Subj : Toofies [1]
To : Shawn Highfield
From : Ruth Haffly
Date : Fri Feb 28 2025 13:58:31
Hi Shawn,
RH> Sounds good to me. I think we have some flounder in the big freezer,
RH> might try the recipe with it if we do.
SH> I was very careful not to flip the fish too soon, but I still lost a
SH> lot of the coating. I think I needed to add a bit more oil. My cast
SH> iron
SH> pan is seasoned perfectly, I can fry an egg in it without adding
SH> anything.
The coating probably soaked up just enough of the oil so that the fish
stuck. I've seen similar, different times with our well seasoned cast
iron cookware.
SH> Anyway, it sure did taste good. I used the food processor to "sliver"
SH> the almonds.
I'd probably just buy the slivered almonds. (G)
SH> It's been added to my private website with the tag for "we liked it,
SH> and I will make again with a few tweaks to try to keep breading on"
SH> (Yes I use long detailed tags as my memory is not very good.)
Whatever works for you. I've got a number of cook books with either a
note written right in the book or on a Post It note stuck to the recipe
reminding me of tweaks. Got one recipe for a quick bread that I have
penciled in quadruple volume increases--made it for Christmas gifts some
years ago. (Yes, I had a bowl big enough to mix it; years ago when we
were fairly newly married, I bought a 16 qt stainless steel bowl. That
has been one of the best kitchen items I've ever bought as it is so
versatile.)
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Gone crazy, be back later. leave a message at the Beep!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
