Quoting Ruth Haffly to Dave Drum <=-

Title: President Kennedy's Fish Chowder
2 lb Haddock

That looks good; I might try it with some other kind of fish
(salmon?) some time.

Stick to lean, mild, white fleshed fish. If Haddock is unavailable
or too expensive consider other members of the cod family like
Pollock or the Pacific Grey Cod.

Speaking of fishy things I bought some Basa for the first time in
years as it was on sale extremely cheap. Farmed Basa or Swai (an Asian
catfish) isn't just mild tasting, it's bland. So I dredged the
fillets in highly seasoned flour: generous mustard powder, black
pepper, garlic powder, Frank's Redhot Original Seasoning Blend and
poultry seasoning. I baked them at 375 F in a well oiled baking pan
for 15 minutes, basting them once with the pan juices to crisp up
the flour coating and served them with lots of lemon wedges. That
way they did have some flavour!

In case you haven't come across Frank's Redhot Original Seasoning
Blend yet it's a newer product, a powdered spice mix and not a liquid
sauce. The ingredients are (this is right off the label) cayenne
pepper sauce powder (corn maltodextrin, cayenne red pepper,
distilled vinegar, salt, natural flavor, garlic), corn maltodextrin,
salt, spices (including paprika), garlic, sugar, tricalcium
phosphate (to make free flowing), silicon dioxide (to make free
flowing), and extractives of paprika. It's quite mild as chile
pepper blends go; Roslind likes it a lot.

I don't know if you avoid maltodextrin or not. It is derived from
pure starch and has no residual corn proteins in it, so I imagine
it's safe.

Cheers

Jim


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Hi Jim,

Title: President Kennedy's Fish Chowder
2 lb Haddock

That looks good; I might try it with some other kind of fish
(salmon?) some time.

Stick to lean, mild, white fleshed fish. If Haddock is unavailable
or too expensive consider other members of the cod family like
Pollock or the Pacific Grey Cod.

I'd probably go with flounder; it's a common one here in NC. Mullet is
also, but it's more like salmon than a white fish.

Speaking of fishy things I bought some Basa for the first time in
years as it was on sale extremely cheap. Farmed Basa or Swai (an Asian catfish) isn't just mild tasting, it's bland. So I dredged the

Steve doesn't like catfish so we don't buy it or order it if it's on a
menu. The only times we've had it, it tasted rather muddy.

fillets in highly seasoned flour: generous mustard powder, black
pepper, garlic powder, Frank's Redhot Original Seasoning Blend and
poultry seasoning. I baked them at 375 F in a well oiled baking pan
for 15 minutes, basting them once with the pan juices to crisp up
the flour coating and served them with lots of lemon wedges. That
way they did have some flavour!

Sounds almost like too much flavoring; I would have used about half
those you listed.

In case you haven't come across Frank's Redhot Original Seasoning
Blend yet it's a newer product, a powdered spice mix and not a liquid

No, never heard of it until now.

sauce. The ingredients are (this is right off the label) cayenne
pepper sauce powder (corn maltodextrin, cayenne red pepper,
distilled vinegar, salt, natural flavor, garlic), corn maltodextrin,
salt, spices (including paprika), garlic, sugar, tricalcium
phosphate (to make free flowing), silicon dioxide (to make free
flowing), and extractives of paprika. It's quite mild as chile
pepper blends go; Roslind likes it a lot.

I don't know if you avoid maltodextrin or not. It is derived from
pure starch and has no residual corn proteins in it, so I imagine
it's safe.

It's a possible useable one. Steve doesn't seem to have a problem with
corn starch. He might object to some of the other ingredients (natural flavoring--whatever that might be--and tricalcium phosphate), meaning it
would stay in the store. I'd probably make a sort of knock off of it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

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On 04-13-22 12:16, Ruth Haffly <=-
spoke to Jim Weller about chowder <=-

Title: President Kennedy's Fish Chowder
2 lb Haddock

That looks good; I might try it with some other kind of fish
(salmon?) some time.

Stick to lean, mild, white fleshed fish. If Haddock is unavailable
or too expensive consider other members of the cod family like
Pollock or the Pacific Grey Cod.

I'd probably go with flounder; it's a common one here in NC. Mullet is also, but it's more like salmon than a white fish.

IMO, flounder is about as far away from Haddock as can be. Haddock is a
firm, meaty white fish. Flounder is too soft and delicate to be used in
a chowder.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Classic Chinese Pepper Steak
Categories: Beef, D/g, Chinese
Yield: 2 servings

1 lb Boneless sirloin steak
1 tb Kikkoman Stir Fry Sauce
2 tb Oil, divided
2 md Green, red, or yellow
-bell peppers (or mixture)
2 md Onions, cut into 1 inch
-squares
1/4 c Kikkoman Stir Fry Sauce (or
-more)
4 oz Snow pea pods (optional)

Cut beef across grain into thin strips, then into 1 inch squares;
coat with 1 tablespoon stir fry sauce.

Heat 1 tablespoon oil in hot wok or large Skillet over high
heat.

Add beef and stir fry 1 minute (Until browned); remove from pan

Heat remaining 1 tablespoon oil in same pan, add peppers and
onions. Stir fry 5 minutes.

Stir in beef and 1/4 cup to 1/2 cup stir fry sauce.

Cook and stir just until beef and vegetables are coated with
sauce.

Serve immediately.

Serve with hot rice

Serves 2-3 people.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:08:40, 15 Apr 2022
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Dale Shipp wrote to Ruth Haffly <=-

Title: President Kennedy's Fish Chowder
2 lb Haddock

That looks good; I might try it with some other kind of fish
(salmon?) some time.

Stick to lean, mild, white fleshed fish. If Haddock is unavailable
or too expensive consider other members of the cod family like
Pollock or the Pacific Grey Cod.

I'd probably go with flounder; it's a common one here in NC. Mullet is also, but it's more like salmon than a white fish.

IMO, flounder is about as far away from Haddock as can be. Haddock is
a firm, meaty white fish. Flounder is too soft and delicate to be used
in a chowder.

But it's great with a crab stuffing. One of my favourite restaurant
orders. Or if I'm feeling frisky in the kitchen. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

1/2 lb Lump crabmeat
4 Flounder fillets
1 c Ritz cracker crumbs
1 lg Egg
5 tb Mayonnaise
1 tb Fresh parsley
1 ts Worcestershire sauce
1 ts Dry mustard
1 Lemon
1/4 lb Butter

Rinse flounder filets and pat dry.

In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley,
Worcestershire sauce, and dry mustard till well mixed.

Gently fold in the crab meat.

Place a quarter of the stuffing in each filet,fold over
and place in a glass baking dish sprayed with non stick
cooking spray folded side down.

Place a pat of butter on each roll.

Bake at 350§F/175§C for 25-30 minutes.

Serve with lemon wedges.

UDD Notes: Freezes well, thaw in microwave. Can add a
bit of fine chopped celery for taste/texture.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

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Hi Dale,

Stick to lean, mild, white fleshed fish. If Haddock is unavailable
or too expensive consider other members of the cod family like
Pollock or the Pacific Grey Cod.

I'd probably go with flounder; it's a common one here in NC. Mullet is also, but it's more like salmon than a white fish.

IMO, flounder is about as far away from Haddock as can be. Haddock is
a firm, meaty white fish. Flounder is too soft and delicate to be
used in a chowder.

Here in NC flounder is the fish of choice. It's added at the end, just
long enough to cook (doesn't take long) and works quite well.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)