Text 3795, 96 rader
Skriven 2008-03-10 14:52:41 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av JOAN MACDIARMID
Ärende: hush you puppies!
=========================
Hi Joan,


 RH> I'm not sure where he stayed, if he was close to Redstone or not.  He
 RH> did mention that the group went to a Ruth Crist's Steakhouse one night
 RH> if that might pinpoint it better for you.

 JM>  I don't know where much of anything is in Huntsville
 JM>  any more. The town grew so fast most things like the
 JM>  Library have been moved, sometimes more than once. And
 JM>  restaurants, especially, have changed a lot!

I suspect so!  My home town has had a number of major changes to it
since I left.  A big fire in the downtown area in 1977 brought about a
major renovation to the whole area.  The old creamery just outside of
town proper was converted to a number of shops--hardware store, art
studio, Radio Shack, auto body shop and so on.  Last Wed. something in
the auto body shop (actually they were removing a gas tank, 4 feet from
a coal stove) sparked, with the ensuing fire taking out the whole
complex.  Dad said the artist lost 32 years of her work; she couldn't
get in to get it saved because the fire was so intense.

 JM>  I don't try to make deep-fried fish at home any more,
 JM>  but I do make something like this in the oven sometimes.

 RH> I never did deep fried fish at home but used to pan fry it when we

 JM>  I miss fishing! That's where I usually did pan-fried
 JM>  whole fish. My family fished when I was a kid, and I
 JM>  first caught a "keeper" in Tennessee, I realized I
 JM>  didn't have my Dad to clean and scale it for me, so I
 JM>  gritted my teeth and learned how to clean and scale a
 JM>  fish myself. (Dale was asking about men in the kitchen

You learned quickly tho, probably enough years of watching your dad
helped. (G)

 JM>  a while ago; that was another of Dad's chores, to
 JM>  clean fresh-caught fish so Mom could cook them. I guess
 JM>  that was an acceptable "guy" thing because it was
 JM>  associated with "sport"!)

Yes, it's usually a "you catch, you clean" rule in most households.


 But when I moved to WNY, I
 JM>  never was sure where I would be personally safe in an
 JM>  isolated fishing spot, and where fish could be taken
 JM>  that would be safe to eat. The nearest big creek to me
 JM>  is downstream of a landfill where some very nasty

I don't blame you for not wanting to fish out there.  Saw an article in
the paper yesterday about cows eating hay/grass etc from fields that had
been fertilised from sludge from sewage treatment plants.  The heavy
metals listed in that are enough to send somebody to all organic ilks
and milk products.


 RH> (tuna) or salmon.  In NC it was usually flounder.  Here in GA we've
 RH> gone out for fish, actually seafood, more than I've cooked it.

 JM>  At the inland price for fish, you might as well pay
 JM>  about as much to get it already cooked nicely.


 JM>       Title: Creole Flounder
 JM>  Categories: Fish, Baked

 JM>   usually find a longer time is needed to get the fish done. The
 JM>   vegetables should still be rather crispy and toothsome when the fish
 JM>   is done. J.M.]

 RH> It should be 10 minutes per inch of thickness on the fish; the general
 RH> rule of thumb does work well there. Fish is done when it flakes easily
 RH> using a fork.

 JM>  When it is still translucent and coolish, I don't
 JM>  need a fork to tell me it isn't done! I suspect its
 JM>  being surrounded by the vegetables affects heat
 JM>  transfer some, for one thing.

That's probably it; the vegetables do absorb some of the heat from the
oven.  As long as you mentally accomodate the extra time for fixing
this, you'll be OK. Maybe make a note of it on the recipe source (cook
book, file card, MM) to jog your memory if you dont make it very often.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)