Getting back into that cooking thing with some salmon, because it’s the start of Lent (Ash Wednesday) and as you know, I can’t eat meat and I have to fast during that day. Anywho, I tried searing a piece of salmon on a cast iron and it went out good, but the inside was a bit too raw for my liking, which is something the oven could fix immediately. I do like the double method of searing the thing to lock in the stuff, then cooking the rest of the stuff in the oven so it’s an even temperature throughout. I love me some crispy skin and when it feels like it’s a fucking gasket cover with regards to its texture, that shit’s just not appetizing to me. Good, would do again now that I understand the techniques.