Ophelia wrote:

>
>
> "Daniel" wrote in message ...
>
> dsi1 > writes:
>
>> On Tuesday, February 2, 2021 at 6:39:05 AM UTC-10, Daniel wrote:
>>> US Janet > writes:
>>>
>>> > On Mon, 1 Feb 2021 14:36:15 -0500, Ed Pawlowski > wrote:
>>> >
>>> >>On 2/1/2021 1:47 PM, BryanGSimmons wrote:
>>> >>> On 1/31/2021 11:41 PM, Graham wrote:
>>> >>>> I boiled some milk with half an onion, 3 bay leaves and some
>>> >>>> peppercorns
>>> >>>> and left the mix to steep for a couple of hours, after which I
>>> >>>> removed
>>> >>>> the
>>> >>>> additions. I then poached some haddock and sole fillets in the
>>> >>>> flavoured
>>> >>>> milk until cooked, removed fish and flaked it. Then made a sauce
>>> >>>> with the
>>> >>>> milk, some butter and flour. Put some of the sauce in a couple of
>>> >>>> deep
>>> >>>> pie
>>> >>>> dishes followed by the fish and then more sauce. Added some cooked
>>> >>>> shrimp
>>> >>>> and scallops and tooped the pies with mashed potato. 30 minutes in
>>> >>>> the
>>> >>>> oven
>>> >>>> to brown the topping.
>>> >>>> Served with mixed veggies and a decent chardonnay.
>>> >>>> One pie to Son's, the other for me.
>>> >>>> To quote Dave: "It was delicious!"
>>> >>>>
>>> >>> My God! the things you British people will do with fish! ;-)
>>> >>>
>>> >>>
>>> >>
>>> >>I would try it if offered. Reading the process I'm not intrigued enough
>>> >>to make it though the ingredients alone are all good. The poaching in
>>> >>milk I'm not sure about.
>>> >>
>>> >>I may be missing quite a treat but I'll take the chance.
>>> >
>>> > poaching in milk is used often to remove a strong flavor
>>> I recently heard this very thing. Especially if the fish isn't as fresh
>>> and possesses that fishy smell, milk removes that. Not sure if it's
>>> true. I usually cook my fish once I buy it and it must be ultra fresh.
>>>
>>> My family's from the former yugoslavia. Many people have a second
>>> kitchen in the garage for cooking fish and other strong flavored foods
>>> so it doesn't smell the house. Weird yeah?
>>>
>>> --
>>> Daniel
>>> Visit me at: gopher://gcpp.world
>> Some people will soak scummy tasting fish like catfish in milk or
>> buttermilk even if it's ultra fresh.
>> I think people in S.E. Asia will have outside and inside kitchens. The
>> outside kitchen is for daily cooking - the inside kitchen is for
>> showing off to visitors. I wish I had an outside kitchen. Most of the
>> time, the house gets smokey whenever I cook.
>> The Koreans like to have two refrigerators. One of them is for stinky
>> kim chee and might be outside of the house. My wife had a full size
>> refrigerator in her bedroom. That was pretty darn weird.
>
> Wow. I spent a number of years in Asia and never noticed that. In Korea,
> I never visited someone's house but it wouldn't surprised me one bit to
> know that they have separate fridges for fermented foods.
>
> I have a side story. First time in Korea, I went to a restaurant to try
> this kimchee everyone raved about. A buddy accompanied me to the
> restaurant and we both ate what we ordered. I remarked at how tasty the
> meat was. He said, oh yeah the chicken. I"m not fond of it, here have
> mine. He scoops his meat into my plate. I eagerly ate it.
>
> Later that night he breaks the news that it was dog meat. I think he
> expected me to react to the news. All I said was, 'wow that was better
> than I thought it would be.' I didn't fall for the trap.
>
> So it's highly likely I've unknowingly consumed dog meat once in my
> life.
>
>
> Daniel
>
> ===
>
> WOW!!!!

Wow. Another pointless reply from O-FEEL-YA.

