On Tue, 02 Mar 2010 20:07:50 -0500, Larry > wrote:

>Terry Pulliam Burd wrote:
>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>> > wrote:
>>
>>
>>> Omelet wrote:
>>>
>>>> Why do you soak them in milk?
>>>>
>>> It is supposed to tenderize the squid.
>>>
>> I do this with most fish - seems to neutralize any "fish" smell.

>Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
>outstanding. Fresh Cod and Halibut are also very good. Farm-raised
>Tilapia and Catfish...notsomuch!

Well, I knew I'd hear about not-so-fresh fish or not-so-good fish.
Actually, my statement would have been more accurate to have said "I
*did* this with most fish..." I lived in Indianapolis for 16 years and
getting fresh fish and/or good fish was about as likely as my Audi
qualifying for the Indianapolis 500. Ergo, the milk bath.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines