What is Tilapia like? I'm not a big fish eater, but they sell them
from a tank at the nearby supermarket, and I was thinking of giving
them a try. So they shouldn't, since they're so fresh, they shouldn't
taste fishy at all?

On Mar 6, 11:19*am, Portland > wrote:
> What is Tilapia like? *I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. *So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

http://www.edf.org/page.cfm?tagID=16...FRtVgwodQzRhCA

On Mar 6, 2:21*pm, ImStillMags > wrote:
> On Mar 6, 11:19*am, Portland > wrote:
>
> > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > from a tank at the nearby supermarket, and I was thinking of giving
> > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > taste fishy at all?
>
> http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...

That's an informative site. I also found this:
http://fishcooking.about.com/od/meet.../p/tilapia.htm

This is what I might like about this fish: (Nice and boring; doesn't
taste like fish.)
One thing I don't like about tuna is it's richness. I must be
allergic to it or something, because I don't feel very well after I
eat a tuna steak.
{
What does tilapia taste like? Well...not much. It is very lean, very
white and very high in protein. And it has almost no flavor of its
own. Personally, I find it boring. Give me a rich, fatty tuna or even
an anchovy any day. Tilapia doesn't "taste like fish," which is why it
is so popular in the United States.
}

On Mar 6, 1:41*pm, Portland > wrote:
> On Mar 6, 2:21*pm, ImStillMags > wrote:
>
> > On Mar 6, 11:19*am, Portland > wrote:
>
> > > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > > from a tank at the nearby supermarket, and I was thinking of giving
> > > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > > taste fishy at all?
>
> >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> That's an informative site. *I also found this:http://fishcooking.about..com/od/mee.../p/tilapia.htm
>
> This is what I might like about this fish: (Nice and boring; doesn't
> taste like fish.)
> One thing I don't like about tuna is it's richness. *I must be
> allergic to it or something, because I don't feel very well after I
> eat a tuna steak.
> {
> What does tilapia taste like? Well...not much. It is very lean, very
> white and very high in protein. And it has almost no flavor of its
> own. Personally, I find it boring. Give me a rich, fatty tuna or even
> an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> is so popular in the United States.
>
I love it. It's what's for dinner, salted, peppered, dredged in corn
meal and fried in peanut oil with fresh lemons to squeeze on.

--Bryan

On Mar 6, 3:27*pm, Bryan > wrote:
> On Mar 6, 1:41*pm, Portland > wrote:
>
> > On Mar 6, 2:21*pm, ImStillMags > wrote:
>
> > > On Mar 6, 11:19*am, Portland > wrote:
>
> > > > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > > > taste fishy at all?
>
> > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> > That's an informative site. *I also found this:http://fishcooking.about.com/od/meet.../p/tilapia.htm
>
> > This is what I might like about this fish: (Nice and boring; doesn't
> > taste like fish.)
> > One thing I don't like about tuna is it's richness. *I must be
> > allergic to it or something, because I don't feel very well after I
> > eat a tuna steak.
> > {
> > What does tilapia taste like? Well...not much. It is very lean, very
> > white and very high in protein. And it has almost no flavor of its
> > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > is so popular in the United States.
>
> I love it. *It's what's for dinner, salted, peppered, dredged in corn
> meal and fried in peanut oil with fresh lemons to squeeze on.
>
> --Bryan

Sounds excellent. I'll omit the salt though; health reasons. Maybe
black cracked peppercorn and a paprika rub? Blacken it somewhat?
I don't know how much mercury it contains. One site I visited says
that it can be eaten safely 4 times per week.

"Portland" > wrote in message
...
> What is Tilapia like? I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

Fish for people that don't like fish. You'll taste the seasonings more than
the flesh itself. They are very mild.