Bruce wrote:
> Lucretia Borgia wrote:
>
>> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
>> wrote:
>>
>>> Lucretia Borgia wrote:
>>>
>>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>>> wrote:
>>>>
>>>>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
>>>>> > wrote:
>>>>>
>>>>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>>
>>>>>>> Cindy Hamilton wrote:
>>>>>>>> Gary wrote:
>>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>>
>>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>>
>>>>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>> anything in order to taste good. Just buy a different fish or a fresher
>>>>>>> one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>>
>>>>>>
>>>>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>> because the fish was past its due date! It's a nice dish to make.
>>>>>
>>>>> When checking the 'Net, I find there are all kinds of fish recipes
>>>>> useing this method. Mostly to enhance flavor and texture.
>>>>> I don't understand the retch factor. There is New England Clam
>>>>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>> with milk and fish.
>>>>> Janet US
>>>>
>>>> Correct but it seems even a good cooking discussion can be turned
>>>> around...:-(
>>>
>>> If you then use the fishy milk, I can see the reason to soak the fish.
>>> If you just throw the milk out, like I think the Japanese do, it
>>> doesn't make much sense to me.
>>
>> Well I don't recall ever eating anything similar to Fishermans Pie in
>> Japan and I lived there for many years. No, I wasn't on a US Camp
>> with PX available, we ate using the local ingredients available to us.
>> US service people could only eat at approved restaurants that had a
>> big red A on the door.
>
> Maybe not Fisherman's Pie, but fish soaked in milk?
>

Does it give a desirable odor when excreted?

Graham wrote:

> On Wed, 3 Feb 2021 01:07:30 -0000 (UTC), Bruce wrote:
>
>> Lucretia Borgia wrote:
>>
>>> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
>>> wrote:
>>>
>>>>Lucretia Borgia wrote:
>>>>
>>>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>>>> wrote:
>>>>>
>>>>>>On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> wrote:
>>>>>>
>>>>>>>On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>>>
>>>>>>>> Cindy Hamilton wrote:
>>>>>>>>> Gary wrote:
>>>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>>>
>>>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>>>
>>>>>>>>At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>>>anything in order to taste good. Just buy a different fish or a fresher
>>>>>>>>one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>>>
>>>>>>>
>>>>>>>Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>>>because the fish was past its due date! It's a nice dish to make.
>>>>>>
>>>>>>When checking the 'Net, I find there are all kinds of fish recipes
>>>>>>useing this method. Mostly to enhance flavor and texture.
>>>>>>I don't understand the retch factor. There is New England Clam
>>>>>>Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>>>with milk and fish.
>>>>>>Janet US
>>>>>
>>>>> Correct but it seems even a good cooking discussion can be turned
>>>>> around...:-(
>>>>
>>>>If you then use the fishy milk, I can see the reason to soak the fish.
>>>>If you just throw the milk out, like I think the Japanese do, it
>>>>doesn't make much sense to me.
>>>
>>> Well I don't recall ever eating anything similar to Fishermans Pie in
>>> Japan and I lived there for many years. No, I wasn't on a US Camp
>>> with PX available, we ate using the local ingredients available to us.
>>> US service people could only eat at approved restaurants that had a
>>> big red A on the door.
>>
>> Maybe not Fisherman's Pie, but fish soaked in milk?
>
> Why don't you ****ing well make the pie following this recipe, then come
> back and discuss it!

LOL, calm down old man. Maybe it might be best to let more competant and
agile people do the cooking for you.

--
Bruce posting with XPN (see headers)

Graham wrote:

> On Wed, 3 Feb 2021 01:07:30 -0000 (UTC), Bruce wrote:
>
>> Lucretia Borgia wrote:
>>
>>> Well I don't recall ever eating anything similar to Fishermans Pie in
>>> Japan and I lived there for many years. No, I wasn't on a US Camp
>>> with PX available, we ate using the local ingredients available to us.
>>> US service people could only eat at approved restaurants that had a
>>> big red A on the door.
>>
>> Maybe not Fisherman's Pie, but fish soaked in milk?
>
> Why don't you ****ing well make the pie following this recipe, then come
> back and discuss it!

Wow, you're quite the hothead over nothing. Anyway, I meant to say
"Maybe you haven't had Fisherman's Pie in Japan, but have had fish
soaked in milk there."

Bruce wrote:
> jmcquown wrote:
>
>> On 2/1/2021 5:16 PM, Sheldon Martin wrote:
>>> On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:
>>>
>>>> I boiled some milk with half an onion,
>>>
>>> That alone made me want to puke.
>>>
>> We know fish isn't your cup of tea.
>
> McBiddy always has to chime in but has nothing to say...
>

I know! She's dutch woman. Can't keep her ****in nose out of
folk's asses.

And always smooching on that crazy kuth's asshole.

Bruce wrote:
> jmcquown wrote:
>
>> On 2/1/2021 5:16 PM, Sheldon Martin wrote:
>>> On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:
>>>
>>>> I boiled some milk with half an onion,
>>>
>>> That alone made me want to puke.
>>>
>> We know fish isn't your cup of tea.
>
> McBiddy always has to chime in but has nothing to say...
>

And the bitch is always whining about americans.

And evil meat eaters.

I get so tired of listening to her shit.

