If you like marshmallows on your pizza and Lay's chips with your
dinner, you're going to love M&M's with your Greek salad.

<https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>

On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce wrote:
> If you like marshmallows on your pizza and Lay's chips with your
> dinner, you're going to love M&M's with your Greek salad.
>
> <https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>

Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight was pescatarian.
I made fried tilapia, cheesy spinach, and to please my son, box mac&cheese. We had
key limes to squeeze onto the fish. Interestingly, the regular (Persian) limes are a
cross between key limes and lemons.

--Bryan

On Sat, 2 Jan 2021 17:07:33 -0800 (PST), Bryan Simmons
> wrote:

>On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce wrote:
>> If you like marshmallows on your pizza and Lay's chips with your
>> dinner, you're going to love M&M's with your Greek salad.
>>
>> <https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>
>
>Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight was pescatarian.
>I made fried tilapia, cheesy spinach, and to please my son, box mac&cheese. We had
>key limes to squeeze onto the fish. Interestingly, the regular (Persian) limes are a
>cross between key limes and lemons.

Sounds good. After Chernobyl, we were told not to combine spinach and
fish, but that's probably old news now.

We eat a lot of fried fish, although lately more and more tempeh. We
have a few small Tahitian lime trees, but they're not in season. Our
big lemon tree seems to be in season all year round.

On Saturday, January 2, 2021 at 3:07:37 PM UTC-10, wrote:
> On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce wrote:
> > If you like marshmallows on your pizza and Lay's chips with your
> > dinner, you're going to love M&M's with your Greek salad.
> >
> > <https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>
> Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight was pescatarian.
> I made fried tilapia, cheesy spinach, and to please my son, box mac&cheese. We had
> key limes to squeeze onto the fish. Interestingly, the regular (Persian) limes are a
> cross between key limes and lemons.
>
> --Bryan
I saw some fish in the market yesterday. It was kind of pricey. I didn't get it.
https://photos.app.goo.gl/NWycWPMTQ5LCryCS9

On Saturday, January 2, 2021 at 7:15:53 PM UTC-6, Master Bruce wrote:
> On Sat, 2 Jan 2021 17:07:33 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce wrote:
> >> If you like marshmallows on your pizza and Lay's chips with your
> >> dinner, you're going to love M&M's with your Greek salad.
> >>
> >> <https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>
> >
> >Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight was pescatarian.
> >I made fried tilapia, cheesy spinach, and to please my son, box mac&cheese. We had
> >key limes to squeeze onto the fish. Interestingly, the regular (Persian) limes are a
> >cross between key limes and lemons.
> Sounds good. After Chernobyl, we were told not to combine spinach and
> fish, but that's probably old news now.
>
I'd never heard of that. I did a little looking around and found this.

https://www.sciencedaily.com/release...0903204800.htm
>
> We eat a lot of fried fish, although lately more and more tempeh. We
> have a few small Tahitian lime trees, but they're not in season. Our
> big lemon tree seems to be in season all year round.
>
Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
and deep fried. When my son moves out, we'll have it 2 or 3 times a week.

https://www.andysseasoning.com/?wpsc...-fish-breading

--Bryan

On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:


>>
>> We eat a lot of fried fish, although lately more and more tempeh. We
>> have a few small Tahitian lime trees, but they're not in season. Our
>> big lemon tree seems to be in season all year round.
>>
> Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
> and deep fried. When my son moves out, we'll have it 2 or 3 times a week.
>
I always ignore the lemon wedge served with fish in restaurants. I really
don't see the point.

On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons
> wrote:

>On Saturday, January 2, 2021 at 7:15:53 PM UTC-6, Master Bruce wrote:
>> On Sat, 2 Jan 2021 17:07:33 -0800 (PST), Bryan Simmons
>> > wrote:
>>
>> >On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce wrote:
>> >> If you like marshmallows on your pizza and Lay's chips with your
>> >> dinner, you're going to love M&M's with your Greek salad.
>> >>
>> >> <https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>
>> >
>> >Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight was pescatarian.
>> >I made fried tilapia, cheesy spinach, and to please my son, box mac&cheese. We had
>> >key limes to squeeze onto the fish. Interestingly, the regular (Persian) limes are a
>> >cross between key limes and lemons.
>> Sounds good. After Chernobyl, we were told not to combine spinach and
>> fish, but that's probably old news now.
>>
>I'd never heard of that. I did a little looking around and found this.
>
>https://www.sciencedaily.com/release...0903204800.htm

It was something about combining fish and leafy vegetables, especially
spinach. And about nitrites turning into nitrates or the other way
around. But it's probably not relevant anymore or it would be all over
the Internet.

