On 4/27/2021 3:26 PM, Cindy Hamilton wrote:
> 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 believe it was Michael Trew who said he's 26.

>> 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
>
Carol is the one who made baked cod in butter. (I grilled a catfish
fillet.) Then bowser jumps in and says cod tastes fishy and here we
are. FWIW, pretty much *anything* can be cooked on a grill. If bowser
doesn't like Tuna or Salmon (not the canned stuff), cooking it on a
grill won't make any difference.

Jill