"jmcquown" > wrote in message
.. .
> elaine wrote:
> > I'm cooking this fish tonight for the first time (on sale at my
local
> > foodmarket) - the recipe I'm working with (lime butter - below)
calls
> > for fresh thai or serrano chile - don't have that although I do
have
> > red pepper flakes, tai curry, cayenne pepper. Would any of those
be
> > a decent substitute?
> (snippage)
> > Thanks,
> >
> > Elaine
>
> I don't keep fresh Thai chili's or serrano around; I'd go with the
red
> pepper flakes. However, I love the mild taste of tilapia and it
seems to me
> this would overwhelm it. But you're after something spicy, so go
for it.

I agree about being cautious in using anything hot with the tilapia.
Otherwise it is very easy to overpower the delicate flavor of the
fish. That is true for most fish. And I say that as a person who
usually loves heat from chiles in my food.

Sam wrote:

> I agree about being cautious in using anything hot with the tilapia.
> Otherwise it is very easy to overpower the delicate flavor of the
> fish. That is true for most fish. And I say that as a person who
> usually loves heat from chiles in my food.

Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
it.

In similar vein, here's a recipe I came across yesterday:

White Barbecue Sauce (from _Paul Kirk's Championship Barbecue Sauces_)

"If you thought tartar sauce was the best accompaniment for grilled or fried
fish, try this. You may never dip into tartar sauce again."

Makes about 3 cups

1 cup mayonnaise
1 cup salad dressing (such as Miracle Whip)
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons white Worcestershire sauce
2 tablespoons sugar
1 tablespoon fresh-ground black pepper
1 tablespoon fresh-ground white pepper
1 teaspoon dry mustard powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

Combine all of the ingredients in a large nonreactive bowl. Blend well with
a wire whisk.

Keep this sauce refrigerated when not in use. It will keep for up to 2 weeks
in an airtight jar in the refrigerator.

How to use it: Serve this sauce with grilled fish.


I haven't tried that recipe, so I can't state whether it's any good, but all
the other recipes I've made from that book have been very good indeed. I'd
make it a little differently, though: I'd boil the water, add the mustard
and sugar, stir to dissolve, and let it sit for about 10 minutes. (This
should take away any harsh edge from the mustard as well as dissolving the
sugar granules.) Then I'd combine everything as in the recipe.

I think that white barbecue sauce was originally intended for chicken or
catfish, and as catfish is prone to muddiness, the sauce is probably pretty
good at masking the flavor.

Bob

"Bob" > > > I agree about being cautious in
using anything hot with the tilapia.
> > Otherwise it is very easy to overpower the delicate flavor of the
> > fish. That is true for most fish. And I say that as a person who
> > usually loves heat from chiles in my food.
>
> Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
> fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
> it.

My tilapia was excellent. I reduced wine, lime juice & zest, garlic, butter
& shallots. It really complemented the fish which was - yes - quite mild.
>
> In similar vein, here's a recipe I came across yesterday:
>
> White Barbecue Sauce (from _Paul Kirk's Championship Barbecue Sauces_)
>
> "If you thought tartar sauce was the best accompaniment for grilled or
fried
> fish, try this. You may never dip into tartar sauce again."
>
> Makes about 3 cups
>
> 1 cup mayonnaise
> 1 cup salad dressing (such as Miracle Whip)
> 1/2 cup white wine vinegar
> 1/4 cup fresh lemon juice
> 1/4 cup water
> 2 tablespoons white Worcestershire sauce
> 2 tablespoons sugar
> 1 tablespoon fresh-ground black pepper
> 1 tablespoon fresh-ground white pepper
> 1 teaspoon dry mustard powder
> 1 teaspoon salt
> 1/2 teaspoon ground ginger
> 1/2 teaspoon ground allspice
>
> Combine all of the ingredients in a large nonreactive bowl. Blend well
with
> a wire whisk.
>
> Keep this sauce refrigerated when not in use. It will keep for up to 2
weeks
> in an airtight jar in the refrigerator.
>
> How to use it: Serve this sauce with grilled fish.

