Marlene

When I have leftover roast potatoes, I usually heat them in butter in a skillet on the stove. They re-crisp up nicely.

Yay Kathleen! Yo go girl. It's been years since I made PB cookies. Hmmm, maybe tomorrow would be a good day to try these.

Depending on what I'm frying, I'll save the oil. In this case, to me the oil may be too "fishy" to re use with say, fried chicken. I will keep some of it though to reuse for french fries, because french fries are always better in oil that's been used. And yes, I keep my oil in the fridge and I strain it first.

You're right Abra it was mesquite. Muy bad. The glaze is here and those bourbon ribs sound really good

Pretty darn impressive! I still think I prefer to eat this at a good fish and chip shop but home-made comes close and it beats out the shop on price if not convenience. ← I'm not sure it does beat out the shop on price. The halibut cost $32.00 and then there is the time and labour involved. Now, cod or other fish that shops also use for fish and chips may well be cheaper, but halibut sure isn't! At the end of the day, I can get a fish and chip dinner at my favourite place, for about 8 bucks that even includes coleslaw, and the pieces of fish are a lot bigger than what I made yesterday,

I was pretty pleased at how they turned out, once I ditched the basket. They still don't taste quite like fish and chips places though, partly because I was using fresh oil I think. It's still a lot of work, so now that I know I can, I probably won't again!

I do not like halibut any other way than deep fried in batter, and yes I've tried it. I've tried fresh trout caught that morning. I didn't like it. And I'm sorry, but fish still smells "fishy" when it's cooking.

I have never brined my ribs when I smoke them. Ok, I've smoked all of two batches. I do rub them though, usually with Klink's dry rub. I used hickory the first time and I found it way too harsh. I like apple best for pork, butt or ribs. Daddy A's spritz of apple juice, bourbon and maple syrup was wonderful on my last butt, I bet it work equally well on ribs.

And so the great experiment ends. I had a little trouble at first, even with lowering the basket and dropping the fish in. It still stuck, although not as badly. So then I threw caution to the winds and dropped the fish into the deep fryer without a basket. Apart from one sticking slightly on the element, this was in fact a success. The final product: And now, I can quite happily order fish and chips at my local take away place - for the rest of my life. Oh, and that's beef gravy on the fries - of course.

Ok people, this is my fish. Does it look fresh enough, or should I be running out the door to find more?

I agree with you, Ann but I know Marlene buys her fish from very reliable sources and I am betting she is ultra-sensitive and the fish is likely just fine. Marlene, give it a rinse in really cold water and then see if it still smells. Sometimes keeping it closely wrapped seems to accentuate the natural sea water smell which can be interpreted as "fishy" when it's really not. ← I just tried this and yes, it seems to have made a difference. Now I shall try not to filet off my fingers when I try to remove the skin that seems to be still on one side and the ends of it!

Well it smells fishy to me, but then I'm overly sensitive to the smell of fish. It's on ice, loosely wrapped in plastic in the fridge.

I hope more experienced "fish" people chime in but I always unwrap my fish, place it on a bed of ice cubes and loosely cover it with plastic wrap until ready to use. ← Ok, but won't that make my fridge smell like fish?

Ok, I have halibut. Question of the day. It's wrapped up, and in the fridge, but should I keep it on some crushed ice for the day? Ann, you're probably right, and I'm betting from here on in, I'll go out for Fish and Chips. but I have to do this once more, just to prove to myself that I can!

I tend to use the low sodium Lipton's onion soup mix. I don't know that it makes a huge difference though.

I've never seen spicy peanut butter before! I bet it would be perfect in PB burgers.

There aren't many places like that left. We have one restaurant here like that which we frequent, because everything is made tableside. I love dining out like that. Simple pot roast isn't made much anymore. We'll maybe by eGulleters

I make it as soup for my son., and he always asks for it when he's not feeling well. He prefers it over Campbells for some strange reason.

Mix with sour cream to make chip dip.

I've just bought one of these. I'm going to grow mint, basil, garlic chives, italian parsley, oregano and thyme. At least I think that's what's in the Italian herb seed packet). I grow herbs in the summer, and sometimes I even remember to dry them out and freeze them. But it's in the winter, for braises that I use these herbs the most and I don't have window sills that I can put boxes on to grow them. Yeah, it's pricey. But I don't have to run out to the store to buy whole bunches of herbs that go bad before I can use them up, and these should last me through the winter until it's time to plant in my garden again.

why? I mix it with my hands. It's a bit messy, yes, but no worse than when people put an egg in theirs.

It's been a year to the day, since I attempted homemade fish and chips. The memory of that day has (almost) faded. I think, that perhaps I may be ready to brave hot oil, beer batter and the smell of fried fish one more time. Stay tuned for the next installment, possibly coming to a screen near you on Sunday.

PB burgers work well with just about any spice you want to add. This is the basic recipe and you can adjust to taste. Just no eggs, crumbs or other filler, and chill them well if you can ahead of time. the peanut butter adds enough extra fat to yield a really juicy burger - and they don't taste like peanut butter.

Peanut Butter Burgers . Somebody had to know I was going to say this. Many have scoffed. Many have been converted.

thx! I wasn't home much this summer. Now it's time to bring out Molly's book again and get braising, which is my favourite way to cook in the winter. (I'm still not all that sure about this curdled milk thing though)