On Fri, 16 Sep 2011 03:17:02 -0700, "Bob Terwilliger"
> wrote:

> Rockfish is often (misleadingly) marketed as a type of snapper. I started a
> thread entitled "Rockfish, a.k.a. Pacific Red Snapper" just over two years
> ago; if you Google the thread, you can find the recommendations from the
> other newgroup participants as to how they like to prepare it. About a year
> and a half ago I tried cooking rockfish in parchment with white wine,
> lettuce, and leeks. I followed a recipe from a fairly prominent chef (Norman
> van Aken) but was disappointed with the dish because it was very bland. I'm
> still looking for a rockfish preparation that I like.

If you thought what you did before was bland, try a vera cruz sauce
next time. It's anything but bland. I've only knowingly cooked
rockfish once. The reason why I say knowingly is because I was given
a whole fish given (head on, skin, bones and all) and I had to look up
the description to know what I was dealing with. Honestly, I don't
remember how I cooked it - but it most likely involved white wine and
lemon because that's what I do when I don't know what else to do with
it (not a big fish person) and I hadn't experienced sauce vera cruz at
that point.

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

On Fri, 16 Sep 2011 08:45:56 -0700 (PDT), Nancy2
> wrote:

> I've never had chicken and waffles (a southern thing, isn't it?)

I think it is, but we have several place here from upscale to
downscale that are reputed to serve good stuff. My maiden voyage into
the world of chicken & waffles was at a new restaurant on Market (in
the Castro district) that was still crowded at closing time. It was a
Saturday night, so I guess a lot of people were starting their
evenings there.
> - I
> did see a preparation on one of the food shows that was like chicken
> in a white gravy, poured over a waffle - is that how it is usually
> served?

I don't know, at least I haven't heard of it served that way and mine
didn't come with a gravy option - but that validates what I'm thinking
about (thanks). They served it with little bowls of maple syrup and
melted butter. I found out that chicken and waffle on the fork at the
same time and dipped in maple syrup is to die for and very addictive.

> If you want cornmeal for your waffle, would Johnny cakes
> work? Or adapting a Johnny cake recipe?

Good call, thanks! I just looked at their menu online and they called
it Johnny-Cake corn. Turns out the internet is littered with Johnny
Cake waffle recipes - now the big question is do I use a boiling
water recipe or not?

http://breadbaking.about.com/od/flat...johnnycake.htm
http://www.littleacorncooks.com/2011...rry-honey.html

I imagine that water will make them crispier on the outside.

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

Bob wrote:

>Rockfish is often (misleadingly)
> marketed as a type of snapper. I started
> a thread entitled "Rockfish, a.k.a.
> Pacific Red Snapper" just over two
> years ago; if you Google the thread, you
> can find the recommendations from the
> other newgroup participants as to how
> they like to prepare it. About a year and
> a half ago I tried cooking rockfish in
> parchment with white wine, lettuce, and
> leeks. I followed a recipe from a fairly
> prominent chef (Norman van Aken) but
> was disappointed with the dish because
> it was very bland. I'm still looking for a
> rockfish preparation that I like.

Yes, you are right, as people do try to pass Rockfish off as Snapper,
but is entirely different. Back before my husband and I were walking our
cholesterol more closely, I would always just dip the fillets in beaten
egg and coat them with Krustez Bake & Fry Mix and then fry them in a
little oil, and also would make a beer batter to dip them in and deep
fry in peanut oil (oh, yes! those were the days!) but now I bake them.
We like them coated with Ranch salad dressing and coated with crushed
crackers (I mostly have Ritz on hand) and sometimes add a little
shredded Parmesan cheese to it. I bake it for about 20 minutes at 425º
depending on the thickness of the fish. The worst thing a person can do
to ruin fish, is to overcook it, as it can become dry easily!

The only type of Cod I like is the LingCod, as the others are too strong
and oily tasting for my liking. My dad use to lightly smoke BlackCod and
then would pan fry it, and that was very good!

Judy

Nancy wrote:

>And I buy Canadian wild walleye. My son
> stocked my freezer with walleye from a
> local lake, and it was pretty good - the
> lake has decent water, unlike our rivers.

That's one fish I've never had, as don't think it is caught around where
we live, but if I'm not mistaken, I have seen it at the store in their
seafood cases, but am sure it comes in frozen, and I'm very "picky" when
it comes to how I like my fish. It HAS to be fresh, and I mean recently
caught when I buy it, and not days old, so it appears dry, or has "soft"
spots.

