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Dinner 4/18/18 Will Be...
On Friday, April 20, 2018 at 1:48:30 AM UTC-10, sanne wrote:
> > Now we're talking! - Exactly our feelings, but then we learned about our > source for meat - stress-less, happy lives; quick, unexpected deaths. > > Bye, Sanne. My neighbor used to kneel alongside his pigs to kill them. He would press then to him and poke them with a sharp knife in their neck artery. They were comfortable and never knew a thing. For all I know, they might have been happy too. Sounds like a pretty good way to go. |
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Dinner 4/18/18 Will Be...
On Fri, 20 Apr 2018 13:54:41 -0700 (PDT), dsi1 >
wrote: >On Friday, April 20, 2018 at 1:48:30 AM UTC-10, sanne wrote: >> >> Now we're talking! - Exactly our feelings, but then we learned about our >> source for meat - stress-less, happy lives; quick, unexpected deaths. >> >> Bye, Sanne. > >My neighbor used to kneel alongside his pigs to kill them. He would press then to him and poke them with a sharp knife in their neck artery. They were comfortable and never knew a thing. For all I know, they might have been happy too. Sounds like a pretty good way to go. Lol, the things people think of to justify themselves. It's better for the animal, because it was stressed. It like being killed, it was very comfortable. Creepy. |
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Dinner 4/18/18 Will Be...
On 2018-04-20 2:03 PM, Gary wrote:
> Cindy Hamilton wrote: > One day I came home with some shark meat and wife prepared it the > same way. Cut in chunks and either floured or battered. I don't > know. > > Both girls ate it all and asked for more. They loved it. > > Later I made the mistake of telling them what they ate. I was > trying to let them know that fish tasted good too. Well, they > freaked out. We never had shark again but for the next year or > so, wife would make chicken nuggets occasionally and both girls > refused to eat them. LOL. They thought it was probably shark > again and we were just trying to trick them. > > That worked out well for me though...I got to eat PLENTY of > chicken nuggets. ;-D When my son was young and reluctant to eat something we would tell him that it was fish. That usually worked. |
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Dinner 4/18/18 Will Be...
On Friday, April 20, 2018 at 8:03:32 AM UTC-10, Gary wrote:
> In my 'married with children' years, both girls loved fried > chicken nuggets. One of their favorite meals. > > One day I came home with some shark meat and wife prepared it the > same way. Cut in chunks and either floured or battered. I don't > know. > > Both girls ate it all and asked for more. They loved it. > > Later I made the mistake of telling them what they ate. I was > trying to let them know that fish tasted good too. Well, they > freaked out. We never had shark again but for the next year or > so, wife would make chicken nuggets occasionally and both girls > refused to eat them. LOL. They thought it was probably shark > again and we were just trying to trick them. > > That worked out well for me though...I got to eat PLENTY of > chicken nuggets. ;-D It's probably not a good idea to feed kids too much shark. Unless you want them to get an early start on mercury accumulating in their bodies. Luckily, they somehow sensed that you were trying to poison them and took steps to thwart your diabolical plan. OTHO, I support you eating all the shark you want without fear. Hell, they've eaten enough surfers so that's only fair. |
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Dinner 4/18/18 Will Be...
On Fri, 20 Apr 2018 15:37:22 -0700 (PDT), dsi1 >
wrote: >On Friday, April 20, 2018 at 8:03:32 AM UTC-10, Gary wrote: >> In my 'married with children' years, both girls loved fried >> chicken nuggets. One of their favorite meals. >> >> One day I came home with some shark meat and wife prepared it the >> same way. Cut in chunks and either floured or battered. I don't >> know. >> >> Both girls ate it all and asked for more. They loved it. >> >> Later I made the mistake of telling them what they ate. I was >> trying to let them know that fish tasted good too. Well, they >> freaked out. We never had shark again but for the next year or >> so, wife would make chicken nuggets occasionally and both girls >> refused to eat them. LOL. They thought it was probably shark >> again and we were just trying to trick them. >> >> That worked out well for me though...I got to eat PLENTY of >> chicken nuggets. ;-D > >It's probably not a good idea to feed kids too much shark. Unless you want them to get an early start on mercury accumulating in their bodies. Luckily, they somehow sensed that you were trying to poison them and took steps to thwart your diabolical plan. OTHO, I support you eating all the shark you want without fear. Hell, they've eaten enough surfers so that's only fair. When you buy shark meat, you don't get great white or anything huge, old and mercury laden like that. In Australia it's most likely gummy shark, aka flake. |
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Dinner 4/18/18 Will Be...
S Viemeister wrote:
> On 4/20/2018 3:00 PM, Cheri wrote: >> "Gary" > wrote in message >> ... >>> Bruce wrote: >>>> >>>> It's not that I can't eat meat or that it makes me "puke". I actually >>>> love it, but I'd feel sorry for the animals. >>> >>> I eat lots less of meat lately but I'm still ok with someone else >>> doing all the dirty work. Your reason is why I quit hunting very >>> young. It was fun to go out early, be in the woods or field to >>> hunt but each time I actually killed an animal, it became serious >>> and not so cool at all. I was hunting for sport, not survival and >>> how dare I end a life...some cool creature that was just out >>> minding its own business and having breakfast. >> >> I think people that hunt and don't consume what they hunt, should be >> hunted. >> > My grandfather hunted to feed his family, not for sport, and _nothing_ > was wasted. > The hide was tanned for shoes, bags, etc, antlers became buttons or > kilt-pins, any remaining pieces were turned into glue. > Viemeister: For sport hunters, some areas have programs to donate their kills to feed the poor ... names like "hunters feeding the hungry". The first deer I killed; I tried to tan the hide, but only had the knowledge of books, and it didn't work well. I made lye from wood ashes, and it worked really well to remove the hair. I also tried using some natural concoctions to tan the hide, but I guess I didn't get it right. If an old timer were there to guide me, I bet it would have worked just fine. Later on, I made my own powder horn and a very small horn for the priming powder for my flintlock, and they turned out really nice. I put a lot of work into it, but I guess I cheated though, because I bought the raw horn from a black powder shooter's supply company (they were cow horns, not bison or rhinoceros I also used modern smokeless powder rifles (like 30-06) for hunting. The black powder guns were only used because some places have special seasons and areas where only black powder weapons can be used. I ate *all* of these animals, except the bones and tendons, and some were absolutely delicious. Not once did I consider the hunt as a macho conquest or victory. Rather, I always gave thanks to the animal itself, for allowing me to have him for my food. |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
jmcquown wrote:
> On 4/18/2018 6:51 PM, l not -l wrote: > >On 18-Apr-2018, jmcquown > wrote: > > > > > A pan fried cod fillet dredged in Zatarain's "Fish Fri" > > > breading mix. > > > I'll also be cooking lucretia's favorite thing (kidding!), > > > yellow squash > > > sliced into coins, tossed in the same seasoning mix and also > > > pan fried. > > > Quite tasty. > > > Yum! I love fried cod. Do you use condiments with your? I like > > cocktail sauce and malt vinegar; not at the same time, I > > alternate, or do without, depending on mood. With a breading > > like Zatarain's, I'd probably go with cocktail sauce or no sauce. > > With batter coatings, I generally like malt vinegar. > > > I prefer it without sauce or condiments, although I do find a splash > of wine vinegar is sometimes nice. Unfortunately I don't have any > malt vinegar on hand but I like that, too. > > > Dinner today here was also fish; seafood stuffed tilapia, simply > > seasoned with Old Bay. > > I love seafood stuffed fish. Good golly, one of my RFC signature > dishes is seafood stuffed flounder. When flounder got to be too > expensive I made the same dish using tilapia. > > Hey, look what I found! My recipe, a re-creation posted in 2006. I > figured out how to do this by watching the guys on the line at Red > Lobster back in 1981. > > 4 flounder fillets, about 1-1/2 lbs. of like size > 1/4 c. minced onion > 1/4 c. minced celery > 2 cloves garlic, minced > 1-1/2 Tbs. mayonnaise > dash Tabasco sauce > dash cayenne pepper > dash salt > 4 Tbs. butter > 1/2 c. dried breadcrumbs > 1/4 tsp. dry mustard > 1 Tbs. lemon juice > 6 oz. flaked crabmeat > 2 oz. diced shrimp (or use canned baby shrimp) > 2-3 Tbs. melted butter > Sweet ground paprika for colour > 1/2 c. milk > vegetable cooking spray > > Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter > until translucent. Transfer to a mixing bowl and combine with > breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, > Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make > stuffing.Spray a 13X9 inch baking dish with vegetable cooking spray. > Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing > onto the center of the fillets, mounding it up in the center. Split > the remaining fillets in half lengthwise. Wrap each of the two halves > around the stuffing on top of the stuffed fillet, covering the sides > but leaving the stuffing visible in the center. Secure overlapping > ends with toothpicks if needed. Brush all over with melted butter. > Sprinkle with paprika. Pour the milk around the fish (this keeps the > fish moist during baking). Bake for 20-25 minutes until fish flakes > easily with a fork, brushing with melted butter about halfway through > cooking. Serves 2. > > > Green beans sauteed in butter with > > shallot. I ran out of fresh fruit, so dessert was Del Monte No > > Sugar Added Very Cherry Fruit Cocktail. A tall glass of iced > > lemon water was my drink of choice. > > > Sounds good to me. > > Now you've got me wanting to make that stuffed fish again. Damn. I > don't have enough fillets. I do have some canned crab but no canned > shrimp. Dammit. LOL Enjoy! > > Jill > > Jill Grin, I like the recipe but I have a bigger household so we use a whole cleaned flounder and stuff the cavity from cleaning it out. |
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Dinner 4/18/18 Will Be...
