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I'm a Cedar Plank Salmon guy if I have a choice...best flavor in my opinion....

I just use a Culinary thermometer...and really don't need that...all you need is a simmer...as far as when the Salmon is done....a wooden toothpick that penetrates without any give means its done...or a thin Cooking thermometer that resisters 110°

The vacuum method isn't necessary for only a 10min submergence....

In a half pan that's simmering with Court bouillon (Fish stock) ..no rapid boil about 170°...Take an 8oz (or more) Salmon Fillet and Submerge it for about 10mins...or 110° with a thermometer....make sure the fish stock has sprigs of Fresh herbs wrapped in cheese cloth (Bouquet Garni) for more...

That would **** me off....

Cedar Plank Salmon...or Poached Salmon on top of a Roasted Red Pepper Coulis...or gtfoh...

Highly Recommend....my GF found some at ABC Fine Wine & Spirit awhile back....even Total Wine didn't have it....

Best Stuff ever...my go to (even though it's very seasonal)..

I had apple bananas yrs ago...prevalent in Puerto Rico...

This kinda Cherries??

@423Hurricane ...we had so many...that we supplied all the neighbors that didn't have them...although to be honest, a few other neighbors had them as well....That variety is one of the most prevalent in S Fl....

@RVACane ...these are the other variety we had in my backyard...small but insanely good....

@RVACane ...pic of Haden Mangos...had these in my backyard growing up in SW FL....

No...2 different fruits

I can eat them non stop....Love them...

Sounds like the proverbial "Chise Fruit Basket"....

Not at all...If you'd see my Canes Den then maybe....

As a teen growing up in Cape Coral...We had a Hayden...and a small (what I call) Apricot Mango (all yellow)....The Hayden's were HUGE....I had one of those poles with the basket, and metal prong claws at the end...to reach up high...because once they fell...you'd better get them quickly before...

He's a Great Person...believe it or not...2 degrees from UM as well....

I've known him for 20+ yrs....