On Sun, 11 Nov 2007 18:01:04 +1300, The Golfer's Wife fired up random
neurons and synapses to opine:

>On Sat, 10 Nov 2007 19:35:20 -0800, Terry Pulliam Burd
> wrote:

<snip>

>>Tequila And Lime Cured Gravlax

<snip>

>Christ, this sounds like the hellish performance of pickling walnuts.
>I did it once, but never ever again!

Not at all - it just reads long. If you read the recipe
comprehensively, you'll see that the wordiness comes from a "baby
step" by "baby step" instruction on the technique. It boils down to
throwing the dry cure together, smothering the salmon in it, wrapping
it in plastic with weights on it, then shove it in the refrigerator.
Next step, mix the wet cure together and pretty much repeat the
previous day's steps. Leave it in the refrigerator for 2 - 4 days.
You're done.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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