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Everything posted by Smithy

  1. One reason I used the call-out in my opening post was to draw his attention to the topic as he has time. When he sends me more information, I'll certainly send him a link and summary. He indicated that he's been quite busy corresponding with her various friends - including from the birding world - so I don't want to overload him. I am very grateful that he let me know and is allowing me to pass along the information.
  2. It's just the cover so far. I assume it's the cover for her memorial service, and that the interior hasn't been set yet.
  3. It is with a very heavy heart that I'm announcing this. Member @IowaDee passed away last Sunday, July 18. I noticed that she had been offline for a few weeks, and wrote to see how she was doing. Her husband Frank answered me today with the news and the attached Word document. For those who can't or don't want to open it, I've attached a screen shot. It may be blurry, but it conveys the charm. More information will be coming later. I don't know why she died. Frank said I should also add that of their 61+ years of marriage they were only apart 2 weeks. They were truly, in his words, joined at the hip. Dee is one of many eG friends I've made online but never met in person. I'll miss her voice and good humor, and I'll miss the possibility of one day being able to rendezvous in Iowa. Big Bear IowaDee.docx
  4. Sometimes, you may wish to "Shout-out" or "Call-out" or "Mention" a member, to draw that member's attention to a particular post. Here's how to do it. 1. Type the '@' symbol, then start typing the member's name. This part is not case-sensitive, so you don't need to remember whether the name is capitalized. 2. As soon as you type letters after the '@' symbol, a pull-down menu of member names fitting that character list will appear. 3. The more characters you type, the more the results will narrow to what you actually want. 4. When you see the member name you want, click on it to highlight it. (Sorry, I can't get a screenshot of the highlighted highlighting process because the response is too quick.) Note that you MUST select the user name you want by clicking on it. The name you clicked on will then appear as below, in a shaded bubble, like this: @Smithy is one of our brilliant Help article writers. 😉 The member in question will then be notified of being mentioned in a post.
  5. You just reminded me of one of our occasional dinners! It was invented when my husband was working in the Eastern Egyptian desert. After a very long work day, the driver (who was also the cook) would sometimes simply boil potatoes, then chunk and mix them with chunks of hard-boiled eggs and feta cheese. Generous quantities of fresh cumin set it off nicely. It was perhaps a social protest on the cook's part, but we liked it - and sometimes now make it for ourselves. Because of its provenance, we call it Bedouin Fatigue Potato Salad.
  6. @liamsaunt, you are making me regret every single choice I've made for our dinners and lunches for the week! That food looks wonderful...inspiring....delicious. I'll have to consult this topic before making my next set of plans.
  7. That raises a general question: whether to cut the potatoes before or after cooking. Most instructions that I read say to boil the potatoes, then allow them to cool, then slice or dice them as desired. A recent cookbook or two has said to dice them first, then cook them. It seems to me that the latter method would allow all the chunks to cook more evenly and quickly. I probably picked this idea up in a pressure cooking cookbook. What say you all? Boil the potatoes, then slice/dice? Or cut them into chunks first, then cook? If the latter, what's your preferred cooking method?
  8. I sit humbly corrected, and apologize for posting misinformation. I wondered, as I was posting, why lobster roe would be such a different color than shrimp or fish roe. I should have checked my recollection. 🙂 Thank you all!
  9. I know the "green gunk" in lobsters, their roe, is tasty. I don't know about eating any of it raw and I forgot to ask during my chat this morning. I included it in the pasta dish and it may have added something, but can't say with any certainty.
  10. I couldn't find them on the web site, but I'm chatting with a rep and have just added the prawns to my order. Thanks, Kenneth!
