Text 3383, 73 rader
Skriven 2008-03-04 13:12:29 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av JOAN MACDIARMID
Ärende: hush you puppies!
=========================
Hi Joan,

 RH> greasy but not spectacular either.  We had a good fish meal at a
 RH> Captain D's outside of Atlanta last September but Steve tried the one
 RH> in Huntville in October and was very disappointed.  The one closest to
 RH> us here has closed.

 JM>  Huh! I wonder if that was the same one my Mom
 JM>  particularly likes?! Maybe he hit a bad day.
 JM>  But then, he would probably have stayed close
 JM>  to Redstone Arsenal, and Mom's on another side
 JM>  of town. There are several Captain D's in town.

I'm not sure where he stayed, if he was close to Redstone or not.  He
did mention that the group went to a Ruth Crist's Steakhouse one night
if that might pinpoint it better for you.  He did not order steak but a
chicken dish instead.

 RH> I don't know what they did but they used way too much oil in the one
 RH> we tried in AZ. They used to be fairly generous with the crumbs, even
 RH> in the 80s, but I guess people wanted to supersize their portions.

 JM>  I usually ignored the breading crumbs. Too much empty
 JM>  calorie content, and the real food had filled me well
 JM>  enough.

I may have some of them if I've eaten everything else and still have a
bit of room but most generally leave them.  I'll usually order the cole
slaw at places like that; I've had some really good ones, some fair and
a lot of mediocre, at best, ones. A lot are chopped so fine that you
can't tell what's in them but occaisionally I'll get a more rustic cut
one.  Those are usually the best tasting.


 JM>  I don't try to make deep-fried fish at home any more,
 JM>  but I do make something like this in the oven sometimes.

I never did deep fried fish at home but used to pan fry it when we lived
in NC.  Once we got a microwave (after we moved away from NC) I'd either
do it in that or bake it in the oven, but it wasn't the fresh caught
fish we'd get in NC. In HI we usually steamed it, wrapped in ti leaves
or did a shallow saute with a blasamic vinegar/garlic sauce.  We used
fresher caught (but not as fresh as in NC) there, ususally ahi (tuna) or
salmon.  In NC it was usually flounder.  Here in GA we've gone out for
fish, actually seafood, more than I've cooked it.


 JM>       Title: Creole Flounder
 JM>  Categories: Fish, Baked
 JM>       Yield: 4 Servings

I'll have to see if my Betty Crocker has a similar recipe.

 JM>   the 2 drops called for...use your own judgement as to the heat you
 JM>   prefer! Finally, don't count on this to be done in 10 minutes: I
 JM>   usually find a longer time is needed to get the fish done. The
 JM>   vegetables should still be rather crispy and toothsome when the fish
 JM>   is done. J.M.]

It should be 10 minutes per inch of thickness on the fish; the general
rule of thumb does work well there. Fish is done when it flakes easily
using a fork.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Matthew 6:11 | Give us this day our daily bread.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)