Bruce wrote:
> On Fri, 20 Apr 2018 13:29:33 -0700 (PDT), Cindy Hamilton > > wrote: > >> On Friday, April 20, 2018 at 2:14:52 PM UTC-4, Gary wrote: >> >>> Me: Kiss my ass. If you respected and honored the bear, you >>> wouldn't have shot it. Now you're all happy and bragging about >>> your great kill, meanwhile that bear is dead.....DEAD! >> >> Once it's dead, it's beyond starvation, disease, or pain. The >> natural state of an animal is stress. > > You've never had a good look at cows, city slicker. Most of the time, > they're as relaxed as can be. They're even relaxing to watch. > My neighbors have many cows. The fence runs just a few feet from my cabin. Last week, there was a big tussle in his herd. Kicking, head butting and lots of cows fighting. Bellowing and running amuk. I don't know what caused it, perhaps a new animal put in the herd? This week, one of his heifers escaped and came over here to graze and lay about. In the end though, he doesn't invest and work for the cows to live the high life. Beautiful animals, but they will end up as food: mcdonalds crappy hamburgers, or perhaps some will be served as fine steaks in fancy restaurants. If you wish, you can fly over here, I'll introduce you to him, and I'm sure he will sell you the entire herd so that you can proclaim them as sacred beasts and build yourself a new religion to worship these cows. You can be the L. Ron Hubbard of the 2010's |
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Dinner 4/18/18 Will Be...
Bruce wrote:
> On Fri, 20 Apr 2018 13:54:41 -0700 (PDT), dsi1 > > wrote: > >> On Friday, April 20, 2018 at 1:48:30 AM UTC-10, sanne wrote: >>> >>> Now we're talking! - Exactly our feelings, but then we learned about our >>> source for meat - stress-less, happy lives; quick, unexpected deaths. >>> >>> Bye, Sanne. >> >> My neighbor used to kneel alongside his pigs to kill them. He would press then to him and poke them with a sharp knife in their neck artery. They were comfortable and never knew a thing. For all I know, they might have been happy too. Sounds like a pretty good way to go. > > Lol, the things people think of to justify themselves. It's better for > the animal, because it was stressed. It like being killed, it was very > comfortable. Creepy. > Just a thought here Bruce ... Why not start up a foundation or organization for people to offer themselves up for petfood? The big draw would be that you don't die for nothing. You will go to feed a hungry pet, and reduce other animals from dying to make pet food. In the end, it's a win/win. You can be a few hundred tins of alpo or fancy feast cat food, and no longer have to wring your wrists about animals being used as food. Yumm, canned bruce ... here kitty kitty kitty. |
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Dinner 4/18/18 Will Be...
On Fri, 20 Apr 2018 18:24:17 -0500, Hank Rogers >
wrote: >My neighbors have many cows. The fence runs just a few feet from my >cabin. Last week, there was a big tussle in his herd. Kicking, head >butting and lots of cows fighting. Bellowing and running amuk. I don't >know what caused it, perhaps a new animal put in the herd? > >This week, one of his heifers escaped and came over here to graze and >lay about. > >In the end though, he doesn't invest and work for the cows to live the >high life. Beautiful animals, but they will end up as food: mcdonalds >crappy hamburgers, or perhaps some will be served as fine steaks in >fancy restaurants. > >If you wish, you can fly over here, I'll introduce you to him, and I'm >sure he will sell you the entire herd so that you can proclaim them as >sacred beasts and build yourself a new religion to worship these cows. > >You can be the L. Ron Hubbard of the 2010's Knowing that someone doesn't eat meat sure gets carnivores worked up! |
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Dinner 4/18/18 Will Be...
On 2018-04-20 7:39 PM, Bruce wrote:
>> If you wish, you can fly over here, I'll introduce you to him, and I'm >> sure he will sell you the entire herd so that you can proclaim them as >> sacred beasts and build yourself a new religion to worship these cows. >> >> You can be the L. Ron Hubbard of the 2010's > > Knowing that someone doesn't eat meat sure gets carnivores worked up! Wow. You are really hung up on that persecution complex. |
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Dinner 4/18/18 Will Be...
On Fri, 20 Apr 2018 19:42:40 -0400, Dave Smith
> wrote: >On 2018-04-20 7:39 PM, Bruce wrote: > >>> If you wish, you can fly over here, I'll introduce you to him, and I'm >>> sure he will sell you the entire herd so that you can proclaim them as >>> sacred beasts and build yourself a new religion to worship these cows. >>> >>> You can be the L. Ron Hubbard of the 2010's >> >> Knowing that someone doesn't eat meat sure gets carnivores worked up! > > >Wow. You are really hung up on that persecution complex. Am I being persecuted? Damn! |
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Dinner 4/18/18 Will Be...
> wrote in message ... > On Fri, 20 Apr 2018 00:57:43 -0700, "Julie Bove" > > wrote: > >> >>"Bruce" > wrote in message . .. >>> On Thu, 19 Apr 2018 02:48:39 -0000 (UTC), Wayne Boatwright >>> > wrote: >>> >>>>On Wed 18 Apr 2018 02:48:39p, jmcquown told us... >>>> >>>>> A pan fried cod fillet dredged in Zatarain's "Fish Fri" breading >>>>> mix. I'll also be cooking lucretia's favorite thing (kidding!), >>>>> yellow squash sliced into coins, tossed in the same seasoning mix >>>>> and also pan fried. Quite tasty. >>>>> >>>>> Jill >>>> >>>>I love yellow squash but I hate zucchini. >> >>Ooh! Ima get some big ones tomorrow and stuff them. > > Where? http://www.countryfarmsmarket.com/ |
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Dinner 4/18/18 Will Be...
"dsi1" > wrote in message ... On Thursday, April 19, 2018 at 11:09:33 PM UTC-10, Ophelia wrote: > > That looks good. Share the recipe? It's not really a recipe but mostly a form/style. You use standard breading technique on a medium thickness to thin piece of pork. Most folks will use a pork loin but I used a pork shoulder. What makes it tonkatsu is the use of panko. Typically, tonkatsu is served with finely shredded cabbage either on the bottom or on the side. It is important to serve tonkatsu with tonkatsu sauce. Tonkatsu used to be a very popular dish in Hawaii. These days, most folks eat chicken katsu instead. It's totally amazing how much chicken katsu is eaten here. I'm waiting for it to catch on on the mainland. It is like fried chicken perfected. You don't eat it with your hands. You use a knife and fork or chopsticks - like civilized human beings. http://www.geniuskitchen.com/recipe/...n-katsu-118735 Chicken is popular here. |
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Dinner 4/18/18 Will Be...
> wrote in message ... > On Fri, 20 Apr 2018 01:10:00 -0700, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Thu, 19 Apr 2018 02:48:39 -0000 (UTC), Wayne Boatwright >>> > wrote: >>> >>> snip >>> I love yellow >>>>squash but I hate zucchini. >>> >>> to me all summer squash are the same. I'm trying an Italian zucchini >>> in the garden this summer that is supposed to have a nutty taste. >>> shrug. I only grow zucchini for a couple of recipes that I make. >>> Janet US >> >>I got a lighter green summer squash at Country Market. It was good and had >>a >>firmer texture than the yellow or zucchini. > > My favorite summer squash are pattypans... very nice sliced > equatertorilly and grilled. I have not seen those in any stores for some time. Used to buy baby ones in CA. |
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Dinner 4/18/18 Will Be...
