[Sca-cooks] Fish at feasts

[James Davis]

One word:  Gravlax

Remember Albra's?

On Nov 20, 2008, at 12:37 PM, Susan Fox wrote:

> aeduin wrote:
>> At 12:28 PM 11/20/2008, you 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
>> Hey, I enjoyed the soup and if I recall you did have a second  
>> option.  Not that I bothered with that one.
>>
>> And the success of the salmon also had to do with Lorenz's sauce  
>> recipe.
>
> Sauce?  What sauce?  Don't distract me with sauce, gimme the smoked  
> fish and nobody gets hurt.  ;-)
>
> Selene
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