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Old 05-23-2011, 02:57 AM   #21
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Join Date: Aug 2004
Location: My mountain
Posts: 21,539
what's rock mustard, crummy-apt.?

also, i agtee with june and craigc. blackening is a technique better done outside, in cast iron (i've acheived proper temps with a campfire), and it's a tricky thing to pull off or your just burning pepper.

practice makes perfect, though. if ypur smoke alarms tally right away, you're on the right track.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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fish, recipe

The Simplest & Tastiest Fish Recipe It's so easy! [U][B]BLACKENED SALMON RECIPE[/B][/U] All you need is a slab of salmon (wiped with paper towel), garlic powder, onion powder and Carjun Spices and olive oil. Lay the salmon skin side down and cover the flesh facing up with Carjun spices, with a teaspoonful earch of garlic and onion powder. Film the pan with olive oil and wait for it to smoke, and carefully place the salmon skin side down onto the pan. Flip it once when the opacity reaches 2/3 the thickness of the salmon, so that the powdered side is facing downwards. High heat for 4 mins (depending on your stove) until the bottom is between dark golden brown and black. Serve, blackened side up. Bon Apetite! Great. Now I'm hungry again. I know this is a simplified version of blackened fish. Any ideas to make it even better? Carjun spices is the most fragrant mix of powdered spice I know. you guys happen to know any other good mixes? 3 stars 1 reviews
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