Judy

sf wrote:

>I had chicken & waffles for the very first
> time a couple of weeks ago and I am
> totally in love with it. That's as good an
> excuse as any to make waffles for
>dinner! I had quite a choice of waffle
> types to go underneath the chicken and
> I picked cornmeal. Now I want to find a
> good cornmeal waffle recipe. When I
> find one, I'll probably serve creamed
> chicken over my waffles since I don't
> fry.

Now that is the first time I've ever heard of waffles and chicken
together....interesting! We like waffles for supper now and then, and
usually fix some kind of sausage to go with, or lean bacon (cooked in
the microwave) for my husband, as I'm not that crazy about bacon.

My favorite way to eat waffles is with fresh strawberries spooned over
them with a big spoon of 'real' whipped cream over them! I can't
stand the commercial frozen waffles, and we like the buttermilk ones,
made from "scratch". I often make a big batch, and freeze some, to give
to our grandchildren, for a quick breakfast before school. They just pop
them in the toaster and are good to go!

Judy

On 16/09/2011 11:36 AM, Nancy2 wrote:
-
>
> Nope, it was poached. Poached. The chef and the judges both used the
> term poached. After all, poaching in water doesn't take high heat/
> boiling water, does it?
>


More like steeped in tepid oil. I checked out some recipes online and
was surprised that they oil is only about 120 degrees.... and yes...
120F not 120C.

On Fri, 16 Sep 2011 09:55:47 -0800, (Judy Haffner)
wrote:

> My favorite way to eat waffles is with fresh strawberries spooned over
> them with a big spoon of 'real' whipped cream over them!

That was my first few experiences with Belgian waffles - as dessert.

> I can't stand the commercial frozen waffles,

I like them, but Eggo is pretty much the only brand I like.

> and we like the buttermilk ones,
> made from "scratch". I often make a big batch, and freeze some, to give
> to our grandchildren, for a quick breakfast before school. They just pop
> them in the toaster and are good to go!

Isn't it great being that close to your grandkids? Mine are close
enough to spend a school night over here (if necessary) too.

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

sf wrote:

>That was my first few experiences with
> Belgian waffles - as dessert.

Belgian waffles are wonderful with strawberries and whipped cream over
the top, and I often order them in the one restaurant we go to. I don't
have a Belgian waffle maker, and should get one, but I just like the
plain waffles with the berries & cream too.

>Isn't it great being that close to your
> grandkids? Mine are close enough to
> spend a school night over here (if
> necessary) too.

It is, two of them live right across the road from us (they belong to
our son) and his oldest daughter is in college for her 4th year, but
comes home for spring, summer and holiday breaks. She looks forward to
grandma's waffles and also when I fix grilled cheese sandwiches, and
always tells me mine are the best she's ever eaten (LOL) but I tell her
it cause I make them with love!

Our two oldest granddaughters live here too, and not too far from us, so
feel very fortunate to have them so close.

Judy

sf wrote about rockfish:

> If you thought what you did before was bland, try a vera cruz sauce
> next time. It's anything but bland.

That was one of the recommendations in the thread two years ago. I didn't do
it because I was afraid that the fish would be completely overpowered by the
sauce.

Bob

"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>
>> It's very easy to pull all the pin bones out of a salmon fillet before
>> you cook it. I don't know why people don't do that.
>
> I use a jewelry-making pliers. They are small, with pink handles and
> available in the big-box hobby stores like Michael's or Hobby Lobby.
>
>
I have a fine set of jewelry-making tools. All have pink handles. The
fellows working on stuff frequently borrow them and I don't even have to
look up and growl. They know those are MINE and return them promptly. The
pliers are also good for removing assorted safety seals on prescriptions,
syrup and other items that are child-proof or whatever. Polly

On Fri, 16 Sep 2011 17:17:51 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Thu, 15 Sep 2011 20:58:32 -0400, Leon Manfredi
> > > wrote:
> >
> > > My father while doing a bit of masonry in a
> > > Rectory, where priest were having supper, on a Friday, was appalled when he
> > > viewed
> > > what the dish was..... Right.....You guessed it...... STEAK!
> >
> > A classic (and paternalistic) case of "Do as I say, not as I do".
>
> Actually, more of an example of someone who doesn't know what he was
> talking about trying to play gotcha! If that priest taught that eating
> meat on Friday was a mortal sin, pre-Vatican II or not, he was
> incorrect.
>
I don't know anything about mortal sins, but I do know it wasn't
anything a "good" catholic did.

