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soshea99

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  1. soshea99

    Smelt!

    My wife will not eat smelts, but I think they are a treat. The only way we can get them around here is frozen. They come gutted & headless. I take them from the freezer & run them under cold water to remove the ice coating (they are flash frozen with a fine coat of ice). Dab them dry & dip them in a little flour that has plenty of salt & pepper. Place one layer in a non-stick pan that has a hot mixture of olive oil & butter (enough oil so that the butter doesn't burn - also, not enough to cover the fish). When you have placed the last one in the pan, start turning them over. Another minute & they will be done. Drain on paper towel. Eat the bones, they are good for you. The flesh should be moist.
  2. soshea99

    Lobster recipes

    If you know how to kill it quickly with a chefs knife, a roasted lobster is very nice. Split the lobster down the middle, but don't separate the halves. Drizzle garlic butter over the interior & bake in a hot oven until done. This will vary depending on size. Advantages: a] Lobster is ready to plate b] May avoid having to cook lobsters in batches, if your pot isn't big enough. c] You can dispense with the drawn butter.
  3. I have about a hundred cookbooks that I keep close to the kitchen, but there are two series that I use more than the others: 1] Cook's Illustrated annuals. This series is useful for things that you know how to cook, but where you suspect there may be room for improvement. 2] The James Beard cookbooks. I use these as a starting point when I don't know the basic recipe. [When we ran a B&B and needed to know how to poach an egg, James Beard told me how.] His recipes are unfussy but satisfying. The other books fall into two categories: 1] Where there is at least one indispensible recipe (e.g. the ultimate braised lamb shanks). 2] Where the recipes are impossible but inspiring.
  4. I first went to Tout va Bien in 1974. Perhaps the only true French bistro (old sense of the word) in NYC. Great unpretentious French food at a reasonable price. I last ate there in 1999. Nothing had changed in 25 years. It's on W. 51st.
  5. soshea99

    Rabbit

    Does anyone know how to prepare rabbit so that the saddle doesn't dry out? Seems to me that the saddle must be cooked separately. Does brining help?
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