On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> On 4/26/2021 5:51 PM, jmcquown wrote:
> > On 4/26/2021 4:22 PM, US Janet wrote:
> >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> >> > wrote:
> >>
> >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> >>> wrote:
> >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> >>>>>>> jmcquown wrote:
> >>>>>>>
> >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> >>>>>>>> rain.
> >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> >>>>>>>>
> >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> >>>>>>>> coarsely
> >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> >>>>>>>> added while cooking. The burger will be served topped with either a
> >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> >>>>>>>> toasted, buttered whole wheat bun.
> >>>>>>>>
> >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> >>>>>>>> I'll
> >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> >>>>>>>> and
> >>>>>>>> crisp outside but tender inside.
> >>>>>>>>
> >>>>>>>> Yep, it's a burger and fries night.
> >>>>>>>>
> >>>>>>>> Jill
> >>>>>>>
> >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> >>>>>>> cucomber
> >>>>>>> slices with russian dressing.
> >>>>>> Cod tastes so fishy, though.
> >>>>>>
> >>>>> Fishy? Cod?
> >>>>> --Bryan
> >>>>>
> >>>> Right? Cod is one of the most mild tasting fish there is.
> >>>
> >>> Wrong! You all and I are in different galaxies.
> >>
> >> I don't care for the texture much. It's like eating meat. I prefer a
> >> softer fish. I don't care much for salmon for the same reason.
> >> Janet US
> >>
> > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > salmon, yes have more firm flesh.
>
> Don't forget tuna steaks.

Is there a difference between those and what's in the can?

bruce bowser wrote:
> Gary wrote:
>> Don't forget tuna steaks.
>
> Is there a difference between those and what's in the can?

Big difference. You'd never believe that they came from the same animal.

On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
> On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> > On 4/26/2021 5:51 PM, jmcquown wrote:
> > > On 4/26/2021 4:22 PM, US Janet wrote:
> > >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> > >> > wrote:
> > >>
> > >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> > >>> wrote:
> > >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> > >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> > >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> > >>>>>>> jmcquown wrote:
> > >>>>>>>
> > >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> > >>>>>>>> rain.
> > >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> > >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> > >>>>>>>>
> > >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> > >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> > >>>>>>>> coarsely
> > >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> > >>>>>>>> added while cooking. The burger will be served topped with either a
> > >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> > >>>>>>>> toasted, buttered whole wheat bun.
> > >>>>>>>>
> > >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> > >>>>>>>> I'll
> > >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> > >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> > >>>>>>>> and
> > >>>>>>>> crisp outside but tender inside.
> > >>>>>>>>
> > >>>>>>>> Yep, it's a burger and fries night.
> > >>>>>>>>
> > >>>>>>>> Jill
> > >>>>>>>
> > >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> > >>>>>>> cucomber
> > >>>>>>> slices with russian dressing.
> > >>>>>> Cod tastes so fishy, though.
> > >>>>>>
> > >>>>> Fishy? Cod?
> > >>>>> --Bryan
> > >>>>>
> > >>>> Right? Cod is one of the most mild tasting fish there is.
> > >>>
> > >>> Wrong! You all and I are in different galaxies.
> > >>
> > >> I don't care for the texture much. It's like eating meat. I prefer a
> > >> softer fish. I don't care much for salmon for the same reason.
> > >> Janet US
> > >>
> > > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > > salmon, yes have more firm flesh.
> >
> > Don't forget tuna steaks.
> Is there a difference between those and what's in the can?

A bluefin tuna steak grilled rare or medium-rare is light-years different
from the fully cooked skipjack tuna in the can.

Cindy Hamilton

On 4/27/2021 8:15 AM, bruce bowser wrote:
> On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
>> Don't forget tuna steaks.
>
> Is there a difference between those and what's in the can?
>
IDIOT!

