[Sca-cooks] Fish at feasts
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Nov 20 12:42:00 PST 2008
On Nov 20, 2008, at 3:39 PM, Pixel, Goddess and Queen wrote:
> On Thu, 20 Nov 2008, Susan Fox wrote:
>> aeduin wrote:
>>> Darachshire's Black Oak Lodge frequently serves fish. And not
>>> just salmon, though we've done that a few times. Mussels have
>>> been done also. Plus, Dame Selene did a quite tasty bouillabaisse
>>> for the Friday Night Soup Kitchen.
>> Thank you for that nod but to be fair, I probably should have
>> offered another soup as well because there were some anti-fish
>> folks there and they were not happy. A salmon would be happy to
>> die, knowing how it would cause such ecstasy to so many when YOU
>> smoke it!
>> Funny about salmon, maybe people think of it as an Honorary Meat
>> because it is red and stays reddish when cooked? Selene
> Or because you can serve it in steaks. Salmon, tuna, marlin,
> swordfish--they come in steaks, steak is meat, so therefore they
> must be meat. :-)
Both are good a bit rare...
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