I used a recipe from Food TV to bake salmon. This called for topping the
salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano and 1
teaspoon thyme, then putting the sealed packets in the oven for 25 minutes
at 350.

The salmon was delicious, but not the topping (quantities of herbs were too
much and the diced tomatoes were unexciting. I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Dora

limey wrote:
> I used a recipe from Food TV to bake salmon. This called for
> topping the salmon with chopped shallots, diced tomatoes, 1 teaspoon
> oregano and 1 teaspoon thyme, then putting the sealed packets in the
> oven for 25 minutes at 350. [snip] I need to find a tastier
> topping (or sauce). Does anyone have a favorite? TIA

>From your reference to 'sealed packets' I take it that you wrapped it
in foil or parchment paper. That works, but it's not really baked
salmon -- it's steamed. The simplest topping we like is nothing more
than a mixture of soy sauce and honey. This is good for grilling, our
preferred way, but also for baking in a dish, uncovered. Quantities
and proportions entirely up to you, as is whether to use a flavored
honey.

-aem

aem wrote:
> limey wrote:
> > I used a recipe from Food TV to bake salmon. This called for
> > topping the salmon with chopped shallots, diced tomatoes, 1
teaspoon
> > oregano and 1 teaspoon thyme, then putting the sealed packets in
the
> > oven for 25 minutes at 350. [snip] I need to find a tastier
> > topping (or sauce). Does anyone have a favorite? TIA
>
> >From your reference to 'sealed packets' I take it that you wrapped
it
> in foil or parchment paper. That works, but it's not really baked
> salmon -- it's steamed. The simplest topping we like is nothing more
> than a mixture of soy sauce and honey. This is good for grilling,
our
> preferred way, but also for baking in a dish, uncovered. Quantities
> and proportions entirely up to you, as is whether to use a flavored
> honey.
>
> -aem

I've steamed salmon before in foil and found salsa to be a good topping
before sealing the foil up. I also like to put some fresh broccoli in
there also.

aem wrote:
> limey wrote:
> > I used a recipe from Food TV to bake salmon. This called for
> > topping the salmon with chopped shallots, diced tomatoes, 1
teaspoon
> > oregano and 1 teaspoon thyme, then putting the sealed packets in
the
> > oven for 25 minutes at 350. [snip] I need to find a tastier
> > topping (or sauce). Does anyone have a favorite? TIA
>
> >From your reference to 'sealed packets' I take it that you wrapped
it
> in foil or parchment paper. That works, but it's not really baked
> salmon -- it's steamed. The simplest topping we like is nothing more
> than a mixture of soy sauce and honey. This is good for grilling,
our
> preferred way, but also for baking in a dish, uncovered. Quantities
> and proportions entirely up to you, as is whether to use a flavored
> honey.
>
> -aem

This recipe sounds lovely going to give a try tonight

limey wrote:

> I used a recipe from Food TV to bake salmon. This called for topping the
> salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano and 1
> teaspoon thyme, then putting the sealed packets in the oven for 25 minutes
> at 350.
>
> The salmon was delicious, but not the topping (quantities of herbs were too
> much and the diced tomatoes were unexciting. I need to find a tastier
> topping (or sauce). Does anyone have a favorite? TIA
>
> Dora
>
>

Dijon Mustard (thin)
Sprinkle Dill & Minced Garlic

last 5 min of cooking, add crumbled feta.

Serve with lemon.

Denise~* wrote:

> limey wrote:
>
>> I used a recipe from Food TV to bake salmon. This called for topping
>> the salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano
>> and 1 teaspoon thyme, then putting the sealed packets in the oven for
>> 25 minutes at 350.
>>
>> The salmon was delicious, but not the topping (quantities of herbs
>> were too much and the diced tomatoes were unexciting. I need to find
>> a tastier topping (or sauce). Does anyone have a favorite? TIA
>>
>> Dora
>>
>>
>
> Dijon Mustard (thin)
> Sprinkle Dill & Minced Garlic
>
> last 5 min of cooking, add crumbled feta.
>
> Serve with lemon.
>

Ohh, and don't seal it. Just bake it

"limey" > wrote in message

>I used a recipe from Food TV to bake salmon. This called for topping the
>salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano and 1
>teaspoon thyme, then putting the sealed packets in the oven for 25 minutes
>at 350.
>
> The salmon was delicious, but not the topping (quantities of herbs were
> too much and the diced tomatoes were unexciting. I need to find a tastier
> topping (or sauce). Does anyone have a favorite? TIA
>
> Dora

Thank you all for your responses and I've saved the suggestions. Funny -
Food TV actually calls it "Baked Salmon in Foil".
I've always poached in lemon water (and apparently steamed!) salmon, since I
like it very moist and mild. How moist and mild is it if it is baked in an
open dish?

