On Sat, 2 Mar 2019 03:10:49 Cindy Hamilton wrote:
>On Friday, March 1, 2019 A Moose in Love wrote:
>> On Thursday, February 28, 2019 Thomas wrote:
>>
>> > For the life of me I cannot make a good pizza dough. I usually toss it out the back door for the birds.

I hoped you baked it first... feeding raw yeast dough to birds will
inflict upon them an awful painful death.

>> > They do not like it either.
>> > It comes out super white and hard. Using a gas Hotpoint oven, no stone.
>> >
>> > What do you find difficult?
>>
>> i find it difficult to skin a salmon filet. perhaps i'm using the wrong knife. i was taught to use a steak knife(not the knife you're thinking of; it's a long curved knife which was designed to cut for example to slice up a whole strip loin into steaks). some people they get it right and take that whole skin off in seconds. maybe i should try a boning knife.

Doesn't get any more culinary stupid to skin any fish prior to
grilling.

>I just let the grill do the work for me. Quite often the skin sticks
>to the grill when I remove the fish.

Much smarter to do like the ancients learned, place the fish on a
banana, cabbage, lettuce leaf.

>Then I Sheldonize it, and throw the skin out in the yard for anything
>that will eat it.

Shoulda told hubby to wrap it around his 2" peepee and save the price
of a lubed condom... only plus is it'd smell just like you.

>The frozen fillets I get from Costco are skinned. Much more convenient.
>
>Cindy Hamilton

Wasted your dollars on frozen fish.... even a can of primo salmon
contains the skin and the bones. If what you want is skinned filleted
fish you'd be very happy with TIAD fast food fish on a bun.