WEBVTT - MINI: Teriyaki Salmon

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<v Speaker 1>The Christian O'Connell show, Yeah, podcast once a week now,

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<v Speaker 1>and trying to do a new dish that I learned

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<v Speaker 1>from scratch right right. And so yesterday it was terry

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<v Speaker 1>yaki salmon yum. How are you guys with salmon? I

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<v Speaker 1>like at least salmon, I totally you don't like salmon, teenagers?

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<v Speaker 1>So why is it all pink? Have you've done it properly?

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<v Speaker 1>Why is it all it tastes like skin? It's just

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<v Speaker 1>like humans.

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<v Speaker 2>I was a pig as a kid, and I understand.

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<v Speaker 1>Flaky is where they go? Why is it there's nowhere

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<v Speaker 1>that I go? It's just like chicken. Chicken, doesn't you

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<v Speaker 1>just tap right salmon with a fork?

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<v Speaker 2>It goes, And because it changes color from the bottom

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<v Speaker 2>to the top, I would be suspect of that.

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<v Speaker 1>Strange skin thing underneath it as well that they see

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<v Speaker 1>me peel that off it after it came out the

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<v Speaker 1>Umber twenty five. It's like skin like animal lecture, ripping

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<v Speaker 1>someone's face off. So anyway, yesterday I saw I trying

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<v Speaker 1>disguise to taste salmon with this thing. Was like swimming

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<v Speaker 1>in I don't know about eighteen liters. I go on

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<v Speaker 1>those drums it's drowning in teriaki right, shove it in

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<v Speaker 1>the oven, and I thought, right, okay, it said your

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<v Speaker 1>choice of greens to go with it. So I open

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<v Speaker 1>the fridge, going greens, the green things like a traffic light?

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<v Speaker 1>Is that an apple that's like green? And then I

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<v Speaker 1>see three little corchettes, so I go, all right, I

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<v Speaker 1>know what I do. Then, so I beat an egg

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<v Speaker 1>and I got some Panco break crumbs. Whenever you're doing

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<v Speaker 1>a break crume recipe, they always I don't know what

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<v Speaker 1>it is about the Panco Corporation, but they've got their

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<v Speaker 1>bread crumb market lockdown. Hey listen, guys, you're thinking about

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<v Speaker 1>doing a startup, I getting to break crumbs. Don't bother

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<v Speaker 1>Panco are like Coca Cola. You can't get into that market.

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<v Speaker 2>I feel like Panco is always the thing in your

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<v Speaker 2>cupboard that in there for about two years. You used

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<v Speaker 2>it once, then you never used to the games.

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<v Speaker 1>So I got out there old You're right. It was

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<v Speaker 1>on the top shelf, the Panco shelf. It's up there

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<v Speaker 1>with some half packets of pasta left over as well.

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<v Speaker 2>Well.

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<v Speaker 1>There's only about three little bits of strings used. Anyway,

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<v Speaker 1>I found the Panco bread crumbs and a grated some

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<v Speaker 1>parmesan as well. And so I dipped the sliced couseets

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<v Speaker 1>into egg and then into the bread crumbs and the

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<v Speaker 1>grated parmesan. Put them in the air fry.

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<v Speaker 2>Yeah, so make it look deep fried again, A great trick, yes.

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<v Speaker 1>So and then and then one I said a lot

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<v Speaker 1>of the kids and they were like, wow, what are these? Well,

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<v Speaker 1>I've been actually a bit inventive. I've gone off the

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<v Speaker 1>recipe here. These are air fried corseets, so it's healthy,

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<v Speaker 1>but in bread crumbs and parmesan, they're not. Oh yng

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<v Speaker 1>bit into them before dropping into the tariaki salmon where

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<v Speaker 1>they went, these are cucumbers. Oh no, I to be fair,

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<v Speaker 1>you can't when is a cucumber couchet? Right? And they

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<v Speaker 1>looked at me like, you jerk, idiot.

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<v Speaker 2>Is it much different?

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<v Speaker 1>I don't, well, really different? On really on tap and

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<v Speaker 1>cucumber and salmon are not a great dinner for my kids.

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<v Speaker 1>So there you go. I think you might start a

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<v Speaker 1>TV show an idiot in the kitchen. Come on, I

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<v Speaker 1>mean supermarkets printed different color the cucumber, causejets very similar

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<v Speaker 1>on my mind.

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<v Speaker 2>The Christian O'Connell show podcast,