On Tuesday, April 27, 2021 at 2:33:00 PM UTC-4, bruce bowser wrote:
> 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,

Do I recall you saying that you are 26 years old? 2008 was 13 years ago.

> 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.

You might consider getting some experience with good food under your belt,
if you can afford to have someone who knows what they're doing cook it for you.

Cindy Hamilton