On Mar 6, 3:26*pm, Portland > wrote:
> On Mar 6, 3:27*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 6, 1:41*pm, Portland > wrote:
>
> > > On Mar 6, 2:21*pm, ImStillMags > wrote:
>
> > > > On Mar 6, 11:19*am, Portland > wrote:
>
> > > > > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > > > > taste fishy at all?
>
> > > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> > > That's an informative site. *I also found this:http://fishcooking.about.com/od/meet.../p/tilapia.htm
>
> > > This is what I might like about this fish: (Nice and boring; doesn't
> > > taste like fish.)
> > > One thing I don't like about tuna is it's richness. *I must be
> > > allergic to it or something, because I don't feel very well after I
> > > eat a tuna steak.
> > > {
> > > What does tilapia taste like? Well...not much. It is very lean, very
> > > white and very high in protein. And it has almost no flavor of its
> > > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > > is so popular in the United States.
>
> > I love it. *It's what's for dinner, salted, peppered, dredged in corn
> > meal and fried in peanut oil with fresh lemons to squeeze on.
>
> > --Bryan
>
> Sounds excellent. *I'll omit the salt though; health reasons. *Maybe
> black cracked peppercorn and a paprika rub? *Blacken it somewhat?
> I don't know how much mercury it contains. *One site I visited says
> that it can be eaten safely 4 times per week.

I just use fresh ground black pepper and salt. Then I coat them with
yellow corn meal and fry in peanut oil. I got a 24oz bag of them
today at Aldi, and these things are whoppers. Only five fillets. I'm
having to cut up the fillets so I can fry them.

--Bryan

"Portland" > wrote in message
...
On Mar 6, 3:27 pm, Bryan > wrote:
> On Mar 6, 1:41 pm, Portland > wrote:
>
> > On Mar 6, 2:21 pm, ImStillMags > wrote:
>
> > > On Mar 6, 11:19 am, Portland > wrote:
>
> > > > What is Tilapia like? I'm not a big fish eater, but they sell them
> > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > them a try. So they shouldn't, since they're so fresh, they
> > > > shouldn't
> > > > taste fishy at all?
>
> > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> > That's an informative site. I also found
> > this:http://fishcooking.about.com/od/meet.../p/tilapia.htm
>
> > This is what I might like about this fish: (Nice and boring; doesn't
> > taste like fish.)
> > One thing I don't like about tuna is it's richness. I must be
> > allergic to it or something, because I don't feel very well after I
> > eat a tuna steak.
> > {
> > What does tilapia taste like? Well...not much. It is very lean, very
> > white and very high in protein. And it has almost no flavor of its
> > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > is so popular in the United States.
>
> I love it. It's what's for dinner, salted, peppered, dredged in corn
> meal and fried in peanut oil with fresh lemons to squeeze on.
>
> --Bryan

Sounds excellent. I'll omit the salt though; health reasons. Maybe
black cracked peppercorn and a paprika rub? Blacken it somewhat?
I don't know how much mercury it contains. One site I visited says
that it can be eaten safely 4 times per week.
>
>
I believe Tilapia is a freshwater fish farmed in salt water. If any have a
food allergy to either fresh or salt water fish tilapia should probably be
avoided. I asked an allergist about this once about cross sensitivity and
she didn't think you could know other than trying it. The problem is that
you can get angioneurotic oedema, a life threatening allergic response.
Kent

On Mar 6, 4:40*pm, "Ed Pawlowski" > wrote:
> "Portland" > wrote in message
>
> ...
>
> > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > from a tank at the nearby supermarket, and I was thinking of giving
> > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > taste fishy at all?
>
> Fish for people that don't like fish. *You'll taste the seasonings more than
> the flesh itself. *They are very mild.

Liking mild fish is not the same as not liking fish. Tilapia is one
of my favorite foods. Perhaps you prefer canned jack mackerel. Now
THAT'S FISHY.

