I imagine that you have all done this before me, but if not . . .

go to NYTimes.com and consider signing up for daily delivery of their
recipes. It is free and the recipes are not frou-frou. The sign up
is located somewhere on their page one.

I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
Capers for sf but decided not to tweak tails today

End of Public Service Announcement

Janet US

On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>
> I imagine that you have all done this before me, but if not . . .
>
> go to NYTimes.com and consider signing up for daily delivery of their
> recipes. It is free and the recipes are not frou-frou. The sign up
> is located somewhere on their page one.
>
> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> Capers for sf but decided not to tweak tails today
>
LOL Is it breaded? Coated in flour?

> End of Public Service Announcement
>
> Janet US
>
I might just sign up for that, thanks for the recommendation.

Jill

On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
wrote:

>On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>LOL Is it breaded? Coated in flour?
>
>> End of Public Service Announcement
>>
>> Janet US
>>
>I might just sign up for that, thanks for the recommendation.
>
>Jill

Yeah, there was flour
Janet US

On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
wrote:

>
>I imagine that you have all done this before me, but if not . . .
>
>go to NYTimes.com and consider signing up for daily delivery of their
>recipes. It is free and the recipes are not frou-frou. The sign up
>is located somewhere on their page one.
>
>I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>Capers for sf but decided not to tweak tails today
>
>End of Public Service Announcement
>
>Janet US

Thanks... took a minute to find the link:
http://www.nytimes.com/newsletters/cooking
I didn't sign up as I'm thinking if I want to deal with all the spam
wanting me to subscribe to the newspaper. I used to have a
subscription years ago but then they suddenly wanted an extra $30/yr
just for the crossword puzzle and that was mostly all I did with the
NYT. There are plenty of crossword sites on line that offer the
puzzles from several newpapers each day but for the NYT one has to
pay. The site I subscribe to carries the LA Times puzzles, no extra
charge, just as good as the NYT puzzle:
http://www.puzzlesociety.com/explore/crossword

On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
> wrote:
>
>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>
>>> I imagine that you have all done this before me, but if not . . .
>>>
>>> go to NYTimes.com and consider signing up for daily delivery of their
>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>> is located somewhere on their page one.
>>>
>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>> Capers for sf but decided not to tweak tails today
>>>
>> LOL Is it breaded? Coated in flour?
>>
>>> End of Public Service Announcement
>>>
>>> Janet US
>>>
>> I might just sign up for that, thanks for the recommendation.
>>
>> Jill
>
> Yeah, there was flour
> Janet US
>
Oh dear! LOL Oh well, I can't find trout around here anyway. I don't
recall ever eating trout.

Jill

On Fri, 14 Apr 2017 18:41:30 GMT, Wayne Boatwright
> wrote:

>On Fri 14 Apr 2017 09:53:33a, U.S. Janet B. told us...
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>> Janet US
>
>DO they have an option to sign up to view their website contents but to
>NOT email me recipes? I get too damned much email as it is.

Yes, I had been viewing when I went to the newspaper. I didn't know
they would ship them to you daily for no cost. So far I haven't
received any span.
Janet US

On Fri, 14 Apr 2017 14:24:03 -0400, wrote:

>On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>wrote:
>
>>
>>I imagine that you have all done this before me, but if not . . .
>>
>>go to NYTimes.com and consider signing up for daily delivery of their
>>recipes. It is free and the recipes are not frou-frou. The sign up
>>is located somewhere on their page one.
>>
>>I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>Capers for sf but decided not to tweak tails today
>>
>>End of Public Service Announcement
>>
>>Janet US
>
>Thanks... took a minute to find the link:
>http://www.nytimes.com/newsletters/cooking
>I didn't sign up as I'm thinking if I want to deal with all the spam
>wanting me to subscribe to the newspaper. I used to have a
>subscription years ago but then they suddenly wanted an extra $30/yr
>just for the crossword puzzle and that was mostly all I did with the
>NYT. There are plenty of crossword sites on line that offer the
>puzzles from several newpapers each day but for the NYT one has to
>pay. The site I subscribe to carries the LA Times puzzles, no extra
>charge, just as good as the NYT puzzle:
>http://www.puzzlesociety.com/explore/crossword