Wasn't it one of those things worth "confessing" in the confessional
booth when they had to spill their guts to a priest?

I married a "bad" catholic... we're living in sin because I didn't
convert and although we got married in church, we didn't have the
ceremony in a *catholic* church.

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

On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
> wrote:

>
> "Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
> >
> >> It's very easy to pull all the pin bones out of a salmon fillet before
> >> you cook it. I don't know why people don't do that.
> >
> > I use a jewelry-making pliers. They are small, with pink handles and
> > available in the big-box hobby stores like Michael's or Hobby Lobby.
> >
> >
> I have a fine set of jewelry-making tools. All have pink handles. The
> fellows working on stuff frequently borrow them and I don't even have to
> look up and growl. They know those are MINE and return them promptly. The
> pliers are also good for removing assorted safety seals on prescriptions,
> syrup and other items that are child-proof or whatever. Polly

I use my "really good" pair of tweezers for that, but if you're
comfortable loaning out your tools - go for it.

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

On Fri, 16 Sep 2011 19:16:37 -0700, "Bob Terwilliger"
> wrote:

> sf wrote about rockfish:
>
> > If you thought what you did before was bland, try a vera cruz sauce
> > next time. It's anything but bland.
>
> That was one of the recommendations in the thread two years ago. I didn't do
> it because I was afraid that the fish would be completely overpowered by the
> sauce.
>

I see. Try it sometime! I had the same opinion until I ordered it
for my meal. Now I understand why it's so popular.

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

On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
> wrote:

>
>"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>
>>> It's very easy to pull all the pin bones out of a salmon fillet before
>>> you cook it. I don't know why people don't do that.
>>
>> I use a jewelry-making pliers. They are small, with pink handles and
>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>
>>
>I have a fine set of jewelry-making tools. All have pink handles. The
>fellows working on stuff frequently borrow them and I don't even have to
>look up and growl. They know those are MINE and return them promptly. The
>pliers are also good for removing assorted safety seals on prescriptions,
>syrup and other items that are child-proof or whatever. Polly

For removing pin bones from salmon nail clippers work much better than
pliers... they grip better, just don't squeeze hard... I use my big
toenail clippers.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
> > wrote:
>
>>
>>"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>>
>>>> It's very easy to pull all the pin bones out of a salmon fillet before
>>>> you cook it. I don't know why people don't do that.
>>>
>>> I use a jewelry-making pliers. They are small, with pink handles and
>>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>>
>>>
>>I have a fine set of jewelry-making tools. All have pink handles. The
>>fellows working on stuff frequently borrow them and I don't even have to
>>look up and growl. They know those are MINE and return them promptly.
>>The
>>pliers are also good for removing assorted safety seals on prescriptions,
>>syrup and other items that are child-proof or whatever. Polly
>
> For removing pin bones from salmon nail clippers work much better than
> pliers... they grip better, just don't squeeze hard... I use my big
> toenail clippers.

why don't you just get fish bone pullers, and not risk the clipping?

