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Miller
08-06-2001, 10:41 AM
I think I know where this thread will go, but I will see.

I know fish is high in protein and good for getting big. So, I bought a couple of rainbow trout filets at the store yesterday. What's a good recipe for making these, or how do you like to eat um? :D

Tryska
08-06-2001, 10:44 AM
mmm....trout with almonds. (not sure how to make it, but it's good stuff)

for the most part though, i like fish either grilled or blackened....depends on the fish really.

the doc
08-06-2001, 10:50 AM
heat oven to 375. cover each fillet with a pad of butter. sprinkle with lemon pepper. cook on foil sprayed with oil (for non stick purposes) for 10-15 min until fish is white and flakey!

IceRgrrl
08-06-2001, 11:50 AM
Trout is excellent poached in a white wine/water liquid too.

Grilled is awesome if you have some sort of finer grate or base to keep the fish from sliding through to the coals. In a pinch you can put a piece of aluminum foil on the grill and poke some holes in it.

Also, you can sprinkle with a little salt, pepper, dill and broil with a few slices of lemon.

The main thing w/fish is not to overcook it...just till it flakes and the flakes look opaque, esp with a delicate fish like trout.

www.cookinglight.com has some good ideas too.

Alex.V
08-06-2001, 12:17 PM
...and she can cook, too.

*faints*

Miller
08-06-2001, 12:30 PM
this sounds great.

I am bad for either over doing or underdoing. I know doc said 10 to 15, but I am just a bad judge.

IceRgrrl
08-06-2001, 12:52 PM
Ha ha...I like to cook because I like to eat :)

Miller, there's a fish-cooking rule of thumb that says about 10 min. per inch of thickness or 5 min. per 1/2 inch (varies a little according to cooking temp and sheer size of the fish), but it gets you in the ballpark.

Let us know how it turns out!

Miller
08-06-2001, 01:14 PM
cool thanks for the tips...this board it awesome.

Here is a dumb question. I only do one side, right? And, I lay it on the foil with the meat down?

IceRgrrl
08-06-2001, 01:22 PM
Yes, only one side...I usually put it on the grill/in the pan skin-side down. IMO this keeps it moist and if you don't want to eat the skin, it often just sticks right to the foil when the fish comes off.

Cackerot69
08-06-2001, 03:14 PM
Bah, crack some eggs in a bowl, put some flour in a bowl and some bread crumbs in a bowl.

Throw some vegetable oil in a pan on medium - high.

Take the fish and dip it in the egg, then the flour, then the bread crumbs.

Cook until it's cooked.

Then, enjoy.

Avatar
08-06-2001, 04:26 PM
I like my fish dead.

Taras
08-06-2001, 08:53 PM
It's OK to cut the head off before you cook it. If you order trout in a restaurant they usually cook and serve it with the head on, but I have a hard time eating something that's looking at me.

:eek:

IceRgrrl
08-07-2001, 06:29 AM
LOL@ Taras' comment! I had the same reaction at a pig roast...I guess maybe we don't really want to think about where our food comes from sometimes.

Same thing with processing a deer...once it's skinned and quartered, I'm fine with it...up to that point, it looks too much like Bambi.

Frankster
08-07-2001, 06:48 AM
yeah.. trout is good i guess.. not better than tuna.. but still :p


i like to cook it this way

Put trout filet in piece of foil
drop alittel lemon juice on top
a little balsamic vinegar
top with onions and mushrooms

Foil foil paper over trout.. so it makes a nice packet.... cook in oven... enjoy... yummmie

Miller
08-07-2001, 09:16 AM
I like my fish in a pair of white panties !!

Miller
08-07-2001, 09:23 AM
I love trouser trout smothered in underwear !!! mmmmm good

Wizard
08-07-2001, 11:25 AM
Simply,I don't like fish..
Hmm.. with one exception:Salmon :D

SweatHawg
08-07-2001, 10:54 PM
Salmon-oh yeah!! Cover your cooking surface from the grill with a double layer of foil, fire up the grill to a med. heat, melt a 1/4 to 1/2 cup of marg/butter/oleo or whatever your using in a mico safe bowl or cup, throw in lemon juice & garlic salt, stir with BBQ brush, lay your big slab-o-salmon on the foil skin side down & drench it with the marg-lemon-Gsalt, keep brushing it on every few minutes (in between swigs of beer), cook until it flakes with a fork-around 20-25 mins. I usually turn it once as salmon is so thick I want to be sure its cooked through. When you turn it, the skin will stick to the foil & you have a big ole hunka-hunka pink salmon that just melts in your mouth!!!! Good & so good for you....{minus the butter & salt of course).
Ring the dinner bell & crack open another beer!:thumbup:

wmiller
08-08-2001, 05:47 AM
I want to apologize to everyone for those last posts. Obviously someone else posted those threads. I work for a big corporation, and someone else in my building got my login automatically from cookies. I don't know how, but it is embarrassing. I think this board is great, and I will continue to use it and learn. BTW - the fish turned out great.

Wayne

Yaz
08-08-2001, 06:05 AM
ROFLMAO!

Joe Black
08-08-2001, 06:38 AM
ha ha

If you leave your desk be sure to log out !

wmiller
08-08-2001, 06:40 AM
my pc was locked for the night. He did it from his desk. When he went to the forums, he was automatically logged in as me. Sounds like a nice bug.

