I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
often.

What other kinds of fish are good on the grill?

I like salmon because I can get nice thick fillets, and cook them so they
are nice and crispy golden brown on the outside, while still being very
moist and tender inside. No doubt this is due to the high fat content.

What else do you guys suggest?

--
....I'm an air-conditioned gypsy...

- The Who

wrote:
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?


Mahi mahi is my favorite fish to grill. Brush with a little sauce made
up of tamari, golden mustard, vinegar and oil.

--Lia

wrote:
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?


Mahi mahi is my favorite fish to grill. Brush with a little sauce made
up of tamari, golden mustard, vinegar and oil.

--Lia

previously, in rfc, wrote:

> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
> not often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so
> they are nice and crispy golden brown on the outside, while still
> being very moist and tender inside. No doubt this is due to the high
> fat content.
>
> What else do you guys suggest?
>


I've been grilling a lot of bluefish this summer. It's my new favorite
fish. It's always moist with a great texture and really stands up to
however I marinate it or whatever I serve it with. Last week I did a
quick (10 minutes) marinade of sesame oil, soy, garlic and either lemon or
rice vinegar (can't remember). I've also used bbq-like ingredients:
hoisin, vinegar, onion. I've been meaning to try grilling it wrapped in
bacon but haven't gotten to that yet.

I like to do swordfish on the grill also, but it's a little pricey so I
don't buy it that often. I also ruined some beautiful swordfish steaks
from Citarella earlier this season. They got too soft from marinating -
I'm not sure how I miscalculated, but, whoops! Anyway, they were tasty and
the outside was crisp with lovely grill marks but the inside was soft.
Gag. ;O

-Claudia

previously, in rfc, wrote:

> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
> not often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so
> they are nice and crispy golden brown on the outside, while still
> being very moist and tender inside. No doubt this is due to the high
> fat content.
>
> What else do you guys suggest?
>


I've been grilling a lot of bluefish this summer. It's my new favorite
fish. It's always moist with a great texture and really stands up to
however I marinate it or whatever I serve it with. Last week I did a
quick (10 minutes) marinade of sesame oil, soy, garlic and either lemon or
rice vinegar (can't remember). I've also used bbq-like ingredients:
hoisin, vinegar, onion. I've been meaning to try grilling it wrapped in
bacon but haven't gotten to that yet.

I like to do swordfish on the grill also, but it's a little pricey so I
don't buy it that often. I also ruined some beautiful swordfish steaks
from Citarella earlier this season. They got too soft from marinating -
I'm not sure how I miscalculated, but, whoops! Anyway, they were tasty and
the outside was crisp with lovely grill marks but the inside was soft.
Gag. ;O

-Claudia

halibut.

randy

> wrote in message
...
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

halibut.

randy

> wrote in message
...
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

>EskWIREDwrote:
>> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
>> often.
>>
>> What other kinds of fish are good on the grill?

That's like asking othere than porterhouse what cut of beef is good on the
grill... can't think of any fish or beef cut can't be great grilled... makes
more sense for you to choose the fish and then ask for recipes describing how
to grill it. Otherwise there are enough different fish to keep you occupied
reading recipes 24/7 for the next 10 years.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>EskWIREDwrote:
>> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
>> often.
>>
>> What other kinds of fish are good on the grill?

That's like asking othere than porterhouse what cut of beef is good on the
grill... can't think of any fish or beef cut can't be great grilled... makes
more sense for you to choose the fish and then ask for recipes describing how
to grill it. Otherwise there are enough different fish to keep you occupied
reading recipes 24/7 for the next 10 years.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

lay down a long piece of "cling-wrap"

add your salmon, then some other piece of white-fish (flounder?)
Then ka-bob some scallops and put in the center.

Slowly, pull the 'cling-wrap' over fish fillets and the ka-bobs...
making a "roll"

pull out the ka-bob squire <sp>
Bake or grill as usual

lay down a long piece of "cling-wrap"

add your salmon, then some other piece of white-fish (flounder?)
Then ka-bob some scallops and put in the center.

Slowly, pull the 'cling-wrap' over fish fillets and the ka-bobs...
making a "roll"

pull out the ka-bob squire <sp>
Bake or grill as usual

wrote:

> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.

You could wrap some drier fish with bacon to add flavor
and fat. Lightly pan fry the bacon to the soft stage, so it
won't be dripping a huge amount of fat when it's on the grill.

