Text 18585, 86 rader
Skriven 2007-08-06 12:49:09 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18550 av MICHAEL LOO (1:123/140)
Ärende: Re: painful 939
=======================
*** Quoting MICHAEL LOO from a message to CAROL SHENKENBERGER ***

 CS> We rode it out at the pier because of all the yard work.  This one was
 CS> nothing, 

ML>  And when the breezes blow
ML>  I generally go below
ML>  And seek the seclusion that the cabin grants
ML>  -- Gilbert and Sullivan, H.M.S. Pinafore

ML> I wouldn't call 45 with gusts to 65 nothing, exactly, though it is
ML> manageable (I've walked outside in worse, taking care to hold my
ML> glasses on my face of course). Is it my imagination that the winds
ML> are stronger in general than when I was a kid? Higher ambient
ML> winds, more and stronger 'canes.

45 isnt 'nothing' but then again, it doesnt signal a total hault either for
everything (grin).

Yes, we are getting stronger hurricanes.  It's part of the natural cycle
though. Just like in the 1600's we were ending a sort of mini-iceage that
lasted some 300 years I think it was?  We are in a warming cycle, but I'm not
really sure it isnt at least mostly natural.

 CS> Maybe.  All I know is they are nasty.

ML> That's the way I feel about catfish, because of the soft mushy mud
ML> aspect. The only thing I won't forgive my sister for (besides dying
ML> and leaving me to cope with parents aging off the planet and a nutso
ML> brother) is having taught my brother to cook catfish. She could have
ML> chosen any other kind of fish, haddock or swordfish or anything, but
ML> no. So catfish has become dear to his heart, as cooking it was one
ML> of the few actions of his that ever got praise from anyone (my sister
ML> always tried to be very gentle with him), and he's acquired the
ML> (demonstrably false) notion that catfish tastes wonderful.

Actually he's right and you arent, but it probably has a lot to do with the
type of catfish you get and the preparation method.  Catfish (especially farm
raised which is softer and can be a bit mushy, even slightly muddy tasting)
has to be fixed in certain ways to 'shine'.  If you insist on making it like
Haddock for example, you will not like it.  I remember the first time I made
sole and ended up with fishpaste (or was that cod?  Not lingcod but true
cod?).

River caught catfish is better, from faster moving rivers.  Channel cat (from
Mighty Miss) is muddy even if not from one of the side farms.  Muddy though if
not extreme doesnt upset me if you cook around it.  Many people actually
prefer it slightly muddy and your brother may be one of them.  I think of that
as a developed taste.

ML> like this, although even here I'd add at least a teaspoon (and
ML> perhaps a tablespoon) of cayenne to my serving of it:

ML> Catfish Gumbo
ML> cat: main, Louisiana, New York, fish
ML> Serves: 6

ML> 1/2 c green pepper chopped fine
ML> 1/2 c onion chopped fine
ML> 1/2 c celery chopped fine
ML> 1/4 c pork fat rendered
ML> 1 clove garlic chopped fine       
ML> 1/2 lb fresh okra, sliced, or 10 oz frozen
ML> 1 lb canned tomatoes
ML> 2 c beef broth
ML> 2 ts salt
ML> 1/2 ts pepper
ML> 1/4 ts thyme
ML> 1 bay leaf
ML> few drops Tabasco sauce
ML> 1 lb skinned catfish fillets, cut into 1" pieces
ML> 1 1/2 c cooked rice

That wouldnt be my method of it, but it might work.  Up the tobasco and add
file' powder.  Still, even though the cajun's and creoles make gunbo with
catfish, it's not the optimal.  You might find trout to be more to your
liking. The thing that makes catfish useful for gumbo is it wont shred to
oblivion if you overcook a little but the natural flavor will fade and leave a
mushier possibly muddy to you taste when overcooked.

Don't worry, not liking one type of fish isnt a horrible thing <g>.  That just
means there more for the rest of us!
                                       xxcarol

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