so far I haven't received any spam. I signed up about 2 weeks ago.
Janet US

On 4/14/2017 2:24 PM, wrote:
> On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> wrote:
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>> Janet US
>
> Thanks... took a minute to find the link:
> http://www.nytimes.com/newsletters/cooking

No, it really didn't. I just copy/pasted www.NYTimes.com into Google
and it popped right up.

> I didn't sign up as I'm thinking if I want to deal with all the spam
> wanting me to subscribe to the newspaper. I used to have a
> subscription years ago but then they suddenly wanted an extra $30/yr
> just for the crossword puzzle and that was mostly all I did with the
> NYT. There are plenty of crossword sites on line that offer the
> puzzles from several newpapers each day but for the NYT one has to
> pay. The site I subscribe to carries the LA Times puzzles, no extra
> charge, just as good as the NYT puzzle:
> http://www.puzzlesociety.com/explore/crossword
>
You can sign up just for recipes. First you have to go to the Food
section. Click Sections in the upper left corner on the front page.
Choose Food, then Cooking. (You don't have to sign up for the entire
paper.) DE-SELECT the send box authorizing them to send you special
offers and promotions.

If, eventually, they start trying to charge me I'll simply unsubscribe.
If that doesn't work, it's easy enough to click the button on
Thunderbird to designate it as Junk mail.

Jill

On 4/14/2017 2:41 PM, Wayne Boatwright wrote:
> On Fri 14 Apr 2017 09:53:33a, U.S. Janet B. told us...
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>> Janet US
>
> DO they have an option to sign up to view their website contents but to
> NOT email me recipes? I get too damned much email as it is.
>
Sure, you can just search the site. The list of newspaper sections is
on the front page in the upper left corner. Select food, then Cooking.

Jill

On 4/14/2017 3:42 PM, Wayne Boatwright wrote:
> On Fri 14 Apr 2017 11:49:43a, jmcquown told us...
>
>> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown
>>> > wrote:
>>>
>>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>>
>>>>> I imagine that you have all done this before me, but if not . .
>>>>> .
>>>>>
>>>>> go to NYTimes.com and consider signing up for daily delivery of
>>>>> their recipes. It is free and the recipes are not frou-frou.
>>>>> The sign up is located somewhere on their page one.
>>>>>
>>>>> I considered posting their "Pan-Fried Trout With Rosemary,
>>>>> Lemon and Capers for sf but decided not to tweak tails today
>>>>>
>>>> LOL Is it breaded? Coated in flour?
>>>>
>>>>> End of Public Service Announcement
>>>>>
>>>>> Janet US
>>>>>
>>>> I might just sign up for that, thanks for the recommendation.
>>>>
>>>> Jill
>>>
>>> Yeah, there was flour
>>> Janet US
>>>
>> Oh dear! LOL Oh well, I can't find trout around here anyway. I
>> don't recall ever eating trout.
>>
>> Jill
>>
>
> Why no flour?
>
>
Oh, did you miss sf assuming any pan fried fish or seafood in her mind
seems to require some sort of coating? It's an incorrect assumption, of
course.

Jill

On Fri, 14 Apr 2017 15:01:14 -0400, jmcquown >
wrote:

>On 4/14/2017 2:24 PM, wrote:
>> On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> wrote:
>>
>>>
>>> I imagine that you have all done this before me, but if not . . .
>>>
>>> go to NYTimes.com and consider signing up for daily delivery of their
>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>> is located somewhere on their page one.
>>>
>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>> Capers for sf but decided not to tweak tails today
>>>
>>> End of Public Service Announcement
>>>
>>> Janet US
>>
>> Thanks... took a minute to find the link:
>> http://www.nytimes.com/newsletters/cooking
>
>No, it really didn't. I just copy/pasted www.NYTimes.com into Google
>and it popped right up.

