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jmcquown[_2_]

On 12/28/2018 7:51 AM, wrote:
> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
> wrote:
>
>> On 12/27/2018 8:05 PM, joecool wrote:
>>> Felt like posting something to distract from the leery dude with the
>>> chocolate.
>>>
>>> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
>>> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
>>> the fish soak in water for about 24 hours in the fridge before using.
>>>
>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>
>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>> else has tried, what was your favorite recipe?
>>>
>>> Joe
>>>
>>>
>> I've heard of it but I have not tried it. From what I've seen on
>> cooking shows it definitely needs to be long soaked to remove the salt
>> used to preserve it. Nice of you to give it a try. I doubt I can find
>> anything like it near where I live.
>>
>> Jill
> That depends entirely on taste, the Jamaican dish I used to do
> required very little de-salting. Maybe an hour to two hours in some
> water.
>
> Here it is sold in packets, the more expensive are fillets and the
> cheaper are pieces and trimmings. Choice depends on how you want to
> use it. Salted it is shelf stable.
>
Yes, it's shelf stable. People on ships coming to the "new world"
salted fish for that very reason. I can't speak to what you made but 2
hours sounds like a long enough soak to me. What I saw was an Italian
dish. I did not pay strict attention because I know I cannot find
baccala where I live so will never have a chance to try it.

Jill