onglet wrote in rec.food.cooking:

> On 4/2/2016 4:27 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Seriously, I am not the sort who thrives on arguments. It's a big
> > group and quite a few of us are actually nice folks into cooking.
>
> A larger percentage are just common bullies who feed off Julie like
> psychic vampires.

Well I am not one of those. I like Julie. I don't always match minds
with her, but she's a nice person.

> > > > About to clean it up a little after I finish my messages, then
> > > > do some trout in there.
> > >
> > > Mmmm...trout are very tasty!
> > >
> > > Enjoy.
> >
> > They came out great. Sorry, no pictures. They got eaten too fast
> > ;-)
>
> Lol.
>
> > I used the 4 spike inner holder which has a basket that fits
> > together with kebab thingies to hold the food in place.
> >
> > Recipe as follows:
> >
> > I made a thin slurry of egg and fine ground corn meal with a little
> > bit of leftover mashed potato. Then added salt and pepper. Score
> > the skin fairly well then dip and let dry a bit. Dip and let dry
> > again then load in the basket. Timing will depend on size of fish
> > but these went at 400F for 20 minutes. I poured 1/4 cup of dashi
> > in the bottom drip pan and brought it all to temprature before
> > adding the inner holder with the fish to it.
>
> I presume the batter held up well and there was no problem with it
> flaking off.

Some came off on the grate, but we nibbled it off ;-)
>
> Sounds darned good, and much healthier than pan frying in oil too.

Very much healthier.

Now I am into our normal routine of cooking up lunches and other things
for through the work week.

Some of the venison sausage is baking in small balls to be used in a
sort of Pho like soup. Some is in long thin tube shapes to be
surrounded by fresh dough and baked.

It's a sort of combination family bit where when we do that (every
weekend) we all make some parts.

This weekend, Don pulled the duck carcass bones out plus a chicken
carcass of bones and started what will be about 1.5 gallons of broth.

Charlotte prepped a bunch of veggies (peelings to the broth) and I was
pretty lazy having only mixed the sausage and cleaned up the grinder.
Oh, ok, I made the trout. I also started what is essentially a pizza
dough for wrapping around the now baking sausage tubes.

The broth will be ready tomorrow and we will assemble a sort of Pho
like set of containers with lots of greens and udon and add baked
sausage balls.



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