Comments on: BBQ Shrimp Brochettes, Pineapple Salsa, and Avocado Coconut Cream

By: Air Jordan Shoes

Air Jordan Shoes — Fri, 11 Feb 2011 18:33:14 +0000

If the opinion is right, they are deprived of the opportunity of exchanging error for truth

By: virus classification

virus classification — Mon, 17 May 2010 15:29:10 +0000

Shrimp belong to the group of crustaceans within the seafood, a food that has a low level in fat and calories compared to beef and chicken, beef or pork.

By: abdominoplasty surgery

abdominoplasty surgery — Fri, 14 May 2010 09:58:18 +0000

The avocado has a high nutritional value, in addition to possessing antioxidant properties, which brings many health benefits. Moreover, the avocado is used in natural cosmetics because it is excellent in preventing stretch marks and wrinkles, among other skin disorders for which is particularly useful

By: Rightwingsnarkle

Rightwingsnarkle — Mon, 31 Aug 2009 09:55:24 +0000

When you say “bluefish” what are you referring to?
I’ve been away, so didn’t see this. Others have answered, but here’s my favorite source of all information about bluefish – John Hersey’s Blues.

By: Avocado nutrition

Avocado nutrition — Fri, 21 Aug 2009 05:08:39 +0000

Looks delicious. I like avocado. Avocado is very healthy and has many health benefits. It is rich in nutrients and is excellent as conditioner and makes one’s locks lustrous and smooth, it helps to get rid of the frizz from hair, also helps preventing hair loss and its nutrients helps for good hair growth.

By: order fioricet online

order fioricet online — Tue, 18 Aug 2009 23:08:52 +0000

I don’t know that avocado can be put in BBQ shrimp,,it is my first time to knew that..

By: SAS

SAS — Tue, 11 Aug 2009 01:02:29 +0000

Ms. Glaze – Hope I didn’t sound snarky. Pardon-moi, svp. Indeo’s link to the bluefish story gives a good account of why you haven’t heard of it. It’s not inedible, but it’s very strongly flavored, so a little goes a long, long way.

By: Indeo

Indeo — Mon, 10 Aug 2009 16:33:47 +0000

There's a great story about Bluefish at Beyond Salmon: http://beyondsalmon.blogspot.com/2008/09/lights-camera-bluefish.html

By: Ms. Glaze

Ms. Glaze — Mon, 10 Aug 2009 09:26:46 +0000

Matthew – Bien sur I’ll be here! Ping me when you get closer to your voyage!
SAS – Well, I guess you learn something new everyday. I thought it was an expression for fish with blue-ish skin! I don’t think we have bluefish on the West Coast and no, I’ve never seen it in the restaurant. Now I’m curious…

By: MATTHEW ROSE

MATTHEW ROSE — Mon, 10 Aug 2009 09:22:46 +0000

Amy,
I’ll be in NYC around 5 Sept – 15 September. Exhibition downtown. I think I told you about it. Will you be around? Exhibition is on Sept 10 at The Emily Harvey Foundation Gallery… Would be nice to see you.
Matthew
MATTHEW.ROSE.PARIS at GMAIL dot COM

By: SAS

SAS — Mon, 10 Aug 2009 00:12:32 +0000

Oh. My. God. You live in New York, and you work in a fish restaurant, and you don’t know what bluefish is? Quick, run immediately out to Long Island, jump on the nearest deep sea fishing charter headed for Block Island, and you will very quickly learn what a bluefish is. Can’t give you the scientific name for it, but bluefish is a big, oily flesh fish (when people say they don’t like fish, it’s usually something like a bluefish they’re referring to). LB probably doesn’t use them much for that reason – they’re the kind of fish that gave “fishy” a bad name. But they can be quite nice if you don’t come home with an entire cooler full of filets, which we did. :< After six months, I never wanted to see another bluefish again in my life. Fortunately, I don't think we have them out on the Best Coast.

By: Ms. Glaze

Ms. Glaze — Sun, 09 Aug 2009 20:16:30 +0000

Rightwingsnarkle – Given the circumstances, I grant you permission to change the recipe! Fish allergies are gruesome and as a cook who works at a fish restaurant, I have seen some fierce allergies develop with cooks who touch the same protein over and over. Not fun to get an allergy to something you have to work with all day/night. I’ve been lucky so far. I don’t see why a fillet couldn’t be subbed.
As a sidenote, there was a customer a long time ago who had a shellfish allergy but didn’t tell the kitchen and ate the lobster main course anyway on our tasting menu. I believe she ended up in the hospital. But she was just dying to try it. God bless her, I hope it was worth it! It must be terribly difficult to have food allergies whether they are shellfish, gluten, nuts, mushrooms, or just something as niche as strawberry seeds!
I imagine that eating out can be quite a problem especially when it comes to things like cross contamination?
When you say “bluefish” what are you referring to? I’ve never heard that expression before…
FredM – Good question. I really meant ‘mint’ not spearmint or peppermint. I’m talking the big leafy green herb with jagged edges that is normally just called ‘mint’ in the supermarkets. You know, the herb that used to decorate every dessert in the 70’s and 80’s? The herb that you always wondered why it was put on the plate if it wasn’t meant to be eaten? That herb.

By: FredM, Vienna VA

FredM, Vienna VA — Sun, 09 Aug 2009 14:38:39 +0000

Your recipe looks really promising. I’ll make it soon.
As a cooking hack, I have to ask for a clarification. Your recipe states
Mint leaves. Recipies always say mint leaves as if there is only one mint. So, my question is, would it matter (in general) and did you use peppermint or spearmint?

By: Rightwingsnarkle

Rightwingsnarkle — Sun, 09 Aug 2009 08:34:50 +0000

Nice.
My wife’s developed quite a fierce allergy to shellfish. It started years ago with scallops, then later with clams, and most recently with crab and lobster.
She gets vicious gastrointestinal symptoms, if you know what I mean.
But fish with scales and fins are fine, so I’m gonna check this out that way.
I love fresh bluefish, but she doesn’t, so we’ll likely end up with something of the cod-like persuasion.
Or maybe a whole expensive red snapper?
Anywhoozle, thanks for introducing me to the terms “brunoise” and “chiffonade.”