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BS: RF: Fry Me to the Moon. Cooking advice.

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Beccy 04 Mar 03 - 12:17 PM
Rick Fielding 01 Mar 03 - 04:18 PM
Penny S. 01 Mar 03 - 03:11 PM
Beccy 01 Mar 03 - 02:36 PM
NicoleC 01 Mar 03 - 11:45 AM
catspaw49 01 Mar 03 - 10:33 AM
Beccy 01 Mar 03 - 10:21 AM
Beccy 01 Mar 03 - 10:20 AM
Peg 01 Mar 03 - 10:12 AM
Beccy 01 Mar 03 - 08:13 AM
GUEST,Al 28 Feb 03 - 09:45 PM
Rapparee 28 Feb 03 - 09:00 PM
Stilly River Sage 28 Feb 03 - 07:50 PM
NicoleC 28 Feb 03 - 07:32 PM
Peg 28 Feb 03 - 07:15 PM
Jeri 28 Feb 03 - 06:17 PM
Rick Fielding 28 Feb 03 - 05:57 PM
Stilly River Sage 28 Feb 03 - 04:58 PM
Peg 28 Feb 03 - 04:49 PM
Jeri 28 Feb 03 - 04:20 PM
Beccy 28 Feb 03 - 03:04 PM
GUEST,Q 28 Feb 03 - 03:04 PM
John MacKenzie 28 Feb 03 - 03:01 PM
Stilly River Sage 28 Feb 03 - 01:56 PM
GUEST,Q 28 Feb 03 - 01:31 PM
NicoleC 28 Feb 03 - 12:26 PM
Stilly River Sage 28 Feb 03 - 12:04 PM
Jeri 28 Feb 03 - 11:49 AM
mg 28 Feb 03 - 01:41 AM
Rick Fielding 28 Feb 03 - 01:25 AM
NicoleC 27 Feb 03 - 05:12 PM
Stilly River Sage 27 Feb 03 - 04:45 PM
John MacKenzie 27 Feb 03 - 03:20 PM
Beccy 27 Feb 03 - 01:55 PM
NicoleC 27 Feb 03 - 01:39 PM
Stilly River Sage 27 Feb 03 - 01:21 PM
DougR 27 Feb 03 - 01:13 PM
Beccy 27 Feb 03 - 01:02 PM
NicoleC 27 Feb 03 - 12:46 PM
Beccy 27 Feb 03 - 11:54 AM
DougR 27 Feb 03 - 01:38 AM
GUEST,Q 26 Feb 03 - 04:40 PM
Jeri 26 Feb 03 - 03:51 PM
Beccy 26 Feb 03 - 02:04 PM
McGrath of Harlow 26 Feb 03 - 01:35 PM
DougR 26 Feb 03 - 01:05 PM
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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 04 Mar 03 - 12:17 PM

I am resurrecting this to go back to the subject of deep frying. I made a happy discovery over the weekend. Homemade American-style Garlic Potato Chips. Tout simple! You need Russet potatoes, peeled or not, according to your preference and sliced as thinly as possible. Heat your oil to 375F. Take a big fat clove of garlic and smash it lightly (broken, but not mangled) with the broad side of a butcher/french knife. Drop the garlic with the thin sliced potatoes into the hot oil, stirring to keep separate, and cook until crisp and golden brown. WOW! These go amazingly with mile-high roast beef or turkey club sandwiches.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Rick Fielding
Date: 01 Mar 03 - 04:18 PM

Jeez Spaw, remember I'm married to a SCOT....they really DO deep fry everything!

Rick


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Penny S.
Date: 01 Mar 03 - 03:11 PM

Fire extinguishing - have by you a solidly built baking tray and a good oven glove. Or a fire blanket. Or a wet tea towel. Suffocate the thing.

Penny


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 01 Mar 03 - 02:36 PM

For all my new salmon-soulmates... I found this on foodtv.com
Enjoy. I'll be making it this weekend!

