[SunRescue] Vinophiles of the world unite

[Bran Tregare]

The salmon is great with Columbia Crest 1985 Chardonnay Semillon I believe 
it was :)  also, add some coarsely minced parsley and soak it in wine 
before placing it on the salmon :)  It works best if you are cooking a 
whole salmon and place the soaked parsley inside the fish.  for a bit of a 
zing, use coarsely chopped cilantro mixed witht he parsley.

At 06:47 PM 4/12/01 -0500, you wrote:


>On Thu, 12 Apr 2001, Dan Lane wrote:
> > Oh you mean like last night, I ruined a nice carbonara sauce because "I'll
> > just stick SunOS 2.5 on that 1000e before David picks it up" :P
>
>everyone makes the mistake of getting involved with something else while
>cooking. just buy a timer.
>
> > Oh and before amy pipes up about "see anyone can cook" it all came from a
> > foil bag to a wok :)
>
>ok. speaking of foil bags, try this one. go to your market and buy 2
>lemons and a lime, a salmon steak, a cheap bottle of white wine and some
>butter.
>
>wash the salmon, throw some salt and pepper on the salmon, slice the
>lemon/lime and put the slices on top of the salmon. now put the salmon on
>a sheet of foil. place about an inch thick pat of butter on top and add a
>splash of the wine.  fold up the edges of the foil (the "up" part is
>important) any way you can in order to seal it/make it airtight.
>
>preheat your oven to 450 and place it in there on a pan for about 25-30
>minutes. open packet (carefully) and serve.
>
>feh..and some people think foil bags suck! i've been cooking for close to
>20 years and i still use them for stuff like fish. it just comes out much
>better, more of the flavor of the fish instead of being obliterated by
>some godawful heavy sauce.
>
>--a
>
>
>
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