05-19-2015, 02:53 PM
[#0000FF]Glad to take some of the blame/credit for helping out your culinary skills. Truth to tell, it is hard to put some of my recipes down in structured form. I learned to cook mostly from my mother...and from hanging out with some galley jockeys on fishing boats. Both of those sources tended to use the pinch of this and dash of that method of cookology. So when I am coerced into providing a recipe for some of my stuff I have to reverse engineer it to make notes of which ingredients and how much I actually use.
Most of my fave recipes are fairly flexible. There can be a lot of substitutions and changes in the amounts of some ingredients...to suit personal tastes. You gotta be able to do that for camp chefing or when out on a boat. What you got is all you got. Deal with it.
Most of the accomplished kitchen commandos I have known simply rely on their accumulated knowledge of the properties of various proteins, veggies and spices to be able to throw together delectable vittles. And if a taste test indicates a need for something else they usually know what it is and how much is needed.
When it comes to fish dishes I tend to go for the simpler prep methods...that don't overwhelm the naturally delicate flavor and texture of good fish. If I see a fish dish on a restaurant menu that employs complex sauces and seasonings I suspect it is a camouflage tactic...because the fish is "long time no sea". That's why I seldom order fish in a restaurant. And it is why a lot of people have decided they don't like fish.
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Most of my fave recipes are fairly flexible. There can be a lot of substitutions and changes in the amounts of some ingredients...to suit personal tastes. You gotta be able to do that for camp chefing or when out on a boat. What you got is all you got. Deal with it.
Most of the accomplished kitchen commandos I have known simply rely on their accumulated knowledge of the properties of various proteins, veggies and spices to be able to throw together delectable vittles. And if a taste test indicates a need for something else they usually know what it is and how much is needed.
When it comes to fish dishes I tend to go for the simpler prep methods...that don't overwhelm the naturally delicate flavor and texture of good fish. If I see a fish dish on a restaurant menu that employs complex sauces and seasonings I suspect it is a camouflage tactic...because the fish is "long time no sea". That's why I seldom order fish in a restaurant. And it is why a lot of people have decided they don't like fish.
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