Floodnut
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- Jun 23, 2005
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A Freethinker said:A 51-year-old working in a supermarket isn't likely to be very educated, and not likely to be very intelligent. I don't have much need for the philosophical opinions of my bagboy when I go to the store. If he was a 51-year-old who had retired from a successful career as a college professor, I would be more inclined to care about what he has to say on these matters. The only thing I would value from Floodnut is his opinion on how to best cook my salmon.
EDIT: If he were a 30-something stay at home father, I would want to know more about his background and education. He could be staying at home in his trailer with his 13 kids on welfare or staying in his suburban mansion, having retired early thanks to a booming startup business.
You asked.
You sorta asked:
Wild Sockeye is now in season. Be sure to remove the pin bones by slowly and gently pulling with pliers. Then marinate about 1/2 hour in simple Italian Dressing (SIMPLE MIND YOU, none of the fancy modernistic balsamic stuff).
On a medium high grill, put down a loose layer of whole green onions perpendicular to the grill. Put the salmon on the onions, meat side down, for TWO MINUTES, then turn, on top of the onions, and cook with skin down an additonal 5 or 6 minutes (not 4.7 billion years).
Lift onions and all with spatula and serve.
Good with Caesar Salad.
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