uh, no. or have you never been served "the whole damn thing" in a european restaurant? it's why i don't order fish when i go out at home... i don't like my dinner looking at me.
Right, and then people are complaining about salmonella and other nasty infections. I am mighty spoiled by eastern european cuisine. The only thing that I remember that wasn't skinned was sturgeon.
That looks sooo good! You and I should trade recipes sometime!
If you don't have a non-stick pan, I'd recommend using the slightest bit of oil to grease it. Just pour a little on the pan and then rub it around with a napkin or paper towel. It should reduce the smoke and make clean up easier. Then when you're done, add a bit of soap and water to the pan while it's still warm (like you did). When you're done eating, clean-up should be a breeze! At least this has been my experience in the past...
hmm, grease the pan you say? when my uncle was talking about this recipe to me, he said not to (he's a chef), but i might try that next time. the smoke isn't so bad as long as i dont overheat the pan (last night = billowing clouds), and it always smells yummy.
You might want to try deglazing the pan. After you're done cooking, pour in some cooking sherry and turn up the heat. use a wooden spoon or spatula or something to scrape out the bottom. If you let it boil down, it's also how you make delicious sauces.
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also lysol = yay.
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If you don't have a non-stick pan, I'd recommend using the slightest bit of oil to grease it. Just pour a little on the pan and then rub it around with a napkin or paper towel. It should reduce the smoke and make clean up easier. Then when you're done, add a bit of soap and water to the pan while it's still warm (like you did). When you're done eating, clean-up should be a breeze! At least this has been my experience in the past...
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