Interesting recipe Bob. I never use miracle whip, instead I substitute
Hellmans mayonnaise - 2 cups though, seem a lot.

Elaine

elaine wrote:
> "Bob" > > > I agree about being cautious
> in using anything hot with the tilapia.
>>> Otherwise it is very easy to overpower the delicate flavor of the
>>> fish. That is true for most fish. And I say that as a person who
>>> usually loves heat from chiles in my food.
>>
>> Well, what if you don't LIKE the "delicate" (some say muddy) flavor
>> of the fish? I've been known to put tilapia into a curry so that I
>> WOULDN'T taste it.
>
> My tilapia was excellent. I reduced wine, lime juice & zest, garlic,
> butter & shallots. It really complemented the fish which was - yes -
> quite mild.
>>
Sounds like it was very good, Elaine! What did you serve with it?

Jill

>> In similar vein, here's a recipe I came across yesterday:
>>
>> White Barbecue Sauce (from _Paul Kirk's Championship Barbecue
>> Sauces_)
>>
>> "If you thought tartar sauce was the best accompaniment for grilled
>> or fried fish, try this. You may never dip into tartar sauce again."
>>
>> Makes about 3 cups
>>
>> 1 cup mayonnaise
>> 1 cup salad dressing (such as Miracle Whip)
>> 1/2 cup white wine vinegar
>> 1/4 cup fresh lemon juice
>> 1/4 cup water
>> 2 tablespoons white Worcestershire sauce
>> 2 tablespoons sugar
>> 1 tablespoon fresh-ground black pepper
>> 1 tablespoon fresh-ground white pepper
>> 1 teaspoon dry mustard powder
>> 1 teaspoon salt
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground allspice
>>
>> Combine all of the ingredients in a large nonreactive bowl. Blend
>> well with a wire whisk.
>>
>> Keep this sauce refrigerated when not in use. It will keep for up to
>> 2 weeks in an airtight jar in the refrigerator.
>>
>> How to use it: Serve this sauce with grilled fish.
>
> Interesting recipe Bob. I never use miracle whip, instead I
> substitute Hellmans mayonnaise - 2 cups though, seem a lot.
>
> Elaine

"jmcquown" > wrote in message
.. .
>
> > My tilapia was excellent. I reduced wine, lime juice & zest, garlic,
> > butter & shallots. It really complemented the fish which was - yes -
> > quite mild.
> >>
> Sounds like it was very good, Elaine! What did you serve with it?
>
> Jill
>
Well I had bought asparagus and was going to make a hollandaise sauce. In
the end I decided I had enough sauces so just made a caesar salad and had
cauliflower with cheese & breadcrumbs (broiled at the end).

Tonight -- asparagus and hollandaise and something else. Veal scallopini I
think.
E.

In article >,
"Bob" > wrote:

> Sam wrote:
>
> > I agree about being cautious in using anything hot with the tilapia.
> > Otherwise it is very easy to overpower the delicate flavor of the
> > fish. That is true for most fish. And I say that as a person who
> > usually loves heat from chiles in my food.
>
> Well, what if you don't LIKE the "delicate" (some say muddy) flavor of the
> fish? I've been known to put tilapia into a curry so that I WOULDN'T taste
> it.
>
> Bob

I tried making tilapia at home--the family said it tasted like creek
water.

Amy

On Thu, 27 Jan 2005, A Ross wrote:
>
> I tried making tilapia at home--the family said it tasted like creek
> water.

That's odd. I wonder which farm is supplying your wholesaler, then your
market. Here in western new york state we have two major supermarkets.
The tilapia from both has always been delicate and sweet. As a long
time northeast freshwater fisherman, I think it rivals any purely native
species for delicate taste. We enjoy it almost every other week - in
fact, gonna have it this evening using the simple tomato/basil/cheese
recipe I posted earlier. (I'm tempted to try cilantro instead of basil
one of these days, but I don't think it would go well with the parm/reg
cheese.)

