Text 4005, 72 rader
Skriven 2008-03-17 14:43:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fishin'
===============
 Hi, Ruth,

 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

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

 Yes, I'd seen the process often enough, just
 didn't have to do it. Heck, Dad would even
 take my fish off the hook so I didn't have
 to grab the slimy, squirming thing myself.
 I learned to do that for myself even earlier.

 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"!)

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

 Ha! Dad didn't even get off on that one, as he
 was not likely to have caught many fish. He wasn't
 "into" fishing as much as Mom and I were, so would
 wander off into the woods, sometimes with my brothers,
 while Mom and I enjoyed our fishing. I remember
 once he spent time shooting cans off a fence post
 with the boys with a rifle he probably shouldn't
 have had (he wasn't a hunter, and probably didn't
 have a license. I think he got it because he'd lent
 money to a friend who owned a sporting goods store
 who went bankrupt and gave it to Dad to partially
 repay the loan. Maybe not illegal at the time?)

 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.

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

 Now my memory is jogged in the direction of fish,
 so I bought some frozen filets for this, which
 I thankfully have room to keep frozen. But then I
 found a great price on a pork roast, and a pretty
 good deal on corned beef, so the fish must wait a
 while.

 Joan
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