Bruce wrote:

> Graham wrote:
>
>> On Wed, 3 Feb 2021 01:07:30 -0000 (UTC), Bruce wrote:
>>
>>> Lucretia Borgia wrote:
>>>
>>>> Well I don't recall ever eating anything similar to Fishermans Pie in
>>>> Japan and I lived there for many years. No, I wasn't on a US Camp
>>>> with PX available, we ate using the local ingredients available to us.
>>>> US service people could only eat at approved restaurants that had a
>>>> big red A on the door.
>>>
>>> Maybe not Fisherman's Pie, but fish soaked in milk?
>>
>> Why don't you ****ing well make the pie following this recipe, then come
>> back and discuss it!
>
> Wow, you're quite the hothead over nothing. Anyway, I meant to say
> "Maybe you haven't had Fisherman's Pie in Japan, but have had fish
> soaked in milk there."


Ugh. This was the fake Bruce. Again.

--
Bruce posting with XPN (see headers)

On Tuesday, February 2, 2021 at 7:50:58 PM UTC-6, Hank Rogers wrote:
> Bruce wrote:
> > Lucretia Borgia wrote:
> >
> >> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
> >> wrote:
> >>
> >>> Lucretia Borgia wrote:
> >>>
> >>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
> >>>> wrote:
> >>>>
> >>>>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> >>>>> > wrote:
> >>>>>
> >>>>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
> >>>>>>
> >>>>>>> Cindy Hamilton wrote:
> >>>>>>>> Gary wrote:
> >>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
> >>>>>>>>
> >>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
> >>>>>>>> people who have soaked fish in milk, or Gary?
> >>>>>>>
> >>>>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
> >>>>>>> anything in order to taste good. Just buy a different fish or a fresher
> >>>>>>> one. Seems simple enough to me but then, I'm a bit biased.
> >>>>>>>
> >>>>>>
> >>>>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
> >>>>>> because the fish was past its due date! It's a nice dish to make.
> >>>>>
> >>>>> When checking the 'Net, I find there are all kinds of fish recipes
> >>>>> useing this method. Mostly to enhance flavor and texture.
> >>>>> I don't understand the retch factor. There is New England Clam
> >>>>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
> >>>>> with milk and fish.
> >>>>> Janet US
> >>>>
> >>>> Correct but it seems even a good cooking discussion can be turned
> >>>> around...:-(
> >>>
> >>> If you then use the fishy milk, I can see the reason to soak the fish.
> >>> If you just throw the milk out, like I think the Japanese do, it
> >>> doesn't make much sense to me.
> >>
> >> Well I don't recall ever eating anything similar to Fishermans Pie in
> >> Japan and I lived there for many years. No, I wasn't on a US Camp
> >> with PX available, we ate using the local ingredients available to us.
> >> US service people could only eat at approved restaurants that had a
> >> big red A on the door.
> >
> > Maybe not Fisherman's Pie, but fish soaked in milk?
> >
> Does it give a desirable odor when excreted?


No matter the dish, it's always "bottoms UP!" for Bwuthie, lol...!!!

--
Best
Greg

Bruce wrote:
> Bruce wrote:
>
>> Graham wrote:
>>
>>> On Wed, 3 Feb 2021 01:07:30 -0000 (UTC), Bruce wrote:
>>>
>>>> Lucretia Borgia wrote:
>>>>
>>>>> Well I don't recall ever eating anything similar to Fishermans Pie in
>>>>> Japan and I lived there for many years. No, I wasn't on a US Camp
>>>>> with PX available, we ate using the local ingredients available to us.
>>>>> US service people could only eat at approved restaurants that had a
>>>>> big red A on the door.
>>>>
>>>> Maybe not Fisherman's Pie, but fish soaked in milk?
>>>
>>> Why don't you ****ing well make the pie following this recipe, then come
>>> back and discuss it!
>>
>> Wow, you're quite the hothead over nothing. Anyway, I meant to say
>> "Maybe you haven't had Fisherman's Pie in Japan, but have had fish
>> soaked in milk there."
>
>
> Ugh. This was the fake Bruce. Again.
>

Well don't stand there like an idiot man!

Sniff his ass!

