Felt like posting something to distract from the leery dude with the
chocolate.

I picked up salt cod, baccalà, from my local Costco a couple weeks ago.
Never had it before. Made a really basic recipe called baccalà lesso. Let
the fish soak in water for about 24 hours in the fridge before using.

Once soaked, I simmered in boiling water for 20 minutes or so and topped
with some olive oil, garlic, and parsley. Pretty decent.

I gather this is a Christmas food for Portuguese and Italians, if anyone
else has tried, what was your favorite recipe?

Joe

On 2018-12-27 6:05 p.m., joecool wrote:
> Felt like posting something to distract from the leery dude with the
> chocolate.
>
> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
> the fish soak in water for about 24 hours in the fridge before using.
>
> Once soaked, I simmered in boiling water for 20 minutes or so and topped
> with some olive oil, garlic, and parsley. Pretty decent.
>
> I gather this is a Christmas food for Portuguese and Italians, if anyone
> else has tried, what was your favorite recipe?
>
> Joe
>
>
You could try Brandade de Morue, the French dish that I had once in a
town in the Languedoc:

https://cooking.nytimes.com/recipes/...otato-brandade

https://www.foodandwine.com/recipes/...alt-cod-gratin

Good cold weather food!

On 12/27/2018 8:05 PM, joecool wrote:
> Felt like posting something to distract from the leery dude with the
> chocolate.
>
> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
> the fish soak in water for about 24 hours in the fridge before using.
>
> Once soaked, I simmered in boiling water for 20 minutes or so and topped
> with some olive oil, garlic, and parsley. Pretty decent.
>
> I gather this is a Christmas food for Portuguese and Italians, if anyone
> else has tried, what was your favorite recipe?
>
> Joe
>
>
I've heard of it but I have not tried it. From what I've seen on
cooking shows it definitely needs to be long soaked to remove the salt
used to preserve it. Nice of you to give it a try. I doubt I can find
anything like it near where I live.

Jill

On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
wrote:

>On 12/27/2018 8:05 PM, joecool wrote:
>> Felt like posting something to distract from the leery dude with the
>> chocolate.
>>
>> I picked up salt cod, baccalà, from my local Costco a couple weeks ago.
>> Never had it before. Made a really basic recipe called baccalà lesso. Let
>> the fish soak in water for about 24 hours in the fridge before using.
>>
>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>> with some olive oil, garlic, and parsley. Pretty decent.
>>
>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>> else has tried, what was your favorite recipe?
>>
>> Joe
>>
>>
>I've heard of it but I have not tried it. From what I've seen on
>cooking shows it definitely needs to be long soaked to remove the salt
>used to preserve it. Nice of you to give it a try. I doubt I can find
>anything like it near where I live.
>
>Jill
That depends entirely on taste, the Jamaican dish I used to do
required very little de-salting. Maybe an hour to two hours in some
water.

Here it is sold in packets, the more expensive are fillets and the
cheaper are pieces and trimmings. Choice depends on how you want to
use it. Salted it is shelf stable.

On 2018-12-28 5:51 a.m., wrote:
> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
> wrote:
>
>> On 12/27/2018 8:05 PM, joecool wrote:
>>> Felt like posting something to distract from the leery dude with the
>>> chocolate.
>>>
>>> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
>>> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
>>> the fish soak in water for about 24 hours in the fridge before using.
>>>
>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>
>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>> else has tried, what was your favorite recipe?
>>>
>>> Joe
>>>
>>>
>> I've heard of it but I have not tried it. From what I've seen on
>> cooking shows it definitely needs to be long soaked to remove the salt
>> used to preserve it. Nice of you to give it a try. I doubt I can find
>> anything like it near where I live.
>>
>> Jill
> That depends entirely on taste, the Jamaican dish I used to do
> required very little de-salting.

Was that salt cod and ackee? We had a Jamaican nanny many years ago who
prepared that for us. Very unusual:-) She also introduced us to rice
with peas, i.e., rice, red beans and coconut.

On Fri, 28 Dec 2018 08:08:37 -0700, graham > wrote:

>On 2018-12-28 5:51 a.m., wrote:
>> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
>> wrote:
>>
>>> On 12/27/2018 8:05 PM, joecool wrote:
>>>> Felt like posting something to distract from the leery dude with the
>>>> chocolate.
>>>>
>>>> I picked up salt cod, baccalà, from my local Costco a couple weeks ago.
>>>> Never had it before. Made a really basic recipe called baccalà lesso. Let
>>>> the fish soak in water for about 24 hours in the fridge before using.
>>>>
>>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>>
>>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>>> else has tried, what was your favorite recipe?
>>>>
>>>> Joe
>>>>
>>>>
>>> I've heard of it but I have not tried it. From what I've seen on
>>> cooking shows it definitely needs to be long soaked to remove the salt
>>> used to preserve it. Nice of you to give it a try. I doubt I can find
>>> anything like it near where I live.
>>>
>>> Jill
>> That depends entirely on taste, the Jamaican dish I used to do
>> required very little de-salting.
>
>Was that salt cod and ackee? We had a Jamaican nanny many years ago who
>prepared that for us. Very unusual:-) She also introduced us to rice
>with peas, i.e., rice, red beans and coconut.

