On 1/31/2020 1:06 PM, Boron Elgar wrote:
> On Fri, 31 Jan 2020 12:01:30 -0500, S Viemeister
> > wrote:
>
>> On 1/31/2020 11:38 AM, Boron Elgar wrote:
>>
>>> Mackerel is for cats.
>>>
>> I would have agreed with you - but not after tasting mackeral which had
>> been caught no more than an hour or so before cooking. Bony, but very tasty.
>
> That could be the trick, then.
>
> I've only been near the canned stuff.
>
That's vile stuff. Worse than canned sardines. Fresh is totally different.
I've never bought it, only had it when one of my relatives went fishing,
and shared the catch.

On 1/31/2020 4:53 PM, Bruce wrote:

> What would Native American Indian First Nation food be? Salmon and
> buffalo sushi? Fermented prairie grasses? Deep fried cowboy?
>
Fry bread and pemmican?

On Fri, 31 Jan 2020 19:04:36 -0500, S Viemeister
> wrote:

>On 1/31/2020 4:53 PM, Bruce wrote:
>
>> What would Native American Indian First Nation food be? Salmon and
>> buffalo sushi? Fermented prairie grasses? Deep fried cowboy?
>>
>Fry bread and pemmican?

https://en.wikipedia.org/wiki/Pemmican
https://en.wikipedia.org/wiki/Frybread

On Fri, 31 Jan 2020 18:30:23 -0500, jmcquown >
wrote:

>On 1/30/2020 9:08 PM, wrote:
>> On Thursday, January 30, 2020 at 5:31:07 PM UTC-6, jmcquown wrote:
>>>
>>> Crab cakes, home-cut fries. I haven't decided on a green or yellow
>>> vegetable side yet.
>>>
>>> Jill
>>>
>> Last night I made the Cracker Barrel hash brown casserole and added cubed
>> ham. There's plenty for tonight and another night or two.
>>
>I'm tempted by that hash brown Cracker Barrel casserole! Sure sounds
>like comfort food.
>
>Tonight (1/31) I'm having biscuits and sausage gravy for dinner.
>Breakfast food. I've got a pan of 6 (from frozen) Mary B's biscuits in
>the oven. I've got the cooked breakfast sausage and ingredients to make
>cream gravy. Nice and hot, tasty and filling.
>
>Jill

I went into town today and among other items I bought two packages of
very nice pork chops, one package got frozen, the other got fried for
dinner. with nuked spuds, easy peasy... Jilly loves pork chops, she
can eat half of one.... trying to put ounces on her. The other three
don't like people food but Jilly loves whatever I cook. Pork chops
and burgers are her favorites. Of course she gets cat food too, they
all do... they all like Purina Pro Plan.

On Fri, 31 Jan 2020 19:03:56 -0500, S Viemeister
> wrote:

>On 1/31/2020 1:06 PM, Boron Elgar wrote:
>> On Fri, 31 Jan 2020 12:01:30 -0500, S Viemeister
>> > wrote:
>>
>>> On 1/31/2020 11:38 AM, Boron Elgar wrote:
>>>
>>>> Mackerel is for cats.
>>>>
>>> I would have agreed with you - but not after tasting mackeral which had
>>> been caught no more than an hour or so before cooking. Bony, but very tasty.
>>
>> That could be the trick, then.
>>
>> I've only been near the canned stuff.
>>
>That's vile stuff. Worse than canned sardines. Fresh is totally different.
>I've never bought it, only had it when one of my relatives went fishing,
>and shared the catch.

Yup

On Fri, 31 Jan 2020 19:55:56 -0500, Boron Elgar
> wrote:

>On Fri, 31 Jan 2020 19:03:56 -0500, S Viemeister
> wrote:
>
>>On 1/31/2020 1:06 PM, Boron Elgar wrote:
>>> On Fri, 31 Jan 2020 12:01:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 1/31/2020 11:38 AM, Boron Elgar wrote:
>>>>
>>>>> Mackerel is for cats.
>>>>>
>>>> I would have agreed with you - but not after tasting mackeral which had
>>>> been caught no more than an hour or so before cooking. Bony, but very tasty.
>>>
>>> That could be the trick, then.
>>>
>>> I've only been near the canned stuff.
>>>
>>That's vile stuff. Worse than canned sardines. Fresh is totally different.
>>I've never bought it, only had it when one of my relatives went fishing,
>>and shared the catch.
>
>Yup

Canned mackerel is great for mackerel patties. It's also very cheap,
but I just offer to pay double.

