Trout season is in full swing here (had a beautiful baked 4 pounder
last night) and I've caught the occasional eel here and there...

I've never done anything with eels before and just wondering if anyone
here have any recipes they can recommend? I could smoke them, but
looking for other ideas. TIA.

So far, the dog, cats and poultry have been enjoying them...

On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:

> Trout season is in full swing here (had a beautiful baked 4 pounder
> last night) and I've caught the occasional eel here and there...
>
> I've never done anything with eels before and just wondering if anyone
> here have any recipes they can recommend? I could smoke them, but
> looking for other ideas. TIA.
>
> So far, the dog, cats and poultry have been enjoying them...

Eels and snails are two things that I have no problem eating but
there's no way I'm going to prepare them. I tried it once with snails
when I made stuffed them into mushrooms (Bourguignon style with
garlic). I was so grossed out by it that I couldn't eat anything from
appetizers to dessert on that particular Thanksgiving. Everyone told
me they were delicious, but I couldn't make myself taste one.

--
Food is an important part of a balanced diet.

On Sunday, August 25, 2013 8:20:26 AM UTC+10, Jeßus wrote:
>
> I've never done anything with eels before and just wondering if anyone
> here have any recipes they can recommend? I could smoke them, but
> looking for other ideas. TIA.

How big are the eels?

I like Korean & Japanese grilled & BBQ eels. Baked eels are good too. Smoked is excellent. Bony.

"Jeßus" > wrote in message
...
> Trout season is in full swing here (had a beautiful baked 4 pounder
> last night) and I've caught the occasional eel here and there...
>
> I've never done anything with eels before and just wondering if anyone
> here have any recipes they can recommend? I could smoke them, but
> looking for other ideas. TIA.
>
> So far, the dog, cats and poultry have been enjoying them...

What an idyllic existence you have)) I am quite envious
--
--
http://www.helpforheroes.org.uk/shop/

On 8/25/2013 1:21 AM, sf wrote:
> On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:
>
>> Trout season is in full swing here (had a beautiful baked 4 pounder
>> last night) and I've caught the occasional eel here and there...
>>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>>
>> So far, the dog, cats and poultry have been enjoying them...
>
> Eels and snails are two things that I have no problem eating but
> there's no way I'm going to prepare them. I tried it once with snails
> when I made stuffed them into mushrooms (Bourguignon style with
> garlic). I was so grossed out by it that I couldn't eat anything from
> appetizers to dessert on that particular Thanksgiving. Everyone told
> me they were delicious, but I couldn't make myself taste one.
>


When I was a kid, we would go spearing eels at night in Great South Bay
(Long Island) and take them to a guy who would smoke them... he kept
half. Very good!

Since fish/crabs/eels were free (all you had to do is catch them), we
ate them a lot. My father always said that we ate like rich people even
though we were very poor and in many cases, he was right.

George L

On 25/08/2013 8:46 AM, George Leppla wrote:

>
> When I was a kid, we would go spearing eels at night in Great South Bay
> (Long Island) and take them to a guy who would smoke them... he kept
> half. Very good!
>
> Since fish/crabs/eels were free (all you had to do is catch them), we
> ate them a lot. My father always said that we ate like rich people even
> though we were very poor and in many cases, he was right.
>

I remember my mother telling us about smoked eel she was served in
Denmark. She was turned off by the idea and was barely able to choke it
down. When I went there for my father's burial some friends picked me up
and drove me out to the hotel and I took them for lunch. The menu was in
Danish and I asked them to order a nice traditional Danish dish for me.
They urged me to try the eel. I did, and it was amazing. I loved
that stove.

I have been to Denmark several times and always make sure to have at
least one eel smorsbrot, washed down with scnapps and beer. I
occasionally get smoked eel here but it is hot smoked and nowhere near
as good as that Danish stuff.

Dave Smith wrote:
>
> I have been to Denmark several times and always make sure to have at
> least one eel smorsbrot, washed down with scnapps and beer.

Even a dog turd sauteed in garlic will taste fine given enough scnapps
and beer.




G.

In article >,
says...

> When I was a kid, we would go spearing eels at night in Great South Bay
> (Long Island) and take them to a guy who would smoke them... he kept
> half. Very good!
>
> Since fish/crabs/eels were free (all you had to do is catch them), we
> ate them a lot. My father always said that we ate like rich people even
> though we were very poor and in many cases, he was right.

:-) We lived on the bank of the river Wye and everyone but me ate
eels which my Grandfather caught in a trap. My grandmother hauled them
out, cut off the heads and threw the slimy body in a bucket where they
continued to writhe horribly for hours. She fried them in a pan and they
still kept wriggling ; I could never bring myself to eat them back then,
because of the headless writhing.

