oil.  Put the buns in the oven for ~15 minutes, or until they're lightly toasted.

2) While the buns are cooking, whisk together the miso paste, soy sauce, mirin, and sesame oil.  Coat salmon filets with this and let sit for 5-10 minutes, minimum.  You could also let the salmon marinate for longer if you're not, say, eating second dinner at 11:00 PM.

3) In a separate bowl, whisk together the wasabi paste, soy sauce, and lime juice.  Once it's all combined, add in the mayo and stir to combine.  Taste for seasoning.  If it needs more salt, add in a couple dashes of maggi (or you could just add in a bit more soy sauce).  Set aside.

4) Cook the salmon on the stovetop over medium-high heat for ~5 minutes on a side.  The salmon will flake when it's cooked through and be a lovely pink color on the inside.

5) Assemble by spreading a layer of the wasabi mayo on your freshly toasted buns and topping it with a good handful of seaweed salad.  (We got ours from CM because I'm all about ease of preparation right now).

Yes, that's a second sandwich on Colby's plate.   It's *that* good.

This is why I haven't been posting so much food stuff:

me:  lol
like
the Mg lines have a voigt shape
is that what you're talking about?
like if you look at
5172
in hd122563
that's a voigt profile

astro:  so I guess one problem that I have with that is that it looks like a gaussian fit to that line isn't that bad

me:  oh

wait

ugh.

maybe I gave you the wrong line

there are some super duper strong Mg lines

try 5183

or

fuck

hydrogen

astro:  ok, 5183 has clear shoulders

and I'm not really interested in hydrogen in that way. We're more just good friends.

How-is-it-July-Already? Menu

This picture has pretty much nothing to do with this post, but I figured that it's nicer to have pictures than not.

I can't believe it's already July.  I have a lot of work on my thesis that needs to get done before we go to Michigan, but it always takes about 4 times as long as it should because, wow, Ramona takes up a whole bunch of time.  Since it's actually at the beginning of the week and we just went grocery shopping, let's take a stab at some menu planning

Tuesday:
Quiche with black beans, bacon, jalapenos, and cheddar cheese

Wednesday:
Grilled zucchini, grilled sausages, grilled burgers (sensing a theme?)

Thursday:
Salmon burgers with wasabi mayo and seaweed salad

Friday:
Grilled chicken and corn on the cob

I'm also planning on making chili to last through the week for lunches.  And by "lunches" I mean two maximum, because Colby can eat a pound of chili without flinching.