[Sca-cooks] Subject: Re: kitchen tips

euriol euriol at ptd.net
Thu Aug 21 13:55:43 PDT 2008

The thing is I'm not a big "seafood" lover. I'll usually eat beef, pork on
chicken over any type of seafood. A few years back I was involved in a
"virtual feast" where each of the participants posted a recipe for a
particular dish. I was given the seafood dish since I was the only one who
really served seafood at a feast.


On Thu, 21 Aug 2008 16:51:32 -0400,  wrote:
> On Aug 21, 2008, at 4:30 PM, Antonia Calvo wrote:
>> euriol wrote:
>>> I have served both Shrimp & Salmon successfully in the second  
>>> course of a
>>> feast. The shrimp have been served both cold and hot. The salmon was
>>> actually baked whole and displayed whole in front of high table and  
>>> served
>>> from there to the tables.
>> We've had shrimp, salmon, monkfish, tuna, mussels, smoked mackerel,  
>> trout... this is a very seafood-positive area, though.
> I STR I've done shrimp, lobster, mussels, cod, salmon, whiting, and  
> seafood sausages made with cod and scallops. My favorite is Le  
> Menagier's cuminade de poissons, made with cod.
> This is also a pretty seafood-welcoming area, though. Someday I wanna  
> open raw oysters at an event, just for its theatrical value...
> Adamantius (just finishing up some cod escabeche)
> "Most men worry about their own bellies, and other people's souls,  
> when we all ought to worry about our own souls, and other people's  
> bellies."
> 			-- Rabbi Israel Salanter
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