http://www.japanbargain.com/servlet/...APANESE/Detail

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> Leon Manfredi > wrote:
>
>> On Thu, 15 Sep 2011 12:18:29 -0700, "Mike" >
>> wrote:
>>
>> >
>> >"Julie Bove" > wrote in message
>> ...
>> >>
>> >> "Bob Terwilliger" > wrote in message
>> >> b.com...
>> >>> Julie wrote:
>> >>>
>> >>>>> So we're supposed to eat more fish. OK, I like fish. But who can
>> >>>>> afford
>> >>>>> it? Back when I was a kid, poor people ate fish. If your neighbor
>> >>>>> saw
>> >>>>> fish remains in your trash, you had to move out of the state in
>> >>>>> shame.
>> >>>>> If word got out at school that your kids ate fish, they were
>> >>>>> ruthlessly
>> >>>>> bullied. Social workers would quiz you on how often you fed fish to
>> >>>>> your
>> >>>>> kids. Fish was OK one day a week but only if you were Catholic.
>> >>>>> And
>> >>>>> like any good Catholic, you were told that enjoying it was a sin.
>> >>>>>
>> >>>>> How times change. So after perusing the prices of halibut, cod,
>> >>>>> flounder
>> >>>>> etc, I decided on a large package of rib eye steaks. Only half the
>> >>>>> price
>> >>>>> of the fish. And now it is about as socially unacceptable as fish
>> >>>>> was.
>> >>>>> "Are you trying to kill yourself?" concerned friends and neighbros
>> >>>>> ask.
>> >>>>
>> >>>> People eat a lot of fish here in the Pacific Northwest. Especially
>> >>>> salmon. Fish was popular when I was a kid. I didn't like it.
>> >>>> Salmon
>> >>>> had
>> >>>> too many bones. My mom made white fish one of two ways. Poached in
>> >>>> tomato juice or poached in water and dill weed. Either way it was
>> >>>> nasty.
>> >>>>
>> >>>> My daughter likes fish. I buy it for her once in a while. It is
>> >>>> expensive!
>> >>>
>> >>> The reason fish used to be considered "poor folk food" was that it
>> >>> was
>> >>> essentially FREE. You went out and caught a fish, which got cooked
>> >>> for
>> >>> dinner. You didn't BUY fish for dinner.
>> >>>
>> >>> In the Pacific Northwest (and most other places in the USA), you can
>> >>> still
>> >>> catch fish for dinner, but there are expenses incurred: You have to
>> >>> pay
>> >>> for
>> >>> a fishing license, you have to get your tackle, you have to make your
>> >>> way
>> >>> to
>> >>> wherever you'll be fishing, and you have to take the time to do it.
>> >>> Over
>> >>> the
>> >>> long run, if you want to eat fish frequently, it's much less
>> >>> expensive to
>> >>> catch your own, but it's a lot more time and trouble. You CHOOSE to
>> >>> take
>> >>> the
>> >>> expensive option.
>> >>
>> >> Yes. As a kid we frequently caught flounder. We did pay for bait and
>> >> my
>> >> dad had a license. I don't think as kids (at least in those days) we
>> >> had
>> >> to have a license to fish in the Puget Sound.
>> >>
>> >> We always gave the flounder away. People thought we were nuts. But
>> >> we
>> >> didn't want to eat it.
>> >>
>> >> I'm not really sure why we went fishing. I think my dad thought we
>> >> liked
>> >> it and we thought my dad liked it. Turned out nobody liked it, much
>> >> like
>> >> camping.
>> >>
>> >
>> >Besides staying indoors is there anything you like doing?
>> >
>>
>> In the old days, the Roman Catholic Priest declared that eating meat on
>> Friday was a
>> mortal sin, and to eat fish instead. My father while doing a bit of
>> masonry
>> in a
>> Rectory, where priest were having supper, on a Friday, was appalled when
>> he
>> viewed
>> what the dish was..... Right.....You guessed it...... STEAK!
>
> FIrst off, what does this have to do with the discussion? Second,
> you do not know what other penance he did. Monks who fast year round
> will have meat when there are guests, so was there a guest? Maybe the
> steak was going to go bad and it was being eaten so as not to waste it.
> Or do you just object to the priest eating steak at all. And, btw, it
> was _never_ a mortal sin to eat meat on Fridays. What was considered a
> mortal sin was a deliberate act of disobedience to Church teaching or
> discipline. Not eating meat of Fridays was an act of piety that was
> taught from very early in the history of the Church, and was made
> normative as a discipline. It was the disobedience to the discipline,
> not the consumption of meat that was the issue. But here I thought that
> conservatives and religious people didn't get nuance.

Excellent post!
--
http://www.shop.helpforheros.org.uk

"Polly Esther" > wrote in message
...
>
> "Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>
>>> It's very easy to pull all the pin bones out of a salmon fillet before
>>> you cook it. I don't know why people don't do that.
>>
>> I use a jewelry-making pliers. They are small, with pink handles and
>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>
>>
> I have a fine set of jewelry-making tools. All have pink handles. The
> fellows working on stuff frequently borrow them and I don't even have to
> look up and growl. They know those are MINE and return them promptly.
> The pliers are also good for removing assorted safety seals on
> prescriptions, syrup and other items that are child-proof or whatever.
> Polly

Cool


--
http://www.shop.helpforheros.org.uk

On 17/09/2011 12:43 AM, sf wrote:

> Wasn't it one of those things worth "confessing" in the confessional
> booth when they had to spill their guts to a priest?
>
> I married a "bad" catholic... we're living in sin because I didn't
> convert and although we got married in church, we didn't have the
> ceremony in a *catholic* church.
>

I come from a family with a history of leaving the Catholic church. My
fifth greatgrandfather was angry about being threatened with
excommunitication for not tithing. He had provided services for the
church for free and figured that more than made up for tithing, so he
left the church. His grand daughter, a Presbyterian, married am
Irishman who had left the priesthood.