The Times page popped right up but then it took scanning that entire
long page of topics to spot that cooking link.

>> I didn't sign up as I'm thinking if I want to deal with all the spam
>> wanting me to subscribe to the newspaper. I used to have a
>> subscription years ago but then they suddenly wanted an extra $30/yr
>> just for the crossword puzzle and that was mostly all I did with the
>> NYT. There are plenty of crossword sites on line that offer the
>> puzzles from several newpapers each day but for the NYT one has to
>> pay. The site I subscribe to carries the LA Times puzzles, no extra
>> charge, just as good as the NYT puzzle:
>> http://www.puzzlesociety.com/explore/crossword
>>
>You can sign up just for recipes. First you have to go to the Food
>section. Click Sections in the upper left corner on the front page.
>Choose Food, then Cooking. (You don't have to sign up for the entire
>paper.) DE-SELECT the send box authorizing them to send you special
>offers and promotions.
>
>If, eventually, they start trying to charge me I'll simply unsubscribe.
> If that doesn't work, it's easy enough to click the button on
>Thunderbird to designate it as Junk mail.
>
>Jill

On Fri, 14 Apr 2017 16:20:31 -0400, jmcquown >
wrote:

>On 4/14/2017 3:42 PM, Wayne Boatwright wrote:
>> On Fri 14 Apr 2017 11:49:43a, jmcquown told us...
>>
>>> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>>>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown
>>>> > wrote:
>>>>
>>>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>>>
>>>>>> I imagine that you have all done this before me, but if not . .
>>>>>> .
>>>>>>
>>>>>> go to NYTimes.com and consider signing up for daily delivery of
>>>>>> their recipes. It is free and the recipes are not frou-frou.
>>>>>> The sign up is located somewhere on their page one.
>>>>>>
>>>>>> I considered posting their "Pan-Fried Trout With Rosemary,
>>>>>> Lemon and Capers for sf but decided not to tweak tails today
>>>>>>
>>>>> LOL Is it breaded? Coated in flour?
>>>>>
>>>>>> End of Public Service Announcement
>>>>>>
>>>>>> Janet US
>>>>>>
>>>>> I might just sign up for that, thanks for the recommendation.
>>>>>
>>>>> Jill
>>>>
>>>> Yeah, there was flour
>>>> Janet US
>>>>
>>> Oh dear! LOL Oh well, I can't find trout around here anyway. I
>>> don't recall ever eating trout.
>>>
>>> Jill
>>>
>>
>> Why no flour?
>>
>>
>Oh, did you miss sf assuming any pan fried fish or seafood in her mind
>seems to require some sort of coating? It's an incorrect assumption, of
>course.
>
>Jill

but, that kind of flour isn't a thick coating. You roll the fish
around and shake off almost all before it goes into the pan. That
little flour allows the fish to get color.
Janet US

On 4/14/2017 4:25 PM, wrote:
> The Times page popped right up but then it took scanning that entire
> long page of topics to spot that cooking link.

No, it did not. Only with your browser. From the front page I clicked
on and easily found Sections > Food > Cooking.

Jill

On 2017-04-14 2:49 PM, jmcquown wrote:
> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown >
>> wrote:
>>
>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>
>>>> I imagine that you have all done this before me, but if not . . .
>>>>
>>>> go to NYTimes.com and consider signing up for daily delivery of their
>>>> recipes. It is free and the recipes are not frou-frou. The sign up
>>>> is located somewhere on their page one.
>>>>
>>>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>>>> Capers for sf but decided not to tweak tails today
>>>>
>>> LOL Is it breaded? Coated in flour?
>>>
>>>> End of Public Service Announcement
>>>>
>>>> Janet US
>>>>
>>> I might just sign up for that, thanks for the recommendation.
>>>
>>> Jill
>>
>> Yeah, there was flour
>> Janet US
>>
> Oh dear! LOL Oh well, I can't find trout around here anyway. I don't
> recall ever eating trout.
>


Pity. We can always find fresh (farmed) rainbow trout and or steelhead
and it is reasonably priced. Both are delicious pan fried.