MK

http://ag.arizona.edu/azaqua/ista/recipes.htm

In article
>,
Michael L Kankiewicz > wrote:

> On Thu, 27 Jan 2005, A Ross wrote:
> >
> > I tried making tilapia at home--the family said it tasted like creek
> > water.
>
> That's odd. I wonder which farm is supplying your wholesaler, then your
> market. Here in western new york state we have two major supermarkets.
> The tilapia from both has always been delicate and sweet. As a long
> time northeast freshwater fisherman, I think it rivals any purely native
> species for delicate taste. We enjoy it almost every other week - in
> fact, gonna have it this evening using the simple tomato/basil/cheese
> recipe I posted earlier. (I'm tempted to try cilantro instead of basil
> one of these days, but I don't think it would go well with the parm/reg
> cheese.)
>
> MK
>
> http://ag.arizona.edu/azaqua/ista/recipes.htm

The tilapia was purchased frozen from P&C. I've had tilapia at other
times and I've really enjoyed it--but this wasn't one of those times.

Amy
Thanks for the link, but DH says to stick to haddock.

Bob wrote:
> Sam wrote:
>
>> I agree about being cautious in using anything hot with the tilapia.
>> Otherwise it is very easy to overpower the delicate flavor of the
>> fish. That is true for most fish. And I say that as a person who
>> usually loves heat from chiles in my food.
>
> Well, what if you don't LIKE the "delicate" (some say muddy) flavor
> of the fish? I've been known to put tilapia into a curry so that I
> WOULDN'T taste it.
>
(snippage)

So then why did you buy tilapia if you don't like it?

Jill

Jill wrote:

> So then why did you buy tilapia if you don't like it?

See my posts in the "Invitation to the Great Cooks at RFC" thread; this was
a kind of "Iron Chef - Home Edition" thing.

Bob

: "jmcquown" > wrote in message
: .. .
:> elaine wrote:
:> > I'm cooking this fish tonight for the first time (on sale at my
: local
:> > foodmarket) - the recipe I'm working with (lime butter - below)
: calls
:> > for fresh thai or serrano chile - don't have that although I do
: have
:> > red pepper flakes, tai curry, cayenne pepper. Would any of those
: be
:> > a decent substitute?
:> (snippage)
:> > Thanks,
:> >
:> > Elaine
:>
:> I don't keep fresh Thai chili's or serrano around; I'd go with the
: red
:> pepper flakes. However, I love the mild taste of tilapia and it
: seems to me
:> this would overwhelm it. But you're after something spicy, so go
: for it.

: I agree about being cautious in using anything hot with the tilapia.
: Otherwise it is very easy to overpower the delicate flavor of the
: fish. That is true for most fish. And I say that as a person who
: usually loves heat from chiles in my food.


This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and since
you're not used to it (a wimp) you're not paying attention to the
flavor. The flavor is still there, you're just ignoring it.

> wrote in message
...
>
> : "jmcquown" > wrote in message
> : .. .
> :> elaine wrote:
> :> > I'm cooking this fish tonight for the first time (on sale at my
> : local
> :> > foodmarket) - the recipe I'm working with (lime butter - below)
> : calls
> :> > for fresh thai or serrano chile - don't have that although I do
> : have
> :> > red pepper flakes, tai curry, cayenne pepper. Would any of those
> : be
> :> > a decent substitute?
> :> (snippage)
> :>
> : I agree about being cautious in using anything hot with the tilapia.
> : Otherwise it is very easy to overpower the delicate flavor of the
> : fish. That is true for most fish. And I say that as a person who
> : usually loves heat from chiles in my food.
>

> This thread sounds like it's written by a bunch of chile-newbies!
> Heat isn't a flavor!!! It doesn't matter how hot something is, it
> won't overpower the flavor of any food. Thinking that it can
> is in your mind - your mind is processing the hot sensation, and since
> you're not used to it (a wimp) you're not paying attention to the
> flavor. The flavor is still there, you're just ignoring it.

