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I made my salmon last night following ihpguy's recipe and it turned out great....four thumbs up. All the ingredients worked very well together. My only challenge was to find passion fruit juice but after a couple stops at different places I was able to find it (Whole Foods). My one addition to the meal was a nice bottle of Chardonnay that complimented the salmon very nicely. The only thing that would have made it even better would have been to have a handsome twink to have the meal with Thanks to ihpguy for posting this, greatly appreciated and thoroughly enjoyed.

Now that is awesome. The kid has some real engineering talent. I'll beat hi to saying "I want a son just like that"

Reminds me of the following joke: Father Murphy walks into a pub and says to the first man he meets, "Do you want to go to Heaven?" The man said, "I do Father." The priest said, "Then stand over there against the wall." Then the priest asked the second man, "Do you want to got to Heaven?" "Certainly, Father," was the man's reply. "Then stand over there against the wall," said the priest. Then Father Murphy walked up to O'Toole and said, "Do you want to go to Heaven?" O'Toole said, "No, I don't Father." The priest said, "I don't believe this. You mean to tell me that when you die you don't want to go to Heaven?" O'Toole said, "Oh, when I die, yes. I thought you were getting a group together to go right now

Good point! ...Depending on the other players, of course. Whereas everybody's money looks good.

I know plenty of people who would ask, what is a veggie burger followed by I don't want one. I think I sort of fit into a middle group. If I eat meat, I prefer to know what it is. I love veggies but no disguise necessary. My sister has a recipe which she described to me as not tasting like squash at all. I am afraid I said, what is the point? She let me back in the house after only a minimum sentence. You don't have to ask me twice about a food forum. Best regards, RA1

Whiny Bimbo. Do I have to qualify on both counts? Do I have to? Tell me, do I have to? Best regards, RA1

Another example. I don't think I have ever seen a bee spell anything. Best regards, RA1

Supposedly very healthy and should be eaten at least twice weekly is wild salmon. I cook it in a hot grill pan. First skin side down and then flip it. I start off with some olive oil with some thinly sliced onions and julienned hearts of palm. After a couple of minutes, throw in the fish. 8-10 minutes later pull out the bad boy. I deglaze the pan with bit of white wine and then add some passion fruit juice and when it is hot pour it over the top. For seasoning, I lightly add the combo Montreal seasoning mix that has garlic, red pepper, black pepper and some sea salt. For sides, it's so easy to steam a cauliflower. And then I do a mixture of wild rice and whole grain rice. Soak it well to get out the starch and wash it a couple of times before cooking. Nice additions to the more delicate salmon flavor.