On 2020-01-31 5:02 p.m., Boron Elgar wrote:

>
> Was there a butter dip involved? Perhaps something was added to it.
>
Yes! I never considered that!

> When I was about 22, I spent 2 weeks in Cape Cod touring with a show.
> I had never had lobster before and a close friend, also in the cast
> and who grew up on the Cape, introduced me to it.
>
> Without exaggeration, we spent days eating lobster for breakfast,
> lunch and dinner.

That was somewhat like me in the Dordogne a few years ago, but with foie
gras every evening for dinner:-)

On Friday, January 31, 2020 at 5:30:28 PM UTC-6, jmcquown wrote:
>
> On 1/30/2020 9:08 PM, wrote:
> >
> > Last night I made the Cracker Barrel hash brown casserole and added cubed
> > ham. There's plenty for tonight and another night or two.
> >
> I'm tempted by that hash brown Cracker Barrel casserole! Sure sounds
> like comfort food.
>
It is!
>
> Tonight (1/31) I'm having biscuits and sausage gravy for dinner.
> Breakfast food. I've got a pan of 6 (from frozen) Mary B's biscuits in
> the oven. I've got the cooked breakfast sausage and ingredients to make
> cream gravy. Nice and hot, tasty and filling.
>
> Jill
>
Oh yummmmmm.

On Friday, January 31, 2020 at 6:04:02 PM UTC-6, S Viemeister wrote:
>
> That's vile stuff. Worse than canned sardines.
>
Try the King Oscar brand of canned sardines. Dee-licious.

"jmcquown" > wrote in message
...
> Crab cakes, home-cut fries. I haven't decided on a green or yellow
> vegetable side yet.
>
> Jill

Chicken, stuffing and peas here.

On Fri, 31 Jan 2020 18:51:22 -0700, graham > wrote:

>On 2020-01-31 5:02 p.m., Boron Elgar wrote:
>
>>
>> Was there a butter dip involved? Perhaps something was added to it.
>>
>Yes! I never considered that!
>
>> When I was about 22, I spent 2 weeks in Cape Cod touring with a show.
>> I had never had lobster before and a close friend, also in the cast
>> and who grew up on the Cape, introduced me to it.
>>
>> Without exaggeration, we spent days eating lobster for breakfast,
>> lunch and dinner.
>
>That was somewhat like me in the Dordogne a few years ago, but with foie
>gras every evening for dinner:-)

I could easily deal with that.

On Fri, 31 Jan 2020 22:43:14 -0600, Sqwertz >
wrote:

>On Fri, 31 Jan 2020 13:06:41 -0500, Boron Elgar wrote:
>
>> On Fri, 31 Jan 2020 12:01:30 -0500, S Viemeister
>> > wrote:
>>
>>>On 1/31/2020 11:38 AM, Boron Elgar wrote:
>>>
>>>> Mackerel is for cats.
>>>>
>>>I would have agreed with you - but not after tasting mackeral which had
>>>been caught no more than an hour or so before cooking. Bony, but very tasty.
>>
>> That could be the trick, then.
>>
>> I've only been near the canned stuff.
>
>So then you must love tuna, salmon, and sardines.
>
>-sw

Yes. One could say, then, that I have truly found a difference with
the canned mackerel in that I can make such a distinction.

I prefer the sardines skinless and the salmon red.

On 1/31/2020 9:44 AM, Gary wrote:
> A couple of nights ago I had a can of Progresso soup.
> New England style creamy clam chowder.
> They do a pretty good job with it.

Progresso used to. I bought a can of Progresso New England clam chowder
recently and found it to be rather thin. I had to add a lot of pepper
to it, otherwise it was bland. Then again, no canned soup can compare
to actual clam chowder you can find in restaurants in places such as
Boston. Thick, rich, very creamy.

> Also found a small bag of frozen crab meat in the freezer.
> About 6oz that I had picked and frozen last August.
> So I added the crab to the clam chowder (18.5oz)
> Definitely a nicer taste. I'll do that again.
>
What kind of crab? If you're talking blue crab, they're hardly worth
the effort to catch, cook and pick. 6 oz. of crab meat isn't much.

Glad you were able to flesh out the canned soup with something to make
it better.