I'm certainly going to try the tips all of you gave me. Many thanks.

Dora

"aem" > wrote in message
oups.com...
> limey wrote:
> > I used a recipe from Food TV to bake salmon. This called for
> > topping the salmon with chopped shallots, diced tomatoes, 1 teaspoon
> > oregano and 1 teaspoon thyme, then putting the sealed packets in the
> > oven for 25 minutes at 350. [snip] I need to find a tastier
> > topping (or sauce). Does anyone have a favorite? TIA
>
> >From your reference to 'sealed packets' I take it that you wrapped it
> in foil or parchment paper. That works, but it's not really baked
> salmon -- it's steamed. The simplest topping we like is nothing more
> than a mixture of soy sauce and honey. This is good for grilling, our
> preferred way, but also for baking in a dish, uncovered. Quantities
> and proportions entirely up to you, as is whether to use a flavored
> honey.
>
> -aem

One of the best salmon dishes I've eaten was very fresh (flown in that day)
Copper River salmon topped with soy sauce, honey and chopped pecans. Broiled
to perfection! Unfortunately accompanied with greatly undercooked carrots
and broccoli and a blah rice pilaf. The dessert helped though: double
chocolate cake with a fudge filling and drizzled with chocolate sauce.
Copper river salmon is really excellent.

Charlie

"Charles Gifford" wrote in message

> "aem" wrote >
The simplest topping we like is nothing more
>> than a mixture of soy sauce and honey. This is good for grilling, our
>> preferred way, but also for baking in a dish, uncovered. Quantities
>> and proportions entirely up to you, as is whether to use a flavored
>> honey.
>>
>> -aem
>
> One of the best salmon dishes I've eaten was very fresh (flown in that
> day)
> Copper River salmon topped with soy sauce, honey and chopped pecans.
> Broiled
> to perfection! Unfortunately accompanied with greatly undercooked carrots
> and broccoli and a blah rice pilaf. The dessert helped though: double
> chocolate cake with a fudge filling and drizzled with chocolate sauce.
> Copper river salmon is really excellent.
>
> Charlie

And how I wish we could buy it - on the East Coast, we're pretty well
confined to farm-raised Atlantic salmon. When Alan Zelt was paying $3.95 a
pound a year or so ago, to buy Alaskan salmon here at the wholesale fish
market was prohibitive, when available.

Dora

limey wrote:
> "Charles Gifford" wrote in message
> >
> > One of the best salmon dishes I've eaten was very fresh (flown in
> > that day) Copper River salmon topped with soy sauce, honey and
[snip]
>
> And how I wish we could buy it - on the East Coast, we're pretty well
> confined to farm-raised Atlantic salmon. When Alan Zelt was paying
> $3.95 a pound a year or so ago, to buy Alaskan salmon here at the
> wholesale fish market was prohibitive, when available.

Copper River salmon is very expensive even at the Pike Street market in
Seattle, close to the source. But that farm-raised stuff is bad news.
Even if they claim to have stopped using antibiotics and hormones, the
fish is kept penned where the water is shallow and warmer, resulting in
mushy flesh from lack of enough exercise and less flavor from less fat.
They add coloring to the food near the end of the growing cycle, for
chissakes, to make it look better!

-aem

limey wrote:
> "limey" > wrote in message
>
> Thank you all for your responses and I've saved the suggestions.
> Funny - Food TV actually calls it "Baked Salmon in Foil".
> I've always poached in lemon water (and apparently steamed!) salmon,
> since I like it very moist and mild. How moist and mild is it if it
> is baked in an open dish?
>
> Dora

Dora, the key to baking fish in an open dish is to pour a bit of milk around
the fish prior to baking. And don't over-cook it. Mine always comes out
nice and moist. I don't care for poached fish.