On Tuesday, April 27, 2021 at 9:51:49 AM UTC-4, Cindy Hamilton wrote:
> On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
> > On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> > > On 4/26/2021 5:51 PM, jmcquown wrote:
> > > > On 4/26/2021 4:22 PM, US Janet wrote:
> > > >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> > > >> > wrote:
> > > >>
> > > >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> > > >>> wrote:
> > > >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> > > >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> > > >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> > > >>>>>>> jmcquown wrote:
> > > >>>>>>>
> > > >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> > > >>>>>>>> rain.
> > > >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> > > >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> > > >>>>>>>>
> > > >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> > > >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> > > >>>>>>>> coarsely
> > > >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> > > >>>>>>>> added while cooking. The burger will be served topped with either a
> > > >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> > > >>>>>>>> toasted, buttered whole wheat bun.
> > > >>>>>>>>
> > > >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> > > >>>>>>>> I'll
> > > >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> > > >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> > > >>>>>>>> and
> > > >>>>>>>> crisp outside but tender inside.
> > > >>>>>>>>
> > > >>>>>>>> Yep, it's a burger and fries night.
> > > >>>>>>>>
> > > >>>>>>>> Jill
> > > >>>>>>>
> > > >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> > > >>>>>>> cucomber
> > > >>>>>>> slices with russian dressing.
> > > >>>>>> Cod tastes so fishy, though.
> > > >>>>>>
> > > >>>>> Fishy? Cod?
> > > >>>>> --Bryan
> > > >>>>>
> > > >>>> Right? Cod is one of the most mild tasting fish there is.
> > > >>>
> > > >>> Wrong! You all and I are in different galaxies.
> > > >>
> > > >> I don't care for the texture much. It's like eating meat. I prefer a
> > > >> softer fish. I don't care much for salmon for the same reason.
> > > >> Janet US
> > > >>
> > > > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > > > salmon, yes have more firm flesh.
> > >
> > > Don't forget tuna steaks.
> > Is there a difference between those and what's in the can?
> A bluefin tuna steak grilled rare or medium-rare is light-years different
> from the fully cooked skipjack tuna in the can.

Cindy, come to think of it, I don't really remember ever having had grilled Tuna or Salmon. It was always red snapper on the grill when I was growing up. When I was kicked out of my folks house in 2008, I always preferred shrimp as the only grillable seafood. I don't like to distinguish between Tuna and Salmon, simiply because I don't like either. Well, I do occasionally have Tuna, but only if its Tuna Salad on toast w/ plenty of potato chips.

On Tuesday, April 27, 2021 at 2:33:00 PM UTC-4, bruce bowser wrote:
> On Tuesday, April 27, 2021 at 9:51:49 AM UTC-4, Cindy Hamilton wrote:
> > On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
> > > On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> > > > On 4/26/2021 5:51 PM, jmcquown wrote:
> > > > > On 4/26/2021 4:22 PM, US Janet wrote:
> > > > >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> > > > >> > wrote:
> > > > >>
> > > > >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> > > > >>> wrote:
> > > > >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> > > > >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> > > > >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> > > > >>>>>>> jmcquown wrote:
> > > > >>>>>>>
> > > > >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> > > > >>>>>>>> rain.
> > > > >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> > > > >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> > > > >>>>>>>>
> > > > >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> > > > >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> > > > >>>>>>>> coarsely
> > > > >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> > > > >>>>>>>> added while cooking. The burger will be served topped with either a
> > > > >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> > > > >>>>>>>> toasted, buttered whole wheat bun.
> > > > >>>>>>>>
> > > > >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> > > > >>>>>>>> I'll
> > > > >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> > > > >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> > > > >>>>>>>> and
> > > > >>>>>>>> crisp outside but tender inside.
> > > > >>>>>>>>
> > > > >>>>>>>> Yep, it's a burger and fries night.
> > > > >>>>>>>>
> > > > >>>>>>>> Jill
> > > > >>>>>>>
> > > > >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> > > > >>>>>>> cucomber
> > > > >>>>>>> slices with russian dressing.
> > > > >>>>>> Cod tastes so fishy, though.
> > > > >>>>>>
> > > > >>>>> Fishy? Cod?
> > > > >>>>> --Bryan
> > > > >>>>>
> > > > >>>> Right? Cod is one of the most mild tasting fish there is.
> > > > >>>
> > > > >>> Wrong! You all and I are in different galaxies.
> > > > >>
> > > > >> I don't care for the texture much. It's like eating meat. I prefer a
> > > > >> softer fish. I don't care much for salmon for the same reason.
> > > > >> Janet US
> > > > >>
> > > > > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > > > > salmon, yes have more firm flesh.
> > > >
> > > > Don't forget tuna steaks.
> > > Is there a difference between those and what's in the can?
> > A bluefin tuna steak grilled rare or medium-rare is light-years different
> > from the fully cooked skipjack tuna in the can.
> Cindy, come to think of it, I don't really remember ever having had grilled Tuna or Salmon. It was always red snapper on the grill when I was growing up. When I was kicked out of my folks house in 2008,