Jill

On Sat, 1 Feb 2020 13:45:50 -0500, jmcquown >
wrote:

>On 1/31/2020 9:44 AM, Gary wrote:
>> A couple of nights ago I had a can of Progresso soup.
>> New England style creamy clam chowder.
>> They do a pretty good job with it.
>
>Progresso used to. I bought a can of Progresso New England clam chowder
>recently and found it to be rather thin. I had to add a lot of pepper
>to it, otherwise it was bland. Then again, no canned soup can compare
>to actual clam chowder you can find in restaurants in places such as
>Boston. Thick, rich, very creamy.
>
>> Also found a small bag of frozen crab meat in the freezer.
>> About 6oz that I had picked and frozen last August.
>> So I added the crab to the clam chowder (18.5oz)
>> Definitely a nicer taste. I'll do that again.
>>
>What kind of crab? If you're talking blue crab, they're hardly worth
>the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>
>Glad you were able to flesh out the canned soup with something to make
>it better.
>
>Jill

Most Progresso soups are pretty good for a canned soup, however I
haven't found any canned clam chowder that contains much clam
This pretty good if you add a small can of minced clams.
https://www.amazon.com/Progresso-Hea...pantry&sr=8-16

On 2/1/2020 2:06 PM, wrote:
> On Sat, 1 Feb 2020 13:45:50 -0500, jmcquown >
> wrote:
>
>> On 1/31/2020 9:44 AM, Gary wrote:
>>> A couple of nights ago I had a can of Progresso soup.
>>> New England style creamy clam chowder.
>>> They do a pretty good job with it.
>>
>> Progresso used to. I bought a can of Progresso New England clam chowder
>> recently and found it to be rather thin. I had to add a lot of pepper
>> to it, otherwise it was bland. Then again, no canned soup can compare
>> to actual clam chowder you can find in restaurants in places such as
>> Boston. Thick, rich, very creamy.
>>
>>> Also found a small bag of frozen crab meat in the freezer.
>>> About 6oz that I had picked and frozen last August.
>>> So I added the crab to the clam chowder (18.5oz)
>>> Definitely a nicer taste. I'll do that again.
>>>
>> What kind of crab? If you're talking blue crab, they're hardly worth
>> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>>
>> Glad you were able to flesh out the canned soup with something to make
>> it better.
>>
>> Jill
>
> Most Progresso soups are pretty good for a canned soup, however I
> haven't found any canned clam chowder that contains much clam
> This pretty good if you add a small can of minced clams.
> https://www.amazon.com/Progresso-Hea...pantry&sr=8-16
>
Um, that's the soup we were talking about. I didn't find it to be
"hearty". It was thin. I'm not going to buy (or order) cans of minced
clams to doctor up a can of Progresso soup. I'm not adding Gary's 6 oz.
of frozen picked crab meat to it, either. It's canned soup. Progresso
has gone downhill in my experience, just like most canned soups have.

Jill

jmcquown wrote:

> On 1/31/2020 9:44 AM, Gary wrote:
> > A couple of nights ago I had a can of Progresso soup.
> > New England style creamy clam chowder.
> > They do a pretty good job with it.
>
> Progresso used to. I bought a can of Progresso New England clam
> chowder recently and found it to be rather thin. I had to add a lot
> of pepper to it, otherwise it was bland. Then again, no canned soup
> can compare to actual clam chowder you can find in restaurants in
> places such as Boston. Thick, rich, very creamy.

I think the progresso clam chowder is ok. It's a no-muss, no fuss sort
of cooking I like for a fast work lunch where you just grab a can and
something to nuke it in and go.


> > Also found a small bag of frozen crab meat in the freezer.
> > About 6oz that I had picked and frozen last August.
> > So I added the crab to the clam chowder (18.5oz)
> > Definitely a nicer taste. I'll do that again.
> >
> What kind of crab? If you're talking blue crab, they're hardly worth
> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.

Probably was local blue crab and they are bigger up north here and
taste good. Also plentiful so much that we say they crawl up the banks
to get away from the crowds down there.

On 2/1/2020 5:02 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 1/31/2020 9:44 AM, Gary wrote:
>>> A couple of nights ago I had a can of Progresso soup.
>>> New England style creamy clam chowder.
>>> They do a pretty good job with it.
>>
>> Progresso used to. I bought a can of Progresso New England clam
>> chowder recently and found it to be rather thin. I had to add a lot
>> of pepper to it, otherwise it was bland. Then again, no canned soup
>> can compare to actual clam chowder you can find in restaurants in
>> places such as Boston. Thick, rich, very creamy.
>
> I think the progresso clam chowder is ok. It's a no-muss, no fuss sort
> of cooking I like for a fast work lunch where you just grab a can and
> something to nuke it in and go.
>
>
>>> Also found a small bag of frozen crab meat in the freezer.
>>> About 6oz that I had picked and frozen last August.
>>> So I added the crab to the clam chowder (18.5oz)
>>> Definitely a nicer taste. I'll do that again.
>>>
>> What kind of crab? If you're talking blue crab, they're hardly worth
>> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>
> Probably was local blue crab and they are bigger up north here and
> taste good. Also plentiful so much that we say they crawl up the banks
> to get away from the crowds down there.
>
Okay... I don't live on a beach where crabs crawl out of the water. The
blue crab down here are small and not worth the trouble to go picking to
net 4-6 oz. of meat to add to mediocre canned soup.