--Bryan

On Sun, 6 Mar 2011 11:19:26 -0800 (PST), Portland
> wrote:

> What is Tilapia like? I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

Tilapia is a fairly bland white fish, so you'll probably like it.
It'll taste like whatever you seasoned it with.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >, keh6444
@ana.yahoo.com says...
>
> "Portland" > wrote in message
> ...
> On Mar 6, 3:27 pm, Bryan > wrote:
> > On Mar 6, 1:41 pm, Portland > wrote:
> >
> > > On Mar 6, 2:21 pm, ImStillMags > wrote:
> >
> > > > On Mar 6, 11:19 am, Portland > wrote:
> >
> > > > > What is Tilapia like? I'm not a big fish eater, but they sell them
> > > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > > them a try. So they shouldn't, since they're so fresh, they
> > > > > shouldn't
> > > > > taste fishy at all?
> >
> > > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
> >
> > > That's an informative site. I also found
> > > this:http://fishcooking.about.com/od/meet.../p/tilapia.htm
> >
> > > This is what I might like about this fish: (Nice and boring; doesn't
> > > taste like fish.)
> > > One thing I don't like about tuna is it's richness. I must be
> > > allergic to it or something, because I don't feel very well after I
> > > eat a tuna steak.
> > > {
> > > What does tilapia taste like? Well...not much. It is very lean, very
> > > white and very high in protein. And it has almost no flavor of its
> > > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > > is so popular in the United States.
> >
> > I love it. It's what's for dinner, salted, peppered, dredged in corn
> > meal and fried in peanut oil with fresh lemons to squeeze on.
> >
> > --Bryan
>
> Sounds excellent. I'll omit the salt though; health reasons. Maybe
> black cracked peppercorn and a paprika rub? Blacken it somewhat?
> I don't know how much mercury it contains. One site I visited says
> that it can be eaten safely 4 times per week.
> >
> >
> I believe Tilapia is a freshwater fish farmed in salt water. If any have a
> food allergy to either fresh or salt water fish tilapia should probably be
> avoided. I asked an allergist about this once about cross sensitivity and
> she didn't think you could know other than trying it. The problem is that
> you can get angioneurotic oedema, a life threatening allergic response.
> Kent

It is a fish that is used as a filter for farms in the mid-west where
white bass (I think) are raised in ponds. Small Talapia is put in with
the bigger fish to clean the waste from the bigger fish. As the Talapia
grow bigger they are culled out of the ponds and sold for people food...
I suppose it's all sanitary and such, but some folks get queezy when
they realize what the fish are really used for before they are sold to
market...

On 3/6/2011 9:19 AM, Portland wrote:
> What is Tilapia like? I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

The Tilapia will probably be the generic white fish of the future. It's
main strengths is that it's a cheap and eminently sustainable seafood
substance that's not too objectionable in taste.

Tilapia was imported into Hawaii to help keep the vegetation down in
irrigated crops. I don't know how good the fish were at this job but
they sure took a liking to the climate here and now they have pretty
much taken over and choked our brackish waterways all over the state.
Mostly, we disdain tilapia because it lives in filthy water and the idea
of eating one is pretty revolting.

It think sooner or later we'll all be eating tilapia in fish sticks and
fish sandwiches - anywhere you need a nondescript whitefish material.

dsi1 > wrote:

>Mostly, we disdain tilapia because it lives in filthy water and the idea
>of eating one is pretty revolting.

My feeling also. Same for catfish.


Steve

On Mar 6, 5:49*pm, (Steve "everything but the
squeal" Pope) wrote:
> dsi1 > wrote:
> >Mostly, we disdain tilapia because it lives in filthy water and the idea
> >of eating one is pretty revolting.
>
> My feeling also. *Same for catfish.

Yet you're a fan of Chorizo that is made with pork by products.
>
> Steve

--Bryan

It's a white meat fish that feeds off of shit. White meat, it's a fish. Sucks compared to freshwater perch or blue gill (or, even northern).

Tastes great compared to ocean perch they ship to the upper midwest.

