On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:

>In article >, says...
>>
>> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
>> >
>> > I do scallops like that all the time. A good pan sear in butter. Then
>> > I add more butter and orange juice concentrate to make a sauce for them.
>>
>> Do they need butter? I usually add put a little oil in a cast iron pan
>> and slap the scallops down when it's nice and hot.
>
> They're better with butter IMO. I cook them (very briefly) in
>sizzling butter in a hot cast iron pan.
>
> Fresh plaice and sole are also great simply pan fried in butter (no
>flour, no crumb; serve with their buttery juices and a quartered lemon
>to squeeze over. My mother used to cook them like that and serve with a
>thin, buttered slice of brown bread on the side. Heaven. The other way I
>cook plaice or sole is with butter, s_p and a slice of lemon, wrapped in
>a parcel of buttered greaseproof paper and baked in the oven.
>
> Whitebait; toss in seasoned flour to coat then panfry in butter to
>crispy. The flour enhances the crunch of their little bodies, mmmmmmmmm.

I always thought whitebait was not for human consumption, but was used
to catch other fish with. Do you eat the whole fishies, head and all?

On 2017-04-11 6:25 AM, Bruce wrote:
> On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
>>> On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 4/10/2017 2:01 PM, sf wrote:
>>>>> On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
>>>>>
>>>>>> Neither am I, in fact, I find it over used by FAR in USA cooking of
>>>>>> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
>>>>>> and add from there. Tiresome really.
>>>>>
>>>>> If I fried fish (blech), I'd need to use lemon juice.
>>>>>
>>>>>
>>>> Since I wasn't talking about fried fish, no worries. Do you object to
>>>> pan seared scallops and asparagus?
>>>>
>>> I object to fried fish.
>>
>> Mmmm. Fish and chips. I leave the frying to the professionals.
>
> Don't you pan-fry fish? Personally, I object to steamed fish.
>

Poaching ranks down there with steaming. It usually means having to have
rich and flavoured sauce to give the dish some flavour.

On Tuesday, April 11, 2017 at 6:25:44 AM UTC-4, Bruce wrote:
> On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> >> On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> >> wrote:
> >>
> >> > On 4/10/2017 2:01 PM, sf wrote:
> >> > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
> >> > >
> >> > >> Neither am I, in fact, I find it over used by FAR in USA cooking of
> >> > >> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
> >> > >> and add from there. Tiresome really.
> >> > >
> >> > > If I fried fish (blech), I'd need to use lemon juice.
> >> > >
> >> > >
> >> > Since I wasn't talking about fried fish, no worries. Do you object to
> >> > pan seared scallops and asparagus?
> >> >
> >> I object to fried fish.
> >
> >Mmmm. Fish and chips. I leave the frying to the professionals.
>
> Don't you pan-fry fish? Personally, I object to steamed fish.

Very rarely. I prefer to grill it.

I dislike steamed fish.

Cindy Hamilton

In article >,
lid says...
>
> On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:
>
> >In article >, says...
> >>
> >> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
> >> >
> >> > I do scallops like that all the time. A good pan sear in butter. Then
> >> > I add more butter and orange juice concentrate to make a sauce for them.
> >>
> >> Do they need butter? I usually add put a little oil in a cast iron pan
> >> and slap the scallops down when it's nice and hot.
> >
> > They're better with butter IMO. I cook them (very briefly) in
> >sizzling butter in a hot cast iron pan.
> >
> > Fresh plaice and sole are also great simply pan fried in butter (no
> >flour, no crumb; serve with their buttery juices and a quartered lemon
> >to squeeze over. My mother used to cook them like that and serve with a
> >thin, buttered slice of brown bread on the side. Heaven. The other way I
> >cook plaice or sole is with butter, s_p and a slice of lemon, wrapped in
> >a parcel of buttered greaseproof paper and baked in the oven.
> >
> > Whitebait; toss in seasoned flour to coat then panfry in butter to
> >crispy. The flour enhances the crunch of their little bodies, mmmmmmmmm.
>
> I always thought whitebait was not for human consumption, but was used
> to catch other fish with.

what a waste!

>Do you eat the whole fishies, head and all?

Yes, everything

http://www.foodnetwork.com/recipes/n...itebait-recipe

Janet UK

In article >,
says...
>
> On 2017-04-11 6:25 AM, Bruce wrote:
> > On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> >>> On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> >>> wrote:
> >>>
> >>>> On 4/10/2017 2:01 PM, sf wrote:
> >>>>> On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
> >>>>>
> >>>>>> Neither am I, in fact, I find it over used by FAR in USA cooking of
> >>>>>> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
> >>>>>> and add from there. Tiresome really.
> >>>>>
> >>>>> If I fried fish (blech), I'd need to use lemon juice.
> >>>>>
> >>>>>
> >>>> Since I wasn't talking about fried fish, no worries. Do you object to
> >>>> pan seared scallops and asparagus?
> >>>>
> >>> I object to fried fish.
> >>
> >> Mmmm. Fish and chips. I leave the frying to the professionals.
> >
> > Don't you pan-fry fish? Personally, I object to steamed fish.
> >
>
> Poaching ranks down there with steaming. It usually means having to have
> rich and flavoured sauce to give the dish some flavour.

Not in the case of a whole salmon, poached.

Janet UK

On 4/11/2017 6:14 AM, Cindy Hamilton wrote:

>
> There's a school of thought that says there's not all that much
> difference between gas and charcoal, especially if you use flavored
> rubs, marinades, or glazes:
>
> <http://www.huffingtonpost.com/craig-goldwyn/charcoal-vs-gas-the-defin_b_203818.html>
>
> Cindy Hamilton
>

I give a slight edge to charcoal, an even higher edge to pure wood
burned to coals, but a gas grill can still turn out some fantastic
foods. You just lose the opportunity to look down your nose though.

I've seen people get the perfect fire on the charcoal grill and put down
foil to cook the food. Becomes a charcoal fueld frying pan.

>> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
>>> On 4/10/2017 7:10 PM, jmcquown wrote:
>>>
>>>>>
>>>> It doesn't imply or infer anything. I mentioned pan searing scallops
>>>> and asparagus and suddenly everyone concludes it must be breaded.
>>>> Never did I say the word breaded. All I said was I might splash with
>>>> lemon, but probably not. Cooked in a skillet, not on the grill. Oh
>>>> dear.
>>>>
>>>> Jill
>>>
>>> I do scallops like that all the time. A good pan sear in butter. Then
>>> I add more butter and orange juice concentrate to make a sauce for them.
>>
>>
>>
>> Do they need butter? I usually add put a little oil in a cast iron pan
>> and slap the scallops down when it's nice and hot.