Jill

"jmcquown" > wrote in message
. ..
> limey wrote:
>> "limey" > wrote in message
>>
>> Thank you all for your responses and I've saved the suggestions.
>> Funny - Food TV actually calls it "Baked Salmon in Foil".
>> I've always poached in lemon water (and apparently steamed!) salmon,
>> since I like it very moist and mild. How moist and mild is it if it
>> is baked in an open dish?
>>
>> Dora
>
> Dora, the key to baking fish in an open dish is to pour a bit of milk
> around
> the fish prior to baking. And don't over-cook it. Mine always comes out
> nice and moist. I don't care for poached fish.
>
> Jill

Thanks, Jill - good tip.

Dora

Jill wrote:

> Dora, the key to baking fish in an open dish is to pour a bit of milk
around
> the fish prior to baking. And don't over-cook it. Mine always comes out
> nice and moist. I don't care for poached fish.


A friend brought over some nice whitefish last night for dinner, chicken was
originally on the menu but he is observing Lent...he did it in a skillet
with some butter and lemon juice, quite nice.

I made a big vegetable cole slaw (broccoli slaw, etc.) and made a huge thang
of stir - fried vegetables in spicy oyster sauce...the starch was brown rice
cooked in the rice cooker with a can of coconut milk and some tamarind
juice...

We watched _The Bad Seed_ and _Polyester_...he also left a BIG litre bottle
of Stoli Raspberry that he got duty - free on a recent trip (he flies for
United)... ;-p

Healthy and very tasty I must say, I've got lotsa leftovers to boot...not
too shabby. My pal is on Weight Watchers so it was an ideal healthy meal
(brown rice is much better than white, the white is very high on the
glycemic index; the brown is an ideal "complex carbohydrate")

Nice asparagus is 98 cents per pound. I might buy a bunch to pickle. It's
one of my fave things to eat but I have to watch it because it seems to
trigger gout :-(

--
Best
Greg

Gregory Morrow wrote:
> Jill wrote:
>
>> Dora, the key to baking fish in an open dish is to pour a bit of
>> milk around the fish prior to baking. And don't over-cook it. Mine
>> always comes out nice and moist. I don't care for poached fish.
>
>
> A friend brought over some nice whitefish last night for dinner,
> chicken was originally on the menu but he is observing Lent...he did
> it in a skillet with some butter and lemon juice, quite nice.
>
Sounds good!

> We watched _The Bad Seed_

You talking about the one with Patty McCormack? Evil little wench

I sure wish asparagus would go below $3 for a small (not even a pound) bunch
here. I love asparagus.

Jill

"aem" > wrote in message
oups.com...
> But that farm-raised stuff is bad news.
> Even if they claim to have stopped using antibiotics and hormones, the
> fish is kept penned where the water is shallow and warmer, resulting in
> mushy flesh from lack of enough exercise and less flavor from less fat.
> They add coloring to the food near the end of the growing cycle, for
> chissakes, to make it look better!
>
> -aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't even
close. It is nasty.

Charlie

"Charles Gifford" wrote in message >

> "aem" wrote in message
> >> But that farm-raised stuff is bad news.
>> Even if they claim to have stopped using antibiotics and hormones, the
>> fish is kept penned where the water is shallow and warmer, resulting in
>> mushy flesh from lack of enough exercise and less flavor from less fat.
>> They add coloring to the food near the end of the growing cycle, for
>> chissakes, to make it look better!
>>
>> -aem
>
> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
> even
> close. It is nasty.
>
> Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the only
game in town and you have a hankering for salmon? I agree it's bland and
mushy. As I see it, I need to move to the West coast, preferably in the
Seattle area - or to Alaska, where I can catch my own. Confound my
neighbour, who went from Maryland to Alaska in order to go salmon fishing
and gave me my longing for the "real thing" ;-( I *never* see it in the
markets here, but then I'm in the boonies.

Dora

"limey" > wrote in message
...
>
> "Charles Gifford" wrote in message >
>
>> "aem" wrote in message
>> >> But that farm-raised stuff is bad news.
>>> Even if they claim to have stopped using antibiotics and hormones, the
>>> fish is kept penned where the water is shallow and warmer, resulting in
>>> mushy flesh from lack of enough exercise and less flavor from less fat.
>>> They add coloring to the food near the end of the growing cycle, for
>>> chissakes, to make it look better!
>>>
>>> -aem
>>
>> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
>> even
>> close. It is nasty.
>>
>> Charlie
>
> I know, I know. (sigh) - but what to do when the farm-raised is the only
> game in town and you have a hankering for salmon? I agree it's bland and
> mushy. As I see it, I need to move to the West coast, preferably in the
> Seattle area - or to Alaska, where I can catch my own. Confound my
> neighbour, who went from Maryland to Alaska in order to go salmon fishing
> and gave me my longing for the "real thing" ;-( I *never* see it in
> the markets here, but then I'm in the boonies.