On Sun, 3 Jan 2021 11:51:25 -0700, Graham > wrote:

>On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:
>
>
>>>
>>> We eat a lot of fried fish, although lately more and more tempeh. We
>>> have a few small Tahitian lime trees, but they're not in season. Our
>>> big lemon tree seems to be in season all year round.
>>>
>> Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
>> and deep fried. When my son moves out, we'll have it 2 or 3 times a week.
>>
>I always ignore the lemon wedge served with fish in restaurants. I really
>don't see the point.

The point is to squeeze a bit over your fish for a refreshing accent

On 2021-01-03 11:58 a.m., Master Bruce wrote:
> On Sun, 3 Jan 2021 11:51:25 -0700, Graham > wrote:
>
>> On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:
>>
>>
>>>>
>>>> We eat a lot of fried fish, although lately more and more tempeh. We
>>>> have a few small Tahitian lime trees, but they're not in season. Our
>>>> big lemon tree seems to be in season all year round.
>>>>
>>> Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
>>> and deep fried. When my son moves out, we'll have it 2 or 3 times a week.
>>>
>> I always ignore the lemon wedge served with fish in restaurants. I really
>> don't see the point.
>
> The point is to squeeze a bit over your fish for a refreshing accent
>
>
I don't find it so. However, with gin........:-)

dsi1 wrote:

> On Saturday, January 2, 2021 at 3:07:37 PM UTC-10,
> wrote:
> > On Saturday, January 2, 2021 at 6:38:15 PM UTC-6, Master Bruce
> > wrote:
> > > If you like marshmallows on your pizza and Lay's chips with your
> > > dinner, you're going to love M&M's with your Greek salad.
> > >
> > >
<https://www.dailymail.co.uk/femail/article-9103103/Man-horrifies-Twitter-Greek-salad-stuffed-M-M-cookie.html>
> > Hey, Bruce, did you notice my vegan lunch post? Our dinner tonight
> > was pescatarian. I made fried tilapia, cheesy spinach, and to
> > please my son, box mac&cheese. We had key limes to squeeze onto the
> > fish. Interestingly, the regular (Persian) limes are a cross
> > between key limes and lemons.
> >
> > --Bryan
> I saw some fish in the market yesterday. It was kind of pricey. I
> didn't get it. https://photos.app.goo.gl/NWycWPMTQ5LCryCS9

I'd have passed too!

Graham wrote:

> On 2021-01-03 11:58 a.m., Master Bruce wrote:
> >On Sun, 3 Jan 2021 11:51:25 -0700, Graham > wrote:
> >
> > > On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:
> > >
> > >
> > > > >
> > > > > We eat a lot of fried fish, although lately more and more
> > > > > tempeh. We have a few small Tahitian lime trees, but they're
> > > > > not in season. Our big lemon tree seems to be in season all
> > > > > year round.
> > > > >
> > > > Fried fish with lime or lemon is a favorite, coated with
> > > > seasoned corn meal and deep fried. When my son moves out,
> > > > we'll have it 2 or 3 times a week.
> > > >
> > > I always ignore the lemon wedge served with fish in restaurants.
> > > I really don't see the point.
> >
> > The point is to squeeze a bit over your fish for a refreshing accent
> >
> >
> I don't find it so. However, with gin........:-)

I've never really 'gotten' the lemon juice with fish. I sometimes use
a lemon pepper seasoning, but not the juice.

That said though, I recall a dish in the Philippenes that was tiny
crusty fried crabs with vinegar and calamansi (similar to lime) as a
dip. It was very good.

A google shows some very like them and leads to Cambodian cooking but
there are others like India and such that you see.