I've had eel since and it was good, see what I missed.

Janet UK

Jeßus > wrote:

> I've never done anything with eels before and just wondering if anyone
> here have any recipes they can recommend? I could smoke them, but
> looking for other ideas. TIA.

There is no better idea than smoking them. Nothing under the moon is
better than smoked eel.

Eels are great and can be cooked most any way imaginable. Apart from
smoked eels, I can say, that the very best eels I have ever tasted, in
Venice particularly, were simply grilled, baked, or pan-fried. Cut in
pieces and fry in oil, or dip the pieces in beaten eggs and roll in
breadcrumbs (which are often enough mixed with grated cheese, as this is
one of those many traditional Italian preparations that disprove the old
rule of no cheese with fish). Or you can thread the eel pieces on
skewers and grill them. Prepared this way, they are surprisingly
similar to similarly cooked monkfish. If the eels are young and not too
large, I find that cooking them in their skin is a good idea. Skin,
ideally crispy, is perhaps the tastiest part.

Otherwise, I have a boatload of eel recipes and here are a couple I
posted before.

This recipe is from the latest (third) Accademia Italiana della Cucina
compilation.

Risotto con anguille alla comacchiese
Risotto with eels

2 lbs. small eels
4 tbsp. unsalted butter
1 tbsp. olive oil
1/2 medium onion, finely chopped
2 small celery stalks, finely chopped
2 1/2 cups rice
1 tbsp. tomato paste
1 1/4 cups grated Parmigiano-Reggiano

Clean and skin the eels, cut them into small pieces, and simmer in a pot
with water to cover for about 30 minutes, setting aside the cooking
liquid.

Heat half the butter and the olive oil in a pan and lightly sauté the
onion and celery.

Add the rice, toast it well, then add the eels.

Proceed with the cooking of the rice, slowly adding the water from the
cooking of the eels.

When the rice is about half cooked, add the tomato paste. Once the rice
is cooked, remove the pan from the heat and work in the remaining butter
and Parmigiano-Reggiano. Serve immediately.


Also, here is another recipe, for vinegar-marinated eel, from _the Food
of North Italy_ by Luigi Veronelli. It calls for marinating for 48
hours. The recipe is from La Contea Ristorante, Neive, Piedmont.

Anguilla in Carpione
Vinegar-marinated Eel

This is an old recipe, dating back to 1600s. People kept it on hand so
they would always have something to serve to guests. Eel is prevalent
in the Tanaro river. After the eel is cooked, it is marinated for two
days before serving.

6 small eel fillets, about 10 oz (300 g), washed and cut into 1 2/3-in
(4 cm) long pieces
3 tablespoons extra-virgin olive oil
1/2 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon finely chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 cup (123 ml) strong white wine vinegar
1 cup (250 ml) dry white wine

To prepare the marinade, combine the olive oil, onion, garlic, sage,
salt, and pepper in a small saucepan. Place over medium heat and cook
for 3 minutes or until the onion just starts to turn golden; do not
allow it to brown. Add the vinegar and wine and increase heat to high.
Bring mixture to a boil, then remove from the heat and set aside to cool
to room temperature.

Dredge eel pieces lightly in flour. Heat a medium frying pan over high
heat and add the oil. Heat until it just begins to smoke. Add the eel
pieces and cook for 2 minutes each side or until golden brown on all
sides. Remove eel with a slotted spoon or skimmer and transfer to a
bowl. Pour on the marinade and marinate in a cool place for 48 hours
before serving. Serves 4 to 6.

On Sat, 24 Aug 2013 23:21:10 -0700, sf > wrote:

>On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:
>
>> Trout season is in full swing here (had a beautiful baked 4 pounder
>> last night) and I've caught the occasional eel here and there...
>>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>>
>> So far, the dog, cats and poultry have been enjoying them...
>
>Eels and snails are two things that I have no problem eating but
>there's no way I'm going to prepare them. I tried it once with snails
>when I made stuffed them into mushrooms (Bourguignon style with
>garlic). I was so grossed out by it that I couldn't eat anything from
>appetizers to dessert on that particular Thanksgiving. Everyone told
>me they were delicious, but I couldn't make myself taste one.

I tried garlic snails once, all I could taste was garlic... they were
OK I guess but not worth the bother IMO.

On Sun, 25 Aug 2013 01:21:54 -0700 (PDT), Timo
> wrote:

>On Sunday, August 25, 2013 8:20:26 AM UTC+10, Jeßus wrote:
>>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>
>How big are the eels?

About 700mm long.

>I like Korean & Japanese grilled & BBQ eels. Baked eels are good too. Smoked is excellent. Bony.