  11. Tonight I cooked the Spotted Prawns included with my first Wild Alaskan order. First, I had to prep them. They came with shells and tails, but no head. I allowed them to thaw in the sink - that is, I moved them from the counter into the sink when I realized the bags were oozing red liquid. First thoughts: I will never again confuse prawns with shrimp. These were HUGE and the shape is different: fatter body for the length of the animal, at least until it was out of its shell. See the left-hand picture below. Note also the considerably larger appendages. Second: of the roughly dozen prawns that I cleaned, only 3 did not have roe. I wonder whether it's normal to have so many females in a haul? Does their presence mean that the harvest came too soon? I don't know whether female prawns always carry roe. Third: the roe was essentially on the outside (underside) of the exoskeleton. I tried getting at it from the inside, after removing the flesh. It was protected from the inside by a fairly clear but tough membrane. On the outside, it seemed to be protected mostly by those appendages with which the creature swims. I persevered, and then used them in a dish called "Confetti Shrimp" from the delightful 1994 cookbook, Feast of Eden: Recipes from California's Garden Paradise (eG-friendly Amazon.com link). Hey, it's a Junior League (of Monterey County) cookbook. Of course it's good. The recipe was delicious and the prawns delectable. In my experience, packaged frozen shrimp often have, well, a fishy or shrimpy smell. These didn't. The meat tasted and smelled delicate and fresh, and the texture was perfect. I've posted more about the dish itself in the Dinner topic, but wanted to report back here on the prawns. I wonder if they have any more?
  12. Smithy

    Dinner 2021

    Confetti Shrimp, using Spotted Prawns from Wild Alaskan Seafood (more information here). The recipe comes from a Junior League cookbook, Feast of Eden: Recipes from California's Garden Paradise (eG-friendly Amazon.com link). The ingredients are shrimp (in this case, prawns - roe and all), a bit of white wine, butter, garlic, chopped basil, sun-dried tomato, and cheese. Bake at 350 until the prawns are pink, then stir to mix the melted cheese into everything else. I served it over rice, as suggested, but a good bread to soak up the juices would have done as well.
  13. I tried a new (to me) recipe for potato salad from a fine cookbook, Feast of Eden: Recipes from California's Garden Paradise (eG-friendly Amazon.com link). It was published in 1994 so doesn't qualify as old by David's standards, but it is by the Junior League of Monterey County and I haven't had many misses from it. Mediterranean Potato Salad adds capers, chopped fresh basil, and scallions to the cooked potatoes. The dressing uses lemon, garlic, olive oil, caper liquid (I had to substitute pickle juice, because my capers are preserved in salt) and dried basil. My, oh my this is good! I don't like gloppy potato salad and I detest sweet potato salad. This is neither. It has a delightful tartness thanks to the lemon and capers, and the olive oil lets each of the ingredients shine through. I think I made enough for a week's worth of lunches. Hallelujah!
  14. Sometime if you want to take us on a culinary tour of Hanford, feel free to do so. I'm very fond of Fagundes Farms' cheese (the Hanford Jack especially). In addition, there's a classic ice cream place downtown - I forget the name, but there's something like an oversized milk can atop the store. (Foster's? I don't think that's right. ) They made, or I hope make, wonderful shakes and ice cream desserts.
  15. Hello and welcome! You'll find all sorts of help and inspiration around here - how-to advice, troubleshooting, great ideas, and even some cases where people say "it's really easier to buy this" and others say "yes, but homemade is better". Browse around, join in the fun, and ask for help when you need it!
  16. Welcome, DaveCee! I grew up near Visalia ...actually, closer to Ivanhoe, which you may recognize given your apparent location. Are you in citrus country, stone fruit country, or something else altogether? That looks like mighty fine bread. I still work at it, but my loaves generally don't look as good as that. Yet. 🙂
  17. Do the reviews suggest, then, that the two basket chambers aren't really independent of each other? The Amazon page to which @FauxPaslinked claimed that they are independent. That looked appealing. On the other hand, I can believe they might not be truly independent, based on experience with my household oven. It has a divider that slides into the chamber to make an upper and lower oven with different temperature set points and cooking modes. It adds versatility but the two chambers still affect each other.
  18. I clicked on it, and discovered that I'd already bought it a year or so ago. How many times has that happened to me? How many books have I bought, downloaded, and forgotten? The only good aspect of this situation that I can see is that they aren't taking physical space on my overloaded bookshelves.
  19. <snip> Following up on my post: I already got a response from Amelia at Wild Alaskan. Here's what she had to say, first about where the fillets are cut from and then about thawing and the texture I experienced. She also included links to their blog, with thawing instructions, as well as a video. I appreciate that level of customer concern. Next time I'll follow the instructions in the links she sent me - basically the same instructions that we've already commented on in this topic.
