Can a technique be life-changing?

We think so! In any case, Russ Parsons writes in his "The California Cook" column this week that he's "shocked" by how terrific he finds the results when he roasts pork tenderloin -- or fingerling potatoes or California spiny lobsters or whole Tai snapper in a coating of salt. Want to grill him on how to do it? Or what else he has salt-roasted and loved? Or even what he's planning to make for Thanksgiving dinner? Join him for a live chat today at 1 p.m. at latimes.com.

-- Leslie Brenner

Photo by Mel Melcon

Comments

[oy1]

ok. the whole fish broke. salty. mmm. i figure that i cooked it too long and/or in the wrong pan.