OK This Was Awesome

[duckman1911]

Originally Posted by Goooh

LMAO, cover it with everything so you can't taste that nasty bastard.






Sent from my iPhone using Tapatalk

Actually it's a very good tasting and versatile fish. Of course a certain level of cooking skill is required to make it good. Some lack the needed skill level or it could be they just don't like the taste of redfish. I find them to be quite enjoyable. To each his own I guess.

[Goooh]

Originally Posted by duckman1911

Actually it's a very good tasting and versatile fish. Of course a certain level of cooking skill is required to make it good. Some lack the needed skill level or it could be they just don't like the taste of redfish. I find them to be quite enjoyable. To each his own I guess.

Cooking to accentuate the flavor of a protein requires skill.

Covering the taste and preparing something like its a hooded merganser in order to make it palatable doesn't IMO.

To each his own.

[duckman1911]

Originally Posted by Goooh

Cooking to accentuate the flavor of a protein requires skill.

Covering the taste and preparing something like its a hooded merganser in order to make it palatable doesn't IMO.

To each his own.

True. Could be I like sauted mushrooms and onions. I have put quite a few dishes on here using bull reds. At it simplest and probably best it's just pan fried in olive oil and butter with salt, pepper, garlic and rosemary.
It's obvious that your palate is too refined for the food I cook. Perhaps you should put up a dish for me to try. Something more along your liking. By all means make a wine recommendation also. Since the weather is warming I'm thinking something light. Perhaps a brunch dish? Lets try some grilled trout with a light salad. Baby spinach with a white wine vinagret? A chilled Pinio Grigio should go good with that. It is brunch after all and I'm not much for Chardonnay. It's too cliche'

[Goooh]

Originally Posted by duckman1911

True. Could be I like sauted mushrooms and onions. I have put quite a few dishes on here using bull reds. At it simplest and probably best it's just pan fried in olive oil and butter with salt, pepper, garlic and rosemary.

It's obvious that your palate is too refined for the food I cook. Perhaps you should put up a dish for me to try. Something more along your liking. By all means make a wine recommendation also. Since the weather is warming I'm thinking something light. Perhaps a brunch dish? Lets try some grilled trout with a light salad. Baby spinach with a white wine vinagret? A chilled Pinio Grigio should go good with that. It is brunch after all and I'm not much for Chardonnay. It's too cliche'

*Pinot