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MISS_VIV's Photo MISS_VIV Posts: 13,379
1/11/16 10:41 P

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i do not use the chili oil... but I have heard from others it is not hot. somehow, I question, when someone says.. not THAT hot...



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LONGLIFE7's Photo LONGLIFE7 Posts: 1,160
1/11/16 8:34 P

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Question on the Chili Oil how hot is that stuff. I'm a big baby on hot things. I will even leave out the red pepper flakes. or use very, very little. So should I bother buying Chili Oil ?
I am hoping ya'll will say its like chili powder, a spice profile not focused on heat.


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AALLEY2's Photo AALLEY2 Posts: 7,288
12/17/15 3:07 P

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Sounds great! Next time I get some salmon I'll have to try that. emoticon

~Alley~ Eastern Time Zone
I'm a Flexitarian
I'm never giving up and nobody's the boss of me!


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MISS_VIV's Photo MISS_VIV Posts: 13,379
11/21/15 10:52 A

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The Salmon dinner was delish with the Bok Choy. Salmon lightly seasoned with lemon and dill and sauteed in the pan...BokChoy right in with it.. Turned out superb...

Thankful that family could take the fishing trip to Sitka Alaska.... emoticon emoticon



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INARI_FOX's Photo INARI_FOX Posts: 723
11/21/15 10:35 A

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That's the best way to get salmon! Enjoy!

I'm glad you were inspired by the recipes. :)

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MISS_VIV's Photo MISS_VIV Posts: 13,379
11/20/15 11:12 A

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I like to get the Baby Bok Choy.. use it in salads in the summer... but this Salmon with Bok Choy has caught my eye today.

Coho Salmon coming out of the freezer RIGHT NOW. (fresh caught and shared with me by the family - emoticon emoticon wild from Alaska)



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INARI_FOX's Photo INARI_FOX Posts: 723
11/20/15 11:00 A

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blog.williams-sonoma.com/5-ways-with
-b
ok-choy/


Bok choy ranks right up with the rest of the dark, leafy greens at the top of any superfoods list. The only problem? Many of us are at a loss when it comes to cooking with this traditional Asian veggie.

In fact, just like kale or Swiss chard, bok choy can be prepared a number of ways simmered until soft and tender, roasted to brown the edges or raw and dressed with vinaigrette. Click the link above to try one of these methods, each showcasing the unique flavor and texture of bok choy in a different light.



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