"Cheryl" > wrote in message
eb.com...
> On 4/9/2013 2:25 PM, Julie Bove wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>>
>>>> But I managed to break the stove in making the stock for it. I don't
>>>> know
>>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>>> sure.
>>>> Some of it boiled over and this meant that I needed to let the burner
>>>> cool,
>>>> open the top of the stove and clean it. Fine but... Then the rods
>>>> wouldn't
>>>> go back down! Long story short, I ripped the rods off in frustration
>>>> and
>>>> I
>>>> think something got pushed up towards the back. Am awaiting a call
>>>> from
>>>> the
>>>> repair person because between me and the Internet, this is beyond me.
>>>> Stove
>>>> and over do work but something is acropper with the top of it.
>>>
>>> Yeah, when you rip off the support pegs that hold the stove top in
>>> place, then you should expect something like that to happen.
>>>
>>> Why would you do such a thing? Didn't you suspect they were there for
>>> a reason?
>>
>> <snip>
>>
>> The first one *fell* off. I put it back on and then the second one
>> *fell*
>> off. That's when I just ripped the other one off out of frustration.
>
> You're like that woman George was dating on Seinfeld who said "yada yada
> yada" all the time, and it turned out she was always leaving massive
> important parts out of the story.

Uh, no. I said originally that they fell off.

"sf" > wrote in message
...
> On Tue, 9 Apr 2013 12:43:25 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 9 Apr 2013 11:29:01 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >> Ack! I did try those. I had forgotten until you mentioned it. I had
>> >> to
>> >> toss them.
>> >
>> > I haven't found any flavored cracker I like, including parmesan -
>> > which I should like, but it's awful.
>>
>> I'm not a big cracker person. I will eat Ritz, Saltines, Carr's Table
>> Water, Lavosh, but... Those would never be my first choice of food.
>>
> Crackers are just an occasional snack, not a meal.

They can be for me with hummus and veggies.

On 4/9/2013 11:09 PM, Julie Bove wrote:
> "Cheryl" > wrote in message
> eb.com...
>> On 4/9/2013 2:25 PM, Julie Bove wrote:
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>>>
>>>>> But I managed to break the stove in making the stock for it. I don't
>>>>> know
>>>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>>>> sure.
>>>>> Some of it boiled over and this meant that I needed to let the burner
>>>>> cool,
>>>>> open the top of the stove and clean it. Fine but... Then the rods
>>>>> wouldn't
>>>>> go back down! Long story short, I ripped the rods off in frustration
>>>>> and
>>>>> I
>>>>> think something got pushed up towards the back. Am awaiting a call
>>>>> from
>>>>> the
>>>>> repair person because between me and the Internet, this is beyond me.
>>>>> Stove
>>>>> and over do work but something is acropper with the top of it.
>>>>
>>>> Yeah, when you rip off the support pegs that hold the stove top in
>>>> place, then you should expect something like that to happen.
>>>>
>>>> Why would you do such a thing? Didn't you suspect they were there for
>>>> a reason?
>>>
>>> <snip>
>>>
>>> The first one *fell* off. I put it back on and then the second one
>>> *fell*
>>> off. That's when I just ripped the other one off out of frustration.
>>
>> You're like that woman George was dating on Seinfeld who said "yada yada
>> yada" all the time, and it turned out she was always leaving massive
>> important parts out of the story.
>
> Uh, no. I said originally that they fell off.
>
>
Uh, no, it's quoted above. You didn't originally say they fell off.
You ripped them out. Then you yada yada yada'd the part you left out.

--
CAPSLOCK–Preventing Login Since 1980.

On Tue, 09 Apr 2013 18:19:50 -0700, sf > wrote:

>On Tue, 09 Apr 2013 17:08:18 -0600, Janet Bostwick
> wrote:
>
>> On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:
>>
>> >On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
>> snip
>> >>
>> >> I like it on grilled fish.
>> >
>> >I've never tried that, never even thought about it. My first reaction
>> >is that it's too strong for fish. Please tell me your complete
>> >preparation method. I'm curious!
>>
>> chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
>> like salmon, not something like tilapia.
>
>Aha, thanks! What other fish are oily? I usually buy cod or snapper,
>sometimes catfish.

