Sean Dennis wrote to Dave Drum <=-

Did they mention using tweezers or needle-nose pliers to remove
the floaters (pin bones)?

Yes, a pair of needle-nose pliers.

That makes sense given the presenters. I'd have to have a "special"
pliers for that - if I ate salmon. My regular needle-nose pliers get
used in some outre things.

I may be an "odd duck" but I'm not fond of many of the oily fish like
salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
I really like trout (salmon's close cousin).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Campfire Trout
Categories: Five, Seafood, Vegetables
Yield: 4 Servings

4 (6 - 8 oz) fresh caught
- rainbow trout; gutted,
- heads optional
2 Handsful wild onion greens
- or chives
Salt & Pepper
Lemon juice

First catch your trout - if you don't you go hungry.

Gut the fish and stuff the cavity with onion/chive
greens.

Make a thick mud using river water and dirt from the
bank. Pack the stuffed fish into a coating and place
in the coals of your campfire, surrounding the entire
packet.

When the mud has baked hard the fish is done. Break
open and discard the mud - taking care not to get bits
into the cavity. The scales of the fish will come away
with the mud.

Season with salt & pepper and lemon juice and ENJOY!!!

First made by me on the Kern River between Bodfish and
Johnsondale, California in July 1966.

RECIPE FROM: Walt "Thunder Belly" Turner

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to Sean Dennis <=-

I may be an "odd duck" but I'm not fond of many of the oily fish like salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
I really like trout (salmon's close cousin).

I most of the oily fish, but salmon is not on the top of the list for me.
I like Canned salmon way more then fresh. Andrea loves fresh salmon so I
cook it and eat just a small bit and give her the rest.

Shawn

... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

That makes sense given the presenters. I'd have to have a "special"
pliers for that - if I ate salmon. My regular needle-nose pliers get
used in some outre things.

Same here. I have a semi-decent pair of pliers in my electronics toolkit
but the ones in my regular toolbox have been in some rather shady (and
dirty) places.

I may be an "odd duck" but I'm not fond of many of the oily fish like salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
I really like trout (salmon's close cousin).

I love salmon. Living on the middle Oregon coast where salmon is plentiful
and cheap spoiled me. My doctors want me to eat more salmon but when it's
$20 a pound and I have $250 a month allotted for food, that is going to have
to wait. I do eat more chicken and am trying to stay away from red meat and pork for the heart. I haven't had trout much but what I have had has been delicious. I do not recall knowingly having mackerel.

I love zwieback also but without teeth, trying to eat it or Wasa bread is a fool's errand:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbed Cheese Tarts
Categories: Appetizers, Cheese/eggs
Yield: 24 Servings

1/3 c Fine dry bread crumbs or
-finely crushed zwieback
8 oz Pkg cream cheese, softened
3/4 c Cream-style cottage cheese
1/2 c Shredded Swiss cheese
1 tb All-purpose flour
1/4 ts Dried basil, crushed
1/8 ts Garlic powder
2 Eggs

nonstick spray coating dairy sour cream (optional) sliced or slivered
pitted ripe olives, red caviar OR chives (optional) roasted red
papper OR pitted ripe olive cutouts* (optional)

For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick
spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom
and sides to coat. Shake pans to remove excess crumbs. Set aside.

In a small mixer bowl, combine cream cheese, cottage cheese, Swiss
cheese, flour, basil, and garlic powder. Beat with an electric mixer
on medium speed just till fluffy. Add eggs; beat on low speed just
till combined. Do not overbeat.

Fill each crumb-lined muffin cup with 1 tablespoon of the cheese
mixture. Bake in a 375 degree F oven for 15 minutes or till centers
appear set. (Tarts will puff during baking, then deflate as they
cool.) Cool in pans on wire racks for 10 minutes. Remove from pans.
Cool thoroughly on wire racks.

To serve, spread tops with sour cream. Garnish with olives, caviar,
chives, and/or red pepper and olive cut-outs. Makes 24 tarts.

TO REFRIGERATE:

Bake and cool tarts as directed, except do not spread with sour cream
or top with garnish. Cover and chill kin the refrigerator for up to
48 hours. Let tarts stand at room temperature for 30 minutes before
serving. Spread with sour cream and garnish as directed.