We need a Food Forum here. Anyway, ughhh... Think Twice Before Buying This Type of Burger ...by Food Babe 4th of July is right around the corner and I really can’t think of a better way to celebrate Independence Day than a good old fashioned BBQ. But I have to be honest here, attending a BBQ produces a bit of anxiety for me every time. Will the host serve only beef hamburgers and hotdogs? (I don’t eat beef or any type hot dog.) Will the meat be organic? Will there be vegetarian options? Will the cook char the meat to death and produce heterocyclic amines that are known to cause colon cancer? Needless to say, I am honestly a little disappointed when the host decides to serve things I don’t eat but get even more anxious when they offer to pick up some veggie burgers from the store for me. I am downright frightened of the ingredients in those frozen meat flavored patties. My response to their offer is always “No, thank you, I’ll bring a dish” and here’s why: Neurotoxins & Carcinogens – The majority of store-bought veggie burgers contain some form of soy. Non organic soy is extracted using hexane, a chemical byproduct of petroleum refining. The food industry uses the hexane extraction method because it is cheap. Several studies have been published about the neurotoxicity of exposure of humans and animals to hexane, but the most alarming ones link exposure to brain tumors. Currently the FDA sets no limit to the amount of hexane that can be used in non-organic soy products and no one knows for sure how much residue is being consumed by the American public. If you want more info on this – the Cornucopia Institute released an excellent report about several popular veggie burger brands that use hexane. To quote top researcher Charlotte Valleys, “The bigger picture here is that hexane is being released into the atmosphere—since it’s an air pollutant. It leads to smog, which is ground-level ozone, which leads to a whole bunch of health problems, like asthma in kids. These effects are very real.” 
I don’t want this in my body or in the air I breathe – do you? *Image taken from Cornucopia Institute’s report on hexane in soy Cheap Oils – If you see the words “canola oil, soy oil, corn oil, sunflower, and/or safflower oil” it is likely extracted with hexane too. But what further complicates this matter (if having a neurotoxin byproduct in your burger is not enough) is that the overconsumption of these cheap oils are causing an abundance of Omega 6 fatty acids in our diets. The imbalance of Omega 6 fatty acids increases the risk of inflammation, heart disease, obesity, and prostate and bone cancer. Textured Vegetable Protein, aka “TVP” – Several frozen veggie burgers available are developed using soy products and Textured Vegetable Protein (TVP). TVP is one of those foods I avoid at all costs and no one will ever convince me to eat something this processed. TVP is extracted from soy at a super high heat and made into a powder before it is “reshaped” into strips, chunks and granules and put back into food. The processing can also add artificial and natural flavors, MSG, colorings, emulsifiers and thickening agents, including nitrosamine, which is a carcinogen no one should be consuming. Does this picture of TVP look like nutritious nuggets of real food to you? Chemically Altered Flavorings & MSG – There are several hidden sources of MSG found in vegetarian meat substitutes. The food industry uses MSG to make processed food that is low in nutrition taste good, tricking your taste buds into liking something that isn’t real food. Futhermore, MSG increases your insulin response, tricking your body into thinking you can eat more than you actually should. And this is exactly how scientists make rats obese, by feeding them MSG laced food. I don’t know about you, but knowing there is a potential substance that can trick me into eating more food is reason enough to avoid this at all costs. But MSG is linked to all sorts of terrible reactions in humans like migraines, toxicity, and autoimmune disorders that you can read about in this tell all book about MSG. Full of Genetically Modified Ingredients (GMOs) – If the burger contains anything derived from corn or soy, you can almost guarantee it comes from genetically modified seeds unless it is certified 100% organic. Genetically modified foods have been linked to toxicity, allergic reactions and fertility issues and have not been studied for their long term effects on our health. Unfortunately, here in the US, companies can get away with including GMOs in our foods without us knowing it. If you want to know if GMO’s are in your food – support the Just Label It.org by signing their petition to the FDA The Morningstar Farms Black Bean Burger, along with several other brands are guilty of every one of these points above. This burger is marketed as “healthy” and has even more questionable ingredients like caramel coloring (which is linked to cancer) and a slew of other chemical based preservatives. Knowing that I used to eat this particular brand many years ago on a weekly basis, absolutely disgusts me now. I don’t know about you, but I am tired of processed and convenience foods making a fool out of me…share this info with all your veggie burger buying friends and spread the word. Cheers, Food Babe P.S. This is one of my favorite homemade veggie burger recipes ever. http://foodbabe.com/2012/07/02/think-twice-before-buying-this-type-of-burger/

We have made this every week now for a month and LOVE it. It is nutritious and delicious. We server it with BBQ chicken strips for a balance of protein. Ingredients 2 pounds root vegetables (use potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces 1 medium onion, peeled and cut into 1/3-inch wedges 1 tablespoon extra-virgin olive oil Salt to taste 1 head garlic, separated into cloves and peeled Chopped fresh herbs like rosemary, or balsamic vinegar (optional) Instructions 1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan. 2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables. 3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned. 4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor. Food as Medicine All root vegetables contain healthful fiber and slow-digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow. Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that binds toxic substances in cells, neutralizing and allowing them to be excreted from the body. Garlic's health benefits, many of which come from its sulfur compounds, are widely documented. Some of these sulfur-containing molecules, polysulfides, are converted by red blood cells into hydrogen sulfide (H2S), which dilates the blood vessels, helping to regulate blood pressure. Serves 6 Nutrients Per Serving Calories: 108.5 Protein: 2.7 grams Fat: 2.5 grams Saturated Fat: 0.4 grams Monounsat Fat: 1.7 grams Polyunsat Fat: 0.3 grams Carbohydrate: 20.1 grams Fiber: 4.1 grams Cholesterol: 0.0 mg Vitamin A: 10,866. IU Vitamin E: 0.7 mg/IU Vitamin C: 24.6 mg Calcium: 47.4 mg Magnesium: 33.7 mg http://www.drweil.com/drw/u/RCP00221/roasted-root-vegetables.html

