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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (54669)	8/16/2000 5:00:10 PM
From: Jacques Chitte	Read Replies (2) \| Respond to of 71178

NOT the redfish you (I think it was you) mentioned a week ago, I trust?

To: Ilaine who wrote (54669)	8/16/2000 5:34:21 PM
From: Ish	Read Replies (1) \| Respond to of 71178

<<Redfish courtbouillon is mighty good. globalgourmet.com >> Heat the lard or oil in a large nonreactive saucepan over moderate heat. To make a roux, add the flour and cook, stirring until it is the color of peanut butter, about 15 to 20 minutes. Add the allspice, thyme, marjoram, bay leaves, onion, parsley, and garlic. Saute until the onion is soft, about 10 minutes. Add the tomatoes, wine, and 2-1/4 cups water, bring to a bring to a boil, and simmer 20 minutes. Season with salt and cayenne to taste and continue cooking 5 minutes longer. Why am I not surprised? Oops, missed the celery. <<My grandmother made the best pot roast in the world. I posted on the Foodie thread last night trying to get people to tell me what kind of meat they've used in pot roast, because I think the secret must have been the cut of meat. It was tied with a string, and boiled up tender but with a bit of gelatinous texture. >> You don't need to boil it but I use fatty chuck roast. The fat gives you the gelatinous, slide down your throat, texture. <<Wisconsin fish boil? >> Open fire, on a beach the best. Put a kettle 2/3 full of water on the fire. Add spuds, celery, carrots, onions and whatever seasoning you like. Boil until the taters are about done. Add chunks of oily fish like trout, salmon, lake trout. As the fish cooks it will release the oils making an oily film on the surface. The boiling water will spill the oils over the rim and onto the fire. After the flare up your dinner is ready.