summer squash, mushrooms, onions, tomato, bell pepper, and broccoli
over rice and a cheese sauce over that. We both took about half of our meals home, stopped at a Cold Stone Creamery for ice cream on the way.

Sounds like yours was a Mexican version of Happy Family almost... ;) Both sound good... :)

Mine was very good--the seafood in the Chinese meal was just a bit over
done but this was done just right. Scallops were just about melt in your mouth tender.

Scallops usually are, except for the smaller muscle at the
side of the big muscle. It's amazing how something that
soft and tender can hold the shells together and open and
shut them fast enough to scoot the animal across the
seabed. The issue I have with them is not so much the
texture but that so often they don't taste like much.

Saturday will be the main picnic day so don't know right now if the
smoker will be in use or not. We do have the electric smoker but Steve prefers the pellet smoker now. He did a Boston butt (pulled pork) for
today's LG yesterday that was enjoyed by all but maybe some of the kids.

It should be easy to schedule the smoker(s) if
they can take the acute uptick in usage. But the
reason I chimed in on this one is to point out
that the Shipps' offering is going to be cooked
already, and further, there will be other things
to eat.

+

We are not a species that requires coddling.

Most of us, anyways. There are, like any rule, exceptions. (G)

In the long scheme of things, too bad for them.
For myself, if I encounter such people, I will
support them on a pain-alleviating level, but
I wouldn't bet on their contribution to the
survival of humanity.

The claim is made that newer vehicles'
computers compensate for differences in
fuel characteristics. Your scenario - small
engine, large load, might be the exception
that tests the rule.

I've no idea, not being into the engineering aspects of it.

My issue was that keeping the seeds whole is
going to ensure that eaters get bursts of that
taste, perhaps jarringly so, hence the suggestion
of grinding the seeds before using.

i think usually they're mixed well enough with other things that biting
into one by itself is a rare occurrance.

If I take a mouthful of potato salad and there's a
celery seed in it, I'll know, believe me.

All right, remind me to ask you about it in September.

Nancy can do that, too. You can see that I'm
setting her up as the house archivist.

Better her than me; my short to medium memory sometimes seems to be
shorter now.

As with all of us except possibly Nancy.

Jack Daniel's, which despite its name is
so low in alcohol that you probably would
have no trouble with it. The good news was

Also there was scanty if any whiskey taste.

Still, I'm not one much for sauces on meats.

In general, I feel if the meat is good, and the
sauce is good, meat plus sauce is going to be
less than the sum of the parts. I might eat the
sauce as soup and the meat as meat.

that it wasn't hugely sweet, either.

I'd still rather have the fat, than the sauce.

Oh, for sure. I'll agree with that for at least
as long as there's a gallbladder in me.

I had my gall bladder taken out in December, 1998 so don't have that to
worry about any more. Had trouble with fats for a few years after that
but that eventually resolved.

My diet is probably heavier in fat than yours.

Halibut cheeks with crab and morel pasta
categories: fish, shellfish, main
servings: 6

1 1/4 lb halibut cheeks
salt and freshly ground black pepper
1/4 c all-purpose flour
6 Tb olive oil
3 oz fresh morel mushrooms or other fresh mushrooms
- brushed clean, trimmed, and halved
1 Tb garlic, minced
1/4 c roasted red peppers or pimentos, diced
1/2 c Lemon-Seafood stock, fish stock or vegetable broth
2 c heavy cream
8 oz Dungeness crab meat, picked over
2 ts fresh basil, finely shredded
1/3 c Parmesan cheese, freshly grated, plus more for serving
1 lb fresh or dried linguine
1 Tb fresh flat-leaf parsley, chopped

Alaskan Halibut Cheeks with Dungeness Crab in a
Morel Mushroom Parmesan Cream

Bring a large saucepan of salted water to a boil.

Season the halibut cheeks and dredge lightly in the
flour, patting to remove excess. Heat 4 Tb olive oil
in a large skillet over medium-high heat. Add the
fish and cook until nicely browned on both sides
and no longer translucent in the center, 2 to 4 min
per side depending on their size. Transfer to a plate,
cover to keep warm, and set aside.

