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Post by hal2000 on Mar 14, 2009 23:16:04 GMT
Isn't fresh fish better?
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Post by bixaorellana on Mar 14, 2009 23:19:42 GMT
Hal, it's one of those strange things where the salted, soaked product is not really a substitute for the fresh item, but another taste that people have grown to appreciate.
It's similar to people liking stewed prunes and fresh plums.
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Post by bazfaz on Mar 15, 2009 7:58:56 GMT
I have read a recipe for the brandade but using fresh cod. However the writer of the recipe says it is better using salt cod.
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Post by bixaorellana on Mar 15, 2009 8:17:41 GMT
I had a great supper:
-- swiss chard cooked with some poblano pepper, garlic and tomatoes and lightly curried.
-- brown rice cooked with lots of onion, a little hot red pepper, and fennel seeds.
-- tasajo (thinly sliced lean beef)
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Post by hwinpp on Mar 16, 2009 3:22:07 GMT
I love bacalhao. I used to have a Spanish cook book filled only with bacalhao recipes from Portugal and northern Spain.
Last time I bought it is years ago in Liege in Belgium. I think they've got a lot of Portuguese working there.
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Post by bixaorellana on Mar 16, 2009 3:25:20 GMT
Cambodia must be heaven for fish lovers, HW. Isn't dried and salted fish eaten there as well?
Know what you mean about bacalao -- it's got a certain something.
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Post by mockchoc on Mar 16, 2009 5:00:41 GMT
Yes fresh and dried salted fish are both totally different and both wonderful in their own way as bixa said.
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Post by hwinpp on Mar 16, 2009 8:07:38 GMT
We've got loads of salted, dried and even smoked fish. Unfortunately (well, sort of) nothing done in the European style but very good in their own way.
Whenever somebody goes back to Europe I send 2kg of differently preserved fish back to my mother. And whenever she's here she takes some back home.
The little market stall where I buy my fish, or rather my girlfriend buys our fish (she doesn't trust me with bargaining...) must have at least 10 different species. They're all alive so I get it as fresh as it gets. Maybe I can find a photo.
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Post by bixaorellana on Mar 16, 2009 8:12:32 GMT
I can get salted, dried and smoked, but I only know what to do with the smoked. (eat it -- simple enough!)
Do both you and your girlfriend cook? I would love some ideas for Cambodian ways with fish, and especially what to do with the salted and dried ones.
A picture would be great. The only stall in my weekly market that sells fish has filets floating in water -- a crime. I have to go into Oaxaca to get really fresh fish, but not alive, alas.
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Post by hwinpp on Mar 16, 2009 10:59:58 GMT
I can get salted, dried and smoked, but I only know what to do with the smoked. (eat it -- simple enough!) The smoked fish is a small variety, maybe the size of a sardine. It's also dried, so the bones are so brittle you eat them. She usually uses it in sour mango salad. See the little pieces to the right of the shrimp in the middle?  Do both you and your girlfriend cook? I would love some ideas for Cambodian ways with fish, and especially what to do with the salted and dried ones. Yes, we both cook, she more than me. Actually she's the 'everyday' cook but she also does more elaborate stuff when friends come over. I'm the Sunday spaghetti cook or the steak cook. Actually the way he Cambos cook fish is pretty much the way the Thais, the VNese and even the Malays cook fish. The method is the same, a lot of BBQing and frying, much less steaming. More interesting are the dishes that require the fish to be wrapped in lotus leaves or baked in salt. A picture would be great. The only stall in my weekly market that sells fish has filets floating in water -- a crime. I have to go into Oaxaca to get really fresh fish, but not alive, alas.  Frogs in the plastic bag in the foreground, otherwise fish. Further to the right she has a little tank with catfish and on the left are the basins with the stuff presented on the table. |
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Post by Don Cuevas on Mar 16, 2009 12:08:30 GMT
"The smoked fish is a small variety, maybe the size of a sardine. It's also dried, so the bones are so brittle you eat them. She usually uses it in sour mango salad. See the little pieces to the right of the shrimp in the middle?" I'd like to have that recipe, please, although I don't know what I'd use for the smoked fish. It's not, as far as I know, available here. We do, though, have nasty charales (skinny little fish, often fried (ehhh) or dried (gracias, no).  |
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Post by bixaorellana on Mar 16, 2009 16:06:14 GMT
Whoa -- That mango salad looks ambrosial! I'd love to know how to make it. I can't get the little fish, but would substitute the larger smoked fish, which has to be pulled apart to eat it in any event. Dumb question: are sour mangos a variety, or simply any not completely ripe mango? The fish stall is gorgeous and gleaming with freshness -- thanks for the pic. I am going to do some research with the market ladies and find out how to prepare the salted and dried fish. Will start a thread after I know something. Go ye forth and do likewise!  Modified to add:Duh ~~ there is already a fish thread going in The Galley. Good! This is an impetus to build up a nice collection of new recipes. |
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Post by Deleted on Mar 16, 2009 18:37:11 GMT
I bought a big package of pork cubes today ("sauté de porc") which I rolled in spices and flour and sautéed, before adding a large chopped onion and a lot of garlic. Once it was all bubbling away, I added a can of coconut milk and some curry powder and let it all simmer for quite some time until the sauce became quite thick.
