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06-21-2018, 06:53 PM | #16 |
Naval gazer extraordinair
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Re: I Touched the Pickled Pelican
I've never detected any iodine taste in porgies. The white meat pretty much takes on whatever you season it with much like any other pure white meat fish like Hogs and Lionfish. White meat fish aren't really suited for a fish bullion. You've got to have some flavor in there. The cream really knocks down any 'fishiness' and balances out the flavors into a rich delicious rue balanced with the fish oils from the darker meat fish. I love Thai food but that brown fermented fish sauce is disgusting to me. I had a Japanese coworker that loved it though.
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06-22-2018, 06:22 AM | #17 |
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Re: I Touched the Pickled Pelican
There are sometimes certain individual (porgie) fish that have a stink of iodine. I forgot that. It is quite a strong odor. If they smell like that when cleaning them, I just toss them. Maybe 5% of the fish?
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06-22-2018, 08:06 AM | #18 |
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Re: I Touched the Pickled Pelican
I usually just read these, but I like pelicans...
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06-22-2018, 08:08 AM | #19 |
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Re: I Touched the Pickled Pelican
First Post! I win! Please submit your recipes - I've always wondered what to pair with roast pelican.
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06-24-2018, 08:23 PM | #20 |
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Re: I Touched the Pickled Pelican
Awesome report and cooking photos! If you do the coconut curry consider throwing in some lemongrass. It also has magical properties.
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06-25-2018, 07:28 AM | #21 |
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Re: I Touched the Pickled Pelican
Thanks for the tip - my mom grows lemongrass, so I have access to it fresh but I've never used it - how do you add it? Chop it up like green onions? Whole chunks to be removed later? Would you put it in the stock or in the final product soup/curry? Welcome to Spearboard!
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06-25-2018, 07:28 AM | #22 |
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Re: I Touched the Pickled Pelican
the fish soup looks delicious. looks like everyone had a good time... and that's all that matters.
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06-25-2018, 07:38 AM | #23 | |
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Re: I Touched the Pickled Pelican
Quote:
Lemongrass is a staple in Thai dishes and I'd venture to say that if you're adding coconut milk or coconut curry to something that lemongrass is always a worthy consideration. |
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06-25-2018, 07:41 AM | #24 | |
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Re: I Touched the Pickled Pelican
Quote:
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06-25-2018, 05:54 PM | #25 |
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Re: I Touched the Pickled Pelican
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06-27-2018, 04:47 PM | #26 | |
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Re: I Touched the Pickled Pelican
Quote:
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06-27-2018, 06:44 PM | #27 |
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Re: I Touched the Pickled Pelican
***You Cajuns and your fancy French words.
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“If the natural tendencies of mankind are so bad that it is not safe to permit people to be free, how is it that the tendencies of these organizers are always good? Do not the legislators and their appointed agents also belong to the human race? Or do they believe that they themselves are made of a finer clay than the rest of mankind?” ― Frederic Bastiat, The Law |
06-27-2018, 08:15 PM | #28 |
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Re: I Touched the Pickled Pelican
I'd chop a pinky off before i ate fish heads.
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06-27-2018, 08:34 PM | #29 |
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Re: I Touched the Pickled Pelican
The brains had a surprisingly delicate flavor, reminiscent of fish stew.
Last edited by Tyson Brown; 06-29-2018 at 09:34 PM. Reason: Made a different joke, found out it was actually one more entendre that I even realized. And then Marcus was right |
06-29-2018, 03:51 PM | #30 |
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Re: I Touched the Pickled Pelican
Nice catch!
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