Jill

On 2/1/2020 5:08 PM, jmcquown wrote:
> On 2/1/2020 5:02 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 1/31/2020 9:44 AM, Gary wrote:
>>>> A couple of nights ago I had a can of Progresso soup.
>>>> New England style creamy clam chowder.
>>>> They do a pretty good job with it.
>>>
>>> Progresso used to.Â* I bought a can of Progresso New England clam
>>> chowder recently and found it to be rather thin.Â* I had to add a lot
>>> of pepper to it, otherwise it was bland.Â* Then again, no canned soup
>>> can compare to actual clam chowder you can find in restaurants in
>>> places such as Boston.Â* Thick, rich, very creamy.
>>
>> I think the progresso clam chowder is ok.Â* It's a no-muss, no fuss sort
>> of cooking I like for a fast work lunch where you just grab a can and
>> something to nuke it in and go.
>>
>>>> Also found a small bag of frozen crab meat in the freezer.
>>>> About 6oz that I had picked and frozen last August.
>>>> So I added the crab to the clam chowder (18.5oz)
>>>> Definitely a nicer taste. I'll do that again.Â*
>>>>
>>> What kind of crab?Â* If you're talking blue crab, they're hardly worth
>>> the effort to catch, cook and pick.Â* 6 oz. of crab meat isn't much.
>>
>> Probably was local blue crab and they are bigger up north here and
>> taste good.Â* Also plentiful so much that we say they crawl up the banks
>> to get away from the crowds down there.
>>
> Okay... I don't live on a beach where crabs crawl out of the water.Â* The
> blue crab down here are small and not worth the trouble to go picking to
> net 4-6 oz. of meat to add to mediocre canned soup.
>
> Jill

About 60 years ago we used to go crabbing in the bays of New Jersey. At
the end of the day three of us would have a good catch or large crabs.
As demand grew and commercial crabbing improved, the catch was less and
the crabs smaller.

Eating crabs was as much a social event as a meal. Picnic table spread
with newspaper for the shells and cold beer. Simple sides like potato
salad.

On 2/1/2020 5:37 PM, Ed Pawlowski wrote:
> On 2/1/2020 5:08 PM, jmcquown wrote:
>> On 2/1/2020 5:02 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 1/31/2020 9:44 AM, Gary wrote:
>>>>> A couple of nights ago I had a can of Progresso soup.
>>>>> New England style creamy clam chowder.
>>>>> They do a pretty good job with it.
>>>>
>>>> Progresso used to.Â* I bought a can of Progresso New England clam
>>>> chowder recently and found it to be rather thin.Â* I had to add a lot
>>>> of pepper to it, otherwise it was bland.Â* Then again, no canned soup
>>>> can compare to actual clam chowder you can find in restaurants in
>>>> places such as Boston.Â* Thick, rich, very creamy.
>>>
>>> I think the progresso clam chowder is ok.Â* It's a no-muss, no fuss sort
>>> of cooking I like for a fast work lunch where you just grab a can and
>>> something to nuke it in and go.
>>>
>>>>> Also found a small bag of frozen crab meat in the freezer.
>>>>> About 6oz that I had picked and frozen last August.
>>>>> So I added the crab to the clam chowder (18.5oz)
>>>>> Definitely a nicer taste. I'll do that again.Â*
>>>>>
>>>> What kind of crab?Â* If you're talking blue crab, they're hardly worth
>>>> the effort to catch, cook and pick.Â* 6 oz. of crab meat isn't much.
>>>
>>> Probably was local blue crab and they are bigger up north here and
>>> taste good.Â* Also plentiful so much that we say they crawl up the banks
>>> to get away from the crowds down there.
>>>
>> Okay... I don't live on a beach where crabs crawl out of the water.
>> The blue crab down here are small and not worth the trouble to go
>> picking to net 4-6 oz. of meat to add to mediocre canned soup.
>>
>> Jill
>
> About 60 years ago we used to go crabbing in the bays of New Jersey.Â* At
> the end of the day three of us would have a good catch or large crabs.
> As demand grew and commercial crabbing improved, the catch was less and
> the crabs smaller.
>
> Eating crabs was as much a social event as a meal.Â* Picnic table spread
> with newspaper for the shells and cold beer.Â* Simple sides like potato
> salad.