I don't have a rule. I just put it where I think it would be good.
Janet US

"Sqwertz" > wrote in message
...
> On Tue, 9 Apr 2013 11:25:13 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 8 Apr 2013 18:52:10 -0700, Julie Bove wrote:
>>>
>>>> But I managed to break the stove in making the stock for it. I don't
>>>> know
>>>> what I did. Well, I wasn't paying attention to the stock, that's for
>>>> sure.
>>>> Some of it boiled over and this meant that I needed to let the burner
>>>> cool,
>>>> open the top of the stove and clean it. Fine but... Then the rods
>>>> wouldn't
>>>> go back down! Long story short, I ripped the rods off in frustration
>>>> and
>>>> I
>>>> think something got pushed up towards the back. Am awaiting a call
>>>> from
>>>> the
>>>> repair person because between me and the Internet, this is beyond me.
>>>> Stove
>>>> and over do work but something is acropper with the top of it.
>>>
>>> Yeah, when you rip off the support pegs that hold the stove top in
>>> place, then you should expect something like that to happen.
>>>
>>> Why would you do such a thing? Didn't you suspect they were there for
>>> a reason?
>>
>> <snip>
>>
>> The first one *fell* off. I put it back on and then the second one
>> *fell*
>> off. That's when I just ripped the other one off out of frustration.
>> Those
>> shouldn't have prevented the top from closing. They're just there to
>> prop
>> it open just like the thingie on the hood of your car! The top still
>> wouldn't close with those not on there. Hence the problem.
>
> It wasn't clear what you were talking about in your description.

Okay. Sorry.

On 4/9/2013 9:19 PM, sf wrote:
> On Tue, 09 Apr 2013 17:08:18 -0600, Janet Bostwick
> > wrote:
>
>> On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:
>>
>>> On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
>> snip
>>>>
>>>> I like it on grilled fish.
>>>
>>> I've never tried that, never even thought about it. My first reaction
>>> is that it's too strong for fish. Please tell me your complete
>>> preparation method. I'm curious!
>>
>> chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
>> like salmon, not something like tilapia.
>
> Aha, thanks! What other fish are oily? I usually buy cod or snapper,
> sometimes catfish.
>
>
Here's a list, not sure how reliable it is:

http://www.cookuk.co.uk/freezer/fish-oily-lean.htm

Salmon is definitely on the "oily" side, as is swordfish. I've only
eaten swordfish once, grilled. It tasted like [beef] steak! Delicious.
I wouldn't have put rosemary on it, though. Rosemary can be very
strong and IMHO should be used sparingly.

Jill

On 4/9/2013 3:15 PM, Sqwertz wrote:
> On Tue, 9 Apr 2013 11:29:01 -0700, Julie Bove wrote:
>
>> "George M. Middius" > wrote in message
>> ...
>>> ViLco wrote:
>>>
>>>> after 4-5 bites the rosemary overwhelms all
>>>
>>> Nabisco makes rosemary Triscuits. Same thing -- the rosemary overwhelms
>>> the
>>> cracker.
>>
>> Ack! I did try those. I had forgotten until you mentioned it. I had to
>> toss them.
>
> The rosemary Triscuits are just fine. Almost too mild. I always have
> those and the rye/caraway on hand.
>
> -sw
>
I like the "Garden Herb" variety and buy a box a couple of times a year
to snack on. Great with cheese (I prefer Swiss or colby).

Jill

On Wed, 10 Apr 2013 10:43:09 -0400, jmcquown >
wrote:

> Here's a list, not sure how reliable it is:
>
> http://www.cookuk.co.uk/freezer/fish-oily-lean.htm

What surprises me is the trout! I've never thought of it as an oily
fish. Maybe they're talking about steelhead (aka: salmon trout),
which goes to sea.
>
> Salmon is definitely on the "oily" side, as is swordfish. I've only
> eaten swordfish once, grilled. It tasted like [beef] steak! Delicious.
> I wouldn't have put rosemary on it, though. Rosemary can be very
> strong and IMHO should be used sparingly.

I've eaten swordfish in the past (not grilled) and am not fond of it.
I don't remember a beefy flavor, so I'm wondering if you were tasting
previous steaks that had been cooked on that grill for it to taste so
beefy to you.

--
Food is an important part of a balanced diet.