On Sunday, January 3, 2021 at 1:10:10 PM UTC-6, Graham wrote:
> On 2021-01-03 11:58 a.m., Master Bruce wrote:
> > On Sun, 3 Jan 2021 11:51:25 -0700, Graham > wrote:
> >
> >> On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:
> >>
> >>
> >>>>
> >>>> We eat a lot of fried fish, although lately more and more tempeh. We
> >>>> have a few small Tahitian lime trees, but they're not in season. Our
> >>>> big lemon tree seems to be in season all year round.
> >>>>
> >>> Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
> >>> and deep fried. When my son moves out, we'll have it 2 or 3 times a week.
> >>>
> >> I always ignore the lemon wedge served with fish in restaurants. I really
> >> don't see the point.
> >
> > The point is to squeeze a bit over your fish for a refreshing accent
>
I like the fish drenched in citrus. Swimming in it.
>
> >
> >
> I don't find it so. However, with gin........:-)
>
Gin, I find repulsive. It stinks like the bushes that were in front of my
mother's house.

--Bryan

On Sun, 3 Jan 2021 13:00:04 -0800 (PST), Bryan Simmons
> wrote:

>On Sunday, January 3, 2021 at 1:10:10 PM UTC-6, Graham wrote:
>> On 2021-01-03 11:58 a.m., Master Bruce wrote:
>> > On Sun, 3 Jan 2021 11:51:25 -0700, Graham > wrote:
>> >
>> >> On Sun, 3 Jan 2021 10:42:52 -0800 (PST), Bryan Simmons wrote:
>> >>
>> >>
>> >>>>
>> >>>> We eat a lot of fried fish, although lately more and more tempeh. We
>> >>>> have a few small Tahitian lime trees, but they're not in season. Our
>> >>>> big lemon tree seems to be in season all year round.
>> >>>>
>> >>> Fried fish with lime or lemon is a favorite, coated with seasoned corn meal
>> >>> and deep fried. When my son moves out, we'll have it 2 or 3 times a week.
>> >>>
>> >> I always ignore the lemon wedge served with fish in restaurants. I really
>> >> don't see the point.
>> >
>> > The point is to squeeze a bit over your fish for a refreshing accent
>>
>I like the fish drenched in citrus. Swimming in it.
>>
>> >
>> >
>> I don't find it so. However, with gin........:-)
>>
>Gin, I find repulsive. It stinks like the bushes that were in front of my
>mother's house.

I like all liquor except bourbon and dark rum. I keep trying them
occasionally and I bet I'll end up liking them. As long as they're not
sweet. Sweet alcohol is one of my few dislikes.

On 1/3/2021 3:18 PM, cshenk wrote:

>>>>>
>>>> I always ignore the lemon wedge served with fish in restaurants.
>>>> I really don't see the point.
>>>
>>> The point is to squeeze a bit over your fish for a refreshing accent
>>>
>>>
>> I don't find it so. However, with gin........:-)
>
> I've never really 'gotten' the lemon juice with fish. I sometimes use
> a lemon pepper seasoning, but not the juice.

Depends on the fish. Adds a nice flavor to white fish, not so needed on
a grilled swordfish.

Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
burger? Same thing, personal preference.

On Sunday, January 3, 2021 at 4:02:28 PM UTC-6, Ed Pawlowski wrote:
> On 1/3/2021 3:18 PM, cshenk wrote:
>
> >>>>>
> >>>> I always ignore the lemon wedge served with fish in restaurants.
> >>>> I really don't see the point.
> >>>
> >>> The point is to squeeze a bit over your fish for a refreshing accent
> >>>
> >>>
> >> I don't find it so. However, with gin........:-)
> >
> > I've never really 'gotten' the lemon juice with fish. I sometimes use
> > a lemon pepper seasoning, but not the juice.
> Depends on the fish. Adds a nice flavor to white fish, not so needed on
> a grilled swordfish.
>
> Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
> burger? Same thing, personal preference.

Sometimes I put ketchup on a burger. When I do, I feel like a pervert.

--Bryan

On 1/3/2021 4:42 PM, Master Bruce wrote:

>>>
>>>>
>>>>
>>> I don't find it so. However, with gin........:-)
>>>
>> Gin, I find repulsive. It stinks like the bushes that were in front of my
>> mother's house.
>
> I like all liquor except bourbon and dark rum. I keep trying them
> occasionally and I bet I'll end up liking them. As long as they're not
> sweet. Sweet alcohol is one of my few dislikes.
>

There are many different styles of gin and the good ones don't reek of
juniper. I can enjoy a G & T on occasion.