I am going to eat it with boiled potatoes, because I am sick of rice.
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Post by Don Cuevas on Mar 16, 2009 18:40:37 GMT
Today it's more leftovers: Cream of Cauliflower Soup, green beans, yellow rice, probably some pollo asado al carbón that we picked up at a favorite roadside grill yesterday.  |
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Post by bazfaz on Mar 16, 2009 18:44:40 GMT
There's some cold roast pork. I'll do a plate of salad: potato, endive, red pepper. We'll have a starter of pasta with pesto.
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Post by spindrift on Mar 16, 2009 19:22:08 GMT
I'm eating only vegetables. I am slowly going off eating meat and fish..the idea of it being killed for me.
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Post by Don Cuevas on Mar 16, 2009 19:22:58 GMT
There's some cold roast pork. I'll do a plate of salad: potato, endive, red pepper. We'll have a starter of pasta with pesto. My Mom would object to serve two carbohydrates (she'd call them "starches") at the same meal. But I did it the other day when our neighbors came for comida. I served potatoes, rice, AND bread! |
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Post by Deleted on Mar 17, 2009 19:41:42 GMT
The mention of liver in recent days caused me to buy some, and tonight is the night.
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Post by hwinpp on Mar 18, 2009 4:19:57 GMT
Stir- fried chives with liver, had it the day before yesterday, K2.
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Post by hwinpp on Mar 18, 2009 4:21:35 GMT
Oh, just remembered, recipe for the mango salad coming...
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Post by mockchoc on Mar 18, 2009 6:17:04 GMT
I could do with some liver of some sort or kidneys.
That sounds gross now I read it but hungry.
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Post by bazfaz on Mar 18, 2009 9:37:47 GMT
Tonight we are invited out so I am reduced to guessing what we might have. She is Scottish, he is French. Cock-a-leeky soup to start... roast lamb... apple crumble...
I'll report later.
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Post by Deleted on Mar 18, 2009 10:03:26 GMT
Stir- fried chives with liver, had it the day before yesterday, K2. Now I recall that I have a large package of chives (" ciboulette thaïlandaise") in the vegetable drawer. I must urgently plan a meal around them because they do not keep very long. |
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Post by Don Cuevas on Mar 18, 2009 12:54:41 GMT
Pinto beans and cornbread, I think for our afternoon dinner. Slices of onion to munch alongside, and marinated cucumbers.
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Post by bixaorellana on Mar 18, 2009 14:51:32 GMT
Stir- fried chives with liver, had it the day before yesterday, K2. Now I recall that I have a large package of chives (" ciboulette thaïlandaise") in the vegetable drawer. I must urgently plan a meal around them because they do not keep very long. Thanks for including that name in your post. I was just about to ask you all if they were indeed garlic chives instead of the other chives. Googling the French name, I found this very useful site: Asian vegetable thesauraus |
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Post by Deleted on Mar 18, 2009 15:07:19 GMT
That is indeed a useful site when we are all confusing each other about the ingredients of various recipes.
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Post by Don Cuevas on Mar 18, 2009 20:25:29 GMT
Deferred the Pinto Beans and Cornbread until tomorrow. We ate hot dogs at the Morelia Costco.
I wanted another, but they had run out of hot ones in their tank of simmering water, and they wouldn't be ready for another 10 minutes. (Tiempo Mexicano, that is.)
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Post by Deleted on Mar 18, 2009 20:31:08 GMT
Looking forward to the Mango salad recipe hw.
Leftovers from veggie potluck,a stir fry mushroom,onion, potato dish that I may add some chicken to and maybe some toasted coriander.
Fresh strawberries
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Post by Deleted on Mar 18, 2009 20:54:55 GMT
Tonight I made Lorraine potato pancakes, with the fusion addition of chopped chives.
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Post by spindrift on Mar 18, 2009 21:31:48 GMT
Nothing for me. I had an excellent lunch so I won't eat supper.
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