For the attention of bobjustbob

[bobjustbob]

You have some chicken? Man, I miss the ones I cared for for some months from 2013 to 2014.

Must be a Stooge thing

Haw did they taste? I've got a story about my dear departed raising chickens when she was just a kid. I may have posted that story already but will repeat it upon request.

I have a crisis. That Italian deli down the block just set a stand outside with chestnuts and dried salted cod. Must be for Christmas or 7 fish day. Since I've seen but never tried that kind of fish I asked the old man to pick me out one. "This is a nice one" Okay, it's about 3lb. What do I do with it? He tells me about the soaking process and I can do anything I want with it. Fine, ring it up but what kind of flour should I use to fry it. "When you ready to cook, stop by and I'll give you the flour." That was nice of him, ring me up. $43 FOR A GOD DAMED PIECE OF FISH??? I paid it.

Doing my Interweb research I found out this is not a frying fish. Good news is that the fish can last forever. Bad news is that I don't know how to cook it. I cut off a piece and starting the soaking process. Recipes I've found on the web have me buying all kinds of spices and stuff that I don't have in the house. I have about 40 on my racks but it's asking for shit that I'll probably use ever again. There is a simple recipe for fishcakes that I'll definitely be doing but there's got to be more that I can do besides fishcakes. If it's 3lb dry I don't know how much more it will be after soaking. Is anyone out there familiar with what else I to do with this fish?

 

[Supafly]

I never ate any of these chicken, I just watched after them, picked out the eggs, cleaned out their barn house, and at some times had to regulate between the two roosters, until the big black rooster broke a leg and it was payback time for the little one, who then had the time of his life finally getting to hop on all those chicken he never got to swing a leg over because Poppa Rooster was always around and whooped his ass if he dared.

 

[FreeOnes_Adam]

Haw did they taste? I've got a story about my dear departed raising chickens when she was just a kid. I may have posted that story already but will repeat it upon request.

I have a crisis. That Italian deli down the block just set a stand outside with chestnuts and dried salted cod. Must be for Christmas or 7 fish day. Since I've seen but never tried that kind of fish I asked the old man to pick me out one. "This is a nice one" Okay, it's about 3lb. What do I do with it? He tells me about the soaking process and I can do anything I want with it. Fine, ring it up but what kind of flour should I use to fry it. "When you ready to cook, stop by and I'll give you the flour." That was nice of him, ring me up. $43 FOR A GOD DAMED PIECE OF FISH??? I paid it.

Doing my Interweb research I found out this is not a frying fish. Good news is that the fish can last forever. Bad news is that I don't know how to cook it. I cut off a piece and starting the soaking process. Recipes I've found on the web have me buying all kinds of spices and stuff that I don't have in the house. I have about 40 on my racks but it's asking for shit that I'll probably use ever again. There is a simple recipe for fishcakes that I'll definitely be doing but there's got to be more that I can do besides fishcakes. If it's 3lb dry I don't know how much more it will be after soaking. Is anyone out there familiar with what else I to do with this fish?

Oh wow, have fun with that stuff. Sounds like you bought baccala. My advice is soak, change the water, soak, change the water, at least a couple times a day for about 3 days. And yes, its a staple for the feast of 7 fishes thing. It's all about pairing it with tomato based sauces.

Here's a few ideas, then you can put your thinking cap on and go from there. https://www.delallo.com/article/cod-stockfish-baccala-same-fish-different-stories/#

I've never seen it fried before, but fuck knows.

 

[Jack Davenport]

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:1orglaugh

 

[RJS13]

Oh wow, have fun with that stuff. Sounds like you bought baccala. My advice is soak, change the water, soak, change the water, at least a couple times a day for about 3 days. And yes, its a staple for the feast of 7 fishes thing. It's all about pairing it with tomato based sauces.

Here's a few ideas, then you can put your thinking cap on and go from there. https://www.delallo.com/article/cod-stockfish-baccala-same-fish-different-stories/#

I've never seen it fried before, but fuck knows.

Sound like a lot of work for fish in a tomato sauce. Sounds disgusting, but I've never tried it so I really can't say anything. To me, fish and tomato just don't go. Maybe I'm not eating at the right places??????

 

[FreeOnes_Adam]

Sound like a lot of work for fish in a tomato sauce. Sounds disgusting, but I've never tried it so I really can't say anything. To me, fish and tomato just don't go. Maybe I'm not eating at the right places??????

It's a pain, but its all very traditional. Like lutefisk. No one really likes its, its just super fucking traditional.

But fish and tomato can work for some weird reason, ever had ciopinno? Its an tomato based seafood stew. I used to think the same thing about the match up, but its not bad.

Personally, I like my fish Chinese style, but I'll try about anything.

