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Tue Jul 29th, 2014


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10:45 pm - Highpoints of my not very interesting life
Sent a note to the spam filter people who didn't respond. Nonetheless the regular 'two spam messages a day' ceased coming. May this trend continue.

The second Marla Mason book is stunningly good. Unfortunately the third and fourth don't live up to their predecessor.

When the s-i-l broke her arm and was lying groggy and ill on the sofa, she instructed my bro to make her something she could eat: specifically, a frozen haddock fillet seethed in butter, wine, half an onion, a bay leaf, some pepper, and I forget what else. I expressed surprise at her buying frozen fish, and she said it's fresher than regular because they flash-freeze it on the ship itself. This may be true: it's certainly cheaper than fresh fish, which I'm always antsy about because we're a ways from the ocean here and fresh often turns out to be 'previously frozen.' (I mean, so is the tuna at Tsukiji frozen, but I believe that's a health measure.) I'm partial to fish so long as it doesn't taste like fish, which in practice means tilapia, five fillets of which may be had frozen for seven bucks. Tilapia seethed in butter and lemon juice and dill is marvellous. (Too dangerous buying cooking wine: however cheap and vile it may be, I still drink it, and my stomach hates me for it.) Served with basmati rice, preferably the high-grade organic basmati served at work, meaning left-over lunch rice. And being me, I mix it all together with mushrooms and asparagus and have a one-pot meal.

Would still like to figure out a good way of making fish cakes, which use even cheaper kinds of fish. But that involves coating in panko crumbs and deep frying, and that's work, to say nothing of calories. Might see how cod works just with potatoes, or maybe mixed into my staple colcannon. Have I mentioned that the best green for colcannon turns out to be bok choy?

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[User Picture]
From:petronia
Date:July 30th, 2014 09:57 pm (UTC)
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Oh, that may be a plan for tonight. I don't have any unfrozen protein in the fridge. ^^;

I'm sure you can do something like a fish cake or a fried fillet in the pan. Not exactly the same as deep fry but less oil on the whole. I am not genteel with my seafood, mind you -- I will buy a whole gutted trout or red snapper when fresh ones are in, cover it with salt/pepper/oatmeal and fry it on both sides head and tail and all. XD; I'd try steaming them, if I didn't think that would make my plastic microwave steamer smell like fish forever.
[User Picture]
From:petronia
Date:July 30th, 2014 09:59 pm (UTC)
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PS my mother does that frozen haddock fillet thing Asian style, with ginger/soy/sesame seed oil, scallions, and some scattered black fermented beans.
[User Picture]
From:flemmings
Date:July 30th, 2014 10:27 pm (UTC)
(Link)
A plastic steamer definitely would, but a metal one over a pan on the stove might work well.

Perhaps I'll try your mother's recipe for haddock. Ginger, soy and sesame oil drown out a multitude of sins. Also I've missed fresh ginger in my regrettably bland and dairy-based European cooking this year.

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