Dora.. what is a boonie?

"Ophelia" > wrote in message
.uk...
>
> "limey" > wrote in message
> ...
>>
>> "Charles Gifford" wrote in message >
>>
>>> "aem" wrote in message
>>> >> But that farm-raised stuff is bad news.
>>>> Even if they claim to have stopped using antibiotics and hormones, the
>>>> fish is kept penned where the water is shallow and warmer, resulting in
>>>> mushy flesh from lack of enough exercise and less flavor from less fat.
>>>> They add coloring to the food near the end of the growing cycle, for
>>>> chissakes, to make it look better!
>>>>
>>>> -aem
>>>
>>> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
>>> even
>>> close. It is nasty.
>>>
>>> Charlie
>>
>> I know, I know. (sigh) - but what to do when the farm-raised is the only
>> game in town and you have a hankering for salmon? I agree it's bland
>> and mushy. As I see it, I need to move to the West coast, preferably in
>> the Seattle area - or to Alaska, where I can catch my own. Confound my
>> neighbour, who went from Maryland to Alaska in order to go salmon fishing
>> and gave me my longing for the "real thing" ;-( I *never* see it in
>> the markets here, but then I'm in the boonies.
>
> Dora.. what is a boonie?
>================

It means out in the middle of nowhere... out in the country...several miles
from a town/city.

Does that help?

Cyndi

"Ophelia" wrote in message >
> "limey" > wrote in message
>>
>> "Charles Gifford" wrote in message >
>>
>>> "aem" wrote in message
>>> >> But that farm-raised stuff is bad news.
>>>> Even if they claim to have stopped using antibiotics and hormones, the
>>>> fish is kept penned where the water is shallow and warmer, resulting in
>>>> mushy flesh from lack of enough exercise and less flavor from less fat.
>>>> They add coloring to the food near the end of the growing cycle, for
>>>> chissakes, to make it look better!
>>>>
>>>> -aem
>>>
>>> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
>>> even
>>> close. It is nasty.
>>>
>>> Charlie
>>
>> I know, I know. (sigh) - but what to do when the farm-raised is the only
>> game in town and you have a hankering for salmon? I agree it's bland
>> and mushy. As I see it, I need to move to the West coast, preferably in
>> the Seattle area - or to Alaska, where I can catch my own. Confound my
>> neighbour, who went from Maryland to Alaska in order to go salmon fishing
>> and gave me my longing for the "real thing" ;-( I *never* see it in
>> the markets here, but then I'm in the boonies.
>
> Dora.. what is a boonie?

Hi, Ophelia! It's a slang short form of "boondocks", which MW defines as;
1. a jungle or a wild, heavily wooded area; wilderness.
2. Any remote rural or provincial region; hinterland.

Item 2 covers where I am, although I sometimes I feel like I'm living in a
jungle!

Hugs,
Dora

"Rick & Cyndi" wrote in message >
> "Ophelia" wrote in message >>

>> Dora.. what is a boonie?
>>================
>
> It means out in the middle of nowhere... out in the country...several
> miles from a town/city.
>
> Does that help?
>
> Cyndi

Cyndi, good description. I'm ten miles from mediocre Supermarket #1 and 25
miles from Supermarket #2, with no "corner store".
So, when people say "drop in at your local Asian store", or "Greek store", I
just chuckle.
Going to Costco (about 40 to 45 miles each way) means I'm going to stock up
on a good quantity of staples.