A WebTV Monkey wrote:

> add your salmon, then some other piece of white-fish (flounder?)
> Then ka-bob some scallops and put in the center.
>
> Slowly, pull the 'cling-wrap' over fish fillets and the ka-bobs...
> making a "roll"
>
> pull out the ka-bob squire <sp>
> Bake or grill as usual

The Good Eats show from five days ago says hi:

Fish Roll with Compound Butter Recipe courtesy Alton Brown
Show: Good Eats Episode: Fit to be Tied

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 1 hour 10 minutes
Cook Time: 6 minutes
Yield: 9 servings

2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing

Compound Butter:
4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

On your counter top lay out a sheet of parchment paper and top it with
a layer of plastic wrap.
Lay out your fillets of salmon, tails away from you. Overlap the
fillets of flounder about 1-inch over the tails of the salmon. Then place
the scallops on a metal skewer and set at the end of the flounder furthest
from you. Sprinkle the herbs over the fish and season with salt and pepper.
Using the plastic wrap pull the fish towards you so that the plastic
begins to pull the flounder over the scallops. Be sure not to roll the
plastic into the fish roll. Use a sheet pan to push the roll tightly as you
pull the plastic toward you. The roll should be tight and you should be able
to remove the sheet of plastic. Then roll the fish in the parchment away
from you so it is covered and can be place into the refrigerator.
Refrigerate for 1 hour.
For Compound Butter: In a large bowl using a wooden spoon mix all
ingredients. Place the mixture on a piece of parchment and fold the
parchment over itself. Pull to form a roll and twist the ends. Place in the
freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the
parchment.
Preheat your broiler and place the oven rack 6-inches from the heating
element.
Remove the metal skewer and slice the roulade into 3/4 to 1-inch
rounds. Place onto a broiler pan and brush each round with canola oil. Put
under the broiler for 3 to 6 minutes depending on how well done you like
your fish.
Serve with 1 slice of compound butter on each fish roll.


Bob

A WebTV Monkey wrote:

> add your salmon, then some other piece of white-fish (flounder?)
> Then ka-bob some scallops and put in the center.
>
> Slowly, pull the 'cling-wrap' over fish fillets and the ka-bobs...
> making a "roll"
>
> pull out the ka-bob squire <sp>
> Bake or grill as usual

The Good Eats show from five days ago says hi:

Fish Roll with Compound Butter Recipe courtesy Alton Brown
Show: Good Eats Episode: Fit to be Tied

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 1 hour 10 minutes
Cook Time: 6 minutes
Yield: 9 servings

2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing

Compound Butter:
4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

On your counter top lay out a sheet of parchment paper and top it with
a layer of plastic wrap.
Lay out your fillets of salmon, tails away from you. Overlap the
fillets of flounder about 1-inch over the tails of the salmon. Then place
the scallops on a metal skewer and set at the end of the flounder furthest
from you. Sprinkle the herbs over the fish and season with salt and pepper.
Using the plastic wrap pull the fish towards you so that the plastic
begins to pull the flounder over the scallops. Be sure not to roll the
plastic into the fish roll. Use a sheet pan to push the roll tightly as you
pull the plastic toward you. The roll should be tight and you should be able
to remove the sheet of plastic. Then roll the fish in the parchment away
from you so it is covered and can be place into the refrigerator.
Refrigerate for 1 hour.
For Compound Butter: In a large bowl using a wooden spoon mix all
ingredients. Place the mixture on a piece of parchment and fold the
parchment over itself. Pull to form a roll and twist the ends. Place in the
freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the
parchment.
Preheat your broiler and place the oven rack 6-inches from the heating
element.
Remove the metal skewer and slice the roulade into 3/4 to 1-inch
rounds. Place onto a broiler pan and brush each round with canola oil. Put
under the broiler for 3 to 6 minutes depending on how well done you like
your fish.
Serve with 1 slice of compound butter on each fish roll.


Bob

wrote:
>
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
>

We grilled a catfish a few days ago. Marinated in oil, lemon juice,
garlic and herbs. Tasty even though most of the skin stuck to the grill
.
Leftovers heated for lunch today in a mustard sauce.

wrote:
>
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
>

We grilled a catfish a few days ago. Marinated in oil, lemon juice,
garlic and herbs. Tasty even though most of the skin stuck to the grill
.
Leftovers heated for lunch today in a mustard sauce.

In the restaurant where i worked tonight they were serving grilled halibut
steak with lime and chilli butter...


not my cup of tea... but if u like fish...