On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
wrote:

>Lucretia Borgia wrote:
>
>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>> wrote:
>>
>>>On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> wrote:
>>>
>>>>On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>
>>>>> Cindy Hamilton wrote:
>>>>>> Gary wrote:
>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>
>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>> people who have soaked fish in milk, or Gary?
>>>>>
>>>>>At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>anything in order to taste good. Just buy a different fish or a fresher
>>>>>one. Seems simple enough to me but then, I'm a bit biased.
>>>>>
>>>>
>>>>Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>because the fish was past its due date! It's a nice dish to make.
>>>
>>>When checking the 'Net, I find there are all kinds of fish recipes
>>>useing this method. Mostly to enhance flavor and texture.
>>>I don't understand the retch factor. There is New England Clam
>>>Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>with milk and fish.
>>>Janet US
>>
>> Correct but it seems even a good cooking discussion can be turned
>> around...:-(
>
>If you then use the fishy milk, I can see the reason to soak the fish.
>If you just throw the milk out, like I think the Japanese do, it
>doesn't make much sense to me.

fish stock is used to make soup and sauces. I think you are reacting
just as my husband would. If no one told you what was in a dish or
how it was made you would think it is fine.
Janet US

US Janet wrote:

> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
> wrote:
>
>>Lucretia Borgia wrote:
>>
>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>> wrote:
>>>
>>>>On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> wrote:
>>>>
>>>>>On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>
>>>>>> Cindy Hamilton wrote:
>>>>>>> Gary wrote:
>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>
>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>
>>>>>>At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>anything in order to taste good. Just buy a different fish or a fresher
>>>>>>one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>
>>>>>
>>>>>Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>because the fish was past its due date! It's a nice dish to make.
>>>>
>>>>When checking the 'Net, I find there are all kinds of fish recipes
>>>>useing this method. Mostly to enhance flavor and texture.
>>>>I don't understand the retch factor. There is New England Clam
>>>>Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>with milk and fish.
>>>>Janet US
>>>
>>> Correct but it seems even a good cooking discussion can be turned
>>> around...:-(
>>
>>If you then use the fishy milk, I can see the reason to soak the fish.
>>If you just throw the milk out, like I think the Japanese do, it
>>doesn't make much sense to me.
>
> fish stock is used to make soup and sauces. I think you are reacting
> just as my husband would. If no one told you what was in a dish or
> how it was made you would think it is fine.
> Janet US

I don't have a problem with fish flavour. I'm only reacting against what
the Japanese do: soak the fish and then discard the milk. That's a
waste of flavour to me. If you actually use the fishy milk, it makes
sense to me.

--
The real Bruce posting with charset=WINDOWS-1258 (see headers)

Bruce wrote:
> US Janet wrote:
>
>> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
>> wrote:
>>
>>> Lucretia Borgia wrote:
>>>
>>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>>> wrote:
>>>>
>>>>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
>>>>> > wrote:
>>>>>
>>>>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>>
>>>>>>> Cindy Hamilton wrote:
>>>>>>>> Gary wrote:
>>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>>
>>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>>
>>>>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>> anything in order to taste good. Just buy a different fish or a fresher
>>>>>>> one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>>
>>>>>>
>>>>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>> because the fish was past its due date! It's a nice dish to make.
>>>>>
>>>>> When checking the 'Net, I find there are all kinds of fish recipes
>>>>> useing this method. Mostly to enhance flavor and texture.
>>>>> I don't understand the retch factor. There is New England Clam
>>>>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>> with milk and fish.
>>>>> Janet US
>>>>
>>>> Correct but it seems even a good cooking discussion can be turned
>>>> around...:-(
>>>
>>> If you then use the fishy milk, I can see the reason to soak the fish.
>>> If you just throw the milk out, like I think the Japanese do, it
>>> doesn't make much sense to me.
>>
>> fish stock is used to make soup and sauces. I think you are reacting
>> just as my husband would. If no one told you what was in a dish or
>> how it was made you would think it is fine.
>> Janet US
>
> I don't have a problem with fish flavour. I'm only reacting against what
> the Japanese do: soak the fish and then discard the milk. That's a
> waste of flavour to me. If you actually use the fishy milk, it makes
> sense to me.
>

You whine about everything.

