Ranée at Arabian Knits > wrote:

> (Steve Pope) wrote:

>> But fresh mayonnaise is so vastly better than jarred mayonnaise that
>> if you did make it, you might use a lot more of it.

>That's what we found. We still don't make it all the time, but we
>make a 3 egg batch and use it up in a week.

I can't imagine a 3-egg batch. One egg yolk is enough to make a boatload
of mayonnaise.

S.

Judy wrote:

> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.

Lin makes a phenomenal soy-cured salmon with asian pears and crème fraiche.
I made a ling cod seviche earlier this year which was excellent. I like
salmon grilled with a soy-maple glaze. Our favorite local restaurant makes a
seared halibut with asparagus and romesco sauce which has become the
benchmark Lin uses to measure all seafood dishes against. Having lived a
long time in San Diego, I learned to love many different types of fish
tacos. (I'll start a separate thread about that.) When I buy sole, I'm prone
to make sole meunière. I still remember fondly making grilled tuna with
strawberry vinaigrette a couple years ago. Coulibiac is a fair amount of
trouble, but is an impressive and delicious dish, suitable for company.

Bob

Dave Smith wrote:

> Living hundreds of miles from the ocean, fresh fish was pretty much out of
> the question for us when I was a kid.

When I was a kid, we lived pretty far from the ocean. But there were plenty
of rivers and lakes where my dad caught fish. Did you grow up in a desert?

Bob

I'm not the greatest hunter, but I do pretty well catching fish. Northern and any kind of trout (walleye as well) I just find some foil, barely butter the surface that will touch the fish. Fill the gutted cavity will any green (I do like arugula) and cook the whole thing (NEVER removing the skinn head nor bones) and letting her go in the oven at 280 degrees. The nose tells you when it's done. This way you get the unreal flavor fo the fish fat, and from the ehad and bones in there. meat just falls off and my kids love to pick then clean. The addition of lemos or limes between the fopil and the fish also can help, as do good ole salt and pepper.

Panfish, though I like to just fillet, beer batter and fry. But, my bud told me to take bluegill fillets and just steam them and serve with cocktails auce. Very shrimplike. They even curled up nicely, like shrimp.

On Wed, 9 Nov 2011 23:46:12 -0800, "Bob Terwilliger"
> wrote:

> Dave Smith wrote:
>
> > Living hundreds of miles from the ocean, fresh fish was pretty much out of
> > the question for us when I was a kid.
>
> When I was a kid, we lived pretty far from the ocean. But there were plenty
> of rivers and lakes where my dad caught fish. Did you grow up in a desert?
>
I lived right on a lake growing up, but nobody in my family fished and
nobody bought it from the store to cook either.

--
All you need is love. But a little chocolate now and then doesn't hurt.