[manaboutown]

Originally Posted by graciegirl

Tu est une Fromage SNOB!

Perhaps. My longtime girlfriend lived in France for quite a while and studied at the Cordon Bleu in Paris. I am also no doubt a wine snob, a car snob and - oh well..

We enjoy making foie gras from scratch with duck livers we purchase from a Vietnamese market What a kick! How To Make Duck Pate - YouTube

[Taltarzac725]

Originally Posted by jnieman

Lightly dust it in flour with seasoned salt and paprika mixed in. Pan fry in a skillet. Won't take very long as it is usually thin.

That sounds quite good.

[kansasr]

1. Remove tilapia from wrapping.
2. Open door under sink, throw wrapping in trash can.
3. Follow by throwing tilapia in trash can.
4. Close door under sink.
5. Cook a steak.

[graciegirl]

I find Talapia to be a mild white fish. Not fishy at all. Here are some other ideas, Tomwed.


Tilapia Recipes - Allrecipes.com

[aninjamom]

We treat tilapia like salmon; bake basted with oil and vinegar and Old Bay seasoning. A salesperson at Ancient Olive recommended Blood Orange flavored oil and Mission Fig vinegar as a combination for fish, and it's become our favorite.
Ignore the food snobs, and eat what you like. Life is terminal no matter what you eat!

[CFrance]

Originally Posted by manaboutown

OK, but I far prefer a tenderloin roast over stringy chuck (gag), far less fat, healthier and much more flavorful. I hope you used fresh lime juice and pineapple in your slaw. It does make a difference. Maui Gold is my favorite. Home page My father was a Safeway manager and we enjoyed great cuts of meat from the butcher. I am probably spoiled. Oh well...

We had a New Zealand leg of lamb with rosemary from my garden, French cut blue lake green beans almondine, red potatoes roasted with olive oil and fresh garlic, a butter lettuce salad, and apple pie! I rarely eat cake. I find it way too sweet for my taste unless it comes from a Japanese bakery. Sorry.

Things I Love about Japan: Japanese Bakeries (and Cake Shops) | Texan in Tokyo

I love cake! Good-old American cake with buttercream icing. I rarely eat it--last time was a piece of yellow birthday cake with delicious chocolate icing in august. But if you put a cake and a pie in front of me, I'd go for the cake.

I'll eat your cake, Gracie, but not your Velveeta! Or either of the two of your beefs. On the other hand, lamb... YUM!

[CFrance]

Back on topic, sort of... there are conflicting opinions about whether tilapia is bad for you or not. Consider this: https://www.aboutseafood.com/tilapia-eat-this-not-that/

It's such a mild fish. I would VERY lightly dust with flour seasoned with a little paprika, pan-saute it in a little butter-olive oil mixture, and add a splash of white wine and lemon juice.

[graciegirl]

Originally Posted by CFrance

I love cake! Good-old American cake with buttercream icing. I rarely eat it--last time was a piece of yellow birthday cake with delicious chocolate icing in august. But if you put a cake and a pie in front of me, I'd go for the cake.

I'll eat your cake, Gracie, but not your Velveeta! Or either of the two of your beefs. On the other hand, lamb... YUM!

I know you to not eat meat, C.

So I am surprised you eat lamb and would skip "my beef".

I am very surprised at people not liking Chuck Roast. If people know to cook Chuck Roast and Brisket, low and slow, they will find them to be succulent and tender, and a generous marbling of fat, not only adds flavor but renders down. I use a packet of dry lipton onion soup mix, add about a half a cup of water to my trusty Dutch oven. I think the Chuck Roast yesterday was about three pounds. I put it in the oven at 275 with the lid tightly on and didn't look at it again for five hours... and it was very tender and not stringy at all. Every one went back for seconds.

I am quite astonished to hear other people's view on foods I have eaten all of my life. Chuck Roast was chosen for sauerbraten as well.

I had an aunt that seemed always to serve any kind of meat so tough and chewy that it made you tired to chew it. I consider myself to be a decent cook.

I prepare a leg of lamb by inserting many, many, many garlic cloves into the meat and adding rosemary. Again I cook it low and slow. Rare meat isn't enjoyed by my crew. We do serve with mint jelly.

[Rapscallion St Croix]

I leave it in the sun for a day or two. When it gets real stinky, I put it on a trotline and catch myself a mess of catfish.

[graciegirl]

Originally Posted by Rapscallion St Croix

I leave it in the sun for a day or two. When it gets real stinky, I put it on a trotline and catch myself a mess of catfish.

Many friends from the east coast have NEVER eaten catfish.

I think the catfish at the Lighthouse is very good. I am flinching as I type waiting to be told how I lack good taste. I never ate Talapia until I moved to Florida.

You need to take out a loan to buy Cod and Halibut, which were my previous choices. Why are they so expensive here?

[GoodLife]

Originally Posted by graciegirl

Bake with a generous slathering of Hellmann's mayonnaise and some garlic powder.

I am still not over being put down because I use Velveeta cheese.

In for a penny, in for a pound.

Have a lollipop, you'll feel much better.

[graciegirl]

Originally Posted by GoodLife

Have a lollipop, you'll feel much better.

Thank you. Sorta.

[manaboutown]

I enjoy trying local delicacies wherever I am. While in Florida I particularly enjoy Pompano which is found in warm Atlantic coastal waters. It is a delicate fish so I prefer it freshly caught, not frozen. Florida pompano - Wikipedia

Perhaps Pompano might be available at Publix at certain times of the year.

[Dr Winston O Boogie jr]

Slice it thin and lay thin slices on a mound of sushi rice. Dip it in soy sauce mixed with wasabi.

[jnieman]

Originally Posted by graciegirl

Today we had roast beef, slowly cooked chuck roast, tender and delicious. Mashed potatoes and gravy, yeast rolls, slaw with lime juice and mayonnaise and sugar and pineapple. Broccoli casserole, Sweet potato casserole with brown sugar, butter, cinnamon and nutmeg.

And a beautiful Vanilla two layer cake.

Ohio Fare. Easter Day.

Haven't had lime juice in cole slaw dressing. Sounds good.