On Thu, 16 Mar 2017 22:55:29 -0000 (UTC), Bill wrote:

wrote:
On Thu, 16 Mar 2017 14:50:11 -0400, Poco Deplorevole
wrote:

On Thu, 16 Mar 2017 14:19:57 -0400, wrote:

I use the microwave a lot but I do not do a lot of actual "cooking" in
it. Usually we just heat up leftovers, thaw things out or something
like preheating a potato before I put it in the oven.
I end up cooking outside on the grill as much or more than I cook in
the house and the oven is outside. When I am deep frying or cooking
fish it is always outside. Keeps from smelling up the house,
particularly if I am "blackening" it. (actually just a sear, "blacken"
is a figure of speech). I also grill a lot of stuff.

More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like
Prudhomme's pretty well, but have never tried another. When I do it, I
use a cast iron skillet on a
gas flame, letting it get 'white hot'. Can't do it inside though.

I do a version of Emeril's cajun rub, less salt and no cayenne with a
dash of Old Bay (you can't get the Maryland out of the boy)
I don't have a cast iron skillet, I just use a big slab of steel plate
I have had for decades. It does the same thing and is less porous than
cast so it does not need traditional seasoning. Sometimes I just do it
in a regular aluminum pan if I am not going for that hard crusty sear.
It depends a lot on the fish I have.
Dolphin (Mahi for the PC) just goes directly on the grill with the
pressure on the burners up around 15 PSI and on high. That is
something that you cook fast and hot. It comes out crunchy on the
outside and juicy in the middle.



Had Mahi last night. Cut in cubes and coated in ginger, quick fried in
garlic olive oil, with some garlic-chile oil and some green onions shaken
over. Quick, tasty.

Sounds good.