I always have vodka in the house but never drink it myself. Has no
flavor. Rum is good for mixed drinks

I do enjoy sipping a nice bourbon or quality Scotch. Cheap Scotch is
like drinking iodine.

I never do shots. Never saw the reason except to get drunk.

On Sun, 3 Jan 2021 17:20:13 -0500, Ed Pawlowski > wrote:

>On 1/3/2021 4:42 PM, Master Bruce wrote:
>
>> I like all liquor except bourbon and dark rum. I keep trying them
>> occasionally and I bet I'll end up liking them. As long as they're not
>> sweet. Sweet alcohol is one of my few dislikes.
>>
>There are many different styles of gin and the good ones don't reek of
>juniper. I can enjoy a G & T on occasion.

A lot of gin is fake.

>I always have vodka in the house but never drink it myself. Has no
>flavor. Rum is good for mixed drinks
>
>I do enjoy sipping a nice bourbon or quality Scotch. Cheap Scotch is
>like drinking iodine.

I like Aldi whiskey. I tried more expensive whiskey. I liked that just
as much. So I went back to Aldi whiskey.

>I never do shots. Never saw the reason except to get drunk.

You were never young. Always serious and "responsible".

Ed Pawlowski wrote:
> On 1/3/2021 4:42 PM, Master Bruce wrote:
>
>>>>
>>>>>
>>>>>
>>>> I don't find it so. However, with gin........:-)
>>>>
>>> Gin, I find repulsive.* It stinks like the bushes that were in
>>> front of my
>>> mother's house.
>>
>> I like all liquor except bourbon and dark rum. I keep trying them
>> occasionally and I bet I'll end up liking them. As long as
>> they're not
>> sweet. Sweet alcohol is one of my few dislikes.
>>
>
> There are many different styles of gin and the good ones don't reek
> of juniper.* I can enjoy a G & T on occasion.
>
> I always have vodka in the house but never drink it myself.* Has no
> flavor.* Rum is good for mixed drinks
>
> I do enjoy sipping a nice bourbon or quality Scotch.* Cheap Scotch
> is like drinking iodine.
>
> I never do shots.* Never saw the reason except to get drunk.

Crystal palace works well for that.

Ed Pawlowski wrote:

> On 1/3/2021 3:18 PM, cshenk wrote:
>
> > > > > >
> > > > > I always ignore the lemon wedge served with fish in
> > > > > restaurants. I really don't see the point.
> > > >
> > > > The point is to squeeze a bit over your fish for a refreshing
> > > > accent
> > > >
> > > I don't find it so. However, with gin........:-)
> >
> > I've never really 'gotten' the lemon juice with fish. I sometimes
> > use a lemon pepper seasoning, but not the juice.
>
> Depends on the fish. Adds a nice flavor to white fish, not so needed
> on a grilled swordfish.
>
> Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
> burger? Same thing, personal preference.

Agreed, just not my personal thing to add.

On 2021-01-03 6:36 p.m., cshenk wrote:
> Ed Pawlowski wrote:

>>> I've never really 'gotten' the lemon juice with fish. I sometimes
>>> use a lemon pepper seasoning, but not the juice.
>>
>> Depends on the fish. Adds a nice flavor to white fish, not so needed
>> on a grilled swordfish.
>>
>> Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
>> burger? Same thing, personal preference.
>
> Agreed, just not my personal thing to add.
>

We have got into the habit of having mango and avocado salsa with trout
and salmon. It is really good and incredibly easy to make. Chop up
some mango, avocado and red onion and sprinkle with lime juice. For a
little extra oomph I had a little very finely minced hot pepper. I had
just enough to add a little zip to it without making it really hot.

On 2021 Jan 3, , dsi1 wrote
(in >):

> I saw some fish in the market yesterday. It was kind of pricey. I didn't get
> it.
> https://photos.app.goo.gl/NWycWPMTQ5LCryCS9

Wow! Is that pounds or kilos? I´m not inspired by the "Only the Finest at
Times" logo with a smiley face. What if that fish doesn´t represent one
of those times?

