Regarding the latest closed thread

[Gabriel M.A.]

I would have locked it also. In disclosure, I'm a libertarian

Not that there's anything wrong with that 😉

 

[Athena]

Saint-Pierre and Miquelon

Voila!

Thanks!

Closest part of "Metropolitan" France to both Canada and northeast US.

 

[Topdog1]

"Its kind of funny because when my parents were children in Portugal, cod fish was considered the food of the poor and working classes. Now its very expensive."

This is true of alot of seafood. For example, lobster used to be poor man's food because you could hardly give it away. Not anymore!

/Ira

 

[Topdog1]

"Oh, and no, to the fellow who claimed otherwise, we here in the US DO NOT call them Freedom Fries. Where do people come up with such "poppycock"? 🙂"

Back at the begining of the war in Iraq, French opposition to the invasion was high as were tensions between the US and France over this issue in the UN. In the congressional dinning room in Washington, french fries were served but as a tweak at France their name was changed on the menu to "freedom fries". I don't know if that is still the case but tend to doubt it. That was the origin of the rebadged name for that dish.

Regards,
Ira

 

[Gabriel M.A.]

as a tweak at France their name was changed on the menu to "freedom fries". I don't know if that is still the case but tend to doubt it. That was the origin of the rebadged name for that dish.

Which was even funnier, because those fries are Belgian!

OK, really, we're getting really off-topic.

Back to the cod.

So, which is better, synthetic or cod oil for running your engine during Winter?

 

[John Rountree]

In cod we trust.

 

[Athena]

"Oh, and no, to the fellow who claimed otherwise, we here in the US DO NOT call them Freedom Fries. Where do people come up with such "poppycock"? 🙂"

Back at the begining of the war in Iraq, French opposition to the invasion was high as were tensions between the US and France over this issue in the UN. In the congressional dinning room in Washington, french fries were served but as a tweak at France their name was changed on the menu to "freedom fries". I don't know if that is still the case but tend to doubt it. That was the origin of the rebadged name for that dish.

Regards,
Ira

Ira,

As a born and bred Amercian, I have NEVER considered the goings on in Congress - particularly as regards its Cafeteria Policy - to be of any import whatsoever to the preservation of the Union.

Now, if McDonalds had changed the name to Freedom Fries (which they didn't) that would be a telling remark as to the real attitudes of the American people! 😉

 

[xayraa33]

deep fried carp, does anyone serve that fish that way?
it is called gefelta (sic) fish by Yiddish speakers I believe.

 

[Flyfisher Tom]

"freedom fries" was coined by Republican representative Bob Ney, who shall be enjoying the dish in federal prison now 🙂

 

[Athena]

deep fried carp, does anyone serve that fish that way?
it is called gefelta (sic) fish by Yiddish speakers I believe.

Funny you mention this as I just read the etymology of "gefilte" as regards fish.

It refers NOT to the type of fish at all but the fact that the dish was prepared by chopping up the fish meat, breading and deep frying it and then (in the old days) stuffing the "mash" back into the skin of the fish.

Any cook will tell you that that is one royal pain in the buttocks.

Gefilte actually means "stuffed" rather than referring to a particular type of fish.

DISCLAIMER: this info is provided to you by a goy who is just reporting on what was read in a newspaper!

 

[Athena]

"freedom fries" was coined by Republican representative Bob Ney, who shall be enjoying the dish in federal prison now 🙂

Yo! You want fries with that bar of soap! 🙂

 

[Flyfisher Tom]

hope he enjoys those "freedom fries" as that's the only sort of freedom he'll be enjoying for a few years

 

[Al Patterson]

I'd lock this thread too, were I a mod...

 

[Nando]

you mean baccala - salted cod?? bene, molto bene. molto saporito.

Baccala is Italian. Bacalhau is Portuguese. 🙂

In Portuguese its pronounced almost like baca-yao... the lh sounds close enough to a y sound that you can get away with it. The only Portuguese guy I've ever heard pronouncing it incorrectly is Emeril Legasse of all people. He pronounces the lh as an l.

