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User Name	Thread Name	Subject	Posted
EBarnacle	BS: Recipes - what are we eating? (2562* d)	RE: BS: Recipes - what are we eating?	23 Dec 19
A few comments: Tilapia has no inherent taste or texture of its own . . . FEH! "Rotisserie chicken" tastes as it does because of its high salt content, so if you tend to retain water broil your own. Many years ago on a sailing trip we trailed lines off the stern of our boat. The only times we caught mackerel was off sewage heads. I have not eaten mackerel since. A digital thermometer is very handy. We cook our birds, especially turkey, at an oven temperature of 250F. We set the thermometer alarm 5 degrees below the official "done" temperature. No one has ever complained about dry bird when we prepare this way.

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