Yep, a social event. 60 years ago the blue crab here in SC were
probably bigger. 30 years ago when I went crabbing with my dad, not so
much. Tasty but small and a lot of work picking out the meat. 4 oz?
Hardly enough meat to stash in the freezer to add to mediocre canned soup.

Jill

On 2/1/2020 6:18 PM, jmcquown wrote:
> On 2/1/2020 5:37 PM, Ed Pawlowski wrote:
>> On 2/1/2020 5:08 PM, jmcquown wrote:
>>> On 2/1/2020 5:02 PM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 1/31/2020 9:44 AM, Gary wrote:
>>>>>> A couple of nights ago I had a can of Progresso soup.
>>>>>> New England style creamy clam chowder.
>>>>>> They do a pretty good job with it.
>>>>>
>>>>> Progresso used to.Â* I bought a can of Progresso New England clam
>>>>> chowder recently and found it to be rather thin.Â* I had to add a lot
>>>>> of pepper to it, otherwise it was bland.Â* Then again, no canned soup
>>>>> can compare to actual clam chowder you can find in restaurants in
>>>>> places such as Boston.Â* Thick, rich, very creamy.
>>>>
>>>> I think the progresso clam chowder is ok.Â* It's a no-muss, no fuss sort
>>>> of cooking I like for a fast work lunch where you just grab a can and
>>>> something to nuke it in and go.
>>>>
>>>>>> Also found a small bag of frozen crab meat in the freezer.
>>>>>> About 6oz that I had picked and frozen last August.
>>>>>> So I added the crab to the clam chowder (18.5oz)
>>>>>> Definitely a nicer taste. I'll do that again.Â*
>>>>>>
>>>>> What kind of crab?Â* If you're talking blue crab, they're hardly worth
>>>>> the effort to catch, cook and pick.Â* 6 oz. of crab meat isn't much.
>>>>
>>>> Probably was local blue crab and they are bigger up north here and
>>>> taste good.Â* Also plentiful so much that we say they crawl up the banks
>>>> to get away from the crowds down there.
>>>>
>>> Okay... I don't live on a beach where crabs crawl out of the water.
>>> The blue crab down here are small and not worth the trouble to go
>>> picking to net 4-6 oz. of meat to add to mediocre canned soup.
>>>
>>> Jill
>>
>> About 60 years ago we used to go crabbing in the bays of New Jersey.
>> At the end of the day three of us would have a good catch or large
>> crabs. As demand grew and commercial crabbing improved, the catch was
>> less and the crabs smaller.
>>
>> Eating crabs was as much a social event as a meal.Â* Picnic table
>> spread with newspaper for the shells and cold beer.Â* Simple sides like
>> potato salad.
>
> Yep, a social event.Â* 60 years ago the blue crab here in SC were
> probably bigger.Â* 30 years ago when I went crabbing with my dad, not so
> much.Â* Tasty but small and a lot of work picking out the meat.Â* 4 oz?
> Hardly enough meat to stash in the freezer to add to mediocre canned soup.
>
> Jill

It will never happen but what the oceans need is a couple of years of no
fishing I've heard stories from fishermen that most species were more
plentiful and larger many years ago. Cod is popular in the New England
areas and I'm told a hundred years ago they were at least two feet
longer since they had more time to grow. Same with lobster where 1 1/4
pound is the minimum today, the 3 and 4 pound were common.

World population and demand were a lot less then too. Farmed fish help
in quantity but not quality.

On Sat, 1 Feb 2020 21:13:53 -0500, Ed Pawlowski wrote:

> I've heard stories from fishermen that most species were more
> plentiful and larger many years ago. Cod is popular in the New England
> areas and I'm told a hundred years ago they were at least two feet
> longer since they had more time to grow.

We were taught in school that the Cartier expedition noted that the fish
schools in the Grand Banks were so thick that they slowed down their ship.