On Sat, 17 Sep 2011 06:27:28 -0700, "Pico Rico"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
>> > wrote:
>>
>>>
>>>"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>>>
>>>>> It's very easy to pull all the pin bones out of a salmon fillet before
>>>>> you cook it. I don't know why people don't do that.
>>>>
>>>> I use a jewelry-making pliers. They are small, with pink handles and
>>>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>>>
>>>>
>>>I have a fine set of jewelry-making tools. All have pink handles. The
>>>fellows working on stuff frequently borrow them and I don't even have to
>>>look up and growl. They know those are MINE and return them promptly.
>>>The
>>>pliers are also good for removing assorted safety seals on prescriptions,
>>>syrup and other items that are child-proof or whatever. Polly
>>
>> For removing pin bones from salmon nail clippers work much better than
>> pliers... they grip better, just don't squeeze hard... I use my big
>> toenail clippers.
>
>why don't you just get fish bone pullers, and not risk the clipping?
>
>http://www.japanbargain.com/servlet/...APANESE/Detail

Nail clippers work much better than those fercocktah tweezers, I shit
you not... try it.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 17 Sep 2011 06:27:28 -0700, "Pico Rico"
> > wrote:
>
>>
>>"Brooklyn1" <Gravesend1> wrote in message
. ..
>>> On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
>>> > wrote:
>>>
>>>>
>>>>"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>>>>
>>>>>> It's very easy to pull all the pin bones out of a salmon fillet
>>>>>> before
>>>>>> you cook it. I don't know why people don't do that.
>>>>>
>>>>> I use a jewelry-making pliers. They are small, with pink handles and
>>>>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>>>>
>>>>>
>>>>I have a fine set of jewelry-making tools. All have pink handles. The
>>>>fellows working on stuff frequently borrow them and I don't even have to
>>>>look up and growl. They know those are MINE and return them promptly.
>>>>The
>>>>pliers are also good for removing assorted safety seals on
>>>>prescriptions,
>>>>syrup and other items that are child-proof or whatever. Polly
>>>
>>> For removing pin bones from salmon nail clippers work much better than
>>> pliers... they grip better, just don't squeeze hard... I use my big
>>> toenail clippers.
>>
>>why don't you just get fish bone pullers, and not risk the clipping?
>>
>>http://www.japanbargain.com/servlet/...APANESE/Detail
>
> Nail clippers work much better than those fercocktah tweezers, I shit
> you not... try it.

well, since the fish tweezers work just fine, I see no reason to. But I
might someday.

On Sat, 17 Sep 2011 08:48:51 -0700, "Pico Rico"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Sat, 17 Sep 2011 06:27:28 -0700, "Pico Rico"
>> > wrote:
>>
>>>
>>>"Brooklyn1" <Gravesend1> wrote in message
...
>>>> On Fri, 16 Sep 2011 23:06:48 -0500, "Polly Esther"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Janet Wilder" < wrote > On 9/15/2011 8:10 AM, ImStillMags wrote:
>>>>>>
>>>>>>> It's very easy to pull all the pin bones out of a salmon fillet
>>>>>>> before
>>>>>>> you cook it. I don't know why people don't do that.
>>>>>>
>>>>>> I use a jewelry-making pliers. They are small, with pink handles and
>>>>>> available in the big-box hobby stores like Michael's or Hobby Lobby.
>>>>>>
>>>>>>
>>>>>I have a fine set of jewelry-making tools. All have pink handles. The
>>>>>fellows working on stuff frequently borrow them and I don't even have to
>>>>>look up and growl. They know those are MINE and return them promptly.
>>>>>The
>>>>>pliers are also good for removing assorted safety seals on
>>>>>prescriptions,
>>>>>syrup and other items that are child-proof or whatever. Polly
>>>>
>>>> For removing pin bones from salmon nail clippers work much better than
>>>> pliers... they grip better, just don't squeeze hard... I use my big
>>>> toenail clippers.
>>>
>>>why don't you just get fish bone pullers, and not risk the clipping?
>>>
>>>http://www.japanbargain.com/servlet/...APANESE/Detail
>>
>> Nail clippers work much better than those fercocktah tweezers, I shit
>> you not... try it.
>
>well, since the fish tweezers work just fine, I see no reason to. But I
>might someday.

