Posts by Coregonus

Underrated: Bony fish. People almost learned that even some fat can be good for you but still are missing whole lot of enjoyment. :suprise: Overrated: None such. All ingredients are made in heaven. If we can't find them proper use,...

Terminology..terminology... :o

Well, they are not meant to be compared by other reasons. Japanese and German makers traditionally use different types of steel and forging techniques. Japanese blades are definitely designed for different moves and cuts. They,...

It looks like wine industry has strong suggestion for every moment of springtime (wintertime in some areas). Is that why old French movie actors have red noses? :lol::lol::lol: If we get just little more types, we don't need wine...

Bernard Luce "Dictionary of Gastronomic Terms French/English" ISBN 0-7818-0555-4 John Mariani "The Dictionary of Italian Food and Drink" ISBN 0-7679-0129-0 Also, would be good idea to keep in touch with person who...

CEVICHE!!!! Right on the boat! Just be aware of bigger grouper and reef dwellers, ciguatera never sleeps :cool:

I heard of cod frozen in snow in Arctic regions (not fermented as lutefisk) and eaten thinly sliced. I guess it stays frozen over 7 days which kills cod worms. Anyway, you should know where your fish coming from to make something like...

I use it in fish/chicken tagine, tabouleh or olive salad. Usually I add chopped rind only. If using tiny ones, slices or quarters would do better, I guess.

My favorite dress for grilled veggis: Pomegranate sauce w/oil, fresh herbs & roasted garlic. People scream when pair it with grilled meat! Having lots of green beans from own garden is even better. In contrast to...

I imagined the same classics but have seen different. Most people there enjoyed roasted chicken with red cabbage. Maybe, I wasn't that hungry, most likely curious & thirsty :bounce: I preferred fish on stick and fiery goulash C