I, too like submarines, both those with meat between bread and those that submerge beneath the ocean. However, my story is about Catalina Island. I was in CA visiting with a 747 captain for UA. We decided to take my little Bonanza, a 4 place single engine aircraft, for a jaunt to Catalina Island for some sight seeing and, of course, a buffalo burger. We took off from Torrance, CA and flew out to the island with him regaling me with the story of here is where MS. Wood died, Avalon, etc. When we got to the far side of the island, we saw a submarine on the surface with some white smoke coming out of it. We circled and observed. No information was readily available about the country of origin or why the submarine was here, etc. We decided to call SOCAL which is the universal radar facility for Southern California and report what we saw. We had no intention of "stirring up anything" but SOCAL asked us if we could see any doors open on the top of the sub and if we could stay in the area. This request kind of surprised us but we said yes we could tarry and no we saw no doors open. Being on the far side of the island, I have to suppose that few flew over there. After a few minutes SOCAL called back and said the Coast Guard was sending a helicopter to the scene. Please be on the alert for him as he will be at 1200 feet and, if you can, remain at 1500 feet. We acknowledged. After a few more minutes, SOCAL called and said there was a P3, which is a Navy 4 engine anti-submarine aircraft, would be approaching from San Diego, but he would be higher than 1500 feet, just be alert for him. After a few minutes here came a P3 roaring overhead and below us a large Coast Guard orange helicopter. They both passed by and orbited for a few minutes. Then, SOCAL called once more and reported that the captain of the sub reported that he was a US sub and everything was OK or, in military parlance, OPS normal. I never did find out why he was just sitting still where he was and not moving. Also not flying any flag or otherwise identifying himself. I am sure we pissed him off. After all, which sub wants to be found and have all those anti-sub aircraft fly overhead. Best regards, RA1