On 4/9/2013 3:19 PM, sf wrote:
> On Tue, 09 Apr 2013 17:08:18 -0600, Janet Bostwick
> > wrote:
>
>> On Tue, 09 Apr 2013 12:33:21 -0700, sf > wrote:
>>
>>> On Tue, 09 Apr 2013 13:14:42 -0600, Janet Bostwick
>> snip
>>>>
>>>> I like it on grilled fish.
>>>
>>> I've never tried that, never even thought about it. My first reaction
>>> is that it's too strong for fish. Please tell me your complete
>>> preparation method. I'm curious!
>>
>> chop fine, sprinkle lightly. salt and pepper. use it on a fatty fish
>> like salmon, not something like tilapia.
>
> Aha, thanks! What other fish are oily? I usually buy cod or snapper,
> sometimes catfish.

When we lived in San Bruno, we'd frequent a Japanese restaurant in town
and I'd always order saba shioyaki. I'm not a fish eater but I was
pretty crazy about this dish.

It's prepared in the most elegantly simplest of ways: The fish skin is
slashed and a good amount of salt is laid on the fish and allowed to sit
for a while. Then it's rinsed off, dried, and grilled over high heat.
It's important to char the skin - this somehow elevates the saba above
other fish.

http://nonnoboy.wordpress.com/2012/0...saba-shioyaki/

On Wed, 10 Apr 2013 10:48:34 -0700, sf > wrote:

>On Wed, 10 Apr 2013 10:43:09 -0400, jmcquown >
>wrote:
>
>> Here's a list, not sure how reliable it is:
>>
>> http://www.cookuk.co.uk/freezer/fish-oily-lean.htm
>
>What surprises me is the trout! I've never thought of it as an oily
>fish. Maybe they're talking about steelhead (aka: salmon trout),
>which goes to sea.
>>
>> Salmon is definitely on the "oily" side, as is swordfish. I've only
>> eaten swordfish once, grilled. It tasted like [beef] steak! Delicious.
>> I wouldn't have put rosemary on it, though. Rosemary can be very
>> strong and IMHO should be used sparingly.
>
>I've eaten swordfish in the past (not grilled) and am not fond of it.
>I don't remember a beefy flavor, so I'm wondering if you were tasting
>previous steaks that had been cooked on that grill for it to taste so
>beefy to you.

Although not as high as salmon in anti-oxidants, trout is on the list
of fish to eat regularly and it isn't limited to steelhead.
Janet US

On Wed, 10 Apr 2013 13:58:52 -0600, Janet Bostwick
> wrote:

> Although not as high as salmon in anti-oxidants, trout is on the list
> of fish to eat regularly and it isn't limited to steelhead.

Interesting. Well, I don't see trout in the fish case or on
restaurant menus anymore - so it's a moot point. Hubby would love it,
but I don't cook fish with bones anyway.

--
Food is an important part of a balanced diet.

In article >,
sf > wrote:

> What surprises me is the trout! I've never thought of it as an oily
> fish. Maybe they're talking about steelhead (aka: salmon trout),
> which goes to sea.

Steelhead are rainbow trout that began life in fresh water, lived in the
ocean and spawned in fresh water. Then they go back to the ocean.
<http://en.wikipedia.org/wiki/Rainbow_trout>.
I suspect that even char and brook trout are oily, although they are in
a slightly different family. I've never considered any of these fish,
including salmon, as oily to the taste.
Hmm. Bass do seem to cook better in hot oil with breading, and their
texture is different.

leo

On Thu, 11 Apr 2013 21:04:21 -0700, Leonard Blaisdell
> wrote:

> In article >,
> sf > wrote:
>
> > What surprises me is the trout! I've never thought of it as an oily
> > fish. Maybe they're talking about steelhead (aka: salmon trout),
> > which goes to sea.
>
> Steelhead are rainbow trout that began life in fresh water, lived in the
> ocean and spawned in fresh water. Then they go back to the ocean.
> <http://en.wikipedia.org/wiki/Rainbow_trout>.
> I suspect that even char and brook trout are oily, although they are in
> a slightly different family. I've never considered any of these fish,
> including salmon, as oily to the taste.
> Hmm. Bass do seem to cook better in hot oil with breading, and their
> texture is different.
>
*Thank you*!!! Yes, I also think of char as being in the same family,
but not brook trout or rainbow trout... and none of them are oily in
the way I would consider unpalatable. I think fresh water fish are
un-oily, but ocean fish (or fish that have been there) taste wonderful
- with a few exceptions that have nothing to do with oilyness.


--
Food is an important part of a balanced diet.