Comments on: Sunday Suggestions http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/ a physician looks at medicine, religion, politics, pets, & passion in life Thu, 09 Feb 2012 19:17:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Barbecued Copper River Salmon | The Doctor Is In http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/comment-page-1/#comment-12424 Barbecued Copper River Salmon | The Doctor Is In Thu, 28 May 2009 05:10:30 +0000 http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/#comment-12424 [...] I am partial to charcoal grills (oak, not mesquite) as they impart a superior flavor to barbecued foods — albeit with a bit more fuss than propane grills (ugh!). Make a small tray of aluminum foil for each fillet, and pierce the bottom a few times with a fork to allow some of the oils & juices to drip onto the coals. Place the fillets skin-down on the foil, spooning on some of the marinade, and place them off-center on the grill so they are not over the hottest part of the coals. I use a covered Weber grill with the holes closed about half way to keep the temperature lower. My fillets cooked about 20-25 minutes, but this will depend on the heat of the coals and the thickness of the fish, so I check the thick part with a fork for doneness (I am not a big fan of the nearly-raw fish served in many restaurants nowadays). Salmon is very forgiving as its oil content is so high. [...] [...] I am partial to charcoal grills (oak, not mesquite) as they impart a superior flavor to barbecued foods — albeit with a bit more fuss than propane grills (ugh!). Make a small tray of aluminum foil for each fillet, and pierce the bottom a few times with a fork to allow some of the oils & juices to drip onto the coals. Place the fillets skin-down on the foil, spooning on some of the marinade, and place them off-center on the grill so they are not over the hottest part of the coals. I use a covered Weber grill with the holes closed about half way to keep the temperature lower. My fillets cooked about 20-25 minutes, but this will depend on the heat of the coals and the thickness of the fish, so I check the thick part with a fork for doneness (I am not a big fan of the nearly-raw fish served in many restaurants nowadays). Salmon is very forgiving as its oil content is so high. [...]

]]> By: Vicki Small http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/comment-page-1/#comment-10833 Vicki Small Sat, 01 Sep 2007 14:55:07 +0000 http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/#comment-10833 'Scuze me--make that "hiker"--which I'm not. ‘Scuze me–make that “hiker”–which I’m not.

]]> By: Vicki Small http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/comment-page-1/#comment-10832 Vicki Small Sat, 01 Sep 2007 14:54:35 +0000 http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/#comment-10832 I'm not a hike, even on a good trail, but I have to ask: Where in the heck is that "day path," and how many people died in its creation?? I’m not a hike, even on a good trail, but I have to ask: Where in the heck is that “day path,” and how many people died in its creation??

]]> By: Dr Bob http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/comment-page-1/#comment-10828 Dr Bob Tue, 28 Aug 2007 02:11:26 +0000 http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/#comment-10828 Not very -- I suppose if you barbecued every day for thirty years, there might be some risk. I suspect the most dangerous thing about barbecuing is driving to the store to buy the meat... Not very — I suppose if you barbecued every day for thirty years, there might be some risk. I suspect the most dangerous thing about barbecuing is driving to the store to buy the meat…

]]> By: dave.s. http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/comment-page-1/#comment-10827 dave.s. Mon, 27 Aug 2007 20:21:16 +0000 http://docisinblog.com/index.php/2007/08/26/sunday-suggestions-11/#comment-10827 I'm with you except on the chimney - I use a propane weed-burner to start the coals. Gets them going FAST, no residual taste. So, as a doc, how seriously do you take the stuff about never eating grilled stuff because of cancer risk? Clearly it doesn't bother you enough to stop... How do you compare PAH risk to smoking? http://www.aicr.org/site/News2?abbr=pub_&page=NewsArticle&id=10139 I’m with you except on the chimney – I use a propane weed-burner to start the coals. Gets them going FAST, no residual taste.

So, as a doc, how seriously do you take the stuff about never eating grilled stuff because of cancer risk? Clearly it doesn’t bother you enough to stop… How do you compare PAH risk to smoking? http://www.aicr.org/site/News2?abbr=pub_&page=NewsArticle&id=10139

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