"sanne" > wrote in message ... > Am Freitag, 20. April 2018 13:51:09 UTC+2 schrieb Bruce: >> On Fri, 20 Apr 2018 04:48:27 -0700 (PDT), sanne wrote: >> >> >Am Freitag, 20. April 2018 10:58:37 UTC+2 schrieb Bruce: >> >> On Thu, 19 Apr 2018 07:07:02 -0700 (PDT), Cindy Hamilton >> >> > wrote: >> >> >> >> >On Thursday, April 19, 2018 at 6:40:44 AM UTC-4, Bruce wrote: >> >> >> On Thu, 19 Apr 2018 03:26:16 -0700 (PDT), Cindy Hamilton >> >> >> > wrote: >> >> >> >> >> >> >On Thursday, April 19, 2018 at 1:56:56 AM UTC-4, Bruce wrote: >> >> >> >> On Thu, 19 Apr 2018 02:48:39 -0000 (UTC), Wayne Boatwright >> >> >> >> > wrote: >> >> >> >> >> >> >> >> >I don't fry fish at home, as David hates the smell. I love >> >> >> >> >yellow >> >> >> >> >squash but I hate zucchini. >> >> >> >> >> >> >> >> 2 snowflakes. Is there a snowflake virus going around or >> >> >> >> something? >> >> >> > >> >> >> >Everybody has likes and dislikes; what's the point of carping on >> >> >> >them? >> >> >> >> >> >> They're snowflakes who need a bit of famine to grow up. >> >> > >> >> >You need a bit of famine to grow up and eat meat. >> >> >> >> It's not that I can't eat meat or that it makes me "puke". I actually >> >> love it, but I'd feel sorry for the animals. >> > >> >Now we're talking! - Exactly our feelings, but then we learned about our >> >source for meat - stress-less, happy lives; quick, unexpected deaths. >> >> That beats the industry meat that most people in this group eat. Where >> the only concern is how many cents per lbs it costs. > > Fun fact: a reasonably decent butcher doesn't charge less than we pay. > Cheap meat contains so much water (besides ugly stuff) that you have to > seriously recalculate what you get for your money. > Same with eggs, milk, butter,... fish... > > Bye, Sanne. This is why I generally try to buy the best meat but only use a little per meal. I often eat no meat myself. This time of year, fresh vegetables are plentiful and soon even more plentiful. |
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Dinner 4/18/18 Will Be...
"Steve 'Cannabis Oil' Wertz" > wrote in message ... > Cheri wrote: > >> "Steve 'Cannabis Oil' Wertz" > wrote in >> message >> >> > My cage - free organic chicken died in a car accident whilst driving to >> > the beach on a sunny summer afternoon... >> > >> > -- >> > Best >> > Greg >> >> It had better have been a high end car. ;-) > > > It was the Oscar Mayer Wienermobile... > > ;-p Hehehe. |
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Dinner 4/18/18 Will Be...
"dsi1" wrote in message ... On Thursday, April 19, 2018 at 11:09:33 PM UTC-10, Ophelia wrote: > > That looks good. Share the recipe? It's not really a recipe but mostly a form/style. You use standard breading technique on a medium thickness to thin piece of pork. Most folks will use a pork loin but I used a pork shoulder. What makes it tonkatsu is the use of panko. Typically, tonkatsu is served with finely shredded cabbage either on the bottom or on the side. It is important to serve tonkatsu with tonkatsu sauce. Tonkatsu used to be a very popular dish in Hawaii. These days, most folks eat chicken katsu instead. It's totally amazing how much chicken katsu is eaten here. I'm waiting for it to catch on on the mainland. It is like fried chicken perfected. You don't eat it with your hands. You use a knife and fork or chopsticks - like civilized human beings. http://www.geniuskitchen.com/recipe/...n-katsu-118735 == Thanks very much) I'll warn him about no hands ... <g> |
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Dinner 4/18/18 Will Be...
On Friday, April 20, 2018 at 4:38:58 PM UTC-4, Bruce wrote:
> On Fri, 20 Apr 2018 13:29:33 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Friday, April 20, 2018 at 2:14:52 PM UTC-4, Gary wrote: > > > >> Me: Kiss my ass. If you respected and honored the bear, you > >> wouldn't have shot it. Now you're all happy and bragging about > >> your great kill, meanwhile that bear is dead.....DEAD! > > > >Once it's dead, it's beyond starvation, disease, or pain. The > >natural state of an animal is stress. > > You've never had a good look at cows, city slicker. Most of the time, > they're as relaxed as can be. They're even relaxing to watch. He was talking about bears, and hunting in general. Cindy Hamilton |
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Dinner 4/18/18 Will Be...
On Sat, 21 Apr 2018 03:49:05 -0700 (PDT), Cindy Hamilton
> wrote: >On Friday, April 20, 2018 at 4:38:58 PM UTC-4, Bruce wrote: >> On Fri, 20 Apr 2018 13:29:33 -0700 (PDT), Cindy Hamilton >> > wrote: >> >> >On Friday, April 20, 2018 at 2:14:52 PM UTC-4, Gary wrote: >> > >> >> Me: Kiss my ass. If you respected and honored the bear, you >> >> wouldn't have shot it. Now you're all happy and bragging about >> >> your great kill, meanwhile that bear is dead.....DEAD! >> > >> >Once it's dead, it's beyond starvation, disease, or pain. The >> >natural state of an animal is stress. >> >> You've never had a good look at cows, city slicker. Most of the time, >> they're as relaxed as can be. They're even relaxing to watch. > >He was talking about bears, and hunting in general. "The natural state of an animal is stress." (Cindy) |
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Dinner 4/18/18 Will Be...
Julie Bove wrote:
(snippies) > This is why I generally try to buy the best meat but only use a > little per meal. I often eat no meat myself. This time of year, fresh > vegetables are plentiful and soon even more plentiful. I'm with you. This morning I was making lentil 'hummus' and as I cooked them my daughter decided a good day to make a lentil stew/Dal. She stole 1/2 of the hummus lentils while still whole and almost done ;-) This seems up your eating habits although I am not sure if the spice blend matches you? sweated 1/2 a small onion in 2 TB olive oil (the cheap type of oil) Shaved 2 small carrots into it as it softened added roughly 8oz of mostly cooked lentils (Tandoori added) sprinkled with dried minced garlic and some dried green/red bell peppers 28oz can chopped tomatoes 2 cups vegetable broth Taste tested and adjusted tandoori up a bit So, be eating lots of lentils here for a few days! Fine with us! |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
On 4/20/2018 7:09 PM, cshenk wrote:
> jmcquown wrote: > >> On 4/18/2018 6:51 PM, l not -l wrote: >>> On 18-Apr-2018, jmcquown > wrote: >>> >>>> A pan fried cod fillet dredged in Zatarain's "Fish Fri" >>>> breading mix. >>>> I'll also be cooking lucretia's favorite thing (kidding!), >>>> yellow squash >>>> sliced into coins, tossed in the same seasoning mix and also >>>> pan fried. >>>> Quite tasty. >> >>> Yum! I love fried cod. Do you use condiments with your? I like >>> cocktail sauce and malt vinegar; not at the same time, I >>> alternate, or do without, depending on mood. With a breading >>> like Zatarain's, I'd probably go with cocktail sauce or no sauce. >>> With batter coatings, I generally like malt vinegar. >>> >> I prefer it without sauce or condiments, although I do find a splash >> of wine vinegar is sometimes nice. Unfortunately I don't have any >> malt vinegar on hand but I like that, too. >> >>> Dinner today here was also fish; seafood stuffed tilapia, simply >>> seasoned with Old Bay. >> >> I love seafood stuffed fish. Good golly, one of my RFC signature >> dishes is seafood stuffed flounder. When flounder got to be too >> expensive I made the same dish using tilapia. >> >> Hey, look what I found! My recipe, a re-creation posted in 2006. I >> figured out how to do this by watching the guys on the line at Red >> Lobster back in 1981. >> >> 4 flounder fillets, about 1-1/2 lbs. of like size >> 1/4 c. minced onion >> 1/4 c. minced celery >> 2 cloves garlic, minced >> 1-1/2 Tbs. mayonnaise >> dash Tabasco sauce >> dash cayenne pepper >> dash salt >> 4 Tbs. butter >> 1/2 c. dried breadcrumbs >> 1/4 tsp. dry mustard >> 1 Tbs. lemon juice >> 6 oz. flaked crabmeat >> 2 oz. diced shrimp (or use canned baby shrimp) >> 2-3 Tbs. melted butter >> Sweet ground paprika for colour >> 1/2 c. milk >> vegetable cooking spray >> >> Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter >> until translucent. Transfer to a mixing bowl and combine with >> breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, >> Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make >> stuffing.Spray a 13X9 inch baking dish with vegetable cooking spray. >> Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing >> onto the center of the fillets, mounding it up in the center. Split >> the remaining fillets in half lengthwise. Wrap each of the two halves >> around the stuffing on top of the stuffed fillet, covering the sides >> but leaving the stuffing visible in the center. Secure overlapping >> ends with toothpicks if needed. Brush all over with melted butter. >> Sprinkle with paprika. Pour the milk around the fish (this keeps the >> fish moist during baking). Bake for 20-25 minutes until fish flakes >> easily with a fork, brushing with melted butter about halfway through >> cooking. Serves 2. >> >> >> Now you've got me wanting to make that stuffed fish again. Damn. I >> don't have enough fillets. I do have some canned crab but no canned >> shrimp. Dammit. LOL Enjoy! >> >> Jill >> > > Grin, I like the recipe but I have a bigger household so we use a whole > cleaned flounder and stuff the cavity from cleaning it out. > Wait, what? This recipe was not designed for stuffing a whole cleaned flounder, not if you're talking about an actual whole fish. Again, what? Jill |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
On Sat, 21 Apr 2018 20:01:31 -0400, jmcquown >
wrote: >On 4/20/2018 7:09 PM, cshenk wrote: >> jmcquown wrote: >> >>> On 4/18/2018 6:51 PM, l not -l wrote: >>>> On 18-Apr-2018, jmcquown > wrote: >>>> >>>>> A pan fried cod fillet dredged in Zatarain's "Fish Fri" >>>>> breading mix. >>>>> I'll also be cooking lucretia's favorite thing (kidding!), >>>>> yellow squash >>>>> sliced into coins, tossed in the same seasoning mix and also >>>>> pan fried. >>>>> Quite tasty. >>> >>>> Yum! I love fried cod. Do you use condiments with your? I like >>>> cocktail sauce and malt vinegar; not at the same time, I >>>> alternate, or do without, depending on mood. With a breading >>>> like Zatarain's, I'd probably go with cocktail sauce or no sauce. >>>> With batter coatings, I generally like malt vinegar. >>>> >>> I prefer it without sauce or condiments, although I do find a splash >>> of wine vinegar is sometimes nice. Unfortunately I don't have any >>> malt vinegar on hand but I like that, too. >>> >>>> Dinner today here was also fish; seafood stuffed tilapia, simply >>>> seasoned with Old Bay. >>> >>> I love seafood stuffed fish. Good golly, one of my RFC signature >>> dishes is seafood stuffed flounder. When flounder got to be too >>> expensive I made the same dish using tilapia. >>> >>> Hey, look what I found! My recipe, a re-creation posted in 2006. I >>> figured out how to do this by watching the guys on the line at Red >>> Lobster back in 1981. >>> >>> 4 flounder fillets, about 1-1/2 lbs. of like size >>> 1/4 c. minced onion >>> 1/4 c. minced celery >>> 2 cloves garlic, minced >>> 1-1/2 Tbs. mayonnaise >>> dash Tabasco sauce >>> dash cayenne pepper >>> dash salt >>> 4 Tbs. butter >>> 1/2 c. dried breadcrumbs >>> 1/4 tsp. dry mustard >>> 1 Tbs. lemon juice >>> 6 oz. flaked crabmeat >>> 2 oz. diced shrimp (or use canned baby shrimp) >>> 2-3 Tbs. melted butter >>> Sweet ground paprika for colour >>> 1/2 c. milk >>> vegetable cooking spray >>> >>> Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter >>> until translucent. Transfer to a mixing bowl and combine with >>> breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, >>> Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make >>> stuffing.Spray a 13X9 inch baking dish with vegetable cooking spray. >>> Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing >>> onto the center of the fillets, mounding it up in the center. Split >>> the remaining fillets in half lengthwise. Wrap each of the two halves >>> around the stuffing on top of the stuffed fillet, covering the sides >>> but leaving the stuffing visible in the center. Secure overlapping >>> ends with toothpicks if needed. Brush all over with melted butter. >>> Sprinkle with paprika. Pour the milk around the fish (this keeps the >>> fish moist during baking). Bake for 20-25 minutes until fish flakes >>> easily with a fork, brushing with melted butter about halfway through >>> cooking. Serves 2. >>> >>> >>> Now you've got me wanting to make that stuffed fish again. Damn. I >>> don't have enough fillets. I do have some canned crab but no canned >>> shrimp. Dammit. LOL Enjoy! >>> >>> Jill >>> >> >> Grin, I like the recipe but I have a bigger household so we use a whole >> cleaned flounder and stuff the cavity from cleaning it out. >> >Wait, what? This recipe was not designed for stuffing a whole cleaned >flounder, not if you're talking about an actual whole fish. Again, what? > >Jill Hmm... a whole flounder is barely enough for two small eaters... Typically a seafood restaurant menu will list a whole stuffed flounder as an entree, meant for one. I've caught a lot of flounder... one feeds one five year old child... after cleaning it weighs like six ounces. Perhaps she's thinking of fluke (aka doormat), another flat fish but much larger. https://www.reluctantgourmet.com/flu...he-difference/ |
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Dinner 4/18/18 Will Be...
Julie Bove wrote:
> > "sanne" > wrote in message > ... > > Am Freitag, 20. April 2018 13:51:09 UTC+2 schrieb Bruce: > > > On Fri, 20 Apr 2018 04:48:27 -0700 (PDT), sanne wrote: > > > > > > > Am Freitag, 20. April 2018 10:58:37 UTC+2 schrieb Bruce: > >>>> On Thu, 19 Apr 2018 07:07:02 -0700 (PDT), Cindy Hamilton > >>>> > wrote: > > > > > > >>>> >On Thursday, April 19, 2018 at 6:40:44 AM UTC-4, Bruce wrote: > >>>> >> On Thu, 19 Apr 2018 03:26:16 -0700 (PDT), Cindy Hamilton > >>>> >> > wrote: > >>>> >> > >>>> >> >On Thursday, April 19, 2018 at 1:56:56 AM UTC-4, Bruce wrote: > >>>> >> >> On Thu, 19 Apr 2018 02:48:39 -0000 (UTC), Wayne Boatwright > >>>> >> >> > wrote: > >>>> >> >> > >>>> >> >> >I don't fry fish at home, as David hates the smell. I > love >> >> >> >yellow >>>> >> >> >squash but I hate zucchini. > >>>> >> >> > >>>> >> >> 2 snowflakes. Is there a snowflake virus going around or > >> >> >> something? >>>> >> > > >>>> >> >Everybody has likes and dislikes; what's the point of > carping on >> >> >them? >>>> >> > >>>> >> They're snowflakes who need a bit of famine to grow up. > >>>> > > >>>> >You need a bit of famine to grow up and eat meat. > > > > > > >>>> It's not that I can't eat meat or that it makes me "puke". I > actually >>>> love it, but I'd feel sorry for the animals. > > > > > > > > Now we're talking! - Exactly our feelings, but then we learned > > > > about our source for meat - stress-less, happy lives; quick, > > > > unexpected deaths. > > > > > > That beats the industry meat that most people in this group eat. > > > Where the only concern is how many cents per lbs it costs. > > > > Fun fact: a reasonably decent butcher doesn't charge less than we > > pay. Cheap meat contains so much water (besides ugly stuff) that > > you have to seriously recalculate what you get for your money. > > Same with eggs, milk, butter,... fish... > > > > Bye, Sanne. > > This is why I generally try to buy the best meat but only use a > little per meal. I often eat no meat myself. This time of year, fresh > vegetables are plentiful and soon even more plentiful. Yesterday was a meatless day. Not for any particular reason other than that's how it turned out what we wanted to cook. |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
jmcquown wrote:
> On 4/20/2018 7:09 PM, cshenk wrote: > > jmcquown wrote: > > > > > On 4/18/2018 6:51 PM, l not -l wrote: > >>>On 18-Apr-2018, jmcquown > wrote: > > > > > > > > > A pan fried cod fillet dredged in Zatarain's "Fish Fri" > > > > > breading mix. > > > > > I'll also be cooking lucretia's favorite thing (kidding!), > > > > > yellow squash > > > > > sliced into coins, tossed in the same seasoning mix and also > > > > > pan fried. > > > > > Quite tasty. > > > > > > > Yum! I love fried cod. Do you use condiments with your? I like > > > > cocktail sauce and malt vinegar; not at the same time, I > > > > alternate, or do without, depending on mood. With a breading > > > > like Zatarain's, I'd probably go with cocktail sauce or no > > > > sauce. > >>> With batter coatings, I generally like malt vinegar. > > > > > > > I prefer it without sauce or condiments, although I do find a > > > splash of wine vinegar is sometimes nice. Unfortunately I don't > > > have any malt vinegar on hand but I like that, too. > > > > > > > Dinner today here was also fish; seafood stuffed tilapia, simply > > > > seasoned with Old Bay. > > > > > > I love seafood stuffed fish. Good golly, one of my RFC signature > > > dishes is seafood stuffed flounder. When flounder got to be too > > > expensive I made the same dish using tilapia. > > > > > > Hey, look what I found! My recipe, a re-creation posted in 2006. > > > I figured out how to do this by watching the guys on the line at > > > Red Lobster back in 1981. > > > > > > 4 flounder fillets, about 1-1/2 lbs. of like size > > > 1/4 c. minced onion > > > 1/4 c. minced celery > > > 2 cloves garlic, minced > > > 1-1/2 Tbs. mayonnaise > > > dash Tabasco sauce > > > dash cayenne pepper > > > dash salt > > > 4 Tbs. butter > > > 1/2 c. dried breadcrumbs > > > 1/4 tsp. dry mustard > > > 1 Tbs. lemon juice > > > 6 oz. flaked crabmeat > > > 2 oz. diced shrimp (or use canned baby shrimp) > > > 2-3 Tbs. melted butter > > > Sweet ground paprika for colour > > > 1/2 c. milk > > > vegetable cooking spray > > > > > > Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. > > > butter until translucent. Transfer to a mixing bowl and combine > > > with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and > > > shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to > > > make stuffing.Spray a 13X9 inch baking dish with vegetable > > > cooking spray. Place 2 flounder fillets in the dish. Spoon the > > > crabmeat stuffing onto the center of the fillets, mounding it up > > > in the center. Split the remaining fillets in half lengthwise. > > > Wrap each of the two halves around the stuffing on top of the > > > stuffed fillet, covering the sides but leaving the stuffing > > > visible in the center. Secure overlapping ends with toothpicks if > > > needed. Brush all over with melted butter. Sprinkle with > > > paprika. Pour the milk around the fish (this keeps the fish moist > > > during baking). Bake for 20-25 minutes until fish flakes easily > > > with a fork, brushing with melted butter about halfway through > > > cooking. Serves 2. > > > > > > > > > Now you've got me wanting to make that stuffed fish again. Damn. > > > I don't have enough fillets. I do have some canned crab but no > > > canned shrimp. Dammit. LOL Enjoy! > > > > > > Jill > > > > > > > Grin, I like the recipe but I have a bigger household so we use a > > whole cleaned flounder and stuff the cavity from cleaning it out. > > > Wait, what? This recipe was not designed for stuffing a whole > cleaned flounder, not if you're talking about an actual whole fish. > Again, what? > > Jill Sorry Jill, just a side comment that I liked the sounds of your stuffing. Yes, in my case we get a whole flounder, head and all. Once cleaned, depending on size of fish, I will need 3-5 cups of 'stuffing'. If you don't mind, here's how I would adjust yours. I'd obviously up the amounts to suit our total volume by making 2-3 times the recipe. I left the amounts to match your recipe so it's less confusing as they match mine close enough. This is more a simple minor adjust for our tastes at my home and what I commonly have on hand, not that there is anything at all wrong with your version! 1/4 c. minced onion - Yup, I am apt to use Vidalia 1/4 c. minced celery - I have celery seed and seldom actual celery 2 cloves garlic, minced - We'd use 3 1-1/2 Tbs. mayonnaise - We'd omit this but see below on mustard dash Tabasco sauce - Gojuchang (a Korean hot sauce) dash cayenne pepper - Omit as the above hot sauce makes it not needed dash salt- omit or replace with a pinch MSG 4 Tbs. butter - Love it! 1/2 c. dried breadcrumbs - Yup! 1/4 tsp. dry mustard - I'd probably use 1TB prepared grainy mustard 1 Tbs. lemon juice - Yup! 6 oz. flaked crabmeat - Yup but I use the fake stuff 2 oz. diced shrimp (or canned baby shrimp) - I might omit if not handy Sweet ground paprika for colour - used inside the fish before stuffing 1/2 c. milk - Dashi instead It's mostly really close in profile and adjustments are more what we have handy here. I'd also use a red onion for the colorful effect sometimes and normally have on on hand. Don's salt sensitive for his blood pressure so that's why omitted (we do that with most dishes and instead salt at the table). I think the only true 'shift' was dashi for the milk? And Celery seed instead of celery. The volume of the celery might be replaced by other green things handy here such as broccoli stems. |
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Dinner 4/18/18 Will Be...
Cheri wrote:
> > "Gary" wrote: > >I was hunting for sport, not survival and > > how dare I end a life...some cool creature that was just out > > minding its own business and having breakfast. > > I think people that hunt and don't consume what they hunt, should be hunted. I agree. Just in case you got the wrong idea about me...In my short hunting time, I always ate what I killed. When I said "I was hunting for sport, not survival", all I meant was that it wasn't crucial to provide for a family like my grandfather did. It sounded fun to me until I actually killed some creature. At that point, it wasn't so fun. So I quit. You probably knew that anyway, hopefully. |
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Dinner 4/18/18 Will Be...
cshenk wrote:
> > Yesterday was a meatless day. Not for any particular reason other than > that's how it turned out what we wanted to cook. I do that often. Bruce will be happy with all this info. |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
"cshenk" wrote in message ... jmcquown wrote: > On 4/20/2018 7:09 PM, cshenk wrote: > > jmcquown wrote: > > > > > On 4/18/2018 6:51 PM, l not -l wrote: > >>>On 18-Apr-2018, jmcquown > wrote: > > > > > > > > > A pan fried cod fillet dredged in Zatarain's "Fish Fri" > > > > > breading mix. > > > > > I'll also be cooking lucretia's favorite thing (kidding!), > > > > > yellow squash > > > > > sliced into coins, tossed in the same seasoning mix and also > > > > > pan fried. > > > > > Quite tasty. > > > > > > > Yum! I love fried cod. Do you use condiments with your? I like > > > > cocktail sauce and malt vinegar; not at the same time, I > > > > alternate, or do without, depending on mood. With a breading > > > > like Zatarain's, I'd probably go with cocktail sauce or no > > > > sauce. > >>> With batter coatings, I generally like malt vinegar. > > > > > > > I prefer it without sauce or condiments, although I do find a > > > splash of wine vinegar is sometimes nice. Unfortunately I don't > > > have any malt vinegar on hand but I like that, too. > > > > > > > Dinner today here was also fish; seafood stuffed tilapia, simply > > > > seasoned with Old Bay. > > > > > > I love seafood stuffed fish. Good golly, one of my RFC signature > > > dishes is seafood stuffed flounder. When flounder got to be too > > > expensive I made the same dish using tilapia. > > > > > > Hey, look what I found! My recipe, a re-creation posted in 2006. > > > I figured out how to do this by watching the guys on the line at > > > Red Lobster back in 1981. > > > > > > 4 flounder fillets, about 1-1/2 lbs. of like size > > > 1/4 c. minced onion > > > 1/4 c. minced celery > > > 2 cloves garlic, minced > > > 1-1/2 Tbs. mayonnaise > > > dash Tabasco sauce > > > dash cayenne pepper > > > dash salt > > > 4 Tbs. butter > > > 1/2 c. dried breadcrumbs > > > 1/4 tsp. dry mustard > > > 1 Tbs. lemon juice > > > 6 oz. flaked crabmeat > > > 2 oz. diced shrimp (or