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May 19, 2020 32 min

More in-depth talk of cooking medium and medium-rare foods - this time with salmon - and good wines. It's salmon challenge week: will Michelle like the "not so done" piece? Scott seasons it with Hi Mountain Salmon Rub. Plus, he shares a lox-style salmon tips for DIYers.

Scott shares his best duck recipes and why when someone says "this doesn't taste like duck" is NOT a good thing as a Chef. 

Plus, the virtues of Instant Pot are discussed, and why you don't throw in the towel on your favorite foods just because you got sick from them. 

Another sushi lover is Melissa Bachman, whom we discuss. Find her at http://MelissaBachman.Com 

We were drinking 2017 Windy Oaks Estate Pinot Noir - Henry's Block. https://www.windyoaksestate.com 

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