Requires a certain dexterity but nail clippers often work better than
tweezers for removing splinters, especially metal slivers. My
splinter removal kit consists of a 10X jeweler's loupe, Xuron 00-SA
tweezers, a hat pin, and nail clippers. I always try the nail
clippers first... they're also good for nipping away the bits of
lacerted skin from around a splinter... my hands are well callused so
I usually don't feel pain from callus removal. Even with the splinter
below the skin surface pressing down with the clippers so the cutting
edges are on either side will usually snag the splinter. Helps to
have good light, direct sunlight is best but a good lamp works too.
http://www.xuron.com/consumer/tweezers.htm

On Sat, 17 Sep 2011 10:27:57 -0400, Dave Smith wrote:

> On 17/09/2011 12:43 AM, sf wrote:
>
>> Wasn't it one of those things worth "confessing" in the confessional
>> booth when they had to spill their guts to a priest?
>>
>> I married a "bad" catholic... we're living in sin because I didn't
>> convert and although we got married in church, we didn't have the
>> ceremony in a *catholic* church.
>>
>
> I come from a family with a history of leaving the Catholic church.

you must come from good stock.

your pal,
blake

On Fri, 16 Sep 2011 08:26:06 -0500, Shawn Martin
> wrote:

>On 9/15/2011 3:30 PM, Lou Decruss wrote:
>> On Thu, 15 Sep 2011 10:00:15 -0500, George Leppla

>>> I thought this was just for the fun of it until I got older and realized
>>> that my folks didn't have much money and we went fishing out of
>>> necessity. We always had fish in the freezer.
>>
>> Pretty nice story George. Thank you.
>>
>> Lou
>
>Similar story. My sisters and I thought we were the luckiest kids on
>the block, because once in a while we got waffles for dinner.

My parents weren't poor but feeding 4 boys was expensive. Sometimes
we'd get sweet cornbread with butter and syrup. That was always a
favorite. Campbells soup and open faced brioled cheese sandwiches
were also a hit.

Lou

On Sep 14, 11:10*pm, "Paul M. Cook" > wrote:
> So we're supposed to eat more fish. *OK, I like fish. *But who can afford
> it? *Back when I was a kid, poor people ate fish. *If your neighbor saw fish
> remains in your trash, you had to move out of the state in shame. *If word
> got out at school that your kids ate fish, they were ruthlessly bullied.
> Social workers would quiz you on how often you fed fish to your kids. *Fish
> was OK one day a week but only if you were Catholic. *And like any good
> Catholic, you were told that enjoying it was a sin.
>
> How times change. *So after perusing the prices of halibut, cod, flounder
> etc, I decided on a large package of rib eye steaks. *Only half the price of
> the fish. *And now it is about as socially unacceptable as fish was. *"Are
> you trying to kill yourself?" concerned friends and neighbros ask.
>
> Paul

The way I look at it, fish is high per pound, but it's good nutrition,
no fat to speak of and still beats eating out as far as expense goes.
Fortunately, my neighbor's brother is a fishing guide and has
presented me with grouper only hours out of its watery home.

Yes, when I was a kid, fish was the Friday dish but no one ever looked
down on it as I recall. Now, Spam? That's another story.

On 16/09/11 09:10, sf wrote:

> If you thought what you did before was bland, try a vera cruz sauce
> next time. It's anything but bland.


Please, can you tell just main ingredients in your Vera Cruz sauce ?
Because, when I look up the sauce in search engines on internet, I
get many different versions:

one uses white wine, the other uses chicken stock instead, the third
one uses seafood stock, fourth one uses olives and serrano peppers
and lime juice while other VC sauces do not, other VC sauces use
tomatoes, etc...

It would be nice if you would hint which VC sauce you experienced and
found to be that good. Thank you.

On Sat, 24 Sep 2011 00:52:34 -0700, Feranija
> wrote:

> On 16/09/11 09:10, sf wrote:
>
> > If you thought what you did before was bland, try a vera cruz sauce
> > next time. It's anything but bland.
>
>
> Please, can you tell just main ingredients in your Vera Cruz sauce ?
> Because, when I look up the sauce in search engines on internet, I
> get many different versions:
>
> one uses white wine, the other uses chicken stock instead, the third
> one uses seafood stock, fourth one uses olives and serrano peppers
> and lime juice while other VC sauces do not, other VC sauces use
> tomatoes, etc...
>
> It would be nice if you would hint which VC sauce you experienced and
> found to be that good. Thank you.
>

It's a simple, but zingy, sauce... I'd try this recipe first.
http://www.foodnetwork.com/recipes/f...ipe/index.html

Good luck!

