When I was a kid, our family used to get our trout from the Colorado River in a huge plastic bucket. We would scoop the fish out, put them in a bucket and put it in the big, big house. It was a big family tradition. That has changed with our move into a new house. While the previous house was a little bit bigger than our current one, it still had the same amount of fish.
We now have trout for our dinner. The new house has an open-air fish pond in the yard. It’s an outdoor fish pond, not a fish lake. It’s also filled with a nice, cool fishy scent. Trout are fish like a lot of people have been eating for years, so they’re pretty easy to cook. And you know how you can cook fish? With a pan? With a pan, you can cook trout in a pan.
There are a couple of things that you can cook fish with a pan (and not a pan). First, you can cook fish in a pan (and not a pan). This is a special pan, but its not a special pan. When you burn your fish, its not a failure of the pan. The pan is doing its job. Second, you can cook fish with a pan and fish with a pan. This one is the classic “both pans” trick.
The fish will almost certainly be a failure of the pan. If you cook them with an pan, they’ll start to look like they could be worse than they really are. But this will be the first time in your life that you’ve made a mistake at the table. It’s like a big red ball of fish. If you turn the salmon into a red ball, it won’t look like a red ball of salmon in the pan.
So, now you are having a conversation with a pan. The pan doesn’t have to be a pan. It can be a pot, or an aluminum pan. Its all up to you. The pan is really just a big container you use to hold your food. The pan has no shape and no purpose. You just cook it in whatever way you want.
I’m not talking about the fish. I’m talking about the chicken.
I think the red ball of salmon is what troutdale has been missing, because it is the most obvious thing to make a mistake at the table. But if you have to make a mistake at the table, then what’s the point of being a pan? As long as you are only making one mistake, the pan is actually the best choice.
The last time I ate at troutdale was in early 2004, to find out that there was no way to make a mistake at the table. The pan was like the last straw, because we all just assumed we were serving the same thing every time. After a few years of experimenting, they finally found the right way to serve it.
The pan is still very much a work in progress, but now there is a very simple way to make a mistake at the table. Instead of a fork, a knife, and a spoon, you use a fork, a knife, and a spoon. The knife is for cutting the meat, the spoon for stirring up the sauce.
It’s simple, and it’s very, very good. It’s a little less perfect than I had imagined, but it works. I like it.