use canned baby shrimp) > > > 2-3 Tbs. melted butter > > > Sweet ground paprika for colour > > > 1/2 c. milk > > > vegetable cooking spray > > > > > > Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. > > > butter until translucent. Transfer to a mixing bowl and combine > > > with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and > > > shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to > > > make stuffing.Spray a 13X9 inch baking dish with vegetable > > > cooking spray. Place 2 flounder fillets in the dish. Spoon the > > > crabmeat stuffing onto the center of the fillets, mounding it up > > > in the center. Split the remaining fillets in half lengthwise. > > > Wrap each of the two halves around the stuffing on top of the > > > stuffed fillet, covering the sides but leaving the stuffing > > > visible in the center. Secure overlapping ends with toothpicks if > > > needed. Brush all over with melted butter. Sprinkle with > > > paprika. Pour the milk around the fish (this keeps the fish moist > > > during baking). Bake for 20-25 minutes until fish flakes easily > > > with a fork, brushing with melted butter about halfway through > > > cooking. Serves 2. > > > > > > > > > Now you've got me wanting to make that stuffed fish again. Damn. > > > I don't have enough fillets. I do have some canned crab but no > > > canned shrimp. Dammit. LOL Enjoy! > > > > > > Jill > > > > > > > Grin, I like the recipe but I have a bigger household so we use a > > whole cleaned flounder and stuff the cavity from cleaning it out. > > > Wait, what? This recipe was not designed for stuffing a whole > cleaned flounder, not if you're talking about an actual whole fish. > Again, what? > > Jill Sorry Jill, just a side comment that I liked the sounds of your stuffing. Yes, in my case we get a whole flounder, head and all. Once cleaned, depending on size of fish, I will need 3-5 cups of 'stuffing'. If you don't mind, here's how I would adjust yours. I'd obviously up the amounts to suit our total volume by making 2-3 times the recipe. I left the amounts to match your recipe so it's less confusing as they match mine close enough. This is more a simple minor adjust for our tastes at my home and what I commonly have on hand, not that there is anything at all wrong with your version! 1/4 c. minced onion - Yup, I am apt to use Vidalia 1/4 c. minced celery - I have celery seed and seldom actual celery 2 cloves garlic, minced - We'd use 3 1-1/2 Tbs. mayonnaise - We'd omit this but see below on mustard dash Tabasco sauce - Gojuchang (a Korean hot sauce) dash cayenne pepper - Omit as the above hot sauce makes it not needed dash salt- omit or replace with a pinch MSG 4 Tbs. butter - Love it! 1/2 c. dried breadcrumbs - Yup! 1/4 tsp. dry mustard - I'd probably use 1TB prepared grainy mustard 1 Tbs. lemon juice - Yup! 6 oz. flaked crabmeat - Yup but I use the fake stuff 2 oz. diced shrimp (or canned baby shrimp) - I might omit if not handy Sweet ground paprika for colour - used inside the fish before stuffing 1/2 c. milk - Dashi instead It's mostly really close in profile and adjustments are more what we have handy here. I'd also use a red onion for the colorful effect sometimes and normally have on on hand. Don's salt sensitive for his blood pressure so that's why omitted (we do that with most dishes and instead salt at the table). I think the only true 'shift' was dashi for the milk? And Celery seed instead of celery. The volume of the celery might be replaced by other green things handy here such as broccoli stems. == Do you make your own dashi? |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
On 4/22/2018 11:38 AM, cshenk wrote:
> jmcquown wrote: > >> On 4/20/2018 7:09 PM, cshenk wrote: >>> jmcquown wrote: >>> >>>> On 4/18/2018 6:51 PM, l not -l wrote: >>>>> Dinner today here was also fish; seafood stuffed tilapia, simply >>>>> seasoned with Old Bay. >>>> >>>> I love seafood stuffed fish. Good golly, one of my RFC signature >>>> dishes is seafood stuffed flounder. When flounder got to be too >>>> expensive I made the same dish using tilapia. >>>> >>>> Hey, look what I found! My recipe, a re-creation posted in 2006. >>>> I figured out how to do this by watching the guys on the line at >>>> Red Lobster back in 1981. >>>> >>>> 4 flounder fillets, about 1-1/2 lbs. of like size >>>> 1/4 c. minced onion >>>> 1/4 c. minced celery >>>> 2 cloves garlic, minced >>>> 1-1/2 Tbs. mayonnaise >>>> dash Tabasco sauce >>>> dash cayenne pepper >>>> dash salt >>>> 4 Tbs. butter >>>> 1/2 c. dried breadcrumbs >>>> 1/4 tsp. dry mustard >>>> 1 Tbs. lemon juice >>>> 6 oz. flaked crabmeat >>>> 2 oz. diced shrimp (or use canned baby shrimp) >>>> 2-3 Tbs. melted butter >>>> Sweet ground paprika for colour >>>> 1/2 c. milk >>>> vegetable cooking spray >>>> >>>> Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. >>>> butter until translucent. Transfer to a mixing bowl and combine >>>> with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and >>>> shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to >>>> make stuffing.Spray a 13X9 inch baking dish with vegetable >>>> cooking spray. Place 2 flounder fillets in the dish. Spoon the >>>> crabmeat stuffing onto the center of the fillets, mounding it up >>>> in the center. Split the remaining fillets in half lengthwise. >>>> Wrap each of the two halves around the stuffing on top of the >>>> stuffed fillet, covering the sides but leaving the stuffing >>>> visible in the center. Secure overlapping ends with toothpicks if >>>> needed. Brush all over with melted butter. Sprinkle with >>>> paprika. Pour the milk around the fish (this keeps the fish moist >>>> during baking). Bake for 20-25 minutes until fish flakes easily >>>> with a fork, brushing with melted butter about halfway through >>>> cooking. Serves 2. >>>> >>>> >>>> Now you've got me wanting to make that stuffed fish again. Damn. >>>> I don't have enough fillets. I do have some canned crab but no >>>> canned shrimp. Dammit. LOL Enjoy! >>>> >>>> Jill >>>> >>> >>> Grin, I like the recipe but I have a bigger household so we use a >>> whole cleaned flounder and stuff the cavity from cleaning it out. >>> >> Wait, what? This recipe was not designed for stuffing a whole >> cleaned flounder, not if you're talking about an actual whole fish. >> Again, what? >> >> Jill > > Sorry Jill, just a side comment that I liked the sounds of your > stuffing. > I'm glad you like the idea of it. Not sure what cooking it inside an actual whole fish would be like. It really needs to be able to be brushed with butter during cooking to turn out the way my recipe was intended. All you'd need for 3 people would be 2 more fish fillets. But of course you're determined to make this into a Japanese inspired dish. Jill |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
On 4/22/2018 11:38 AM, cshenk wrote:
> jmcquown wrote: > >> On 4/20/2018 7:09 PM, cshenk wrote: >>> jmcquown wrote: >>> >>>> On 4/18/2018 6:51 PM, l not -l wrote: >>>>> On 18-Apr-2018, jmcquown > wrote: >>>>> >>>>>> A pan fried cod fillet dredged in Zatarain's "Fish Fri" >>>>>> breading mix. >>>>>> I'll also be cooking lucretia's favorite thing (kidding!), >>>>>> yellow squash >>>>>> sliced into coins, tossed in the same seasoning mix and also >>>>>> pan fried. >>>>>> Quite tasty. >>>> >>>>> Yum! I love fried cod. Do you use condiments with your? I like >>>>> cocktail sauce and malt vinegar; not at the same time, I >>>>> alternate, or do without, depending on mood. With a breading >>>>> like Zatarain's, I'd probably go with cocktail sauce or no >>>>> sauce. >>>>> With batter coatings, I generally like malt vinegar. >>>>> >>>> I prefer it without sauce or condiments, although I do find a >>>> splash of wine vinegar is sometimes nice. Unfortunately I don't >>>> have any malt vinegar on hand but I like that, too. >>>> >>>>> Dinner today here was also fish; seafood stuffed tilapia, simply >>>>> seasoned with Old Bay. >>>> >>>> I love seafood stuffed fish. Good golly, one of my RFC signature >>>> dishes is seafood stuffed flounder. When flounder got to be too >>>> expensive