P.S. Actually me too re submarines. This was cool... High-school teen builds one-man submarine for $2,000 By Arion McNicoll for CNN updated 8:53 AM EDT, Wed May 29, 2013 | Filed under: Innovations (CNN) -- The submarine's body may be constructed from drainage pipes and the hatch from a recycled skylight, but according to its 18-year-old inventor, this single-person U-boat can plunge to a depth of 30 feet and has already completed three successful dives. The Nautilus took high school inventor Justin Beckerman just six months and $2,000 to put together -- all while keeping on top of his homework. "He has been building things since he was two years old," says his mother, Jess Beckerman. "If we tried to help him we would just get in the way and mess things up." The submarine has ballast tanks to maintain its depth and equilibrium; air vents that bring oxygen down from the surface; a functioning PA and a range of emergency systems including back-up batteries, a siren, strobe lights, a breathing apparatus and a pump to fight leaks. The vessel can remain submerged for up to two hours and travels beneath the waves at one and a half miles per hour. Beckerman says he is going to use it to "explore the lake, see fish and hopefully find a bit of history, like the cannons from my neighbors' historic house" that, he says, were dumped in the lake during renovations in the 1960s. When he was younger, Beckerman began by making things out of balloons and string, but as the years went by his inventions grew in scale and complexity. At the age of 12, instead of complaining about having to help with the housework, he developed a remote-controlled car that could mop and vacuum. Beckerman's website is a testament to his enormous productivity. It is a menagerie of home-constructed machines including boats, planes, architectural constructions, and prize-winning robots. The materials he uses in his creations are often technological cast-offs from family and friends, or garbage scavenged from electronics recycling facilities. The Nautilus has regulators and pressure gauges from an old restaurant soda fountain that Beckerman found behind a shopping center. The two main batteries are from a child's ride-on toy, and its PA speakers are made from an old car stereo. Beckerman says he decided to build the submarine because "I wanted to see if I could do it. It combined so many different aspects of things that I had worked on in the past." The Nautilus has the most ambitious wiring system Beckerman has installed since he constructed his tree fort -- a veritable forest castle that puts all other tree forts to shame. Armed with more modern conveniences than many proper homes, the fort has a TV, wall-mounted speakers, desktop computer, air conditioning, shelving, and fluorescent lights. "It has everything a house should have," says Beckerman, "except a refrigerator and a bathroom." The Nautilus is not Beckerman's first submarine. In fact, it is his fourth. The previous iteration could dive to five feet, but had a less sturdy frame constructed from plastic containers and duct tape. It was propelled by two motor scooter engines, connected to metal blades and two 12v batteries. The new design improves on previous models in almost every way. "I had an idea of how I wanted to sit. I realized that lying down would make the sub more streamlined -- so the drainage pipes seemed a natural fit," he said. But sacrifices to the original design had to be made along the way. "The ballast tanks were originally going to be air tanks, but they were just too expensive. If I could have learned how to weld I would have made the whole thing out of metal. But that might be for the next one." Asked if there are any particular challenges which are specific to being a young inventor, Beckerman responds plainly: "No. Other than the budget issues and all of my schoolwork and other obligations that get in the way." If he had more time and money Beckerman says he would like to continue to add to the submarine. "I would love to add a robotic claw to the front. I would like to make the sub into a more useful thing with a basket the claw could put stuff into to pick up garbage and clean the bottom of the lake." http://www.cnn.com/2013/05/29/tech/innovation/teenager-justin-beckerman-builds-working-submarine/index.html

Ditto!

LOL. Guess it goes to show why so many of them in stricter times found it prudent to be itinerant.

So, you know our local pastors? Best regards, RA1

Funny how regional tastes are. I have noticed in the SEA area that many prefer Canadian salmon, although I am positive there are plenty available closer to home (although Canada is just a few miles away). There is a little restaurant by the ferry to the San Juan Islands near Everett, WA that serves lovely (Canadian) salmon. One memory that I have similar to TY's is eating freshly caught Brook Trout that were pan fried. My nephew had literally just caught them and being the unusual kid he was, he only used his hands. Amazing to watch him stand in a brook and catch a trout. Delicious. Best regards, RA1

Secret Messages Discovered in Donald Trump’s Hair! Is He Trying to Warn Us? By Bruce Handy and Juli Weiner Vanity Fair By M. Spencer Green/A.P. Photo. Moldy baguette Donald Trump was recently photographed outside a federal courthouse in Chicago, where he is currently being sued by an 87-year-old woman. Despite years of Trump-hair connoisseurship, your Vanity Fair follicular correspondents had never seen the thrice-bankrupted businessman’s fuzzy skull growth from such a revealing, harshly-lit angle. What initially appeared to be nothing more than a simple doppelgänger for a cavity-ridden tooth—or perhaps a half-popped popcorn kernel—turned out to be, upon closer inspection and with digital enhancement, something far more ominous. Donald Trump’s hair is trying to tell us something. Thanks to over a decade of analytic training under Dr. Carl Shatner at Columbia’s Andrew Stein School of Toupee and Combover Studies, and a close reading of Erich Von Daniken’s Follicles of the Gods in 8th grade, we were able to identify the crop-circle-like symbols formed by Trump’s scalp growth as Sumerian cuneiform likely dating back to the Neo-Assyrian Empire. After consulting our Rosetta Stone—literally, a Rosetta Stone DVD for Sumerian Cuneiform (Level II) purchased at the Atlanta airport—we were able to translate the hair’s message thusly: “People R begging me—begging me!—to run for Pres in 2016. Especially people close to loser Hillary. Rubio? DUMB! Will have announcement on season premiere of NBC’s top-rated #TheApprentice. @realDonaldTrump” Read more: Donald Trump’s Hair: The 360-Degree Tour. http://www.vanityfair.com/online/daily/2013/05/secret-messages-discovered-in-donald-trump-s-hair-is-he-trying-to-warn-us

When I read the title here, I just knew I would be seeing the Mark of the Beast on his hairline. Damn. It just brought so many memories of Damion from The Omen.