Tea Smoked Salmon with Wasabi Latkes
adapted from a recipe Copyright, 1999, Ming Tsai, All Rights Reserved
ASIAN SMOKED SALMON
1 pound salmon fillet, center cut, skin off
1/2 cup mirin
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/4 cup ginger julienne
1 teaspoon toasted Szechwan peppercorns

SMOKING MIX
1 cup long grain rice
1 cup sugar
1 cup oolong tea or black lychee tea
1 piece aluminum foil
2 wet cloths
Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer. In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
WASABI POTATO "LATKES"

2 cups warm riced potatoes (boiled in salted water, drained well)
1 tablespoon butter
1/4 cup sliced green scallions
1 tablespoon horseradish
1 tablespoon wasabi powder mixed with a little water to form paste
Salt and black pepper
1 cup all-purpose flour
3 eggs, beaten
1 cup panko bread crumbs
In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diamater cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
PLATING
Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.
Difficulty: Easy


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 01 Mar 03 - 11:45 AM

When I was a kid (c. 7 years old), I was melting the bacon grease so I could wash the dishes. Next thing I know, flames are shooting up to the ceiling.

Fortunately, my brother (c. 11 years old) had the presence of mind to put the lid on the frying pan.

We would have spent less time scrubbing the walls and the celing the next day if he hadn't then decidede to take the lid off to see if the fire was out yet...


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: catspaw49
Date: 01 Mar 03 - 10:33 AM

Well Rick, now that you've graduated and have experienced the best and worst through reading or actual experience, it's time to become a real American. On this continent we have the Wonderful World of Deep Fat.....an organization dedicated to bringing cholesterol to all. Remember our motto, "If you can eat it, or even if you can't, it's worth throwing into the Deep Fat." Fish and Chips are but a tiny niche of the pioneering world of the Deep Fat member. Now it's time to move on!!!

Try bananas~~~Fry them up and drizzle a little honey over them! Or take any number of otherwise disgusting veggies from asparagus to zuchini. Slather them through the batter and toss them in the Deep Fat and you can render them all indistinguishable from one another allowing you to eat your veggies and proclaim how healthy they are for you as well. But why stop there? Throw in a sausage patty! It will actually increase your quantity of Deep Fat because all of the fat in the sausage cooks out leaving you with a checker sized thing that will explode in your mouth, assuming it doesn't crumble apart on it's way from the plate.

Now you're ready for the real things like ice cream and pickles!!! These take some real skill but the end result is worth it. Have fun as you serve up Fried Orange Sherbert and Deep Fat Dills......I love 'em both!!! You're ready to attack now so get creative and show us what you can do!!!

Spaw


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 01 Mar 03 - 10:21 AM

Oh, and especially don't burn your bacon when all anyone in the house wants to eat is German Apple Pancake with bacon and fresh fruit on the side...

You'd be surprised how surly 5,3 and 1 year olds can get. Phew... Glad that's over! :-)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 01 Mar 03 - 10:20 AM

I'd like to share a piece of hard won advice. Never, ever, under any circumstances, walk away from a pan of cooking bacon. Don't even do this if the baby is screaming his head off to nurse and you think you'll be back in the room in 2 minutes and your flame is on low. Trust me when I say it is VERY difficult to get a pan emitting billowing bacon smoke past two hungry dogs to throw outside into the snow.

And also believe me when I say that it is a royal pain in the rear to shut the heat off, bundle up three kids and open all the windows when it's -8F outside in order to fumigate the house of burnt bacon odor.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Peg
Date: 01 Mar 03 - 10:12 AM

wow, I must have had a gurdian angel watching over me when I put out a grease fire with flour! Maybe whoever told me it was okay to do that assumed that since it's granular and white like soda or salt it would perform the same...I'm convinced now...
BTW the most common incident of kitchen grease fire I have seen occurs when frying bacon...


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 01 Mar 03 - 08:13 AM

Since we're talking salmon- here's what I made last night. Salmon fillets quick marinated in soy sauce, lime juice, ginger, garlic and honey. Tossed onto ye old George Foreman Grill and grilled to perfection with steamed jasmine rice and sesame green beans. Ya'll got me started on salmon and I couldn't rest until I had some.

Next- I'm looking for a pan fried trout treatment including panko bread crumbs. Anyone have a recipe handy?


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: GUEST,Al
Date: 28 Feb 03 - 09:45 PM

Anything worth eating is worth frying. Al


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Rapparee
Date: 28 Feb 03 - 09:00 PM

Try soaking the raw chips in ice water (cold, cold water with ice floating in it) for, oh, say 20 minutes before you dry and fry them.

I saw a mini-explosion due to flour done on the "Mr. Wizard" television show years ago. I've also seen the results of one done in a grain elevator. Please, don't put out fires with flour; you could have a literal blow-out (and up). Use a fire extinguisher (and if you don't have an ABC type, why not?).