Actually I am a chile-newbie! My mind just can't seem to get past the
burning sensation which deadens all my taste buds. And I'd be the first to
admit that when it comes to hot chilis etc., I am definitely a wimp!

E.

elaine wrote:
> > wrote in message
> ...
>>
>>> "jmcquown" > wrote in message
>>> .. .
>>>> elaine wrote:
>>>>> I'm cooking this fish tonight for the first time (on sale at my
>>>>> local foodmarket) - the recipe I'm working with (lime butter -
>>>>> below) calls for fresh thai or serrano chile - don't have that
>>>>> although I do have red pepper flakes, tai curry, cayenne pepper.
>>>>> Would any of those be a decent substitute?
>>>> (snippage)
>>>>
>>> I agree about being cautious in using anything hot with the tilapia.
>>> Otherwise it is very easy to overpower the delicate flavor of the
>>> fish. That is true for most fish. And I say that as a person who
>>> usually loves heat from chiles in my food.
>>
>
>> This thread sounds like it's written by a bunch of chile-newbies!
>> Heat isn't a flavor!!! It doesn't matter how hot something is, it
>> won't overpower the flavor of any food. Thinking that it can
>> is in your mind - your mind is processing the hot sensation, and
>> since you're not used to it (a wimp) you're not paying attention to
>> the flavor. The flavor is still there, you're just ignoring it.
>
> Actually I am a chile-newbie! My mind just can't seem to get past the
> burning sensation which deadens all my taste buds. And I'd be the
> first to admit that when it comes to hot chilis etc., I am definitely
> a wimp!
>
> E.

I, on the other hand, LOVE chilies, but not when they are so friggin hot
(like Dave's Insanity Sauce, which is truly insane) the heat covers covers
the taste of everything else. Then what's the point? Just chew on a
cayenne pepper and be done with it

Jill

elaine wrote:
> > wrote in message
> ...
>>
>>> "jmcquown" > wrote in message
>>> .. .
>>>> elaine wrote:
>>>>> I'm cooking this fish tonight for the first time (on sale at my
>>>>> local foodmarket) - the recipe I'm working with (lime butter -
>>>>> below) calls for fresh thai or serrano chile - don't have that
>>>>> although I do have red pepper flakes, tai curry, cayenne pepper.
>>>>> Would any of those be a decent substitute?
>>>> (snippage)
>>>>
>>> I agree about being cautious in using anything hot with the tilapia.
>>> Otherwise it is very easy to overpower the delicate flavor of the
>>> fish. That is true for most fish. And I say that as a person who
>>> usually loves heat from chiles in my food.
>>
>
>> This thread sounds like it's written by a bunch of chile-newbies!
>> Heat isn't a flavor!!! It doesn't matter how hot something is, it
>> won't overpower the flavor of any food. Thinking that it can
>> is in your mind - your mind is processing the hot sensation, and
>> since you're not used to it (a wimp) you're not paying attention to
>> the flavor. The flavor is still there, you're just ignoring it.
>
> Actually I am a chile-newbie! My mind just can't seem to get past the
> burning sensation which deadens all my taste buds. And I'd be the
> first to admit that when it comes to hot chilis etc., I am definitely
> a wimp!
>
> E.

No, uh uh! Not as much as *I* am and I'm married to a hot sauce, pepper,
chili FREAK. We sometimes end up having to eat separate meals.

kili

In article >,
wrote:

> This thread sounds like it's written by a bunch of chile-newbies!
> Heat isn't a flavor!!! It doesn't matter how hot something is, it
> won't overpower the flavor of any food. Thinking that it can
> is in your mind - your mind is processing the hot sensation, and since
> you're not used to it (a wimp) you're not paying attention to the
> flavor. The flavor is still there, you're just ignoring it.