They don't need butter, but it becomes part of the sauce and adds flavor.

On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:

snip
>
> Fresh plaice and sole are also great simply pan fried in butter (no
>flour, no crumb; serve with their buttery juices and a quartered lemon
>to squeeze over.
> Janet UK

My favorite way.
Janet US

On Tue, 11 Apr 2017 14:01:47 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:
>>
>> >In article >, says...
>> >>
>> >> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
>> >> >
>> >> > I do scallops like that all the time. A good pan sear in butter. Then
>> >> > I add more butter and orange juice concentrate to make a sauce for them.
>> >>
>> >> Do they need butter? I usually add put a little oil in a cast iron pan
>> >> and slap the scallops down when it's nice and hot.
>> >
>> > They're better with butter IMO. I cook them (very briefly) in
>> >sizzling butter in a hot cast iron pan.
>> >
>> > Fresh plaice and sole are also great simply pan fried in butter (no
>> >flour, no crumb; serve with their buttery juices and a quartered lemon
>> >to squeeze over. My mother used to cook them like that and serve with a
>> >thin, buttered slice of brown bread on the side. Heaven. The other way I
>> >cook plaice or sole is with butter, s_p and a slice of lemon, wrapped in
>> >a parcel of buttered greaseproof paper and baked in the oven.
>> >
>> > Whitebait; toss in seasoned flour to coat then panfry in butter to
>> >crispy. The flour enhances the crunch of their little bodies, mmmmmmmmm.
>>
>> I always thought whitebait was not for human consumption, but was used
>> to catch other fish with.
>
> what a waste!
>
> >Do you eat the whole fishies, head and all?
>
> Yes, everything
>
> http://www.foodnetwork.com/recipes/n...itebait-recipe
>
> Janet UK
>
similar to smelt I imagine. My mother would fry up a heaping platter
of smelt. We'd get huge amounts of them when the smelt were running.
Fishermen would go down to Lake Michigan with huge nets and haul them
in by the bushel. Lake smelt are smaller and milder than ocean smelt
and I prefer the lake smelt. You simply gut them and eat the rest.
They are about the size of a husky french fry.
Janet US

On Tue, 11 Apr 2017 00:22:02 -0500, Sqwertz >
wrote:

>On Mon, 10 Apr 2017 11:27:59 -0700, sf wrote:
>
>> On Sun, 9 Apr 2017 13:04:24 -0400, jmcquown >
>> wrote:
>>
>>> I got a bunch of nice fresh asparagus last week. Not too thin, not too
>>> thick, looks very nice. A good price ($1.99/lb)
>>>
>>> To go with, I am thawing some nice sea scallops I had in the freezer.
>>>
>>
>> The grocery store finally had cube steaks in stock, so I braised them
>> in red wine etc and made a mushroom sauce. Hubby forgot to buy a
>> russet, so I couldn't serve it with mashed potatoes. Hubby wanted
>> rice and there was leftover basmati in the refrigerator, so he had
>> that. I roasted some baby yellows for myself along with the broccoli.
>>
>> BTW: this time, I looked closely at the label - they call the
>> original meat "blade steak". That's chuck! No wonder they take so
>> long to tenderize. https://goo.gl/photos/V87Fhnw4UHb7gBY97
>
>Those are "blade tenderized". It means they used a Jaccard-like
>device to poke thin holes in them. That does not mean they are blade
>steaks.
>
>Costco does this with a few cuts of meat as well. And they print that
>on the label.
>
>http://www.npr.org/sections/thesalt/...ttle-dangerous
>
>-sw

Very redundant labeling... Cubed Steak means Blade Tenderized. Also
misleading as it's most likely not Cubed Blade Chuck Steak.
There's no way to know from that photo with any certainty what cut of
beef that is, probably chuck but could well be round. Would be more
traditional to label it Cubed Chuck Steak or Cubed Round Steak.

I like cubed steak, very good seasoned, fried quickly on high heat
just to brown, then braised slow and long until tender, in whatever
liquid one prefers; could be beer, tomato sauce, beef stock. I like
cubed steak braised in French onion soup. Or grilled to medium rare
and served draped with horseradish sauce.

"Ed Pawlowski" wrote in message ...

On 4/11/2017 6:14 AM, Cindy Hamilton wrote:

>
> There's a school of thought that says there's not all that much
> difference between gas and charcoal, especially if you use flavored
> rubs, marinades, or glazes:
>
> <http://www.huffingtonpost.com/craig-goldwyn/charcoal-vs-gas-the-defin_b_203818.html>
>
> Cindy Hamilton
>

I give a slight edge to charcoal, an even higher edge to pure wood
burned to coals, but a gas grill can still turn out some fantastic
foods. You just lose the opportunity to look down your nose though.

I've seen people get the perfect fire on the charcoal grill and put down
foil to cook the food. Becomes a charcoal fueld frying pan.

==

Oh yes, those noses ...

<g>


--
http://www.helpforheroes.org.uk

"U.S. Janet B." > wrote in message
...

> similar to smelt I imagine. My mother would fry up a heaping platter
> of smelt. We'd get huge amounts of them when the smelt were running.
> Fishermen would go down to Lake Michigan with huge nets and haul them
> in by the bushel. Lake smelt are smaller and milder than ocean smelt
> and I prefer the lake smelt. You simply gut them and eat the rest.
> They are about the size of a husky french fry.
> Janet US



Same with us when we were kids.

Cheri

On Tue, 11 Apr 2017 10:14:27 +0100, "Ophelia" >
wrote:

>"jmcquown" wrote in message news >
>On 4/10/2017 6:09 PM, sf wrote:
>> On Mon, 10 Apr 2017 17:38:42 -0400, jmcquown >
>> wrote:
>>
>>> Okey doke... but I wasn't talking about fried fish. You say it like
>>> it's a dirty word, BTW. The same way you tend to sound smugly superior
>>> when you mention "southern" cooking. Betcha I can get better and
>>> fresher sea scallops here in SC than you can on the left coast.
>>>
>>> Jill
>>>>>>
>>>>> Since I wasn't talking about fried fish, no worries. Do you object to
>>>>> pan seared scallops and asparagus?
>>>>>
>>>> I object to fried fish.
>>>>
>>>>
>>> Okey doke... but I wasn't talking about fried fish. You say it like
>>> it's a dirty word, BTW.
>>
>> Yes I do and I'll do it again.
>>
>>> The same way you tend to sound smugly superior
>>> when you mention "southern" cooking.
>>
>> As if southern cooking is so well illustrated every time you post a
>> Dataw menu.
>>
>This was not a Dataw menu. I don't pretend any of those menus are
>"southern". BTW I bought and cooked the sea scallops and asparagus
>myself. Had nothing to do with the Club.
>
>>> Betcha I can get better and
>>> fresher sea scallops here in SC than you can on the left coast.
>>
>> Is this some sort of a ****ing contest?
>>
>You turned it into one. SF vs. the Southern States. Who gives a rip?
>If it tastes good it's fine. And no, I did NOT mention fried fish. I
>simply said I decided not to spritz the scallops or asparagus with
>lemon. Pan seared both of them.
>
>Jill
>===
>
>She isn't worth it. She is 'smugly superior' every time she posts. Ugh
>
>'O the asshole because she uses her scale.'