In the restaurant where i worked tonight they were serving grilled halibut
steak with lime and chilli butter...


not my cup of tea... but if u like fish...

I always go by the list he

http://www.mbayaq.org/cr/cr_seafoodw..._regional.aspx

Steve

I always go by the list he

http://www.mbayaq.org/cr/cr_seafoodw..._regional.aspx

Steve

wrote in
:

> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
> not often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so
> they are nice and crispy golden brown on the outside, while still
> being very moist and tender inside. No doubt this is due to the high
> fat content.
>
> What else do you guys suggest?
>

Shark.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote in
:

> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
> not often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so
> they are nice and crispy golden brown on the outside, while still
> being very moist and tender inside. No doubt this is due to the high
> fat content.
>
> What else do you guys suggest?
>

Shark.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Pretty much all of the sustainably harvested seafood is good on the grill
(adjusting your technique of course for thick vs thin, whole vs fillet,
etc.):

http://www.mbayaq.org/cr/cr_seafoodw..._regional.aspx

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


> wrote in message
...
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

Pretty much all of the sustainably harvested seafood is good on the grill
(adjusting your technique of course for thick vs thin, whole vs fillet,
etc.):

http://www.mbayaq.org/cr/cr_seafoodw..._regional.aspx

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


> wrote in message
...
> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

In rec.food.cooking, PENMART01 > wrote:
> >EskWIREDwrote:
> >> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> >> often.
> >>
> >> What other kinds of fish are good on the grill?

> That's like asking othere than porterhouse what cut of beef is good on the
> grill... can't think of any fish or beef cut can't be great grilled... makes
> more sense for you to choose the fish and then ask for recipes describing how
> to grill it. Otherwise there are enough different fish to keep you occupied
> reading recipes 24/7 for the next 10 years.


Thin, flakey white fish would fall apart, tho. I know that you like to
use a grill to steam fish inside leaves, but I'm talkin about grilling
here. High direct heat, heavy cast iron grate - the real thing.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, PENMART01 > wrote:
> >EskWIREDwrote:
> >> I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> >> often.
> >>
> >> What other kinds of fish are good on the grill?

> That's like asking othere than porterhouse what cut of beef is good on the
> grill... can't think of any fish or beef cut can't be great grilled... makes
> more sense for you to choose the fish and then ask for recipes describing how
> to grill it. Otherwise there are enough different fish to keep you occupied
> reading recipes 24/7 for the next 10 years.


Thin, flakey white fish would fall apart, tho. I know that you like to
use a grill to steam fish inside leaves, but I'm talkin about grilling
here. High direct heat, heavy cast iron grate - the real thing.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, CJB > wrote:


> I've been grilling a lot of bluefish this summer.

Yeah - sounds good.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, CJB > wrote:


> I've been grilling a lot of bluefish this summer.

Yeah - sounds good.

--
....I'm an air-conditioned gypsy...

- The Who

Go for Halibut

> wrote in message
...
>I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

Go for Halibut

> wrote in message
...
>I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
> often.
>
> What other kinds of fish are good on the grill?
>
> I like salmon because I can get nice thick fillets, and cook them so they
> are nice and crispy golden brown on the outside, while still being very
> moist and tender inside. No doubt this is due to the high fat content.
>
> What else do you guys suggest?
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

In article >, wrote:
>I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
>often.
>
>What other kinds of fish are good on the grill?
>
>I like salmon because I can get nice thick fillets, and cook them so they
>are nice and crispy golden brown on the outside, while still being very
>moist and tender inside. No doubt this is due to the high fat content.
>
>What else do you guys suggest?
>

http://abcnews.go.com/wire/Living/ap20040901_1615.html

Something wild! Something sustainable.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article >, wrote:
>I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
>often.
>
>What other kinds of fish are good on the grill?
>
>I like salmon because I can get nice thick fillets, and cook them so they
>are nice and crispy golden brown on the outside, while still being very
>moist and tender inside. No doubt this is due to the high fat content.
>
>What else do you guys suggest?
>

http://abcnews.go.com/wire/Living/ap20040901_1615.html

Something wild! Something sustainable.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article >, wrote:
>I almost always grill Salmon when I grill fish. Sometimes Tuna, but not
>often.
>
>What other kinds of fish are good on the grill?
>
>I like salmon because I can get nice thick fillets, and cook them so they
>are nice and crispy golden brown on the outside, while still being very
>moist and tender inside. No doubt this is due to the high fat content.
>
>What else do you guys suggest?
>

http://abcnews.go.com/wire/Living/ap20040901_1615.html

Something wild! Something sustainable.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

