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Old 02-11-2005, 03:41 PM   #11
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lol - petites must be getting taller - (I am NOT getting shorter - I was just measured) 'cause I haven't bought some pants because they would have to be hemmed!!! grrrrr
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Old 02-11-2005, 03:44 PM   #12
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Quote:
Originally Posted by kitchenelf
lol - petites must be getting taller - (I am NOT getting shorter - I was just measured) 'cause I haven't bought some pants because they would have to be hemmed!!! grrrrr
I just bought a pair of pants that are a "petite-long." I found that awfully ironic! But it worked for me as I can rarely find things that are long enough but small enough, too. :roll:
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Old 02-11-2005, 03:44 PM   #13
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elfie, remember that song by randy newman, "short people".
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Old 02-11-2005, 03:54 PM   #14
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oh - you just HAAAAAAAAAAAAAD to bring that up..... :P The VERY bad part about that is at the time I did have a little car - and I'm sure it went beep beep beep :oops:
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Old 02-11-2005, 04:37 PM   #15
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I'd just dredge it in a little flour/salt and pan fry it. Eat it w/ some rice and fish sauce and pickled carrots! yummy!
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Old 02-11-2005, 05:12 PM   #16
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Great idea htc, thanks! :D
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Old 02-14-2005, 09:09 AM   #17
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We have pecan crusted talapia all the time.

Nut-Crusted Tilapia

INGREDIENTS
3/4 cup plain, dry bread crumbs
3/4 cup finely chopped nuts such as pecans, almonds or a mixture
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup buttermilk
1/2 cup flour
4 tilapia or red snapper fillets, 6 ounces each
2 tablespoons oil
4 lemon wedges

DIRECTIONS
Combine bread crumbs, nuts, salt, garlic power and black pepper in a shallow dish. Pour buttermilk in another shallow dish. Pour flour on a sheet of wax paper.

Rinse the fillets with water and pat them dry with paper towels. Dredge the fillets in the flour, then dip them in buttermilk. Dredge them in the nut mixture. Place the fillets on a rack and allow them to stand at room temperature about 30 minutes.

Heat one tablespoon of oil in a skillet over medium-high heat. Add two fillets; cook them about three minutes on each side until they are browned and the fish flakes when tested with a fork. Remove them to a platter to keep warm. Add the remaining tablespoon of oil to the skillet and cook the remaining fillets.

Once you have dipped the fish fillets into the nut mixture, place them on a rack and allow them to stand at room temperature for about 30 minutes before cooking. This will help the crust stick as the fish cooks. Serves four.
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Old 02-15-2005, 02:35 PM   #18
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Here is another idea:

2 whole Tilapias - Just discard the head, wash and pat dry with a paper towel
2 cups of plain yogurt
2 tsp of freshly ground cumin
2 tsp of freshly ground corrainder seeds
1 tsp of cayanne pepper
1 tbsp of oil (anything but olive)
juice of 1 lemon.
salt to taste
heaping pinch of red food color
2 cloves of garlic minced
1 inch stick of ginger minced
handful of freshly chopped mint and cilantro

In a bowl add the yogurt, spice powders, salt, food color, lemon juice, garlic, ginger, oil and herbs. Stir to combine and adjust salt if necessary.

Pour the sauce over the tilapia and let it marinate for 2 hours in the refrigerator.

After two hours remove the tilapias from the sauce(scrape as much marinade as you can from the fish). Grill them in a grill pan (I use a stovetop grill pan) or bake them in the oven at 300 degrees (covered for the first 30 minutes and then uncovered for the next 15 or so minutes or until the fish is done).

Meanwhile pour the marinade in a saucepan and bring it to a boil and cook it until it's nice and thick. Pour it over the fish once it's cooked.

Garnish with tomoto slices and grilled slices of red onions.
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Old 02-15-2005, 05:19 PM   #19
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Quote:
Originally Posted by kitchenelf
lol - petites must be getting taller - (I am NOT getting shorter - I was just measured) 'cause I haven't bought some pants because they would have to be hemmed!!! grrrrr
Petite clothes are aimed at 5'3" which is perfect for me in length. I only buy pants in petite though, as I find petite tops too short.

:) Barbara
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Old 02-15-2005, 09:16 PM   #20
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I'm 5'6" with a 30" inseam. I'm weighing in at 220 and am muscular in my arms, legs, shoulders. Used to be muscular everywhere else as well. As I'm only 5'6" and am a guy, does this qualify as petite? Somehow, I don't think that's the term applied to me by others.

In any case, Tilapia can be used where any firm, sweet fish is used. You can even replace yellow perch or walleye (pickerel for those North of the Big Ditch (St. Mary's River)).

For a real change of pace, and one that's soooooo easy, pan-fry in a minute amount of oil, or broil, and place between 2 slices of bread along with some fried potato slices and castup. This was a favorite when I was a frequently fishing teen. My best freind and I would catch a mess of perch, fillet them, and make potato/fish sandwiches. Add a can of beans and what more could a young man, or his best girlfreind (get rid of the fishing buddy first) want? :D

Seeeeeeya; Goodweed of the North
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