I agree that the smelly problem is also connected with the outdoor air; however, I must also add that the problem can't be totally connected to food/enzymes in the detergent because, when we lived in Nashville, TN - we remodeled our main bathroom and put in a nice, new window so we could open it and get some fresh air...we couldn't even open our old one. Once the remodeling was finished, the first time we used our shower and opened the window, the bathroom started smelling like a old FISH - there was no food in our bathroom. So...our assumption after that was the outside air mixing with the WATER was causing this smelly "fish" problem. When we moved to Maryland...we were visiting our son and he gave us some water in glasses...opened his windows and BAM there was the smelly fish problem again when I picked up the glass to take a drink! Our theory is that there is something being added to the whole country's water supply that is causing this problem once the water comes in contact with the outside air. We currently live in a condo where we don't get much outside air because we have a lobby and we don't open our windows....and we are about 90% free of fishy smell!! I say 90% because the other 10% IS fishy smell which only comes when it is extremely WINDY outside which means the air is coming through our windows and the 1 door we have to our patio. Plus, when it is windy, I put a folded up paper towel on top of my glass of water and that keeps the fish smell out of my glass!

You under cooked it the first time...fish should be cooked until it just flakes...poke at it with a fork and it should separate into flakes. If you over cook it, those "flakes" get dry and tough. I have never had fish cooked sous vide nor steamed, but I fry, broil, oven bake, grill and microwave fish. Micro is tricky not to make it into hockey pucks...it goes from nicely done to dry and tough in the blink of an eye. Tender fish like sole or crappy filets...or small trout I like to simply pan fry in a little butter and dress with lemon...larger fish like salmon steaks or fillets I will bake or grill. Sometimes I mix up some brown sugar with enough soy sauce to make it liquid and add a crushed clove of garlic or some dry garlic granules. Dip salmon filets in that and slap on the grill ( oil the grill or it will stick) or on a pan covered in foil at 375 for about 14 to 18 minutes for a fillet no more than an inch thick. For things like tilapia or catfish....or scrod for that matter, I ilke to season some flourw ith salt and pepper and maybe a bit of garlic, dip the fish into the flour, then into beaten egg and lastly into bread crumbs....fry in half an inch of hot oil in a fry pan. Also, for something like scrod or grouper or snapper, I like to grind up some nuts, pecans are good, or almonds, mix with a little dry parsley flakes. Then melt half a stick of butter. pat your fish dry with paper tpwel and dip into the butter, then into the nuts and lay on foil on a cookie sheet. Add some lemon juice to the rest of the butter and drizzle over the top and pop into a 375 oven for about 15 minutes or until the fish just flakes when pulled with a fork.

More Gibberish?? Response to the 7 line items Provide materials for and rework wiring as required. - As required for the plan, no rework the entire wiring in the kitchen 3. Lower switches on kitchen/living room wall and relocate switches near where new slider will be relocated. We had to do this to put in the slider and moving the high outlets down was for aesthetics. This is something we could see with the walls up. We did not know by looking at it that all the wiring was not to code and not sufficient enough to run all your appliances and lighting. 4. Wire for otr microwave outlet. Typically at the age of your kitchen these were hardwired, which is no longer to code and needs an outlet. 5. Wire for new gas range outlet. This is replacing the outlet for the gas range, again NOT adding a new circuit for it. 6. Wire for new fridge outlet. The fridge was moving so we needed a new outlet for that 7. Wire for new dishwasher outlet. Typically at the age of your kitchen these were hardwired, which is no longer to code and needs an outlet. We re-wired your whole kitchen to code and had to add a lot of circuits back to the panel, your contract did not cover this and this was not something any of us could have foreseen. Once we opened the walls it is my electricians responsibility to bring everything up to code. This charge is something we had to do in order to close your walls back up.

Some sort of Chenopodium. Basically mostly weeds but edible ones. One species gives us Quinoa, but that isn't the one in your picture.