On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
wrote:

>
> I imagine that you have all done this before me, but if not . . .
>
> go to NYTimes.com and consider signing up for daily delivery of their
> recipes. It is free and the recipes are not frou-frou. The sign up
> is located somewhere on their page one.
>
> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> Capers for sf but decided not to tweak tails today
>
> End of Public Service Announcement
>
Bite me, Janet.



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

"jmcquown" > wrote in message
news
> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
> LOL Is it breaded? Coated in flour?
>
>> End of Public Service Announcement
>>
>> Janet US
>>
> I might just sign up for that, thanks for the recommendation.
>
> Jill



I did sign up for it, couldn't hurt.

Cheri

"jmcquown" > wrote in message
news
> If, eventually, they start trying to charge me I'll simply unsubscribe. If
> that doesn't work, it's easy enough to click the button on Thunderbird to
> designate it as Junk mail.
>
> Jill

There ya go!

Cheri

On Fri, 14 Apr 2017 19:42:07 GMT, Wayne Boatwright
> wrote:

> Why no flour?

She has gone into the usual RFC attack mode. That recipe only uses 1
tablespoon of olive oil, and the trout is dusted in flour not breaded
or battered - but I'd eliminate the flour part anyway.


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

On Fri, 14 Apr 2017 12:56:03 -0600, U.S. Janet B. >
wrote:

> so far I haven't received any spam. I signed up about 2 weeks ago.
> Janet US

Me either and I've had it for at least a year.


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

On 4/14/2017 7:42 PM, sf wrote:
> On Fri, 14 Apr 2017 19:42:07 GMT, Wayne Boatwright
> > wrote:
>
>> Why no flour?
>
> She has gone into the usual RFC attack mode. That recipe only uses 1
> tablespoon of olive oil, and the trout is dusted in flour not breaded
> or battered - but I'd eliminate the flour part anyway.
>
>
That was not attack mode. You're the one who wrongly assumed pan seared
or pan fried also means breaded, battered or floured when I was
discussing scallops.

Jill

On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:

>On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>wrote:
>
>>
>> I imagine that you have all done this before me, but if not . . .
>>
>> go to NYTimes.com and consider signing up for daily delivery of their
>> recipes. It is free and the recipes are not frou-frou. The sign up
>> is located somewhere on their page one.
>>
>> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> Capers for sf but decided not to tweak tails today
>>
>> End of Public Service Announcement
>>
>Bite me, Janet.

not today
Janet US

On Fri, 14 Apr 2017 16:20:31 -0400, jmcquown >
wrote:

>On 4/14/2017 3:42 PM, Wayne Boatwright wrote:
>> On Fri 14 Apr 2017 11:49:43a, jmcquown told us...
>>
>>> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:

>>>> Yeah, there was flour
>>>> Janet US
>>>>
>>> Oh dear! LOL Oh well, I can't find trout around here anyway. I
>>> don't recall ever eating trout.
>>>
>>> Jill
>>>
>>
>> Why no flour?
>>
>>
>Oh, did you miss sf assuming any pan fried fish or seafood in her mind
>seems to require some sort of coating? It's an incorrect assumption, of
>course.

Hey, I found the exact point where petty and bitchy meet!