I fixed broiled salmon fillets for dinner. Sprinkled some seasoning on them and served them sprinkled with crumbled, herbed chevre. Pretty darn good, if I do say so.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 28 Feb 03 - 07:50 PM

We don't put gravy on our biscuits (this cook isn't from the South originally). Good quality perserves are my preference, one of my kids likes them plain with margaring. I have a GREAT baking powder biscuit recipe. Maybe some for dinner tonight. . .

Flour dust explosions used to be more common (despite the fact that people also were more aware of them). Here's a biggie.

Flour milling safety

Please don't try putting out fires with flour! Whew! My mom always said it was a hazard, and I was repeating her words, but these links convince me of what she was saying.

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 28 Feb 03 - 07:32 PM

Hot grease and flour? Maybe not for putting out fires, but it's a great way to start your gravy!

Oh great, now I want to whip up a batch of biscuits and brown bacon gravy. I'm not sure if there is any redeeming nutrition in that breakfast at all...


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Peg
Date: 28 Feb 03 - 07:15 PM

oh dear! that's terrible. I am glad no one was hurt. Rick, best to proceed cautiously; this has become an obsession! ;) try a nice quiche recipe perhaps (I can help ya here)...
I made turkey chili today and will try some cream of celery soup tomorrow...the weather is again crap here and I plan to hibernate and cook all weekend and stick the results in the freezer for time-saving meals later...
All this frying chatter has me wanting to try fried chicken...


Stilly River:
yes, I agree about salt or soda being better than flour...though I have used flour and it was okay. I have heard it is not the best thing though. Thanks for the extra warning.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Jeri
Date: 28 Feb 03 - 06:17 PM

Fiddle tune: "Hot Lard in the Tupperware"
(A part a melody of notes that sound like splatters. B part sounds sorta like "glug, glug," and at the very end, all musicans stop playing just long enough to shout "SHIT!" in unison.)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Rick Fielding
Date: 28 Feb 03 - 05:57 PM

DRY THE CHIPS!!! Shit and thanks Giok, will do that next time.

Big FRIGGIN' DISASTER HERE FOLKS!

Took Jeri's suggestion and went to an Oriental variety store and bought a "Chip basket.

Put the lard in my small wok. Put the basket in. filled it with some "overnight soaked" russet potatoes. Next time I'll dry them.

Watched in awe (and shook the basket now and then like they do in Greasy spoons)

Emptied 'em out when they seemed done.

Ate em. Very good.

Figured I'd put the lard in a rubbermaid container in the fridge for next time.

Poured it into the container.....AND IT WAS TOO HOT!! The friggin' container MELTED! Hot lard all over the stove and in the burners and on the floor! Bugger!

I shall return.....much chastised!

Rick (neither The Fish Friar, nor The Chip Monk yet)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 28 Feb 03 - 04:58 PM

Flour can be pretty explosive also (it causes some pretty nasty explosions in flour mills on occasion). I'd go for salt or soda, if a fire extinguisher isn't handy.

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Peg
Date: 28 Feb 03 - 04:49 PM

speaking of water and hot oil, if you should have a grease fire when cooking, do NOT try to put it out with water! Use flour or salt or baking soda. yes, it's messy to clean up but using water can cause hot grease to spatter everywhere and cause severe burns...and won't usually put the flames out either...


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Jeri
Date: 28 Feb 03 - 04:20 PM

HA! We'll see if he reads this thread before frying or whether he already thought of the effect of hot splatters on skin.

Q, you are CRUEL! I just had frozen chicken cordon blechh for lunch (yes, I cooked it before eating) and it I needed that clam chowder.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 28 Feb 03 - 03:04 PM

Ooooooh, Giok- good point. It reminds me of the time me dear hubby threw a batch of chips in the fryer without properly drying them first. Let's just say it was a mess and a half to clean up. Oil went EVERYWHERE.

On the other hand, it is an interesting science experiment:

"What happens when water is added to hot oil?"


