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On Fri 11 Mar 2005 04:45:00a, Damsel in dis Dress wrote in
rec.food.cooking: > Katra >, if that's their real name, wrote: > >>Trade it in for catfish. :-P > > Crash got me started eating catfish. I had never tried it before, but > it's become a regular on our dinner table (and on the fronts of my > shirts). Shore Lunch now makes a "Dixie" style coating for catfish. > It's like you've died and gone to heaven. We've also been using Kraft's > lemon tartar sauce. I wish it came in bigger bottles. > > I know, if I were a genuine foodie, I'd make the breading and tartar > sauce from scratch. I actually wouldn't mind doing that. Anyone have a > good recipe for either of those? I think the Shore Lunch stuff has > cornmeal in it. It has a rough texture. It's used like Shake and Bake. > Dipped in egg and breaded, not battered. > > Carol Coating for Catfish 3/4 c. yellow cornmeal 1/4 c. cornflour (masa) or flour 2 tsp. salt 1/8 tsp.cayenne pepper 1/4 tsp. garlic powder And a whole bunch of tartar sauce recipes. I think they're all good. Tartar Sauce 3 yolks, from hard boiled eggs 2 tbs mayonnaise 1 tsp chopped capers 1 tbs chopped parsley 1 tsp chopped pickles 1 tsp mustard 1 tsp lemon juice salt ( if necessary) and freshly ground pepper Crush egg yolks with a fork, add mayonnaise to combine, Stir in the rest of the ingredients. Title: MRS. HEBERT'S TARTAR SAUCE Categories: Sauces Yield: 2 servings 2 c Mayonnaise 2 ts Lemon juice 2 ts Chives; chopped 2 ts Parsley; chopped 2 ts Pickles; chopped 2 ts Capers; chopped 2 ts Onion; minced Mix all ingredients together and refrigerate at least one hour. Lucky's Tartar Sauce 2 cup mayonnaise 2 Tbsp. dill pickles, finely chopped 2 Tbsp. stuffed green olives, finely chopped 2 Tbsp. onion, grated 2 Tbsp. parsley, finely chopped 1 Tbsp. capers 2 Tbsp. lime juice 1/2 tsp. minced garlic (more to taste) Combine ingredients and cover tightly in refrigerator. Keeps for weeks. note; sometimes i use jalapeno stuffed olives for a zippier flavor. LT Lemon-Dill Tartar Sauce Makes about 1 1/2 cups 1 1/2 cups Mayonnaise 1 teaspoon Dill pickles, minced 1 teaspoon Capers 1 Tablespoon Lemon juice 1 Tablespoon Dill weed (fresh) 2 teaspoons Parsley, chopped 1/2 teaspoon Dijon mustard Blend all ingredients until well mixed. Cover and refrigerate until needed. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Fri 11 Mar 2005 07:56:33a, hubert liverman wrote in rec.food.cooking:
> > "Damsel in dis Dress" > wrote in message > ... >> Katra >, if that's their real name, wrote: >> >> >Trade it in for catfish. :-P >> >> Crash got me started eating catfish. I had never tried it before, but >> it's become a regular on our dinner table (and on the fronts of my >> shirts). Shore Lunch now makes a "Dixie" style coating for catfish. >> It's like you've died and gone to heaven. We've also been using >> Kraft's lemon tartar sauce. I wish it came in bigger bottles. >> >> I know, if I were a genuine foodie, I'd make the breading and tartar >> sauce from scratch. I actually wouldn't mind doing that. Anyone have >> a good recipe for either of those? I think the Shore Lunch stuff has >> cornmeal in it. It has a rough texture. It's used like Shake and >> Bake. Dipped in egg and breaded, not battered. > > > In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > (salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is > the trick.The "proper" ammounts of the above can create endless > discussions, sometimes getting downright confrontational. Thats about > it. I use seasoned salt (red) 'cause "I like it that way"! Catfish are > best when self cought, gutted/skinned and eaten the same day. We are > talking whole fish sans head here, not fillets or "fingers"...Yuck... > Grab a pole,drown some chicken livers,enjoy a few beers,come home,cook > fish and gobble. Hush puppies are required as is a lettuce& tomato > sallat, Mayo white salt& black pepper and a thick slice of Vidalia onion > only...Now you have the larger picture. > > Hope this helps :-) > > Hubert Hmmm... Reminds me of the fish "camps" down in Mississippi when I was a kid. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
