More layers or more heat?

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Lynx

Lynx

Folksy yet erudite
#61
Aug 13, 2014
27,662
9,600
113
#61
ThereRoseaLamb said:
Yes, I was surprised because I had had deer meat before and it was enough for me. But it was surprisingly good. I'm not a big fan of fish but I think a lot of that is because people don't know how to cook it properly. In fact a lot of restaurants don't know how to fix it properly.
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Sadly true. Even some restaurants that make their identity all about fish don't know how to cook it right. Just because the name is Catfish Palace doesn't mean they have a good cook.

The problem is when you find one where they do cook it right, and you start recommending that place to your friends, the next day the cook quits and they hire a hash slinger replacement. Then all your friends think you have a tin palette.
 
T

ThereRoseaLamb

Well-known member
#62
Jan 17, 2023
4,822
2,084
113
#62
Lynx said:
Sadly true. Even some restaurants that make their identity all about fish don't know how to cook it right. Just because the name is Catfish Palace doesn't mean they have a good cook.

The problem is when you find one where they do cook it right, and you start recommending that place to your friends, the next day the cook quits and they hire a hash slinger replacement. Then all your friends think you have a tin palette.[/QUOTE]

Lol, true, I've had that happen before. I have a cousin on my father's side that supplies fresh fish to Red Lobster here in the US. When we visited he put on a feast of lobster, shrimp, crab and other fish. I have no idea how much it cost. I couldn't help but think what it would taste like once the restaurants got hold of it. I find they tend to over season the food, perhaps to make up for the fact that they don't know how to prepare it.
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