On 3/6/2011 5:11 PM, sf wrote:
> On Sun, 6 Mar 2011 11:19:26 -0800 (PST), Portland
> > wrote:
>
>> What is Tilapia like? I'm not a big fish eater, but they sell them
>> from a tank at the nearby supermarket, and I was thinking of giving
>> them a try. So they shouldn't, since they're so fresh, they shouldn't
>> taste fishy at all?
>
> Tilapia is a fairly bland white fish, so you'll probably like it.
> It'll taste like whatever you seasoned it with.
>
I have used it to make fish for fish tacos. I sautee it in OO. While
it's in the skillet, I season it with Mexican oregano, cumin, a shake or
two of chili powder and a little fresh lime juice. Flip and season the
other side.

For the tacos, serve in small tortillas (corn is the usual) with
shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
If you *have* to turn it into Tex Mex or Border Food, you can put some
pico de gallo on it, too. Personally, I would much rather enjoy all the
fresh flavors then deal with the hot stuff

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 3/6/2011 5:58 PM, Sqwertz wrote:
> On Sun, 6 Mar 2011 11:19:26 -0800 (PST), Portland wrote:
>
>> What is Tilapia like? I'm not a big fish eater, but they sell them
>> from a tank at the nearby supermarket, and I was thinking of giving
>> them a try. So they shouldn't, since they're so fresh, they shouldn't
>> taste fishy at all?
>
> You buy them, prepared. You do not want to clean and fillet them
> yourself. Just buy whole fillets (skin off) for $3/lb.
>
> -sw

I have 3 frozen whole ones in the deep freeze right now. I use tilapia
for gefilte fish. I need the whole ones to make the broth to poach the
fish balls in.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Very neutral flavor -- makes great fish-and-chips. For any other
preparation, I'd go for something else.

-- Larry

On Mar 6, 1:19*pm, Portland > wrote:
> What is Tilapia like? *I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. *So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

Tilapia were featured on "Dirty Jobs" on the Discovery Channel.
Apparently they are useful for cleaning out sewers.

On Sun, 06 Mar 2011 19:38:41 -0600, Janet Wilder
> wrote:

> I have used it to make fish for fish tacos. I sautee it in OO. While
> it's in the skillet, I season it with Mexican oregano, cumin, a shake or
> two of chili powder and a little fresh lime juice. Flip and season the
> other side.
>
> For the tacos, serve in small tortillas (corn is the usual) with
> shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
> If you *have* to turn it into Tex Mex or Border Food, you can put some
> pico de gallo on it, too. Personally, I would much rather enjoy all the
> fresh flavors then deal with the hot stuff

There's another fairly simple meal for Nad. What are your typical
sides?

--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/6/2011 1:56 PM, Bryan wrote:
> On Mar 6, 5:49 pm, (Steve "everything but the
> squeal" Pope) wrote:
>> > wrote:
>>> Mostly, we disdain tilapia because it lives in filthy water and the idea
>>> of eating one is pretty revolting.
>>
>> My feeling also. Same for catfish.
>
> Yet you're a fan of Chorizo that is made with pork by products.

The Mexican chorizo can be made of some funky stuff but I like my
chorizo to be stuffed with just plain old regular animal tissue. Sorry
about that.

>>
>> Steve
>
> --Bryan

On 3/6/2011 1:49 PM, Steve Pope wrote:
> > wrote:
>
>> Mostly, we disdain tilapia because it lives in filthy water and the idea
>> of eating one is pretty revolting.
>
> My feeling also. Same for catfish.
>
>
> Steve

I thought it was a goofy idea myself, but it seems we're doomed to
consume tilapia.

dsi1 > wrote:

>The Mexican chorizo can be made of some funky stuff but I like my
>chorizo to be stuffed with just plain old regular animal tissue. Sorry
>about that.

