Boil and Bubble

I just finished eating dinner. I had blackened salmon patties. The recipe said to cook them until golden brown then gently flip them over and repeat on the other side. Sounds simple, doesn't it?

Mine went straight from raw to black, skipping the golden brown stage entirely. I flipped them over quickly, not gently, but the crust held them together so that I could blacken the other side.

They didn't taste burn; they were actually quite good. I think the whole grain bread I used as bread crumbs gave the patties a hearty flavor without overwhelming the salmon. I credit the bread for the crunchy crust while I blame it for the dark color.

With the salmon patties, I had corn on the cob and carrots in balsamic vinegar. Do you want to know about the smoke alarm? If you've read my cooking exploits on this blog before, you know if I'm cooking, my smoke alarm is blaring.

With the salmon patties, I had corn on the cob, and carrots in balsamic vinegar. I boiled the corn in a kettle without a lid. I stood there watching the corn steam and the carrots boil and the salmon blackened, and marveled that the kitchen siren was silent. That's when it went off.

When I say I can't boil water without setting off the fire alarm, I really mean it.