addymark Posted June 13, 2010 Report Share Posted June 13, 2010 I always enjoy watching Chronzy's show, and I can't help to think that if Don Cherry got into fishing rather than hockey, he would be Darryl Cronzy. One thing that kills me every show is when he does his recipe bit. This morning I saw him pour a cup of melted butter on fish, potatoes, and onions. "He took a bite and said no calories, no cholestorol. Don't worry about clogging those arteries and all that." didn't he have a heart attack?? and even if he didn't, his nutritional advice, although hilarious is not accurate Link to comment Share on other sites More sharing options...
danbouck Posted June 13, 2010 Report Share Posted June 13, 2010 Link to comment Share on other sites More sharing options...
denisk Posted June 13, 2010 Report Share Posted June 13, 2010 Shore lunch is the best part of his show. Link to comment Share on other sites More sharing options...
irishfield Posted June 14, 2010 Report Share Posted June 14, 2010 Shore lunch is the best part of his show. It sure is Denis and what fishing was intended to be all about! Link to comment Share on other sites More sharing options...
BillsTheBassMan Posted June 14, 2010 Report Share Posted June 14, 2010 I think the rants are clearly the best part of his show. I don't think the Cronz would last too long on these boards without a banning mind you . . . Link to comment Share on other sites More sharing options...
asdve23rveavwa Posted June 14, 2010 Report Share Posted June 14, 2010 The shows we are watching now were all done, prior to his heart attack. Love him or hate him, he has never been afraid to speak his mind and push some buttons with our ministry. Link to comment Share on other sites More sharing options...
Paully Posted June 14, 2010 Report Share Posted June 14, 2010 ...yum yum Link to comment Share on other sites More sharing options...
Toronto_Angler Posted June 14, 2010 Report Share Posted June 14, 2010 It sure is Denis and what fishing was intended to be all about! Totally agree! Link to comment Share on other sites More sharing options...
Swan_Dive Posted June 14, 2010 Report Share Posted June 14, 2010 The guy is awsome but he put two cups of salt in his last recipe!! I always thought chefs on the food network put a lot of salt on their food but TWO CUPS! Guys has a great show and I love listening to his rants but don't think I'll be taking any of his recipes down any time soon Link to comment Share on other sites More sharing options...
canadadude Posted June 14, 2010 Report Share Posted June 14, 2010 I don't think Darryl is on his same old diet,he had his big scare last fall,hopfully he's eating alittle healthier,it would be a huge loss the fishing world ever lost the cronz Link to comment Share on other sites More sharing options...
Cookslav Posted June 14, 2010 Report Share Posted June 14, 2010 I always thought chefs on the food network put a lot of salt on their food but TWO CUPS! I'm assuming it was a Gravlax recipe? Gravlax fish is cured in salt/sugar usually in a 50/50 ratio...very tasty Not great for the heart but after you remove the salt/sugar, and slice....dude its awesome I sometimes gravlax salmon, or Steelhead fillets for 4-5 days until firm, rinse then marinate in pure Maple Syrup for 3 days, pat dry and hit the cold smoker for 6 hours. Its to die for brother, and well worth the Heart attack LOL! Link to comment Share on other sites More sharing options...
Roy Posted June 14, 2010 Report Share Posted June 14, 2010 I'm assuming it was a Gravlax recipe? Gravlax fish is cured in salt/sugar usually in a 50/50 ratio...very tasty Not great for the heart but after you remove the salt/sugar, and slice....dude its awesome I sometimes gravlax salmon, or Steelhead fillets for 4-5 days until firm, rinse then marinate in pure Maple Syrup for 3 days, pat dry and hit the cold smoker for 6 hours. Its to die for brother, and well worth the Heart attack LOL! I hear ya Cookslav. I usually make it a couple of times a year. I always make lots for large gatherings but there's never any leftover. 4-5 days you say then 3 more days in maple syrup??? I only marinate mine for 48 hours or so in sugar, salt, cracked pepper (lots) and bunches of fresh dill some lemon slices and very little cognac. Link to comment Share on other sites More sharing options...
Cookslav Posted June 14, 2010 Report Share Posted June 14, 2010 Oh ya... I like it when its firm and dry. I'll flip it an re-apply the gravlax once a day just to ensure its FULLY cured. Then a quick pat dry to remove the granulars, and 3 days in Maple to sweeten it up. You could shave the time if your fillets are thinner I suppose? I try to use a good 1.5' or 2" fillet when ever I can I should mention that useing this method, and time frame you can expect your fillet to shrink Litterally to half it's size. I love it! I just find the 4 day Salt/sugar cure makes a full penetration, and seasons the center of the meat perfectly. The 3 days in Maple pulls a lot of the "salty" out, but leaves the texture intact, and just seems to balance the flavor of salt, and smoke perfectly when done. I prefer an Alderwood smoke as well, but Apple is nice when Alder is not available. I slice it up and serve it with Corn shoots, pea tedrils, cilantro sprouts, and drizzel it with lemon/chili infused olive oil and finish it with orange balsamic reduction, and lumpfish caviar As an appetizer in my restaurant....its killer! But I agree with your method.... A strait up Gravlax with dill, onions, and standard pickling spice Sliced with fresh lemon...Oh my that is good stuff as well! Cheers, Link to comment Share on other sites More sharing options...