I'm happy with chorizo made from ordinary (muscle, not organ) pork.
Hell, I'm happy with vegetarian chorizo. However, there is something
about the way chorizo seasonings combine with the traditional organ
meats that go into Mexican pork choirzo. I don't need to eat it
often, but I would not consider myself a true appreciator of chorizo
had I never ever had it in its original form and liked it.

Steve

On 3/6/2011 5:53 PM, Steve Pope wrote:
> > wrote:
>
>> The Mexican chorizo can be made of some funky stuff but I like my
>> chorizo to be stuffed with just plain old regular animal tissue. Sorry
>> about that.
>
> I'm happy with chorizo made from ordinary (muscle, not organ) pork.
> Hell, I'm happy with vegetarian chorizo. However, there is something
> about the way chorizo seasonings combine with the traditional organ
> meats that go into Mexican pork choirzo. I don't need to eat it
> often, but I would not consider myself a true appreciator of chorizo
> had I never ever had it in its original form and liked it.
>
> Steve

You're probably right about this - I'd probably like the regular stuff
just fine. Just don't tell me what I'm eating. :-)

On Mar 6, 2:44*pm, Bryan > wrote:
> On Mar 6, 3:26*pm, Portland > wrote:
>
>
>
> > On Mar 6, 3:27*pm, Bryan > wrote:
>
> > > On Mar 6, 1:41*pm, Portland > wrote:
>
> > > > On Mar 6, 2:21*pm, ImStillMags > wrote:
>
> > > > > On Mar 6, 11:19*am, Portland > wrote:
>
> > > > > > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > > > > > from a tank at the nearby supermarket, and I was thinking of giving
> > > > > > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > > > > > taste fishy at all?
>
> > > > >http://www.edf.org/page.cfm?tagID=16...bsrc=tilapia&g...
>
> > > > That's an informative site. *I also found this:http://fishcooking..about.com/od/mee.../p/tilapia.htm
>
> > > > This is what I might like about this fish: (Nice and boring; doesn't
> > > > taste like fish.)
> > > > One thing I don't like about tuna is it's richness. *I must be
> > > > allergic to it or something, because I don't feel very well after I
> > > > eat a tuna steak.
> > > > {
> > > > What does tilapia taste like? Well...not much. It is very lean, very
> > > > white and very high in protein. And it has almost no flavor of its
> > > > own. Personally, I find it boring. Give me a rich, fatty tuna or even
> > > > an anchovy any day. Tilapia doesn't "taste like fish," which is why it
> > > > is so popular in the United States.
>
> > > I love it. *It's what's for dinner, salted, peppered, dredged in corn
> > > meal and fried in peanut oil with fresh lemons to squeeze on.

Why peanut oil and not, say, canola/rapeseed?

> > > --Bryan
>
> > Sounds excellent. *I'll omit the salt though; health reasons. *Maybe
> > black cracked peppercorn and a paprika rub? *Blacken it somewhat?
> > I don't know how much mercury it contains. *One site I visited says
> > that it can be eaten safely 4 times per week.
>
> I just use fresh ground black pepper and salt. *Then I coat them with
> yellow corn meal and fry in peanut oil. *I got a 24oz bag of them
> today at Aldi, and these things are whoppers. *Only five fillets.

So, that's less than 5oz per flillet? Is that a "whopper"? Compared to
what? Sardines? :-)

> *I'm
> having to cut up the fillets so I can fry them.

Are you cutting them bite-size?

