11-16-2013, 11:24 PM
[#0000FF]I do have my early book scanned into PDF files. Long out of print and my publisher has since gone on to that great printing room in the sky. No worries. But since it was a long-ago effort...before I learned a lot of what I think I know today...it is not something that is better than what I would be capable of doing in modern times.
I agree with your comment about people who don't like fish. Many of them have only been served mushy fleshed hatchery trout...poorly cared for, poorly prepared and full of bones. That is enough to form some negative opinions for sure. I have helped "convert" some of these lost souls to the joys of well prepared boneless fillets from non-trout species. But everybody is entitled to their own opinions and we are all creatures of varying tastes.
When I post any of my recipes it is with the implied authority to take liberties with the ingredients and the proportions. Virtually all of the methods I use in fish cookery are modifications and adaptations from other recipes I have "accommodated" from elsewhere. Once one learns the ways of the spice rack and the eccentricities of fish flesh one is free to go crazy with personal experimentation.
And I heartily agree with your "less is more" philosophy. A nice piece of fish deserves to be treated with respect...and not buried under a pile of sauces and harsh flavors.
Go head on 'til your head hurts on any of my recipes. You can't offend the offensive.
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I agree with your comment about people who don't like fish. Many of them have only been served mushy fleshed hatchery trout...poorly cared for, poorly prepared and full of bones. That is enough to form some negative opinions for sure. I have helped "convert" some of these lost souls to the joys of well prepared boneless fillets from non-trout species. But everybody is entitled to their own opinions and we are all creatures of varying tastes.
When I post any of my recipes it is with the implied authority to take liberties with the ingredients and the proportions. Virtually all of the methods I use in fish cookery are modifications and adaptations from other recipes I have "accommodated" from elsewhere. Once one learns the ways of the spice rack and the eccentricities of fish flesh one is free to go crazy with personal experimentation.
And I heartily agree with your "less is more" philosophy. A nice piece of fish deserves to be treated with respect...and not buried under a pile of sauces and harsh flavors.
Go head on 'til your head hurts on any of my recipes. You can't offend the offensive.
[/#0000FF]
[signature]