Hank Rogers wrote:
> Bruce wrote:
> > US Janet wrote:
> >
> >> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
> >> wrote:
> >>
> >>> Lucretia Borgia wrote:
> >>>
> >>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
> >>>> wrote:
> >>>>
> >>>>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> >>>>> > wrote:
> >>>>>
> >>>>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
> >>>>>>
> >>>>>>> Cindy Hamilton wrote:
> >>>>>>>> Gary wrote:
> >>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
> >>>>>>>>
> >>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
> >>>>>>>> people who have soaked fish in milk, or Gary?
> >>>>>>>
> >>>>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
> >>>>>>> anything in order to taste good. Just buy a different fish or a fresher
> >>>>>>> one. Seems simple enough to me but then, I'm a bit biased.
> >>>>>>>
> >>>>>>
> >>>>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
> >>>>>> because the fish was past its due date! It's a nice dish to make.
> >>>>>
> >>>>> When checking the 'Net, I find there are all kinds of fish recipes
> >>>>> useing this method. Mostly to enhance flavor and texture.
> >>>>> I don't understand the retch factor. There is New England Clam
> >>>>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
> >>>>> with milk and fish.
> >>>>> Janet US
> >>>>
> >>>> Correct but it seems even a good cooking discussion can be turned
> >>>> around...:-(
> >>>
> >>> If you then use the fishy milk, I can see the reason to soak the fish.
> >>> If you just throw the milk out, like I think the Japanese do, it
> >>> doesn't make much sense to me.
> >>
> >> fish stock is used to make soup and sauces. I think you are reacting
> >> just as my husband would. If no one told you what was in a dish or
> >> how it was made you would think it is fine.
> >> Janet US
> >
> > I don't have a problem with fish flavour. I'm only reacting against what
> > the Japanese do: soak the fish and then discard the milk. That's a
> > waste of flavour to me. If you actually use the fishy milk, it makes
> > sense to me.
> >
> You whine about everything.


She is a "fishwife", lol...Bwuthie fits all three of these categories:

"fishwife:

(archaic) A woman who smells or works with fish; a female fishmonger.
(derogatory) A vulgar, abusive or nagging woman with a loud, unpleasant voice.
(Tyneside, derogatory) A person, especially a woman, with poor personal hygiene.."

--
Best
Greg.

On Wed, 3 Feb 2021 04:33:04 -0000 (UTC), Bruce >
wrote:

>US Janet wrote:
>
>> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
>> wrote:
>>
>>>Lucretia Borgia wrote:
>>>
>>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>>> wrote:
>>>>
>>>>>On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> wrote:
>>>>>
>>>>>>On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>>
>>>>>>> Cindy Hamilton wrote:
>>>>>>>> Gary wrote:
>>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>>
>>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>>
>>>>>>>At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>>anything in order to taste good. Just buy a different fish or a fresher
>>>>>>>one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>>
>>>>>>
>>>>>>Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>>because the fish was past its due date! It's a nice dish to make.
>>>>>
>>>>>When checking the 'Net, I find there are all kinds of fish recipes
>>>>>useing this method. Mostly to enhance flavor and texture.
>>>>>I don't understand the retch factor. There is New England Clam
>>>>>Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>>with milk and fish.
>>>>>Janet US
>>>>
>>>> Correct but it seems even a good cooking discussion can be turned
>>>> around...:-(
>>>
>>>If you then use the fishy milk, I can see the reason to soak the fish.
>>>If you just throw the milk out, like I think the Japanese do, it
>>>doesn't make much sense to me.
>>
>> fish stock is used to make soup and sauces. I think you are reacting
>> just as my husband would. If no one told you what was in a dish or
>> how it was made you would think it is fine.
>> Janet US
>
>I don't have a problem with fish flavour. I'm only reacting against what
>the Japanese do: soak the fish and then discard the milk. That's a
>waste of flavour to me. If you actually use the fishy milk, it makes
>sense to me.

I never encountered a dish in Japan even remotely like Fishermans Pie!

You ever been there??

On 2/2/2021 5:55 PM, Lucretia Borgia wrote:
> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
> wrote:
>
>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
>> > wrote:
>>
>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>
>>>> Cindy Hamilton wrote:
>>>>> Gary wrote:
>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>
>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>> people who have soaked fish in milk, or Gary?
>>>>
>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>> anything in order to taste good. Just buy a different fish or a fresher
>>>> one. Seems simple enough to me but then, I'm a bit biased.
>>>>
>>>
>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>> because the fish was past its due date! It's a nice dish to make.
>>
>> When checking the 'Net, I find there are all kinds of fish recipes
>> useing this method. Mostly to enhance flavor and texture.
>> I don't understand the retch factor. There is New England Clam
>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>> with milk and fish.
>> Janet US
>
> Correct but it seems even a good cooking discussion can be turned
> around...:-(

That could be my misconception. Cooking seafood with milk or cream is
one thing and fine. I've done that.

I've never had a *fresh* fish that smells fishy, like mackeral. That
would be fine and much different from "going bad" fish.

Soaking a "going bad" is a common practice to reduce smell and taste in
order to get one more meal out of spoiling seafood. You soak it then
discard the milk. That's what I'm talking about here.

