Subj : Re: trout for t-day
To   : JIM WELLER
From : Dave Drum
Date : Fri Oct 14 2022 05:39:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 SH> Picked up a couple of big rainbow trout filets at the store yesterday.
 SH> That's what we're having for thanksgiving today as we celebrate
 SH> thanksgiving with the 'mericans.

 DD> Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

 JW> Right he will have a turkey on Nov. 24 and did have trout last
 JW> weekend. At least that's the way I read it.

You have, it seems, picked up the mooky end of the stick. On Canadian
thanksgiving day he said he was celebrating "with the 'mericans". We
are all inhabitants of the North American continent (along with the
taco benders south of the Rio Grand River). But you lot are known as
Canadians and we are known as Americans. 

So he was more than a month early to be celebrating with us. (Or the
aforementioned "taco benders".) Mexican thanksgiving is celebrated on
the same day as USA thanksgiving.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Family-Meal Fish Tacos
 Categories: Seafood, Vegetables, Chilies, Dairy, Cheese
      Yield: 4 servings
 
      2 tb Chile powder
      2 tb Garlic powder
      2 tb Paprika
      1 tb Ground cumin
      1 ts Red-pepper flakes; to taste
  1 1/2 lb Firm white fish fillets;
           - skinless
           Salt & fresh ground pepper
  1 1/2 c  Sour cream
      2    Chipotle chilies in adobo;
           - fine chopped, to taste
     12    White corn tortillas
      3 tb Neutral oil
      6    Scallions; trimmed, in 4"
           - lengths
      5    Radishes; trimmed, sliced
           - thin
      8 oz Cheddar cheese; grated
      2    Limes; in wedges
 
  Set oven @ 350ºF/175ºC.
  
  Combine the chile powder, garlic powder, paprika, cumin
  and red-pepper flakes in a shallow dish. Season the fish
  fillets aggressively with salt and pepper, then press
  them into the spice mixture, turning to coat. Set aside.
  
  Combine the sour cream and the chipotles in a small
  bowl, and stir to combine. Set aside.
  
  Cook the tortillas until they are toasted in a large
  skillet set over high heat, approximately 30 seconds or
  so per side, then stack them on a large sheet of
  aluminum foil. Wrap the foil around the tortillas, and
  place the package into the oven to heat.
  
  Turn the heat under the pan down to medium-high, and add
  a tablespoon of the oil and then the scallions. Cook
  these, tossing occasionally, until they are about to
  char, then remove and set aside.
  
  Add the remaining oil to the pan and heat it until it
  begins to shimmer. Add the fish and cook until well
  browned and crisp, approximately 4 minutes per side.
  Remove from pan and slice into strips or simply break
  into pieces.
  
  Serve the fish with warm tortillas, garnished with the
  scallions, radishes, cheese and chipotle sour cream, and
  lime wedges on the side.
  
  By: Sam Sifton
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chronesia -- The tendency to not know the time after checking.
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