On Sun, 25 Aug 2013 18:31:24 +1000, John J > wrote:

>On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:
>
>>Trout season is in full swing here (had a beautiful baked 4 pounder
>>last night) and I've caught the occasional eel here and there...
>>
>>I've never done anything with eels before and just wondering if anyone
>>here have any recipes they can recommend? I could smoke them, but
>>looking for other ideas. TIA.
>>
>>So far, the dog, cats and poultry have been enjoying them...
>
>I love eel, but wild-caught they can taste very muddy.

Was talking with some friends last night, they recommended dropping
the eel into a bucket of water (with lid) and let them swim around for
a couple of hours, then kill them and soak them in milk. Supposed to
eliminate any muddy taste.

On Sun, 25 Aug 2013 10:21:01 +0100, "Ophelia"
> wrote:

>"Jeßus" > wrote in message
.. .
>> Trout season is in full swing here (had a beautiful baked 4 pounder
>> last night) and I've caught the occasional eel here and there...
>>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>>
>> So far, the dog, cats and poultry have been enjoying them...
>
>What an idyllic existence you have)) I am quite envious

Thanks, I'm pretty happy to be here

On 25/08/2013 5:12 PM, Jeßus wrote:

>> Eels and snails are two things that I have no problem eating but
>> there's no way I'm going to prepare them. I tried it once with snails
>> when I made stuffed them into mushrooms (Bourguignon style with
>> garlic). I was so grossed out by it that I couldn't eat anything from
>> appetizers to dessert on that particular Thanksgiving. Everyone told
>> me they were delicious, but I couldn't make myself taste one.
>
> I tried garlic snails once, all I could taste was garlic... they were
> OK I guess but not worth the bother IMO.
>
If you like garlic butter you should have no problem with snails. I
have had them a few times. They were like chewy little erasers that
tasted of garlic butter. Then you can dip your bread in the leftover
garlic butter.

On Mon, 26 Aug 2013 07:12:29 +1000, Jeßus > wrote:

> On Sat, 24 Aug 2013 23:21:10 -0700, sf > wrote:
>
> >On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:
> >
> >> Trout season is in full swing here (had a beautiful baked 4 pounder
> >> last night) and I've caught the occasional eel here and there...
> >>
> >> I've never done anything with eels before and just wondering if anyone
> >> here have any recipes they can recommend? I could smoke them, but
> >> looking for other ideas. TIA.
> >>
> >> So far, the dog, cats and poultry have been enjoying them...
> >
> >Eels and snails are two things that I have no problem eating but
> >there's no way I'm going to prepare them. I tried it once with snails
> >when I made stuffed them into mushrooms (Bourguignon style with
> >garlic). I was so grossed out by it that I couldn't eat anything from
> >appetizers to dessert on that particular Thanksgiving. Everyone told
> >me they were delicious, but I couldn't make myself taste one.
>
> I tried garlic snails once, all I could taste was garlic... they were
> OK I guess but not worth the bother IMO.

They're just right AFAIC, so either you don't like garlic or the cook
screwed up the recipe.

--
Food is an important part of a balanced diet.

On Sun, 25 Aug 2013 17:45:06 -0400, Dave Smith
> wrote:

> On 25/08/2013 5:12 PM, Jeßus wrote:
>
> >> Eels and snails are two things that I have no problem eating but
> >> there's no way I'm going to prepare them. I tried it once with snails
> >> when I made stuffed them into mushrooms (Bourguignon style with
> >> garlic). I was so grossed out by it that I couldn't eat anything from
> >> appetizers to dessert on that particular Thanksgiving. Everyone told
> >> me they were delicious, but I couldn't make myself taste one.
> >
> > I tried garlic snails once, all I could taste was garlic... they were
> > OK I guess but not worth the bother IMO.
> >
> If you like garlic butter you should have no problem with snails. I
> have had them a few times. They were like chewy little erasers that
> tasted of garlic butter. Then you can dip your bread in the leftover
> garlic butter.

Snails and mushrooms go together so well because their texture and
flavor are so similar. I have no idea why you call them chewy because
they're not.

--
Food is an important part of a balanced diet.

"Jeßus" > wrote in message
...
> On Sun, 25 Aug 2013 10:21:01 +0100, "Ophelia"
> > wrote:
>
>>"Jeßus" > wrote in message
. ..
>>> Trout season is in full swing here (had a beautiful baked 4 pounder
>>> last night) and I've caught the occasional eel here and there...
>>>
>>> I've never done anything with eels before and just wondering if anyone
>>> here have any recipes they can recommend? I could smoke them, but
>>> looking for other ideas. TIA.
>>>
>>> So far, the dog, cats and poultry have been enjoying them...
>>
>>What an idyllic existence you have)) I am quite envious
>
> Thanks, I'm pretty happy to be here

Enjoy)