On Wed, 3 Feb 2021 08:40:35 -0500, Gary > wrote:

>On 2/2/2021 5:55 PM, Lucretia Borgia wrote:
>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>> wrote:
>>
>>> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
>>> > wrote:
>>>
>>>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>
>>>>> Cindy Hamilton wrote:
>>>>>> Gary wrote:
>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>
>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>> people who have soaked fish in milk, or Gary?
>>>>>
>>>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>> anything in order to taste good. Just buy a different fish or a fresher
>>>>> one. Seems simple enough to me but then, I'm a bit biased.
>>>>>
>>>>
>>>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>> because the fish was past its due date! It's a nice dish to make.
>>>
>>> When checking the 'Net, I find there are all kinds of fish recipes
>>> useing this method. Mostly to enhance flavor and texture.
>>> I don't understand the retch factor. There is New England Clam
>>> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>> with milk and fish.
>>> Janet US
>>
>> Correct but it seems even a good cooking discussion can be turned
>> around...:-(
>
>That could be my misconception. Cooking seafood with milk or cream is
>one thing and fine. I've done that.
>
>I've never had a *fresh* fish that smells fishy, like mackeral. That
>would be fine and much different from "going bad" fish.
>
>Soaking a "going bad" is a common practice to reduce smell and taste in
>order to get one more meal out of spoiling seafood. You soak it then
>discard the milk. That's what I'm talking about here.
>
>
>
Suggest you re-read Grahams original post about Fisherman's Pie -
nothing to do with using smelly or iffy fish!

On Wednesday, February 3, 2021 at 8:40:47 AM UTC-5, Gary wrote:
> On 2/2/2021 5:55 PM, Lucretia Borgia wrote:
> > On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
> > wrote:
> >
> >> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> >> > wrote:
> >>
> >>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
> >>>
> >>>> Cindy Hamilton wrote:
> >>>>> Gary wrote:
> >>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
> >>>>>
> >>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
> >>>>> people who have soaked fish in milk, or Gary?
> >>>>
> >>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
> >>>> anything in order to taste good. Just buy a different fish or a fresher
> >>>> one. Seems simple enough to me but then, I'm a bit biased.
> >>>>
> >>>
> >>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
> >>> because the fish was past its due date! It's a nice dish to make.
> >>
> >> When checking the 'Net, I find there are all kinds of fish recipes
> >> useing this method. Mostly to enhance flavor and texture.
> >> I don't understand the retch factor. There is New England Clam
> >> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
> >> with milk and fish.
> >> Janet US
> >
> > Correct but it seems even a good cooking discussion can be turned
> > around...:-(
> That could be my misconception. Cooking seafood with milk or cream is
> one thing and fine. I've done that.
>
> I've never had a *fresh* fish that smells fishy, like mackeral. That
> would be fine and much different from "going bad" fish.
>
> Soaking a "going bad" is a common practice to reduce smell and taste in
> order to get one more meal out of spoiling seafood. You soak it then
> discard the milk. That's what I'm talking about here.

Suppose someone wanted to eat mackerel for its health and ecological
benefits, but found it too strong-tasting. What's wrong with soaking it
in milk so that the lipophilic flavors bind to the milk and make the fish
taste milder?

Granted, it's a waste of milk, but perhaps the cat would like it.

Cindy Hamilton

On Wed, 3 Feb 2021 01:42:19 -0000 (UTC), Bruce >
wrote:

>jmcquown wrote:
>
>> On 2/1/2021 5:16 PM, Sheldon Martin wrote:
>>> On Sun, 31 Jan 2021 22:41:58 -0700, Graham > wrote:
>>>
>>>> I boiled some milk with half an onion,
>>>
>>> That alone made me want to puke.
>>>
>> We know fish isn't your cup of tea.
>
>McBiddy always has to chime in but has nothing to say...

Especially if to deride me with her made up stories.
I happen to like seafood, all kinds, from shark steaks to clams on the
half shell. Fresh seafood needs no fishyness removed, I never heard
of soaking seafood in milk until now.
Jill lives on an island but has never gone fishing so she has no idea
how fresh fish should smell/taste. And all frozen seafood stinks when
defrosted. I've always eaten seafood that was caught live within a
couple hours or less, very often still alive when brought home. The
fish mongers in NYC sell fish live from large tanks. Living on Long
Island I always lived within a five minute walk to the sea. Very
often I'd come home from work and spend an hour surf casting and come
home with dinner. Mussels were free for the taking from the rock
jetties. The clam diggers would drive their pickups through the
neighborhoods during late afternoons loaded up with
Cherrystones/Littlenecks on ice, in time for dinner.
I lived in this house for 14 years, a five minute walk to water's
edge, I could see the sea from the windows, I watched the Tall Ships
sailing to NYC from the dining room table.
https://www.google.com/maps/place/17...9!4d-72.938093

Lucretia Borgia wrote:

> On Wed, 3 Feb 2021 04:33:04 -0000 (UTC), Bruce >
> wrote:
>
>>I don't have a problem with fish flavour. I'm only reacting against what
>>the Japanese do: soak the fish and then discard the milk. That's a
>>waste of flavour to me. If you actually use the fishy milk, it makes
>>sense to me.
>
> I never encountered a dish in Japan even remotely like Fishermans Pie!