Ed Pawlowski wrote:

> On 2/1/2020 5:08 PM, jmcquown wrote:
> > On 2/1/2020 5:02 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 1/31/2020 9:44 AM, Gary wrote:
> > > > > A couple of nights ago I had a can of Progresso soup.
> > > > > New England style creamy clam chowder.
> > > > > They do a pretty good job with it.
> > > >
> > > > Progresso used to.Â* I bought a can of Progresso New England clam
> > > > chowder recently and found it to be rather thin.Â* I had to add
> > > > a lot of pepper to it, otherwise it was bland.Â* Then again, no
> > > > canned soup can compare to actual clam chowder you can find in
> > > > restaurants in places such as Boston.Â* Thick, rich, very
> > > > creamy.
> > >
> > > I think the progresso clam chowder is ok.Â* It's a no-muss, no
> > > fuss sort of cooking I like for a fast work lunch where you just
> > > grab a can and something to nuke it in and go.
> > >
> > > > > Also found a small bag of frozen crab meat in the freezer.
> > > > > About 6oz that I had picked and frozen last August.
> > > > > So I added the crab to the clam chowder (18.5oz)
> > > > > Definitely a nicer taste. I'll do that again.Â*
> > > > >
> > > > What kind of crab?Â* If you're talking blue crab, they're hardly
> > > > worth the effort to catch, cook and pick.Â* 6 oz. of crab meat
> > > > isn't much.
> > >
> > > Probably was local blue crab and they are bigger up north here and
> > > taste good.Â* Also plentiful so much that we say they crawl up the
> > > banks to get away from the crowds down there.
> > >
> > Okay... I don't live on a beach where crabs crawl out of the
> > water.Â* The blue crab down here are small and not worth the
> > trouble to go picking to net 4-6 oz. of meat to add to mediocre
> > canned soup.
> >
> > Jill
>
> About 60 years ago we used to go crabbing in the bays of New Jersey.
> At the end of the day three of us would have a good catch or large
> crabs. As demand grew and commercial crabbing improved, the catch was
> less and the crabs smaller.
>
> Eating crabs was as much a social event as a meal. Picnic table
> spread with newspaper for the shells and cold beer. Simple sides
> like potato salad.

People do that here too at First Landing state park. They have to be 5
inches from tip to tip to be legal (though I've seen smaller). Females
carrying eggs are to be thrown back to breed.

Generally folks are pretty good about following the rules here, which
is probaby why it's a sustainable type of activity.

Boron Elgar wrote:
>
> Frozen crab? Nah. I mean, if you are looking for King legs or whole
> crab to pick yourself or just heat and dip, sure, go on, but already
> picked and ready to use for crab cakes or other recipes- go with
> pasteurized & refrigerated cans/container every time. Stuff is perfect
> for that.

I agree. I only neglected to mention that as I don't know how
widely available that is. Also don't know if it's seasonal
or not.

Boron Elgar wrote:
>
> Cindy Hamilton wrote:
> > I'm usually overwhelmed by mackerel.
>
> Mackerel is for cats.

MEOW! I've never had mackeral but you two have me interested
in giving it a try now.

Bruce wrote:
>
> That's one of my favourite fish. I don't mind that fish tastes of
> fish. If I had a problem with the taste of fish, I wouldn't eat fish.

If you like fish that tastes of fish, any slightly out of date
seafood will taste like fish.
Day old sashimi is your friend.

Bruce wrote:
> Smoked mackerel is great. Mackerel patties are great. Indonesian style
> mackerel is great. A fresh mackerel filet fried in olive oil is great.
> It's good that mackerel isn't very popular. Keeps the price down.

Dammit, you're making it sound good to me.
I'm going to look for some. Never had it.

Bruce wrote:
>
> dsi1 wrote:
> >Why yes, being conservative means that you ain't going
> >to eat no raw fish. My kids love Indian food.
>
> Paying attention, Gary?

I won't eat any raw meat. Many people in the past have
died eating raw seafood. No thanks.

Not just the risks, but a bit of cooking enhances the taste.

Bruce wrote:
>
> Gary wrote:
> >A couple of nights ago I had a can of Progresso soup.
> >New England style creamy clam chowder.
> >They do a pretty good job with it.
>
> Define "good job".