Dora

"Rick & Cyndi" > wrote in message
news:5MnUd.49715$uc.8606@trnddc03...
>
> "Ophelia" > wrote in message
> .uk...
>>
>> "limey" > wrote in message
>> ...
>>>
>>> "Charles Gifford" wrote in message >
>>>
>>>> "aem" wrote in message
>>>> >> But that farm-raised stuff is bad news.
>>>>> Even if they claim to have stopped using antibiotics and hormones, the
>>>>> fish is kept penned where the water is shallow and warmer, resulting
>>>>> in
>>>>> mushy flesh from lack of enough exercise and less flavor from less
>>>>> fat.
>>>>> They add coloring to the food near the end of the growing cycle, for
>>>>> chissakes, to make it look better!
>>>>>
>>>>> -aem
>>>>
>>>> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
>>>> even
>>>> close. It is nasty.
>>>>
>>>> Charlie
>>>
>>> I know, I know. (sigh) - but what to do when the farm-raised is the
>>> only game in town and you have a hankering for salmon? I agree it's
>>> bland and mushy. As I see it, I need to move to the West coast,
>>> preferably in the Seattle area - or to Alaska, where I can catch my own.
>>> Confound my neighbour, who went from Maryland to Alaska in order to go
>>> salmon fishing and gave me my longing for the "real thing" ;-( I
>>> *never* see it in the markets here, but then I'm in the boonies.
>>
>> Dora.. what is a boonie?
>>================
>
> It means out in the middle of nowhere... out in the country...several
> miles from a town/city.
>
> Does that help?

Yes thank you

"limey" > wrote in message
...
>
> "Ophelia" wrote in message >
>> "limey" > wrote in message
>>>
>>> "Charles Gifford" wrote in message >
>>>
>>>> "aem" wrote in message
>>>> >> But that farm-raised stuff is bad news.
>>>>> Even if they claim to have stopped using antibiotics and hormones, the
>>>>> fish is kept penned where the water is shallow and warmer, resulting
>>>>> in
>>>>> mushy flesh from lack of enough exercise and less flavor from less
>>>>> fat.
>>>>> They add coloring to the food near the end of the growing cycle, for
>>>>> chissakes, to make it look better!
>>>>>
>>>>> -aem
>>>>
>>>> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
>>>> even
>>>> close. It is nasty.
>>>>
>>>> Charlie
>>>
>>> I know, I know. (sigh) - but what to do when the farm-raised is the
>>> only game in town and you have a hankering for salmon? I agree it's
>>> bland and mushy. As I see it, I need to move to the West coast,
>>> preferably in the Seattle area - or to Alaska, where I can catch my own.
>>> Confound my neighbour, who went from Maryland to Alaska in order to go
>>> salmon fishing and gave me my longing for the "real thing" ;-( I
>>> *never* see it in the markets here, but then I'm in the boonies.
>>
>> Dora.. what is a boonie?
>
> Hi, Ophelia! It's a slang short form of "boondocks", which MW defines as;
> 1. a jungle or a wild, heavily wooded area; wilderness.
> 2. Any remote rural or provincial region; hinterland.
>
> Item 2 covers where I am, although I sometimes I feel like I'm living in a
> jungle!

Thanks Dora)

"limey" > wrote in message
...
>
> "Rick & Cyndi" wrote in message >
>> "Ophelia" wrote in message >>
>
>>> Dora.. what is a boonie?
>>>================
>>
>> It means out in the middle of nowhere... out in the country...several
>> miles from a town/city.
>>
>> Does that help?
>>
>> Cyndi
>
> Cyndi, good description. I'm ten miles from mediocre Supermarket #1 and
> 25 miles from Supermarket #2, with no "corner store".
> So, when people say "drop in at your local Asian store", or "Greek store",
> I just chuckle.
> Going to Costco (about 40 to 45 miles each way) means I'm going to stock
> up on a good quantity of staples.

A bit hard if you forget the odd thing

On Sun, 27 Feb 2005 15:48:06 GMT, "Ophelia"
> wrote:

> Dora.. what is a boonie?

It's short for boondocks. I lived in the "sticks".
IOW: the middle of nowhere.

sf

"Ophelia" wrote in message >
> "limey" wrote in message

>> "Rick & Cyndi" wrote in message >
>>> "Ophelia" wrote in message >>
>>
>>>> Dora.. what is a boonie?
>>>>================
>>>
>>> It means out in the middle of nowhere... out in the country...several
>>> miles from a town/city.
>>>
>>> Does that help?
>>>
>>> Cyndi
>>
>> Cyndi, good description. I'm ten miles from mediocre Supermarket #1 and
>> 25 miles from Supermarket #2, with no "corner store".
>> So, when people say "drop in at your local Asian store", or "Greek
>> store", I just chuckle.
>> Going to Costco (about 40 to 45 miles each way) means I'm going to stock
>> up on a good quantity of staples.
>
> A bit hard if you forget the odd thing

Which I often do.

