Ophelia wrote:

>
>
> "Daniel" wrote in message ...
>
> dsi1 > writes:
>
>> On Tuesday, February 2, 2021 at 6:39:05 AM UTC-10, Daniel wrote:
>>> US Janet > writes:
>>>
>>> > On Mon, 1 Feb 2021 14:36:15 -0500, Ed Pawlowski > wrote:
>>> >
>>> >>On 2/1/2021 1:47 PM, BryanGSimmons wrote:
>>> >>> On 1/31/2021 11:41 PM, Graham wrote:
>>> >>>> I boiled some milk with half an onion, 3 bay leaves and some
>>> >>>> peppercorns
>>> >>>> and left the mix to steep for a couple of hours, after which I
>>> >>>> removed
>>> >>>> the
>>> >>>> additions. I then poached some haddock and sole fillets in the
>>> >>>> flavoured
>>> >>>> milk until cooked, removed fish and flaked it. Then made a sauce
>>> >>>> with the
>>> >>>> milk, some butter and flour. Put some of the sauce in a couple of
>>> >>>> deep
>>> >>>> pie
>>> >>>> dishes followed by the fish and then more sauce. Added some cooked
>>> >>>> shrimp
>>> >>>> and scallops and tooped the pies with mashed potato. 30 minutes in
>>> >>>> the
>>> >>>> oven
>>> >>>> to brown the topping.
>>> >>>> Served with mixed veggies and a decent chardonnay.
>>> >>>> One pie to Son's, the other for me.
>>> >>>> To quote Dave: "It was delicious!"
>>> >>>>
>>> >>> My God! the things you British people will do with fish! ;-)
>>> >>>
>>> >>>
>>> >>
>>> >>I would try it if offered. Reading the process I'm not intrigued enough
>>> >>to make it though the ingredients alone are all good. The poaching in
>>> >>milk I'm not sure about.
>>> >>
>>> >>I may be missing quite a treat but I'll take the chance.
>>> >
>>> > poaching in milk is used often to remove a strong flavor
>>> I recently heard this very thing. Especially if the fish isn't as fresh
>>> and possesses that fishy smell, milk removes that. Not sure if it's
>>> true. I usually cook my fish once I buy it and it must be ultra fresh.
>>>
>>> My family's from the former yugoslavia. Many people have a second
>>> kitchen in the garage for cooking fish and other strong flavored foods
>>> so it doesn't smell the house. Weird yeah?
>>>
>>> --
>>> Daniel
>>> Visit me at: gopher://gcpp.world
>> Some people will soak scummy tasting fish like catfish in milk or
>> buttermilk even if it's ultra fresh.
>> I think people in S.E. Asia will have outside and inside kitchens. The
>> outside kitchen is for daily cooking - the inside kitchen is for
>> showing off to visitors. I wish I had an outside kitchen. Most of the
>> time, the house gets smokey whenever I cook.
>> The Koreans like to have two refrigerators. One of them is for stinky
>> kim chee and might be outside of the house. My wife had a full size
>> refrigerator in her bedroom. That was pretty darn weird.
>
> Wow. I spent a number of years in Asia and never noticed that. In Korea,
> I never visited someone's house but it wouldn't surprised me one bit to
> know that they have separate fridges for fermented foods.
>
> I have a side story. First time in Korea, I went to a restaurant to try
> this kimchee everyone raved about. A buddy accompanied me to the
> restaurant and we both ate what we ordered. I remarked at how tasty the
> meat was. He said, oh yeah the chicken. I"m not fond of it, here have
> mine. He scoops his meat into my plate. I eagerly ate it.
>
> Later that night he breaks the news that it was dog meat. I think he
> expected me to react to the news. All I said was, 'wow that was better
> than I thought it would be.' I didn't fall for the trap.
>
> So it's highly likely I've unknowingly consumed dog meat once in my
> life.
>
>
> Daniel
>
> ===
>
> WOW!!!!

Wow. Another pointless reply from O-FEEL-YA.