Originally Posted by lynx
Bigboab is that you?
Originally Posted by lynx
Bigboab is that you?
Cogito cogito ergo cogito sum
Not too keen on fish but if I had to choose, batter - nothing tastes good in or with breadcrumbs
breadcrumbs
I'm just holding his coat.Originally Posted by Biggles
.Political correctness is based on the principle that it's possible to pick up a turd by the clean end.
Also its nicer if the Fish is dead
unless its oyster or sushi or urchine - then soya sauce, white wine does the finishing touch
Last edited by 100%; 11-14-2004 at 05:53 PM.
They have a dish at the Red Lobster chain that I love. It is 'blackened' salmon with a spicy butter sauce and grilled tiny shrimp on top. It is delicious, but probably very fattening, with the butter sauce. I do not know how to 'blacken' anything. Does anyone know how this is done?
Update.....went to cooks.com and it appears to me to be done with spices more than the way of cooking it, as I thought it might be.
Last edited by Everose; 11-14-2004 at 06:14 PM.
Originally Posted by Mr JP Fugley
You learn something new every day, isn't this place great
Originally Posted by Mr JP Fugley
I use depends for extending cooking times. Doesn't that just make sense?
And of course these, when I don't have full confidence in my colon .
And NO, they are not useful for irritable semi-colons, Mr. Smartie pants.
Aren't we in the trust tree, thingey?
"Fresh Fish, Fresh Fish!!!!
Reeling them in, reeling them in... "
Can anyone tell me from which film this is from?
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