--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 25 Aug 2013 17:45:06 -0400, Dave Smith
> wrote:

>On 25/08/2013 5:12 PM, Jeßus wrote:
>
>>> Eels and snails are two things that I have no problem eating but
>>> there's no way I'm going to prepare them. I tried it once with snails
>>> when I made stuffed them into mushrooms (Bourguignon style with
>>> garlic). I was so grossed out by it that I couldn't eat anything from
>>> appetizers to dessert on that particular Thanksgiving. Everyone told
>>> me they were delicious, but I couldn't make myself taste one.
>>
>> I tried garlic snails once, all I could taste was garlic... they were
>> OK I guess but not worth the bother IMO.
>>
>If you like garlic butter you should have no problem with snails. I
>have had them a few times. They were like chewy little erasers that
>tasted of garlic butter. Then you can dip your bread in the leftover
>garlic butter.

I liked them - but quite not enough to go seek them out again.

On Sun, 25 Aug 2013 15:36:06 -0700, sf > wrote:

>On Mon, 26 Aug 2013 07:12:29 +1000, Jeßus > wrote:
>
>> On Sat, 24 Aug 2013 23:21:10 -0700, sf > wrote:
>>
>> >On Sun, 25 Aug 2013 08:20:26 +1000, Jeßus > wrote:
>> >
>> >> Trout season is in full swing here (had a beautiful baked 4 pounder
>> >> last night) and I've caught the occasional eel here and there...
>> >>
>> >> I've never done anything with eels before and just wondering if anyone
>> >> here have any recipes they can recommend? I could smoke them, but
>> >> looking for other ideas. TIA.
>> >>
>> >> So far, the dog, cats and poultry have been enjoying them...
>> >
>> >Eels and snails are two things that I have no problem eating but
>> >there's no way I'm going to prepare them. I tried it once with snails
>> >when I made stuffed them into mushrooms (Bourguignon style with
>> >garlic). I was so grossed out by it that I couldn't eat anything from
>> >appetizers to dessert on that particular Thanksgiving. Everyone told
>> >me they were delicious, but I couldn't make myself taste one.
>>
>> I tried garlic snails once, all I could taste was garlic... they were
>> OK I guess but not worth the bother IMO.
>
>They're just right AFAIC, so either you don't like garlic or the cook
>screwed up the recipe.

I love garlic, no problem there. I'd happily eat them again but I
wouldn't go out of my way to seek them out.

On Sun, 25 Aug 2013 22:59:11 +0200, (Victor Sack)
wrote:

>Jeßus > wrote:
>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>
>There is no better idea than smoking them. Nothing under the moon is
>better than smoked eel.

Well, you've sold me on the idea now

>Eels are great and can be cooked most any way imaginable. Apart from
>smoked eels, I can say, that the very best eels I have ever tasted, in
>Venice particularly, were simply grilled, baked, or pan-fried. Cut in
>pieces and fry in oil, or dip the pieces in beaten eggs and roll in
>breadcrumbs (which are often enough mixed with grated cheese, as this is
>one of those many traditional Italian preparations that disprove the old
>rule of no cheese with fish). Or you can thread the eel pieces on
>skewers and grill them. Prepared this way, they are surprisingly
>similar to similarly cooked monkfish. If the eels are young and not too
>large, I find that cooking them in their skin is a good idea. Skin,
>ideally crispy, is perhaps the tastiest part.
>
>Otherwise, I have a boatload of eel recipes and here are a couple I
>posted before.
>
>This recipe is from the latest (third) Accademia Italiana della Cucina
>compilation.
>
> Risotto con anguille alla comacchiese
> Risotto with eels
>
>2 lbs. small eels
>4 tbsp. unsalted butter
>1 tbsp. olive oil
>1/2 medium onion, finely chopped
>2 small celery stalks, finely chopped
>2 1/2 cups rice
>1 tbsp. tomato paste
>1 1/4 cups grated Parmigiano-Reggiano
>
>Clean and skin the eels, cut them into small pieces, and simmer in a pot
>with water to cover for about 30 minutes, setting aside the cooking
>liquid.
>
>Heat half the butter and the olive oil in a pan and lightly sauté the
>onion and celery.
>
>Add the rice, toast it well, then add the eels.
>
>Proceed with the cooking of the rice, slowly adding the water from the
>cooking of the eels.
>
>When the rice is about half cooked, add the tomato paste. Once the rice
>is cooked, remove the pan from the heat and work in the remaining butter
>and Parmigiano-Reggiano. Serve immediately.
>
>
>Also, here is another recipe, for vinegar-marinated eel, from _the Food
>of North Italy_ by Luigi Veronelli. It calls for marinating for 48
>hours. The recipe is from La Contea Ristorante, Neive, Piedmont.
>
> Anguilla in Carpione
> Vinegar-marinated Eel
>
>This is an old recipe, dating back to 1600s. People kept it on hand so
>they would always have something to serve to guests. Eel is prevalent
>in the Tanaro river. After the eel is cooked, it is marinated for two
>days before serving.
>
>6 small eel fillets, about 10 oz (300 g), washed and cut into 1 2/3-in
> (4 cm) long pieces
>3 tablespoons extra-virgin olive oil
>1/2 onion, finely sliced
>3 cloves garlic, crushed
>1 tablespoon finely chopped fresh sage
>1/4 teaspoon salt
>1/4 teaspoon freshly ground white pepper
>1/2 cup (123 ml) strong white wine vinegar
>1 cup (250 ml) dry white wine
>
>To prepare the marinade, combine the olive oil, onion, garlic, sage,
>salt, and pepper in a small saucepan. Place over medium heat and cook
>for 3 minutes or until the onion just starts to turn golden; do not
>allow it to brown. Add the vinegar and wine and increase heat to high.
>Bring mixture to a boil, then remove from the heat and set aside to cool
>to room temperature.
>
>Dredge eel pieces lightly in flour. Heat a medium frying pan over high
>heat and add the oil. Heat until it just begins to smoke. Add the eel
>pieces and cook for 2 minutes each side or until golden brown on all
>sides. Remove eel with a slotted spoon or skimmer and transfer to a
>bowl. Pour on the marinade and marinate in a cool place for 48 hours
>before serving. Serves 4 to 6.