Once again, you identify agreement in our views. As for slamming democrats, I believe your target should be 'them stinkin' Democrats'. Sometimes they do overproduce with legislation. One example is 'Ethanol'. But then they had some Republican help too. I'm sure many more examples could be produced without breaking a sweat. As for your final thought I hope that day never comes. As a general precept I like that idea of people helping people when they can and hope to see it flourish where it can. But that cannot be relied on as the only help because it may not be there always in sufficient quantity or timeliness. I don't think cutting support for programs like Meals on Wheels strengthens neighbor-helping-neighbor initiatives either. Also, when it gets down to specifics, the limitations of one neighbor helping another can be difficult if not insurmountable, if for no other reason than logistics. Consider Hurricane Sandy or the Gulf Oil Spill? Just too massive for the neighbor-helping-neighbor model. I see a desire and need for both types of aid and hope that we as a country will support both.

I have bought many strange things while dilly dallying at ATL but I have never noticed a cuneiform CD for sale. Probably it was over near the Ebonics section. I did once buy a thrown model airplane that would come back to the thrower. It would, so long as the thrower was the person selling them. Trump has my vote. But, not necessarily for President. Best regards, RA1

Fantasy of Flight, near Polk City, FL reputedly has a good veggie burger and the airport on Catalina Island has very good buffalo burgers. There is a very large herd of buffalo on the island provided initially by the Wrigley family which is self sustaining. So, the buffalo is not only good but fresh and local. How much further away from ME can I get? Best regards, RA1

Strip poker perhaps?

I don't understand. What is playing for fun? Best regards, RA1

Finally a horoscope that is accurate, for me at least.....An Awkward Fucktard, lol

(For the record, yr umble correspondent is a Leo douchebag. )

I didn't eat fish before I discovered salmon. Oh, I ate canned tuna in tuna salad but I didn't consider that fish. Prior to salmon the only fish I ever ate that I thought worth eating and it tasted great, and I do mean great, was Florida Snook, a game fish not available in stores. Had it once in my life and will never forget it. My parents ate fish but when they had it I opted for a hot dog or PB&J or cold cut sandwich. Couldn't abide the smell or taste. Then I traveled to Seattle in the mid 80's. Down at the wharf I was entranced by the odor of alder wood smoke. I was always an easy mark for smoked foods unless oysters (yuck!!). To my horror that smoke aroma was packaged only with a piece of salmon -- fish! . After the third day I finally broke down and bought a piece. I was surprised to find that it actually tasted like real food, not like the usual bland tasting, bad smelling white fish or the foul tasting, worse smelling oily fish like mackeral. The salmon actually was firm-fleshed like meat and tasted like it was real flesh too. It wasn't Snook but it was awfully damned tasty. The alder wood aroma didn't hurt it either -- an understatement. Not having ready access to alder wood back East, I delved into other seasonings like Cajun, and even butter. It was still pretty damned good. That actually opened a wider door to fish in general, but salmon is still my favorite unless I see a snook swimming within hook's reach.

Great Song!

The urge to spawn can certainly raise the price of escorts. Best regards, RA1

Yes, poaching salmon is great, and very easy. Especially now that decent groceries carry good-quality fish stock, usually packaged in cartons like the good chicken stock. ihpguy's recipe sounds great too. I am going to try that next time I get some salmon. (Odd that, around here in NC stores, price has nearly doubled in the last month for farm-raised salmon from South America. Is it to do with spawning season, or something?)

Sounds delicious. Just got some fresh salmon yesterday at the local shop I go to and was going to make it last night but got sidetracked. So planning to make it tonight, so maybe I will give it a try. Have you (or anyone here) ever poached salmon? I've been tempted to try that method..