Comments on: Sort of Poached Salmon http://tleaves.com/2005/10/21/sort-of-poached-salmon/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Joanne http://tleaves.com/2005/10/21/sort-of-poached-salmon/comment-page-1/#comment-1941 Joanne Fri, 04 Nov 2005 15:53:20 +0000 http://tleaves.com/?p=489#comment-1941 Our Whole Foods doesn't remove the *&@($! pin bones either - and I have a passionate dislike for bones in my filets. Is it a national movement by the fish counters or just our bad luck? Are they lazy? Is there something we poor filet-bone-haters need to know? I now go over any of the filets carefully before cooking them either cutting out offending bones on edges or pulling them out or at least making a note of where they are so I can pull them out after cooking... Argghh!! Our Whole Foods doesn’t remove the *&@($! pin bones either – and I have a passionate dislike for bones in my filets. Is it a national movement by the fish counters or just our bad luck? Are they lazy? Is there something we poor filet-bone-haters need to know?

I now go over any of the filets carefully before cooking them either cutting out offending bones on edges or pulling them out or at least making a note of where they are so I can pull them out after cooking… Argghh!!

]]> By: zp http://tleaves.com/2005/10/21/sort-of-poached-salmon/comment-page-1/#comment-1940 zp Sat, 22 Oct 2005 06:01:05 +0000 http://tleaves.com/?p=489#comment-1940 I've been poaching salmon in Pittsburgh since pratically the day I got here. I think that the delightful fishy taste is cleaner, lighter and stronger when it isn't so much hidden by the fatty taste I got when saute and broiling . . . and, to reiterate, good with a smidge of Greek yogurt and tarragon next to it. Enjoy yourself and forget this Erik fellow . . . I more strictly poach it and I undercook it this way, and love it so . . . Warm on top of a salad is good too. Or the next day mixed up with the yogurt . . . Late night munchies. Got to get back to work . . . I’ve been poaching salmon in Pittsburgh since pratically the day I got here. I think that the delightful fishy taste is cleaner, lighter and stronger when it isn’t so much hidden by the fatty taste I got when saute and broiling . . . and, to reiterate, good with a smidge of Greek yogurt and tarragon next to it.

Enjoy yourself and forget this Erik fellow . . . I more strictly poach it and I undercook it this way, and love it so . . . Warm on top of a salad is good too. Or the next day mixed up with the yogurt . . .

Late night munchies. Got to get back to work . . .

]]>