irishfield Posted June 14, 2010 Report Share Posted June 14, 2010 Goddammit... stop already !!!! Link to comment Share on other sites More sharing options...
bigugli Posted June 15, 2010 Report Share Posted June 15, 2010 Goddammit... stop already !!!! Whatsa matter Wayne. No numnums? I just finished a plate of perch fillets and fresh asparagarus tips fried with fresf pulled garlic and butter. Life is good Link to comment Share on other sites More sharing options...
addymark Posted June 15, 2010 Author Report Share Posted June 15, 2010 Oh ya... I like it when its firm and dry. I'll flip it an re-apply the gravlax once a day just to ensure its FULLY cured. Then a quick pat dry to remove the granulars, and 3 days in Maple to sweeten it up. You could shave the time if your fillets are thinner I suppose? I try to use a good 1.5' or 2" fillet when ever I can I should mention that useing this method, and time frame you can expect your fillet to shrink Litterally to half it's size. I love it! I just find the 4 day Salt/sugar cure makes a full penetration, and seasons the center of the meat perfectly. The 3 days in Maple pulls a lot of the "salty" out, but leaves the texture intact, and just seems to balance the flavor of salt, and smoke perfectly when done. I prefer an Alderwood smoke as well, but Apple is nice when Alder is not available. I slice it up and serve it with Corn shoots, pea tedrils, cilantro sprouts, and drizzel it with lemon/chili infused olive oil and finish it with orange balsamic reduction, and lumpfish caviar As an appetizer in my restaurant....its killer! But I agree with your method.... A strait up Gravlax with dill, onions, and standard pickling spice Sliced with fresh lemon...Oh my that is good stuff as well! Cheers, this sounded dee-lish! Link to comment Share on other sites More sharing options...
highdrifter Posted June 15, 2010 Report Share Posted June 15, 2010 Haah! I thought he only used shortening.. He does seem to be coming around though. I've actually caught myself sitting through a whole episode.. Maybe he hired a PR consultant.. Link to comment Share on other sites More sharing options...
Spiel Posted June 15, 2010 Report Share Posted June 15, 2010 Seems Daryl is doing okay, I saw this in the comment section of the TO Sun this morning. Young teachers’ dilemma Re “Union still hysterical over Harris” (Christina Blizzard, June 11): Elementary Teachers’ Federation President Sam Hammond should look in the mirror and see the real enemy of our school kids today. It’s time to get off Mike Harris’ back and address the real problem. Young people graduate with a teaching degree and have no jobs because the Teachers’ Federation guaranteed retirees a cushy pension — and allows them to fill in as supply teachers while new teachers are left out in the cold with their dreams shattered. Too bad Harris didn’t rein in the teachers’ unions. Darryl Choronzey Owen Sound Link to comment Share on other sites More sharing options...
Stern Rules Posted June 15, 2010 Report Share Posted June 15, 2010 I don't think Darryl is on his same old diet,he had his big scare last fall,hopfully he's eating alittle healthier,it would be a huge loss the fishing world ever lost the cronz I agree. It would be a huge loss. Link to comment Share on other sites More sharing options...
bigbuck Posted June 15, 2010 Report Share Posted June 15, 2010 Oh jeez, the guy is being facetious!! Leave Cronzy alone, actually, what he was making was pretty healthy up until the point he poured the butter on. Link to comment Share on other sites More sharing options...
BUSTER Posted June 15, 2010 Report Share Posted June 15, 2010 ummmmm butter.......... Link to comment Share on other sites More sharing options...
chris.brock Posted June 15, 2010 Report Share Posted June 15, 2010 we always make jokes about Cronzy getting every walleye possible, into his belly, as quickly as possible "Hey, this is the land of plenty" Link to comment Share on other sites More sharing options...
CLofchik Posted June 16, 2010 Report Share Posted June 16, 2010 I hear he has some great Atlantic recipes. Link to comment Share on other sites More sharing options...
Guest ThisPlaceSucks Posted June 16, 2010 Report Share Posted June 16, 2010 Seems Daryl is doing okay, I saw this in the comment section of the TO Sun this morning. Young teachers’ dilemma Re “Union still hysterical over Harris” (Christina Blizzard, June 11): Elementary Teachers’ Federation President Sam Hammond should look in the mirror and see the real enemy of our school kids today. It’s time to get off Mike Harris’ back and address the real problem. Young people graduate with a teaching degree and have no jobs because the Teachers’ Federation guaranteed retirees a cushy pension — and allows them to fill in as supply teachers while new teachers are left out in the cold with their dreams shattered. Too bad Harris didn’t rein in the teachers’ unions. Darryl Choronzey Owen Sound And I thought his educational background was in fisheries biology with a minor in the culinary arts... I guess he's got a masters in economics as well? Link to comment Share on other sites More sharing options...
canadadude Posted June 16, 2010 Report Share Posted June 16, 2010 I hear he has some great Atlantic recipes. Atlantic Salmon Roll Ups done on a cedar plank yummmmmmmy hahahahahahah Link to comment Share on other sites More sharing options...
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