On Thu, 25 Dec 2014 09:52:59 -0500, jmcquown >
wrote:

> On 12/23/2014 11:27 AM, sf wrote:
> > On Tue, 23 Dec 2014 09:43:28 -0500, jmcquown >
> > wrote:
> >
> >> Ramsay's method sure did look like it would work well.
> >
> > It certainly did! The fish stayed flat and best of all, the skin was
> > GREAT. Fish skin is wonderful when it's crispy and you get all that
> > crispiness without using breadcrumbs or cornmeal. I'm a convert and
> > will buy skin on when I see it from now on.
> >
> I envy you your salmon! It's so darned expensive here the only time I
> *think* about buying it is when they have a sale on what Publix calls
> "select cuts". It's just odd pieces of salmon, no skin. (I always wind
> up buying some other fish.)

Believe-you-me, I don't call $9 lb cheap but I'm glad I sprang for it.


--
A kitchen without a cook is just a room.