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User Name Thread Name Subject Posted
EBarnacle BS: Recipes - what are we eating? (1136* d) RE: BS: Recipes - what are we eating? 23 Dec 19

A few comments:
Tilapia has no inherent taste or texture of its own . . . FEH!
"Rotisserie chicken" tastes as it does because of its high salt content, so if you tend to retain water broil your own.
Many years ago on a sailing trip we trailed lines off the stern of our boat. The only times we caught mackerel was off sewage heads. I have not eaten mackerel since.
A digital thermometer is very handy. We cook our birds, especially turkey, at an oven temperature of 250F. We set the thermometer alarm 5 degrees below the official "done" temperature. No one has ever complained about dry bird when we prepare this way.

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