On Fri, 05 Mar 2010 21:48:11 -0500, Larry > wrote:

> Terry Pulliam Burd wrote:
> > On Tue, 02 Mar 2010 20:07:50 -0500, > 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
> >
> >
> You can get good fish at the right place anytime. Look at Las Vegas,
> for example. The ocean is 100 miles away.
>
> It seems your point was less about fish and more about announcing that
> you drive an Audi. As an avid owner of cars from another German
> company, I can only suggest that you look at their horrendous
> depreciation before you consider another.

Larry, you had me fooled. I thought you were a new poster or at least
an old lurker coming in as a new poster (up to this). Now I know
you're only one of may socks - so put a sock in it and shut up.
Nobody cares what you think.

--
I love cooking with wine.
Sometimes I even put it in the food.