"Wayne Boatwright" > wrote in message ... > On Fri 11 Mar 2005 07:56:33a, hubert liverman wrote in rec.food.cooking: > > > > > "Damsel in dis Dress" > wrote in message > > ... > >> Katra >, if that's their real name, wrote: > >> Bake. Dipped in egg and breaded, not battered. > > > > > > In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > > (salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is > > the trick.The "proper" ammounts of the above can create endless > > discussions, sometimes getting downright confrontational. Thats about > > it. I use seasoned salt (red) 'cause "I like it that way"! Catfish are > > best when self cought, gutted/skinned and eaten the same day. We are > > talking whole fish sans head here, not fillets or "fingers"...Yuck... > > Grab a pole,drown some chicken livers,enjoy a few beers,come home,cook > > fish and gobble. Hush puppies are required as is a lettuce& tomato > > sallat, Mayo white salt& black pepper and a thick slice of Vidalia onion > > only...Now you have the larger picture. > > > > Hope this helps :-) > > > > Hubert > > Hmmm... Reminds me of the fish "camps" down in Mississippi when I was a kid. Yes... The further South you get into Mississippi, Louisanna and Alabama the more Creole seasonings come into play. Here,no one would include cayenne and garlic powder. I am not a proffesional cook, however, I can at times do a yoemans job. I do not know how to send portionional eqivalents, as I don't know how many fish we will catch. Taste everything. Adjusting to your taste always works on any regional/ethnic cuisine. Now let's all smell the magnolia blossom,honeyscukle,semitropical humidity and aroma of our youth,and first love. Whatever..:-) "Nostalga is a fond remnissence of an imagianary history" (auth unknown). Wayne, Thanks, I had a tuning to do,and your response is is appreciated. Hubert (partially sighted Piano Tuner and retired Bass Trombonist) Liverman ____________________________________________ |
In article >,
"hubert liverman" > wrote: > "Damsel in dis Dress" > wrote in message > ... > > Katra >, if that's their real name, wrote: > > > > >Trade it in for catfish. :-P > > > > Crash got me started eating catfish. I had never tried it before, but > it's > > become a regular on our dinner table (and on the fronts of my shirts). > > Shore Lunch now makes a "Dixie" style coating for catfish. It's like > > you've died and gone to heaven. We've also been using Kraft's lemon > tartar > > sauce. I wish it came in bigger bottles. > > > > I know, if I were a genuine foodie, I'd make the breading and tartar sauce > > from scratch. I actually wouldn't mind doing that. Anyone have a good > > recipe for either of those? I think the Shore Lunch stuff has cornmeal in > > it. It has a rough texture. It's used like Shake and Bake. Dipped in > egg > > and breaded, not battered. > > > In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > (salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is the > trick.The "proper" ammounts of the above can create endless discussions, > sometimes getting downright confrontational. Thats about it. I use seasoned > salt (red) 'cause "I like it that way"! Catfish are best when self cought, > gutted/skinned and eaten the same day. We are talking whole fish sans head > here, not fillets or "fingers"...Yuck... Grab a pole,drown some chicken > livers,enjoy a few beers,come home,cook fish and gobble. Hush puppies are > required as is a lettuce& tomato sallat, Mayo white salt& black pepper and a > thick slice of Vidalia onion only...Now you have the larger picture. > > Hope this helps :-) > > Hubert > You must be from the deep south... <lol> -- K. |
In article >,
"jmcquown" > wrote: > Katra wrote: > > In article >, > > Melba's Jammin' > wrote: > > > >> Can I just bake it? Say yes. What time and temp? > > > > Ew. > > Trade it in for catfish. :-P > > I just hate tilapia! It's sooo boring! > > > > Seriously tho', I did manage to make it interesting once. > > I used white cornmeal spiced with lemon pepper, dill and garlic > > powder, > > wet the tilapia with water and dredged it well, then quick fried it in > > EVOO. > > > > If you are trying to cut back on fat, you might drag out the foreman > > grill. I've been making the most DIVINE grilled catfish fillets lately > > using the foreman! :-) > > I'm sorry, but using the Foreman doesn't make it "grilled", I don't care > what all the George's call it. It's pressed between two hot surfaces like a > waffle. Absolutely not the same thing as grilled fish. > > Jill > > Well, ok, but it sure does keep it moist and juicy! :-) It's a wonderful way to cook fillet's. Hot and fast! In fact, I think I'll drag a fillet out of the freezer right now and do just that for lunch! -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Damsel in dis Dress wrote:
> Katra >, if that's their real name, wrote: > > >>Trade it in for catfish. :-P > > > Crash got me started eating catfish. I had never tried it before, but it's > become a regular on our dinner table (and on the fronts of my shirts). > Shore Lunch now makes a "Dixie" style coating for catfish. It's like > you've died and gone to heaven. We've also been using Kraft's lemon tartar > sauce. I wish it came in bigger bottles. > > I know, if I were a genuine foodie, I'd make the breading and tartar sauce > from scratch. I actually wouldn't mind doing that. Anyone have a good > recipe for either of those? I think the Shore Lunch stuff has cornmeal in > it. It has a rough texture. It's used like Shake and Bake. Dipped in egg > and breaded, not battered. > > Carol Tartar sauce? Just mix mayonnaise and pickle relish. Add "lemon pepper" to taste. Season with tarragon and maybe 2 drops of tabasco sauce. Add capers if you want to get fancy. Best regards, Bob |
Melba's Jammin' >, if that's their real name,
wrote: >Dams, if you're looking for some recipes, Google on "torsk". Thanks, Barb. I've never knowingly tried either Monkfish or Torsk. The latter sounds pretty Scandinavian. Is it a regional name for Monkfish? Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
"Katra" > wrote in message ... > In article >, > "hubert liverman" > wrote: > > > > > > In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > > (salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is the > > trick.The "proper" ammounts of the above can create endless discussions, > > sometimes getting downright confrontational. Thats about it. I use seasoned > > salt (red) 'cause "I like it that way"! Catfish are best when self cought, > > gutted/skinned and eaten the same day. We are talking whole fish sans head > > here, not fillets or "fingers"...Yuck... Grab a pole,drown some chicken > > livers,enjoy a few beers,come home,cook fish and gobble. Hush puppies are > > required as is a lettuce& tomato sallat, Mayo white salt& black pepper and a > > thick slice of Vidalia onion only...Now you have the larger picture. > > Hubert > > > > You must be from the deep south... <lol> > -- > K. No Maam......I was born in Brooklyn NY, and raised in the South,went back to NYC to make my mark as a professional musician. I traveled as a free lance musician for 'way to many' years. I read to much,and when I got burnt out on the business,I came 'home' to open a 'sleepy little' Piano Tuning Shop. I have performed in all of the contiguous 48 states,as well as the Caribbean Islands,a few European tours,and have eaten and respected the food in all points between. I learned to ask where the 'working man' ate. The locals will be very accommodating if approached properly. That's the trick,'...good' food good people,and a feeling of place! Who would ask for more. I will share what little I know with all interested! -:) Ciao! Hubert(Umberto) Liverman |
"zxcvbob" > wrote in message ... > Damsel in dis Dress wrote: > > > Katra >, if that's their real name, wrote: > > > > > Tartar sauce? Just mix mayonnaise and pickle relish. Add "lemon > pepper" to taste. Season with tarragon and maybe 2 drops of tabasco > sauce. Add capers if you want to get fancy. > Around here,mix mayonnaise,pickle relish,lemon juice/zest,salt& pepper. Sweet or sour relish can create more more front porch contention that we wish to persue. Hubert |
"hubert liverman" >, if that's their real
name, wrote: >In my area of Alabama, catfish is dipped in egg,dredged in a seasoned >(salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is the >trick.The "proper" ammounts of the above can create endless discussions, >sometimes getting downright confrontational. Thats about it. I use seasoned >salt (red) 'cause "I like it that way"! Sounds easy enough. I'll work on the proportions. >Catfish are best when self cought, >gutted/skinned and eaten the same day. We are talking whole fish sans head >here, not fillets or "fingers"...Yuck... Grab a pole,drown some chicken >livers,enjoy a few beers,come home,cook fish and gobble. Hush puppies are >required as is a lettuce& tomato sallat, Mayo white salt& black pepper and a >thick slice of Vidalia onion only...Now you have the larger picture. I think they only catfish around here live in the muddy Mississippi. People are eating fish from that river again, but I ain't one of 'em! Since I know no better, I'll just keep getting the fillets. Thanks for the accompaniment suggestions, too. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
Bless your pea-pickin' heart, Wayne!