What's to object about fried fish??? I like fresh caught trout or any
fresh caught fresh water fish pan fried in butter, no breading... I
don't like breading on anything, I especially detest breaded
chicken/shrimp. I think breading cheapens the dish, restaurants use
breading to make people think they are getting more... NOT.. usually
there's more breading than chicken/shrimp. I don't like corndogs
either, cheapo dawgs buried in cornmeal, and would be sacriligious to
use good natural casing dawgs for corndogs

On 2017-04-11 10:28 AM, U.S. Janet B. wrote:
>>
>>> Do you eat the whole fishies, head and all?
>>
>> Yes, everything
>>
>> http://www.foodnetwork.com/recipes/n...itebait-recipe
>>
>> Janet UK
>>
> similar to smelt I imagine. My mother would fry up a heaping platter
> of smelt. We'd get huge amounts of them when the smelt were running.
> Fishermen would go down to Lake Michigan with huge nets and haul them
> in by the bushel. Lake smelt are smaller and milder than ocean smelt
> and I prefer the lake smelt. You simply gut them and eat the rest.
> They are about the size of a husky french fry.

Those would have been fresh water smelt. When I was a kid there would be
all sorts of people dipping for smelt from bridges crossing the creeks
and rivers along the shores of Lake Ontario. I have not seen anyone
doing it for years, even though the water is much cleaner now.
To eat them you just slip a scissor blade along the belly and scoop out
the guts, toss the fish in flour and deep fry. They are quite tasty.

In article >,
says...
>
> On 2017-04-11 10:28 AM, U.S. Janet B. wrote:
> >>
> >>> Do you eat the whole fishies, head and all?
> >>
> >> Yes, everything
> >>
> >> http://www.foodnetwork.com/recipes/n...itebait-recipe
> >>
> >> Janet UK
> >>
> > similar to smelt I imagine. My mother would fry up a heaping platter
> > of smelt. We'd get huge amounts of them when the smelt were running.
> > Fishermen would go down to Lake Michigan with huge nets and haul them
> > in by the bushel. Lake smelt are smaller and milder than ocean smelt
> > and I prefer the lake smelt. You simply gut them and eat the rest.
> > They are about the size of a husky french fry.
>
> Those would have been fresh water smelt. When I was a kid there would be
> all sorts of people dipping for smelt from bridges crossing the creeks
> and rivers along the shores of Lake Ontario. I have not seen anyone
> doing it for years, even though the water is much cleaner now.
> To eat them you just slip a scissor blade along the belly and scoop out
> the guts, toss the fish in flour and deep fry. They are quite tasty.

In my childhood, we used to eat the tiny eels that migrated in
millions from the sea and up a local river every spring.

http://www.gloucestershirelive.co.uk...ucester/story-
20878518-detail/story.html

The ones who got away grew into big eels which my grandparents caught
and cooked. I hated those huge slimy eels because I never really
believed they were dead. Sometimes a decapitated eel would wriggle out
of the bucket and thrash around on the kitchen floor; and they also
wriggled in the pan.

https://www.youtube.com/watch?v=7kmvltXvKuY

Janet UK

On Tue, 11 Apr 2017 14:08:52 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 2017-04-11 6:25 AM, Bruce wrote:
>> > On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
>> > > wrote:
>> >
>> >> On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
>> >>> On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
>> >>> wrote:
>> >>>
>> >>>> On 4/10/2017 2:01 PM, sf wrote:
>> >>>>> On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
>> >>>>>
>> >>>>>> Neither am I, in fact, I find it over used by FAR in USA cooking of
>> >>>>>> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
>> >>>>>> and add from there. Tiresome really.
>> >>>>>
>> >>>>> If I fried fish (blech), I'd need to use lemon juice.
>> >>>>>
>> >>>>>
>> >>>> Since I wasn't talking about fried fish, no worries. Do you object to
>> >>>> pan seared scallops and asparagus?
>> >>>>
>> >>> I object to fried fish.
>> >>
>> >> Mmmm. Fish and chips. I leave the frying to the professionals.
>> >
>> > Don't you pan-fry fish? Personally, I object to steamed fish.

You don't like steamed shellfish??? I can go through a bushel of
steamed mussels until the shells start falling off the table. About a
billion people in Asia steam delicious fish dishes in bamboo steamers.

>> Poaching ranks down there with steaming. It usually means having to have
>> rich and flavoured sauce to give the dish some flavour.

You've never had a rich fish stock???
http://www.epicurious.com/recipes/fo...h-stock-105266
I like this recipe because it employs a favorite veggie, bulb fennel
fronds. Dry fennel fronds make an excellent rack for grilling fish.
http://www.marthastewart.com/355499/homemade-fish-stock

> Not in the case of a whole salmon, poached.
>
> Janet UK

Most any large fish is good poached, that's why fish poachers are sold
and not named salmon poachers. One of my favorite dishes is
bouillabaisse (poached assorted seafood). I also love fish aspic. I
used a large porcelainized oval covered roaster for poached fish
dishes, but not lately as I can't get fresh fish here. Fish in aspic
can be a very fancy schmancy dish, typically prepared elaborately in a
mold. I relish a rich fish stock hot or cold jellied, another good
use for saffron:
http://search.aol.com/aol/image?q=fi... ord_rollover
Used to be fish mongers gave fish heads and trimmings to regular
customers for free.

