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post #1 of 9
Thread Starter 
hello everyone! i decided to join this community to expand my network and learn new skills on baking and cooking. although i graduated with a BBA in International Hospitality Management, our curriculum was not extensive in the culinary aspect, as much as I wanted it to be. so here i am, exploring the world of baking and cooking on my own. hopefully i'll be successful at this, with all your help of course!
post #2 of 9
Welcome to the kitchen :chef:
Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring.
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Preparing a fine meal with quality ingredients is the most practical way we show our love. How we plate shows the depth of our caring.
Reply
post #3 of 9
Thank you for introducing yourself, Swordfish. We're sure that Chef Talk can provide you with an excellent way to meet and contact people in the culinary world and to broaden your knowledge of baking and cooking.

Besides the forums we have cooking articles, recipes, cookbook reviews, blogs (you can begin one of your own here), the photo gallery and a search tool to help you roam through it all. Let us know if you need assistance with any aspect of the site.

We'll look forward to having you as an active participant in the community. Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 9
Swordfish. Welcome! As a fish guy, of course your screen name intrigues me. Is there a story behind it?

Thanks for joining. We look forward to hearing from you.
Fishmonger Ran
"The health benefits of eating fish, far out-weigh any risks of eating it"
http://dontfearfish.blogspot.com
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Fishmonger Ran
"The health benefits of eating fish, far out-weigh any risks of eating it"
http://dontfearfish.blogspot.com
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post #5 of 9
Thread Starter 
Thanks for the warm welcome everyone!

There isn't an interesting tale to my screen name. I also scuba dive and I love how a swordfish looks like. Also, my ex-boyfriend used to call me swordfish after I hacked his account, after the popular movie of Halle Berry (and found out he was cheating! haha).

By the way, I love fish... especially seabass. Any tips how to cook it so it will remain tender?
post #6 of 9
I would say that IS an intersting tale about your screen name. Reming me never to cross you. haha.
Do us all a huge favor and and ask that same question about the sea bass in the Food And Cooking threads. I think we will both be amazed at the amount and the quality of answers you will get. Of course I will weigh in give you my thoughts.
Fishmonger Ran
"The health benefits of eating fish, far out-weigh any risks of eating it"
http://dontfearfish.blogspot.com
Reply
Fishmonger Ran
"The health benefits of eating fish, far out-weigh any risks of eating it"
http://dontfearfish.blogspot.com
Reply
post #7 of 9
There are a lot of ways to cook sea-bass, it's very forgiving. It stays moist because it's oily -- but it's also sweet. A similar fish is black cod, aka "sable." If one's available and the other not, they are absolutely interchangeable. A point in black cod's favor is that it isn't overfished yet.

Techniques depend on the cut, of course. And as I said, the fish is very versatile and lends itself to a number of preparations. BUT...

The basic rule for these types of fish is as much heat as possible -- cook to between medium-rare and medium, and let rest to medium or a bit beyond on the plate. The rest will take about three minutes. This applies to fish in the pan, under the broiler or on the grill.

Without knowing more about how much you already know, lets leave it at that for now. Why not start a thread with some more specific questions?

Later,
BDL
post #8 of 9
Thread Starter 
hi fish,

will open a new thread in the other section and let me know your thoughts.
post #9 of 9
Thread Starter 
hi boar,

thanks for the info. i'm not much knowledgable in fish so it's good to know that "sable" is a good substitute for seabass. i'll open a new thread so keep me posted.
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