Tasty

Ed Pawlowski wrote:

> On 2/1/2020 6:18 PM, jmcquown wrote:
> > On 2/1/2020 5:37 PM, Ed Pawlowski wrote:
> > > On 2/1/2020 5:08 PM, jmcquown wrote:
> > > > On 2/1/2020 5:02 PM, cshenk wrote:
> > > > > jmcquown wrote:
> > > > >
> > > > > > On 1/31/2020 9:44 AM, Gary wrote:
> > > > > > > A couple of nights ago I had a can of Progresso soup.
> > > > > > > New England style creamy clam chowder.
> > > > > > > They do a pretty good job with it.
> > > > > >
> > > > > > Progresso used to.Â* I bought a can of Progresso New England
> > > > > > clam chowder recently and found it to be rather thin.Â* I
> > > > > > had to add a lot of pepper to it, otherwise it was bland.Â*
> > > > > > Then again, no canned soup can compare to actual clam
> > > > > > chowder you can find in restaurants in places such as
> > > > > > Boston.Â* Thick, rich, very creamy.
> > > > >
> > > > > I think the progresso clam chowder is ok.Â* It's a no-muss, no
> > > > > fuss sort of cooking I like for a fast work lunch where you
> > > > > just grab a can and something to nuke it in and go.
> > > > >
> > > > > > > Also found a small bag of frozen crab meat in the freezer.
> > > > > > > About 6oz that I had picked and frozen last August.
> > > > > > > So I added the crab to the clam chowder (18.5oz)
> > > > > > > Definitely a nicer taste. I'll do that again.Â*
> > > > > > >
> > > > > > What kind of crab?Â* If you're talking blue crab, they're
> > > > > > hardly worth the effort to catch, cook and pick.Â* 6 oz. of
> > > > > > crab meat isn't much.
> > > > >
> > > > > Probably was local blue crab and they are bigger up north
> > > > > here and taste good.Â* Also plentiful so much that we say they
> > > > > crawl up the banks to get away from the crowds down there.
> > > > >
> > > > Okay... I don't live on a beach where crabs crawl out of the
> > > > water. The blue crab down here are small and not worth the
> > > > trouble to go picking to net 4-6 oz. of meat to add to
> > > > mediocre canned soup.
> > > >
> > > > Jill
> > >
> > > About 60 years ago we used to go crabbing in the bays of New
> > > Jersey. At the end of the day three of us would have a good
> > > catch or large crabs. As demand grew and commercial crabbing
> > > improved, the catch was less and the crabs smaller.
> > >
> > > Eating crabs was as much a social event as a meal.Â* Picnic table
> > > spread with newspaper for the shells and cold beer.Â* Simple sides
> > > like potato salad.
> >
> > Yep, a social event.Â* 60 years ago the blue crab here in SC were
> > probably bigger.Â* 30 years ago when I went crabbing with my dad,
> > not so much.Â* Tasty but small and a lot of work picking out the
> > meat.Â* 4 oz? Hardly enough meat to stash in the freezer to add to
> > mediocre canned soup.
> >
> > Jill
>
> It will never happen but what the oceans need is a couple of years of
> no fishing I've heard stories from fishermen that most species were
> more plentiful and larger many years ago. Cod is popular in the New
> England areas and I'm told a hundred years ago they were at least two
> feet longer since they had more time to grow. Same with lobster
> where 1 1/4 pound is the minimum today, the 3 and 4 pound were common.
>
> World population and demand were a lot less then too. Farmed fish
> help in quantity but not quality.

We eat a lot of seafood here but try to stick to sustainable types.
Some types of farmed fish are more sustainable than others. Farm
raised catfish or trout are fine with us! USA farmed Shrimp. Look for
the Best Aquaculture Practices (blue and white) label.

On Sun, 02 Feb 2020 11:51:57 -0500, Gary > wrote:

>Bruce wrote:
>> Smoked mackerel is great. Mackerel patties are great. Indonesian style
>> mackerel is great. A fresh mackerel filet fried in olive oil is great.
>> It's good that mackerel isn't very popular. Keeps the price down.
>
>Dammit, you're making it sound good to me.
>I'm going to look for some. Never had it.

As far as I know, there are 2 types: the oily small ones (Atlantic?)
that I know from the Netherlands and the drier bigger ones (Pacific?)
that I know from Australia.

On Sun, 02 Feb 2020 11:52:49 -0500, Gary > wrote:

>Bruce wrote:
>>
>> dsi1 wrote:
>> >Why yes, being conservative means that you ain't going
>> >to eat no raw fish. My kids love Indian food.
>>
>> Paying attention, Gary?
>
>I won't eat any raw meat. Many people in the past have
>died eating raw seafood. No thanks.
>
>Not just the risks, but a bit of cooking enhances the taste.

That's why I asked if you were paying attention. You were just
correctly classified as a conservative.

