1.5 inch wild caught salmon steak. In cast iron.
Put in oh, maybe 1 T butter, kaffir lime juice, fresh, no bitter rind. skin side down for a few min, it got crispy,
i turned it over. Gas stove at '3.5'.
Added fresh basil leaves, 2 medium, torn, underneat fish and 1 large, placed on top.
Kept cooking with a lid. added some sesame oil. 2 T? the kitchen smelled like essential oil. I couldn't for the life of me figure out why. [although I do distill, hadn't today]. It smelled like something I had smelled before but couldn't put my finger on it.
Salted it...started picking at it to make sure it was done all the way, pulling it apart. Added 1 T of capers. some sherry. smell was really strong. But taking the lid off, it dissipated.
added quinoa pasta. decorated plates with fresh basil leaves, served. first bite was horrific. put in mouth, got out of mouth. INSTANT numb of whatever the food touched for both of us. lips, tongue, roof of mouth, back toward throat. rinsed several times with milk.
the whole house smells like this eo. it's almost like a disinfectant, lemony smell. The aroma is like a blend of lime and 'green',
was it the lime by itself? the basil and lime together? I first smelled it after adding the basil I think. But not positive.
Gonna have a hot dog wrap with cheese.