Which leads me to the conclusion that you're not
sensitive to it.

Seems to be so.

I'm wondering if a serious sensitivity to poison ivy, like
to cats, might be the exception rather than the rule.

beaten path tho, there may be some tho I'm not about to go looking

for > it. (G)
It's not hard to find, and most people find it while
not looking for it!

I'd guess that most people don't go looking for it and encounter it by accident. Then they don't realise, until too late, that they've
encountered it and either don't treat it promptly or don't treat it
properly and end up suffering the consequences.

As with oil-soaked sea animals, Dawn is said to be good.

There have been tantalizing looks into what might
have been, but that's no more productive than, say,
watching movies.

Depends on the movie, some might be more productive, other, less so,
than looking into the past.

I tend to deny the possibility of a productive movie.

True, and the rim provides a 3rd point of view.

A distinct minority one!

But still one to be considered.

Well, if you want to give full marks to the marginal.

It has to be done, if we want it to or not, but not neccesarily all the
time.

I don't think there's a lot of interest that comes
from the margin.

daughters, we'd make a trip to the TJ's in the Peoria area. I was

half
It was not so long ago that most of us had never seen
one. I'd encountered them in California in maybe the
1980s, but discovered the cooking echo and the
east-coast version of TJs around the same time. We

Early 80s we were in NC, then Steve joined the Army. We were on the west coast (CA) for a few months, then southwest (TX) for 2 1/2 years, then Germany for the rest of the decade. I don't recall when I first heard of TJ's, probably on the echo, which I joined in early 94, when we were in
AZ.

I was going to say, probably on the echo.

combined the two at the Camp Lion Clam Crawl, which
introduced a lot of echo people to fried clams, TJs,
and each other.

We missed that one.

You've missed several. No shame in that.

I used to go to Dairy Fresh Candies in the North End,
where one could get a 5# block of Peters bittersweet
for something like 7.50, cheaper than TJ prices and
pretty equivalent in the flavor department.

Sounds like a place I'd have enjoyed visiting. (G) Dangerous to my
waistline and blood sugar tho, so good thing I'm nowhere near them.

Dairy Fresh's subspecialty was salty snacks, and it was
my regular source of salted and unsalted nuts, and also
fried legumes - peas, soybeans, and split favas.

It's nicely sour and savory and hot, when made well.

I'll take the hot up to a certain level, then back off.

The recipe as posted only would offer a certain level,
quite a bit below the real thing.

Quite a bit lower on the heat level than most peppers.

Define "most"!

Poblanos and upward?

In that case, I'd say, no. There was half a serrano
in the recipe, after all.

That's really not a lot of salt or pepper for that much fish but I

can > see why people would want to tweak it to taste. I've also heard about
I'd say a fair amount, perhaps too much. of
salt for the fish.

Probably so, but then too, your view of how much salt is too much has
been changed over the last couple of years. I'd probably not use that
much either, actually.

Not really! Contrary to popular belief, my taste for salt
and (until recently) sugar has not been great and so would
not be the source of my travails.

I've heard of and in fact had fish coated in mayo
and broiling, but not foil-baking.

way is supposed to make it very tender/flaky/juicy and no need for

any > other seasonings. YMMV
For those who like mayo, such as the Belgians,
that may work.

I had something similar when we were in HI but it wasn't in a
restaurant; it was a pot luch with friends.

I'm still trying to wrap my taste buds around that.
Moisture in fish cooking, though desirable, is not the
be-all and end-all.

Two iterations of the same recipe. Question is did Fred
appropriate credit, or did someone steal from Fred?

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Grilled Fish In Foil from Fred Goslin
Categories: Cyberealm, Fish, Main dish
Yield: 4 servings

1 lb Fish Fillets,Fresh or Frozen
1/4 c Lemon Juice
1 ts Dill Weed
1/4 ts Pepper
1 ea Med. Onion, Thinly Sliced
2 tb Margarine Or Butter
1 tb Chopped Parsley
1 ts Salt
1 x Paprika

On 4 large buttered squares of heavy-duty aluminum foil, place equal
amounts of fish. In small saucepan, melt margarine; add lemnon juice,
parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely
around fish, leaving space for fish to expand. Grill 5 to 7 minutes
on each side or until fish flakes with fork. Refrigerate leftovers.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Which leads me to the conclusion that you're not
sensitive to it.