Thanks, Carol Wayne Boatwright >, if that's their real name, wrote: >On Fri 11 Mar 2005 04:45:00a, Damsel in dis Dress wrote in >rec.food.cooking: > >> Crash got me started eating catfish. I had never tried it before, but >> it's become a regular on our dinner table (and on the fronts of my >> shirts). Shore Lunch now makes a "Dixie" style coating for catfish. >> It's like you've died and gone to heaven. We've also been using Kraft's >> lemon tartar sauce. I wish it came in bigger bottles. >> >> I know, if I were a genuine foodie, I'd make the breading and tartar >> sauce from scratch. I actually wouldn't mind doing that. Anyone have a >> good recipe for either of those? I think the Shore Lunch stuff has >> cornmeal in it. It has a rough texture. It's used like Shake and Bake. >> Dipped in egg and breaded, not battered. >> >> Carol > >Coating for Catfish > >3/4 c. yellow cornmeal >1/4 c. cornflour (masa) or flour >2 tsp. salt >1/8 tsp.cayenne pepper >1/4 tsp. garlic powder > >And a whole bunch of tartar sauce recipes. I think they're all good. > >Tartar Sauce > >3 yolks, from hard boiled eggs >2 tbs mayonnaise >1 tsp chopped capers >1 tbs chopped parsley >1 tsp chopped pickles >1 tsp mustard >1 tsp lemon juice >salt ( if necessary) and freshly ground pepper > >Crush egg yolks with a fork, add mayonnaise to combine, >Stir in the rest of the ingredients. > > Title: MRS. HEBERT'S TARTAR SAUCE > Categories: Sauces > Yield: 2 servings > > 2 c Mayonnaise > 2 ts Lemon juice > 2 ts Chives; chopped > 2 ts Parsley; chopped > 2 ts Pickles; chopped > 2 ts Capers; chopped > 2 ts Onion; minced > > Mix all ingredients together and refrigerate at least one hour. > >Lucky's Tartar Sauce > >2 cup mayonnaise >2 Tbsp. dill pickles, finely chopped >2 Tbsp. stuffed green olives, finely chopped >2 Tbsp. onion, grated >2 Tbsp. parsley, finely chopped >1 Tbsp. capers >2 Tbsp. lime juice >1/2 tsp. minced garlic (more to taste) > >Combine ingredients and cover tightly in refrigerator. Keeps for weeks. >note; sometimes i use jalapeno stuffed olives for a zippier flavor. >LT > >Lemon-Dill Tartar Sauce > >Makes about 1 1/2 cups > >1 1/2 cups Mayonnaise >1 teaspoon Dill pickles, minced >1 teaspoon Capers >1 Tablespoon Lemon juice >1 Tablespoon Dill weed (fresh) >2 teaspoons Parsley, chopped >1/2 teaspoon Dijon mustard > >Blend all ingredients until well mixed. Cover and >refrigerate until needed. > -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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jmcquown wrote: > Andy Katz wrote: > > On 10 Mar 2005 14:06:43 -0800, "Sandi" > wrote: > > > >> > >> Jim Lahue wrote: > >>> Melba's Jammin' wrote: > >>>> Can I just bake it? Say yes. What time and temp? > >>> > >>> You can bake it, fry it, use it for chowders/soups, freeze it for > >>> use as doorstops.... A very versatile fish. > >>> > >>> Jim Lahue > >> > >> A very boring fish when it's the only variety you can buy! I live in > >> the land of tilapia...and one of our leading exports is tilapia to > >> the states. Gack....if I never see another one of those fish in my > >> lifetime it will be too soon! > > > > My food and beverage director insists they thrive in the sewers and > > septic tanks of China. > > > Your food and beverage director is an idiot. There are lots of tilapia > "fish farms" in Florida. > > Jill Ever see a tilapia pond? I have. They thrive in less then ideal conditions. The ponds are all over the place here and they have the appearance of relatively stagnant farm ponds. BTW, Honduras is a leading exporter of tilapia to the US. Sandi |
