Subj : Re: Bony fish
To : Jim Weller
From : Dale Shipp
Date : Thu Jul 28 2022 00:39:02
-=> On 07-25-22 23:03, Jim Weller <=-
-=> spoke to Dale Shipp about Bony fish <=-
-=> Quoting Dale Shipp to Dave Drum <=-
DS> blue gill, perch, croppie, and bullheads. Mostly less than 5"
DS> long and about 1/2" thick.
JW> I've always lived in parts of the world where larger game fish were
JW> plentiful so I seldom went after small panfish. In the Ottawa Valley
JW> it was mostly pike and large mouth bass. The lake I used to rent
JW> a cottage on in the Gatineau Hills of western Quebec had small mouth
JW> bass and walleyes. When I worked in Quetico Park across the border
JW> from the Superior National Forest in Minn. there were walleye, lake
JW> trout, small mouth bass, northern pike and even the occasional
JW> musky. Then Cold Lake, Alberta had more of the same. And up here we
JW> have monster lake trout, pike, whitefish, burbot and some walleyes,
JW> North of me there's char and inconnu. And then there have been
JW> visits to both Newfoundland and Vancouver Island and so salmon, cod,
JW> halibut and other salt water fish.
Unfortunately, although Wisconsin was known for walleye and pike, I
never caught either one. Perhaps they were not in the bay I was fishing
in, or perhaps they did not venture close to shore where I was fishing.
JW>
JW> Perch at least taste good enough to be worth the effort.
That they do. There was a bar/restaurant that had a Friday yellow perch
fish fry AYCE. We went there multiple times.
JW> After having ben spoiled on the above I have no use for catfish or
JW> carp. Heck, around here nobody even bothers with pike!
Catfish is poplular in restaurants, perhaps it is easy to farm and so is
cheap? I'll eat it but much prefer salmon and firm white fish such as
cod or haddock.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fresh Fruit Crisp
Categories: Dessert
Yield: 6 Servings
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 c Brown sugar, firmly packed
-divided
1/4 c Margarine or butter; melted
1/8 ts Nutmeg
3/4 ts Cinnamon
-divided
1/4 c Water
2 tb All-purpose flour
6 c Peeled, sliced pears
-OR- peaches, or apples
Heat oven to 350 F. (Convection oven will read 325) Combine oats,
1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside.
Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/8
teaspoon nutmeg, water and flour. Add fruit, tossing to coat. Spoon
into 8-inch square glass baking dish. Top with reserved oat mixture.
Bake 40 to 45 minutes or until fruit is tender.
MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set
aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon,
water and flour. Add fruit; tossing to coat. Spoon into 8-inch
square glass baking dish. Microwave at HIGH 6 minutes, stirring
once. Top with reserved oat mixture. Microwave at HIGH 3 to 6
minutes or until fruit is tender.
Tested a Peach version of this recipe - turned out very nice. Will do
again and try other fruits.
7/23/10
Can half recipe and bake in smaller pan.
On 8/13/2010
I experimented with one cup blueberries and 2 cups peaches using 1/2
topping recipe and using 5 x 5 corningware dish. Timed for 45
minutes - will report when finished.
Deep purple color, tasted both blueberries and peaches. Will do again
NUTRITIONAL ANALYSIS per serving:
* calories 182
* carbohydrates 30 g
* protein 2 g
* fat 6 g
* calcium 22 mg
* sodium 65 mg
* cholesterol 0 mg
* dietary fiber 3 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
... From the file QUAKER03.ZIP
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:48:18, 28 Jul 2022
___ Blue Wave/DOS v2.30