On 3/6/2011 9:05 PM, sf wrote:
> On Sun, 06 Mar 2011 19:38:41 -0600, Janet Wilder
> > wrote:
>
>> I have used it to make fish for fish tacos. I sautee it in OO. While
>> it's in the skillet, I season it with Mexican oregano, cumin, a shake or
>> two of chili powder and a little fresh lime juice. Flip and season the
>> other side.
>>
>> For the tacos, serve in small tortillas (corn is the usual) with
>> shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
>> If you *have* to turn it into Tex Mex or Border Food, you can put some
>> pico de gallo on it, too. Personally, I would much rather enjoy all the
>> fresh flavors then deal with the hot stuff
>
> There's another fairly simple meal for Nad. What are your typical
> sides?
>
We use low-carb tortillas, BTW. Side is usually salad.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 3/6/2011 10:27 PM, dsi1 wrote:
> On 3/6/2011 1:49 PM, Steve Pope wrote:
>> > wrote:
>>
>>> Mostly, we disdain tilapia because it lives in filthy water and the idea
>>> of eating one is pretty revolting.
>>
>> My feeling also. Same for catfish.
>>
>>
>> Steve
>
> I thought it was a goofy idea myself, but it seems we're doomed to
> consume tilapia.

I have tried tilapia and I don't like the texture (it's got little
taste) however it has been cooked. That it can be farmed in muddy water
like in rice paddies doesn't bother me but, if the only available fish
is tilapia, I will give up fish. I've even had tilapia that was alive a
few moments before cooking without changing my opinion.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"

On Mon, 07 Mar 2011 08:26:13 -0600, Janet Wilder
> wrote:
> >
> We use low-carb tortillas, BTW. Side is usually salad.

I really do need to make fish tacos more often (mine don't have a
batter or breading), it's one of the few ways I enjoy eating fish.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 07 Mar 2011 10:39:19 -0500, James Silverton
> wrote:

> I have tried tilapia and I don't like the texture (it's got little
> taste) however it has been cooked. That it can be farmed in muddy water
> like in rice paddies doesn't bother me but, if the only available fish
> is tilapia, I will give up fish. I've even had tilapia that was alive a
> few moments before cooking without changing my opinion.

I actively disliked tilapia up to the last time I ate it, now I'm
neutral. I think I put it in fish tacos. Maybe that's why I liked
it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2011-03-07, sf > wrote:

> I've tried a veggie burger (they soy type) before and thought it was
> tasty.

So, why the theft of the term "burger"? Why not "patty" or "chloro
cakes" or "plant pucks" or some other honest appellation? Wishfull
fantasizing? Brain not getting enough protein to think? Blatant
propaganda? I find it appropriately pathetic a buncha avowed meat
haters would hijack an universally accepted meat moniker.

nb

On Mar 6, 11:19*am, Portland > wrote:
> What is Tilapia like? *I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. *So they shouldn't, since they're so fresh, they shouldn't
> taste fishy at all?

I think they taste like dirt...

Portland wrote:
> What is Tilapia like? I'm not a big fish eater, but they sell them
> from a tank at the nearby supermarket, and I was thinking of giving
> them a try. So they shouldn't, since they're so fresh, they
> shouldn't
> taste fishy at all?

It's a nothing fish. I never buy or eat it, since there are too many
delicious fish to enjoy.

On Mon, 07 Mar 2011 09:29:47 -0800, sf > wrote:

>I've tried a veggie burger (they soy type) before and thought it was
>tasty. I think it was Morning Star Farms.

The first thing to do when creating or eating a veggie burger is to
take the "burger" out of its name.

Its not a burger to anyone who likes beef burgers and relates "Burger"
to beef. The veggie patty will disappoint them.

A veggie patty can be a substitute to those with health problems that
FORCE them to eat less meat. Instead of whining about the fact that it
isn't meat, it can be spiced up and served creatively to make it a
filling and tasty meal.

Not all healthy food has to be bland or gooey. A veggie burger can be
made in a thousand ways. Make them yourself with only the flavors you
like in them. Bake, fry or grill them to a doneness that pleases you.

Put lots of condiments on them to make it taste like something more
enjoyable to you.

If you just don't like them at all, then don't eat them. Eat something
else that's good for you or something bad for you in moderation.

As far as Tilapia, I love to just saute it in no-salt butter gently
until done. Then serve with a mild tartar sauce and side dishes that
are also mild.

Tilapia is such a mild tasting fish that if you use any seasoning on
it, you simply won't taste the fish. That's cool if someone HAS to eat
it for some reason and just hates fish flavor. Or season it with
something you really love, because that will be all you taste.

