I was thinking of using Tater Tots. I'm sure my husband would actually prefer them :-)

@@duckpond7856 I was thinking some frozen potatoes o'brien. They are great to have on hand for a quick side for a weeknight meal or pair with some fried eggs in the mourning. They come already par cooked so you just fry them up in the skillet for 10 or 15 minutes.

@@mgkleym I just had a flashback to Potatoes O'Brien and Mary Kitchen Hash cooked together as a camping meal, topped with eggs. Haven't had it in years. I need to revive it again! 😋

@@maydaygarden I do potatoes O'brien with eggs, cheese and often salsa and/or avacado like 1 or twice a week.

yes please! also, what about...mashed potatos, lots of cheese, rolled into balls, deep fried? cause I didn't expect melon baller, that's what I guessed it was....and now I wanna try that...HECK. maybe I could mix in some cauliflower to lighten the carb load? cause while carbs aren't evil, they're not nearly as healhty as veggies are; it's just that simple. don't demonize a food, just rank it on a tier. veggies have more vitamins, and are healthier.

Exactly. Lol

What about the tomato?

@@jennyrolfe4184 oh, my gosh, yes! I seriously almost said that! If he doesn’t eat it soon, I’m going to! Well, I can’t of course, but MIchelle totally should! ‼️😍💛🍅

The only other one I can think of is Turkish eggs (cilbir) which I highly recommend trying

@@squeektheweek6949 You have a great memory! 😄👍

Definitely go with wild salmon. My favorite way to cook salmon filets is to top with one part prepared mustard (Dijon is great) mixed with one part maple syrup (the real stuff). Bake, or sauté till done to your liking.

Recipe pls!

Funnily the tomato is the only thing chef John didn't eat.

You must have to keep a stack of napkins near you since seeking him cook and eat is so much larger and full of life. Drooling is sure to happen. I drool watching it on my iPad. 🤗

Flash restaurant I go to always serves fish crispy skin side up, flesh in sauce.

I do too, but only on grilled salmon. I think the skin might give an off putting flavor in the piccata sauce when you finish the salmon in it. An alternative might be making the sauce separately and finish the salmon in a covered pan.

Do you remember Floyd on France? I loved that cooking show. He was a hoot!

@@HeronCoyote1234 I don't think I've seen that one. One of my other faves besides Great Chefs was Justin Wilson the Cajun Chef. 😃 Ahhh, memories.

Not perfect actually. It’s a bit undercooked.

@@kevinwebster7868 Thank God - Sanity! That salmon is definitely under cooked in the centre. A fish dish like this should not be 'translucent' as Chef John says - that means it's RAW. This is not sushi or smoked salmon! Under cooked fish is just as bad as overcooked. It needed another 90 seconds to be a delicate shade of creamy pink in the centre, THEN it would be perfect!

@@HeronCoyote1234 The late Keith Floyd's enthusiasm for food and general joie de vivre was infectious! He had no time for the 'eighties 'nouvelle cuisine' fad, which he correctly identified was about snobbery, and allowed Europe's top restaurants to maximise their profits by serving customers tiny, over priced portions. As he said at the time, if you just shelled out £500 on a meal for two, you shouldn't be stopping at a McDonalds on the way home 'cos you're still hungry! I worked with Keith as a TV producer many moons ago, he was a force of nature, totally authentic, hilarious, fearless - and unforgettable. To know him was to love him. I've never met a more exciting dining companion, and I doubt I ever will, God bless him.

I think you mean recipe...

@@kitbirskovich1838 While recipe is the preferred word for that meaning today, the memory of being handed down “a receipt for cookies” does get handed down-like a beloved recipe-from older generations:

@@kitbirskovich1838 must be spell check

Your French husband should have told you how to make a simple pan sauce - it's really just about getting some delicious acidic liquid and fat together and bingo! The French invented sauces (originally, to disguise poor quality and even rotten meat!) Our Gallic cousins practically come out of the womb knowing how to throw together a simple sauce like this!

@@glamdolly30 have you written a book, or do you have a blog, or anything?? I’m serious! I enjoyed your comment on Keith Floyd, and now this.

If your name is Le Roux you really better know your sauces!

@@glamdolly30 You're right, French cooking is all about sauce. My husband always used crème fraiche in his sauces (sometimes a little heavy to my taste) and I finally learned to cook by watching him. One day he paid me the grandest compliment when he said with astonishment, "Wow, your sauce is even better than mine!" The compliment came after 30 years of marriage. lol Have a nice day. Regards from France

@@Jacefax Thank you, I do now but it took a while to build confidence. Have a nice day. Regards from France

My exact thought

And in 2 minutes!!

He was really hungry for that, wasn’t he😂😋👍

Turkish eggs cilbir was the same way

😂

🐸 this reply made me smile on a sad day... thank you.

I always worry if I don't cook it long enough it will be unsafe to eat, ...I think too much.

Chef John's Parisian Potatoes is also on a YT video. (FOOD WISHES)

And include the skin because it’s disrespectful to the fish. It’s also wasteful. Skin has extra nutrients as well.

@@lisaandrews1430 agreed, but I can see the chef-y way of thinking to make it a smooth bite with a sweet almost hot “salad dressing” style sauce.

Hope you give a try

I guess it taste good

Oh I use it in my tomato sauce for spaghetti. I like the sharp flavor.

Harry, if you buy top quality frozen salmon with skin still on and let it defeeze slowly and thoroughly in the fridge, it will behave like fresh salmon. Promise.

Frozen salmon can be fabulous, and defrosted and cooked in a timely fashion, indistinguishable from fresh.

How is the weather over there?