 

[Jack Davenport]

Op

Sound like a lot of work for fish in a tomato sauce. Sounds disgusting, but I've never tried it so I really can't say anything. To me, fish and tomato just don't go. Maybe I'm not eating at the right places??????

Ketchup ( tomato based substance) is pretty damn good on fish. I prefer fried flounder or grouper.

 

[FreeOnes_Adam]

I put cocktail sauce on fish and chips sometimes, and especially fried squid. And ketchup has been known to make my fish sticks when I eat those horrible little things.

 

[Ace Boobtoucher]

Op

Ketchup ( tomato based substance) is pretty damn good on fish. I prefer fried flounder or grouper.

Do you have a food processor? Get one. And make a simple remoulade that goes great on any fish dish. 2oz ketchup; 1oz mustard (dijon or yellow doesn't matter);1/8th-1/4 onion; one celery stalk (you can even leave the leaf on); one clove garlic; two tsp fresh cilantro or parsley; 1 1/2 oz good olive oil. pulse everything until nearly smooth while drizzling the oil in slowly. If you're cooking for more than two people adjust the amounts accordingly. Whenever I do homemade Irish fish cakes this is my preferred sauce.

Sometimes I'll make a buerre blanc or some other white wine and butter sauce but the remoulade requires no cooking and is done so much quicker.

 

[Jack Davenport]

Do you have a food processor? Get one. And make a simple remoulade that goes great on any fish dish. 2oz ketchup; 1oz mustard (dijon or yellow doesn't matter);1/8th-1/4 onion; one celery stalk (you can even leave the leaf on); one clove garlic; two tsp fresh cilantro or parsley; 1 1/2 oz good olive oil. pulse everything until nearly smooth while drizzling the oil in slowly. If you're cooking for more than two people adjust the amounts accordingly. Whenever I do homemade Irish fish cakes this is my preferred sauce.

Sometimes I'll make a buerre blanc or some other white wine and butter sauce but the remoulade requires no cooking and is done so much quicker.

I have noticed lately that Ace has a greater culinary acumen than some of the self professed food "experts" around here.

I'll give it a try.

Thanks mane.

 

[acenipplelicker]

fish sticks on a forman grill dipped in mccormick tartar saucs:clap:

 

[Ace Boobtoucher]

I have noticed lately that Ace has a greater culinary acumen than some of the self professed food "experts" around here.

I'll give it a try.

Thanks mane.

I have picked up a few things over the years but the greatest secret to cooking well is to FOLLOW INSTRUCTIONS. I've made a few Julia Child recipes and I doubt she'd be impressed but my friends and family always seem to love it when I break out the Dutch oven and prepare something special, ie, bouef bourguignon or venison stew. I've made a Greek variation of Ratatouille that's simply awesome.

I've been incorporating a lot of Pankow breadcrumb lately. When I've made meatballs with them I've gotten raves. Or coating Tilapia fillets with them is purty gud, too.

One friend I've lost due to the recent election has said his kids refuse to eat at Olive Garden or Macaroni Grill after I've made spaghetti for them because theirs isn't nearly as good. That, to me is the greatest compliment (Not OG, really. They kind of suck).

I've also started to look outside the box for inspiration. Riviinkropsu has recently become a favorite.

 

[bobjustbob]

I've got a food processer and the remoulade came out fantastic. Done as per instructed. Too bad the fish wasn't done so well. I breaded chunks and fried them. Much leftover dip for fries or spread over a burgher. After the holidays I'll try that seafood stew. Shellfish prices will be lower.

 

[acenipplelicker]

dinty moore beef stew is great except too salty- classic amer taste

 

[Elwood70]

One friend I've lost due to the recent election has said his kids refuse to eat at Olive Garden or Macaroni Grill after I've made spaghetti for them because theirs isn't nearly as good. That, to me is the greatest compliment (Not OG, really. They kind of suck)..

I'm sure your spaghetti is so awesome that comparing it to Olive Garden in any way is blasphemy. Saying "spaghetti" and "Olive Garden" in the same goddamn sentence is sacrilege. They don't "kind of" suck, they absofuckinglutely suck.



Also, this is actually a good thread. Shit keeps up, I may have to come around more often.

 

[Ace Boobtoucher]

I'm making bimbimbap tonight. I could eat it every day.

 

[acenipplelicker]

steak on the forman fat grilling machine

 

[Supafly]

I would like to point this in a new direction:

Quick and easy and great meals

I love pasta, and both Spaghetti with just classic pesto or Spaghetti Carbonara are dishes I could eat every day. Come to think of it... Why don't I eat them every day?

 

[MissHybrid]

At Bob's suggestion, I will be leaving the Turkey in the fridge and going for starter and main course of trotters. I just need to go out and get a couple of piggies...brb

 

[acenipplelicker]

when you boil the dried pasta- pour in some vegetable oil and see what bc does.