Red Mosquito

To avoid sizzling edges and cold centers when microwaving leftovers, arrange the food on the plate like a donut, leaving a hole in the center. This will help ensure to get an even reheat

When peeling ginger, instead of a knife, use a spoon. Less waste and super easy.


Verified with the other nights Blue Apron, worked perfect

dpupenya wrote:To avoid sizzling edges and cold centers when microwaving leftovers, arrange the food on the plate like a donut, leaving a hole in the center. This will help ensure to get an even reheat

Been doing this for years. Works wonders.

When reheating a sandwhich or a cheese steak type thang:
-Disassemble it
-Heat the different parts of it in a microwave separately
-Retoast the bread in a toaster oven or in a hot pan
-Reassemble

It's actually really done by feel. Last night I took all of the meat out of a leftover cheese steak and refried it in a pan. Added some more cheese, and then retoasted the bread. Put it back together and added some thinly sliced pickles and banana peppers. It was better than the original!

Any leftover that involves bread is warmed up in the toaster oven. I'm not eating any microwaved sogginess.

Posting here from a Trag referral.

As some of you know, since last May I've been living in close proximity to a lake good for fishing. This year, I've decided to man up and learn to fillet and fry. After two solid attempts with red worms and nightcrawlers, I've caught a good amount of blue gill. I would love to catch bass with spinner baits, but no luck. I watched a youtube video and recollected watching my cousin and dad fillet and I dove right in. The first try a week ago wasn't very successful and I wasted a good amount of meat which made me feel terrible but I learned quite a bit and got much better on the second attempt, yesterday evening. I ended up with smaller meat pieces as opposed to the ideally sized fillets, cause of my lack of skill. Anyway, to the cooking part. I prepared a mixture of about half bread crumbs and half flour, covered the cleaned fish meat and fried in a pan of preheated olive oil and butter. I think I might have put in too much butter this last time cause it wasn't as crispy as before. It was delicious, nonetheless. The wife seasoned, as this is her specialty, with a variety of shit. Please offer any frying/seasoning/prep tips, comments, or advice as this is an entirely new thing for me.

That looks like it would be enhanced by cooking with coconut oil.

washing machine wrote:That looks like it would be enhanced by cooking with coconut oil.

What sort of enhancements should I expect? Should I add butter?

tree_ wrote:

washing machine wrote:That looks like it would be enhanced by cooking with coconut oil.

What sort of enhancements should I expect? Should I add butter?

Coconut flavors should be expected.

washing machine wrote:

tree_ wrote:

washing machine wrote:That looks like it would be enhanced by cooking with coconut oil.

What sort of enhancements should I expect? Should I add butter?

Coconut flavors should be expected.

Haha ok... I thought there might be some other effect, also

Damn. Thanks, Trag.

I will follow every bit of this next time.

What's the smoke point of coconut oil? Pretty high, I believe. Take Trag's advice (it's good stuff) and do try it with coconut oil. I'd be interested to hear how butter works with that.

You could go all out and make these into fish tacos, by the way. Squeeze some lime and add cilantro and pineapple or mango to it. Flour rather than corn tortillas would probably be best in this situation.

Shit, I might make this tonight.

tragabigzanda wrote:

washing machine wrote:What's the smoke point of coconut oil? Pretty high, I believe. Take Trag's advice (it's good stuff) and do try it with coconut oil. I'd be interested to hear how butter works with that.

You could go all out and make these into fish tacos, by the way. Squeeze some lime and add cilantro and pineapple or mango to it. Flour rather than corn tortillas would probably be best in this situation.

Shit, I might make this tonight.

Fish tacos are a big one in the Trag house. Just plain canned pineapple (without added sugar) is great, and you can do a quick pickled red onion (add sugar and vinegar) in like ten minutes.

Do you guys ever catch your own fish?

I miss salmon fishing and then smoking them that day or the following.

Why not keep the catch? Any logic to this?

Filleting definitely ain't easy, especially on tiny ass Blue Gill.