I always have trouble figuring out how to cook fish maybe Ill learn something.
Fish can be tricky, but unless it is really thick, usually just cook it until it stops looking opaque/translucent. If you look at the photos above, you'll see how my fish changed to white when it was done. The moment that happens, it's done. Thicker fillets or steaks need to be cooked a tad longer, though.
"Ugh" is right. Same for me. When we moved in the place smelled of gas and the landlord wouldn't get it fixed. Called a guy, thought we had it fixed, then the inside would flare up sometimes when we open the door, so we had to call
...
more
"Ugh" is right. Same for me. When we moved in the place smelled of gas and the landlord wouldn't get it fixed. Called a guy, thought we had it fixed, then the inside would flare up sometimes when we open the door, so we had to call another guy. Honestly, I'm still leery about the thing.
less
Fish can be tricky, but unless it is really thick, usually just cook it until it stops looking opaque/translucent. If you look at the photos above, you'll see how my fish changed to white when it was done. The moment that happens, it's
...
more
Fish can be tricky, but unless it is really thick, usually just cook it until it stops looking opaque/translucent. If you look at the photos above, you'll see how my fish changed to white when it was done. The moment that happens, it's done. Thicker fillets or steaks need to be cooked a tad longer, though.
less
Ah ok Im always waiting for fish to get color like when you cook chicken or something. I get it now, just not translucent. No wonder I always over cook it. LOL.
Yikes! Me too. Our range is a crappy old electric range that's butter-yellow and tiny. I had an apartment with an old gas range for a while and the oven leaked gas like a mofo. Scary.
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is a close relative, so that makes a good choice. Really, though, the touch of heat is what matters. Only add a little at a time. You can always add more if it isn’t hot enough for you. It’s a lot harder to take the heat away if it is too much.
After that, add the corn starch to the water and stir until the corn starch has dissolved. Then pour this mixture into the pan and mix thoroughly. Stir this mixture occasionally until everything has thickened, and remove from the heat to cool.
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home, turn on a light, and get blown up. She's a piece of work.
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is
...
more
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is a close relative, so that makes a good choice. Really, though, the touch of heat is what matters. Only add a little at a time. You can always add more if it isn’t hot enough for you. It’s a lot harder to take the heat away if it is too much.
After that, add the corn starch to the water and stir until the corn starch has dissolved. Then pour this mixture into the pan and mix thoroughly. Stir this mixture occasionally until everything has thickened, and remove from the heat to cool.
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home,
...
more
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home, turn on a light, and get blown up. She's a piece of work.
less
I wouldve called the gas company too!!! It's your life on the line not hers.
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is
...
more
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is a close relative, so that makes a good choice. Really, though, the touch of heat is what matters. Only add a little at a time. You can always add more if it isn’t hot enough for you. It’s a lot harder to take the heat away if it is too much.
After that, add the corn starch to the water and stir until the corn starch has dissolved. Then pour this mixture into the pan and mix thoroughly. Stir this mixture occasionally until everything has thickened, and remove from the heat to cool.
less
This is important. Make sure it is very thick and that there is no liquid remaining. If there is, the pie won't cut very well and it will be sloppy getting it out of the pie pan. It'll still taste great, but it will be a pile rather than a pie slice.
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is
...
more
Once the fish is done, add back the yams, onions, ginger, and garlic. Then add the salt, pepper, Old Bay, paprika, and hot sauce. The type and amount of hot sauce is up to you. Scotch bonnets are the most popular Caribbean pepper, and habanero is a close relative, so that makes a good choice. Really, though, the touch of heat is what matters. Only add a little at a time. You can always add more if it isn’t hot enough for you. It’s a lot harder to take the heat away if it is too much.
After that, add the corn starch to the water and stir until the corn starch has dissolved. Then pour this mixture into the pan and mix thoroughly. Stir this mixture occasionally until everything has thickened, and remove from the heat to cool.
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home,
...
more
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home, turn on a light, and get blown up. She's a piece of work.
less
I am so glad that we finally bought a house and don't have to deal with landlords....sheesh.
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home,
...
more
It was for a couple days. The owner of our unit didn't want us to call anyone, we were supposed to talk to them first. We did, and she brushed us off. So, we called the gas company and she got pissed. Whatever. I wasn't going to come home, turn on a light, and get blown up. She's a piece of work.
less
Gotta love landlords. -_-
That last pic of the filling is making me drool. I just ate lunch/dinner and I'm already hungry again! My partner is going to laugh his ass off if he gets home and finds me in the kitchen attempting to cook fish fillets and reading EF later.
I wouldve called the gas company too!!! It's your life on the line not hers.
Yeah, and she would have been screwed out of an apartment if it blew up and sued twice by hubby's and my family for negligence. Hate her. Want to move. There's nowhere else right now, though. Blech...
While the filling is cooling, it’s time to make the crust. Any flour crust will work, but ‘m going with the simple, flaky crust my wife’s family uses.
First, though, go ahead and preheat the oven to 350º F (180 º C).
Place flour and salt in a bowl and mix together. Then add Crisco and cut into tiny, pea sized pieces with dough blender. After that, add water and mix together with a fork.
When everything it mixed together, split the recipe in half and roll out one half of it to the necessary size (which depends on the size of your pie pan), with an extra 1 inch (2.25 cm) to hang over side of pie pan. When finished, transfer the rolled out dough to the pie pan and poke holes in the bottom with a fork.
I am so glad that we finally bought a house and don't have to deal with landlords....sheesh.
I'd love a house, but hubby says with today's market, they're not worth it. Methinks he just doesn't want to do housework. He's already told me he won't cut the lawn :p
While the filling is cooling, it’s time to make the crust. Any flour crust will work, but ‘m going with the simple, flaky crust my wife’s family uses.
First, though, go ahead and preheat the oven to 350º F (180 º C).
Place
...
more
While the filling is cooling, it’s time to make the crust. Any flour crust will work, but ‘m going with the simple, flaky crust my wife’s family uses.
First, though, go ahead and preheat the oven to 350º F (180 º C).
Place flour and salt in a bowl and mix together. Then add Crisco and cut into tiny, pea sized pieces with dough blender. After that, add water and mix together with a fork.
When everything it mixed together, split the recipe in half and roll out one half of it to the necessary size (which depends on the size of your pie pan), with an extra 1 inch (2.25 cm) to hang over side of pie pan. When finished, transfer the rolled out dough to the pie pan and poke holes in the bottom with a fork.
