Interesting article in the NYT on what fish to eat any whyThe Seafood Eater’s Latest Conundrum

[MIke R]

cool..thanks...I'll give it a whirl..first I have to get through all this damn fresh seafood... :laugh:

 

[Voosh]

Sigh. Life is a b*tch and then you get frozen Dover Sole.

 

[JEK]

Even that is a problem. I read in the paper yesterday that Match would be missing many foodstuffs as the Air France plane's cargo was delayed.

COMMUNIQUÉ DE MATCH
Le supermarché Match informe son aimable
clientèle que l’arrivage de produits frais ce
week-end sera retardé à samedi matin, les
produits commandés par Match ayant été
déchargés de l’avion par Air France en métro-
pole. En effet, une relève de gendarmes à des-
tination de St Martin imposée par les autorités
de tutelle a contraint la compagnie aérienne
à réduire la charge offerte au fret sur ce vol.
Ladite relève de gendarme s’est présentée à
l’embarquement avec 3 conteneurs de plus
que prévu initialement, imposant le déchar-
gement immédiat des conteneurs de produits
frais destinés à l’île de Saint-Barthélemy.

 

[KevinS]

Sounds like the 34 new Gendarmes headed for St Martin are bringing more gear with them than the typical traveller.

 

[Voosh]

And, a couple nuke subs ostensibly searching for the remnants of that sad flight episode. What's really going on?

 

[JEK]

That's the way I read it. Nothing to do with the crash.

 

[NYCFred]

Sounds like the 34 new Gendarmes headed for St Martin are bringing more gear with them than the typical traveller.

Well, the tanks and APC's weigh a ton....

 

[andynap]

let me have the London Broil marinate recipe

This is from memory- I'll check it when I get home

1 Cup tomato juice
1 TBS fresh horseradish
2 TBS worchestershire sauce
1/4 cup dry sherry
1 tsp dry basil
1 tsp black pepper

1 1/2 pounds Skirt steak, top round, or french cut

Marinate for 30 minutes at room temp turning once or 2 hours in the fridge covered and turning 2 times. If in the fridge after 2 hours take out of the marinade and let come to room temp- grill at high heat and cook until rare/medium rare- about 7 minues per side.

Add 2 tsp dried marjoram to the recipe- otherwise it's correct.

 

[MIke R]

thanks Andy....I got in around 6 tonight....saw a buddy coming in from offshore and grabbed a few scallops from him....cleaned the haddock....steamed the lobsters and picked them clean.....laid out the fillets....made a bread crumb stuffing with scallops, lobster meat, red bell pepper, celery, shallot and Old Bay....stuffed and rolled the fillets... popped it in the oven...on the stove top put together a quick white wine, lemon, butter and cream sauce.....took the haddock out of the oven and ladled the sauce lightly over it......with some steamed corn and Pouilly Fume......done


I figure about a 200 dollar dinner in St Barts...LOL