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carla

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  1. carla

    Smokin' diary

    Dave, I too must say this was wonderful! Lots of good tips, but the storyline and writing were the best parts. I am inspired. (Pork butt is the best.) Thanks.
  2. carla

    Gumbo

    All I can say, Colonel, is that I wish I could eat the food you cook.
  3. carla

    Off-Heat Poaching

    Aaaaarrrggghhhh I know the term "coddling." Coddling was not mentioned in the long-ago LA Times article about cooking salmon that I read. I obviously haven't made coddled eggs. I feel like an ass. Hee haw. Thanks for the input.
  4. I read about it years ago in the LA Times and haven't made salmon any other way (well, I have grilled it once or twice). I'm lazy - I figured I'd get the answer here. Poach the fish for a minute or so, then remove from heat and let it cook off heat. Makes a luscious, rare poached fish. Is there a culinary term of art for this technique? Hope I'm in the right place to post this question. ;-) (hmmm, the "cool" smiley face doesn't quite do it.)
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