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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1 fish 2 fish red fish blue fish... from COCONUTS!
Comments (8)laura - on the ones I saw, it was palm leaves cut to shape. I would expect them being all recycled yard stuff! The palm leaves have a hard brown section near the trunk - I was going to try cutting some of that to shape. I didn't end up buying one, just too much & it's pretty basic. The ones I saw were neon or bright spray paints w/ squiggles of glitter paint even. I thought this was an excellent way to use up the little tubes of leftovers I have everywhere. Sadly, I'm flying back to NY tonight, but I'll work on them there. That's where all my supplies are anyway, just need to find coconuts! lol Anyone know if Michaels or AC Moore or any craft store carry coconut shells? I'd like to toy with some until I get back in 3-4 weeks. Maybe I should pack some in my suitcase since their FREE here... I'm sure airport security would love that! lol...See MoreHow 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 do I take these fish oil pills w/o getting fish burps?
Comments (8)This is such a good question, because those burps are really gross. They don't bother me as much as they do my husband. They have almost made him sick before, so he's completely stopped taking them. Have you tried switching to a different brand? I was given some samples from a friend that worked for an eye doctor. They are also used to help people who suffer with chronic dry eyes. I'm sorry I can't remember the brand, but they didn't make me burp at all. DH still wouldn't try them, his experience was too bad with the first kind. So I don't know if it was just me or not. They were gels with the oil inside (like vitamin E). Sorry, this isn't much help....See MoreExpanding Selections of Fish I Cook
Comments (7)In case you haven't seen it, there might be some recipes of interest in the fish cookalong, linked below. Here's one of my favorites which I didn't post there. I made this simple recipe two nights ago at my wife's request, and it was the first time I used snapper - I usually use sea bass - and fresh tomatoes instead of canned. It was also the first time I included the olives. It was good! Red Snapper or Other Thick White Fillets, Provencal-Style Mark Bittman 2 Tbsp olive oil 2 med onions, chopped, 1 tsp minced garlic 2 cups cored and chopped tomatoes, fresh or canned, with juices 1/2 cup dry white wine or water 1/2 cup chopped basil leaves 1 cup tiny Nicoise or other good black olives, pitted 1/2 cup chopped fresh basil 1 sprig fresh rosemary or 1/2 tsp dried 1 sprig fresh thyme or 1/2 tsp dried S&P to taste 1.5 pounds red snapper fillets Heat oil in a deep skillet on med, add onions and cook until soft, about 5 min. Add garlic and tomatoes, raise heat slightly, cook until some of the liquid cooks away. Add wine, stir, and cook another 5 minutes. Add olives and half of the basil, the rosemary and thyme, S&P. Cook one minute. Submerge the fish in the sauce and cook until tender and white, about 8 minutes. Garnish with remaining basil and serve with crusty bread. Here is a link that might be useful: Fish Cookalong...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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