Dora (((

"sf" wrote in message
"Ophelia" > > wrote:
>
>> Dora.. what is a boonie?
>
> It's short for boondocks. I lived in the "sticks".
> IOW: the middle of nowhere.
>
> sf

Hi, hillbilly! Then that's more nowhere than I am. :-)

Dora

jmcquown wrote:

> Gregory Morrow wrote:
> > Jill wrote:
> >
> >> Dora, the key to baking fish in an open dish is to pour a bit of
> >> milk around the fish prior to baking. And don't over-cook it. Mine
> >> always comes out nice and moist. I don't care for poached fish.
> >
> >
> > A friend brought over some nice whitefish last night for dinner,
> > chicken was originally on the menu but he is observing Lent...he did
> > it in a skillet with some butter and lemon juice, quite nice.
> >
> Sounds good!
>
> > We watched _The Bad Seed_
>
> You talking about the one with Patty McCormack? Evil little wench
>


She has an interview on the disc, she looks great (she's around 58 I think)
and has a s;lendid sense of humor about herself...


> I sure wish asparagus would go below $3 for a small (not even a pound)
bunch
> here. I love asparagus.


It should be on sale soon...'tis the season...

--
Best
Greg

On Sat, 26 Feb 2005 19:20:31 GMT, "Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

>
>Jill wrote:
>
>> Dora, the key to baking fish in an open dish is to pour a bit of milk
>around
>> the fish prior to baking. And don't over-cook it. Mine always comes out
>> nice and moist. I don't care for poached fish.
>
>
>A friend brought over some nice whitefish last night for dinner, chicken was
>originally on the menu but he is observing Lent...he did it in a skillet
>with some butter and lemon juice, quite nice.
>
>I made a big vegetable cole slaw (broccoli slaw, etc.) and made a huge thang
>of stir - fried vegetables in spicy oyster sauce...the starch was brown rice
>cooked in the rice cooker with a can of coconut milk and some tamarind
>juice...
>
>We watched _The Bad Seed_ and _Polyester_...he also left a BIG litre bottle
>of Stoli Raspberry that he got duty - free on a recent trip (he flies for
>United)... ;-p

I'm sure that was Divine.:-)
>
>Healthy and very tasty I must say, I've got lotsa leftovers to boot...not
>too shabby. My pal is on Weight Watchers so it was an ideal healthy meal
>(brown rice is much better than white, the white is very high on the
>glycemic index; the brown is an ideal "complex carbohydrate")
>
>Nice asparagus is 98 cents per pound. I might buy a bunch to pickle. It's
>one of my fave things to eat but I have to watch it because it seems to
>trigger gout :-(



Rodney Myrvaagnes J36 Gjo/a

Entering your freshman dorm for the first time, and seeing
an axe head come through the door on your right.

Rodney Myrvaagnes wrote:

> On Sat, 26 Feb 2005 19:20:31 GMT, "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
> >
> >Jill wrote:
> >
> >> Dora, the key to baking fish in an open dish is to pour a bit of milk
> >around
> >> the fish prior to baking. And don't over-cook it. Mine always comes
out
> >> nice and moist. I don't care for poached fish.
> >
> >
> >A friend brought over some nice whitefish last night for dinner, chicken
was
> >originally on the menu but he is observing Lent...he did it in a skillet
> >with some butter and lemon juice, quite nice.
> >
> >I made a big vegetable cole slaw (broccoli slaw, etc.) and made a huge
thang
> >of stir - fried vegetables in spicy oyster sauce...the starch was brown
rice
> >cooked in the rice cooker with a can of coconut milk and some tamarind
> >juice...
> >
> >We watched _The Bad Seed_ and _Polyester_...he also left a BIG litre
bottle
> >of Stoli Raspberry that he got duty - free on a recent trip (he flies for
> >United)... ;-p
>
> I'm sure that was Divine.:-)


"I'm Francine Fishpaw...and...and...and...I'm an... ALCOHOLIC...!!!"

--
Best
Greg

"Ophelia" < & Cyndi"

<snip>

... what is a boonie?
>>>================
>>
>> It means out in the middle of nowhere... out in the country...several
>> miles from a town/city.
>>
>> Does that help?
>
> Yes thank you ================

You are very welcome!

C.