Joined Jan 2010
Cajun Trollop
Forum Thread
So, is it hot enough for you?
June 16, 2013 at
11:28 PM
in
Chat
It's not even summer yet and we have a triple digit heat index! It's like breathing steam when you go outside.
I think I will become a vampire and only go out at night!
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haven't had any 100 degree days yet in Austin, somehow, but possibly up to 104 on Saturday
haven't had any 100 degree days yet in Austin, somehow, but possibly up to 104 on Saturday
Besides, it's the humidity.
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I've been pretty wimpy about the heat so far, coming up with excuses to drive to work. Thursday I need to get back at it, take the bus to work and walk home like normal
I got pretty used to the negative temperatures from October to March or so and can't say I like these 30, 35, and 40 degree days we are having. I am definitely not looking forward to the weather in SC and MO when I go back to the states for a month in August; my vacation in February saw me go from -20 degrees to 50 degree weather and I was dying for the whole three weeks.
I've been pretty wimpy about the heat so far, coming up with excuses to drive to work. Thursday I need to get back at it, take the bus to work and walk home like normal
Heat up a non-stick pan really hot then toss some olive oil in to heat up. Salt the salmon lightly on the skin side and toss it in the pan. Let it cook until it's about half way cooked (check the thick end cut to see if it's cooked half way up) which is about four minutes, then lightly salt the flesh side and flip it over in the pan. Let it cook for about the same amount of time on that side then put it on a plate to rest a minute or two and serve. It keeps cooking a bit after it's out of the pan so don't overcook it in the pan. Very tasty.
Note: It doesn't take much oil in the pan, maybe 1 or 2 tablespoons.
Heat up a non-stick pan really hot then toss some olive oil in to heat up. Salt the salmon lightly on the skin side and toss it in the pan. Let it cook until it's about half way cooked (check the thick end cut to see if it's cooked half way up) which is about four minutes, then lightly salt the flesh side and flip it over in the pan. Let it cook for about the same amount of time on that side then put it on a plate to rest a minute or two and serve. It keeps cooking a bit after it's out of the pan so don't overcook it in the pan. Very tasty.
Note: It doesn't take much oil in the pan, maybe 1 or 2 tablespoons.
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