Do I recall you saying that you are 26 years old? 2008 was 13 years ago.

> I always preferred shrimp as the only grillable seafood. I don't like to distinguish between Tuna and Salmon, simiply because I don't like either. Well, I do occasionally have Tuna, but only if its Tuna Salad on toast w/ plenty of potato chips.

You might consider getting some experience with good food under your belt,
if you can afford to have someone who knows what they're doing cook it for you.

Cindy Hamilton

On 4/27/2021 3:26 PM, Cindy Hamilton wrote:
> On Tuesday, April 27, 2021 at 2:33:00 PM UTC-4, bruce bowser wrote:
>> On Tuesday, April 27, 2021 at 9:51:49 AM UTC-4, Cindy Hamilton wrote:
>>> On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
>>>> On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
>>>>> On 4/26/2021 5:51 PM, jmcquown wrote:
>>>>>> On 4/26/2021 4:22 PM, US Janet wrote:
>>>>>>> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
>>>>>>>> wrote:
>>>>>>>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
>>>>>>>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
>>>>>>>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
>>>>>>>>>>>> jmcquown wrote:
>>>>>>>>>>>>
>>>>>>>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
>>>>>>>>>>>>> rain.
>>>>>>>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
>>>>>>>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
>>>>>>>>>>>>>
>>>>>>>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
>>>>>>>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
>>>>>>>>>>>>> coarsely
>>>>>>>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
>>>>>>>>>>>>> added while cooking. The burger will be served topped with either a
>>>>>>>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
>>>>>>>>>>>>> toasted, buttered whole wheat bun.
>>>>>>>>>>>>>
>>>>>>>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
>>>>>>>>>>>>> I'll
>>>>>>>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
>>>>>>>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
>>>>>>>>>>>>> and
>>>>>>>>>>>>> crisp outside but tender inside.
>>>>>>>>>>>>>
>>>>>>>>>>>>> Yep, it's a burger and fries night.
>>>>>>>>>>>>>
>>>>>>>>>>>>> Jill
>>>>>>>>>>>>
>>>>>>>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
>>>>>>>>>>>> cucomber
>>>>>>>>>>>> slices with russian dressing.
>>>>>>>>>>> Cod tastes so fishy, though.
>>>>>>>>>>>
>>>>>>>>>> Fishy? Cod?
>>>>>>>>>> --Bryan
>>>>>>>>>>
>>>>>>>>> Right? Cod is one of the most mild tasting fish there is.
>>>>>>>>
>>>>>>>> Wrong! You all and I are in different galaxies.
>>>>>>>
>>>>>>> I don't care for the texture much. It's like eating meat. I prefer a
>>>>>>> softer fish. I don't care much for salmon for the same reason.
>>>>>>> Janet US
>>>>>>>
>>>>>> Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
>>>>>> salmon, yes have more firm flesh.
>>>>>
>>>>> Don't forget tuna steaks.
>>>> Is there a difference between those and what's in the can?
>>> A bluefin tuna steak grilled rare or medium-rare is light-years different
>>> from the fully cooked skipjack tuna in the can.
>> Cindy, come to think of it, I don't really remember ever having had grilled Tuna or Salmon. It was always red snapper on the grill when I was growing up. When I was kicked out of my folks house in 2008,
>
> Do I recall you saying that you are 26 years old? 2008 was 13 years ago.
>
I believe it was Michael Trew who said he's 26.