I made the same dish using tilapia. >>>> >>>> Hey, look what I found! My recipe, a re-creation posted in 2006. >>>> I figured out how to do this by watching the guys on the line at >>>> Red Lobster back in 1981. >>>> >>>> 4 flounder fillets, about 1-1/2 lbs. of like size >>>> 1/4 c. minced onion >>>> 1/4 c. minced celery >>>> 2 cloves garlic, minced >>>> 1-1/2 Tbs. mayonnaise >>>> dash Tabasco sauce >>>> dash cayenne pepper >>>> dash salt >>>> 4 Tbs. butter >>>> 1/2 c. dried breadcrumbs >>>> 1/4 tsp. dry mustard >>>> 1 Tbs. lemon juice >>>> 6 oz. flaked crabmeat >>>> 2 oz. diced shrimp (or use canned baby shrimp) >>>> 2-3 Tbs. melted butter >>>> Sweet ground paprika for colour >>>> 1/2 c. milk >>>> vegetable cooking spray >>>> >>>> Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. >>>> butter until translucent. Transfer to a mixing bowl and combine >>>> with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and >>>> shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to >>>> make stuffing.Spray a 13X9 inch baking dish with vegetable >>>> cooking spray. Place 2 flounder fillets in the dish. Spoon the >>>> crabmeat stuffing onto the center of the fillets, mounding it up >>>> in the center. Split the remaining fillets in half lengthwise. >>>> Wrap each of the two halves around the stuffing on top of the >>>> stuffed fillet, covering the sides but leaving the stuffing >>>> visible in the center. Secure overlapping ends with toothpicks if >>>> needed. Brush all over with melted butter. Sprinkle with >>>> paprika. Pour the milk around the fish (this keeps the fish moist >>>> during baking). Bake for 20-25 minutes until fish flakes easily >>>> with a fork, brushing with melted butter about halfway through >>>> cooking. Serves 2. >>>> >>>> >>>> Now you've got me wanting to make that stuffed fish again. Damn. >>>> I don't have enough fillets. I do have some canned crab but no >>>> canned shrimp. Dammit. LOL Enjoy! >>>> >>>> Jill >>>> >>> >>> Grin, I like the recipe but I have a bigger household so we use a >>> whole cleaned flounder and stuff the cavity from cleaning it out. >>> >> Wait, what? This recipe was not designed for stuffing a whole >> cleaned flounder, not if you're talking about an actual whole fish. >> Again, what? >> >> Jill > > Sorry Jill, just a side comment that I liked the sounds of your > stuffing. > > Yes, in my case we get a whole flounder, head and all. Once cleaned, > depending on size of fish, I will need 3-5 cups of 'stuffing'. > > If you don't mind, here's how I would adjust yours. I'd obviously up > the amounts to suit our total volume by making 2-3 times the recipe. I > left the amounts to match your recipe so it's less confusing as they > match mine close enough. > > This is more a simple minor adjust for our tastes at my home and what I > commonly have on hand, not that there is anything at all wrong with > your version! > > 1/4 c. minced onion - Yup, I am apt to use Vidalia > 1/4 c. minced celery - I have celery seed and seldom actual celery > 2 cloves garlic, minced - We'd use 3 > 1-1/2 Tbs. mayonnaise - We'd omit this but see below on mustard > dash Tabasco sauce - Gojuchang (a Korean hot sauce) > dash cayenne pepper - Omit as the above hot sauce makes it not needed > dash salt- omit or replace with a pinch MSG > 4 Tbs. butter - Love it! > 1/2 c. dried breadcrumbs - Yup! > 1/4 tsp. dry mustard - I'd probably use 1TB prepared grainy mustard > 1 Tbs. lemon juice - Yup! > 6 oz. flaked crabmeat - Yup but I use the fake stuff > 2 oz. diced shrimp (or canned baby shrimp) - I might omit if not handy > Sweet ground paprika for colour - used inside the fish before stuffing > 1/2 c. milk - Dashi instead > > It's mostly really close in profile and adjustments are more what we > have handy here. I'd also use a red onion for the colorful effect > sometimes and normally have on on hand. Don's salt sensitive for his > blood pressure so that's why omitted (we do that with most dishes and > instead salt at the table). > > I think the only true 'shift' was dashi for the milk? Sorry, but I don't equate dashi with milk. To me, milk is cows milk. > And Celery seed > instead of celery. The volume of the celery might be replaced by other > green things handy here such as broccoli stems. > Sorry, but celery seed (even ground) can not not take the place of minced fresh celery and onion sauteed in butter. You can always buy dehydrated celery if you don't use a lot of it. Jill |
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Dinner 4/18/18 Will Be...
On Sun, 22 Apr 2018 09:54:23 -0500, "cshenk" > wrote:
>Julie Bove wrote: > >> >> "sanne" > wrote in message >> ... >> > Am Freitag, 20. April 2018 13:51:09 UTC+2 schrieb Bruce: >> > > On Fri, 20 Apr 2018 04:48:27 -0700 (PDT), sanne wrote: >> > > >> > > > Am Freitag, 20. April 2018 10:58:37 UTC+2 schrieb Bruce: >> >>>> On Thu, 19 Apr 2018 07:07:02 -0700 (PDT), Cindy Hamilton >> >>>> > wrote: >> > > > > >> >>>> >On Thursday, April 19, 2018 at 6:40:44 AM UTC-4, Bruce wrote: >> >>>> >> On Thu, 19 Apr 2018 03:26:16 -0700 (PDT), Cindy Hamilton >> >>>> >> > wrote: >> >>>> >> >> >>>> >> >On Thursday, April 19, 2018 at 1:56:56 AM UTC-4, Bruce wrote: >> >>>> >> >> On Thu, 19 Apr 2018 02:48:39 -0000 (UTC), Wayne Boatwright >> >>>> >> >> > wrote: >> >>>> >> >> >> >>>> >> >> >I don't fry fish at home, as David hates the smell. I >> love >> >> >> >yellow >>>> >> >> >squash but I hate zucchini. >> >>>> >> >> >> >>>> >> >> 2 snowflakes. Is there a snowflake virus going around or >> >> >> >> something? >>>> >> > >> >>>> >> >Everybody has likes and dislikes; what's the point of >> carping on >> >> >them? >>>> >> >> >>>> >> They're snowflakes who need a bit of famine to grow up. >> >>>> > >> >>>> >You need a bit of famine to grow up and eat meat. >> > > > > >> >>>> It's not that I can't eat meat or that it makes me "puke". I >> actually >>>> love it, but I'd feel sorry for the animals. >> > > > >> > > > Now we're talking! - Exactly our feelings, but then we learned >> > > > about our source for meat - stress-less, happy lives; quick, >> > > > unexpected deaths. >> > > >> > > That beats the industry meat that most people in this group eat. >> > > Where the only concern is how many cents per lbs it costs. >> > >> > Fun fact: a reasonably decent butcher doesn't charge less than we >> > pay. Cheap meat contains so much water (besides ugly stuff) that >> > you have to seriously recalculate what you get for your money. >> > Same with eggs, milk, butter,... fish... >> > >> > Bye, Sanne. >> >> This is why I generally try to buy the best meat but only use a >> little per meal. I often eat no meat myself. This time of year, fresh >> vegetables are plentiful and soon even more plentiful. > >Yesterday was a meatless day. Don't tell them. It makes their fangs come out. |
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Dinner 4/18/18 Will Be...
Gary wrote:
> cshenk wrote: > > > > Yesterday was a meatless day. Not for any particular reason other > > than that's how it turned out what we wanted to cook. > > I do that often. > > Bruce will be happy with all this info. I think the happiest thing is a bunch of us are talking cooking and recipes! The Schwarma chicken scent is awesome here! |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
On Sunday, April 22, 2018 at 2:03:14 PM UTC-5, Jill McQuown wrote:
> > On 4/22/2018 11:38 AM, cshenk wrote: > > > > And Celery seed > > instead of celery. The volume of the celery might be replaced by other > > green things handy here such as broccoli stems. > > > Sorry, but celery seed (even ground) can not take the place of > minced fresh celery and onion sautéed in butter. You can always buy > dehydrated celery if you don't use a lot of it. > > Jill > > Ninety-five percent of the time when I use celery I'll also use celery seed. I like the combination of the two together as they seem to boost each other in a recipe. But I don't use celery seed as the only celery flavoring. |
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Dinner 4/18/18 Will Be...
"Gary" > wrote in message ...
