Red Mosquito

pasta with a spicy anchovy red sauce

Pork chops

Roasted chicken breasts and sautéed spinach

Red pepper flakes in that spinach is the perfect prescription if the weather there is anything like it is here.

washing machine wrote:Red pepper flakes in that spinach is the perfect prescription if the weather there is anything like it is here.

You’re speaking my language

Pan seared salmon and roasted Brussels sprouts

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

doug rr wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

he won't

Chris_H_2 wrote:

doug rr wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

he won't

Why wouldn’t I?

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

he won't

Why wouldn’t I?

i was just trying to shut doug up by lying to him

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

he won't

Why wouldn’t I?

i was just trying to shut doug up by lying to him

dont do it next time...wait awhile

doug rr wrote:

Chris_H_2 wrote:

wease wrote:

Chris_H_2 wrote:

doug rr wrote:

wease wrote:

Chris_H_2 wrote:

wease wrote:Pan seared salmon and roasted Brussels sprouts

not that you asked, but i have a trick that you should try that will give you the best salmon. brine it in 2 quarts of water with a 1/2 cup of dissolved table salt for 30 minutes. pat dry. take a non-stick skillet, generously sprinkle the skillet with kosher salt and black pepper. lay the salmon skin side down in the cold skillet, and sprinkle the salmon with kosher salt and pepper. put the heat on medium high, and cook for 8 minutes. flip it. cook for 3-4 minutes. then put them on their sides for 1-2 minutes each. take them out of the pan and eat. they'll be perfect.

Nice. I’ll try this next time

dont do it

he won't

Why wouldn’t I?

i was just trying to shut doug up by lying to him

dont do it next time...wait awhile

Ooh. Now I have options

Spaghetti per request

Tuscan salmon per request

Next time chris

hold off awhile longer

Got a brisket and cabbage and potatoes and carrots in the crockpot right now. Can’t wait for tonight!

Have barely eaten this week, so look forward to eating regularly again. Will make some pasta now for my baby girl and myself, while the wife is in a meeting.