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Old 04-24-2008, 09:54 PM   #31
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Here's a mini video/slideshow of how to make abalone steaks:


It's time to eat!

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Old 04-25-2008, 12:48 AM   #32
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Originally Posted by MexicoKaren View Post
That sounds really good - I cannot get sole, but have access to lots of good, freshly-caught dorado/mahi-mahi and red snapper. I'm thinking you could also use tilapia, even salmon filets. I'm going to make it very soon - thanks for the recipe.
You can use any white fish you can get your hands on... cod is not as good as the "thinner" fillets.

Wine is the food that completes the meal.
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Old 04-27-2008, 07:23 PM   #33
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It works!!!!!

son #2 (4) will not eat meat. wont. will not.

He ATE all of his salmon!!!!!

I din't give him much, but he ate it!!!

I thank the fish paste sticks.

(although he did eat steak last night too.....)
Not that there's anything wrong with that.....
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Old 04-27-2008, 08:27 PM   #34
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Way to go DS #2!!!!! Baby steps And salmon to boot!!!!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-04-2008, 04:37 AM   #35
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There was a small chain of Alfies Fish and Chips that closed down here.
There are still a few in my area, but not like this store. It was torn down.
Now it's all mall type buildings with the name Alfies. Best fish and chips I ever ate. The store was even built like an english tavern. There were free copies of an English newspaper there to read.

Anyways, I go to buy cod in the supermarket, frozen in bags and it's pretty expensive! Even at Alfies, the delicious lesser priced fish and chips was bass, not cod. Still very delicious. That was 7 years ago. USA.

I go to make my own fish and chips.
Frozen Cod in a bag is about as expensive as steak now. A luxury.
The seas really are being fished out of cod!
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Old 05-05-2008, 11:11 AM   #36
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Fish sticks hit the spot for me once in awhile in a "flashback to childhood" sort of way.

I used to make fish sammiches out of the Gorton's fillets back in college because they were cheap, and it was a surprisingly tasty po-boy like experience. Best to actually fry them though, rather than bake.

Get a big italian roll, fry the fillets and then chop them up, scoop out some bread and fill with fish, add dill pickle slices, a little old bay, a splash of malt vinegar, maybe some olives. Not haute cuisine by a looooong shot, and not really a po boy proper either, but for a hungry college kid it was one of my favorite things, lol.

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