You guessed it! My father was born in the barracks in Kingston just
ahead of the major earthquake, he retained a love of Jamaican food all
his life.

On 12/28/2018 11:43 AM, wrote:
> On Fri, 28 Dec 2018 08:08:37 -0700, graham > wrote:
>
>> On 2018-12-28 5:51 a.m., wrote:
>>> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 12/27/2018 8:05 PM, joecool wrote:
>>>>> Felt like posting something to distract from the leery dude with the
>>>>> chocolate.
>>>>>
>>>>> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
>>>>> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
>>>>> the fish soak in water for about 24 hours in the fridge before using.
>>>>>
>>>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>>>
>>>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>>>> else has tried, what was your favorite recipe?
>>>>>
>>>>> Joe
>>>>>
>>>>>
>>>> I've heard of it but I have not tried it. From what I've seen on
>>>> cooking shows it definitely needs to be long soaked to remove the salt
>>>> used to preserve it. Nice of you to give it a try. I doubt I can find
>>>> anything like it near where I live.
>>>>
>>>> Jill
>>> That depends entirely on taste, the Jamaican dish I used to do
>>> required very little de-salting.
>>
>> Was that salt cod and ackee? We had a Jamaican nanny many years ago who
>> prepared that for us. Very unusual:-) She also introduced us to rice
>> with peas, i.e., rice, red beans and coconut.
>
> You guessed it! My father was born in the barracks in Kingston just
> ahead of the major earthquake, he retained a love of Jamaican food all
> his life.
>
Okay, well joecool was posting about using it in an Italian or
Portuguese dish and that's what I saw on the cooking show. I really
don't know a thing about baccala other than what I saw on the show.

Jill

On 12/28/2018 7:51 AM, wrote:
> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
> wrote:
>
>> On 12/27/2018 8:05 PM, joecool wrote:
>>> Felt like posting something to distract from the leery dude with the
>>> chocolate.
>>>
>>> I picked up salt cod, baccalÃ*, from my local Costco a couple weeks ago.
>>> Never had it before. Made a really basic recipe called baccalÃ* lesso. Let
>>> the fish soak in water for about 24 hours in the fridge before using.
>>>
>>> Once soaked, I simmered in boiling water for 20 minutes or so and topped
>>> with some olive oil, garlic, and parsley. Pretty decent.
>>>
>>> I gather this is a Christmas food for Portuguese and Italians, if anyone
>>> else has tried, what was your favorite recipe?
>>>
>>> Joe
>>>
>>>
>> I've heard of it but I have not tried it. From what I've seen on
>> cooking shows it definitely needs to be long soaked to remove the salt
>> used to preserve it. Nice of you to give it a try. I doubt I can find
>> anything like it near where I live.
>>
>> Jill
> That depends entirely on taste, the Jamaican dish I used to do
> required very little de-salting. Maybe an hour to two hours in some
> water.
>
> Here it is sold in packets, the more expensive are fillets and the
> cheaper are pieces and trimmings. Choice depends on how you want to
> use it. Salted it is shelf stable.
>
Yes, it's shelf stable. People on ships coming to the "new world"
salted fish for that very reason. I can't speak to what you made but 2
hours sounds like a long enough soak to me. What I saw was an Italian
dish. I did not pay strict attention because I know I cannot find
baccala where I live so will never have a chance to try it.

Jill

On Fri, 28 Dec 2018 11:23:47 -0500, jmcquown >
wrote:

>On 12/28/2018 7:51 AM, wrote:
>> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
>> wrote:
>>
>>> I've heard of it but I have not tried it. From what I've seen on
>>> cooking shows it definitely needs to be long soaked to remove the salt
>>> used to preserve it. Nice of you to give it a try. I doubt I can find
>>> anything like it near where I live.
>>>
>>> Jill
>> That depends entirely on taste, the Jamaican dish I used to do
>> required very little de-salting. Maybe an hour to two hours in some
>> water.
>>
>> Here it is sold in packets, the more expensive are fillets and the
>> cheaper are pieces and trimmings. Choice depends on how you want to
>> use it. Salted it is shelf stable.
>>
>Yes, it's shelf stable. People on ships coming to the "new world"
>salted fish for that very reason. I can't speak to what you made but 2
>hours sounds like a long enough soak to me. What I saw was an Italian
>dish. I did not pay strict attention because I know I cannot find
>baccala where I live so will never have a chance to try it.

Ok, who's going to tell this poor woman where she can buy baccala
online?