On Mon, 04 Jan 2021 02:00:25 -0800, Leo >
wrote:

>On 2021 Jan 3, , dsi1 wrote
>(in >):
>
>> I saw some fish in the market yesterday. It was kind of pricey. I didn't get
>> it.
>> https://photos.app.goo.gl/NWycWPMTQ5LCryCS9
>
>Wow! Is that pounds or kilos?
>
I automatically assumed kilos, but all y'all are Americans so we're
probably talking about fluid ounces or quart gallons or something
outlandish like that.

On Monday, January 4, 2021 at 12:00:32 AM UTC-10, Leo wrote:
> On 2021 Jan 3, , dsi1 wrote
> (in >):
> > I saw some fish in the market yesterday. It was kind of pricey. I didn't get
> > it.
> > https://photos.app.goo.gl/NWycWPMTQ5LCryCS9
> Wow! Is that pounds or kilos? I´m not inspired by the "Only the Finest at
> Times" logo with a smiley face. What if that fish doesn´t represent one
> of those times?
That would be pounds. That's the fatty belly section of the tuna. There's not a whole lot of meat like that on the fish. I wouldn't have any idea how to cut that piece. It would be like cutting a diamond. They say that the meat melts in your mouth like butter. Fat chance that I'll ever be able to get me a piece!

On Monday, January 4, 2021 at 5:06:25 AM UTC-5, Master Bruce wrote:
> On Mon, 04 Jan 2021 02:00:25 -0800, Leo >
> wrote:
> >On 2021 Jan 3, , dsi1 wrote
> >(in >):
> >
> >> I saw some fish in the market yesterday. It was kind of pricey. I didn't get
> >> it.
> >> https://photos.app.goo.gl/NWycWPMTQ5LCryCS9
> >
> >Wow! Is that pounds or kilos?
> >
> I automatically assumed kilos, but all y'all are Americans so we're
> probably talking about fluid ounces or quart gallons or something
> outlandish like that.

Pounds, of course. Of which there are 2.2 per kilogram. The arithmetic
is left as an exercise for the student.

Cindy Hamilton

On Mon, 4 Jan 2021 02:24:19 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, January 4, 2021 at 5:06:25 AM UTC-5, Master Bruce wrote:
>> On Mon, 04 Jan 2021 02:00:25 -0800, Leo >
>> wrote:
>> >On 2021 Jan 3, , dsi1 wrote
>> >(in >):
>> >
>> >> I saw some fish in the market yesterday. It was kind of pricey. I didn't get
>> >> it.
>> >> https://photos.app.goo.gl/NWycWPMTQ5LCryCS9
>> >
>> >Wow! Is that pounds or kilos?
>> >
>> I automatically assumed kilos, but all y'all are Americans so we're
>> probably talking about fluid ounces or quart gallons or something
>> outlandish like that.
>
>Pounds, of course. Of which there are 2.2 per kilogram. The arithmetic
>is left as an exercise for the student.

You're such high maintenance people. And then you think you invented
apple pie.

On Mon, 4 Jan 2021 02:23:20 -0800 (PST), dsi1 >
wrote:

>On Monday, January 4, 2021 at 12:00:32 AM UTC-10, Leo wrote:
>> On 2021 Jan 3, , dsi1 wrote
>> (in >):
>> > I saw some fish in the market yesterday. It was kind of pricey. I didn't get
>> > it.
>> > https://photos.app.goo.gl/NWycWPMTQ5LCryCS9
>> Wow! Is that pounds or kilos? I´m not inspired by the "Only the Finest at
>> Times" logo with a smiley face. What if that fish doesn´t represent one
>> of those times?
>That would be pounds. That's the fatty belly section of the tuna. There's not a whole lot of meat like that on the fish. I wouldn't have any idea how to cut that piece. It would be like cutting a diamond. They say that the meat melts in your mouth like butter. Fat chance that I'll ever be able to get me a piece!
>
I don't think a Jap chef would like that quality.
>

On 2021 Jan 4, , dsi1 wrote
(in >):

> That would be pounds. That's the fatty belly section of the tuna. There's not
> a whole lot of meat like that on the fish. I wouldn't have any idea how to
> cut that piece. It would be like cutting a diamond. They say that the meat
> melts in your mouth like butter. Fat chance that I'll ever be able to get me
> a piece!