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 24 Sep 2011 01:05:35 -0700, sf > wrote:

>On Sat, 24 Sep 2011 00:52:34 -0700, Feranija
> wrote:
>
>> On 16/09/11 09:10, sf wrote:
>>
>> > If you thought what you did before was bland, try a vera cruz sauce
>> > next time. It's anything but bland.
>>
>>
>> Please, can you tell just main ingredients in your Vera Cruz sauce ?
>> Because, when I look up the sauce in search engines on internet, I
>> get many different versions:
>>
>> one uses white wine, the other uses chicken stock instead, the third
>> one uses seafood stock, fourth one uses olives and serrano peppers
>> and lime juice while other VC sauces do not, other VC sauces use
>> tomatoes, etc...
>>
>> It would be nice if you would hint which VC sauce you experienced and
>> found to be that good. Thank you.
>>
>
>It's a simple, but zingy, sauce... I'd try this recipe first.
>http://www.foodnetwork.com/recipes/f...ipe/index.html
>
>Good luck!
>
>--
>All you need is love. But a little chocolate now and then doesn't hurt.
Have you made this? How did you adjust the recipe?
After looking at the recipe, I am assuming that the fish filets are
fairly large? 1.5 jalepeno peppers per fillet seems like a lot. 12
tomatoes seems like a lot also. It's adjusted down already from a
professional recipe -- I need some insight here. Thanks

Fish Vera Cruz
Recipe courtesy The Fish House
..Prep Time:30 minInactive Prep Time: -- Cook Time:20
minLevel:EasyServes:4 servings.

Ingredients
12 tomatoes, chopped
6 jalapeno peppers, chopped
1/2 tablespoon dried oregano
1/2 tablespoon garlic salt
1/2 Spanish onion, chopped
1/2 bunch cilantro leaves, chopped
Vegetable oil, for frying
4 individual fish fillets of your choice
Salt and pepper
Directions
In a medium saucepan, boil the tomatoes, jalapenos, oregano, and
garlic salt for about 8 minutes, or until tomatoes have cooked down to
a liquid. Remove from heat and let cool slightly. *Transfer to a
blender and puree until smooth. Return sauce to pan, add chopped onion
and cilantro, and stir well. Heat through and keep warm until ready to
serve.

Heat oil in a large skillet over medium-high heat (you can use as
little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with
salt and pepper and then carefully place in the pan; this may require
adding the fish in 2 batches if your skillet is not large enough to
hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side
(fish will be opaque on that side). Carefully flip fish and continue
cooking until cooked on second side and cooked through in the middle;
the fish should be opaque in the middle. Cooking time will vary based
on thickness of the fish fillets and the type of fish, but it should
not take more than 3 to 5 minutes on each side. Transfer fish onto a
serving platter or each of 4 dinner plates and top with the sauce.
Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender,
release one corner of the lid. This prevents the vacuum effect that
creates heat explosions. Place a towel over the top of the machine,
pulse a few times then process on high speed until smooth.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. Food Network
Kitchens have not tested this recipe in the proportions indicated and
therefore cannot make representation as to the results

Janet US

On Sat, 24 Sep 2011 06:36:54 -0600, Janet Bostwick
> wrote:


http://www.foodnetwork.com/recipes/f...ipe/index.html

> Have you made this?

No, which was implied in "I'd try". I've said many times here that
fish is not a favorite food of mine, especially if I have to cook it
myself. Vera Cruz style is a notable exception, but I'd rather that
it be served to me in a restaurant.

> How did you adjust the recipe?
> After looking at the recipe, I am assuming that the fish filets are
> fairly large?

He's letting the cook decide how much fish they can eat. The recipe
is for 4.

