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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Sun Jul-06-08 10:07 PM Original message |
A **_Second_Call_** to all the Gravlaxians ............... |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Sun Jul-06-08 11:34 PM Response to Original message |
1. There is no way to get around the salt, sorry |
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Tab (1000+ posts) Send PM | Profile | Ignore | Sun Jul-06-08 11:52 PM Response to Original message |
2. I haven't tried making this myself, but |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 07:57 AM Response to Reply #2 |
3. Nope ...... its pretty salty all the way through |
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hippywife (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 08:04 AM Response to Original message |
4. How much of this |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 08:33 AM Response to Reply #4 |
5. It is sliced very thin and served a variety of ways ...... |
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hippywife (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 08:42 AM Response to Reply #5 |
6. Can you extend it's life |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 11:59 AM Response to Reply #6 |
8. I'm not sure if you can extend its life |
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hippywife (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 12:20 PM Response to Reply #8 |
9. I was thinking that since it is in essence |
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The empressof all (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 10:01 AM Response to Original message |
7. I only like it when it's ground into the cream cheese |
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Tab (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 12:26 PM Response to Original message |
10. There was a very good article on this, UNFORTUNATELY |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 12:30 PM Response to Reply #10 |
11. I probably have the issue |
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Tab (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 01:23 PM Response to Reply #11 |
12. Actually, I may have been mistaken |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 04:44 PM Response to Reply #12 |
14. The comment section is also enlightening |
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Tab (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 04:54 PM Response to Reply #14 |
19. I bet you could do something with interesting spices |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 06:37 PM Response to Reply #19 |
20. The Saveur article points out that there is a near endless variety of spices that ...... |
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Tab (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 07:21 PM Response to Reply #20 |
22. Now, how would vodka help? |
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Warpy (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 08:41 PM Response to Reply #22 |
23. I can't see that it would, particularly, unless you were |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 10:34 PM Response to Reply #22 |
24. I can't answer that, either |
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sandnsea (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 02:52 PM Response to Original message |
13. When we smoke salmon |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 05:05 PM Response to Reply #13 |
15. Making gravlax doesn't require the actual making of a brine. |
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sandnsea (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 05:19 PM Response to Reply #15 |
16. Is that the bright orange salmon, served cold? |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Mon Jul-07-08 07:43 PM Response to Reply #16 |
17. Thanks for that link! |
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Tab (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 04:47 PM Response to Reply #17 |
18. This is sort of a self-induced brine |
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Stinky The Clown (1000+ posts) Send PM | Profile | Ignore | Tue Jul-08-08 06:40 PM Response to Reply #18 |
21. Yeah, I'm going to cut the time down drastically on my next try ..... |
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sazemisery (1000+ posts) Send PM | Profile | Ignore | Wed Jul-09-08 07:05 AM Response to Original message |
25. Here's a suggestion |
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DU AdBot (1000+ posts) | Thu Oct 17th 2024, 09:55 PM Response to Original message |
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