In article >, penmart01
@aol.com says...
> From:
> Newsgroups: rec.food.cooking
>
> On Tue, 11 Apr 2017 14:08:52 +0100, Janet > wrote:
>
> > [quoted text muted]
> >> >>> I object to fried fish.
> >> >>
> >> >> Mmmm. Fish and chips. I leave the frying to the professionals.
> >> >
> >> > Don't you pan-fry fish? Personally, I object to steamed fish.
>
> You don't like steamed shellfish??? I can go through a bushel of
> steamed mussels until the shells start falling off the table. About a
> billion people in Asia steam delicious fish dishes in bamboo steamers.
>
> >> Poaching ranks down there with steaming. It usually means having to have
> >> rich and flavoured sauce to give the dish some flavour.
>
> You've never had a rich fish stock???
> http://www.epicurious.com/recipes/fo...h-stock-105266
> I like this recipe because it employs a favorite veggie, bulb fennel
> fronds. Dry fennel fronds make an excellent rack for grilling fish.

I agree, but I prefer fresh fennel from the garden (it seeds
everywhere here).

> http://www.marthastewart.com/355499/homemade-fish-stock
>
> > Not in the case of a whole salmon, poached.
> >
> > Janet UK
>
> Most any large fish is good poached, that's why fish poachers are sold
> and not named salmon poachers.

They're usually called fish kettles here.

Mine is like this

https://tinyurl.com/k8dowjr


Janet UK

On Mon, 10 Apr 2017 19:07:42 -0400, jmcquown >
wrote:

> > Is this some sort of a ****ing contest?
> >
> You turned it into one. SF vs. the Southern States. Who gives a rip?

No, honey - you pulled the trigger.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
> wrote:

> > >
> > I object to fried fish.
>
> Mmmm. Fish and chips. I leave the frying to the professionals.
>
That's for sure, but vinegar belongs on the fish & chips you're
talking about.




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 11 Apr 2017 17:18:01 +0100, Janet > wrote:

snip
>
> In my childhood, we used to eat the tiny eels that migrated in
>millions from the sea and up a local river every spring.
>
> http://www.gloucestershirelive.co.uk...ucester/story-
>20878518-detail/story.html
>
> The ones who got away grew into big eels which my grandparents caught
>and cooked. I hated those huge slimy eels because I never really
>believed they were dead. Sometimes a decapitated eel would wriggle out
>of the bucket and thrash around on the kitchen floor; and they also
>wriggled in the pan.
>
>https://www.youtube.com/watch?v=7kmvltXvKuY
>
> Janet UK

I think I wouldn't want to eat them if they wriggled in the pan.
Janet US

On Tue, 11 Apr 2017 05:50:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, April 11, 2017 at 6:25:44 AM UTC-4, Bruce wrote:
>> On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
>> >> On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
>> >> wrote:
>> >>
>> >> > On 4/10/2017 2:01 PM, sf wrote:
>> >> > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
>> >> > >
>> >> > >> Neither am I, in fact, I find it over used by FAR in USA cooking of
>> >> > >> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
>> >> > >> and add from there. Tiresome really.
>> >> > >
>> >> > > If I fried fish (blech), I'd need to use lemon juice.
>> >> > >
>> >> > >
>> >> > Since I wasn't talking about fried fish, no worries. Do you object to
>> >> > pan seared scallops and asparagus?
>> >> >
>> >> I object to fried fish.
>> >
>> >Mmmm. Fish and chips. I leave the frying to the professionals.
>>
>> Don't you pan-fry fish? Personally, I object to steamed fish.
>
>Very rarely. I prefer to grill it.

I never do, but it sounds good.

>I dislike steamed fish.

Yes, it's flavourless.

On Tue, 11 Apr 2017 10:15:07 -0700, sf > wrote:

>On Tue, 11 Apr 2017 03:09:20 -0700 (PDT), Cindy Hamilton
> wrote:
>
>> > >
>> > I object to fried fish.
>>
>> Mmmm. Fish and chips. I leave the frying to the professionals.
>>
>That's for sure, but vinegar belongs on the fish & chips you're
>talking about.

How English of you.

On Tue, 11 Apr 2017 14:01:47 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:
>>
>> >In article >, says...
>> >>
>> >> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
>> >> >
>> >> > I do scallops like that all the time. A good pan sear in butter. Then
>> >> > I add more butter and orange juice concentrate to make a sauce for them.
>> >>
>> >> Do they need butter? I usually add put a little oil in a cast iron pan
>> >> and slap the scallops down when it's nice and hot.
>> >
>> > They're better with butter IMO. I cook them (very briefly) in
>> >sizzling butter in a hot cast iron pan.
>> >
>> > Fresh plaice and sole are also great simply pan fried in butter (no
>> >flour, no crumb; serve with their buttery juices and a quartered lemon
>> >to squeeze over. My mother used to cook them like that and serve with a
>> >thin, buttered slice of brown bread on the side. Heaven. The other way I
>> >cook plaice or sole is with butter, s_p and a slice of lemon, wrapped in
>> >a parcel of buttered greaseproof paper and baked in the oven.
>> >
>> > Whitebait; toss in seasoned flour to coat then panfry in butter to
>> >crispy. The flour enhances the crunch of their little bodies, mmmmmmmmm.
>>
>> I always thought whitebait was not for human consumption, but was used
>> to catch other fish with.
>
> what a waste!
>
> >Do you eat the whole fishies, head and all?
>
> Yes, everything
>
> http://www.foodnetwork.com/recipes/n...itebait-recipe

I guess they're too small to gut.

On Tuesday, April 11, 2017 at 12:09:27 AM UTC-10, Cindy Hamilton wrote:
> On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> > On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> > wrote:
> >
> > > On 4/10/2017 2:01 PM, sf wrote:
> > > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" > wrote:
> > > >
> > > >> jmcquown wrote in rec.food.cooking:
> > > >>
> > > >>> On 4/9/2017 3:00 PM, cshenk wrote:
> > > >>>> jmcquown wrote in rec.food.cooking:
> > > >>>>
> > > >>>>>
> > > >>>>> Might sprinkle the asparagus and the sea scallops with a bit of
> > > >>>>> fresh lemon juice. I'm not sure yet.
> > > >>>>>
> > > >>>>> Jill
> > > >>>>
> > > >>>> I'd leave off the lemon. They sound perfect and simple as they
> > > >>>> are.
> > > >>>>
> > > >>> I likely will since the lemon is a tad old anyway. I'm not one of
> > > >>> those people who insists lemon belongs on everything seafood.
> > > >>>
> > > >>> Jill
> > > >>
> > > >> Neither am I, in fact, I find it over used by FAR in USA cooking of
> > > >> seafoods. It's almost like some 'see seafood' and go 'grab a lemon'
> > > >> and add from there. Tiresome really.
> > > >
> > > > If I fried fish (blech), I'd need to use lemon juice.
> > > >
> > > >
> > > Since I wasn't talking about fried fish, no worries. Do you object to
> > > pan seared scallops and asparagus?
> > >
> > I object to fried fish.
>
> Mmmm. Fish and chips. I leave the frying to the professionals.
>
> Cindy Hamilton

The first time I had fish & chips was in the late 60's. I was at the neighbor's house across the street and the mom bought some from the new H. Salt Esq. that had opened up in Kailua town. I thought it was pretty good. This most humble fare of the Brits needed a touch of pretentious classiness in order to be sold to the yanks. Oddly enough, we were listening to "Their Satanic Majesties Request" at the time.

Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick. I'm more likely to have the fish with battered zucchini though and if I want malt vinegar on it, I'll have to bring my own bottle. Oh nooo!

https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg

"dsi1" wrote in message
...

On Tuesday, April 11, 2017 at 12:09:27 AM UTC-10, Cindy Hamilton wrote:
> On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> > On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> > wrote:
> >
> > > On 4/10/2017 2:01 PM, sf wrote:
> > > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" >
> > > > wrote:
> > > >
> > > >> jmcquown wrote in rec.food.cooking:
> > > >>
> > > >>> On 4/9/2017 3:00 PM, cshenk wrote:
> > > >>>> jmcquown wrote in rec.food.cooking:
> > > >>>>
> > > >>>>>
> > > >>>>> Might sprinkle the asparagus and the sea scallops with a bit of
> > > >>>>> fresh lemon juice. I'm not sure yet.
> > > >>>>>
> > > >>>>> Jill
> > > >>>>
> > > >>>> I'd leave off the lemon. They sound perfect and simple as they
> > > >>>> are.
> > > >>>>
> > > >>> I likely will since the lemon is a tad old anyway. I'm not one
> > > >>> of
> > > >>> those people who insists lemon belongs on everything seafood.
> > > >>>
> > > >>> Jill
> > > >>
> > > >> Neither am I, in fact, I find it over used by FAR in USA cooking of
> > > >> seafoods. It's almost like some 'see seafood' and go 'grab a
> > > >> lemon'
> > > >> and add from there. Tiresome really.
> > > >
> > > > If I fried fish (blech), I'd need to use lemon juice.
> > > >
> > > >
> > > Since I wasn't talking about fried fish, no worries. Do you object to
> > > pan seared scallops and asparagus?
> > >
> > I object to fried fish.
>
> Mmmm. Fish and chips. I leave the frying to the professionals.
>
> Cindy Hamilton

The first time I had fish & chips was in the late 60's. I was at the
neighbor's house across the street and the mom bought some from the new H.
Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
This most humble fare of the Brits needed a touch of pretentious classiness
in order to be sold to the yanks. Oddly enough, we were listening to "Their
Satanic Majesties Request" at the time.

Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
I'm more likely to have the fish with battered zucchini though and if I want
malt vinegar on it, I'll have to bring my own bottle. Oh nooo!

https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg

==

Is the lemon I see lurking in the corner??? and Mayonaisse????



--
http://www.helpforheroes.org.uk

On Tuesday, April 11, 2017 at 10:03:37 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, April 11, 2017 at 12:09:27 AM UTC-10, Cindy Hamilton wrote:
> > On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> > > On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> > > wrote:
> > >
> > > > On 4/10/2017 2:01 PM, sf wrote:
> > > > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" >
> > > > > wrote:
> > > > >
> > > > >> jmcquown wrote in rec.food.cooking:
> > > > >>
> > > > >>> On 4/9/2017 3:00 PM, cshenk wrote:
> > > > >>>> jmcquown wrote in rec.food.cooking:
> > > > >>>>
> > > > >>>>>
> > > > >>>>> Might sprinkle the asparagus and the sea scallops with a bit of
> > > > >>>>> fresh lemon juice. I'm not sure yet.
> > > > >>>>>
> > > > >>>>> Jill
> > > > >>>>
> > > > >>>> I'd leave off the lemon. They sound perfect and simple as they
> > > > >>>> are.
> > > > >>>>
> > > > >>> I likely will since the lemon is a tad old anyway. I'm not one
> > > > >>> of
> > > > >>> those people who insists lemon belongs on everything seafood.
> > > > >>>
> > > > >>> Jill
> > > > >>
> > > > >> Neither am I, in fact, I find it over used by FAR in USA cooking of
> > > > >> seafoods. It's almost like some 'see seafood' and go 'grab a
> > > > >> lemon'
> > > > >> and add from there. Tiresome really.
> > > > >
> > > > > If I fried fish (blech), I'd need to use lemon juice.
> > > > >
> > > > >
> > > > Since I wasn't talking about fried fish, no worries. Do you object to
> > > > pan seared scallops and asparagus?
> > > >
> > > I object to fried fish.
> >
> > Mmmm. Fish and chips. I leave the frying to the professionals.
> >
> > Cindy Hamilton
>
> The first time I had fish & chips was in the late 60's. I was at the
> neighbor's house across the street and the mom bought some from the new H.
> Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
> This most humble fare of the Brits needed a touch of pretentious classiness
> in order to be sold to the yanks. Oddly enough, we were listening to "Their
> Satanic Majesties Request" at the time.
>
> Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
> I'm more likely to have the fish with battered zucchini though and if I want
> malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>
> https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>
> ==
>
> Is the lemon I see lurking in the corner??? and Mayonaisse????
>
>
>
> --
> http://www.helpforheroes.org.uk

That's quite a bit of lemons on the side. The white sauce is mayonnaise and chopped pickles - tartar sauce. I like to make a tartar sauce with no pickles, just finely chopped onions and parsley. Sounds goofy but that's my secret sauce.

On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
wrote:

>"dsi1" wrote in message
...
>
>The first time I had fish & chips was in the late 60's. I was at the
>neighbor's house across the street and the mom bought some from the new H.
>Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
>This most humble fare of the Brits needed a touch of pretentious classiness
>in order to be sold to the yanks. Oddly enough, we were listening to "Their
>Satanic Majesties Request" at the time.
>
>Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
>I'm more likely to have the fish with battered zucchini though and if I want
>malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>
>https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>
>==
>
>Is the lemon I see lurking in the corner??? and Mayonaisse????

Chips without mayo is a waste of chips.