>> I always preferred shrimp as the only grillable seafood. I don't like to distinguish between Tuna and Salmon, simiply because I don't like either. Well, I do occasionally have Tuna, but only if its Tuna Salad on toast w/ plenty of potato chips.
>
> You might consider getting some experience with good food under your belt,
> if you can afford to have someone who knows what they're doing cook it for you.
>
> Cindy Hamilton
>
Carol is the one who made baked cod in butter. (I grilled a catfish
fillet.) Then bowser jumps in and says cod tastes fishy and here we
are. FWIW, pretty much *anything* can be cooked on a grill. If bowser
doesn't like Tuna or Salmon (not the canned stuff), cooking it on a
grill won't make any difference.

Jill

On Tuesday, April 27, 2021 at 5:59:06 PM UTC-4, wrote:
> On 4/27/2021 3:26 PM, Cindy Hamilton wrote:
> > On Tuesday, April 27, 2021 at 2:33:00 PM UTC-4, bruce bowser wrote:
> >> On Tuesday, April 27, 2021 at 9:51:49 AM UTC-4, Cindy Hamilton wrote:
> >>> On Tuesday, April 27, 2021 at 8:15:10 AM UTC-4, bruce bowser wrote:
> >>>> On Tuesday, April 27, 2021 at 6:54:53 AM UTC-4, Gary wrote:
> >>>>> On 4/26/2021 5:51 PM, jmcquown wrote:
> >>>>>> On 4/26/2021 4:22 PM, US Janet wrote:
> >>>>>>> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> >>>>>>> > wrote:
> >>>>>>>
> >>>>>>>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> >>>>>>>> wrote:
> >>>>>>>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> >>>>>>>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> >>>>>>>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> >>>>>>>>>>>> jmcquown wrote:
> >>>>>>>>>>>>
> >>>>>>>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> >>>>>>>>>>>>> rain.
> >>>>>>>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> >>>>>>>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> >>>>>>>>>>>>>
> >>>>>>>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> >>>>>>>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> >>>>>>>>>>>>> coarsely
> >>>>>>>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> >>>>>>>>>>>>> added while cooking. The burger will be served topped with either a
> >>>>>>>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> >>>>>>>>>>>>> toasted, buttered whole wheat bun.
> >>>>>>>>>>>>>
> >>>>>>>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> >>>>>>>>>>>>> I'll
> >>>>>>>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> >>>>>>>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> >>>>>>>>>>>>> and
> >>>>>>>>>>>>> crisp outside but tender inside.
> >>>>>>>>>>>>>
> >>>>>>>>>>>>> Yep, it's a burger and fries night.
> >>>>>>>>>>>>>
> >>>>>>>>>>>>> Jill
> >>>>>>>>>>>>
> >>>>>>>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> >>>>>>>>>>>> cucomber
> >>>>>>>>>>>> slices with russian dressing.
> >>>>>>>>>>> Cod tastes so fishy, though.
> >>>>>>>>>>>
> >>>>>>>>>> Fishy? Cod?
> >>>>>>>>>> --Bryan
> >>>>>>>>>>
> >>>>>>>>> Right? Cod is one of the most mild tasting fish there is.
> >>>>>>>>
> >>>>>>>> Wrong! You all and I are in different galaxies.
> >>>>>>>
> >>>>>>> I don't care for the texture much. It's like eating meat. I prefer a
> >>>>>>> softer fish. I don't care much for salmon for the same reason.
> >>>>>>> Janet US
> >>>>>>>
> >>>>>> Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> >>>>>> salmon, yes have more firm flesh.
> >>>>>
> >>>>> Don't forget tuna steaks.
> >>>> Is there a difference between those and what's in the can?
> >>> A bluefin tuna steak grilled rare or medium-rare is light-years different
> >>> from the fully cooked skipjack tuna in the can.
> >> Cindy, come to think of it, I don't really remember ever having had grilled Tuna or Salmon. It was always red snapper on the grill when I was growing up. When I was kicked out of my folks house in 2008,
> >
> > Do I recall you saying that you are 26 years old? 2008 was 13 years ago.
> >
> I believe it was Michael Trew who said he's 26.