> 1.5 jalepeno peppers per fillet seems like a lot. 12
> tomatoes seems like a lot also. It's adjusted down already from a
> professional recipe -- I need some insight here. Thanks

I didn't think it was a lot of jalapeno for that many tomatoes and the
recipe sounded balanced to me. Maybe I'd add some garlic, just
because I always add garlic to tomatoes. FYI, you really know Vera
Cruz sauce has hot peppers in it when you eat it at a restaurant - so
that's something to consider if you don't like heat. You could fiddle
with the recipe to appeal to your own individual tastes, but I'd
pretty much stick to it as written (I'm not very good at following
recipes verbatim, so take that with a grain of salt). As far as the
overall amount, you could make less - but when you eat Vera Cruz style
in a restaurant, they serve it with the fish literally swimming in
sauce. Cut the recipe in half, if you wish; but I'd make the entire
amount and freeze any leftovers for next time.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 24 Sep 2011 10:05:16 -0700, sf > wrote:

>On Sat, 24 Sep 2011 06:36:54 -0600, Janet Bostwick
> wrote:
>
>
>http://www.foodnetwork.com/recipes/f...ipe/index.html
>
>> Have you made this?
>
>No, which was implied in "I'd try". I've said many times here that
>fish is not a favorite food of mine, especially if I have to cook it
>myself. Vera Cruz style is a notable exception, but I'd rather that
>it be served to me in a restaurant.
>
>> How did you adjust the recipe?
>> After looking at the recipe, I am assuming that the fish filets are
>> fairly large?
>
>He's letting the cook decide how much fish they can eat. The recipe
>is for 4.
>
>> 1.5 jalepeno peppers per fillet seems like a lot. 12
>> tomatoes seems like a lot also. It's adjusted down already from a
>> professional recipe -- I need some insight here. Thanks
>
>I didn't think it was a lot of jalapeno for that many tomatoes and the
>recipe sounded balanced to me. Maybe I'd add some garlic, just
>because I always add garlic to tomatoes. FYI, you really know Vera
>Cruz sauce has hot peppers in it when you eat it at a restaurant - so
>that's something to consider if you don't like heat. You could fiddle
>with the recipe to appeal to your own individual tastes, but I'd
>pretty much stick to it as written (I'm not very good at following
>recipes verbatim, so take that with a grain of salt). As far as the
>overall amount, you could make less - but when you eat Vera Cruz style
>in a restaurant, they serve it with the fish literally swimming in
>sauce. Cut the recipe in half, if you wish; but I'd make the entire
>amount and freeze any leftovers for next time.
>
>--
>All you need is love. But a little chocolate now and then doesn't hurt.

O.k., that was helpful. Telling me the fish is served swimming is
sauce gives me a picture for my mind. I like hot peppers, but I just
wasn't sure how hot the sauce should be. You've helped a lot with
your reply. Thanks
Janet US

On Sat, 24 Sep 2011 14:27:23 -0600, Janet Bostwick
> wrote:

>
> O.k., that was helpful. Telling me the fish is served swimming is
> sauce gives me a picture for my mind. I like hot peppers, but I just
> wasn't sure how hot the sauce should be. You've helped a lot with
> your reply. Thanks

No problem and good luck if you ever decide to try it!


--
All you need is love. But a little chocolate now and then doesn't hurt.

Best of luck, it sounds good!

sf wrote:

> http://www.foodnetwork.com/recipes/f...ipe/index.html
>
>> Have you made this?
>
> No, which was implied in "I'd try". I've said many times here that
> fish is not a favorite food of mine, especially if I have to cook it
> myself. Vera Cruz style is a notable exception, but I'd rather that
> it be served to me in a restaurant.

Problem is, there is no such thing as a "standard" Veracruz fish recipe. I
could serve grilled fish with shredded cabbage and jalapeños and CALL it
"fish Veracruz" with just as much validity as someone making a completely
different recipe. It's not like Caesar salad or alfredo, which *are*
clearly-defined. So ordering it by that name in a restaurant is pretty much
a complete crapshoot.

Bob

On Sat, 24 Sep 2011 18:24:36 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > http://www.foodnetwork.com/recipes/f...ipe/index.html
> >
> >> Have you made this?
> >
> > No, which was implied in "I'd try". I've said many times here that
> > fish is not a favorite food of mine, especially if I have to cook it
> > myself. Vera Cruz style is a notable exception, but I'd rather that
> > it be served to me in a restaurant.
>
> Problem is, there is no such thing as a "standard" Veracruz fish recipe. I
> could serve grilled fish with shredded cabbage and jalapeños and CALL it
> "fish Veracruz" with just as much validity as someone making a completely
> different recipe. It's not like Caesar salad or alfredo, which *are*
> clearly-defined. So ordering it by that name in a restaurant is pretty much
> a complete crapshoot.
>

I only order it in one restaurant, so it's a slam dunk for me. That
recipe looks like it's a pretty good representation of what I eat and
like.

--
All you need is love. But a little chocolate now and then doesn't hurt.