Wow, thanks very much Victor! Have saved this post.

My hovercraft is full of eels.

-- Larry

On Monday, August 26, 2013 7:14:50 AM UTC+10, Jeßus wrote:
> On Sun, 25 Aug 2013 01:21:54 -0700 (PDT), Timo wrote:
>
> >How big are the eels?
>
> About 700mm long.

Good size to smoke. Smoking is easy, and a very good way to do eels.

For little eels: http://en.wikipedia.org/wiki/Kabayaki
A recipe: http://www.trifood.com/janguhgui.asp

Plenty of European eel recipes. Fried, grilled, baked, and more. One traditional English recipe: http://recipewise.co.uk/jellied-eels

On 8/25/2013 4:59 PM, Victor Sack wrote:
> Jeßus > wrote:
>
>> I've never done anything with eels before and just wondering if anyone
>> here have any recipes they can recommend? I could smoke them, but
>> looking for other ideas. TIA.
>
> There is no better idea than smoking them. Nothing under the moon is
> better than smoked eel.
>
> Eels are great and can be cooked most any way imaginable. Apart from
> smoked eels, I can say, that the very best eels I have ever tasted, in
> Venice particularly, were simply grilled, baked, or pan-fried. Cut in
> pieces and fry in oil, or dip the pieces in beaten eggs and roll in
> breadcrumbs (which are often enough mixed with grated cheese, as this is
> one of those many traditional Italian preparations that disprove the old
> rule of no cheese with fish). Or you can thread the eel pieces on
> skewers and grill them. Prepared this way, they are surprisingly
> similar to similarly cooked monkfish. If the eels are young and not too
> large, I find that cooking them in their skin is a good idea. Skin,
> ideally crispy, is perhaps the tastiest part.
>
(snipped, only because I'm not likely to encounter eels on a menu)

Victor, you made eels sound like something even a rather picky eater
like me wouldn't mind tasting! Unfortunately, I'm not likely to run
into eel on a menu around here. Certainly not in a market. If I could
find grilled or breaded and fried eel, I'd give it a try.

Jill

On Monday, August 26, 2013 11:25:16 AM UTC+10, jmcquown wrote:
>
> Victor, you made eels sound like something even a rather picky eater
> like me wouldn't mind tasting! Unfortunately, I'm not likely to run
> into eel on a menu around here. Certainly not in a market. If I could
> find grilled or breaded and fried eel, I'd give it a try.

Grilled eel is a Japanese and Korean restaurant standard. That's the easiest eel to find around here. Sushi places might have grilled eel sushi.

On 8/25/2013 10:18 PM, Timo wrote:
> On Monday, August 26, 2013 11:25:16 AM UTC+10, jmcquown wrote:
>>
>> Victor, you made eels sound like something even a rather picky eater
>> like me wouldn't mind tasting! Unfortunately, I'm not likely to run
>> into eel on a menu around here. Certainly not in a market. If I could
>> find grilled or breaded and fried eel, I'd give it a try.
>
> Grilled eel is a Japanese and Korean restaurant standard. That's the easiest eel to find around here. Sushi places might have grilled eel sushi.
>
I don't know where your "here" is, but Japanese and Korean restaurants
are not common in the South Carolina lowcountry. Nor are sushi places.