TO FREEZE:

Bake and cool tarts as directed, except do not spread with sour cream
or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or
till firm. Transfer to a freezer container or bag. Seal, label, and
place in the freezer. To thaw, let stand, loosely covered, at room
temperature about 2 hours or in the refrigerator overnight. Spread
with sour cream and garnish as directed.

* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves,
stars, or other decorative shapes out of the roasted red peppers and
pitted ripe olives.

From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90
Posted by: Karin Brewer, Cooking Echo, 6/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Deja Coup: A feeling that we've overthrown this regime before.
___ MultiMail/Linux v0.52

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Shawn Highfield wrote to Dave Drum <=-

I may be an "odd duck" but I'm not fond of many of the oily fish
like salmon or mackerel. I can do bluefish if it's *very* fresh.
And, oddly, I really like trout (salmon's close cousin).

I most of the oily fish, but salmon is not on the top of the list
for me. I like Canned salmon way more then fresh. Andrea loves
fresh salmon so I cook it and eat just a small bit and give her
the rest.

The most common fish around here is catfish which some claim is "muddy"
tasting - something I have never experienced even when eating the mud
pout catfish. It is not a firm fleshed fish however. For that one need
go to the second most popular fish from these parts - carp (which can
be muddy-tsating if harvested from slow moving muddy waters).

... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

I was going to "adopt" that tagline. But, it seems it's already in my collection.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gefilte Fish
Categories: Seafood, Nuts, Vegetables
Yield: 16 Servings

1 md Onion; coarse chopped
2 tb Margarine *
1 lb Carp filet
1 lb Whitefish
Salt & white pepper
4 lg Eggs
1 1/2 c Fine ground blanched almonds
12 c Strained fish bouillon (TIP)

* if not keeping Kosher use butter - UDD

Saute the onion in margarine until soft. Combine with
the carp and whitefish and chop finely with steel blade
in a food processor (or chop by hand). Season mixture
with salt and pepper.

Add eggs and mix well to blend. Blend in almonds.

With wet hands shape the fish mixture into ovals, using
two tablespoons for each.

Place the ovals in lightly boiling fish bouillon, cover
and cook at a slow boil for about 30 minutes. Remove
fish balls from bouillon and arrange on serving dish.
Strain the bouillon through a fine strainer over the
fish and refrigerate. The bouillon will jell.

To serve, arrange a piece or two of cooked carrot slices
on each piece of gefilte fish, decorate with parsley and
serve red horseradish on the side.

TIP: Using a standard recipe for making fish bouillon,
season with carrots, tomato, zucchini, onions, celery,
parsley, bay leaf and leek.

Written by: Marian Burros

Yields - About 16 pieces

RECIPE FROM: http://cooking.nytimes.com/

Uncle Dirty Dave's Archives

MMMMM

... Avoid the Tate's Compass: "He who has a Tate's is lost!"
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Shawn Highfield <=-

The most common fish around here is catfish which some claim is "muddy" tasting - something I have never experienced even when eating the mud
pout catfish. It is not a firm fleshed fish however. For that one need

My SIL is crazy for fishing. I mean it's an addiction. He's grabbed
some catfish and I didn't taste any "muddy" flavour either. He's been
catching carp for sport (no limit and you must kill what you catch)
but they are the really big ones that he doesn't want to eat due to the polution in the lake here. It's on the list of fish to try when he
gets the right size.

Shawn

... I shoot every third salesperson that calls. The second one just left.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

much but what I have had has been delicious. I do not recall knowingly having mackerel.

