Nick Cramer > wrote:
: "Jacquie" > wrote:
: > I know what they are and look like...hubby is just a lazy eater...he
: > wants boneless steaks because he doesn't like to cut around the bone...he
: > won't eat crab legs because they are to much work.....LOL...weird I
: > know...we've been married almost 42 years and have known each other for
: > 46...I'm used to him and his funny little quirks...and he puts up with
: > mine...LOL.
: > [ . . . ]

: As a kid in WW II, the only fish we had was replete with bones. I was
: always warned not to eat the bones. Can you say, "Paranoia?" When Jun cooks
: Thai Pla Doog Pad Ped (wok fried catfish), she cooks it so most of the
: bones are, in fact, edible. She picks the meat out of crab for me. ;-)

: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their

When I make my Grandmothers recipe for baked shad(actually, almost smoked)
if I cook it long enough the bnes become edible. It is a smpple, but very
smelly for he house recipe. Take shad steaks adn halve them(pices called
darnes). sprinle with plenty of lemon juice(fresh) adn smaches garlic
and rub in well. Place on rack in a large pan, skin side up and bake in a
2 00-25-F oven for a very long time. It's real Grandma recipe with no
quantities given at all.

Shad has one of the most complicated backbones, with doublebones at right
anagles so if ou don't cook this long enout you have lots of mouthfulls of
bones. I break the pieces with my finger when eating so many of he bones
appear and are easy to remove.

Remember to have LOTS of air fresheners and paper napkins.

In the wnter My Grandma used to use porgies for tis recipe, but I
didn't like them as much.

Wendy