Text 17106, 56 rader
Skriven 2008-11-29 19:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: verrious things 287
===========================
 DD> The only fish I prefer breaded and fried is catfish. And small
 DD> (bluegill, red ear, pumpkinseed) panfish.

I'm not a catfish fan, as I don't like the green and brown
undertone, which reminds me of the mud whence the fish came.
I agree that breaded and fried is the best way to deal. For
small fish I've generally preferred high-heat pan-frying,
which crisps the skin and fins but leaves the inside moist.
I don't get small freshwater fish very often, though.

 DD> Sauteed in lemon butter is high on my list of preferred cooking
 DD> methods. Or just seared (as in thick chunks of FRESH tuna).

I'd do garlic butter with a wedge of lemon (which I'd probably
not use) on the side. Just seared is good: with second-grade
fresh merchandise, it's better than not seared at all.

=

 DD> Errrrmmmmm .... that's DREW Alan Kaplan. And I think he's like the
 DD> Popiels. Always got a hustle going.

Ah, right. Trust the Daves to remember better than I on this.

The only DAK things that survive in my collection (and in fact
the only ones that lasted much beyond the warranty period) are
a pair of microphones that were pretty good and a pair of mike
stands that were quite good.

=

 ML> Guys, all pure salt is allowed and doesn't need a Hecksher.
 DD> Thank you for that link. The article cleared up nearly all my
 DD> confusion about the subject. Very clear and well written. Thanks again.
 DD> I learned somethig - which always makes for a good day.

And the article was written by a real rabbi and posted on a site
actually run by and for observant Jews. None of this wikistuff.

Salami and eggs
cat: breakfast, Catskills
serves: 1

4 sl salami
fat for frying
2 eggs
s&p

Cut salami in strips and fry in fat until lightly browned.
Beat eggs lightly with salt and pepper; pour over salami
and cook over low heat until set on the bottom. Flip and
finish cooking.

Jennie Grossinger, Art of Jewish Cooking
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