Text 36038, 123 rader
Skriven 2010-03-20 09:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: worse tastes 946
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 ML> Housemade Corn Pasta with Wild Mushrooms and Truffled
 ML> Breadcrumbs ...
 ML> Truffled breadcrumbs of course were leftover bread tossed with
 ML> the oil of the same name; it was a restrained treatment,
 ML> though, so the rubber tire taste didn't really come out, and
 DS> Rubber tire taste?

Yes - fake truffle flavor has an ... automotive ... sort of
aspect that real truffles lack. Real truffles have a musky
erotic smell that probably is the origin of their appeal.

I don't go out of my way for either, but the latter certainly
has more appeal than the former.

 -=> Dale Shipp said to Dave Drum <=-

 DD> Catfish is not typically strongly flavoured. It is a mild, flaky fish.
 DD> they only "fishy" taste I have ever got from catfish has been from fish
 DD> that had been too long from the water before being processed/cooked or
 DD> from getting a mouthful of fish fat from a farm-raised example. Catfish
 DD> fat is a really bad thing.

When reasonably fresh, catfish don't have a fishy taste but
rather a grassy one (common to most freshwater fish), unless
they were caught in stagnant water, when they have a muddy or
algae-like taste that is quite objectionable.

 DS> Decades ago when I used to fish out of our yard in Wisconsin, I once
 DS> caught a reasonably sized catfish.  Skinned him and cooked him.  One
 DS> of the worst fish we have had.  Mushy texture and tasted "off" in a way
 DS> I can't really describe.  Decided that he was a lazy cat that just sat
 DS> in the tepid slow moving water of the canal.  All of the bluegill,
 DS> perch and croppie that I caught there were pretty good eating.

Sounds like the muddy or algae-like taste. Your cat probably
sat there on the bottom gorging on whatever detritus falls down
there, whereas the perch and crappie swam about in marginally
less disgusting conditions.

 DD> Not trying to convert you - but, just pointing out that if the
 DD> opportunity arises you may be pleasantly surprised.
 DS> I've since had catfish in restaurants, and although it would not be my
 DS> favorite fish, it was better than that channel cat.

For some reason my brother is insensitive to freshwater fish
taste and loves catfish, even catfish fat.

 DD> Flounder is a much different kettle of fish - being a 
 DD> fairly bland firm fleshed
 DD> example - and tending to be lean, as well as being a "wild caught"
 DD> product. Stuffed flounder is one of my favourite seafood things.
 DS> I've always considered Flounder to be soft, not firm.  Comes from
 DS> their being slow moving bottom feeders.  But then, a good stuffing can
 DS> enhance any fish:-}}

I'm wondering if Dirty Dave has been sold another white fish
under the name flounder - true flounder is a tender and rather
gelatinous fish (I can see calling it soft, though I prefer my
description). I forget whether sole or flounder is more
fashionable these days, but often one is sold under the name
of the other. Other white fish - haddock, pollock - sometimes
masquerade with less success as these as well. And of course,
scrod (schrod) can be virtually anything, including haddock,
cod, what have you.

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

      Title: Grilled Catfish in Tamari-Coriander Marinade
 Categories: Live!, Seafood, Marinades
      Yield: 4 Servings

      2 tb Plus 1 teaspoon tamari
           Sauce
      2 tb Plus 1 teaspoon fresh
           Squeezed lemon juice
    1/8 ts Garlic powder
  1 1/4 ts Ground coriander seed
           Generous 1/4 teaspoon dried
           Orange peel
  4 1/2 tb Olive oil
           Salt & fresh black or white
           Pepper
      4 ea 8 oz catfish fillets, each
           3/4 to 1-inch thick

  Recipe courtesy of Leslie Revsin, "Great Fish, Quick"

  Start a hot fire in the grill or preheat the oven broiler.

  Mix the tamari sauce, lemon juice, garlic, coriander, and orange peel
  in a medium size bowl. Gradually whisk in the olive oil. Use the
  marinade right away or refrigerate it for up to 3 weeks.

  Season the catfish fillets with the salt and pepper and marinate them
  in about three quarters of tamari marinade for 30 to 45 minutes, if
  there is time. Otherwise brush them with the marinade before and
  during grilling.

  Place the catfish fillets, round side down, on the preheated rack. (I
  like to brush the top of the grate with vegetable oil just before
  grilling to help prevent sticking.) Grill them or broil round side
  up, for 5 to 6 minutes, until they've browned, and turn them over
  with a metal spatula. Grill or broil the second side for another 3 to
  4 minutes. Depending on the intensity of the heat, the fillets should
  be done at this point. To check, slightly separate the flesh in the
  center of one fillet with your metal spatula - it should be white and
  opaque throughout.

  Place the catfish fillets on warm dinner plates, drizzle over more of
  the tamari coriander marinade, and serve right away.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9096

  Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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