tilapia

Jill said:

So then why did you buy tilapia if you don't like it?

See my posts in the "Invitation to the Great Cooks at RFC" thread; this was
a kind of "Iron Chef - Home Edition" thing.

Bob

Marcella said:

Too bad I didn't know how much you love hot things last night. I made
green chili pork stew. Unfortunately, the green chili my folks have me
was incendiary. After one bite the burning feeling in my mouth was so
strong there was no hope of tasting anything else. Husband and son who
both love hot things more than me both said it was too hot the eat and
enjoy after a couple of bites. No amount of tomatoes could calm it down
enough to enjoy and actually taste. It ended up feeding the garbage
disposal.

It's too late NOW to redeem last night's dinner, but if you find yourself in
a similar predicament in the future, you can borrow an idea from Indian
cooking and serve the stew (or whatever) with some kind of cooling relish,
such as a salad of cucumbers and yogurt. Serving steamed rice along with
the stew will also help the diners moderate the heat.

(Assuming you don't want to tame the flames with beer, that is...)

Bob

In article said:

In article <[email hidden]>, [email hidden]

Quoted message said:

This thread sounds like it's written by a bunch of chile-newbies!
Heat isn't a flavor!!! It doesn't matter how hot something is, it
won't overpower the flavor of any food. Thinking that it can
is in your mind - your mind is processing the hot sensation, and since
you're not used to it (a wimp) you're not paying attention to the
flavor. The flavor is still there, you're just ignoring it.

Too bad I didn't know how much you love hot things last night. I made
green chili pork stew. Unfortunately, the green chili my folks have me
was incendiary. After one bite the burning feeling in my mouth was so
strong there was no hope of tasting anything else. Husband and son who
both love hot things more than me both said it was too hot the eat and
enjoy after a couple of bites. No amount of tomatoes could calm it down

When I spent a few months in southern India years ago I found that
some cucumber and yogurt went *very* well with curries verging on too
hot. (At a pinch, milk is pretty soothing too, but forget water.)

Quoted message said:

enough to enjoy and actually taste. It ended up feeding the garbage
disposal.

I hope it appreciated your generosity. ;-)

Cheers, Phred.

--
[email hidden]

A Ross said:

I tried making tilapia at home--the family said it tasted like creek
water.

That's odd. I wonder which farm is supplying your wholesaler, then your
market. Here in western new york state we have two major supermarkets.
The tilapia from both has always been delicate and sweet. As a long
time northeast freshwater fisherman, I think it rivals any purely native
species for delicate taste. We enjoy it almost every other week - in
fact, gonna have it this evening using the simple tomato/basil/cheese
recipe I posted earlier. (I'm tempted to try cilantro instead of basil
one of these days, but I don't think it would go well with the parm/reg
cheese.)

MK

http://ag.arizona.edu/azaqua/ista/recipes.htm

In article
<[email hidden]>,

Michael L Kankiewicz said:

A Ross said:

I tried making tilapia at home--the family said it tasted like creek
water.

That's odd. I wonder which farm is supplying your wholesaler, then your
market. Here in western new york state we have two major supermarkets.
The tilapia from both has always been delicate and sweet. As a long
time northeast freshwater fisherman, I think it rivals any purely native
species for delicate taste. We enjoy it almost every other week - in
fact, gonna have it this evening using the simple tomato/basil/cheese
recipe I posted earlier. (I'm tempted to try cilantro instead of basil
one of these days, but I don't think it would go well with the parm/reg
cheese.)

MK

http://ag.arizona.edu/azaqua/ista/recipes.htm

The tilapia was purchased frozen from P&C. I've had tilapia at other
times and I've really enjoyed it--but this wasn't one of those times.

Amy
Thanks for the link, but DH says to stick to haddock.