On 2014-10-09, Sqwertz > wrote:
> On Thu, 9 Oct 2014 09:40:40 -0700 (PDT), Cherry wrote:
>
>> Dare I say it, but we went to Stubbs BBQ a few days later and most
>> had the burger and chips (fries).

I guess I'd feel pretty stupid, also, going to a BBQ joint and then
ordering a hamburger, which can be found anywhere.

> Ironically, Stubbs is not well known for their actual BBQ. Just their
> retail sauces and rubs.

It's a decent sauce, but I recently switched to Sweet Baby Ray's
for sauce and a Creole/Cajun rub.

nb

On 2014-10-09 3:00 PM, notbob wrote:
> On 2014-10-08, jmcquown > wrote:
>
>> talking about dredging and frying fish on a riverbank, not heating up a
>> deep fryer in your kitchen.
>
> Darned if I don't always forget to pack the eggs, flour,
> buttermilk, etc, when I go fishing.
>

For campfire cooking it is most common to simple dredge the fish in
flour. I discovered cedar planking about 40 years ago when I worked at a
canoe tripping camp. There were no special cedar planks from specialty
stores with inflated prices. There was often chunks of cedar lying
about. Split a piece of cedar, soak in in the lake for a while, then
nail the splayed fish to it and sit it up by the fire. No need for
clean-up. Just toss the log into the fire when you are done with it.

On 09/10/2014 1:01 PM, James Silverton wrote:
> On 10/9/2014 2:53 PM, jmcquown wrote:
>> On 10/9/2014 12:00 PM, Cherry wrote:
>>> On Thursday, October 9, 2014 4:05:29 PM UTC+1, Sqwertz wrote:
>>>> On Wed, 8 Oct 2014 17:23:47 -0700 (PDT), Cherry wrote:
>>>>
>>> One time in Austin some US friends took me to a chain restaurant and I
>>> chose the fried catfish breaded in cornmeal. What I got was catfish
>>> that had been breaded in cornmeal after it had been cooked. Who the
>>> hell eats raw cornmeal?
>>>
>>> After I sent it back the manager came out to discuss the problem and
>>> then tried to infer that as a Brit I didn't know what I talking
>>> about. You better believe we had words, but I got my way and they
>>> then cooked it properly. Before it was like they just got a piece of
>>> fish and chucked it in the microwave and then dipped it in the
>>> cornmeal. All the while my US friends said nothing. I was not
>>> impressed and didn't go back to that restaurant.
>>> -
>>>
>>> There isn't any restaurant in Austin that serves catfish that way. I
>>> can't even think of any chain restaurants that serve fried catfish.
>>> National chains usually don't have catfish on their menu since catfish
>>> is a regional taste.
>>>
>>> I remember once getting large, 15 count breaded fried shrimp that
>>> still had the shells on them, but I think the idiot fry cook just f'ed
>>> up. Nobody argued with me that that's how shrimp were supposed to be
>>> served (smaller 45+count shrimp CAN be served that way in Asian
>>> restaurants, but not large 15-count shrimp)
>>> -
>>>
>>> It was 2003 and I was staying at the Homestead Suite, Town Lake. The
>>> restaurant was Threadgill's Southern food. It was the idea of
>>> Southern food that led to us being there.
>>>
>>> Cherry
>>>
>> If that was their idea of Southern food, so sorry! We don't cook that
>> way.
>>
>
> Cat fish is easy enough to come by around here and
> I've tried it from time to time over the last 50 years. I still don't
> like the muddy, musty flavor no matter how it is prepared.
>
BTW, James, I think you mentioned in your first post having Tilapia ceviche.
Given the conditions of the fish farms in the Orient, I think I would
first want to soak it overnight in sodium hypochlorite:-)
Graham

On 10/9/2014 3:00 PM, notbob wrote:
> On 2014-10-08, jmcquown > wrote:
>
>> talking about dredging and frying fish on a riverbank, not heating up a
>> deep fryer in your kitchen.
>
> Darned if I don't always forget to pack the eggs, flour,
> buttermilk, etc, when I go fishing.
>
> nb
>
Fishing wasn't a daytime flyfishin picnic. Camping overnight was often
involved. Eggs, buttermilk? Heh. Cornmeal, you betcha. Also a bit of
fat for the frying; a dab of lard or bacon grease in a can.

Jill

"dsi1" > wrote in message
...
> On 10/9/2014 8:41 AM, Ophelia wrote:
>>
>>
>> Perhaps not but if it were my child you would have had a hard job
>> keeping me out I bet your wife wasn't easy to convince.
>>
>
> I'm one of those guys that always keeps a cool head. My son is the same
> way which is a big asset in emergencies at the state hospital, where he
> works. My wife tends to go bonkers when something like that happens but
> let me tell you that she was glad that I stopped her from jumping into the
> Ala Wai.

She might not have been had he not surfaced and been ok.


>
> OTOH, the Ala Wai has got to be one of the most beautiful but deadly spots
> in the world. In my mind's eye, I see the canal by moonlight and it's
> beautiful. Canoe clubs would practice in those toxic waters. I loved to
> watch them do their thing.
>
> http://www.honolulumagazine.com/Hono...m-the-Ala-Wai/

Thanks for that It really is very beautiful Such a shame they can't
clean it up.

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

On Thu, 9 Oct 2014 17:18:04 -0500, Sqwertz >
wrote:

>On 9 Oct 2014 19:14:07 GMT, notbob wrote:
>
>> On 2014-10-09, Sqwertz > wrote:
>>> On Thu, 9 Oct 2014 09:40:40 -0700 (PDT), Cherry wrote:
>>>
>>>> Dare I say it, but we went to Stubbs BBQ a few days later and most
>>>> had the burger and chips (fries).
>>
>> I guess I'd feel pretty stupid, also, going to a BBQ joint and then
>> ordering a hamburger, which can be found anywhere.
>>
>>> Ironically, Stubbs is not well known for their actual BBQ. Just their
>>> retail sauces and rubs.
>>
>> It's a decent sauce, but I recently switched to Sweet Baby Ray's
>> for sauce and a Creole/Cajun rub.
>
>SBR and Stubbs are at the opposite end of the sweet spectrum. Many
>people like Stubbs just because it's NOT as sweet as most other
>sauces.
>
>-sw
I just opened a bottle of Sweet Baby Ray's and it is really sweet. I
will get some Stubbs.
Janet US

On Thu, 09 Oct 2014 16:58:23 -0600, Janet Bostwick
> wrote:

> I just opened a bottle of Sweet Baby Ray's and it is really sweet. I
> will get some Stubbs.

I liked TJ's Carolina style that I actually bought another bottle,
same with their parmesan ceasar dressing. I don't know if commercial
products are really getting better or my standards are lower these
days.

--

Never trust a dog to watch your food.

On Thu, 9 Oct 2014 17:18:04 -0500, Sqwertz wrote:

> it's NOT as sweet as most other
> sauces.

Your doctor should be the one drawing blood and testing it, not you.
I currently take .2mg Synthroid but you don't see me drawing my own
blood and testing it using my employers resources (as Kathleen has
openly admitted a few times).

-sw

On Thu, 9 Oct 2014 17:19:40 -0500, Sqwertz wrote:

> I need to clarify this:

Your doctor should be the one drawing blood and testing it, not you.
I currently take .2mg Synthroid but you don't see me drawing my own
blood and testing it using my employers resources (as Kathleen has
openly admitted a few times).

-sw