Jill

On Sun, 25 Aug 2013 20:12:27 -0400, pltrgyst > wrote:

>My hovercraft is full of eels.

That would be a problem.
Unless you have a kitchen on your hovercraft.

On 25/08/2013 10:24 PM, jmcquown wrote:
> On 8/25/2013 10:18 PM, Timo wrote:
>> On Monday, August 26, 2013 11:25:16 AM UTC+10, jmcquown wrote:
>>>
>>> Victor, you made eels sound like something even a rather picky eater
>>> like me wouldn't mind tasting! Unfortunately, I'm not likely to run
>>> into eel on a menu around here. Certainly not in a market. If I could
>>> find grilled or breaded and fried eel, I'd give it a try.
>>
>> Grilled eel is a Japanese and Korean restaurant standard. That's the
>> easiest eel to find around here. Sushi places might have grilled eel
>> sushi.
>>
> I don't know where your "here" is, but Japanese and Korean restaurants
> are not common in the South Carolina lowcountry. Nor are sushi places.
>

They are not common in the Niagara peninsula either. There are a couple
in Niagara Falls, but they are geared for tourists. I have been to two
different Japanese restaurants in the area a total of four times and
those were four very disappointing meals. I think if someone really
raved about a Japanese restaurant and took me there and treated me to a
meal you might get me into it, but from my previous experiences with
Japanese restaurants I would not bother.

On 8/25/2013 6:37 PM, sf wrote:
> On Sun, 25 Aug 2013 17:45:06 -0400, Dave Smith
> > wrote:
>
>> On 25/08/2013 5:12 PM, Jeßus wrote:
>>
>>>> Eels and snails are two things that I have no problem eating but
>>>> there's no way I'm going to prepare them. I tried it once with snails
>>>> when I made stuffed them into mushrooms (Bourguignon style with
>>>> garlic). I was so grossed out by it that I couldn't eat anything from
>>>> appetizers to dessert on that particular Thanksgiving. Everyone told
>>>> me they were delicious, but I couldn't make myself taste one.
>>>
>>> I tried garlic snails once, all I could taste was garlic... they were
>>> OK I guess but not worth the bother IMO.
>>>
>> If you like garlic butter you should have no problem with snails. I
>> have had them a few times. They were like chewy little erasers that
>> tasted of garlic butter. Then you can dip your bread in the leftover
>> garlic butter.
>
> Snails and mushrooms go together so well because their texture and
> flavor are so similar. I have no idea why you call them chewy because
> they're not.
>
Overcooked? Just guessing; I've never had snails.

Jill

jmcquown wrote:
>
> On 8/25/2013 6:37 PM, sf wrote:
> > Snails and mushrooms go together so well because their texture and
> > flavor are so similar. I have no idea why you call them chewy because
> > they're not.
> >
> Overcooked? Just guessing; I've never had snails.

I've never had them either but I guess that your guess is
right...overcooked...same as some seafood overcooked turns rubbery.

G.

On 26/08/2013 11:03 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 8/25/2013 6:37 PM, sf wrote:
>>> Snails and mushrooms go together so well because their texture and
>>> flavor are so similar. I have no idea why you call them chewy because
>>> they're not.
>>>
>> Overcooked? Just guessing; I've never had snails.
>
> I've never had them either but I guess that your guess is
> right...overcooked...same as some seafood overcooked turns rubbery.
>
>


You can get canned snails, which saves a lot of time and work because
snails have to fast for a few days to purge their digestive systems
before cooking. When cooking snails from scratch they are simmered for
60-90 minutes. I know that with calamari the deal is to cook them for 2
minutes or more than 20. Fried squid gets tough when over cooked, but
when braised it takes 20 minutes or more to soften the flesh.

On 8/26/2013 11:03 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 8/25/2013 6:37 PM, sf wrote:
>>> Snails and mushrooms go together so well because their texture and
>>> flavor are so similar. I have no idea why you call them chewy because
>>> they're not.
>>>
>> Overcooked? Just guessing; I've never had snails.
>
> I've never had them either but I guess that your guess is
> right...overcooked...same as some seafood overcooked turns rubbery.
>
> G.
>
Yep. Lobster, shrimp, crab... and probably snails.

Have you ever had someone ask if you'd like your lobster well done?
There is a reason for not over cooking some things.

Jill

On 26/08/2013 11:58 AM, jmcquown wrote:
G.
>>
> Yep. Lobster, shrimp, crab... and probably snails.
>
> Have you ever had someone ask if you'd like your lobster well done?
> There is a reason for not over cooking some things.
>
>


Lobster used to be ungodly expensive here and was way out of my league.
I had it a couple times and was not at all impressed. Then I had it in
Bar Harbor and a few other places on the east coast while on vacation. I
guess the stuff I had been eating here was way overcooked. It is a
heck of a lot better tasting and has a better texture when cooked properly.