> Cheri wrote: >> >> "Gary" wrote: >> >I was hunting for sport, not survival and >> > how dare I end a life...some cool creature that was just out >> > minding its own business and having breakfast. >> >> I think people that hunt and don't consume what they hunt, should be >> hunted. > > I agree. Just in case you got the wrong idea about me...In my > short hunting time, I always ate what I killed. When I said "I > was hunting for sport, not survival", all I meant was that it > wasn't crucial to provide for a family like my grandfather did. > It sounded fun to me until I actually killed some creature. At > that point, it wasn't so fun. So I quit. > > You probably knew that anyway, hopefully. Yes, I did know that, I have known some that kill for sport such as shooting birds like sparrows etc., I used to hunt a lot as a kid, but as I got older, I didn't care for it at all. I also don't care for the wild meats like venison, pheasant, duck, etc. which I used to like in my younger years, mindsets change, tastes change. Cheri |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > jmcquown wrote: > > > On 4/20/2018 7:09 PM, cshenk wrote: > >> jmcquown wrote: > > > > >> > On 4/18/2018 6:51 PM, l not -l wrote: > >>>>On 18-Apr-2018, jmcquown > wrote: > >> > > > >> > > > A pan fried cod fillet dredged in Zatarain's "Fish Fri" > >> > > > breading mix. > >> > > > I'll also be cooking lucretia's favorite thing (kidding!), > >> > > > yellow squash > >> > > > sliced into coins, tossed in the same seasoning mix and also > >> > > > pan fried. > >> > > > Quite tasty. > >> > > >> > > Yum! I love fried cod. Do you use condiments with your? I > like >> > > cocktail sauce and malt vinegar; not at the same time, I > >> > > alternate, or do without, depending on mood. With a breading > >> > > like Zatarain's, I'd probably go with cocktail sauce or no > >> > > sauce. > >>>> With batter coatings, I generally like malt vinegar. > >> > > > >> > I prefer it without sauce or condiments, although I do find a > >> > splash of wine vinegar is sometimes nice. Unfortunately I don't > >> > have any malt vinegar on hand but I like that, too. > >> > > >> > > Dinner today here was also fish; seafood stuffed tilapia, > simply >> > > seasoned with Old Bay. > >> > > >> > I love seafood stuffed fish. Good golly, one of my RFC signature > >> > dishes is seafood stuffed flounder. When flounder got to be too > >> > expensive I made the same dish using tilapia. > >> > > >> > Hey, look what I found! My recipe, a re-creation posted in 2006. > >> > I figured out how to do this by watching the guys on the line at > >> > Red Lobster back in 1981. > >> > > >> > 4 flounder fillets, about 1-1/2 lbs. of like size > >> > 1/4 c. minced onion > >> > 1/4 c. minced celery > >> > 2 cloves garlic, minced > >> > 1-1/2 Tbs. mayonnaise > >> > dash Tabasco sauce > >> > dash cayenne pepper > >> > dash salt > >> > 4 Tbs. butter > >> > 1/2 c. dried breadcrumbs > >> > 1/4 tsp. dry mustard > >> > 1 Tbs. lemon juice > >> > 6 oz. flaked crabmeat > >> > 2 oz. diced shrimp (or use canned baby shrimp) > >> > 2-3 Tbs. melted butter > >> > Sweet ground paprika for colour > >> > 1/2 c. milk > >> > vegetable cooking spray > >> > > >> > Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. > >> > butter until translucent. Transfer to a mixing bowl and combine > >> > with breadcrumbs, mayonnaise, dry mustard. Add crabmeat and > >> > shrimp, Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to > >> > make stuffing.Spray a 13X9 inch baking dish with vegetable > >> > cooking spray. Place 2 flounder fillets in the dish. Spoon the > >> > crabmeat stuffing onto the center of the fillets, mounding it up > >> > in the center. Split the remaining fillets in half lengthwise. > >> > Wrap each of the two halves around the stuffing on top of the > >> > stuffed fillet, covering the sides but leaving the stuffing > >> > visible in the center. Secure overlapping ends with toothpicks if > >> > needed. Brush all over with melted butter. Sprinkle with > >> > paprika. Pour the milk around the fish (this keeps the fish moist > >> > during baking). Bake for 20-25 minutes until fish flakes easily > >> > with a fork, brushing with melted butter about halfway through > >> > cooking. Serves 2. > >> > > >> > > >> > Now you've got me wanting to make that stuffed fish again. Damn. > >> > I don't have enough fillets. I do have some canned crab but no > >> > canned shrimp. Dammit. LOL Enjoy! > >> > > >> > Jill > >> > > > > > >> Grin, I like the recipe but I have a bigger household so we use a > >> whole cleaned flounder and stuff the cavity from cleaning it out. > > > > > Wait, what? This recipe was not designed for stuffing a whole > > cleaned flounder, not if you're talking about an actual whole fish. > > Again, what? > > > > Jill > > Sorry Jill, just a side comment that I liked the sounds of your > stuffing. > > Yes, in my case we get a whole flounder, head and all. Once cleaned, > depending on size of fish, I will need 3-5 cups of 'stuffing'. > > If you don't mind, here's how I would adjust yours. I'd obviously up > the amounts to suit our total volume by making 2-3 times the recipe. I > left the amounts to match your recipe so it's less confusing as they > match mine close enough. > > This is more a simple minor adjust for our tastes at my home and what > I commonly have on hand, not that there is anything at all wrong with > your version! > > 1/4 c. minced onion - Yup, I am apt to use Vidalia > 1/4 c. minced celery - I have celery seed and seldom actual celery > 2 cloves garlic, minced - We'd use 3 > 1-1/2 Tbs. mayonnaise - We'd omit this but see below on mustard > dash Tabasco sauce - Gojuchang (a Korean hot sauce) > dash cayenne pepper - Omit as the above hot sauce makes it not needed > dash salt- omit or replace with a pinch MSG > 4 Tbs. butter - Love it! > 1/2 c. dried breadcrumbs - Yup! > 1/4 tsp. dry mustard - I'd probably use 1TB prepared grainy mustard > 1 Tbs. lemon juice - Yup! > 6 oz. flaked crabmeat - Yup but I use the fake stuff > 2 oz. diced shrimp (or canned baby shrimp) - I might omit if not handy > Sweet ground paprika for colour - used inside the fish before stuffing > 1/2 c. milk - Dashi instead > > It's mostly really close in profile and adjustments are more what we > have handy here. I'd also use a red onion for the colorful effect > sometimes and normally have on on hand. Don's salt sensitive for his > blood pressure so that's why omitted (we do that with most dishes and > instead salt at the table). > > I think the only true 'shift' was dashi for the milk? And Celery seed > instead of celery. The volume of the celery might be replaced by other > green things handy here such as broccoli stems. > > == > > Do you make your own dashi? I did for years! Now I use the powdered Hondashi version. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Dashi Categories: Xxcarol, Soups Yield: 4 Servings 1 sm Kombu piece (seaweed/kelp) 2 c Water 1 c Katsuo bushi (dried bonito) The kombu piece will be about 4-5 inches square. Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi. Once flakes sink, pour through strainer and discard flakes (or save for second soup use!). Can be made without Katsuo Bushi, with Shiitake mushrooms in it's place for a less salty and vegetarian type but it needs a good 2 hours gentle boil to taste right. Optional additions galore! Top picks are little chunks of Tofu, green onions, mushroom bits, shrimp, and shredded cabbage. From the kitchen of: xxcarol MMMMM This is called 'first use dashi'. The saved bonito in the fridge is used to make a second batch and even a third in a land of thrifty cooks. |
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Dinner 4/18/18 Will Be...
"Cheri" wrote in message news "Gary" > wrote in message ... > Cheri wrote: >> >> "Gary" wrote: >> >I was hunting for sport, not survival and >> > how dare I end a life...some cool creature that was just out >> > minding its own business and having breakfast. >> >> I think people that hunt and don't consume what they hunt, should be >> hunted. > > I agree. Just in case you got the wrong idea about me...In my > short hunting time, I always ate what I killed. When I said "I > was hunting for sport, not survival", all I meant was that it > wasn't crucial to provide for a family like my grandfather did. > It sounded fun to me until I actually killed some creature. At > that point, it wasn't so fun. So I quit. > > You probably knew that anyway, hopefully. Yes, I did know that, I have known some that kill for sport such as shooting birds like sparrows etc., I used to hunt a lot as a kid, but as I got older, I didn't care for it at all. I also don't care for the wild meats like venison, pheasant, duck, etc. which I used to like in my younger years, mindsets change, tastes change. Cheri == The only things I shoot are rabbits. They are a big pest on the farm and we will eat them anyway ... |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
"cshenk" wrote in message ... Ophelia wrote: > > Do you make your own dashi? I did for years! Now I use the powdered Hondashi version. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Dashi Categories: Xxcarol, Soups Yield: 4 Servings 1 sm Kombu piece (seaweed/kelp) 2 c Water 1 c Katsuo bushi (dried bonito) The kombu piece will be about 4-5 inches square. Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi. Once flakes sink, pour through strainer and discard flakes (or save for second soup use!). Can be made without Katsuo Bushi, with Shiitake mushrooms in it's place for a less salty and vegetarian type but it needs a good 2 hours gentle boil to taste right. Optional additions galore! Top picks are little chunks of Tofu, green onions, mushroom bits, shrimp, and shredded cabbage. From the kitchen of: xxcarol MMMMM This is called 'first use dashi'. The saved bonito in the fridge is used to make a second batch and even a third in a land of thrifty cooks. == Thanks but I won't be able to find that here The only seaweed I can buy and use is nori |
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Jill's Stuffed Fish (was Dinner 4/18/18 Will Be...)
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Dinner 4/18/18 Will Be...
Gary wrote:
> Cheri wrote: > > > > "Gary" wrote: > > > I was hunting for sport, not survival and > > > how dare I end a life...some cool creature that was just out > > > minding its own business and having breakfast. > > > > I think people that hunt and don't consume what they hunt, should > > be hunted. > > I agree. Just in case you got the wrong idea about me...In my > short hunting time, I always ate what I killed. When I said "I > was hunting for sport, not survival", all I meant was that it > wasn't crucial to provide for a family like my grandfather did. > It sounded fun to me until I actually killed some creature. At > that point, it wasn't so fun. So I quit. > > You probably knew that anyway, hopefully. I think we understood. Just like Don mostly goes target or skeet (clay pellet), he does bag the random rabbit or so. We eat it. |
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