tag:blogger.com,1999:blog-8596155496569335644.post558162241998310464..comments2023-10-12T05:17:42.232-04:00Comments on A Once and Future Chef ???: Grit-ty Chicken and Herb-y BroccoliHuff Daddyhttp://www.blogger.com/profile/08374300106877859626noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8596155496569335644.post-53944576291952350412009-02-12T16:02:00.000-05:002009-02-12T16:02:00.000-05:00I'll do the fish like the recipe- minus the sauce ...I'll do the fish like the recipe- minus the sauce and just go with the standard homemade remoulade and some asian style coleslaw. Not up to too much experimantation today. And my veri word is eggies! How funny.Brookhttps://www.blogger.com/profile/12280379332301301014noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-13564954871958698452009-02-12T12:23:00.000-05:002009-02-12T12:23:00.000-05:00So I took the fish out of the freezer. I'll let y...So I took the fish out of the freezer. I'll let you know how it goes. And where is the music?Brookhttps://www.blogger.com/profile/12280379332301301014noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-49775702928798683392009-02-12T09:13:00.000-05:002009-02-12T09:13:00.000-05:00Maybe some jazz...Maybe some jazz...Huff Daddyhttps://www.blogger.com/profile/08374300106877859626noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-39240206978078429952009-02-11T14:08:00.000-05:002009-02-11T14:08:00.000-05:00It's funny, I grew up LOVING fish. We'd catch Lake...It's funny, I grew up LOVING fish. We'd catch Lake Erie perch every year. My grandpa also belonged to a trout club so we ate lots of trout. And my grandmother had a cottage on a lake in Indiana so we caught and ate a lot of bluegill. Spent my whole life fishing and eating fish until I went off to college and then it suddenly stopped. I still love it but I bet I order it only a handful of times per year and cook it at home maybe once per year. Strange. The exceptions were any trip to Wisconsin I always get walleye somewhere and any chance I can eat smelt or bluegills or fresh perch I grab it. <BR/><BR/>I say got for it on the whiting. It's the daring and unknown that makes cooking and/or eating exciting! There really can be an adrenaline rush to food.<BR/><BR/>If I'm in the kitchen tomorrow I'll scrounge up something new to listen to. Won't be today though.Huff Daddyhttps://www.blogger.com/profile/08374300106877859626noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-15514707625350520292009-02-11T13:37:00.000-05:002009-02-11T13:37:00.000-05:00I have no idea, that is why I was asking you. I t...I have no idea, that is why I was asking you. I thought you knew these things? Hahahaha! I have some in the deep freeze because it was on sale and I think it is the fish they make fishsticks out of-that is the only reason I would have gotten it. Commercial fishsticks have msg and that is a no no these days for me. Too bad because that was one "fast food" meal with freezer fries that I made a couple of times a month back when I worked or had tiny babies. Oh and the music-surprise me. Or I know, put in something you think I'll not like and I'll let you know.Brookhttps://www.blogger.com/profile/12280379332301301014noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-20647199053344968302009-02-11T13:05:00.000-05:002009-02-11T13:05:00.000-05:00Sure we can change discs. That one just happened t...Sure we can change discs. That one just happened to be convenient. Any requests?<BR/><BR/>I know pork would work better but I guess whiting would work, why not? As long as it holds together. I have not cooked whiting in years so I don't remember how well of a fish stick/breaded fillet it makes?Huff Daddyhttps://www.blogger.com/profile/08374300106877859626noreply@blogger.comtag:blogger.com,1999:blog-8596155496569335644.post-53923440312481010712009-02-11T12:57:00.000-05:002009-02-11T12:57:00.000-05:00Isn't it amazing how much cheaper grits are than p...Isn't it amazing how much cheaper grits are than polenta? This reads really yummy. And I have everything except the chicken-do you think it would work with whiting fillets? I could make this for supper tomorrow w/out having to go to the grocery if the fish would make an acceptable substitute. I love anchovies and capers and keep them around for just such recipes. And hey, I like Franz but could you swith out your cd?Brookhttps://www.blogger.com/profile/12280379332301301014noreply@blogger.com