She liked it!  Next time I'll crush the chips smaller.  It's an easy way to prepare little fillets, and a nice change from frying.

prouboy

Hey MT, I'm surprising my dearly beloved with your chipper cheese fish for dinner tonight.  I'll let you know what she says....  I'm sure I'll like it!

prouboy

Joe_Schmeaux wrote on Jan 8^th, 2011 at 7:17am:


I must confess, I was NOT expecting the Spanish Inquisition when I clicked on that link!   

Hey Chief

Many has been the time I have had people over who later told me they were a little bummed to find out I was serving fish because, like your crew, they thought they didn't like it. Most of those folk ended up diggin in for seconds because they cheated themselves on the first serving.

Freeze your fish in water and it is good for several months. Then thaw it out and soak it overnight (or at least several hours) in a mixture of Italian dressing and milk. Be sure and cover the fish with the liquid or it may dry out while marinading. I use to use either or but now mix the two together for a one two punch that is a knockout.

MT:
You can run the mess in my camp anytime. Since noone else in my house will eat fish, another reason I enjoy heading into the wilderness with like minded folks, I doubt I'll get a chance to give the fish recipe a try. The baked potato recipe on the other hand will be tested soon. Umm, bacon. The calorie and fat content discussion could/should be moved to the trip buster thread Add another 15 minutes to the next bit of exercise and all is good, right

J

Old Salt wrote on Jan 7^th, 2011 at 2:40pm:


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Wow! Not sure of how submitting a recipe became such high moral drama...

MT, you might want to add this one to the 'recipes' section, so it will be preserved, and debated, for generations to come... Please do it before your next fish meal lands you in the hospital...

Anyway, FWIW, it sounds good to me.

ANYWAY.......... despite all the bad publicity, the fish is very tasty when served this way and your guests will think your are quite the cook (not totally true in my case but I digress).

Then we wrap up the night with a game of "Apples to Apples" (the version without whiskey). Everyone is fat and happy........ mission accomplished.

Perhaps I should of added a warning label;
"Eat at own risk"  

I never use cooking spray, but ran across this post on the Freakonomics site, and pass it along without verification:

"My favorite is how cooking spray will always say “Fat Free”, when it’s essentially a can of pure fat. It turns out you can list 0g of fat if your serving size makes the fat turn out to be less than 1g.

What is the serving size? 1/3 seconds of spray (or .226g). I want to see someone try to cook their eggs with that little oil in the pan."  (posted by dickgrogan on Jan 4 under the Freakshots topic of the same date)

J_S, has brought up a interesting dilemma.
No matter how healthy you make something, it still boils down to calories in/calories out.
Difference in eating healthy is that by using whole grains/fresh veggies, and lean protein, you keep your blood sugar from spiking and you can eat less and still feel satisfied. Once you've had the real Reggiano-Parmegiano, you can't go back. If you can avoid munching as you grate, you'll find it's so much more flavorful, you can use less and enjoy more.


Eating high fat/salt processed foods, spike your blood sugar making you hungry again even though you just had a meal. There's a reason they people say they can eat another Chinese meal, right after they've had one. Most westernized Chinese meals are far from healthy and with the white rice in or as a side they're high in saturated fat/salt and simple carbs that send your blood sugar on that roller coater ride you don't want.

No MT, I'll pass on the job offer. I already cook dinner, work long hours for lousy pay The two weeks for tripping would be an improvement but I'd miss the snow, plus I can't get used to wearing my pants up to my armpits ( at least not yet), so I don't know as I would fit in with the warm weather crowd

I'd give some thought to the table salt vs sea salt debate. I wouldn't pay an exorbidant price for sea salt, but from what I've gleaned from numeorus web articles, sea salt is somewhat better for you and becasue it's a coarser grind, it has less sodium than the highly refined table salt, plus trace minerals that your body can use. I also think you tend to use less when it's coarse than the finely ground table salt. Whatever you choose, realize that most Americans get all the salt they need in the foods we eat without us even knowing it.

I wouldn't pay for select virgin picked sea salt, but if they made me a job offer, I'd hike my pants OVER my head if it got me the job