Things have been hectic here, and as I was running out to watch the
last swim meet of the season, put the salmon loaf in the oven, and
set the timer for 30 minutes. Told the tube potato to turn off the
oven when the timer went off.

Came back 2 hours later to find the timer sitting at 30 minutes and
the oven still on. I forgot to set it, and the tube potato didn't
think to check it.

It's now 1" thick, with about a 1/3" layer of very brown crisyp
outside, and the inside third is amazingly still tasty and moist.

Exchange student won't eat it because it's full of carcinogens
now<?>, but DH liked it, and so do I.

Is it bad for us?

maxine in ri

maxine in ri wrote:
> It's now 1" thick, with about a 1/3" layer of very brown crisyp
> outside, and the inside third is amazingly still tasty and moist.
>
> Exchange student won't eat it because it's full of carcinogens
> now<?>, but DH liked it, and so do I.
>
> Is it bad for us?
>
> maxine in ri

Cut off the 'carcinogens' (that is, the burned part) and enjoy the moist,
tasty center. Lord knows, if we (as humans) had never eaten anything that
was blackened due to fire we'd never have enjoyed a barbequeued rib

Jill

On Mon, 02 Feb 2004 12:22:34 -0500, maxine in ri >
wrote:

>Things have been hectic here, and as I was running out to watch the
>last swim meet of the season, put the salmon loaf in the oven, and
>set the timer for 30 minutes. Told the tube potato to turn off the
>oven when the timer went off.
>
>Came back 2 hours later to find the timer sitting at 30 minutes and
>the oven still on. I forgot to set it, and the tube potato didn't
>think to check it.
>
>It's now 1" thick, with about a 1/3" layer of very brown crisyp
>outside, and the inside third is amazingly still tasty and moist.
>
>Exchange student won't eat it because it's full of carcinogens
>now<?>, but DH liked it, and so do I.
>
>Is it bad for us?

I *love* crispy, although have never had a salmon loaf version. Food
disasters happen. I have made rice 1000(?) times -- boil water, dump
in rice, turn burner to super-low simmer, set timer for 20 minutes,
carry timer around. Funny how that worked 999 times, but when I left
the burner on 'high'...

Tell your exchange student to get over it or take over the cooking.
Preferably both. :-) Or call it "Blackened Salmon Loaf" and reserve
it as a special treat.

"maxine in ri" > wrote in message
...
> Things have been hectic here, and as I was running out to watch the
> last swim meet of the season, put the salmon loaf in the oven, and
> set the timer for 30 minutes. Told the tube potato to turn off the
> oven when the timer went off.
>
> Came back 2 hours later to find the timer sitting at 30 minutes and
> the oven still on. I forgot to set it, and the tube potato didn't
> think to check it.
>
> It's now 1" thick, with about a 1/3" layer of very brown crisyp
> outside, and the inside third is amazingly still tasty and moist.
>
> Exchange student won't eat it because it's full of carcinogens
> now<?>, but DH liked it, and so do I.
>
> Is it bad for us?
>

I'd eat it... It's been two years since biochemistry, so this is all a
little fuzzy, but charred parts have some sort of hydrocarbon ring
structure, and if you have a certain enzyme or lack a certain enzyme--can't
remember--the break down products from the hydrobcarbon ring can be
carncinogenic, but I think you have to consume massive, massive, massive
amounts of them.

Anyone with better chemistry memory, feel free to correct me on this...