Too bad I didn't know how much you love hot things last night. I made
green chili pork stew. Unfortunately, the green chili my folks have me
was incendiary. After one bite the burning feeling in my mouth was so
strong there was no hope of tasting anything else. Husband and son who
both love hot things more than me both said it was too hot the eat and
enjoy after a couple of bites. No amount of tomatoes could calm it down
enough to enjoy and actually taste. It ended up feeding the garbage
disposal.

sigh

marcella

Marcella wrote:

> Too bad I didn't know how much you love hot things last night. I made
> green chili pork stew. Unfortunately, the green chili my folks have me
> was incendiary. After one bite the burning feeling in my mouth was so
> strong there was no hope of tasting anything else. Husband and son who
> both love hot things more than me both said it was too hot the eat and
> enjoy after a couple of bites. No amount of tomatoes could calm it down
> enough to enjoy and actually taste. It ended up feeding the garbage
> disposal.

It's too late NOW to redeem last night's dinner, but if you find yourself in
a similar predicament in the future, you can borrow an idea from Indian
cooking and serve the stew (or whatever) with some kind of cooling relish,
such as a salad of cucumbers and yogurt. Serving steamed rice along with
the stew will also help the diners moderate the heat.

(Assuming you don't want to tame the flames with beer, that is...)

Bob

In article >, Marcella Peek > wrote:
>In article >,
>wrote:
>
>> This thread sounds like it's written by a bunch of chile-newbies!
>> Heat isn't a flavor!!! It doesn't matter how hot something is, it
>> won't overpower the flavor of any food. Thinking that it can
>> is in your mind - your mind is processing the hot sensation, and since
>> you're not used to it (a wimp) you're not paying attention to the
>> flavor. The flavor is still there, you're just ignoring it.
>
>Too bad I didn't know how much you love hot things last night. I made
>green chili pork stew. Unfortunately, the green chili my folks have me
>was incendiary. After one bite the burning feeling in my mouth was so
>strong there was no hope of tasting anything else. Husband and son who
>both love hot things more than me both said it was too hot the eat and
>enjoy after a couple of bites. No amount of tomatoes could calm it down

When I spent a few months in southern India years ago I found that
some cucumber and yogurt went *very* well with curries verging on too
hot. (At a pinch, milk is pretty soothing too, but forget water.)

>enough to enjoy and actually taste. It ended up feeding the garbage
>disposal.

I hope it appreciated your generosity. ;-)


Cheers, Phred.

--
LID

wrote:
>> "jmcquown" > wrote in message
>> .. .
>>> elaine wrote:
>>>> I'm cooking this fish tonight for the first time (on sale at my
>>>> local foodmarket) - the recipe I'm working with (lime butter -
>>>> below) calls for fresh thai or serrano chile - don't have that
>>>> although I do have red pepper flakes, tai curry, cayenne pepper.
>>>> Would any of those be a decent substitute?
>>> (snippage)
>>>> Thanks,
>>>>
>>>> Elaine
>>>
>>> I don't keep fresh Thai chili's or serrano around; I'd go with the
>>> red pepper flakes. However, I love the mild taste of tilapia and
>>> it seems to me this would overwhelm it. But you're after something
>>> spicy, so go for it.
>
>> I agree about being cautious in using anything hot with the tilapia.
>> Otherwise it is very easy to overpower the delicate flavor of the
>> fish. That is true for most fish. And I say that as a person who
>> usually loves heat from chiles in my food.
>
>
> This thread sounds like it's written by a bunch of chile-newbies!
> Heat isn't a flavor!!!

You said that right; heat is not a flavour. Heat is just heat; pretty
worthless, IMO. Spicy is different from so hot you can't taste anything
else.

Jill <--who has had many Thai chilis in food (in Thailand, no less) but
still was able to taste the FOOD, not just the chilis.