12/25/09, 05:01 PM
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Join Date: May 2002
Location: Fl Zones 11
Posts: 8,123
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Dinner was a learning experience
We learn by doing, so they say. But you have to be ready to learn, and accepting the consequences can really engrave something in your memory.
Grandfatherbear was to fix fish for dinner and rather than use what we had in the freezer (it looked too small to him) he went to the store and bought pollack.
When I got home from work- late, had to get everyone tucked up for Xmas Eve-he popped the fish in the oven. I noticed the fillets were on a cookie sheet instead of a covered casserole but I didn't say anything. I mean, he is learning to be the cook, right?
When dinner was ready he told me the fillets looked overdone. They sure didn't look like any broiled or baked fillets I had seen- but he is learning to be the cook, right?
The fish was hard- but I finally sawed off a bite.
Ever tried to chew a mouthfull of salt lick?
I asked GFB if he had rinsed the fish prior to cooking and he admitted, well, no. I went, there's the first lesson. Food should be rinsed prior to preparation.
But this intense saltiness was not just due to a mild brine..no. I suddenly remembered seeing salt cod and salt pollack in the bodegas. They are salted heavily as a non refrigerant preservation and have to be soaked for 12-24 hours prior to cooking to release all the salt. We looked at the label. Sure enough, it said, "SALTED POLLACK". The first language for instructions/labelling was spanish, the second was English. Preparacions for useage- Soak at least 12 hours ...
The pucker power of salt woke me constantly all night. No matter how much I drank in an hour I felt like I had a mouthful of seawater. All day at work too.
Fortunately my b/p was only 137/85!
And I hope he has remembers in future to READ THE LABELS!
Last edited by Grandmotherbear; 12/25/09 at 05:03 PM.
Reason: Edited to correct
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