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Old 12-02-2005, 04:10 PM   #11
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Quote:
Originally Posted by jennyema
Yes, supposedly skate and shark are stamped out and sold as scallops.
I've had it served to me in a restaurant. The 'scallops' are all exactly the same diameter, height. They look like they were made with a cookie cutter.
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Old 12-02-2005, 05:28 PM   #12
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Here's the recipe for beurre noir

It's more 'brown' than black!


2 tbsp butter
1 tbsp Vinegar
1 tbsp parsley, chopped
1 tsp lemon juice
½ tsp salt
¼ tsp pepper Put the butter in a frying pan and when very hot, add the parsley and then the other ingredients.
Boil once.
This sauce is for fried and grilled fish and is poured over the fish before serving.
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Old 12-12-2005, 02:13 PM   #13
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Quote:
Originally Posted by urmaniac13
Egad, does this mean I could have eaten that stuff inadvertently while I was there?
You don't like skate? Or,are your grossed out by it's origin,and have not actually tried skate,just curious.
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Old 12-13-2005, 07:16 AM   #14
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I've seen it mentioned in French cookbooks, but haven't had the chance to try it yet myself.
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Old 12-13-2005, 10:18 AM   #15
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Quote:
Originally Posted by foodaholic
You don't like skate? Or,are your grossed out by it's origin,and have not actually tried skate,just curious.
I must confess that my answer is the latter, I can get irked out quite easily when it comes to live (or used to be alive) creatures....
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Old 12-13-2005, 11:11 AM   #16
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My issue with getting something like skate would be if I ordered scallops, and they gave me that instead. I'm not a big fan of switch-outs like that.

John
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Old 12-13-2005, 11:46 AM   #17
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As for subbing shark and skate for scallops...I don't mind eating shark or skate, but I want to know what I'm being served.
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Old 12-13-2005, 08:47 PM   #18
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Yes skates are great, but IMHO, only when fresh. I don't care for the strong amonia odor that they quickly develop. Never had shark, and so can't comment on it.

If purchasing skate for the first time, ask the fishmonger to assist you in finding a fresh one, and how to clean and prepare it for cooking. He/she might also have a great recipe for you.

Seeeeeya; Goodweed of the North
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Old 12-14-2005, 06:33 AM   #19
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Note to everyone... this thread was starting to veer towards the discussion on the ethics of hunting and eating meat... I created another thread on this subject on Today's menu and food talk forum, and all the posts on related subject are moved over there... I had to split some of the posts but none has been lost, so rest assured!! Here, please continue on the discussion re skates.... Thanks!!
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Old 12-31-2005, 04:38 AM   #20
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Skate

Quote:
Originally Posted by Goodweed of the North
I don't care for the strong amonia odor that they quickly develop.


I completely agree - the ammonia smell is really unappetising. But fresh they are fantastic. I tend to lightly poach it. The flesh peals off really easily from the cartilage. I tend not to have it with any sauce. When I do a sauce I tend to make a sauce of garlic, fresh tomatoes and olive oil. Only a touch of garlic though – skate has bags of flavour already which I prefer not to overpower.

If you've never tried skate I recommend you give it try. If you don't like it you've not ventured much. On the other hand you may discover a new delight.
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