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Old 04-18-2008, 01:10 AM   #21
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Head to the park Ha. Cook it then hike it home.
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Old 04-18-2008, 10:27 AM   #22
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Ha, I may not be much of a cook but I thought that smoke/odor from cooking fish was what kitchen windows were invented for?
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Old 04-18-2008, 12:30 PM   #23
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I would first clean up the oven just in case. I also hate cleaning the oven with those caustic chemicals, but what can you do... Suit up and do it. I usually look like a Hazmat guy when I clean up the oven. Paranoid? Well I am a chemist and I know what they put in those household cleaners ... Use an oil with a high smoking point (definitely not olive oil). Fish oil might actually be what makes the whole place smoky especially since you use a combination of fatty fish (like salmon) and very high temperatures. For a crusty outside, you might want to quickly sear the fish on the stove (in a very hot cast iron pan for example) and then bake it in the oven at a lower temperature to cook the inside. It might still smoke a bit during the searing process, but it is so quick that it probably won't be such a problem.
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