> wrote in message
...
> In rec.food.cooking, PENMART01 > wrote:
> > >EskWIREDwrote:
> > >> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
not
> > >> often.
> > >>
> > >> What other kinds of fish are good on the grill?
>
> > That's like asking othere than porterhouse what cut of beef is good on
the
> > grill... can't think of any fish or beef cut can't be great grilled...
makes
> > more sense for you to choose the fish and then ask for recipes
describing how
> > to grill it. Otherwise there are enough different fish to keep you
occupied
> > reading recipes 24/7 for the next 10 years.
>
>
> Thin, flakey white fish would fall apart, tho. I know that you like to
> use a grill to steam fish inside leaves, but I'm talkin about grilling
> here. High direct heat, heavy cast iron grate - the real thing.
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

IMHO

No great secrets here, virtually all oily fish will grill okay. Others tend
to dry out too much due to high heats involved unless they are thin enough
to cook properly very quickly and well lubricated with butter / oil oin
which case they're often better steamed or poached.

> wrote in message
...
> In rec.food.cooking, PENMART01 > wrote:
> > >EskWIREDwrote:
> > >> I almost always grill Salmon when I grill fish. Sometimes Tuna, but
not
> > >> often.
> > >>
> > >> What other kinds of fish are good on the grill?
>
> > That's like asking othere than porterhouse what cut of beef is good on
the
> > grill... can't think of any fish or beef cut can't be great grilled...
makes
> > more sense for you to choose the fish and then ask for recipes
describing how
> > to grill it. Otherwise there are enough different fish to keep you
occupied
> > reading recipes 24/7 for the next 10 years.
>
>
> Thin, flakey white fish would fall apart, tho. I know that you like to
> use a grill to steam fish inside leaves, but I'm talkin about grilling
> here. High direct heat, heavy cast iron grate - the real thing.
>
> --
> ...I'm an air-conditioned gypsy...
>
> - The Who

IMHO

No great secrets here, virtually all oily fish will grill okay. Others tend
to dry out too much due to high heats involved unless they are thin enough
to cook properly very quickly and well lubricated with butter / oil oin
which case they're often better steamed or poached.

In rec.food.cooking, TonyK > wrote:

> No great secrets here, virtually all oily fish will grill okay. Others tend
> to dry out too much due to high heats involved unless they are thin enough
> to cook properly very quickly and well lubricated with butter / oil oin
> which case they're often better steamed or poached.

That's my experience as well. I was thinking in terms of Red Snapper,
but was unsure of the oilyness.

I've done whole rainbow trout, butterflied, and had good results. But it
was a huge challenge to keep them moist. Not that I don't enjoy a
grilling challenge

The most delicious fish I've ever done was some ultra-fresh swordfish,
using embers from some alder wood. Swordfish can dry out too.

I'll give Halibut a try, but I'm sceptical as to whether it is oily
enough.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, TonyK > wrote:

> No great secrets here, virtually all oily fish will grill okay. Others tend
> to dry out too much due to high heats involved unless they are thin enough
> to cook properly very quickly and well lubricated with butter / oil oin
> which case they're often better steamed or poached.

That's my experience as well. I was thinking in terms of Red Snapper,
but was unsure of the oilyness.

I've done whole rainbow trout, butterflied, and had good results. But it
was a huge challenge to keep them moist. Not that I don't enjoy a
grilling challenge

The most delicious fish I've ever done was some ultra-fresh swordfish,
using embers from some alder wood. Swordfish can dry out too.

I'll give Halibut a try, but I'm sceptical as to whether it is oily
enough.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, TonyK > wrote:

> No great secrets here, virtually all oily fish will grill okay. Others tend
> to dry out too much due to high heats involved unless they are thin enough
> to cook properly very quickly and well lubricated with butter / oil oin
> which case they're often better steamed or poached.

That's my experience as well. I was thinking in terms of Red Snapper,
but was unsure of the oilyness.

I've done whole rainbow trout, butterflied, and had good results. But it
was a huge challenge to keep them moist. Not that I don't enjoy a
grilling challenge

The most delicious fish I've ever done was some ultra-fresh swordfish,
using embers from some alder wood. Swordfish can dry out too.

I'll give Halibut a try, but I'm sceptical as to whether it is oily
enough.

--
....I'm an air-conditioned gypsy...

- The Who