Text 12861, 92 rader
Skriven 2007-03-10 07:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: CATFISH 190
===================
 -=> Jim Weller said to Glen Jamieson <=-

 GJ> barramundi (which may be related to your perch)
 JW> Again, using wikipedia, one of its common names is "giant perch" but
 JW> its not in the perch family (Percidae). Perhaps someone who has had
 JW> both can comment on their taste. Michael?

Yeah. I divide freshwater fishes into grassy vs. muddy.
Most perches I've had tend toward a mild grassiness, not
so much as, say sturgeon. Catfish can be either depending
on their habitat - most are muddy. I've found barra
mostly to be muddy and mushy, although I had a nice one
at Cheong Liew's that really did remind me of sturgeon.
On the whole, though, you might as well take a pound of
tofu, dump it in a puddle, fish it out, and cook it as
have any of that barramundi stuff. Glen maintains that
it is a noble food, but we don't have access to the
sources of line-caught barra that he does. Supermarket
barra is poison.

 -=> Dave Sacerdote said to Jim Weller <=-

 JW> Again, using wikipedia, one of its common names is "giant 
 JW> perch" but its not in the perch family (Percidae). 
 DS> But it is a memeber of Order Perciformes, so there is enough of
 DS> a relationship that a casual observer might well call it a 
 DS> "giant perch."

But the Ordinal level is a pretty big one. We're of the
Primate order, so would it be fair to say that humans or
gorillas are like "giant lorises"?

 JW> Perhaps someone who has had both can comment on their 
 JW> taste. Michael?
 DS> Perch is a freshwater fish, so I will offer a comparison of 
 DS> freshwater yellow perch and freshwater (farmed) barramundi.
 DS> Yellow perch:  White flesh, firmer than many other freshwater
 DS> species, delicate texture, fine flavor.  An excellent panfish.
 DS> My favorite way of cooking them is to dust them in seasoned
 DS> flour only (that is, no heavy flour/egg/flour coating) and
 DS> pan fry them in butter, but they're also good sprinkled with
 DS> some cracker crumbs, dotted with butter, and baked.  Simple
 DS> prep is best, though.

True. Fried, fried, and fried, in my opinion (but cornmeal
ruins them).

 DS> Barramundi:  Dark flesh, white(ish) with black veins after
 DS> cooking, soft flesh, somewhat mushy, rather muddy tasting.
 DS> I tried them pan-fried, breaded and fried, and baked.  Can't
 DS> say I'm very impressed with them, and since the local shops
 DS> sell it for about $20 / kilo, I'm not keen on any further
 DS> experimentation.

"Rather muddy"? I'd say shoe bottom muddy.

 DS> Glen has told me that farm-raised freshwater barramundi are
 DS> not anywhere near as good as the wild-caught saltwater variety.
 DS> I believe him, but I'm not likely to experience it first-hand
 DS> any time soon, and also comparing any saltwater fish to any
 DS> freshwater fish is an "apple-to-oranges" type thing.

Apples to potatoes, more like.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Potato Salad
 Categories: German, Potatoes, Salads
   Servings: 6

      3 c  Cooked cubed Potatoes
     10 x  Slices Bacon
    1/2 c  Celery, chopped
    3/4 c  Apple juice (or water)
    1/3 c  Sugar
  1 1/2 c  Coarsley chopped Apples
    1/2 c  Chopped Onion
  1 1/2 tb Flour
    1/3 c  Vinegar

  In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat,
  add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice
  and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to
  350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt
  casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes.

  Source: file called europe.txt

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)