On Tuesday, April 27, 2021 at 9:51:49 AM UTC-4, Cindy Hamilton wrote:
> 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, come to think of it, I don't really remember ever having had grilled Tuna or Salmon. It was always red snapper on the grill when I was growing up. When I was kicked out of my folks house in 2008, I always preferred shrimp as the only grillable seafood. I don't like to distinguish between Tuna and Salmon, simiply because I don't like either. Well, I do occasionally have Tuna, but only if its Tuna Salad on toast w/ plenty of potato chips.