On Sun, 06 Mar 2011 19:40:32 -0600, Janet Wilder
> wrote:

>I have 3 frozen whole ones in the deep freeze right now. I use tilapia
>for gefilte fish. I need the whole ones to make the broth to poach the
>fish balls in.

I've tried gefilte fish several times in my life and didn't care for
them. The jelly-like consistency is what turned me off on them.

Perhaps I wasn't eating them in the best way. Is there a less
jelly-like way to prepare it for eating? Perhaps some seasonings?

What method do you use to eat gefilte fish?

On 7 Mar 2011 18:44:47 GMT, notbob > wrote:

> On 2011-03-07, sf > wrote:
>
> > I've tried a veggie burger (they soy type) before and thought it was
> > tasty.
>
> So, why the theft of the term "burger"? Why not "patty" or "chloro
> cakes" or "plant pucks" or some other honest appellation?

You got me. AFAIC, patty is fine. I was first aware of them as an
alternative to cow meat at cookouts. They were served in a bun and
dressed up like a burger - so maybe that's why.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 07 Mar 2011 14:05:16 -0500, Alfie > wrote:

> I've tried gefilte fish several times in my life and didn't care for
> them. The jelly-like consistency is what turned me off on them.

Did you eat someone's homemade gefilte fish or jarred?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 7 Mar 2011 10:56:11 -0800 (PST), merryb >
wrote:

> On Mar 6, 11:19*am, Portland > wrote:
> > What is Tilapia like? *I'm not a big fish eater, but they sell them
> > from a tank at the nearby supermarket, and I was thinking of giving
> > them a try. *So they shouldn't, since they're so fresh, they shouldn't
> > taste fishy at all?
>
> I think they taste like dirt...

Some people here think catfish and beets taste like dirt too. The
rest of us don't.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 07 Mar 2011 11:26:39 -0800, sf > wrote:

>On Mon, 07 Mar 2011 14:05:16 -0500, Alfie > wrote:
>
>> I've tried gefilte fish several times in my life and didn't care for
>> them. The jelly-like consistency is what turned me off on them.
>
>Did you eat someone's homemade gefilte fish or jarred?

I've tried jarred and that which was made by the chef in a Jewish Deli
where I worked. The one in the Deli was better flavored, but still had
the jelly-like coating.

The only way I'd seen it eaten was as a spread on crackers at the
Deli. That's how I tried it.

Are there other ways to prepare it or eat it?

On 3/7/2011 5:39 AM, James Silverton wrote:
> On 3/6/2011 10:27 PM, dsi1 wrote:
>> On 3/6/2011 1:49 PM, Steve Pope wrote:
>>> > wrote:
>>>
>>>> Mostly, we disdain tilapia because it lives in filthy water and the
>>>> idea
>>>> of eating one is pretty revolting.
>>>
>>> My feeling also. Same for catfish.
>>>
>>>
>>> Steve
>>
>> I thought it was a goofy idea myself, but it seems we're doomed to
>> consume tilapia.
>
> I have tried tilapia and I don't like the texture (it's got little
> taste) however it has been cooked. That it can be farmed in muddy water
> like in rice paddies doesn't bother me but, if the only available fish
> is tilapia, I will give up fish. I've even had tilapia that was alive a
> few moments before cooking without changing my opinion.
>

I used to catch those things in the Ala Wai Canal with bamboo poles to
entertain my son. Of course, we threw the fish back. He fell in one time
and that was pretty icky.

http://en.wikipedia.org/wiki/Ala_Wai_Canal

On 2011-03-07, dsi1 > wrote:

> I used to catch those things in the Ala Wai Canal with bamboo poles to
> entertain my son. Of course, we threw the fish back. He fell in one time
> and that was pretty icky.

Go up near the Great Lakes. They got fish that jes jump into your
boat.

nb