On Fri 29 Jul 2005 02:56:45p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking
>
>> > While in the gizmo aisle I had to buy my mandatory jar
>> > opener...This one uses a screw-down metal band attached to a
>> > handle to aid in lid removal...Looks like it will work...if
>> > you're patient enough to screw the metal band big enough to fit
>> > the lid and then screw the band tight for lid removal...then screw
>> > the band in, for storage.
>>
>> Just sounds like a lot of screwing to me! :-)
>>
>>
>
> Exactally. The end of the handle has a little nob to twist that either
> loosens or tightens the metal band...way to fiddlely...another for my
> drawer of shame.
>
> More on the cod.
> I decided to put lemon slices as well as the lemon juice on the cod
> chunks (might as well use the whole lemon up). So the cod has lemon
> juice, salt and pepper penzeys parissiene herbs, pat of butter and thin
> lemon slices. Baking in a pre heated 450F oven for 20-25 minutes as I
> type.

You can't beat fresh lemon on baked fish. I think you've got a winning
combo.

> Soy sauce and ginger as major players is another way I like to go with
> cod.

I'd not have thought of that, but it sounds good.

> To me Cod is like a potato: adds a nice background to be seasoned.
> But I have an excuse...Prairie born and raised...never saw a ocean or
> mountain till I was in my twenties.

I spent most of my life on the shores of Lake Erie, where huge amounts of
lake perch and pickerel were always available. Mostly it was floured and
fried or sauteed, and that's still my favorite. I do make a baked pickerel
on occasion, though.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974