On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
> wrote:
>
> >"dsi1" wrote in message
> ...
> >
> >The first time I had fish & chips was in the late 60's. I was at the
> >neighbor's house across the street and the mom bought some from the new H.
> >Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
> >This most humble fare of the Brits needed a touch of pretentious classiness
> >in order to be sold to the yanks. Oddly enough, we were listening to "Their
> >Satanic Majesties Request" at the time.
> >
> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
> >I'm more likely to have the fish with battered zucchini though and if I want
> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
> >
> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
> >
> >==
> >
> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>
> Chips without mayo is a waste of chips.

If you say so. I've never seen the appeal of a greasy sauce on
greasy potatoes.

Cindy Hamilton

On Wed, 12 Apr 2017 03:32:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
>> wrote:
>>
>> >"dsi1" wrote in message
>> ...
>> >
>> >The first time I had fish & chips was in the late 60's. I was at the
>> >neighbor's house across the street and the mom bought some from the new H.
>> >Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
>> >This most humble fare of the Brits needed a touch of pretentious classiness
>> >in order to be sold to the yanks. Oddly enough, we were listening to "Their
>> >Satanic Majesties Request" at the time.
>> >
>> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
>> >I'm more likely to have the fish with battered zucchini though and if I want
>> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>> >
>> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>> >
>> >==
>> >
>> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>>
>> Chips without mayo is a waste of chips.
>
>If you say so. I've never seen the appeal of a greasy sauce on
>greasy potatoes.

Crispy potatoes, not greasy potatoes.

"dsi1" wrote in message
...

On Tuesday, April 11, 2017 at 10:03:37 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, April 11, 2017 at 12:09:27 AM UTC-10, Cindy Hamilton wrote:
> > On Monday, April 10, 2017 at 3:05:05 PM UTC-4, sf wrote:
> > > On Mon, 10 Apr 2017 14:50:51 -0400, jmcquown >
> > > wrote:
> > >
> > > > On 4/10/2017 2:01 PM, sf wrote:
> > > > > On Sun, 09 Apr 2017 18:44:38 -0500, "cshenk" >
> > > > > wrote:
> > > > >
> > > > >> jmcquown wrote in rec.food.cooking:
> > > > >>
> > > > >>> On 4/9/2017 3:00 PM, cshenk wrote:
> > > > >>>> jmcquown wrote in rec.food.cooking:
> > > > >>>>
> > > > >>>>>
> > > > >>>>> Might sprinkle the asparagus and the sea scallops with a bit
> > > > >>>>> of
> > > > >>>>> fresh lemon juice. I'm not sure yet.
> > > > >>>>>
> > > > >>>>> Jill
> > > > >>>>
> > > > >>>> I'd leave off the lemon. They sound perfect and simple as
> > > > >>>> they
> > > > >>>> are.
> > > > >>>>
> > > > >>> I likely will since the lemon is a tad old anyway. I'm not
> > > > >>> one
> > > > >>> of
> > > > >>> those people who insists lemon belongs on everything seafood.
> > > > >>>
> > > > >>> Jill
> > > > >>
> > > > >> Neither am I, in fact, I find it over used by FAR in USA cooking
> > > > >> of
> > > > >> seafoods. It's almost like some 'see seafood' and go 'grab a
> > > > >> lemon'
> > > > >> and add from there. Tiresome really.
> > > > >
> > > > > If I fried fish (blech), I'd need to use lemon juice.
> > > > >
> > > > >
> > > > Since I wasn't talking about fried fish, no worries. Do you object
> > > > to
> > > > pan seared scallops and asparagus?
> > > >
> > > I object to fried fish.
> >
> > Mmmm. Fish and chips. I leave the frying to the professionals.
> >
> > Cindy Hamilton
>
> The first time I had fish & chips was in the late 60's. I was at the
> neighbor's house across the street and the mom bought some from the new H.
> Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
> This most humble fare of the Brits needed a touch of pretentious
> classiness
> in order to be sold to the yanks. Oddly enough, we were listening to
> "Their
> Satanic Majesties Request" at the time.
>
> Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
> I'm more likely to have the fish with battered zucchini though and if I
> want
> malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>
> https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>
> ==
>
> Is the lemon I see lurking in the corner??? and Mayonaisse????
>
>
>
> --
> http://www.helpforheroes.org.uk

That's quite a bit of lemons on the side. The white sauce is mayonnaise and
chopped pickles - tartar sauce. I like to make a tartar sauce with no
pickles, just finely chopped onions and parsley. Sounds goofy but that's my
secret sauce.

==

<G> Whatever floats your boat ) I'll stick with salt and vinegar)



--
http://www.helpforheroes.org.uk

"Cindy Hamilton" wrote in message
...

On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
> wrote:
>
> >"dsi1" wrote in message
> ...
> >
> >The first time I had fish & chips was in the late 60's. I was at the
> >neighbor's house across the street and the mom bought some from the new
> >H.
> >Salt Esq. that had opened up in Kailua town. I thought it was pretty
> >good.
> >This most humble fare of the Brits needed a touch of pretentious
> >classiness
> >in order to be sold to the yanks. Oddly enough, we were listening to
> >"Their
> >Satanic Majesties Request" at the time.
> >
> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a
> >Stick.
> >I'm more likely to have the fish with battered zucchini though and if I
> >want
> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
> >
> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
> >
> >==
> >
> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>
> Chips without mayo is a waste of chips.

If you say so. I've never seen the appeal of a greasy sauce on
greasy potatoes.

Cindy Hamilton

==

+1



--
http://www.helpforheroes.org.uk

On Wed, 12 Apr 2017 12:11:35 +0100, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
>> wrote:
>>
>> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>>
>> Chips without mayo is a waste of chips.
>
>If you say so. I've never seen the appeal of a greasy sauce on
>greasy potatoes.
>
>Cindy Hamilton
>
>==
>
>+1

What are y'all doing with greasy potatoes?

On Wed, 12 Apr 2017 11:28:53 GMT, "l not -l" > wrote:

>
>On 12-Apr-2017, Bruce > wrote:
>
>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
>> wrote:
>>
>> >"dsi1" wrote in message
>> ...
>> >
>> >The first time I had fish & chips was in the late 60's. I was at the
>> >neighbor's house across the street and the mom bought some from the new
>> >H.
>> >Salt Esq. that had opened up in Kailua town. I thought it was pretty
>> >good.
>> >This most humble fare of the Brits needed a touch of pretentious
>> >classiness
>> >in order to be sold to the yanks. Oddly enough, we were listening to
>> >"Their
>> >Satanic Majesties Request" at the time.
>> >
>> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a
>> >Stick.
>> >I'm more likely to have the fish with battered zucchini though and if I
>> >want
>> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>> >
>> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>> >
>> >==
>> >
>> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>>
>> Chips without mayo is a waste of chips.
>I'll take those wasted chips; IMO, one may as well eat the chips container
>if smearing mayo all over. I like the taste of fried potatoes and mayo
>would smother that. Just make sure they are salted and, definitely not, the
>"seasoned fries" some try and palm off as special. I do occasionally
>"dress" chips with ketchup; but, only if they are not very tasty.on their
>own and I do like the taste of tomato.

