[Sca-cooks] smoked fish was preparing foods tourney side
selene at earthlink.net
Sun Aug 6 23:29:25 PDT 2006
Yea, I'm an Altavia Girl, gag me with a mace.
I am still mulling over whether or not to spend a lot of time at GWW,
although I guess I'm am going at some point because Maddelena has
conscripted me to do a nuts-and-bolts Camp Cooking class. Pelican-cooking,
if you take my meaning: how to plan shopping, transport foods, distribute
duties, etc. Sigh. Dragged out yet again by those famous words: I Need
I will be growing my hair out but My Viscountess Hairdresser has promised,
On the other thread: the heating method may differ but the timing and
result should be the same, whether live coals, propane or an electric coil
warm the wood chips. Yes, no, maybe?
On 8/6/06 10:49 PM, "Huette von Ahrens" <ahrenshav at yahoo.com> wrote:
> I am not Selene, nor do I play her on television, but... She lives in the San
> Fernando Valley
> section of Los Angeles County. She is a Valley Girl! Forsooth! I know that
> she will be
> at the next Great Western War, which is the Columbus Day weekend, from the 4th
> of October through
> the 9th. Perhaps you can come and enjoy the war with us? And bring smoked
> mullet... :-D
> Huette, who lives in the Other and Older Valley of San Gabriel...
> --- Stephanie Ross <hlaislinn at earthlink.net> wrote:
>> Hey Selene, where do you live? Smoked mullet is a delicacy here in Tampa
>> Bay, esp. Pasco County where I live. It's very inexpensive and one fileted
>> smoked fish will make enough fish spread to eat on crackers for a week. I
>> could bring some for you to Gulf Wars.
>> Et si omnes ego non.
>> How long does it take to smoke a trout this way? I think I want one of
>> those smokers. 'Cuz I would do terrible, horrible things for a taste of
>> smoked fishies.
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