Text 28290, 96 rader
Skriven 2009-09-04 12:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fish and flesh 122
==========================
 ML> The fascination with those two chains eludes me. The burgers are
 ML> fine, but they are not really distinguishable from what you get
 ML> from taking 2.5 to 4 oz of 25%-fat ground beef from the supermarket,
 ML> flattening it, and cooking the heck out of it.
 DD> They are stellar in comparison to other burger mass-merchandisers ...

Stellar is a bit of an overstatement. These companies and the Fuddrucker
and Fatburger competition have vied for honors in my fast-food burger
pantheon, but why the boosters of each are so persistent and vociferous
in their boosting I don't understand. They do beat the King by a small
margin, but not enough to fuss about. My point was that the meat quality
at the A&W in Alberta surpassed all of these.

 DD> who use (mostly) pre-formed pucks of meat (and additives sometimes) put
 DD> into a production line atmosphere and treated mechanically. 

In'n'Out at least has a production line atmosphere, the others maybe.

 -=> Dave Drum said to Nancy Backus <=-

 DS>       1 lb Firm White Fish Fillets; *
 DS>   *       Fish should be Orange Roughy, Haddock, or Mackerel, cut into
 DS>           1/2" cubes.
 DD> That's quite a range of piscine flesh. Somehow I have just never
 DD> thought of mackerel as "Firm White Fish". Possibly because I have never
 DD> (to my knowledge) had fresh mackerel - just canned. Or as a major
 DD> component of Puss 'n Boots cat food.
 NB> Well, it is* firm.  But I don't think that it's exactly a white fish.

Mackerel is firmish only when it's really really fresh. And not
all that firm at that.

 NB> I've had it as sushi, and it is more brown, and has a much stronger
 NB> taste than what are usually classified as "white fish".  I don't think
 NB> I've ever cooked it from fresh, only used it from canned in what we
 NB> used to call "5M Casserole".   Macaroni, mackerel, mushrooms, mayo and
 NB> mustard.   Made a cheap, quick, filling supper back in the day, when
 NB> the kid was little...  :)

Mackerel sushi is quite strong, but the Japanese don't mind that.
In fact, they tend to prize that quality - Nancy will have noticed
that the sushi is one of the few that is served with the skin on.

 DD> IIRC mackerel is in the same class as bluefish ... IE, very oily and
 DD> needing to be cooked quickly after being caught - before it goes
 DD> rancid. I've had fresh and not-so-fresh bluefish. And, believe me,
 DD> fresh is MUCH better. Frozen fresh fits somewhere in the middle.

In my experience, mackerel goes off even quicker than bluefish,
and bluefish is good only the first day or so after being caught. 

In her poor student days, my sister would broil up mackerel, and
sometimes it was acceptable and sometimes I shuddered at it.
Luckily the PCBs in oily fish issue came up (though that didn't
stop me from eating bluefish, whose flesh is always severely
tainted with them), and she went on to bigger and better things.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sambal Ikan Goreng / Fish Sambal
 Categories: Asia-se, Indonesian, Fish
      Yield: 4 Servings

      1    Fish- eg. mackerel, 675g
      1 tb Flour
           ;to 2 tbspn
      3    Herb- coriander sprigs
      2 tb Oil
      1    Garlic cloves
      1 sm Onions
      2 tb Sauce- sweet soy
           ;to 3 tbspn

  Clean, scale and gut the fish. Cut off the head if you prefer. Pat
  dry with paper towels. Using a sharp knife, slash either side of the
  fish with a lattice of cuts to let flavours and heat penetrate the
  flesh.

  Rub the fish on both sides with flour. Chop the coriander.

  Heat the oil in a wok/pan. Fry the fish, turning from time to time,
  for about 5 minutes in total on each side, until both sides are
  brown. Transfer to a warm serving plate.

  Add the garlic, onion and soy to the oil remaining in the pan and
  stir-fry for about 2 minutes, until aromatic.

  Pour over the fish, garnish with the coriander and serve.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM
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