"Damsel in dis Dress" > wrote in message ... > "hubert liverman" >, if that's their real > name, wrote: > > >In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > >(salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is the > >trick.The "proper" ammounts of the above can create endless discussions, > >sometimes getting downright confrontational. Thats about it. I use seasoned > >salt (red) 'cause "I like it that way"! > > Sounds easy enough. I'll work on the proportions. Bear with me here please! Wayne Boatwright's post will give excellent proportions numerically, the rest is up to you. > I think the only catfish around here live in the muddy Mississippi. I don't know where you live, but they got some BIG catfish in the muuddy Miss. I think the record is around a ton in weight. Catch or buy fish to your usage. > People are eating fish from that river again, but I ain't one of 'em! > Since I know no better, I'll just keep getting the fillets. Thanks for the > accompaniment suggestions, too. Elwood can not, and will not ever be recreated...Just may be the best Philosopher of the 20'th century! "You may quote me" Hubert |
In article >,
"hubert liverman" > wrote: > "Katra" > wrote in message > ... > > In article >, > > "hubert liverman" > wrote: > > > > > > > > > In my area of Alabama, catfish is dipped in egg,dredged in a seasoned > > > (salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is > the > > > trick.The "proper" ammounts of the above can create endless discussions, > > > sometimes getting downright confrontational. Thats about it. I use > seasoned > > > salt (red) 'cause "I like it that way"! Catfish are best when self > cought, > > > gutted/skinned and eaten the same day. We are talking whole fish sans > head > > > here, not fillets or "fingers"...Yuck... Grab a pole,drown some chicken > > > livers,enjoy a few beers,come home,cook fish and gobble. Hush puppies > are > > > required as is a lettuce& tomato sallat, Mayo white salt& black pepper > and a > > > thick slice of Vidalia onion only...Now you have the larger picture. > > > Hubert > > > > > > > You must be from the deep south... <lol> > > -- > > K. > > No Maam......I was born in Brooklyn NY, and raised in the South,went back to > NYC to make my mark as a professional musician. I traveled as a free lance > musician for 'way to many' years. I read to much,and when I got burnt out on > the business,I came 'home' to open a 'sleepy little' Piano Tuning Shop. I > have performed in all of the contiguous 48 states,as well as the Caribbean > Islands,a few European tours,and have eaten and respected the food in all > points between. I learned to ask where the 'working man' ate. The locals > will be very accommodating if approached properly. That's the > trick,'...good' food good people,and a feeling of place! Who would ask for > more. I will share what little I know with all interested! -:) > > Ciao! > > Hubert(Umberto) Liverman > > > > > Sounds good to me!!! ;-) We usually stopped at whatever places looked crowded, or had police cars or semis parked around them when we were traveling. -- K. |
zxcvbob >, if that's their real name, wrote:
>Tartar sauce? Just mix mayonnaise and pickle relish. Add "lemon >pepper" to taste. Season with tarragon and maybe 2 drops of tabasco >sauce. Add capers if you want to get fancy. I love tarragon! Crash isn't fond of it, but he'll eat it in small quantities, on rare occasions. He won't touch capers with a ten foot pole, however. I like them, but the smell reminds me of a dentist's office. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
"hubert liverman" >, if that's their real
name, wrote: > Around here,mix mayonnaise,pickle relish,lemon juice/zest,salt& pepper. Sounds like a plan. Boy, I never thought I'd get so many responses! I'm going to have to run them all by Crash to see what he'd actually be willing to eat. We're both picky eaters, but he's pickier than I am, so I let him make the decisions. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
"hubert liverman" >, if that's their real
name, wrote: >Wayne Boatwright's post will give excellent proportions numerically, the >rest is up to you. I think that the Dixie style Shore Lunch has the corn meal and the masa that are in Wayne's recipe. I think it also has onion and garlic powders. We love it, and I'll try making it myself. Must be a lot less expensive that way. Thanks! Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