 

[xayraa33]

Funny you mention this as I just read the etymology of "gefilte" as regards fish.

It refers NOT to the type of fish at all but the fact that the dish was prepared by chopping up the fish meat, breading and deep frying it and then (in the old days) stuffing the "mash" back into the skin of the fish.

Any cook will tell you that that is one royal pain in the buttocks.

Gefilte actually means "stuffed" rather than referring to a particular type of fish.

DISCLAIMER: this info is provided to you by a goy who is just reporting on what was read in a newspaper!

thanks for the info on the gefilte fish.
I learn something everyday.
I sounds very 19th century, like a recipe from Mrs. Beeton's Cook book.

 

[dadsm3]

To hell with politics.....Baccala is food for the gods, and just about as international as you can get...My Sicilian side and Abruzzese wife just do it with onions and potatoes, the Newfies next door do it similarly but add egg and fry it into little potato pancakes, my Portuguese b-in-law does it with that fantastic hot red pepper paste, and my Barese b-in-law (from the 'heel' of Italy) does it with onions and tomato sauce and fresh, bitter black olives....
Come a couple of days before Christmas and you'll always hear that 'drip, drip, drip' in my basement laundry tub.....

 

[Nando]

This thread is really making me hungry...

 

[pedro.m.reis]

Sometime ago i posted in another OT thread a codfish receipe, i think its time to remember that 🙂🙂

It is said that in Portugal we have 1000+ receipes with Cod Fish.
So i'm posting one receipe, simple, but very tasty. This is one of my favourites.
I'm going to try translate the cook "jargon" from portuguese to english, but if something does not make sense please tell me and i'll try to explain better.

Bacalhau Assado com Batatas a Murro - Grilled Cod with beated potatos

Ingredients:
1 big, tall, ece of cod (dryed and salted, not freash) for each person;
Small potatos enough for the people
Olive oil
Garlic, 4 leaves
Salt, in big rocks, not the refined
Pepper, in seeds, not refined.

The cod must be wetted for 2 or 3 days in the fidge, for all the salt came out.

The potatos must be very well washed, then salted. They go to the hoven with the "skin".
At 3/4 of cooking, them came out the hoven them we must "beat" them to get it open, resalted and then put again in the hoven and let the cooking finishes.

The Cod, after desalted must be grilled in strong coal fire (without flames!!!), on both sides.
At the same time, in a frying-pan we put about 1/2L of olive oil, the garlic (smashed) and the pepper (smashed) and let it boil a litle.

In the end, we put the grilled cod in one large plate, at this time the cod is coming apart, and pour the olive oil above.
The potatoes also served in its own plate.

You must eat this with a very good red wine.

Bom Apetite 🙂

in http://www.rangefinderforum.com/forums/showthread.php?t=13004

I must say that is NOT my family's christmas codfish receipe. In christmas we make a more simple dish. Is basically codfish, potatoes, eggs, onions and "couve portuguesa" (babelfish translates this to portuguese borecole... dont know the exact translation).
All is boiled in water (separated) until cooked and served as is. We use garlic, white pper and olive oil to season.

 

[Silva Lining]

Oh, and no, to the fellow who claimed otherwise, we here in the US DO NOT call them Freedom Fries. Where do people come up with such "poppycock"? 🙂

Hello, this fellow was informed by his pal who ran a Diner in Marlboro, Boston. That he did change his menu to FREEDOM Fries.

Granted, 1 Diner in Boston, does not constitute a national paradigm change - His Diner went out of business, alhtough I think the events were unrelated.😛

 

[Nando]

Hi Pedro,

Couve is cabbage but its a bit different from the regular cabbage sold in the grocery stores here. I have to grow my own. Our Christmas dish is the same except we substitute the couve for grelos. Here in Canada grelos is known as rapini - probably the Italian name. I think there is a different name used in England. I save most of the couve for making Caldo Verde. Yum, yum...