Hello people.
I have monk fish tails to cook for dinner tonight.
i would like to make a simple dish (i dont want to mess this up as i am
out to impress a girl!!)
I would like to make a dish with mash/creamed potatoes.
maybe have a cream based sauce & finally what veg would you recommend
!!
I will take a photo of the finished meal ans post it here if i dont
make a mess of things.
thanks g.

wrote:

I will take a photo of the finished meal ans post it here if
i dont make a mess of things.

Oh no! You sure don't want to do that!

:-)

I would like to make a dish with mash/creamed potatoes.
maybe have a cream based sauce & finally what veg would you recommend

Watch those colors. So far you are very white. Get green, red,
brilliant yellow onto that plate. You might also run the potatoes
under the broiler with some buttered crumbs on top to give them a tan.
I love monkfish. Here it is called lizard tail, not very appetising.

On Wed 05 Apr 2006 09:10:03a, Thus Spake Zarathustra, or was it Umbrian?

I would like to make a dish with mash/creamed potatoes.
maybe have a cream based sauce & finally what veg would you recommend

Watch those colors. So far you are very white. Get green, red,
brilliant yellow onto that plate. You might also run the potatoes
under the broiler with some buttered crumbs on top to give them a tan.
I love monkfish. Here it is called lizard tail, not very appetising.

I got totally turned off monkfish the very first time I tried it. Don't know
what was wrong with it. First off, it was a new offering at a popular
seafood restaurant and was advertised sort of as "poor man's lobster". The
texture was rather "spongy" and somewhat watery, and I didn't like either te
texture or flavor. I thought is was horrible, and I haven't been able to
bring myself to try it again. That was way back in the 1970s. There are too
many other things I like to risk it. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Thetexture was rather "spongy" and somewhat watery, and I didn't like either te
texture or flavor.

That IS horrible and unlike what it should be. It is firm and sweet.
It makes good kebabs because it holds up to heat quite well. You got
really bad fish and that restaurant would not be popular with me.

On Wed 05 Apr 2006 09:44:25a, Thus Spake Zarathustra, or was it Umbrian?

Thetexture was rather "spongy" and somewhat watery, and I didn't like
either te texture or flavor.

That IS horrible and unlike what it should be. It is firm and sweet.
It makes good kebabs because it holds up to heat quite well. You got
really bad fish and that restaurant would not be popular with me.

Given what you said, perhaps I'll chance it again someday.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article .com,
wrote:

I will take a photo of the finished meal ans post it here if i dont
make a mess of things.
thanks g.

Don't post it here, for Alex' sake! :-)
This is a text only group.
--
-Barb
http://jamlady.eboard.com Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

On Wed, 05 Apr 2006 21:16:05 -0500, Melba's Jammin' wrote:

In article .com,
wrote:

I will take a photo of the finished meal ans post it here if i dont
make a mess of things.
thanks g.

Don't post it here, for Alex' sake! :-)
This is a text only group.

Give more details, Barb! Upload pictures to http://tinypic.com/ to
link on rfc or post to alt.binaries.food
--

Practice safe eating. Always use condiments.

On Wed, 05 Apr 2006 22:30:46 -0700, sf
wrote:

On Wed, 05 Apr 2006 21:16:05 -0500, Melba's Jammin' wrote:

In article .com,
wrote:

I will take a photo of the finished meal ans post it here if i dont
make a mess of things.
thanks g.

Don't post it here, for Alex' sake! :-)
This is a text only group.

Give more details, Barb! Upload pictures to http://tinypic.com/ to
link on rfc or post to alt.binaries.food

Or host them yourself, or on your livejournal or something.

serene