"Katra" > wrote in message ... > In article >, > "hubert liverman" You must be from the deep south... <lol> > > > -- > > > K. > > trick,'...good' food good people,and a feeling of place! Who would ask for > > more. I will share what little I know with all interested! -:) >> > Sounds good to me!!! ;-) > > We usually stopped at whatever places looked crowded, or had police cars > or semis parked around them when we were traveling. > -- > K. If the blue lights on the police cars were flashing, you may or may not have found good place to eat. In all seriousness when I was on the road there were from 20 to 100 musicians,dancers,etc involved. Some of these people tried to carry their baggage with them,and would not accept new ideas. Some of us would hail a cab and ask the driver where the "real" food was. There were places that no one on this list would consider. Once Our driver introduced us ,we had no difficulties at all if we kept out of local affairs. Some red beans and rice in a New Orleans workingmans dive is a highlight(we did not get beat up badly) :-) A diner somewhere between Amarillo and Denver is another. At the second place,they had a chalkbord menu, If you were a family you got all 3 meats, 5 vegetables,dessert,and iced tea,served as a family should be. The juke box could make one love Texas and not so pretty waitresses. I could not make this up. Hubert .. |
Damsel in dis Dress wrote: > zxcvbob >, if that's their real name, wrote: > > >Tartar sauce? Just mix mayonnaise and pickle relish. Add "lemon > >pepper" to taste. Season with tarragon and maybe 2 drops of tabasco > >sauce. Add capers if you want to get fancy. > > I love tarragon! Crash isn't fond of it, but he'll eat it in small > quantities, on rare occasions. He won't touch capers with a ten foot pole, > however. I like them, but the smell reminds me of a dentist's office. > I only like capers when they are cooked. I have a killer picadillo recipe that uses capers, pimento stuffed green olives, tomatoes, ground beef and pork. I'll post it when I can get into the files where it is stored. Sandi |
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Sheryl Rosen wrote: > jmcquown at wrote on 3/11/05 8:52 AM: > > > I'm sorry, but using the Foreman doesn't make it "grilled", I don't care > > what all the George's call it. It's pressed between two hot surfaces like a > > waffle. Absolutely not the same thing as grilled fish. > > > > Jill > > Have you ever eaten anything prepared on a George Foreman grill, Jill? > It's obvious you haven't, otherwise you'd never have made the waffle > comment. > Don't knock it until you've tried it. I think she just meant that it's misnamed. It's really a two-sided griddle. Griddled fish or burgers or whatever are different from their grilled counterparts. |
In article >,
"hubert liverman" > wrote: > "Katra" > wrote in message > ... > > In article >, > > "hubert liverman" > > > You must be from the deep south... <lol> > > > > -- > > > > K. > > > > trick,'...good' food good people,and a feeling of place! Who would ask for > > > more. I will share what little I know with all interested! -:) > >> > > Sounds good to me!!! ;-) > > > > We usually stopped at whatever places looked crowded, or had police cars > > or semis parked around them when we were traveling. > > -- > > K. > > If the blue lights on the police cars were flashing, you may or may not have > found good place to eat. In all seriousness when I was on the road there > were from 20 to 100 musicians,dancers,etc involved. Some of these people > tried to carry their baggage with them,and would not accept new ideas. Some > of us would hail a cab and ask the driver where the "real" food was. There > were places that no one on this list would consider. Once Our driver > introduced us ,we had no difficulties at all if we kept out of