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

On Fri, 14 Apr 2017 16:20:31 -0400, jmcquown >
wrote:

>On 4/14/2017 3:42 PM, Wayne Boatwright wrote:
>> On Fri 14 Apr 2017 11:49:43a, jmcquown told us...
>>
>>> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>>>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown
>>>> > wrote:
>>>>
>>>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>>>
>>>>>> I imagine that you have all done this before me, but if not . .
>>>>>> .
>>>>>>
>>>>>> go to NYTimes.com and consider signing up for daily delivery of
>>>>>> their recipes. It is free and the recipes are not frou-frou.
>>>>>> The sign up is located somewhere on their page one.
>>>>>>
>>>>>> I considered posting their "Pan-Fried Trout With Rosemary,
>>>>>> Lemon and Capers for sf but decided not to tweak tails today
>>>>>>
>>>>> LOL Is it breaded? Coated in flour?
>>>>>
>>>>>> End of Public Service Announcement
>>>>>>
>>>>>> Janet US
>>>>>>
>>>>> I might just sign up for that, thanks for the recommendation.
>>>>>
>>>>> Jill
>>>>
>>>> Yeah, there was flour
>>>> Janet US
>>>>
>>> Oh dear! LOL Oh well, I can't find trout around here anyway. I
>>> don't recall ever eating trout.
>>>
>>> Jill
>>>
>>
>> Why no flour?
>>
>>
>Oh, did you miss sf assuming any pan fried fish or seafood in her mind
>seems to require some sort of coating? It's an incorrect assumption, of
>course.
>
>Jill

but, that kind of flour isn't a thick coating. You roll the fish
around and shake off almost all before it goes into the pan. That
little flour allows the fish to get color.
Janet US

===

Yes it does, and I prefer it not too thick OTOH I like some fish
breadcrumbed I really don't understand the hooo haaa about it. It is all
just a matter of preference!


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

"Wayne Boatwright" wrote in message
.44...

On Sat 15 Apr 2017 01:07:46a, Ophelia told us...

> "U.S. Janet B." wrote in message
> ...
>
> On Fri, 14 Apr 2017 16:20:31 -0400, jmcquown
> > wrote:
>
>>On 4/14/2017 3:42 PM, Wayne Boatwright wrote:
>>> On Fri 14 Apr 2017 11:49:43a, jmcquown told us...
>>>
>>>> On 4/14/2017 2:08 PM, U.S. Janet B. wrote:
>>>>> On Fri, 14 Apr 2017 14:00:00 -0400, jmcquown
>>>>> > wrote:
>>>>>
>>>>>> On 4/14/2017 12:53 PM, U.S. Janet B. wrote:
>>>>>>>
>>>>>>> I imagine that you have all done this before me, but if not
>>>>>>> . . .
>>>>>>>
>>>>>>> go to NYTimes.com and consider signing up for daily delivery
>>>>>>> of their recipes. It is free and the recipes are not
>>>>>>> frou-frou. The sign up is located somewhere on their page
>>>>>>> one.
>>>>>>>
>>>>>>> I considered posting their "Pan-Fried Trout With Rosemary,
>>>>>>> Lemon and Capers for sf but decided not to tweak tails today
>>>>>>>
>>>>>>>
>>>>>> LOL Is it breaded? Coated in flour?
>>>>>>
>>>>>>> End of Public Service Announcement
>>>>>>>
>>>>>>> Janet US
>>>>>>>
>>>>>> I might just sign up for that, thanks for the recommendation.
>>>>>>
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Yeah, there was flour
>>>>> Janet US
>>>>>
>>>> Oh dear! LOL Oh well, I can't find trout around here anyway.
>>>> I don't recall ever eating trout.
>>>>
>>>> Jill
>>>>
>>>
>>> Why no flour?
>>>
>>>
>>Oh, did you miss sf assuming any pan fried fish or seafood in her
>>mind seems to require some sort of coating? It's an incorrect
>>assumption, of course.
>>
>>Jill
>
> but, that kind of flour isn't a thick coating. You roll the fish
> around and shake off almost all before it goes into the pan. That
> little flour allows the fish to get color.
> Janet US
>
> ===
>
> Yes it does, and I prefer it not too thick OTOH I like some
> fish breadcrumbed I really don't understand the hooo haaa about
> it. It is all just a matter of preference!
>
>