Seems to be so.

I'm wondering if a serious sensitivity to poison ivy, like
to cats, might be the exception rather than the rule.

Possibly, but I'm not going to volunteer for the testing of that theory.
(G)

beaten path tho, there may be some tho I'm not about to go

looking > ML> for > it. (G)

It's not hard to find, and most people find it while
not looking for it!

I'd guess that most people don't go looking for it and encounter it

by > accident. Then they don't realise, until too late, that they've

encountered it and either don't treat it promptly or don't treat it properly and end up suffering the consequences.

As with oil-soaked sea animals, Dawn is said to be good.

I understand, most any soap is good as long as it's rubbed in good.
Seems a lot of people just do a supeerficial wash that doesn't really
get the oil off like a good scrub would.

There have been tantalizing looks into what might
have been, but that's no more productive than, say,
watching movies.

Depends on the movie, some might be more productive, other, less so, than looking into the past.

I tend to deny the possibility of a productive movie.

Some might be, but not the general run ones. Remember all the
instructional ones you had to sit thru in grade school?

True, and the rim provides a 3rd point of view.

A distinct minority one!

But still one to be considered.

Well, if you want to give full marks to the marginal.

It has to be done, if we want it to or not, but not neccesarily all

the > time.

I don't think there's a lot of interest that comes
from the margin.

Some, but not a lot.

1980s, but discovered the cooking echo and the
east-coast version of TJs around the same time. We

Early 80s we were in NC, then Steve joined the Army. We were on the

west > coast (CA) for a few months, then southwest (TX) for 2 1/2
years, then > Germany for the rest of the decade. I don't recall when
I first heard of > TJ's, probably on the echo, which I joined in early
94, when we were in > AZ.

I was going to say, probably on the echo.

Lots of interesting little tidbits of information we'd have never known
about otherwise. Durians, for example, are a fruit we first found out
about here, had our first taste of them at Janis's 2008 get together.

combined the two at the Camp Lion Clam Crawl, which
introduced a lot of echo people to fried clams, TJs,
and each other.

We missed that one.

You've missed several. No shame in that.

I know, wrong timing, family obligations, living too far away and other
reasons just made it hard to get to some of them.

I used to go to Dairy Fresh Candies in the North End,
where one could get a 5# block of Peters bittersweet
for something like 7.50, cheaper than TJ prices and
pretty equivalent in the flavor department.

Sounds like a place I'd have enjoyed visiting. (G) Dangerous to my waistline and blood sugar tho, so good thing I'm nowhere near them.

Dairy Fresh's subspecialty was salty snacks, and it was
my regular source of salted and unsalted nuts, and also
fried legumes - peas, soybeans, and split favas.

I'd go for salted or honey roasted cashews.

It's nicely sour and savory and hot, when made

well. > ML> > ML> > I'll take the hot up to a certain level, then
back off. > ML> > ML> The recipe as posted only would offer a
certain level,

quite a bit below the real thing.

Quite a bit lower on the heat level than most peppers.

Define "most"!

Poblanos and upward?

In that case, I'd say, no. There was half a serrano
in the recipe, after all.

OK, I didn't see that so it probably has enough heat for me.

That's really not a lot of salt or pepper for that much fish

but I > ML> can > see why people would want to tweak it to taste.
I've also heard > ML> about

I'd say a fair amount, perhaps too much. of
salt for the fish.

Probably so, but then too, your view of how much salt is too much

has > been changed over the last couple of years. I'd probably not use that > much either, actually.

Not really! Contrary to popular belief, my taste for salt
and (until recently) sugar has not been great and so would
not be the source of my travails.

I had the thought that prior to last year, you were using more salt than
we do. We cut way back years ago.

I've heard of and in fact had fish coated in mayo
and broiling, but not foil-baking.

way is supposed to make it very tender/flaky/juicy and no

need for > ML> any > other seasonings. YMMV

For those who like mayo, such as the Belgians,
that may work.

I had something similar when we were in HI but it wasn't in a restaurant; it was a pot luch with friends.

I'm still trying to wrap my taste buds around that.
Moisture in fish cooking, though desirable, is not the
be-all and end-all.

No, but you don't want dry fish.

Two iterations of the same recipe. Question is did Fred
appropriate credit, or did someone steal from Fred?

Got a coin to flip? (G)


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


... If you think you are confused now, wait until I explain it!

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