Oh, yeah. Another sign of my CRS.

> >> I always preferred shrimp as the only grillable seafood. I don't like to distinguish between Tuna and Salmon, simiply because I don't like either. Well, I do occasionally have Tuna, but only if its Tuna Salad on toast w/ plenty of potato chips.
> >
> > You might consider getting some experience with good food under your belt,
> > if you can afford to have someone who knows what they're doing cook it for you.
> >
> > Cindy Hamilton
> >
> Carol is the one who made baked cod in butter. (I grilled a catfish
> fillet.) Then bowser jumps in and says cod tastes fishy and here we
> are. FWIW, pretty much *anything* can be cooked on a grill. If bowser
> doesn't like Tuna or Salmon (not the canned stuff), cooking it on a
> grill won't make any difference.
>
> Jill

If he doesn't remember ever having had grilled tuna or salmon, then
how does he know whether he likes it?

I suppose I should ask him. He's here.

Cindy Hamilton

On Tuesday, April 27, 2021 at 12:54:53 AM UTC-10, Gary wrote:
> On 4/26/2021 5:51 PM, jmcquown wrote:
> > On 4/26/2021 4:22 PM, US Janet wrote:
> >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> >> > wrote:
> >>
> >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> >>> wrote:
> >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser wrote:
> >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4, cshenk wrote:
> >>>>>>> jmcquown wrote:
> >>>>>>>
> >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring down
> >>>>>>>> rain.
> >>>>>>>> I'll be cooking indoors tonight as opposed to last nights' fish and
> >>>>>>>> asparagus on the grill dinner and subsequent grilled corn.
> >>>>>>>>
> >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb. ground chuck
> >>>>>>>> patty cooked in a cast iron skillet. Seasoned with salt and
> >>>>>>>> coarsely
> >>>>>>>> ground black pepper and some garlic powder. Worcestershire sauce
> >>>>>>>> added while cooking. The burger will be served topped with either a
> >>>>>>>> slice of smoked gruyere cheese or asiago, haven't decided yet, On a
> >>>>>>>> toasted, buttered whole wheat bun.
> >>>>>>>>
> >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen fries;
> >>>>>>>> I'll
> >>>>>>>> pop a handful of those on a baking sheet sprayed with some cooking
> >>>>>>>> oil at 425F in the oven to go with the burger. They cook up nice
> >>>>>>>> and
> >>>>>>>> crisp outside but tender inside.
> >>>>>>>>
> >>>>>>>> Yep, it's a burger and fries night.
> >>>>>>>>
> >>>>>>>> Jill
> >>>>>>>
> >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh cut
> >>>>>>> cucomber
> >>>>>>> slices with russian dressing.
> >>>>>> Cod tastes so fishy, though.
> >>>>>>
> >>>>> Fishy? Cod?
> >>>>> --Bryan
> >>>>>
> >>>> Right? Cod is one of the most mild tasting fish there is.
> >>>
> >>> Wrong! You all and I are in different galaxies.
> >>
> >> I don't care for the texture much. It's like eating meat. I prefer a
> >> softer fish. I don't care much for salmon for the same reason.
> >> Janet US
> >>
> > Hmmm, I don't find cod to be like that. Swordfish, halibut steaks,
> > salmon, yes have more firm flesh.
> >
> > Jill
> Don't forget tuna steaks.

