Post by m***@gmail.comMy parents weren't kosher. I simply don't like shellfish at all.
I did try it. It's like eating salty cartilage. And I hate kosher
cooking.
I haven't had a lot of it, but I always liked a good
corned beef or pastrami sandwich at a real Jewish deli.
Nowadays I'd give it a pass because I am training myself
to not eat salty food.
A nice hoppel poppel is a treat, made with kosher salami.
https://greatlakescuisine.com/2013/04/30/in-praise-of-hoppel-poppel/
(I've eaten it at the deli mentioned in the article, Benji's.)
Post by m***@gmail.comI like my meat juicy and medium rare. And, I don't like
chicken overcooked and salty.
I am a "medium rare" guy for beef also. As a kid in a large
Irish family, I was brought up on "well done." I think the
first time I had beef with a pink center at a friend's house
I was convinced they hadn't finished cooking it! I learned
better. I did pan-seared London Broil, transferred to the
broiler, earlier this week. Crusty outside with a streak of
pin in the center. The meat thermometer read 145 degrees.
Post by m***@gmail.comI hate pickled herring, gefilte fish and lox.
Lox is OK, but not my favorite way to have salmon. Broiled
or grilled is better. The rest you mention I'd I'd give a skip.
Post by m***@gmail.comPost by KevrobI grew up on Long Island's Great South Bay, and along it's North
Shore harbors. My siblings and I would dig clams at low tide
for the fun of it, and present them with great pride to my Mom.
That we were making work for her rarely came into our heads!
She would either make baked clams or chowder for us, and we loved
it, and her.
Lobster never graced our table, save for the occasional restaurant
outing when we came of age. Fresh bay scallops and oysters were
not unknown. You've never enjoyed linguini in clam sauce, or
clam fritters? Crabcakes? Softshells?
I marinate salmon for 15 minutes in lemon juice with olive oil,
and usually add something like soy or ginger, then broil it.
so good, and the omega-3 oil gives one an excuse. Steamed
with Old Bay seasoning is nice. That's a traditional way to
make cod in New England.
Being raised Catholic, with the "no meat on Friday" rule,
first all year round, then during Lent only (40 days leading
to Easter) we ate our share of fish. Pan-fried breaded flounder
filet was the "go to" choice. But fresh-caught striped bass!
Swordfish Steak1 (Mind the mercury, though.) Grouper!
I even like anchovies on my pizza.
Now, bottled pickled herring and bottled gefilte fish, those
can be high on the YUCK scale. The less said about Lutefisk,
the better. :(
Ah, well, de gustibus....And I would never eat any of the seafood
you describe above. but,you like them, so please enjoy.
Where did I say that I like any seafood besides kippered salmon and
whitefish and flounder? They are the only seafood I ever eat.
I was wondering if you'd been exposed to the other treats from
the sea. When I lived in the Midwest, I ran into people who,
other than the Friday Fish Fry at the church hall, fraternal
organization hall or neighborhood tavern, never had fish,
with the exceptions of canned (tuna, sardines) or frozen,
usually fish sticks.
Pan-fried lake perch is good, though, and the battered, deep-
fried version is, too. I'd avoid the batter nowadays.
Post by m***@gmail.comSomeone else described lutefisk. Sounds pretty awful.
Starving people can be very resourceful in preserving food and
making it edible. The stores around here sell salt cod. I've
never tried to prepare it, but it involves a lot of soaking to
remove the salt. With lutefisk you have to dilute the lye!
There is a theory that lutefisk is a giant prank.
https://www.chicagotribune.com/news/ct-xpm-1994-02-18-9402190069-story.html
(That's a Dave Barry column, BTW)
Post by m***@gmail.comI think I may be allergic to shellfish. I don't want to find out the hard way.
That's reasonable.
Post by m***@gmail.comChicken legs for dinner tonight with parsley, sage, rosemary and
thyme, plus salt and pepper. Plus either asparagus or creamed
corn as my veggie.
I roasted chicken legs on the weekend. I could have one tonight.
I don't have any rosemary, but I used all three of those herbs when
I roasted turkey drumsticks on the weekend. Some of that went into
home-made turkey stew. I made the stock for that from scratch, from
the carcass of a turkey I roasted earlier in the month. It was a
holiday gift, and was gradually devoured. I doled out portions too
my roommates, passing on the largess.
I could have clams in marinara sauce over pasta tonight if I
felt like it. Clams are chewy, and I can agree that disagreeable
texture can put someone off a food. De gustibus, as you say.
It's was very cold this week, going down to single digit F temps.
Spending time in a warm kitchen, cooking. seemed to be the smart
thing to do. It is finally UP to 21 F.
---
Kevin R
a.a #2310