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: GUEST,Q
Date: 28 Feb 03 - 03:04 PM

Healthier? Just the thing for you! A restaurant here serves clam chowder that is out of this solar system. Lots of heavy cream and smoked bacon! It is served as an appetizer, but a couple of bowls is a good light lunch. Home made bread with nuts and plenty of butter comes with it.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: John MacKenzie
Date: 28 Feb 03 - 03:01 PM

Rick don't forget to dry your chips thoroughly, before frying.
Giok


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 28 Feb 03 - 01:56 PM

We're turning our attention toward healtier fish, Q! And this time of year, we always seem to have a couple of food threads going, such as the superlative discussion of cornbread recipies from last year which I now see that Rick Fielding also started. I detect a trend here. . .

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: GUEST,Q
Date: 28 Feb 03 - 01:31 PM

Inland western Canada, "real" salmon fairly expensive. Lots of farmed fillets, east coast salmon raised in British Columbia (even a 2 for 1 sale at Safeway here) at low cost.
A friend ships us smoked salmon "from the rez" and it is perfection!

How did a deep fry thread get turned into salmon?


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 28 Feb 03 - 12:26 PM

So true, SRS. That farmed stuff just isn't the same, although it's still tasty. I go a little overboard when the salmon is running local -- I found a little market that sells salmon the day it's caught.

Good news for salmon lovers -- the California Chinook spring run is supposed to be HUGE this year, so they are upping the limit on the Feather River to 3 fish. That's a LOT of salmon at 15+ pounds each!


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 28 Feb 03 - 12:04 PM

Mary, I think my dad used to buy his salmon from a fisherman out on the rez--I don't know what the price was there. Fish bought right at the port by locals it is cheapest. It's certainly freshest and best. The last summer I lived in the Northwest I worked at Friday Harbor in the San Juan Islands, and there was extremely fresh fish available that can't be duplicated in any way by folks who have to ship it. We can get frozen salmon here in Texas, the pale pink varieties, for as low as .99 a pound when they get it in bulk, but it isn't the redder, oilier really good salmon. (When the Copper River salmon comes in price is no object--it goes through the roof!)

You could find yourself in a small business just supplying Mudcatters, even if you marked it up to cover your time. Get it fresh, freeze it fast, ship it overnight. . . its the details to get it out quickly that make it more expensive. Years ago a friend bought a good frozen whole salmon from a local restaurant in Bellingham, wrapped it in dozens of layers of newspaper and put it in her suitcase. It was a welcome Thanksgiving substitute for turkey for a group of Northwesterners who gathered at her son's house in Vienna, Virginia that year!

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Jeri
Date: 28 Feb 03 - 11:49 AM

More fishy thread creep (or is it just the tide?): I love salmon, I can get it, and I have a smoker. If I could dig it out and find some wood chips & charcoal, I'd be all set. I once poached it (and some veggies) in water, smoke flavoring and...scotch, and it was GREAT!


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: mg
Date: 28 Feb 03 - 01:41 AM

Boy...you can get salmon for $2 or so a pound here..mouth of Columbia..people like to smoke other varieties than King..forget which ones they like..there is one that is very oily. I could ask around and ask if someone can fedex it...

mg


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Rick Fielding
Date: 28 Feb 03 - 01:25 AM

Just got the RUSSET potatoes (thank you), cut 'em up, put 'em in water and banged 'em into the fridge. Will give 'em a fry tomorrow! Lookin' forward to it.

Doug, considering MY medical trials this year, cholesterol is the one thing I AIN'T gonna worry about!! But thanks anyway.

Rick


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 27 Feb 03 - 05:12 PM

Oh, it was really good stuff; and the price was competitive to what I might get in the grocery store here for King salmon. The FedEx price makes it pretty high though, unless you buy a big batch.

I wish I could find them again; I might clear out my freezer to stock up on some Sockeye before the summer. I see other markets and vendors selling the same Alaskan fresh-frozen via FedEx for $15-25 a pound! (Plus shipping!)

One thing about living alone -- I will gladly pay a premium for a nice cut of meat. Who cares if that Coleman Ranch filet is $19.99 a pound if you only buy 5 oz? Much harder for families, though!


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 27 Feb 03 - 04:45 PM

That isn't a bad price, actually, if it's wild fish and super fresh (or flash frozen and glazed and still very fresh). Consider how much a lot of people are willing to cough up for a good cut of beefsteak.