I agree about preference. Some people don't want coatings of any
kind and that's their choice. I, myself, would always use some type
of coating on fish depending on the type of fish and the type of
coating. For example, catfish are most often coated with cornmeal or
cornmeal and flour mixture. More delicate fish are probably more
well suited to a modest coating of flour, as it does add color and
probably a bit of flavor. Other fish may be best with a batter.
Howeber, it still boils down to preference.


Wayne Boatwright

==

Heh some of those fishes are beyond my ken but if you like to cover them
with cornmeal ... why not)))



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

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


On 14-Apr-2017, U.S. Janet B. > wrote:

> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>
> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> >wrote:
> >
> >>
> >> I imagine that you have all done this before me, but if not . . .
> >>
> >> go to NYTimes.com and consider signing up for daily delivery of their
> >> recipes. It is free and the recipes are not frou-frou. The sign up
> >> is located somewhere on their page one.
> >>
> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> >> Capers for sf but decided not to tweak tails today
> >>
> >> End of Public Service Announcement
> >>
> >Bite me, Janet.
>
> not today
> Janet US
On a day that you would, would it be with or without mayo? 8-) My
curiosity was piqued by an earlier mayo controversy thread.

===

Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
reckon whatever you like, is what you should do))

If there is a law that says otherwise, I want to see it)))


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

On Sat, 15 Apr 2017 11:47:52 GMT, "l not -l" > wrote:

>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.

without mayo. I only use may when I must in certain things. Never as
a dip or sauce..
Janet US

On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
wrote:

>"l not -l" wrote in message ...
>
>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.
>
>===
>
>Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
>reckon whatever you like, is what you should do))
>
>If there is a law that says otherwise, I want to see it)))

My comment was meant only as a nudge, nudge and a wink. Nothing
nasty. And she understood and took it as intended.
Janet US

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

On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
wrote:

>"l not -l" wrote in message ...
>
>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.
>>
>> not today
>> Janet US
>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.
>
>===
>
>Well, I am not Janet US, nor am I being kind and not biting anyone;-) But
>I
>reckon whatever you like, is what you should do))
>
>If there is a law that says otherwise, I want to see it)))

My comment was meant only as a nudge, nudge and a wink. Nothing
nasty. And she understood and took it as intended.
Janet US

===

Absolutely) Did you miss my )) ?

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

Ophelia wrote:
>
> Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
> reckon whatever you like, is what you should do))
>
> If there is a law that says otherwise, I want to see it)))

Ever eat a dessert with too much sugar?

l not -l wrote:
>
> On a day that you would, would it be with or without mayo? 8-) My
> curiosity was piqued by an earlier mayo controversy thread.

Just in case you are curious... I often do a broiled fillet
of fish with mayo, minced onion, and squeeze of lemon.
Broil until done.

This is salt water fish (many varieties of small ones).
You don't gob tons of mayo on these fillets. Each one
requires only about a tsp or less. When the mayo hits
the raw fish flesh, it melts like butter. It takes so
little mayo that I've always suspected you could skip
it and not really miss it.

That's the old-school locals way here though so I always
put a bit on. Killer finished fillets, that's for sure.

"Gary" wrote in message ...

Ophelia wrote:
>
> Well, I am not Janet US, nor am I being kind and not biting anyone;-) But
> I
> reckon whatever you like, is what you should do))
>
> If there is a law that says otherwise, I want to see it)))

Ever eat a dessert with too much sugar?

==

How very dare you???? As if ... ;-)



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

"Ophelia" > wrote in message
...
>
> Yes it does, and I prefer it not too thick OTOH I like some fish
> breadcrumbed I really don't understand the hooo haaa about it. It is
> all just a matter of preference!