Heat the remaining olive oil in the same skillet
over medium heat and saute the mushrooms until nearly
tender, 3 to 4 min. Add the roasted red peppers and
garlic and cook, stirring, until the garlic is tender
and aromatic, 1 to 2 min. Add the stock and stir to
deglaze the pan. Stir in the cream, crab, and basil
and simmer gently until reduced by about 1/3. Add the
Parmesan and simmer for a few min longer until melted
and the sauce is thickened a bit more. Keep warm over
low heat.

When the water has reached a rolling boil, add the
linguine and cook until al dente, 2 to 3 min for fresh
pasta or 8 to 10 min for dried. Drain the pasta well
and add it to the skillet with the sauce, tossing
gently to evenly coat.

Transfer the pasta to individual plates, twirling the
center of each portion to form a haystack-like mound.
Pour the sauce and vegetables over the pasta, arrange
the halibut cheeks around, and sprinkle the pasta with
Parmesan cheese and parsley.

after Coho Cafe via recipespy.blogspot.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

summer squash, mushrooms, onions, tomato, bell pepper, and

broccoli > RH> over rice and a cheese sauce over that. We both took
about half of our > RH> meals home, stopped at a Cold Stone Creamery
for ice cream on the way. > NB> Sounds like yours was a Mexican
version of Happy Family almost... ;) > NB> Both sound good... :)

Mine was very good--the seafood in the Chinese meal was just a bit

over > done but this was done just right. Scallops were just about
melt in your > mouth tender.

Scallops usually are, except for the smaller muscle at the
side of the big muscle. It's amazing how something that
soft and tender can hold the shells together and open and
shut them fast enough to scoot the animal across the
seabed. The issue I have with them is not so much the
texture but that so often they don't taste like much.

They're a nice counter balance to other, stronger fish/seafood.

Saturday will be the main picnic day so don't know right now if the smoker will be in use or not. We do have the electric smoker but

Steve > prefers the pellet smoker now. He did a Boston butt (pulled
pork) for > today's LG yesterday that was enjoyed by all but maybe
some of the kids.

It should be easy to schedule the smoker(s) if
they can take the acute uptick in usage. But the
reason I chimed in on this one is to point out
that the Shipps' offering is going to be cooked
already, and further, there will be other things
to eat.

We may do some chicken to go with the other nmeats. Don't know if
anybody might want to try smoking something like vegetables tho.

+

We are not a species that requires coddling.

Most of us, anyways. There are, like any rule, exceptions. (G)

In the long scheme of things, too bad for them.
For myself, if I encounter such people, I will
support them on a pain-alleviating level, but
I wouldn't bet on their contribution to the
survival of humanity.

MOst likely a losing bet.

The claim is made that newer vehicles'
computers compensate for differences in
fuel characteristics. Your scenario - small
engine, large load, might be the exception
that tests the rule.

I've no idea, not being into the engineering aspects of it.

My issue was that keeping the seeds whole is
going to ensure that eaters get bursts of that
taste, perhaps jarringly so, hence the suggestion
of grinding the seeds before using.

i think usually they're mixed well enough with other things that

biting > into one by itself is a rare occurrance.

If I take a mouthful of potato salad and there's a
celery seed in it, I'll know, believe me.

You're more of a super taster than most of the others here.

All right, remind me to ask you about it in September.

Nancy can do that, too. You can see that I'm
setting her up as the house archivist.

Better her than me; my short to medium memory sometimes seems to be shorter now.

As with all of us except possibly Nancy.

I still do well in some areas, others, not so well.

Jack Daniel's, which despite its name is
so low in alcohol that you probably would
have no trouble with it. The good news was

Also there was scanty if any whiskey taste.

Still, I'm not one much for sauces on meats.

In general, I feel if the meat is good, and the
sauce is good, meat plus sauce is going to be
less than the sum of the parts. I might eat the
sauce as soup and the meat as meat.

I'd rather have the sauce be left in the kitchen.

that it wasn't hugely sweet, either.

I'd still rather have the fat, than the sauce.

Oh, for sure. I'll agree with that for at least
as long as there's a gallbladder in me.

I had my gall bladder taken out in December, 1998 so don't have that

to > worry about any more. Had trouble with fats for a few years after that > but that eventually resolved.

My diet is probably heavier in fat than yours.

Probably so. We don't trim off every little bit of fat we see but do try
to go with leaner options, trim off if there seems to be an excess or
cook in a way that it will drip off. Still need some, for flavor, tho.

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


... Nothing is ever lost. It's just where it doesn't belong.

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