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: John MacKenzie
Date: 27 Feb 03 - 03:20 PM

Smoked salmon and scrambled eggs, is my devotional Christmas brunch, every year.
Giok


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 27 Feb 03 - 01:55 PM

Ha ha, Doug. Yep- happily spoken for. I'm off to eat some more food :-)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 27 Feb 03 - 01:39 PM

Didn't think it was SRS -- but some folks confuse that pre-packaged stuff with the awesomeness that is fresh smoked! (And I agree, it makes a great cold breakfast, too, or in an omelet...) I have a little stovetop smoker that works great. I kept seeing it on cooking shows but couldn't find one, and I ended it up ordering it from a European company. Now I see the same one at RV shows and such, so the secret is out.

I had Vodka Cured Salmon at a restaurant recently. It was very yummy -- much like "cooking" in lemon juice, I think.

Beccy, if you are willing to pay for the priviledge, there are co-ops of Alaskan fishermen selling their catches online and FedEx them to you. When I had a freezer, I used to order from some folks up there, but I can't find them online now and they may have gone out of business. It was about $8.99 a pound, plus shipping.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Stilly River Sage
Date: 27 Feb 03 - 01:21 PM

Nicole,

There are a couple of types of smokers, and that can cause some confusion. When I put together my instructions it was for a neighbor with a Weber smoker, and it works faster and hotter than my Little Chief. I love to grill salmon over coals, or smoke it a bit then bake it, but I wouldn't try eating it from my smoker after 40 minutes because it would be barely warm yet. My neighbor will have to figure out how to not overcook her salmon on her Weber, but 40 minutes there might be enough or even too much.

We tend to prefer the smoked salmon cold from the fridge once it has finished smoking, but we also eat it hot right out of the smoker or oven. It isn't like the little smears of pink on plates that are some kind of shi-shi way of serving really soft salmon.

SRS


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: DougR
Date: 27 Feb 03 - 01:13 PM

Beccy: you DID say you are already married, right? :>)

DougR


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 27 Feb 03 - 01:02 PM

Nicole, YOU ARE SO MEAN! A) I'm pregnant and starving 24/7
B) I am NOWHERE NEAR fresh, wild salmon.
C) I'm a salmon NUT!

Do you have access to FEDEX overnight, refrigerated delivery?


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: NicoleC
Date: 27 Feb 03 - 12:46 PM

On the smoked salmon, there's two kinds of smoked salmon.

Cold Smoked salmon -- If you buy it in a store, this is what you'll get, or in gift baskets wrapped up in plastic, like lox for a ridiculous price per pound. This stuff is more cured than cooked. Decent to lovely if done well, rubbery if poorly done.

Smoked salmon -- Fishy food of the gods, honest-to-gum cooked in a smoker with heat, serve it warm. The way restaurants usually do it. If you can get good fresh salmon, consider skipping the brining. Wild caught salmon and King Salmon stand up better to flavors like soy sauce, whereas a farmed Atlantic salmon will just end up tasting like the brine.

Soak the wood chips about 20-30 minutes in water -- half alder and half hickory.

Season a fresh fillet with a bit of salt and fresh ground pepper, and maybe some garlic juice.

Start the chips smoking on medium heat and put the fillet in, skin side down. Close up the smoker.

Here's the hard part -- wait about 20-40 minutes depending on the thickness of the fillet. It's done when it's still pink but not mushy on the inside.

Serve freshly steamed veggies
OR
With sprouted wheat or ezekiel bread toasts and a thick creamy but tart garlic dressing. I whip up some homemade mayo, add garlic juice, lemon juice Old Bay seasoning, salt and pepper. Great party appetizer.

I know what I'm having tonight... and I can't WAIT 'till the salmon start running again here. It beats the heck out of grocery store farmed salmon.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 27 Feb 03 - 11:54 AM

DougR- Having an ex-chef for a wife can be a challenge to the waistline, apparently. My hubby lost 35 lbs in 3 months by eating his normal foods, just vastly smaller quantities of them. Each morning for breakfast, he had a single serving of oatmeal, cooked with water, sprinkled with 1/2 tsp of sugar and a 1/4 cup raisins. Lunch was a walk. Dinner was whatever I had made, but at USRDA portion sizes. It worked like a charm. That way, he didn't have to overhaul his diet, I didn't have to cook different meals for different family members and he got to eat what he liked.

Oh- and he quit eating his handful of bite sized candy bars and switched to an evening bowl of yogurt rather than ice cream. He still indulges in an occasional pastry when the mood takes me to whip up pain au chocolat... Speaking of- I'm off to fold my dough and add another stick of butter.