Yaz
08-08-2001, 06:53 AM
What RAT is he using? PCAnywhere, VNC? :D

wmiller
08-08-2001, 06:54 AM
none.. I don't get it. It's almost like the BBS recognized him as me by our firewall. I can't see any other way. Is there any others issues with this?

I sent an email, and I hope the moderators are aware of this.

Yaz
08-08-2001, 06:58 AM
In order to physically use your browser, and physically post here... he has to physically have access to your desktop.

So it's either...

A) PCanywhere
B) VNC
C) Trojan Horse, Back Orifice, etc.
D) Some RAT I don't know about since I hate them all. :D

-

Well correct that, unless you have a share on that allows him to execute iexplore.exe with a click. Or whatever it is you use.

Foo. ;)

wmiller
08-08-2001, 07:21 AM
I understand what you are saying, and trust me if I were you I would be saying the same thing. I work in our IT department doing support so I am not at all a novice to networks.

He works in a totally different department than me, and doesn't even know me. He just went to the bbs from his machine, and he was automatically logged in as me.

No flames, but it sounds like vBulletin has a little to be desired.

Yaz
08-08-2001, 07:33 AM
Originally posted by wmiller
I understand what you are saying, and trust me if I were you I would be saying the same thing. I work in our IT department doing support so I am not at all a novice to networks.


*looks around*

If you were me? This is going to get messy.
What do you mean, if you were me?

And btw - What kind of BBS are you using.

wmiller
08-08-2001, 07:43 AM
I was just saying that if someone was telling me, what I am telling you is all.... or were you inciniating that if I were you, you would be ugly?:D

I'll admit I don't know a lot, nor am I an administrator of a bulletin board, but I do know that I am a member of quite a few and never had a problem like this. I just think that if something like this happens, there has to be some kind of known issue with the software. Or atleast let it to be known.

BTW - infopop for one

Joe Black
08-08-2001, 08:11 AM
Infopop can kiss my ass lol...

I will report the problem to VB...

However I don't get that aty work when I log onto other machines...

Yaz
08-08-2001, 08:22 AM
Hulk, wmiller...

I posted this in the general chat so not to stuff up the dieting forum.

Paul Stagg
08-08-2001, 09:08 AM
Mr Miller,

Is that why you created the user name 'Miller' and the user name 'wmiller' on the same day, 8-1-01?

I banned 'Miller' immediately after seeing those posts.

I'm also confused: Your IP traces back to England, not PA.

Yaz
08-08-2001, 09:10 AM
Dang Paul.

I wanted to get right down and dirty and show this boi what a novice can pull out of his ... *looks back*

;)

Joe Black
08-08-2001, 09:11 AM
yeah thats why Paul...

It was someone else at his work...

Miller, Would you rather post as Miller (your old banned one) or WMiller (your current one)

Tell me which one and then I will activiate it (if its the old one) or just get rid of the old one (if you want the WMiller one)..

Also I will then clear all these non relevant posts outta here :)

wmiller
08-08-2001, 09:23 AM
I created the two user names on the same day, because when I originally registered with wmiller I selected the wrong dates for which I was born on or after. I wanted to post right away so I just created a new user ID.

England, eh? How did you come up with this? I am about 30 minutes outside of Philadelphia, Pa. I am working for a world wide pharmacuetical company, but I dont know why that would have anything to do with it tracing to England.

I guess I will just continue to use this userID. Thanks

Joe Black
08-08-2001, 09:29 AM
hmm tracing to England...? Now you lost me lol

Yaz
08-08-2001, 09:30 AM
Buddy you live way too close to be calling me novice.

tuttut

wmiller
08-08-2001, 09:33 AM
Yaz I am new to this board and havn't figured you out yet, but I am sure that I will.;)

Paul, I do see that it shows England. .....Interesting

Yaz
08-08-2001, 09:34 AM
Hahahaha......

Noone has figured me out. :D

wmiller
08-08-2001, 09:36 AM
Yaz, where r u from?

Yaz
08-08-2001, 09:41 AM
Cleveland, Ohio. Sup bruh. *throws hand signals*

wmiller
08-08-2001, 09:45 AM
LMAO cool *throws hand signals back*

Yaz
08-08-2001, 09:49 AM
Ya foo, puttin' it down for tha MW.

...

.........

Bahahaha.

Joe Black
08-08-2001, 09:50 AM
did someone mention fish? :D

Paul Stagg
08-08-2001, 09:59 AM
The Pharm company IP traces back to England. No biggie.

I'm just wary in light of recent events here.

Yaz
08-08-2001, 10:02 AM
Yes I said

"Hulk you smell like fish"

Frankster
08-08-2001, 10:23 AM
world wide pharmacuetical company
eh?

interesting :angel:

welcome aboard :D

wmiller
08-08-2001, 10:29 AM
thanks frankster

Frankster
08-08-2001, 10:32 AM
youre welcome wmiller

TvR8oRage
08-08-2001, 10:59 AM
put on tray and wrap with foil, sprinkle with lemon pepper
and a slice of fresh lemon bake for 30 min at 350

Lemon pepper trout very good