But not every milk soaked fish is a Fisherman's Pie.

> You ever been there??

No further than Tokyo Airport or whatever it was called.

--
The real Bruce posting with charset=WINDOWS-1258 (see headers)

Cindy Hamilton wrote:

> On Wednesday, February 3, 2021 at 8:40:47 AM UTC-5, Gary wrote:
>> On 2/2/2021 5:55 PM, Lucretia Borgia wrote:
>> > On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>> > wrote:
>> >
>> >> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
>> >> > wrote:
>> >>
>> >>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>> >>>
>> >>>> Cindy Hamilton wrote:
>> >>>>> Gary wrote:
>> >>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>> >>>>>
>> >>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>> >>>>> people who have soaked fish in milk, or Gary?
>> >>>>
>> >>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
>> >>>> anything in order to taste good. Just buy a different fish or a fresher
>> >>>> one. Seems simple enough to me but then, I'm a bit biased.
>> >>>>
>> >>>
>> >>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>> >>> because the fish was past its due date! It's a nice dish to make.
>> >>
>> >> When checking the 'Net, I find there are all kinds of fish recipes
>> >> useing this method. Mostly to enhance flavor and texture.
>> >> I don't understand the retch factor. There is New England Clam
>> >> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>> >> with milk and fish.
>> >> Janet US
>> >
>> > Correct but it seems even a good cooking discussion can be turned
>> > around...:-(
>> That could be my misconception. Cooking seafood with milk or cream is
>> one thing and fine. I've done that.
>>
>> I've never had a *fresh* fish that smells fishy, like mackeral. That
>> would be fine and much different from "going bad" fish.
>>
>> Soaking a "going bad" is a common practice to reduce smell and taste in
>> order to get one more meal out of spoiling seafood. You soak it then
>> discard the milk. That's what I'm talking about here.
>
> Suppose someone wanted to eat mackerel for its health and ecological
> benefits, but found it too strong-tasting.

That's very far-fetched. You'd find something healthy and sustainable
that you do like.

> What's wrong with soaking it in milk so that the lipophilic flavors bind to
> the milk and make the fish taste milder?

You just wanted to use 'lipophilic'.

> Granted, it's a waste of milk, but perhaps the cat would like it.

Milk's not good for cats.

On Wednesday, February 3, 2021 at 8:31:49 AM UTC-10, Bruce wrote:
> Cindy Hamilton wrote:
>
> > On Wednesday, February 3, 2021 at 8:40:47 AM UTC-5, Gary wrote:
> >> On 2/2/2021 5:55 PM, Lucretia Borgia wrote:
> >> > On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
> >> > wrote:
> >> >
> >> >> On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> >> >> > wrote:
> >> >>
> >> >>> On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
> >> >>>
> >> >>>> Cindy Hamilton wrote:
> >> >>>>> Gary wrote:
> >> >>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
> >> >>>>>
> >> >>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
> >> >>>>> people who have soaked fish in milk, or Gary?
> >> >>>>
> >> >>>> At least Gary isn't dumb enough to buy fish that needs to be soaked in
> >> >>>> anything in order to taste good. Just buy a different fish or a fresher
> >> >>>> one. Seems simple enough to me but then, I'm a bit biased.
> >> >>>>
> >> >>>
> >> >>> Like Graham, I am familiar with Fishermans Pie and one didn't soak it
> >> >>> because the fish was past its due date! It's a nice dish to make.
> >> >>
> >> >> When checking the 'Net, I find there are all kinds of fish recipes
> >> >> useing this method. Mostly to enhance flavor and texture.
> >> >> I don't understand the retch factor. There is New England Clam
> >> >> Chowder.. All kinds of fish soups with milk or cream. Potato dishes
> >> >> with milk and fish.
> >> >> Janet US
> >> >
> >> > Correct but it seems even a good cooking discussion can be turned
> >> > around...:-(
> >> That could be my misconception. Cooking seafood with milk or cream is
> >> one thing and fine. I've done that.
> >>
> >> I've never had a *fresh* fish that smells fishy, like mackeral. That
> >> would be fine and much different from "going bad" fish.
> >>
> >> Soaking a "going bad" is a common practice to reduce smell and taste in
> >> order to get one more meal out of spoiling seafood. You soak it then
> >> discard the milk. That's what I'm talking about here.
> >
> > Suppose someone wanted to eat mackerel for its health and ecological
> > benefits, but found it too strong-tasting.
> That's very far-fetched. You'd find something healthy and sustainable
> that you do like.
> > What's wrong with soaking it in milk so that the lipophilic flavors bind to
> > the milk and make the fish taste milder?
> You just wanted to use 'lipophilic'.
> > Granted, it's a waste of milk, but perhaps the cat would like it.
> Milk's not good for cats.
It's not good for Japanese either.
https://www.youtube.com/watch?v=_7ZyRB3-X7A

dsi1 wrote:

> On Wednesday, February 3, 2021 at 8:31:49 AM UTC-10, Bruce wrote:
>> Cindy Hamilton wrote:
>>
>> > Suppose someone wanted to eat mackerel for its health and ecological
>> > benefits, but found it too strong-tasting.
>
>> That's very far-fetched. You'd find something healthy and sustainable
>> that you do like.
>
>> > What's wrong with soaking it in milk so that the lipophilic flavors bind to
>> > the milk and make the fish taste milder?
>
>> You just wanted to use 'lipophilic'.
>
>> > Granted, it's a waste of milk, but perhaps the cat would like it.
>
>> Milk's not good for cats.
>
> It's not good for Japanese either.
> https://www.youtube.com/watch?v=_7ZyRB3-X7A
>
I haven't had breakfast or coffee yet, so I didn't click after the
initial screen.
>

On Wednesday, February 3, 2021 at 9:19:29 AM UTC-10, Bruce wrote:
> dsi1 wrote:
>
> > On Wednesday, February 3, 2021 at 8:31:49 AM UTC-10, Bruce wrote:
> >> Cindy Hamilton wrote:
> >>
> >> > Suppose someone wanted to eat mackerel for its health and ecological
> >> > benefits, but found it too strong-tasting.
> >
> >> That's very far-fetched. You'd find something healthy and sustainable
> >> that you do like.
> >
> >> > What's wrong with soaking it in milk so that the lipophilic flavors bind to
> >> > the milk and make the fish taste milder?
> >
> >> You just wanted to use 'lipophilic'.
> >
> >> > Granted, it's a waste of milk, but perhaps the cat would like it.
> >
> >> Milk's not good for cats.
> >
> > It's not good for Japanese either.
> > https://www.youtube.com/watch?v=_7ZyRB3-X7A
> >
> I haven't had breakfast or coffee yet, so I didn't click after the
> initial screen.
> >
That's the first correct decision you've made in a long time!

dsi1 wrote:

> On Wednesday, February 3, 2021 at 9:19:29 AM UTC-10, Bruce wrote:
>> dsi1 wrote:
>>
>> > It's not good for Japanese either.
>> > https://www.youtube.com/watch?v=_7ZyRB3-X7A
>> >
>> I haven't had breakfast or coffee yet, so I didn't click after the
>> initial screen.
>> >
> That's the first correct decision you've made in a long time!
>
May many more follow!
>

On Wednesday, February 3, 2021 at 10:06:06 AM UTC-10, Bruce wrote:
> dsi1 wrote:
>
> > On Wednesday, February 3, 2021 at 9:19:29 AM UTC-10, Bruce wrote:
> >> dsi1 wrote:
> >>
> >> > It's not good for Japanese either.
> >> > https://www.youtube.com/watch?v=_7ZyRB3-X7A
> >> >
> >> I haven't had breakfast or coffee yet, so I didn't click after the
> >> initial screen.
> >> >
> > That's the first correct decision you've made in a long time!
> >
> May many more follow!
> >
One can only hope and pray.

On 2/2/2021 12:25 PM, US Janet wrote:
> On Tue, 2 Feb 2021 03:39:06 -0500, jmcquown >
> wrote:
>
> snip
>>
>> I do have a pound of thinly sliced smoked (Nova Scotia style) salmon in
>> the freezer. I'm thinking lay it out on a nice silver platter with
>> slices of lemon and sprigs of fresh dill. Part of a brunch buffet with
>> scrambled eggs and nice bakery bread toast. I could also make some home
>> made muffins. Might even set out the "good china". No special
>> occasion. Sometimes I just like to make brunch.
>>
>> Jill
>
> My instinct would be to avoid laying the smoked fish out on silver for
> fear it would pick up a metallic taste. Actually, any fish.
> Janet US
>
Correcting myself: the platter is actually pewter. Either way, I'd put
a layer of waxed paper on it. The platter is purely for presentation
purposes.

Jill