Need advice on selecting a hookah, can anybody help?
perfect! Marinade it in a sealed bag for 1/2 hour or more, turning at least once - use a lot of lime and some of everything else except the ground red pepperthen either grill it or cook in an ungreased skillet on medium heat until it flakes easily with a forkdon't overcookif you cook it inside use the fan - cooking salmon tends to smell not as good as actually cooked salmon :-) good on a bed or brown rice, barley or any other grain you have.
persist with my way , all and sundry will like it Rinse salmon and pat dry with a paper towelSeason with despite seasonings you like on salmon, (I only use salt and pepper) rub in unfold mayonnaise everywhere in the salmonno longer too skinny and not too thick, in order that as that it is calmly coated Crunch up some Pringles potato chips right into a dishCoat salmon interior the chips till properly coated Wrap the arranged salmon in aluminum foil sprayed with cooking oil to help avert stickingThen place on barbeque for about 7 minutes on one area then turn over and cook dinner on different area for about yet another 7 minutesTemperatures selection on distinctive barbecues which you would be able to ought to test with yours whilst salmon is complete the coating must be a splash crispy, so once you're commencing off the barbeque do away with from foil so as that the moisture would not make the coating comfortable.
A light drizzle of olive oil over the fishA light sprinkle of salt and pepperA slice of lemon on the fishThis can be steamed or bakedIf you have parchment paper cut a piece at least 2 times the size of the fishFold the parchment paper in halfIf you have some veggies slice and put them on one side of the parchment paperPlace the seasoned fish on top of the veggiesSeal the edges of the parchment paper sealing the fish in the packageBefore you seal it up all the way add a bit of wine or broth or waterPlace in a hot oven 350 degrees for about 10 minutes or so depending on how big or thick the fish is.
BAKED SALMON FILLETS 2 salmon fillets Salt and pepper to taste 1/4 cbutter 1/4 clemon juice SAUCE: 3 cucumbers 1 csour cream 1 cmayonnaise 1 tbspfresh chopped dill Sea Salt Cut pieces of heavy foil about same size as fillets and place skin side of fish on foilPlace in 425°F oven about 15 to 20 minutes (depends upon the thickness of the fish fillets)When fish is done, flesh will be whitish pink rather than a translucent salmon color, and the fish will flake with a forkCombine melted butter and lemon juiceBaste fish several times with mixtureLift each piece gently and place on serving platter when fish is doneServe with cucumber sauceTo make cucumber sauce, peel cucumbers, split into quarters, discard seeds and chop finelySprinkle with sea salt and chill for 2 hoursMix with sour cream, mayonnaise and dillServe with salmonYield: about 3 cups.
i would highly recommend the glass one for a few reasonsfirst off the base will be much heavier than the aluminum and trust me you don't want somebody to grab the hose a lil too hard and topple the charcoals onto your carpetit sucks trust mealso glass is much more sanitarythere's a reason hospitals don't use aluminum for syringes or anything like thatas the other answer said it will tarnish and polishing is much more difficult than cleaning glassalso the color on the aluminum will flake off with timei have a glass one and i love itit just seems to be more clean and smooth in appearance than the harsh edges of the metal designshope that helps ya or at least gives you a few more things to considergood luck and remember which ever one you end up getting will be the best one because it will be yours!