I have always wanted to eat Beluga caviar just once. I like lumpfish and
salmon caviar, but even they are ridiculously expensive.
Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
cheapness forbids my desire. I haven´t tasted scotch for fifty years but
would love a bottle, or even a shot, of Johnnie Walker Blue Label.
Nope.

On Mon, 04 Jan 2021 02:49:23 -0800, Leo >
wrote:

>On 2021 Jan 4, , dsi1 wrote
>(in >):
>
>> That would be pounds. That's the fatty belly section of the tuna. There's not
>> a whole lot of meat like that on the fish. I wouldn't have any idea how to
>> cut that piece. It would be like cutting a diamond. They say that the meat
>> melts in your mouth like butter. Fat chance that I'll ever be able to get me
>> a piece!
>
>I have always wanted to eat Beluga caviar just once. I like lumpfish and
>salmon caviar, but even they are ridiculously expensive.
>Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
>cheapness forbids my desire. I haven´t tasted scotch for fifty years but
>would love a bottle, or even a shot, of Johnnie Walker Blue Label.
>Nope.
>
Don't you have a birthday once a year?
>

On Monday, January 4, 2021 at 12:49:30 AM UTC-10, Leo wrote:
> On 2021 Jan 4, , dsi1 wrote
> (in >):
> > That would be pounds. That's the fatty belly section of the tuna. There's not
> > a whole lot of meat like that on the fish. I wouldn't have any idea how to
> > cut that piece. It would be like cutting a diamond. They say that the meat
> > melts in your mouth like butter. Fat chance that I'll ever be able to get me
> > a piece!
> I have always wanted to eat Beluga caviar just once. I like lumpfish and
> salmon caviar, but even they are ridiculously expensive.
> Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
> cheapness forbids my desire. I haven´t tasted scotch for fifty years but
> would love a bottle, or even a shot, of Johnnie Walker Blue Label.
> Nope.
My friend gave my son a whole bunch of old booze that his father had in the cabinet. My dad had some scotch that he saved for special occasions. Then they died and nobody's interested in the stuff. Don't let that happen to you! Drink up while you still can. These days, if I need some booze for cooking, I check my son's room first.

Ed Pawlowski wrote:
> cshenk wrote:
>> I've never really 'gotten' the lemon juice with fish. I sometimes use
>> a lemon pepper seasoning, but not the juice.
>
> Depends on the fish. Adds a nice flavor to white fish, not so needed on
> a grilled swordfish.

Seems to be more about adding some acidity, not so much the sour flavor.

I never add lemon juice to a finished dish but I do broil a fish fillet
with it (added beforehand). If you add the lemon juice before cooking,
it blends with the other flavors. If you add it after cooking, it's just
a sour taste sitting on top.

Fillet of fish: (works for many varieties)

- spread layer of mayo on the fillet*
- add a squeeze of lemon
- sprinkle with tiny chopped onion

Put under broiler just until onions start to brown.

* I'm not even sure the mayo is necessary. On salt water fish that melts
immediately on the fish. Don't picture gobs of mayo on the fish fillet.
It's just a thin clear glaze.

On Sun, 3 Jan 2021 19:40:16 -0500, Dave Smith
> wrote:

>On 2021-01-03 6:36 p.m., cshenk wrote:
>> Ed Pawlowski wrote:
>
>>>> I've never really 'gotten' the lemon juice with fish. I sometimes
>>>> use a lemon pepper seasoning, but not the juice.
>>>
>>> Depends on the fish. Adds a nice flavor to white fish, not so needed
>>> on a grilled swordfish.
>>>
>>> Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
>>> burger? Same thing, personal preference.
>>
>> Agreed, just not my personal thing to add.
>
>We have got into the habit of having mango and avocado salsa with trout
>and salmon. It is really good and incredibly easy to make. Chop up
>some mango, avocado and red onion and sprinkle with lime juice. For a
>little extra oomph I had a little very finely minced hot pepper. I had
>just enough to add a little zip to it without making it really hot.

