this post was submitted on 09 Oct 2025
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Microblog Memes

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A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.

Created as an evolution of White People Twitter and other tweet-capture subreddits.

RULES:

  1. Your post must be a screen capture of a microblog-type post that includes the UI of the site it came from, preferably also including the avatar and username of the original poster. Including relevant comments made to the original post is encouraged.
  2. Your post, included comments, or your title/comment should include some kind of commentary or remark on the subject of the screen capture. Your title must include at least one word relevant to your post.
  3. You are encouraged to provide a link back to the source of your screen capture in the body of your post.
  4. Current politics and news are allowed, but discouraged. There MUST be some kind of human commentary/reaction included (either by the original poster or you). Just news articles or headlines will be deleted.
  5. Doctored posts/images and AI are allowed, but discouraged. You MUST indicate this in your post (even if you didn't originally know). If a post is found to be fabricated or edited in any way and it is not properly labeled, it will be deleted.
  6. Be nice. Take political debates to the appropriate communities. Take personal disagreements to private messages.
  7. No advertising, brand promotion, or guerrilla marketing.

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The horror (slrpnk.net)
submitted 3 months ago by Track_Shovel@slrpnk.net to c/microblogmemes@lemmy.world
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[–] Wolf314159@startrek.website 2 points 3 months ago (2 children)

That sounds like a lot of work. And I'm not fan of steamed fish. Salmon is like the easiest fish to pan fry.

  • Heat a tablespoon (this can be a literal spoon from your table, no need for precision here) or two of olive oil to its smoke point on a pan. If it's smoking a lot turn the heat down.
  • Lightly (using course) salt salmon.
  • Add to hot pan. Don't worry if it sticks a little.
  • When the salmon has changed color to right around halfway from the pan to the top of the salmon, flip it over. At this point if the pan is hot enough, even a steel pan should have released the fish. After the flip, watch the color continue to change.
  • When it looks like a fish you want to eat (and the fish stops sticking) remove from the pan and plate. The edges should be a delicious crispy golden color. This is where all the best flavors get together. You don't even need to worry about it being cooked through. I like it a little closer to raw on the inside.

The whole process takes about 5 minutes plus the time it takes to preheat the pan. I have an induction range, so the pan preheats in the time it takes me to salt the salmon.

[–] ParadoxSeahorse@lemmy.world 1 points 3 months ago (1 children)

Why do you think one doesn’t need to worry about it being cooked through?

[–] Wolf314159@startrek.website 4 points 3 months ago (1 children)

Because there isn't much of a risk of food borne illness from bacteria inside the flesh of the fish. The big concern there, especially salmon, is the parasites. That's why salmon is flash frozen on the boat as soon after it's caught as possible, to kill those parasites. That flash freezing is also the only reason salmon is used in modern sushi. Properly handled, salmon is about as (if not less) dangerous than a steak with regards to bacteria. Pretty much any bacteria present will be on the surface, not inside the flesh, so those get killed w once you've cooked the outside. As with anything, the risk of bacteria isn't zero, but it's small enough that most people need not worry about cooked it until it is a dry chewy abomination.

[–] ParadoxSeahorse@lemmy.world 1 points 3 months ago

Ah OK I think maybe most salmon in my country is not sushi grade, so I guess it hasn’t been frozen for long or cold enough to guarantee it free of parasites. Thanks

[–] dreamwave@sh.itjust.works 0 points 3 months ago

Does nobody here own a thermometer