THAT'S GREAT BASS!

tonight- swordfish marinated in ginger terriyaki, beet/carrot purree and a salad. i will conquor this grill or die trying.

Now that's what I call fusion!

No, no, no. Over there you call them chips! And trucks, lorries!

And hoods, bibs! And strollers, prams!

Casserole, Shepherd's Pie!

And, if the Streets is to be believed, Spare change, Shrapnel!

I hate you all.

Although I'm going to have to try that George Foreman grilled salmon trick.

Chips and french fries are different Mr Smartypants.

ok, so i did shark the other night, and it was a bit fatty for me although not bad. is there anything i can do that's a bit more experimental? i suppose that i could pick up some shrimp or something but i'd be lost after that.

Fugu.

I never really liked that album.

so you're gonna stank up th' whole apartment building?

my grill is propane, thank you very much, and on the back porch. other than myself, the stankin' should be minimal.

Onion-crusted Salmon. Thinly slice a few onions. Dredge them in flour seasoned with salt, pepper and cayenne. Deep-fry until crispy and golden (fry at about 325 degrees) Allow them to cool and grind them up in a food processor. I then usually add bread crumbs or Panko flakes to strech the onion crust. At this point follow standard breading of flour, egg, and then the onion crust. Saute in a med. hot pan so you don't burn the crust. I usually only crust one side with the onion crust.

If you don't want to deal with battering them, just buy some fried onion crisps at the grocery. Melt 1/4 stick of butter, add to baking pan (ref. glass). Season the fish, chuck it in the baking pan, mix, then add the onion crisps. Bake at 325 for 20-30 minutes. Serve with greens & a mug of grog. Choice.

Taste the meat, not the heat.