Text 20518, 55 rader
Skriven 2007-09-21 16:40:36 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fishy things back at ya
===============================
Howdy Michael!
-> 
->  ->  HN> Alan Greenspan says we aint got not regression (grin)!
->  -> But he's not the head of the Fed any more.
->  HN> But he was fed for many years on pork (barrel)!
-> 
-> More like he built the barrel and fed the pigs!
-> And perhaps the most solid, trustworthy politicocritter
-> in Washington for many years.
-> 
While I don't particularly care for Mr Greenspan, he was if nothing else a
most consistent man who seldom varied from his views and he tended to
business with an attention to detail that most will never match. He was
however doing what he loved doing and that may make the difference.

->  -=> Hap Newsom said to Jim Weller <=-
-> 
->  ->  ->  HN> I like garlic and I like trout but the thought of the two
of them
->  ->  ->  HN> together does not seem appetizing at all!
->  ->  -> And I don't like fish poached in milk.
-> 
-> Turbot and similar white fishes do well poached in milk.
-> And a good chowdah has those flavors going as well.
-> 
I never really stopped to think that chowda's might be considered
poaching...and I do like chowdah! 

->  ->  HN> I think I'd agree with you! Poach em in white wine
->  -> Nah. Don't poach them in anything. Fry or grill them!
->  HN> I enjoy poached trout or salmon. I usually do a quick saute of
onion,
->  HN> and tarragon in a little bit of butter, then add lemon or lime
juice,
->  HN> then the fish, then some white wine, and a bit of vermouth (which
is
->  HN> after all just another white wine)and cover. Poach for just a few
->  HN> minutes and serve. I also enjoy them grilled or pan fried! 
-> 
-> Trout are lovely things. I generally prefer marine fish, but
-> for a trout or a good pike I'd make an exception. Poach it
-> very lightly, reduce a couple tablespoons of the cooking
-> liquid, swirl in some butter, sprinkle with parsley, and done.
->
I do love a good fresh trout! Here when I fish for trout (which I admit is
seldom anymore), I only do it in the early spring for lakes, once the
weather warms up I will only fish for them on the rivers as the water stays
nice and cold and the trout are much more flavorful and firm. 
I like em fried in butter, or cooked on a stick over a fire...or when I
have the time I'll poach em in white wine and butter with a bit of lemon
juice added for zing.
chat with you soon
ha
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