I don't either, for someone to weigh in on something and state their own
preference, or how they cook things is one thing, but to disparage others
for their preferences is another thing entirely, those people have obviously
been bitten by the "directors bug."

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
> Yes it does, and I prefer it not too thick OTOH I like some fish
> breadcrumbed I really don't understand the hooo haaa about it. It is
> all just a matter of preference!

I don't either, for someone to weigh in on something and state their own
preference, or how they cook things is one thing, but to disparage others
for their preferences is another thing entirely, those people have obviously
been bitten by the "directors bug."

Cheri


==

Yes *sigh*


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

On Sat, 15 Apr 2017 11:13:13 -0400, Gary > wrote:

>l not -l wrote:
>>
>> On a day that you would, would it be with or without mayo? 8-) My
>> curiosity was piqued by an earlier mayo controversy thread.
>
>Just in case you are curious... I often do a broiled fillet
>of fish with mayo, minced onion, and squeeze of lemon.
>Broil until done.
>
>This is salt water fish (many varieties of small ones).
>You don't gob tons of mayo on these fillets. Each one
>requires only about a tsp or less. When the mayo hits
>the raw fish flesh, it melts like butter. It takes so
>little mayo that I've always suspected you could skip
>it and not really miss it.
>
>That's the old-school locals way here though so I always
>put a bit on. Killer finished fillets, that's for sure.

When I'd grill fish steaks; halibut, swordfish, shark, etc. I'd
lightly coat them with mayo and they didn't stick. My favorite
condiment for grilled fish steaks is horseradish... even a tiny dab on
cherrystones on the half shell. Horseradish is one of my favorite
ingredients/condiments, wonderful on pot roast.
http://horseradish.org/

On Fri, 14 Apr 2017 22:38:07 -0400, jmcquown >
wrote:

> On 4/14/2017 7:42 PM, sf wrote:
> > On Fri, 14 Apr 2017 19:42:07 GMT, Wayne Boatwright
> > > wrote:
> >
> >> Why no flour?
> >
> > She has gone into the usual RFC attack mode. That recipe only uses 1
> > tablespoon of olive oil, and the trout is dusted in flour not breaded
> > or battered - but I'd eliminate the flour part anyway.
> >
> >
> That was not attack mode. You're the one who wrongly assumed pan seared
> or pan fried also means breaded, battered or floured when I was
> discussing scallops.
>
I was not talking to you and not talking about scallops. Get a life,
Jill.




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

On Sat, 15 Apr 2017 08:51:16 -0600, U.S. Janet B. >
wrote:

> On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
> wrote:
>
> >"l not -l" wrote in message ...
> >
> >
> >On 14-Apr-2017, U.S. Janet B. > wrote:
> >
> >> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
> >>
> >> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
> >> >wrote:
> >> >
> >> >>
> >> >> I imagine that you have all done this before me, but if not . . .
> >> >>
> >> >> go to NYTimes.com and consider signing up for daily delivery of their
> >> >> recipes. It is free and the recipes are not frou-frou. The sign up
> >> >> is located somewhere on their page one.
> >> >>
> >> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
> >> >> Capers for sf but decided not to tweak tails today
> >> >>
> >> >> End of Public Service Announcement
> >> >>
> >> >Bite me, Janet.
> >>
> >> not today
> >> Janet US
> >On a day that you would, would it be with or without mayo? 8-) My
> >curiosity was piqued by an earlier mayo controversy thread.
> >
> >===
> >
> >Well, I am not Janet US, nor am I being kind and not biting anyone;-) But I
> >reckon whatever you like, is what you should do))
> >
> >If there is a law that says otherwise, I want to see it)))
>
> My comment was meant only as a nudge, nudge and a wink. Nothing
> nasty. And she understood and took it as intended.
> Janet US

Indeed!


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