On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
> On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> > On 4/26/2021 5:51 PM, jmcquown wrote:
> > > On 4/26/2021 4:22 PM, US Janet wrote:
> > >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> > >> > wrote:
> > >>
> > >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> > >>> wrote:
> > >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> > >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> > >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> > >>>>>>> jmcquown wrote:
> > >>>>>>>
> > >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> > >>>>>>>> rain.
> > >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> > >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> > >>>>>>>>
> > >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> > >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> > >>>>>>>> coarsely
> > >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> > >>>>>>>> added while cooking. The burger will be served topped with either a
> > >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> > >>>>>>>> toasted, buttered whole wheat bun.
> > >>>>>>>>
> > >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> > >>>>>>>> I'll
> > >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> > >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> > >>>>>>>> and
> > >>>>>>>> crisp outside but tender inside.
> > >>>>>>>>
> > >>>>>>>> Yep, it's a burger and fries night.
> > >>>>>>>>
> > >>>>>>>> Jill
> > >>>>>>>
> > >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> > >>>>>>> cucomber
> > >>>>>>> slices with russian dressing.
> > >>>>>> Cod tastes so fishy, though.
> > >>>>>>
> > >>>>> Fishy? Cod?
> > >>>>> --Bryan
> > >>>>>
> > >>>> Right? Cod is one of the most mild tasting fish there is.
> > >>>
> > >>> Wrong! You all and I are in different galaxies.
> > >>
> > >> I don't care for the texture much. It's like eating meat. I prefer a
> > >> softer fish. I don't care much for salmon for the same reason.
> > >> Janet US
> > >>
> > > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > > salmon, yes have more firm flesh.
> >
> > Don't forget tuna steaks.
> Is there a difference between those and what's in the can?

A bluefin tuna steak grilled rare or medium-rare is light-years different
from the fully cooked skipjack tuna in the can.

Cindy Hamilton