[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.

[Gumbo]

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

[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.

[Off-Heat Poaching]

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.)