Yes, don't forget that. Get a chunk of fresh tuna, dredge it in some black pepper and some salt. Fry at high heat in a good amount of oil to sear the outside. Slice and enjoy. Tastes like the tenderest beefsteak and not fishy at all.

https://photos.app.goo.gl/HcxYizLQsyuM3qNy6

You can also dip the ahi in an egg wash and then a mixture of panko and furikake and then fry. That's pretty awesome too.

https://photos.app.goo.gl/79CMveFQ8VvAax5Q6

Cindy Hamilton wrote:

> On Tuesday, April 27, 2021 at 5:59:06 PM UTC-4,
> wrote:

> > Carol is the one who made baked cod in butter. (I grilled a catfish
> > fillet.) Then bowser jumps in and says cod tastes fishy and here we
> > are. FWIW, pretty much anything can be cooked on a grill. If bowser
> > doesn't like Tuna or Salmon (not the canned stuff), cooking it on a
> > grill won't make any difference.
> >
> > Jill
>
> If he doesn't remember ever having had grilled tuna or salmon, then
> how does he know whether he likes it?
>
> I suppose I should ask him. He's here.

lol

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

In article >,
says...

> If he doesn't remember ever having had grilled tuna or salmon, then
> how does he know whether he likes it?
>
> I suppose I should ask him. He's here.

Save your breath. None of the Bruces has ever revealed any experience
or interest in cooking food or tasting it.

Janet UK

On Wednesday, April 28, 2021 at 8:57:23 AM UTC-4, Janet wrote:
> In article >,
> says...
> > If he doesn't remember ever having had grilled tuna or salmon, then
> > how does he know whether he likes it?
> >
> > I suppose I should ask him. He's here.
> Save your breath. None of the Bruces has ever revealed any experience
> or interest in cooking food or tasting it.

The "original" Bruce occasionally talks about eating tempeh or throwing
together a stir fry. His imitator(s), of course, do not. I think bruce bowser
is a refugee from alt.food.fast-food.

Cindy Hamilton

On 4/28/2021 8:57 AM, Janet wrote:
> In article >,
> says...
>
>> If he doesn't remember ever having had grilled tuna or salmon, then
>> how does he know whether he likes it?
>>
>> I suppose I should ask him. He's here.
>
> Save your breath. None of the Bruces has ever revealed any experience
> or interest in cooking food or tasting it.
>
> Janet UK
>
>
>
I finally got rid of all the fattening food from the house.

It was ****ing delicious.

--
The real Bruce is a whining ****wit

Janet wrote:

> In article >,
> says...
>
> > If he doesn't remember ever having had grilled tuna or salmon, then
> > how does he know whether he likes it?
> >
> > I suppose I should ask him. He's here.
>
> Save your breath. None of the Bruces has ever revealed any
> experience or interest in cooking food or tasting it.
>
> Janet UK

All these people who have me killfiled are the biggest experts on my
posts

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Cindy Hamilton wrote:

> On Wednesday, April 28, 2021 at 8:57:23 AM UTC-4, Janet wrote:
> > In article >,
> > says...
> > > If he doesn't remember ever having had grilled tuna or salmon,
> > > then how does he know whether he likes it?
> > >
> > > I suppose I should ask him. He's here.
> > Save your breath. None of the Bruces has ever revealed any
> > experience or interest in cooking food or tasting it.
>
> The "original" Bruce occasionally talks about eating tempeh or
> throwing together a stir fry. His imitator(s), of course, do not. I
> think bruce bowser is a refugee from alt.food.fast-food.
>
> Cindy Hamilton

And about Japanese food, Indonesian food, fake meat, ingredients and
whatnot. Riveting stuff!