I love canned mackerel. I buy it by the case on Amazon as it's not
popular here in the stores. Toast, butter, mackerel, onion, and hot
mustard. Yuuuum. lol (Soft since it's canned, you could eat it
without teeth. It's also good just out of the can)

Shawn

... Yeah, I fired a warning shot... Into his chest.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Hi Shawn,

I love canned mackerel. I buy it by the case on Amazon as it's not popular here in the stores. Toast, butter, mackerel, onion, and hot mustard. Yuuuum. lol (Soft since it's canned, you could eat it
without teeth. It's also good just out of the can)

Are they anything like kipper snacks?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basic Fish Chowder and Variations
Categories: Fish, Soups, Bacon
Yield: 6 Servings

1 lb Fish fillets
2 sl Bacon, chopped
1/2 c Onion, chopped
2 c Fish stock or water
1 c Raw potato, sliced
2 c Milk
1 ts Salt
1 ds Of pepper

Salmon, halibut, rockfish or cod (hake or haddock) may be used for the
fish. Fry bacon until crisp; add onion and cook until tender. Add
water and potatoes and simmer 10 minutes or until the potatoes are
partially tender. Cut fish into 1 inch cubes and add and simmer again
until fish and potatoes are tender. Add milk and seasonings; heat
thoroughly and serve immediately.

VARIATIONS:

2 cups grated cheddar cheese may be added before the milk is added.
Stir until melted and proceed.

2 tbsp flour may be added for thickness.

Sub 2 tb Butter for the bacon.

You can add one of:

1 ts Chopped fresh thyme
1/4 ts dried thyme
: chopped chives for garnish
2 Bay leaves

MMMMM

-- Sean

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On 07-23-22 05:11, Dave Drum <=-
spoke to Shawn Highfield about Oily Fish was:ATK <=-

The most common fish around here is catfish which some claim is
"muddy" tasting - something I have never experienced even when eating

I think that the distinction between fresh and muddy is running water
versus still (or stagnate) water.

the mud pout catfish. It is not a firm fleshed fish however. For that

Agreed, and that is one reason why it is not as high on my preference
list, even though it is quite popular with the population.

one need go to the second most popular fish from these parts - carp
(which can be muddy-tsating if harvested from slow moving muddy
waters).

When I lived in Wisconsin, I would often fish for carp for sport. As a
big fish, they could put up a decent fight. We never ate those we
caught though. If I could I would disengage the hook and release them
back into the bay. If the hook was too deep, I would plant them in the
garden. OTOH, I do understand that they are quite poplular with some
European cultures.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crusted Baked Salmon
Categories: Easy, Tested
Yield: 2 Servings

12 oz Salmon filet approx
1 1/2 T Mayo
1 1/2 T Sour cream
1 T Grated parm cheese
Maybe more
1/2 T Lemon juice (optional)
1 ea Green onion thinly sliced
1 t Garlic powder

Preheat oven to 400 degrees (used toaster oven) Line pan with
parchment paper.

Place fish skin side down on paper.

Spread top of fish with mayo mixture. Cover all of top.

Bake 25 to 30 min.

Tested Very nice. Did 25 minutes, maybe less time next time.
depends on thickness of fish.

*might use some dill weed instead of green onions

Off the net.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:40:05, 24 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Sean Dennis wrote to Shawn Highfield <=-

without teeth. It's also good just out of the can)

Are they anything like kipper snacks?

If you got the smoked ones possibily.

Shawn

... I DID IT! I invented the unadoptable tagline! Try it. Won't work.

--- Talisman v0.43-dev (Windows/x86)
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Shawn Highfield wrote to Sean Dennis <=-

If you got the smoked ones possibily.

I'll have to try it to at least say I did.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken and Potato Casserole
Categories: Main dish, Seandennis
Yield: 5 Servings

1 Box au gratin potatoes
2 c Boiling water
3/4 c Milk
2 T Butter or margarine
1 Can (10 3/4 oz) cream of
- mushroom soup, undiluted
1 c Diced cooked chicken
1 c Cooked peas
1/4 c Chopped pimiento (optional)

Preheat oven to 400 degrees F.

In a 2-quart casserole dish, combine potatoes and sauce mix. Stir in
boiling water, milk, and butter. Stir in soup. Gently mix in
chicken, peas, and pimientos. Bake uncovered for 45 minutes or until
potatoes are tender. Let stand a few minutes and serve.

From: A recipe on the side of a box of au gratin potatoes

MM'd by Sean Dennis on 19 June 2011.

MMMMM

-- Sean


... You never know whast you have until you clean your room.
___ MultiMail/Win v0.52

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