Bummer when I noticed the 2011 date. I was ready to pull out my red pen. Like my junior high English teacher. "Bad grammar gets me in more of a frenzy than bad quiche recipes lol", ( lol ) I tend to be tolerant of writing errors. Their, there, your, you're, is pretty basic but we have a gardening poster on another forum that is extremely shy and has zero writing skills that we all encourage as no one should be ridiculed for lack of education. "I have been catering quiche for 35 years. Listen up." A career in quiche does not need an English degree, but wow. The scolding tone is hilarious. (one post only) I make frittata, not quiche with a crust, for many reasons. Easier with so much veg and quick. No pastry to deal with. Pre-heat oven hot, start the cast iron on the stove-top with a thin potato crust. turn down to 250º. Mid-week meal. Like last night. I don't stock cream. Or milk. Excellent meal but I'm not charging $ for it. "Anyone who gives a time is silly..." At home we need a starting point trying many different recipes. All ovens are different so a basic time is necessary....check at 20 minutes, re-check at 30, etc.

I think the leftover salmon is going to be good, and Kevin has promised to eat it even though he often will not eat leftovers - especially the next day. So last night I made Crab Louis with one of the King Crab legs (they were huge), and I froze the meat from the other two. To do that, I put the meat in a ziplock bag, wrapped that in a paper tower, and then put that into a Foodsaver bag. I plan to use it when my sister is here for Labor Day. Yesterday I did a search for Salmon Croquettes because Kevin requested them, and I found a recipe from Ina Garten that I plan to adapt. I've been watching her at lunch (now that Time Warner no longer shows People's Court on Channel 9 because of the war with CBS), and while I do not learn much from her, I have noticed that she cooks very similarly to me - which is why I do not learn much - I already make everything that she makes. She adds minced, sauteed yellow and red bell pepper to her salmon cakes, and so I thought I would try that. If you do a search for Salmon Croquettes on YouTube, you will find some entertaining videos - one from a woman whose show is called "Ghetto Cooking". I did not realize that Salmon Croquettes was Soul Food, but maybe it is just Southern. Another woman (who is in Southern Colorado) calls herself Grandma CheapCheap and sometimes calls the dish "Simon Croquet", pronounced like the mallet game. I put away more of the salmon stock in the freezer, but I saved enough to make a dill sauce for the croquettes that I plan to make this evening. I also bought some spinach so that I can make a spinach sauce for another dish. I might freeze some salmon to make salmon dip for later. I don't think cooked salmon freezes that well, but I think it would be okay for a dip. I bought bagels to have with it and cut my thumb when I was removing a bagel slice that had gotten stuck in my electric meat slicer. I always use that for slicing bagels, and I can get four slices from each bagel that way - I prefer the thinner slices, and my doctor told me to cut back on carbs. Lars

We love salmon all ways posted...grilled, smoked, poached, cold the next day with mustard horseradish cream, etc. Not fond of sweet glazes but even though bourbon can be sweet, it is a nice balanced glaze with lemon and butter. I buy the wild alaskan frozen. As well as scallops and shrimp and often have a mixed grill in the summer months or steamed/broiled in the winter. Often once a week. Holidays for a crowd i look for a whole fresh wild caught. The initial purchase does seem expensive but doing the math with a bag of fillets, shrimp and scallops...two fillets of salmon, 6 large shrimp and 4 large scallops...a mixed grill with some lamb sausage and a shell steak makes 6-8 meals with sunday brunch leftovers, maybe a pasta dish sunday night and a couple sliced steak sandwiches for monday lunch. All for the cost of one good meal out...we rarely eat out these days. About cooking times, low heat and slow... This cedar planked looks over-cooked but it was still partially frozen and warm smoked so slightly rare. (side fire box ... no direct heat) I would avoid the foam/saran wrapped packaged salmon and try frozen wild caught and maybe smaller portions with a mixed seafood meal. Shrimp cooks about the same time. The simpler the better topped with thin slices of lemon and a fresh herb like dill or thyme. Broiled or wrapped in parchment and steamed. You may just not like the distinctive flavor of salmon. I don't care much for fresh tuna unless it is heavily peppered and hot seared, raw in the middle. Or sushi. Salmon is a once a week meal for us year round.

Fresh Vietnamese Spring Rolls Rolls: 1 lb cooked shrimp, chicken, or scallops, diced 1/8â 1 cup lettuce shredded then chopped fine 1 cup of bean sprouts, diced 1/4 cup fresh cilantro minced fine 1 cup cooked rice noodles, chopped 1 cup carrots shredded then chopped fine 1/4 cup scallions green and white part, minced fine 30 8â rice paper wrappers (Do not use egg roll/wonton wrappers) Large bowl of hot water for softening rice papers. Note: Depending on how fast you work, the water may need to be changed several times to maintain temperature. Mix first 7 ingredients together for filling. Prepare work surface for rolling spring rolls. I cover the counter with 2 layers of paper towels. Place one rice paper in the hot water. Keep remaining papers in plastic bag or they will stick together. As soon as the rice paper is soft about 30 seconds, remove from water and lay flat on paper towels. Place 2 heaping tablespoons of filling in the center of the rice papers. Fold end of rice paper over filling and pull tight to form log, roll slightly to hold then fold in sides and finish rolling tight. Place rolls seam side down on serving platter. Repeat. Makes 30. Sauce: 1 cup creamy peanut butter 1/2 cup hot water 2 tbs. pickled ginger, minced fine 1/4 cup lite soy sauce 1 tbs. wasabi paste 3 pkts. of Splenda or sugar to taste 1 tsp. garlic minced very fine Whisk together peanut butter, soy sauce and hot water until smooth. Stir in ginger, wasabi paste and garlic and mix well. Refrigerate at least 4 hours before serving for flavors to blend. Stir well before serving.