Text 24336, 106 rader
Skriven 2015-02-23 20:35:52 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24289 av MICHAEL LOO (1:123/140)
Ärende: fish 251
================
Hi Michael,

 ML> Mullet that I have had have been mild and inoffensive,
 ML> very different from those dark-fleshed fish we've been
 ML> talking about.
 RH> It is stronger than something like flounder, millder than tuna.

 ML> Well within my category of mild and inoffensive, anyway.
 ML> I'm not that much of a fish person (do you see fins and
 ML> scales on me, okay, maybe the latter), but when I want
 ML> fish, I want it to taste like something. But when I want
 ML> it to taste like something, I don't want much of it - so

I'd rather have a milder tasting fish than a stronger one. Other than
fish sticks, I didn't have it that much while growing up but started
eating more of it when I moved to NC the first time. After leaving the
coastal area, I bought more frozen fish, unless we were in a place where
fresh was available at a good price. The commissary at Schofield
Barracks in HI had a decent fish section so I'd get some there, as well
as eating it in various restaurants. Here, we're more inland so we've
not had it nearly as often. The 2 shrimp dishes I made recently (scampi
and creole) were from frozen wild caught NC shrimp.

 ML> taking a few flakes off someone else's plate is enough,
 ML> and I will gladly barter off an ounce or two of the lean
 ML> part of my steak or chop, or maybe a tentacle or two of
 ML> squid, for the experience.

Fair enough exchange.

 RH> They have an annual mullet festival but the fish is deep fried in huge
 RH> quatities, not always even decent eating.

 ML> Festivals generally aren't focused on decent, just the
 ML> eating part.

I know, and the bigger they get, the more the quality of the food that's
being spotlighted seems to drop. This festival got started when, to
celebrate the completion of a couple of bridges in the area, some of the
people involved in building them got out grills and cooked up some fish.
Last we knew, it had a parade, carnival rides, etc along with the fish
fry but that was over 30 years ago, probably even more of a circus now.

 ML> With Chinese food, an hour later you're hungry again;
 ML> With Korean food, an hour later, you're jet-propelled.
 RH> Either that or you're on fire! Cabbage kim chee is a lot stronger than
 RH> cucumber kim chee so I usually order the latter, if possible.

 ML> Though Korean food has a high prevalence of hot dishes,
 ML> coming from a different background from yours I never found
 ML> anything singularly or mind-numbingly hot the way I have
 ML> with central Chinese and southern Indian food.

Difference in upbringing. I wasn't raised with any heat to the food, and
mostly just meat and potatoes. Asian food, like most all other non basic
American, was a taste I had to acquire--but it didn't take too long to
do so. (G) I like some heat, Asian or southwestern style, but not mouth
numbing hot for the sake of hot. Being able to taste the food and not
just the heat is important.

 ML> I don't think I've ever ordered kimchi but of course will

I've ordered it quite often at the Korean places we've gone to. It was
always one of my 2 choices for sides at the hole in the wall places in
HI; the 2nd choice varied, depending on what was available, what I felt
like having at that time.


 ML> eat it (and plenty of it) when it comes as banchan, which it
 ML> always should - if it doesn't, or if there are no banchan,
 ML> the place is forever off my list. My distinct preference is
 ML> for the cabbage in the same way as it is in general for cabbage
 ML> over cucumber. I admit that a proper cabbage kimchi really
 ML> stinks, as do a diner's exhalations from all orifices for a

My choice is for the somewhat, but not always, milder of the cucumber
version.

 ML> good long time afterward. By the way, I see you usually write
 ML> kim chee, I usually write kimchi. Just to reassure anyone who
 ML> might be lurking and not writing (hello, Burt?), they are the
 ML> same thing.

Probably depends on how you encounterd the spelling initially. I don't
recall where/how I picked up on that particular spelling varient but
I've been eating the stuff for over 30 years.

 ML>       Title: Kim Chee #6
 ML>  Categories: Korean, Condiment
 ML>    Servings: 12

Same way I spell it. (G) I'll have to hunt up the quick kim chee recipe
I got from one of the vendors at the farmer's market. I've made it, and
it's not bad for a quick & easy version. Not nearly as hot and spicy as
the full blown version but will satisfy a craving.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

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