Except there's no onions in the recipe.

I need to write an appreciation of Vitasoy Lemon Tea.

Dad?

I agree that brining is a specific term meaning to infuse a protein with a salted solution, but I looked at it as a the verb form of pickling brine. But I can see the confusion and will change to "pickling."

Before each paragraph beneath the ingredients list, insert a number, beginning with 1, and then sequentially (2, 3, 4…) until the end of the story.

I'd say very well, especially if you can vacuum seal the fish in a plastic bag.

Really, you can scale this as little or as much as you'd like. But consider larger pieces will be far easier to slice than, say, 1-inch fillets.

I'd say 4-5 days in the fridge.

Curing inhibits bacterial growth, so it'll last a while. I'd say 4-5 days? Honestly, you'll go through it rather quickly. The batch I made to photograph for this recipe was gone in three days.

Toasting a bagel isn't a commentary on the bagel, it simply says I like my bagels toasted. Many others do too!

Because the actual preparation takes 5 minutes. Those 48-72 hours in between you can spend however you desire.

Also: The flesh of the salmon never touches foil, only the skin.

I've shared the same concern about the interaction of aluminum and acid, but I've never had a problem in the 5 times I've made this salmon. The advantage of using foil over plastic is the oil that seeps out of the fish has somewhere to go, versus wrapping in plastic tightly will effectively cure it in its liquid. That…

I've also used vermouth in the cure to great success.

That's on me. Fixed (and thanks)

You can sign up on Sling TV and get a free week, and watch the show with us live.

Condensed liquid isn't really a liquid. It's thicker than the consistency of maple syrup. So heap, yes, followed by diluting it with hot water to turn it liquid.

In regards to searing torches, I've put our Sansaire torch to good use. However, there is a flavor with propane torches that's hard to articulate… it's like a gaseous char. Not inedible, but noticeable. The advantage of the torch is it's 2,000 degrees Fahrenheit, and it'll get sear on the meat quickly (provided you…

I am delighted to hear this.

If this were set under laboratory conditions, point taken. But the point is the standard method takes ground beef from the package, season in a bowl, rolled into pucks and thrown on the grill— and here, we're trying to present a better way. I don't think there's a correlation to using two forks to pry open the meat…