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

dsi1 wrote:

> On Tuesday, April 27, 2021 at 12:54:53 AM UTC-10, Gary wrote:
> > On 4/26/2021 5:51 PM, jmcquown wrote:
> > > On 4/26/2021 4:22 PM, US Janet wrote:
> > >> On Mon, 26 Apr 2021 11:49:47 -0700 (PDT), bruce bowser
> > >> > wrote:
> > >>
> > >>> On Sunday, April 25, 2021 at 12:25:23 PM UTC-4,
> > >>> wrote:
> > >>>> On 4/25/2021 10:24 AM, Bryan Simmons wrote:
> > >>>>> On Sunday, April 25, 2021 at 9:20:15 AM UTC-5, bruce bowser
> > wrote: >>>>>> On Saturday, April 24, 2021 at 8:34:11 PM UTC-4,
> > cshenk wrote: >>>>>>> jmcquown wrote:
> > >>>>>>>
> > >>>>>>>> Thunderstorms blew in this afternoon so it's been pouring
> > down >>>>>>>> rain.
> > >>>>>>>> I'll be cooking indoors tonight as opposed to last nights'
> > fish and >>>>>>>> asparagus on the grill dinner and subsequent
> > grilled corn. >>>>>>>>
> > >>>>>>>> I've decided it's a good day for a hamburger. 1/3 lb.
> > ground chuck >>>>>>>> patty cooked in a cast iron skillet. Seasoned
> > with salt and >>>>>>>> coarsely
> > >>>>>>>> ground black pepper and some garlic powder. Worcestershire
> > sauce >>>>>>>> added while cooking. The burger will be served
> > topped with either a >>>>>>>> slice of smoked gruyere cheese or
> > asiago, haven't decided yet, On a >>>>>>>> toasted, buttered whole
> > wheat bun. >>>>>>>>
> > >>>>>>>> I've got a bag of Publix skinny "restaurant style" frozen
> > fries; >>>>>>>> I'll
> > >>>>>>>> pop a handful of those on a baking sheet sprayed with some
> > cooking >>>>>>>> oil at 425F in the oven to go with the burger.
> > They cook up nice >>>>>>>> and
> > >>>>>>>> crisp outside but tender inside.
> > >>>>>>>>
> > >>>>>>>> Yep, it's a burger and fries night.
> > >>>>>>>>
> > >>>>>>>> Jill
> > >>>>>>>
> > >>>>>>> Enjoy! We did Cod baked with butter, rice and some fresh
> > cut >>>>>>> cucomber
> > >>>>>>> slices with russian dressing.
> > >>>>>> Cod tastes so fishy, though.
> > >>>>>>
> > >>>>> Fishy? Cod?
> > >>>>> --Bryan
> > >>>>>
> > >>>> Right? Cod is one of the most mild tasting fish there is.
> > >>>
> > >>> Wrong! You all and I are in different galaxies.
> > >>
> > >> I don't care for the texture much. It's like eating meat. I
> > prefer a >> softer fish. I don't care much for salmon for the same
> > reason. >> Janet US
> > >>
> > > Hmmm, I don't find cod to be like that. Swordfish, halibut
> > > steaks, salmon, yes have more firm flesh.
> > >
> > > Jill
> > Don't forget tuna steaks.
>
> Yes, don't forget that. Get a chunk of fresh tuna, dredge it in some
> black pepper and some salt. Fry at high heat in a good amount of oil
> to sear the outside. Slice and enjoy. Tastes like the tenderest
> beefsteak and not fishy at all.
>
> https://photos.app.goo.gl/HcxYizLQsyuM3qNy6
>
> You can also dip the ahi in an egg wash and then a mixture of panko
> and furikake and then fry. That's pretty awesome too.
>
> https://photos.app.goo.gl/79CMveFQ8VvAax5Q6

Stop it! You are making me hungry! (grin)