On Sun, 02 Feb 2020 11:51:07 -0500, Gary > wrote:

>Boron Elgar wrote:
>>
>> Cindy Hamilton wrote:
>> > I'm usually overwhelmed by mackerel.
>>
>> Mackerel is for cats.
>
>MEOW! I've never had mackeral but you two have me interested
>in giving it a try now.

It's a very fishy fish. People who have a problem with that, tend to
say it's for cats.

On Sun, 02 Feb 2020 11:51:38 -0500, Gary > wrote:

>Bruce wrote:
>>
>> That's one of my favourite fish. I don't mind that fish tastes of
>> fish. If I had a problem with the taste of fish, I wouldn't eat fish.
>
>If you like fish that tastes of fish, any slightly out of date
>seafood will taste like fish.
>Day old sashimi is your friend.

Raw fish has to be very fresh.

On Sun, 02 Feb 2020 11:53:18 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Gary wrote:
>> >A couple of nights ago I had a can of Progresso soup.
>> >New England style creamy clam chowder.
>> >They do a pretty good job with it.
>>
>> Define "good job".
>
>Tasty

Not with the ingredients that you snipped.

On 2020-02-02 11:50 a.m., Gary wrote:
> Boron Elgar wrote:
>>
>> Frozen crab? Nah. I mean, if you are looking for King legs or whole
>> crab to pick yourself or just heat and dip, sure, go on, but already
>> picked and ready to use for crab cakes or other recipes- go with
>> pasteurized & refrigerated cans/container every time. Stuff is perfect
>> for that.
>
> I agree. I only neglected to mention that as I don't know how
> widely available that is. Also don't know if it's seasonal
> or not.
>

When my wife got it she fried it and served it with a sauce with butter,
lemon and capers. It was very good. I was surprised.

Bruce wrote:
>
> I wrote:
>
> >Bruce wrote:
> >> Define "good job".
> >
> >Tasty
>
> Not with the ingredients that you snipped.

I always crop posts to not go long.
The ingredients that I snipped combined to make it tasty.

I have no problem with them, why should you? I'm the one
that ate (and enjoyed) it.

On Sun, 02 Feb 2020 12:32:24 -0500, Gary > wrote:

>Bruce wrote:
>>
>> I wrote:
>>
>> >Bruce wrote:
>> >> Define "good job".
>> >
>> >Tasty
>>
>> Not with the ingredients that you snipped.
>
>I always crop posts to not go long.
>The ingredients that I snipped combined to make it tasty.
>
>I have no problem with them, why should you? I'm the one
>that ate (and enjoyed) it.

That's just wonderful. But if you reply to my post while removing 90%
of it, communication becomes a bit murky.

On Sunday, February 2, 2020 at 11:51:06 AM UTC-5, Gary wrote:
> Bruce wrote:
> >
> > dsi1 wrote:
> > >Why yes, being conservative means that you ain't going
> > >to eat no raw fish. My kids love Indian food.
> >
> > Paying attention, Gary?
>
> I won't eat any raw meat. Many people in the past have
> died eating raw seafood. No thanks.

People have died from pet ferrets. I guess you've just got to pick
your risk.

Cindy Hamilton

On Sun, 2 Feb 2020 09:51:25 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 2, 2020 at 11:51:06 AM UTC-5, Gary wrote:
>> Bruce wrote:
>> >
>> > dsi1 wrote:
>> > >Why yes, being conservative means that you ain't going
>> > >to eat no raw fish. My kids love Indian food.
>> >
>> > Paying attention, Gary?
>>
>> I won't eat any raw meat. Many people in the past have
>> died eating raw seafood. No thanks.
>
>People have died from pet ferrets. I guess you've just got to pick
>your risk.

Gary only eats pureed food. People have been known to choke on their
food and die. Pureed food is much safer.

On 2020 Jan 31, , Bruce wrote
(in >):

> I don't think conservative meat addicts in your fly-over states will
> easily eat fish. It's not what their mommy and daddy taught them. Fish
> are also hard to catch with a gun. You'd have to get all wet.

Nah. Im also a trout fisherman. The Nevada state tree is right behind
me. Notice no bullet holes in the trout. They were fly fished. I tied the
flies myself.
Oh...and I killed a rattlesnake, skinned it and made the hatband. Those
were the days, my friend. Spilling my past atrocities to you is cathartic.
Can you even imagine my savage, recreational life?

<https://i.postimg.cc/cHtdLD0f/Rubytrout.jpg>

leo, the monster