On 8/26/2013 12:04 PM, Dave Smith wrote:
> On 26/08/2013 11:58 AM, jmcquown wrote:
> G.
>>>
>> Yep. Lobster, shrimp, crab... and probably snails.
>>
>> Have you ever had someone ask if you'd like your lobster well done?
>> There is a reason for not over cooking some things.
>>
>
> Lobster used to be ungodly expensive here and was way out of my league.
> I had it a couple times and was not at all impressed. Then I had it in
> Bar Harbor and a few other places on the east coast while on vacation. I
> guess the stuff I had been eating here was way overcooked. It is a
> heck of a lot better tasting and has a better texture when cooked properly.
>
>
You have to know how to cook it, and for just how long. Method is
equally important. Also knowing how to test for doneness. Some seafood
can be tricky. I'm pretty good at it.

Jill

On 8/26/2013 12:04 PM, Dave Smith wrote:
> On 26/08/2013 11:58 AM, jmcquown wrote:
> G.
>>>
>> Yep. Lobster, shrimp, crab... and probably snails.
>>
>> Have you ever had someone ask if you'd like your lobster well done?
>> There is a reason for not over cooking some things.
>>
>>
>
>
> Lobster used to be ungodly expensive here and was way out of my league.
> I had it a couple times and was not at all impressed. Then I had it in
> Bar Harbor and a few other places on the east coast while on vacation. I
> guess the stuff I had been eating here was way overcooked. It is a
> heck of a lot better tasting and has a better texture when cooked properly.
>
>
Yes, you have to be careful cooking lobster. Properly cooked, it has its
own delicate flavor and a little texture when chewed. Now lobster tails
are very good broiled but obscenely expensive. I remember way back in
college eating them at a not very expensive restaurant in town and the
usual serving was two of them!

By the way, I've never enjoyed eels. The Japanese are very fond of
broiled eel but it tastes "fishy" to me. Perhaps that's because the
sauce they use is recycled from the drippings and can be quite archival.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 26/08/2013 12:21 PM, James Silverton wrote:

>> Lobster used to be ungodly expensive here and was way out of my league.
>> I had it a couple times and was not at all impressed. Then I had it in
>> Bar Harbor and a few other places on the east coast while on vacation. I
>> guess the stuff I had been eating here was way overcooked. It is a
>> heck of a lot better tasting and has a better texture when cooked
>> properly.
>>
>>
> Yes, you have to be careful cooking lobster. Properly cooked, it has its
> own delicate flavor and a little texture when chewed. Now lobster tails
> are very good broiled but obscenely expensive. I remember way back in
> college eating them at a not very expensive restaurant in town and the
> usual serving was two of them!
>

Back in the days when a steak dinner in a restaurant was relatively
expensive at $5-6, a lobster dinner would be close to $15.... one
lobster.... and overcooked.



> By the way, I've never enjoyed eels. The Japanese are very fond of
> broiled eel but it tastes "fishy" to me. Perhaps that's because the
> sauce they use is recycled from the drippings and can be quite archival.


Perhaps I was lucky being introduced to it smoked in Denmark. It was
like nova lox but much better. I have had smoked eel elsewhere and it
was never as good. I can't say that it tasted fishy.

On 8/25/2013 4:37 PM, sf wrote:
> On Sun, 25 Aug 2013 17:45:06 -0400, Dave Smith
> > wrote:
>
>> On 25/08/2013 5:12 PM, Jeßus wrote:
>>
>>>> Eels and snails are two things that I have no problem eating but
>>>> there's no way I'm going to prepare them. I tried it once with snails
>>>> when I made stuffed them into mushrooms (Bourguignon style with
>>>> garlic). I was so grossed out by it that I couldn't eat anything from
>>>> appetizers to dessert on that particular Thanksgiving. Everyone told
>>>> me they were delicious, but I couldn't make myself taste one.
>>>
>>> I tried garlic snails once, all I could taste was garlic... they were
>>> OK I guess but not worth the bother IMO.
>>>
>> If you like garlic butter you should have no problem with snails. I
>> have had them a few times. They were like chewy little erasers that
>> tasted of garlic butter. Then you can dip your bread in the leftover
>> garlic butter.
>
> Snails and mushrooms go together so well because their texture and
> flavor are so similar. I have no idea why you call them chewy because
> they're not.
>

Especially if the mushroom is a cremini or even better a shitake!

