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post #4966 of 6608

5/3/12 at 7:45pm

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kwilkinson
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Random food question:

Anybody have a guess on a yield percentage for salmon?

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post #4967 of 6608

5/3/12 at 8:00pm

mgm9128

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Quote:

Originally Posted by kwilkinson

Random food question:
Anybody have a guess on a yield percentage for salmon?

What do you mean by "yield percentage". Like, the weight of the fillets versus the total weight of the fish?

post #4968 of 6608

5/3/12 at 8:01pm

ehkay

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63%

post #4969 of 6608

5/3/12 at 8:05pm

mgm9128

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Quote:

Originally Posted by ehkay

63%

I was going to say 61, but fair enough.

post #4970 of 6608

5/3/12 at 8:17pm

Thread Starter

kwilkinson
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Quote:

Originally Posted by mgm9128

What do you mean by "yield percentage". Like, the weight of the fillets versus the total weight of the fish?

Yes, that. I was guessing 65 or so, close enough.

post #4971 of 6608

5/3/12 at 8:23pm

shibbel

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Quote:

Originally Posted by kwilkinson

Yes, that. I was guessing 65 or so, close enough.

Unless you're God, he can get 68.5% out of them.

post #4972 of 6608

5/3/12 at 8:27pm

Thread Starter

kwilkinson
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I will have to actually measure it next week when I get more in. I will beat God.

post #4973 of 6608

5/4/12 at 3:58am

Cary Grant

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Quote:

Originally Posted by kwilkinson

I will beat God.

Ah cute, you have a nickname for it.

The blindness thing is a myth, by the way...

post #4974 of 6608

5/4/12 at 6:17am

Thread Starter

kwilkinson
Having a Ball

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Joined: 11/2007
Location: Chicago
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Quote:

Originally Posted by Cary Grant

Ah cute, you have a nickname for it.
The blindness thing is a myth, by the way...

It is, but trying to shave your palms with a straight razor is a bitch!

post #4975 of 6608

5/4/12 at 6:29am

Cary Grant

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post #4976 of 6608

5/5/12 at 2:26pm

StephenHero
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What do I need to know about cooking with a tagine? Is the food as delicious and easy to make as it looks?

post #4977 of 6608

5/5/12 at 4:43pm

shibbel

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What kind do you have?

post #4978 of 6608

5/6/12 at 6:01pm

StephenHero
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I don't have one.

post #4979 of 6608

5/7/12 at 8:00am

mgm9128

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I have a lot of green almonds. What to do?

post #4980 of 6608

5/7/12 at 8:21am

edinatlanta

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Can someone give me a good recipe for making Bavarian pretzels/pretzel bread? I tried a few and they just became blobby when boiling and never got brown in the oven. Don't think I want to use lye, and I'd like to point out my Publix has some acceptable pretzel bread and I doubt they use lye.