In article >,
Larry > wrote:

> Terry Pulliam Burd wrote:
> > On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> > > wrote:
> >
> >
> >> Omelet wrote:
> >>
> >>> Why do you soak them in milk?
> >>>
> >> It is supposed to tenderize the squid.
> >>
> > I do this with most fish - seems to neutralize any "fish" smell.
> >
> > Terry "Squeaks" Pulliam Burd
> >
> >
> Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
> outstanding. Fresh Cod and Halibut are also very good. Farm-raised
> Tilapia and Catfish...notsomuch!

Freshness also makes a HUGE difference in the "fishiness" of fish imho.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Omelet wrote on Tue, 02 Mar 2010 21:18:45 -0600:

>> Terry Pulliam Burd wrote:
> >> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> >> > wrote:
> >>
> >>> Omelet wrote:
> >>>
> >>>> Why do you soak them in milk?
> >>>>
> >>> It is supposed to tenderize the squid.
> >>>
> >> I do this with most fish - seems to neutralize any "fish"
> >> smell.
> >>
> >> Terry "Squeaks" Pulliam Burd
> >>
>> Start with better fish. Mahi, Flounder, Grouper, and most
>> Snapper are outstanding. Fresh Cod and Halibut are also very
>> good. Farm-raised Tilapia and Catfish...notsomuch!

> Freshness also makes a HUGE difference in the "fishiness" of
> fish imho. --
> Peace! Om

That's absolutely and completely true! If only I could buy *fresh* fish.
I think I have mentioned that I grew up in a fishing port and know what
the real thing tastes like.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> > Freshness also makes a HUGE difference in the "fishiness" of
> > fish imho. --
> > Peace! Om
>
> That's absolutely and completely true! If only I could buy *fresh* fish.
> I think I have mentioned that I grew up in a fishing port and know what
> the real thing tastes like.
>
> --
>
> James Silverton

Yeah. But the "freshness" factor is why I don't mind buying flash frozen
fish. Not as good as real fresh fish, but better than something that has
sat too long.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote on Wed, 03 Mar 2010 07:28:44 -0600:

> >> Freshness also makes a HUGE difference in the "fishiness"
> >> of fish imho. -- Peace! Om
>>
>> That's absolutely and completely true! If only I could buy
>> *fresh* fish. I think I have mentioned that I grew up in a
>> fishing port and know what the real thing tastes like.
>>
>> --
>>
>> James Silverton

> Yeah. But the "freshness" factor is why I don't mind buying
> flash frozen fish. Not as good as real fresh fish, but better
> than something that has sat too long.

Yes, Trader Joe's halibut and cod is not bad. Their lightly breaded
cooked halibut is not bad either. It certainly beats minced trash fish
fillets. Most of their marinaded products taste a bit fishy to me.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet wrote:
> In article<tNudnUGS5bzAKxDWnZ2dnUVZ_uYAAAAA@giganews. com>,
> > wrote:
>
>
>> Terry Pulliam Burd wrote:
>>
>>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>>> > wrote:
>>>
>>>
>>>
>>>> Omelet wrote:
>>>>
>>>>
>>>>> Why do you soak them in milk?
>>>>>
>>>>>
>>>> It is supposed to tenderize the squid.
>>>>
>>>>
>>> I do this with most fish - seems to neutralize any "fish" smell.
>>>
>>> Terry "Squeaks" Pulliam Burd
>>>
>>>
>>>
>> Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
>> outstanding. Fresh Cod and Halibut are also very good. Farm-raised
>> Tilapia and Catfish...notsomuch!
>>
> Freshness also makes a HUGE difference in the "fishiness" of fish imho.
>
I was assuming that it wouldn't be gray and smelly!

On Tue, 02 Mar 2010 20:07:50 -0500, Larry > wrote:

>Terry Pulliam Burd wrote:
>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>> > wrote:
>>
>>
>>> Omelet wrote:
>>>
>>>> Why do you soak them in milk?
>>>>
>>> It is supposed to tenderize the squid.
>>>
>> I do this with most fish - seems to neutralize any "fish" smell.

>Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
>outstanding. Fresh Cod and Halibut are also very good. Farm-raised
>Tilapia and Catfish...notsomuch!

Well, I knew I'd hear about not-so-fresh fish or not-so-good fish.
Actually, my statement would have been more accurate to have said "I
*did* this with most fish..." I lived in Indianapolis for 16 years and
getting fresh fish and/or good fish was about as likely as my Audi
qualifying for the Indianapolis 500. Ergo, the milk bath.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry wrote on Wed, 03 Mar 2010 19:06:12 -0800:

>> Terry Pulliam Burd wrote:
>>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>>> > wrote:
>>>
>>>> Omelet wrote:
>>>>
>>>>> Why do you soak them in milk?
>>>>>
>>>> It is supposed to tenderize the squid.
>>>>
>>> I do this with most fish - seems to neutralize any "fish"
>>> smell.

>> Start with better fish. Mahi, Flounder, Grouper, and most
>> Snapper are outstanding. Fresh Cod and Halibut are also very
>> good. Farm-raised Tilapia and Catfish...notsomuch!

> Well, I knew I'd hear about not-so-fresh fish or not-so-good
> fish. Actually, my statement would have been more accurate to
> have said "I *did* this with most fish..." I lived in
> Indianapolis for 16 years and getting fresh fish and/or good
> fish was about as likely as my Audi qualifying for the
> Indianapolis 500. Ergo, the milk bath.

Getting back to fishy smells. They are an indication of a lack of
freshness and removal might be useful but really fresh ocean fish has a
special taste that is lost quickly and is impossible to reproduce. The
last time I recall noticing the taste was when I had deep-fried flounder
in the admittedly good Duangrat's Thai restaurant. It seems possible for
a restaurant to get fresh fish but I don't think the average customer of
Whole Foods knows what it is.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 4 Mar 2010 08:50:06 -0500, "James Silverton"
> wrote:

>....The last time I recall noticing the taste was when I had deep-fried flounder
>in the admittedly good Duangrat's Thai restaurant. It seems possible for
>a restaurant to get fresh fish but I don't think the average customer of
>Whole Foods knows what it is.

Since you make it down here to Duangrat -- have you bought fish from Slavin's,
at Glebe and 395? If so, what did you think of it? (www.mslavin.com)

That's where we get almost all of our fish, and we've yet to be displeased.

-- Larry

pltrgyst wrote on Thu, 04 Mar 2010 09:52:31 -0500:

>> ....The last time I recall noticing the taste was when I had
>> deep-fried flounder in the admittedly good Duangrat's Thai
>> restaurant. It seems possible for a restaurant to get fresh
>> fish but I don't think the average customer of Whole Foods
>> knows what it is.

> Since you make it down here to Duangrat -- have you bought
> fish from Slavin's, at Glebe and 395? If so, what did you
> think of it? (www.mslavin.com)

> That's where we get almost all of our fish, and we've yet to
> be displeased.

Thanks, Duangrat's is a bit out of my way and I only get there for
special occasions but I'll have to try to find Slavin's when I am next
Down South.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 4 Mar 2010 10:13:52 -0500, "James Silverton"
> wrote:

>Thanks, Duangrat's is a bit out of my way and I only get there for
>special occasions but I'll have to try to find Slavin's when I am next
>Down South.

Get off 395 at Glebe, heading east, and it's the first driveway on the right.
Can't miss it.

-- Larry

Terry Pulliam Burd wrote:
> On Tue, 02 Mar 2010 20:07:50 -0500, > wrote:
>
>
>> Terry Pulliam Burd wrote:
>>
>>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
>>> > wrote:
>>>
>>>
>>>
>>>> Omelet wrote:
>>>>
>>>>
>>>>> Why do you soak them in milk?
>>>>>
>>>>>
>>>> It is supposed to tenderize the squid.
>>>>
>>>>
>>> I do this with most fish - seems to neutralize any "fish" smell.
>>>
>
>> Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
>> outstanding. Fresh Cod and Halibut are also very good. Farm-raised
>> Tilapia and Catfish...notsomuch!
>>
> Well, I knew I'd hear about not-so-fresh fish or not-so-good fish.
> Actually, my statement would have been more accurate to have said "I
> *did* this with most fish..." I lived in Indianapolis for 16 years and
> getting fresh fish and/or good fish was about as likely as my Audi
> qualifying for the Indianapolis 500. Ergo, the milk bath.
>
> Terry "Squeaks" Pulliam Burd
>
>
You can get good fish at the right place anytime. Look at Las Vegas,
for example. The ocean is 100 miles away.