  20. Yes, I just went to their web site and found the same information: thaw in the refrigerator, out of the package or at least with the package punctured to allow oxygen in, in a dish to catch the drips. I've just emailed them to ask whether the soak was responsible for the surface texture. I've also asked them rotuts' question about from where on the fish the fillets are cut.
  21. Here's my first test of the Wild Alaskan shipment. I thawed 3 packages of Coho Salmon. Each package was around 6 oz worth of fish. @rotuts, I took a picture of each piece on edge, so you could see that at the thickest they were around 1" thick. I think these must be from nearer the head, or at least not near the tail. Can you tell from these shots? These fillets are glazed with salt water as the spot prawns were that @KennethT mentioned above. I took a cue from him and thawed the fish in salty water in the refrigerator. Was that useful or helpful? I don't know. The package instructions simply say to remove from the packaging and thaw under refrigeration. As it happened, I'd snapped the photos above when family called from out of town. We went out to dinner. The salmon were still icy in places the next morning, so the refrigerator thaw in salt water is indeed a slow and gentle method. When I pulled the fillets out to start cooking the fish flesh was VERY soft, almost mealy. Was that because of the long, slow thaw and hold in salty water? Should I have simply left them in a covered dish without the water? I've noticed that texture with some salmon in the past. I don't remember whether it's been a particular variety of salmon. I'll ask Wild Alaskan and see what they have to say. A normal person would use a familiar recipe and cooking method when testing a new supplier. I didn't do that. Salmon is my favorite fish, but it's one of my husband's least favorites, and I'm always looking for treatments that he too will like. Sear-roasted salmon fillets with lemon ginger butter, from The 150 Best American Recipes (2006) (eG-friendly Amazon.com link), was the choice this time. (Yes, I've had that book since it came out. No, I'd never tried this recipe before.) It turns out to be messy to make, unless one is cooking outside or has a really good range hood. You heat a film of oil to medium-high heat, place the fillets skin-side down and let them cook until browned on the bottom, then flip them and place in a preheated very hot oven for a few minutes. The smoke and grease spatter were bad. The good news is that the fish held up well. The "mealy" surface stayed with the fish, for the most part, and the fish firmed up as it cooked. The final result was flaky but not overcooked. The real star of the recipe is the lemon ginger butter: minced ginger and chives, mixed with lemon juice and softened butter, dolloped on the fish. In our case it was also dolloped on the green beans and sopped up with his toast. Was this salmon better than we could have gotten at the store? I don't know, but it was at least as good: beautifully frozen, very fresh tasting. I'll ask Wild Alaskan about the texture and the proper thawing method, and report back.
  22. If *I* were to visit Shelby, I probably wouldn't want to leave either! Her fried fish always looks so goooood. As does everything else she cooks. Nonetheless, I've spent the afternoon pulling out books with promising-looking recipes. First chance for me to cook will be this weekend. Oh, the choices!
  23. rotuts, I just looked into the freezer and snapped some photos for you. The Coho salmon came in two types: the "Captain's Cut (circled in yellow) seems to be tail pieces. The regular Coho filets (circled in blue) seem to be from more nearly toward the head. I only dug out one Sockeye package (circled in red), and since the choice on that package was to show you the label or the skin, you're seeing the skin! This filet looks like it's from right behind the gills. Incidentally, the plastic bags that had held the dry ice were empty. They're headed for the recycler next.
  24. KennethT, you raise a couple of good points: It's an interesting question. I put it in our chest freezer, atop the newly acquired fish. That freezer is outside in the garage, so I don't have to worry about the increased CO2. If I hadn't done that, I'd have just chucked it out on the driveway or maybe amused myself by chucking into our pond. That's a good point. Each package has 2 filets (or steaks) so in my mind's eye that's two portions. I may have to plan on 2 packages for 2 people, but I expect we'll have leftovers if I do that.
  25. This was the Wild Combo 12-pack (the smallest box, with a mix of red and white fish). I added on the Wild Coho 6-pack because it was on sale, and of course there were the prawns as a freebie. I'll have to answer your other question (about which ends of the filets) after I go look again in the freezer, but I believe there were plenty from both ends.
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