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catch and eatDamnit Bittman, all your fish are belong to us!Before the next fish fry, try Mark Bittman's Kitchen Starter Kit at New York Times Video which shows how to set up a starter kitchen for less than $300.00.
all your fish are belong to us - part tresFrankly, I like the gefilte fish that comes in the jars. Sometimes, I put them in a pan with a few carrot slices and heat them up in their own juice - the kosher gelatin stuff that comes in the jars of gefilte fish. But I am drifting, live. I digress.
all your fish are belong to us, meta discussion ofFrankly, I like the kosher gefilte fish that comes in the jars. That's how my mom did it. In the next post, an elaboration, with a recipe for kosher fish, complete with live drift.
all your fish are belong to us - part deuxNate's Fish Chowder Recipe on Flickr - Photo Sharing!: "Soften a few cloves of garlic and 1/2 medium onion, both finely chopped in a large soup pot with enough olive oil to cover the bottom. Add some dried thyme and a basil leaf. Pour in a bottle of sauvignon blanc and a half bottle of water. Add salt and pepper, bring to boil.
all your fish are belong to uswild salmon grilled on a cedar plank 3 Tbsp. extra virgin olive oil
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