Comments on: That’s Life http://www.journeymancook.com/recipes/every-day-meals/thats-life/ one man's ongoing quest to become a better cook Sun, 05 Feb 2012 18:29:16 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: High on the Hog http://www.journeymancook.com/recipes/every-day-meals/thats-life/comment-page-1/#comment-194 High on the Hog Mon, 22 Mar 2010 19:51:39 +0000 http://www.journeymancook.com/?p=295#comment-194 [...] Belly En Papier with beluga lentils, fregola sarda pasta and confited onion – I’ve used this cooking method before and it’s easy and adds tons of flavor and this dish proves it [...] [...] Belly En Papier with beluga lentils, fregola sarda pasta and confited onion – I’ve used this cooking method before and it’s easy and adds tons of flavor and this dish proves it [...]

]]> By: Renee http://www.journeymancook.com/recipes/every-day-meals/thats-life/comment-page-1/#comment-84 Renee Thu, 01 Jan 1970 00:00:00 +0000 http://www.journeymancook.com/?p=295#comment-84 Great job, honey! Can I be your agent? Great job, honey! Can I be your agent?

]]> By: Chris http://www.journeymancook.com/recipes/every-day-meals/thats-life/comment-page-1/#comment-85 Chris Thu, 01 Jan 1970 00:00:00 +0000 http://www.journeymancook.com/?p=295#comment-85 Paul, you're a natural! I hope they ask you back for more segments. (And I'm assuming the salmon is skinless, right? We're going to have this on V-day and I want it to be as good as it looks here!) Paul, you’re a natural! I hope they ask you back for more segments. (And I’m assuming the salmon is skinless, right? We’re going to have this on V-day and I want it to be as good as it looks here!)

]]> By: Paul DeLuca http://www.journeymancook.com/recipes/every-day-meals/thats-life/comment-page-1/#comment-86 Paul DeLuca Thu, 01 Jan 1970 00:00:00 +0000 http://www.journeymancook.com/?p=295#comment-86 Hi Chris- Thanks for your kind words! It was really fun and I'd love to do it again. The fillets I used were not skinless, but it cooks up so well that it will peel right off the skin when you eat it. If you prefer skinless, I don't think you'd have to change the recipe at all. Hi Chris-

Thanks for your kind words! It was really fun and I’d love to do it again.

The fillets I used were not skinless, but it cooks up so well that it will peel right off the skin when you eat it. If you prefer skinless, I don’t think you’d have to change the recipe at all.

]]> By: Chris http://www.journeymancook.com/recipes/every-day-meals/thats-life/comment-page-1/#comment-87 Chris Thu, 01 Jan 1970 00:00:00 +0000 http://www.journeymancook.com/?p=295#comment-87 Cool - and hey, skinless salmon is an extra $1/pound, so it's a win-win :) Cool – and hey, skinless salmon is an extra $1/pound, so it’s a win-win :)

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