local > affairs. Some red beans and rice in a New Orleans workingmans dive is a > highlight(we did not get beat up badly) :-) A diner somewhere between > Amarillo and Denver is another. At the second place,they had a chalkbord > menu, If you were a family you got all 3 meats, 5 vegetables,dessert,and > iced tea,served as a family should be. The juke box could make one love > Texas and not so pretty waitresses. > I could not make this up. > > Hubert Heh. Louisianna is a real trip! I've never been so scared in my life as when dad decided to take the "back roads" home from New Orleans once. He was driving a very nice Nissan Maxima. We got more ugly looks from people at gas stations. There was a lot of hostility, probably because it was a "poor" area. We stopped at one diner for lunch that was full of roughnecks (oil field workers) and you literally could have heard a pin drop when we walked in. We started to order at the counter, then changed our minds and left! The hostility in the air was so thick, you could have cut it with a knife! Moral is, in Lousianna, stay on the main roads in the tourist areas. ;-p I've _never_ run into anything like that in Texas!!! And I've been all over the back roads here. It's always nice, and the food is always good! Greasy, but good. <G> Chalkboard menus are actually encouraging to me. :-) Menus that change daily spell more fresh ingredients! -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
In article .com>,
"aem" > wrote: > Sheryl Rosen wrote: > > jmcquown at wrote on 3/11/05 8:52 AM: > > > > > I'm sorry, but using the Foreman doesn't make it "grilled", I don't > care > > > what all the George's call it. It's pressed between two hot > surfaces like a > > > waffle. Absolutely not the same thing as grilled fish. > > > > > > Jill > > > > Have you ever eaten anything prepared on a George Foreman grill, > Jill? > > It's obvious you haven't, otherwise you'd never have made the waffle > > comment. > > Don't knock it until you've tried it. > > I think she just meant that it's misnamed. It's really a two-sided > griddle. Griddled fish or burgers or whatever are different from their > grilled counterparts. > True, they are missing the smoked flavor, but they are SO much different in flavor and texture when you use the foreman as opposed to the skillet! :-) Sheryl, have you done fish on your foreman? What toppings do you use? -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Sandi wrote:
> jmcquown wrote: >> Andy Katz wrote: >>> On 10 Mar 2005 14:06:43 -0800, "Sandi" > wrote: >>> >>>> >>>> Jim Lahue wrote: >>>>> Melba's Jammin' wrote: >>>>>> Can I just bake it? Say yes. What time and temp? >>>>> >>>>> You can bake it, fry it, use it for chowders/soups, freeze it for >>>>> use as doorstops.... A very versatile fish. >>>>> >>>>> Jim Lahue >>>> >>>> A very boring fish when it's the only variety you can buy! I live >>>> in the land of tilapia...and one of our leading exports is tilapia >>>> to the states. Gack....if I never see another one of those fish in >>>> my lifetime it will be too soon! >>> >>> My food and beverage director insists they thrive in the sewers and >>> septic tanks of China. >>> >> Your food and beverage director is an idiot. There are lots of >> tilapia "fish farms" in Florida. >> >> Jill > > > Ever see a tilapia pond? I have. They thrive in less then ideal > conditions. The ponds are all over the place here and they have the > appearance of relatively stagnant farm ponds. BTW, Honduras is a > leading exporter of tilapia to the US. > > Sandi Now there's a vote against living in Honduras ;) I've seen catfish farms all over the south; they aren't cruddy mud ponds. Sorry I haven't been to Florida or Honduras to check out the fish living conditions. But then again, I eat blue crab and shrimp from inlets and waterways in South Carolina and mudbugs from Louisiana. Jill <--still loves tilapia fillets |
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