You're clearly all barbarian anglos with your ketchup and your
vinegar.

"l not -l" wrote in message ...


On 12-Apr-2017, Bruce > wrote:

> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
> wrote:
>
> >"dsi1" wrote in message
> ...
> >
> >The first time I had fish & chips was in the late 60's. I was at the
> >neighbor's house across the street and the mom bought some from the new
> >H.
> >Salt Esq. that had opened up in Kailua town. I thought it was pretty
> >good.
> >This most humble fare of the Brits needed a touch of pretentious
> >classiness
> >in order to be sold to the yanks. Oddly enough, we were listening to
> >"Their
> >Satanic Majesties Request" at the time.
> >
> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a
> >Stick.
> >I'm more likely to have the fish with battered zucchini though and if I
> >want
> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
> >
> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
> >
> >==
> >
> >Is the lemon I see lurking in the corner??? and Mayonaisse????
>
> Chips without mayo is a waste of chips.
I'll take those wasted chips; IMO, one may as well eat the chips container
if smearing mayo all over. I like the taste of fried potatoes and mayo
would smother that. Just make sure they are salted and, definitely not, the
"seasoned fries" some try and palm off as special. I do occasionally
"dress" chips with ketchup; but, only if they are not very tasty.on their
own and I do like the taste of tomato.

Change Cujo to Juno for email.

==

What are 'seasoned' fries?



--
http://www.helpforheroes.org.uk

On Wednesday, April 12, 2017 at 7:04:40 AM UTC-4, Bruce wrote:
> On Wed, 12 Apr 2017 03:32:23 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
> >> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
> >> wrote:
> >>
> >> >"dsi1" wrote in message
> >> ...
> >> >
> >> >The first time I had fish & chips was in the late 60's. I was at the
> >> >neighbor's house across the street and the mom bought some from the new H.
> >> >Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
> >> >This most humble fare of the Brits needed a touch of pretentious classiness
> >> >in order to be sold to the yanks. Oddly enough, we were listening to "Their
> >> >Satanic Majesties Request" at the time.
> >> >
> >> >Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
> >> >I'm more likely to have the fish with battered zucchini though and if I want
> >> >malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
> >> >
> >> >https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
> >> >
> >> >==
> >> >
> >> >Is the lemon I see lurking in the corner??? and Mayonaisse????
> >>
> >> Chips without mayo is a waste of chips.
> >
> >If you say so. I've never seen the appeal of a greasy sauce on
> >greasy potatoes.
>
> Crispy potatoes, not greasy potatoes.

You've never struggled with your weight, have you?

Crispy, creamy, and rich are all markers for high-fat
foods.

Larger fries have about 14 grams of fat per 10 fries.
That's quite a bit, which is why I eat fries only a
few times a year. I generally eat them simply salted,
so I can enjoy the fried potato-y goodness unencumbered
by other flavors.

Cindy Hamilton

On 2017-04-12 9:41 AM, Cindy Hamilton wrote:
> On Wednesday, April 12, 2017 at 7:04:40 AM UTC-4, Bruce wrote:
>> On Wed, 12 Apr 2017 03:32:23 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
>>>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>> "dsi1" wrote in message
>>>>> ...
>>>>>
>>>>> The first time I had fish & chips was in the late 60's. I was at the
>>>>> neighbor's house across the street and the mom bought some from the new H.
>>>>> Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
>>>>> This most humble fare of the Brits needed a touch of pretentious classiness
>>>>> in order to be sold to the yanks. Oddly enough, we were listening to "Their
>>>>> Satanic Majesties Request" at the time.
>>>>>
>>>>> Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
>>>>> I'm more likely to have the fish with battered zucchini though and if I want
>>>>> malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>>>>>
>>>>> https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>>>>>
>>>>> ==
>>>>>
>>>>> Is the lemon I see lurking in the corner??? and Mayonaisse????
>>>>
>>>> Chips without mayo is a waste of chips.
>>>
>>> If you say so. I've never seen the appeal of a greasy sauce on
>>> greasy potatoes.
>>
>> Crispy potatoes, not greasy potatoes.
>
> You've never struggled with your weight, have you?
>
> Crispy, creamy, and rich are all markers for high-fat
> foods.
>
> Larger fries have about 14 grams of fat per 10 fries.
> That's quite a bit, which is why I eat fries only a
> few times a year. I generally eat them simply salted,
> so I can enjoy the fried potato-y goodness unencumbered
> by other flavors.
>
Mayo on chips is a Dutch thing. It's much better than it sounds.

In article >,
lid says...
>
> On Tue, 11 Apr 2017 14:01:47 +0100, Janet > wrote:
>
> >In article >,
> says...
> >>
> >> On Tue, 11 Apr 2017 12:32:04 +0100, Janet > wrote:
> >>
> >> >In article >, says...
> >> >>
> >> >> On 2017-04-10 8:37 PM, Ed Pawlowski wrote:
> >> >> >
> >> >> > I do scallops like that all the time. A good pan sear in butter. Then
> >> >> > I add more butter and orange juice concentrate to make a sauce for them.
> >> >>
> >> >> Do they need butter? I usually add put a little oil in a cast iron pan
> >> >> and slap the scallops down when it's nice and hot.
> >> >
> >> > They're better with butter IMO. I cook them (very briefly) in
> >> >sizzling butter in a hot cast iron pan.
> >> >
> >> > Fresh plaice and sole are also great simply pan fried in butter (no
> >> >flour, no crumb; serve with their buttery juices and a quartered lemon
> >> >to squeeze over. My mother used to cook them like that and serve with a
> >> >thin, buttered slice of brown bread on the side. Heaven. The other way I
> >> >cook plaice or sole is with butter, s_p and a slice of lemon, wrapped in
> >> >a parcel of buttered greaseproof paper and baked in the oven.
> >> >
> >> > Whitebait; toss in seasoned flour to coat then panfry in butter to
> >> >crispy. The flour enhances the crunch of their little bodies, mmmmmmmmm.
> >>
> >> I always thought whitebait was not for human consumption, but was used
> >> to catch other fish with.
> >
> > what a waste!
> >
> > >Do you eat the whole fishies, head and all?
> >
> > Yes, everything
> >
> > http://www.foodnetwork.com/recipes/n...itebait-recipe
>
> I guess they're too small to gut.

