What's your Favorite? - Page 2

momoreg · #16 02-09-2001, 04:54 PM

I never understood the attraction to Dungeness crabs. I had them only once, while vacationing in Washington, and the texture was just too flaky and dry.

cape chef · #17 02-09-2001, 04:58 PM

That's why I like them!!! they remind me of me...Flaky and dry

Hey Momo, the few times I have had those little crustacions I really loved em!!

maybe the time you had them they where over cooked?
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momoreg · #18 02-09-2001, 05:14 PM

Actually, now that I think of it, we also brought some home and cooked it, but I still didn't like it. Gefilte fish, on the other hand....

cape chef · #19 02-09-2001, 05:31 PM

hey, I love gefilte fish!!

With a little beet horseradish I'm content.

Isa · #20 02-09-2001, 06:22 PM

Crudeau,

You and your friend are both wrong. The best lobsters come from Iles de la Madeleine.

cape chef · #21 02-09-2001, 06:58 PM

I think the Lobsters from Maine and eastern Canada are kissing cousins
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Mezzaluna · #22 02-09-2001, 09:14 PM

Gefilte fish... that reminds me of a story. (Since I spent time on un-kosher fish, now I'll talk about kosher fish.) When I was about 9, my mom took me to the home of my grandmother's friend to help her make her Passover batch of gefilte fish. The elderly lady was as strong as an ox, and never did anything less than full throttle. When I arrived that morning she had three huge fish from the Mississippi River, which flowed past my hometown. They were buffalo and carp, so you can guess how tasty they'd be considered to those with refined palates! She taught me how to scale and filet the fish, and put me to work turning the crank on the old food grinder. She seasoned the fish, formed dumplings, and cooked them in huge soup pots on her stove. What seemed like hours later, my mom came to pick me up. I left with fish scales in my hair and smelled so bad that she drove home with all the windows open. My clothes got two washings. But boy, she'd worked magic with those trash fish, because the gefilte fish she sent home with me were ambrosial. Wish I'd paid attention to her seasoning!

[ 02-10-2001: Message edited by: Mezzaluna ]

momoreg · #23 02-10-2001, 06:58 AM

I agree, homemade gefilte can be good. Much better than the jarred.

#24 02-10-2001, 11:00 AM

Gefilte fish. Hah. I didn't even know what the heck it was so I tried to find out. Guess what? I ran across this site. Some of you might enjoy this one.
http://recipes.alastra.com/fish/default.html

cape chef · #25 02-10-2001, 11:13 AM

Crudeau,

Very cool site , Thanks
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#26 02-10-2001, 11:25 AM

CC:

You are most welcome.

Mezzaluna · #27 02-10-2001, 01:41 PM

Those sound about right, Crudeau. Thanks! BTW, 'gefilte' means 'stuffed'. I heard that the name came from the practice, at one time, of stuffing fish skin with the filling described, then poaching- sort of like stuffed cabbage, only with fish skin (doesn't THAT sound appetizing??

) But this may be totally apocryphal.

#28 02-10-2001, 01:48 PM

Mezz:

So when I have finished a big meal, it is OK to say, "Ich bin sehr gefilte"?

Isn't that similar to my saying, "I can't eat anymore, but I sure could taste some more"?

momoreg · #29 02-10-2001, 05:12 PM

lynne · #30 02-11-2001, 02:51 PM

Oysters!

Calabash shrimp from Carolina!

Seared good fresh tuna

I just love seafood...

My current favourite "fish dish" is a sweet potato crusted trout. (Dehydrated sweet potato and japanese breadcrumbs, pan sauteed in butter-


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