Oops!

maxine in ri said:

It's now 1" thick, with about a 1/3" layer of very brown crisyp outside, and the inside third is
amazingly still tasty and moist.

Exchange student won't eat it because it's full of carcinogens now<?>, but DH liked it, and
so do I.

Is it bad for us?

maxine in ri

Cut off the 'carcinogens' (that is, the burned part) and enjoy the moist, tasty center. Lord knows,
if we (as humans) had never eaten anything that was blackened due to fire we'd never have enjoyed a
barbequeued rib 😉

Jill

On Mon, 02 Feb 2004 12:22:34 -0500, maxine in ri <[email hidden]>

Quoted message said:

Things have been hectic here, and as I was running out to watch the last swim meet of the season,
put the salmon loaf in the oven, and set the timer for 30 minutes. Told the tube potato to turn off
the oven when the timer went off.

Came back 2 hours later to find the timer sitting at 30 minutes and the oven still on. I forgot to
set it, and the tube potato didn't think to check it.

It's now 1" thick, with about a 1/3" layer of very brown crisyp outside, and the inside third is
amazingly still tasty and moist.

Exchange student won't eat it because it's full of carcinogens now<?>, but DH liked it,
and so do I.

Is it bad for us?

I *love* crispy, although have never had a salmon loaf version. Food disasters happen. I have
made rice 1000(?) times -- boil water, dump in rice, turn burner to super-low simmer, set timer
for 20 minutes, carry timer around. Funny how that worked 999 times, but when I left the burner
on 'high'...

Tell your exchange student to get over it or take over the cooking. Preferably both. :-) Or call it
"Blackened Salmon Loaf" and reserve it as a special treat.

"maxine in ri" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Things have been hectic here, and as I was running out to watch the last swim meet of the season,
put the salmon loaf in the oven, and set the timer for 30 minutes. Told the tube potato to turn
off the oven when the timer went off.

Came back 2 hours later to find the timer sitting at 30 minutes and the oven still on. I forgot to
set it, and the tube potato didn't think to check it.

It's now 1" thick, with about a 1/3" layer of very brown crisyp outside, and the inside third is
amazingly still tasty and moist.

Exchange student won't eat it because it's full of carcinogens now<?>, but DH liked it, and
so do I.

Is it bad for us?

I'd eat it... It's been two years since biochemistry, so this is all a little fuzzy, but charred
parts have some sort of hydrocarbon ring structure, and if you have a certain enzyme or lack a
certain enzyme--can't remember--the break down products from the hydrobcarbon ring can be
carncinogenic, but I think you have to consume massive, massive, massive amounts of them.

Anyone with better chemistry memory, feel free to correct me on this...