General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 28-12-2018, 01:05 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2018
Posts: 26
Default Baccalà

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



  #2 (permalink)   Report Post  
Old 28-12-2018, 02:11 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jul 2008
Posts: 3,578
Default BaccalÃ*

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!

  #3 (permalink)   Report Post  
Old 28-12-2018, 05:03 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2008
Posts: 32,097
Default BaccalÃ*

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
  #4 (permalink)   Report Post  
Old 28-12-2018, 12:51 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2011
Posts: 13,330
Default Baccalà

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.
  #6 (permalink)   Report Post  
Old 28-12-2018, 04:23 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2008
Posts: 32,097
Default BaccalÃ*

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
  #7 (permalink)   Report Post  
Old 28-12-2018, 04:43 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2011
Posts: 13,330
Default Baccalà

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.
  #8 (permalink)   Report Post  
Old 28-12-2018, 05:33 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2008
Posts: 32,097
Default BaccalÃ*

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
  #9 (permalink)   Report Post  
Old 28-12-2018, 06:16 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2018
Posts: 26
Default Baccalà

jmcquown wrote:
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, 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.

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


I should note that I had seen baccalà before stored at room temp, the fish
looking stiff as a board. The type of salt cod Costco carried was just firm
to the touch, skinned and deboned.

I actually heard the room temp stable salt cod does well soaking for 2
days. There are also apparently pre-soaked ones for sale.

It still held a good salty flavor once cooked, I can imagine it would be
good in a chowder or stew in place of clams.

Joe

  #10 (permalink)   Report Post  
Old 28-12-2018, 06:22 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2018
Posts: 759
Default BaccalÃ*

On 12/28/2018 1:16 PM, joecool wrote:
jmcquown wrote:
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


I should note that I had seen baccalÃ* before stored at room temp, the fish
looking stiff as a board. The type of salt cod Costco carried was just firm
to the touch, skinned and deboned.

I actually heard the room temp stable salt cod does well soaking for 2
days. There are also apparently pre-soaked ones for sale.

It still held a good salty flavor once cooked, I can imagine it would be
good in a chowder or stew in place of clams.

Joe


You won't find it in my house. My wife's Italian grandfather bought the
dried stuff a few times a year and she despised it. He would soak it
and change the water but she always thought it was a nasty salt bomb.

Years ago salting and drying was a necessity to keep foods with no
refrigeration. Some were good, others less so, but tastes vary.


  #11 (permalink)   Report Post  
Old 28-12-2018, 07:23 PM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2011
Posts: 13,330
Default Baccalà

On Fri, 28 Dec 2018 18:16:28 GMT, joecool
wrote:

jmcquown wrote:
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, 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.

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


I should note that I had seen baccalà before stored at room temp, the fish
looking stiff as a board. The type of salt cod Costco carried was just firm
to the touch, skinned and deboned.

I actually heard the room temp stable salt cod does well soaking for 2
days. There are also apparently pre-soaked ones for sale.

It still held a good salty flavor once cooked, I can imagine it would be
good in a chowder or stew in place of clams.

Joe


Salt cod was a staple here in NS, though like everything else with the
demise of cod, it's pricy now. The trade was great back in the day
with Jamaica, rum in exchange for salt cod.
  #12 (permalink)   Report Post  
Old 28-12-2018, 09:52 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 31,323
Default BaccalÃ*

On 2018-12-28 1:16 p.m., joecool wrote:

I should note that I had seen baccalÃ* before stored at room temp, the fish
looking stiff as a board. The type of salt cod Costco carried was just firm
to the touch, skinned and deboned.

I actually heard the room temp stable salt cod does well soaking for 2
days. There are also apparently pre-soaked ones for sale.

It still held a good salty flavor once cooked, I can imagine it would be
good in a chowder or stew in place of clams.


They usually have it for sale at the local Zehr's store. It sits out in
a big basket and is stiff as a board. I should try it in a restaurant
some time. I don't have any qualms about eating it. I just don't want to
go to all the work to prepare it if it in isn't great.


  #13 (permalink)   Report Post  
Old 29-12-2018, 06:56 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Dec 2011
Posts: 10,446
Default BaccalÃ*

On Friday, December 28, 2018 at 11:51:26 AM UTC-10, Dave Smith wrote:
On 2018-12-28 1:16 p.m., joecool wrote:

I should note that I had seen baccalÃ* before stored at room temp, the fish
looking stiff as a board. The type of salt cod Costco carried was just firm
to the touch, skinned and deboned.

I actually heard the room temp stable salt cod does well soaking for 2
days. There are also apparently pre-soaked ones for sale.

It still held a good salty flavor once cooked, I can imagine it would be
good in a chowder or stew in place of clams.


They usually have it for sale at the local Zehr's store. It sits out in
a big basket and is stiff as a board. I should try it in a restaurant
some time. I don't have any qualms about eating it. I just don't want to
go to all the work to prepare it if it in isn't great.


Swedish folks like to prepare their salt cod by soaking it in lye for a couple of days. My understanding is that it turns fish into a jelly-like substance/material/mass. It then has to be soaked in water for a few days to neutralize the caustic and dangerous lye. They like to serve this during the holidays. Somehow, abusing fish in this manner is their idea of being "festive." It's no wonder they have such a high suicide rate.
  #14 (permalink)   Report Post  
Old 29-12-2018, 07:13 AM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2016
Posts: 10,864
Default Baccalà

On Fri, 28 Dec 2018 22:56:47 -0800 (PST), dsi1
wrote:

On Friday, December 28, 2018 at 11:51:26 AM UTC-10, Dave Smith wrote:
On 2018-12-28 1:16 p.m., joecool wrote:

They usually have it for sale at the local Zehr's store. It sits out in
a big basket and is stiff as a board. I should try it in a restaurant
some time. I don't have any qualms about eating it. I just don't want to
go to all the work to prepare it if it in isn't great.


Swedish folks like to prepare their salt cod by soaking it in lye for a couple of days. My understanding is that it turns fish into a jelly-like substance/material/mass. It then has to be soaked in water for a few days to neutralize the caustic and dangerous lye. They like to serve this during the holidays. Somehow, abusing fish in this manner is their idea of being "festive." It's no wonder they have such a high suicide rate.


Suicide rate per 100,000 people per year:
Sweden 11.7
United States 28

https://en.wikipedia.org/wiki/List_of_countries_by_suicide_rate
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Baccalà in Biondo International Recipes OnLine[_3_] Recipes (moderated) 0 01-12-2008 01:36 AM
Baccala Fritta alla Santa Elisabetta CookiesFromItaly.com Recipes (moderated) 0 12-10-2007 04:37 AM
Baccala alla Vicentina OreganoFromItaly.com[_2_] Recipes (moderated) 0 26-07-2007 02:02 AM
Cod, Roman Style - {Baccala Alla Romana} Lavannda L Recipes (moderated) 0 02-10-2005 05:20 AM
REQ: Baccala (Salted Cod) Spread Ray General Cooking 20 13-12-2004 05:09 AM


All times are GMT +1. The time now is 09:13 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright ©2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017