How To Cook This Fish?
10 years ago
Okay, this was my sneaky way to get BeauLily's cute picture in...referring to the recent OT discussion.
NOTES:
- Notice Beau isn't happy that Lily caught the first picture.
- This was taken in December right before Pa went into the hospital for 21 days. Praise the Lord that I captured this picture to help keep is spirits up.
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How long can I "hold" cooked pasta in its cooking water?
Comments (9)The latter. From rolling boil cook for two minutes then drain, shock in ice water, drain, stir in just enough olive oil to coat, put in fridge until needed. Supposedly can be held for up to six hours, but I've never gone that long. It can cook more quickly than expected after that, so start checking after a minute or two. Another method which I've never tried is a cold soak. Soak the pasta in cold water anywhere from 1.5 to 4 hours, pull it out and cook as needed. Supposedly this pasta only takes a minute to cook. Are you anticipating cooking individual servings as the guests arrive? That's the only reason I'd see for using either of these methods. Either way you have to boil the pasta, so unless you want to feed them the moment they walk in the door what does it matter if the pasta takes one minute to cook or twelve? If it's a sit-down dinner I'd just have a big pot of water waiting at barely a simmer so that you can bring it to a boil quickly when needed....See MoreHow to make fish not taste like fish
Comments (36)" Love those tiny little crunchy fishies, dipped in cocktail sauce and eaten bones, tail and all. " Me too, Annie! ! ! ! And I had some this year for the first time in ages! It's not anything that is known in these parts, But a large store about 50 miles from here had some. I bought about 5 lbs, and really "pigged out" (for lack of a better term) that night. I have the rest in meal sized packages in the freezer. I use them as a 'reward' for myself when I accomplish something I've been dreading doing! "I don't get it. Fish is fish. I WANT it to taste like fish. I don't want it to taste like beef, chicken, or anything else. " I agree with that 100%, too. I like to 'eat healthy', and I try to most of the time. But I am not willing to torture myself with food I don't like. If I were intent on giving up red meats, I would try to find something that I enjoyed To replace it with. As many have mentioned above, There are a number of very mild tasting fish. Preparing/serving them with a highly seasoned sauce might do the job for you. Good luck in your quest. Rusty...See MoreGood modern cookbook for young cook
Comments (24)Well, I'm going to buck the trend here. (What else is new?) I adored Julia Child, but when I was 21, I had no interest in taking on that level of book. It was too intimidating. And I've never used my Joy of Cooking, which I didn't even consider buying until I was in my mid-30s and felt l "should" have a copy. It's probably a godsend if you entertain formally or have a family to feed, but it's never suited my style or circumstances. As much as I dislike her on TV, Sara Moulton's "Sara Moulton Cooks at Home" is a good cookbook - simple recipes but appealing to a younger, move novice cook than the "old standards". The Fannie Farmer Cookbook (the version edited by Marion Cunningham) or Marion Cunningham's "learning to Cook" are both good. (The second one is written for adults in spite of the misleading name.) And the Martha Stewart publicantion we were talking about recently "Everyday Food" now has a cookbook out that looks good. The one I probably depended on more than any other when I was a new cook were Betty Crocker and Better Homes and Gardens. I still have my BH&G....See MoreDid you forget how to cook? Or ... to cook?
Comments (44)ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!...See More
10 years ago
10 years ago- 10 years agolast modified: 10 years ago
Robin, Thank you.
Artemis, Beau was at a week long fish camp in Manitoba, Canada so he had to eat what he caught. He caught a lot; he sent us pictures of his catches.
- 10 years ago
- 10 years ago
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