On Monday, August 26, 2013 9:01:55 AM UTC-4, Dave Smith wrote:
>
> They are not common in the Niagara peninsula either. There are a couple
> in Niagara Falls, but they are geared for tourists. I have been to two
> different Japanese restaurants in the area a total of four times and
> those were four very disappointing meals. I think if someone really
> raved about a Japanese restaurant and took me there and treated me to a
> meal you might get me into it, but from my previous experiences with
> Japanese restaurants I would not bother.

By the Niagara peninsular do you mean Ontario? I haven't been there for quite a few years but used to go to Niagara-on-the-Lake every year for the theatre. (We used to be members.)

I found there to be many expensive restaurants but
only managed to find two really good ones. The Prince of Wales and the Stone Road Grill. I would
be interested to know if the grill is still
excellent. (It's the only place where I've had a
Crème brûlée better than mine. I wish I knew how
they did it.)

http://www.richardfisher.com

On 2013-08-28 10:01 AM, Helpful person wrote:
> On Monday, August 26, 2013 9:01:55 AM UTC-4, Dave Smith wrote:
>>
>> They are not common in the Niagara peninsula either. There are a
>> couple in Niagara Falls, but they are geared for tourists. I have
>> been to two different Japanese restaurants in the area a total of
>> four times and those were four very disappointing meals. I think if
>> someone really raved about a Japanese restaurant and took me there
>> and treated me to a meal you might get me into it, but from my
>> previous experiences with Japanese restaurants I would not bother.
>
> By the Niagara peninsular do you mean Ontario? I haven't been there
> for quite a few years but used to go to Niagara-on-the-Lake every
> year for the theatre. (We used to be members.)

Yes. The Ontario side is a peninsula.
>
> I found there to be many expensive restaurants but only managed to
> find two really good ones. The Prince of Wales and the Stone Road
> Grill. I would be interested to know if the grill is still
> excellent. (It's the only place where I've had a Crème brûlée better
> than mine. I wish I knew how they did it.)
>
Most of them are ridiculously expensive. The Stone Road Grill is still
there abd pretty good. We went there a couple months ago for our
anniversary.

On Wednesday, August 28, 2013 1:41:57 PM UTC-4, Dave Smith wrote:
> On 2013-08-28 10:01 AM, Helpful person wrote:
>
> > I found there to be many expensive restaurants but only managed to
> > find two really good ones. The Prince of Wales and the Stone Road
> > Grill. I would be interested to know if the grill is still
> > excellent. (It's the only place where I've had a Crème brûlée better
> > than mine. I wish I knew how they did it.)
>
> Most of them are ridiculously expensive. The Stone Road Grill is still
> there abd pretty good. We went there a couple months ago for our
> anniversary.

I found the Stone Road Grill by continuously asking locals. It was a godsend, as I'd just about given up. (We also used to like the Oban Inn before it burned down.)

Niagara-on-the-Lake has changed a lot since we
first started going. We used to stay at the
Gate House, behind Mama Mia's before it was
remodeled. Are there any other restaurants
you could recommend?

(I also mourn the loss of the wonderful fruit
farms that used to be in the area, now
replaced by mostly poor wine.)

http://www.richardfisher.com

On 2013-08-28 2:22 PM, Helpful person wrote:
> On Wednesday, August 28, 2013 1:41:57 PM UTC-4, Dave Smith wrote:
>> On 2013-08-28 10:01 AM, Helpful person wrote:
>>
>>> I found there to be many expensive restaurants but only managed to
>>> find two really good ones. The Prince of Wales and the Stone Road
>>> Grill. I would be interested to know if the grill is still
>>> excellent. (It's the only place where I've had a Crème brûlée better
>>> than mine. I wish I knew how they did it.)
>>
>> Most of them are ridiculously expensive. The Stone Road Grill is still
>> there abd pretty good. We went there a couple months ago for our
>> anniversary.
>
> I found the Stone Road Grill by continuously asking locals. It was a godsend, as I'd just about given up. (We also used to like the Oban Inn before it burned down.)
>
> Niagara-on-the-Lake has changed a lot since we
> first started going. We used to stay at the
> Gate House, behind Mama Mia's before it was
> remodeled. Are there any other restaurants
> you could recommend?

We ate at Peller Estates a couple years ago when my nephew was a chef
there. We lucked out and got comped. Good thing because like all the
other restaurants in that town, it is very expensive. The only reason we
went to NotL on our anniversary was that it was on a Sunday and all the
good local places were either closed or their menus did not appeal.
I am not into the pretentious foodie, small portions at huge prices.
Stone Grill was the more reasonable.


Our local favourite is the Smokin Buddha. It is not much to look at but
the food is incredible. We went there last night and had terrific dinner.

> (I also mourn the loss of the wonderful fruit
> farms that used to be in the area, now
> replaced by mostly poor wine.)

I live right in the middle of the peninsula and there is still lots of
fruit being grown.