Oh- Rick... I discovered this nifty little gadget at Walmart yesterday. It's made by PRESTO. It's a little pot with an adjustable thermostat that can be used for frying OR cooking regular foods on your counter top. It's also fully submergable (read: can be washed in a dishwasher. Ooooooooooh)


Ciao and chow!


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: DougR
Date: 27 Feb 03 - 01:38 AM

McGrath: at the moment I'm on a low-carb diet so potatoes in any form are verboten. Dammit! I love them suckers!

Beccy: I hear you, and I'll probably follow your advice from time to time. I've lost ten pounds in the past month, though, and I want to keep the weight off. The low-carb diet is the easiest one I have ever tried.

DougR


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: GUEST,Q
Date: 26 Feb 03 - 04:40 PM

The potato variety makes a difference. Chips (fries) made with idaho bakers would be mealy, yellows generally are too hard (center would stay raw. The type the chips stands call for here is the russet.
Here in Canada, something called New York style, with the skin left on, is my favorite.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Jeri
Date: 26 Feb 03 - 03:51 PM

Personal opinion: I think pathologically high bad cholesterol has more to do with metabolism than diet, although diet sure is a factor.

I don't see a problem with soy sauce, although I prefer vinegar & salt. You have to fry up the right potatoes though. Put a sack in the fridge for a few months. I think the fact that some of the starch converts to sugar not only makes the taters taste different but makes the outsides crunchier.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 26 Feb 03 - 02:04 PM

Doug- I think the key is "everything in moderation". There is no reason to eschew all fried foods. Just keep yourself to ingesting the fried goodies on an infrequent basis.

...Or you could throw caution to the wind and figure you'll die with hard arteries and a broad rear, but a big smile to boot. :-)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: McGrath of Harlow
Date: 26 Feb 03 - 01:35 PM

That's the way great cookery discoveries are made, Rick. But not this time I gather? I'd have thought Soy Sauce might tastes quite good on chips. In Scotland I believe they tend to have Brown Sauce on theirs - HP or Daddies type.(Which I gather Saddam Hussein is supposed to like, a propos of nothing.)

Of course you could cheat and use oven chips, which taste quite like real chips if you are not too fussy. (And probably healthier if you had Doug over from Arizona for a meal) Getting the fish right is likely to be the tricky bit, I reckon.


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: DougR
Date: 26 Feb 03 - 01:05 PM

Rick: My advice: Arghhhhhhhhhhhhh,don't do it! Fried foods is a no no! Bad for your arteries! Once I learned this (not the hard way like Spaw thank God)I disciplined myself not to even miss my very favorite food ...Chicken-fried steak, mashed potatoes and gravy. Well, not much anyway.

DougR


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: John MacKenzie
Date: 26 Feb 03 - 11:26 AM

Do your fish in the wok as someone suggested previously.
Voila....Glasgow Stir Fry.
Follow that with a deep fried Mars bar, and it's heart attack city here I come. What a way to go though.
Giok


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Beccy
Date: 26 Feb 03 - 11:07 AM

Rick- There's a fine line between not wasting food and martyrdom... I think you crossed it last night. Ewwwwwwwwwwwwwwwwwww.
Next time just chuck out the batch and phone for take out :-)


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Subject: RE: BS: RF: Fry Me to the Moon. Cooking advice.
From: Rick Fielding
Date: 26 Feb 03 - 11:01 AM

JEESUS!!

Last night I continued my education on how to cook chips (in oil).

I'm getting better. This is my fourth batch.....I haven't started on the fish yet.

The chips were done. I reached for the vinegar.......

....and poured FRIGGIN' SOY SAUCE ON THEM (after salting them)!!!!!

Like an idiot I ate them (soy sauce and all!) Yeuchhhhhh!

Rick


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Subject: Lyr Add: Fish and Chips
From: McGrath of Harlow
Date: 26 Feb 03 - 10:41 AM

Calamari...smoked salmon...tempura. This thread is drifting a long way from good old Fish and Chips.

Fish and chips and vinegar, vinegar, vinegar.
Fish and chips and vinegar,
Pepper, pepper, pepper, salt.

One bottle pop, two bottle pop,
Three bottle pop, four bottle pop,
Five bottle pop, six bottle pop,
Seven bottle pop, pop!

Don't throw your muck in my backyard,
My backyard, my backyard!
Don't throw your muck in my backyard!
My backyard's full


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