Jacques Levy wrote:Jenise, you live in the Pacific Northwest. Salmon would work so well with these ingredients; (ok maybe a Pinot Noir instead of Rhone).
Come to think of it, I may have found my menu for this evening
Bill Spohn wrote:Either empty your mercury thermometer over a slab of halibut to get the same result, or venture across the border into civilization to obtain the real thing!
I agree - tasty fish.
Bill Spohn wrote:Blue Seas a couple of miles east of me at Lonsdale usually have it (I called - they just got in some marlin but are waiting for swordfish - is that close enough?) Going the other direction, a West Van store 3 blocks away currently has it in stock as well.
That's 2 out of 2 I checked.
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