no need, it's all tasty

JanetUK

"l not -l" > wrote in message
...
>
> On 12-Apr-2017, wrote:
>
>> On 2017-04-12 9:41 AM, Cindy Hamilton wrote:
>> > On Wednesday, April 12, 2017 at 7:04:40 AM UTC-4, Bruce wrote:
>> >> On Wed, 12 Apr 2017 03:32:23 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >>> On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
>> >>>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia"
>> >>>> >
>> >>>> wrote:
>> >>>>
>> >>>>> "dsi1" wrote in message
>> >>>>> ...
>> >>>>>
>> >>>>> The first time I had fish & chips was in the late 60's. I was at
>> >>>>> the
>> >>>>> neighbor's house across the street and the mom bought some from the
>> >>>>> new H.
>> >>>>> Salt Esq. that had opened up in Kailua town. I thought it was
>> >>>>> pretty
>> >>>>> good.
>> >>>>> This most humble fare of the Brits needed a touch of pretentious
>> >>>>> classiness
>> >>>>> in order to be sold to the yanks. Oddly enough, we were listening
>> >>>>> to
>> >>>>> "Their
>> >>>>> Satanic Majesties Request" at the time.
>> >>>>>
>> >>>>> Today, if I want some Brit style fish & chips, I go to Hot Dog on a
>> >>>>> Stick.
>> >>>>> I'm more likely to have the fish with battered zucchini though and
>> >>>>> if I want
>> >>>>> malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
>> >>>>>
>> >>>>> https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
>> >>>>>
>> >>>>> ==
>> >>>>>
>> >>>>> Is the lemon I see lurking in the corner??? and Mayonaisse????
>> >>>>
>> >>>> Chips without mayo is a waste of chips.
>> >>>
>> >>> If you say so. I've never seen the appeal of a greasy sauce on
>> >>> greasy potatoes.
>> >>
>> >> Crispy potatoes, not greasy potatoes.
>> >
>> > You've never struggled with your weight, have you?
>> >
>> > Crispy, creamy, and rich are all markers for high-fat
>> > foods.
>> >
>> > Larger fries have about 14 grams of fat per 10 fries.
>> > That's quite a bit, which is why I eat fries only a
>> > few times a year. I generally eat them simply salted,
>> > so I can enjoy the fried potato-y goodness unencumbered
>> > by other flavors.
>> >
>> Mayo on chips is a Dutch thing. It's much better than it sounds.
> If I had to smother my fries to hide their taste, I suppose mayo would be
> a
> better choice than gravy and cheese curds. Malt vinegar or ketchup would
> be
> better still, and great potato flavor would be best for me.

I don't eat it anymore, but to me, nothing much tastes better than fries and
gravy. My choice now, if I was doing fries, is homemade thousand island
dressing to dip the fries in.

Cheri

On 4/12/2017 9:41 AM, Cindy Hamilton wrote:

>>
>> Crispy potatoes, not greasy potatoes.
>
> You've never struggled with your weight, have you?
>
> Crispy, creamy, and rich are all markers for high-fat
> foods.
>
> Larger fries have about 14 grams of fat per 10 fries.
> That's quite a bit, which is why I eat fries only a
> few times a year. I generally eat them simply salted,
> so I can enjoy the fried potato-y goodness unencumbered
> by other flavors.
>
> Cindy Hamilton
>

Seasoning can be confusing. The right combination can enhance the
flavor of food, but the wrong ones will hide it. I mentioned a couple
of days ago that lemon was often used to make fish more palatable, but
that applies to a lot of sauces. Barbecue sauce is often overdone and
hides the flavor of the meat. If the meat was getting rancid, go for it.
If you taste meat from my smoker you will understand why I seldom sauce
it.

You are right. A well cooked potato with a little salt is sublime.

On Wednesday, April 12, 2017 at 3:54:17 AM UTC-10, Dave Smith wrote:
> On 2017-04-12 9:41 AM, Cindy Hamilton wrote:
> > On Wednesday, April 12, 2017 at 7:04:40 AM UTC-4, Bruce wrote:
> >> On Wed, 12 Apr 2017 03:32:23 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Wednesday, April 12, 2017 at 6:24:59 AM UTC-4, Bruce wrote:
> >>>> On Wed, 12 Apr 2017 08:46:46 +0100, "Ophelia" >
> >>>> wrote:
> >>>>
> >>>>> "dsi1" wrote in message
> >>>>> ...
> >>>>>
> >>>>> The first time I had fish & chips was in the late 60's. I was at the
> >>>>> neighbor's house across the street and the mom bought some from the new H.
> >>>>> Salt Esq. that had opened up in Kailua town. I thought it was pretty good.
> >>>>> This most humble fare of the Brits needed a touch of pretentious classiness
> >>>>> in order to be sold to the yanks. Oddly enough, we were listening to "Their
> >>>>> Satanic Majesties Request" at the time.
> >>>>>
> >>>>> Today, if I want some Brit style fish & chips, I go to Hot Dog on a Stick.
> >>>>> I'm more likely to have the fish with battered zucchini though and if I want
> >>>>> malt vinegar on it, I'll have to bring my own bottle. Oh nooo!
> >>>>>
> >>>>> https://s3-media3.fl.yelpcdn.com/bph...W3xkn_CA/o.jpg
> >>>>>
> >>>>> ==
> >>>>>
> >>>>> Is the lemon I see lurking in the corner??? and Mayonaisse????
> >>>>
> >>>> Chips without mayo is a waste of chips.
> >>>
> >>> If you say so. I've never seen the appeal of a greasy sauce on
> >>> greasy potatoes.
> >>
> >> Crispy potatoes, not greasy potatoes.
> >
> > You've never struggled with your weight, have you?
> >
> > Crispy, creamy, and rich are all markers for high-fat
> > foods.
> >
> > Larger fries have about 14 grams of fat per 10 fries.
> > That's quite a bit, which is why I eat fries only a
> > few times a year. I generally eat them simply salted,
> > so I can enjoy the fried potato-y goodness unencumbered
> > by other flavors.
> >
> Mayo on chips is a Dutch thing. It's much better than it sounds.

We don't normally put mayo on chips - except when we want furikake to stick to them.

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