I squeeze lemon on seafood and for zip I use prepared horseradish.
I don't care for very hot pepper on anything, perhaps a wee bit of red
pepper flakes in pasta sauce... last night's dinner was rotelle with
saw-seege and tomato gravy, will be the same tonight. I went very
sparingly with the red pepper flakes, but the shaker is on the table
because my wife likes hot pepper flakes, but mostly she likes hot
pepper sauce... her favorite is Melindas.
https://melindas.com/

On 1/4/2021 5:49 AM, Leo wrote:
> On 2021 Jan 4, , dsi1 wrote
> (in >):
>
>> That would be pounds. That's the fatty belly section of the tuna. There's not
>> a whole lot of meat like that on the fish. I wouldn't have any idea how to
>> cut that piece. It would be like cutting a diamond. They say that the meat
>> melts in your mouth like butter. Fat chance that I'll ever be able to get me
>> a piece!
>
> I have always wanted to eat Beluga caviar just once. I like lumpfish and
> salmon caviar, but even they are ridiculously expensive.
> Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
> cheapness forbids my desire. I haven´t tasted scotch for fifty years but
> would love a bottle, or even a shot, of Johnnie Walker Blue Label.
> Nope.
>
>
I had JW Blue and it is very nice. Some years ago the new GM at work
invited some of us to his new house for dinner. I think he kept things
like that strictly to show off to guests. He was quite the braggart.

Master Bruce wrote:
> Leo wrote:
>> I have always wanted to eat Beluga caviar just once. I like lumpfish and
>> salmon caviar, but even they are ridiculously expensive.
>> Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
>> cheapness forbids my desire. I haven´t tasted scotch for fifty years but
>> would love a bottle, or even a shot, of Johnnie Walker Blue Label.
>> Nope.
>>
> Don't you have a birthday once a year?

Hopefully.

"Gary" wrote in message ...


Seems to be more about adding some acidity, not so much the sour flavor.

I never add lemon juice to a finished dish but I do broil a fish fillet
with it (added beforehand). If you add the lemon juice before cooking,
it blends with the other flavors. If you add it after cooking, it's just
a sour taste sitting on top.

Fillet of fish: (works for many varieties)

- spread layer of mayo on the fillet*
- add a squeeze of lemon
- sprinkle with tiny chopped onion

Put under broiler just until onions start to brown.

* I'm not even sure the mayo is necessary. On salt water fish that melts
immediately on the fish. Don't picture gobs of mayo on the fish fillet.
It's just a thin clear glaze.

====

That sounds really good) I have never grilled fish like that!

I think I will give it a go) I have saved it anyway

Thank you!

On Mon, 4 Jan 2021 09:33:56 -0500, Ed Pawlowski > wrote:

>On 1/4/2021 5:49 AM, Leo wrote:
>> On 2021 Jan 4, , dsi1 wrote
>> (in >):
>>
>>> That would be pounds. That's the fatty belly section of the tuna. There's not
>>> a whole lot of meat like that on the fish. I wouldn't have any idea how to
>>> cut that piece. It would be like cutting a diamond. They say that the meat
>>> melts in your mouth like butter. Fat chance that I'll ever be able to get me
>>> a piece!
>>
>> I have always wanted to eat Beluga caviar just once. I like lumpfish and
>> salmon caviar, but even they are ridiculously expensive.
>> Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
>> cheapness forbids my desire. I haven´t tasted scotch for fifty years but
>> would love a bottle, or even a shot, of Johnnie Walker Blue Label.
>> Nope.
>>
>>
>I had JW Blue and it is very nice. Some years ago the new GM at work
>invited some of us to his new house for dinner. I think he kept things
>like that strictly to show off to guests. He was quite the braggart.

The GM gave me some JW. IMO, it was good, so I drank it ASAP.

Dave Smith wrote:

> On 2021-01-03 6:36 p.m., cshenk wrote:
> > Ed Pawlowski wrote:
>
> > > > I've never really 'gotten' the lemon juice with fish. I
> > > > sometimes use a lemon pepper seasoning, but not the juice.
> > >
> > > Depends on the fish. Adds a nice flavor to white fish, not so
> > > needed on a grilled swordfish.
> > >
> > > Do you put salt on fries? Salt and pepper on eggs? Ketchup on a
> > > burger? Same thing, personal preference.
> >
> > Agreed, just not my personal thing to add.
> >
>
> We have got into the habit of having mango and avocado salsa with
> trout and salmon. It is really good and incredibly easy to make.
> Chop up some mango, avocado and red onion and sprinkle with lime
> juice. For a little extra oomph I had a little very finely minced hot
> pepper. I had just enough to add a little zip to it without making it
> really hot.

That sounds interesting!