It seems your point was less about fish and more about announcing that
you drive an Audi. As an avid owner of cars from another German
company, I can only suggest that you look at their horrendous
depreciation before you consider another.

Larry wrote:

> It seems your point was less about fish and more about announcing that you
> drive an Audi. As an avid owner of cars from another German company, I
> can only suggest that you look at their horrendous depreciation before you
> consider another.

I drive an Audi, and I don't care about depreciation because I don't intend
to trade it in.

Can you recommend other groups to which I should cross-post, so that more
people know I drive an Audi?

ObFood: I'm considering cooking beef, beets, onions, and cranberries
together, then straining the broth, chilling it, and using the resulting
gel. Does the idea have potential?

Bob

On Fri, 05 Mar 2010 21:48:11 -0500, Larry > wrote:

> Terry Pulliam Burd wrote:
> > On Tue, 02 Mar 2010 20:07:50 -0500, > wrote:
> >
> >
> >> Terry Pulliam Burd wrote:
> >>
> >>> On Tue, 02 Mar 2010 09:20:01 -0500, Dave Smith
> >>> > wrote:
> >>>
> >>>
> >>>
> >>>> Omelet wrote:
> >>>>
> >>>>
> >>>>> Why do you soak them in milk?
> >>>>>
> >>>>>
> >>>> It is supposed to tenderize the squid.
> >>>>
> >>>>
> >>> I do this with most fish - seems to neutralize any "fish" smell.
> >>>
> >
> >> Start with better fish. Mahi, Flounder, Grouper, and most Snapper are
> >> outstanding. Fresh Cod and Halibut are also very good. Farm-raised
> >> Tilapia and Catfish...notsomuch!
> >>
> > Well, I knew I'd hear about not-so-fresh fish or not-so-good fish.
> > Actually, my statement would have been more accurate to have said "I
> > *did* this with most fish..." I lived in Indianapolis for 16 years and
> > getting fresh fish and/or good fish was about as likely as my Audi
> > qualifying for the Indianapolis 500. Ergo, the milk bath.
> >
> > Terry "Squeaks" Pulliam Burd
> >
> >
> You can get good fish at the right place anytime. Look at Las Vegas,
> for example. The ocean is 100 miles away.
>
> It seems your point was less about fish and more about announcing that
> you drive an Audi. As an avid owner of cars from another German
> company, I can only suggest that you look at their horrendous
> depreciation before you consider another.

Larry, you had me fooled. I thought you were a new poster or at least
an old lurker coming in as a new poster (up to this). Now I know
you're only one of may socks - so put a sock in it and shut up.
Nobody cares what you think.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf replied to Larry:

>> It seems your point was less about fish and more about announcing that
>> you drive an Audi. As an avid owner of cars from another German company,
>> I can only suggest that you look at their horrendous depreciation before
>> you consider another.
>
> Larry, you had me fooled. I thought you were a new poster or at least
> an old lurker coming in as a new poster (up to this). Now I know
> you're only one of may socks - so put a sock in it and shut up.
> Nobody cares what you think.

So which do you think Larry owns, a VW Thing or a Super Beetle?

Bob

In article >,
"Bob Terwilliger" > wrote:

> sf replied to Larry:
>
> >> It seems your point was less about fish and more about announcing that
> >> you drive an Audi. As an avid owner of cars from another German company,
> >> I can only suggest that you look at their horrendous depreciation before
> >> you consider another.
> >
> > Larry, you had me fooled. I thought you were a new poster or at least
> > an old lurker coming in as a new poster (up to this). Now I know
> > you're only one of may socks - so put a sock in it and shut up.
> > Nobody cares what you think.
>
> So which do you think Larry owns, a VW Thing or a Super Beetle?

Opel Agila?

http://en.wikipedia.org/wiki/File:Novo_agila_1.jpg

--
Dan Abel
Petaluma, California USA

On Sat, 06 Mar 2010 09:21:16 -0800, Dan Abel > wrote:

> Opel Agila?
>
> http://en.wikipedia.org/wiki/File:Novo_agila_1.jpg

That's sooo cute!

--
I love cooking with wine.
Sometimes I even put it in the food.

>> > Larry, you had me fooled. I thought you were a new poster or at least
>> > an old lurker coming in as a new poster (up to this)....

There are multiple Larrys here, you know.

-- Larry (the original)

On Sat, 06 Mar 2010 16:26:18 -0500, pltrgyst >
wrote:

> >> > Larry, you had me fooled. I thought you were a new poster or at least
> >> > an old lurker coming in as a new poster (up to this)....
>
> There are multiple Larrys here, you know.
>
> -- Larry (the original)

I haven't focused on "Larry" before this. It may be time for a new
filter. How many names are you posting under?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 06 Mar 2010 16:26:18 -0500, pltrgyst >
> wrote:
>
>
>>>>> Larry, you had me fooled. I thought you were a new poster or at least
>>>>> an old lurker coming in as a new poster (up to this)....
>>>>>
>> There are multiple Larrys here, you know.
>>
>> -- Larry (the original)
>>
>
> I haven't focused on "Larry" before this. It may be time for a new
> filter. How many names are you posting under?

Not speaking of "Larry", but I just checked my kill filter and I have
one person kill filed, who has 20 different email addresses. Another
one was added today. :-( Egads.


Becca

On Sat, 06 Mar 2010 16:10:49 -0800, sf > wrote:

>On Sat, 06 Mar 2010 16:26:18 -0500, pltrgyst >
>wrote:
>
>> >> > Larry, you had me fooled. I thought you were a new poster or at least
>> >> > an old lurker coming in as a new poster (up to this)....
>>
>> There are multiple Larrys here, you know.
>>
>> -- Larry (the original)
>
>I haven't focused on "Larry" before this. It may be time for a new
>filter. How many names are you posting under?

I post under one name, pltrgyst, as above. I have no idea who this other Larry
is you're kvetching at.

-- Larry

On Sat, 06 Mar 2010 18:20:18 -0600, Becca > wrote:

> Not speaking of "Larry", but I just checked my kill filter and I have
> one person kill filed, who has 20 different email addresses. Another
> one was added today. :-( Egads.
>
I'm pretty sure I know which one you're talking about. There was one
in particular where I needed to just kill the name and add exceptions.
It's a PITA, but it had to be done.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 05 Mar 2010 21:48:11 -0500, Larry > wrote:

>It seems your point was less about fish and more about announcing that
>you drive an Audi. As an avid owner of cars from another German
>company, I can only suggest that you look at their horrendous
>depreciation before you consider another.

Well, no, as I cannot imagine what benefit I would gain in"announcing"
that my car is an Audi. It's a freakin' Audi! And, as to its
"horrendous" depreciation, who gives a rat's rear end? I drive the
wheels off my cars, and this is my third Audi, second A4...the
*smallest* of the A series. Jaysus, take a breath.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd wrote:
> On Fri, 05 Mar 2010 21:48:11 -0500, > wrote:
>
>
>> It seems your point was less about fish and more about announcing that
>> you drive an Audi. As an avid owner of cars from another German
>> company, I can only suggest that you look at their horrendous
>> depreciation before you consider another.
>>
> Well, no, as I cannot imagine what benefit I would gain in"announcing"
> that my car is an Audi. It's a freakin' Audi! And, as to its
> "horrendous" depreciation, who gives a rat's rear end? I drive the
> wheels off my cars, and this is my third Audi, second A4...the
> *smallest* of the A series. Jaysus, take a breath.
>
> Terry "Squeaks" Pulliam Burd
>
>
It had nothing to do with your post but you were compelled to add it.
Narcissist just bug the hell out of me. Sorry for the intrusion.

Larry