Lady Stark. You may survive us yet.

Mon, 23 Apr 2012 18:08:14 GMT

I HATE WIKIPEDIA. No, I didn't mean it baby, I love you, you know I do. Except why do you have to piss me off and make me say things I don't mean? You bring it on yourself, Wikipedia! Well, I have been spoiled AGAIN for something huge because I was looking up info on actors/characters (which, yes, I should just refrain until I've watched the whole series, but damn it, it's HARD). ( Major S4 spoiler. )

I stayed up too late so I could watch Game of Thrones. I just took some aspirin for my headache. :( ( Spoilers for 2x4 'Garden of Bones' )

I've been going a little crazy with fish lately. When I was at Whole Foods the other week I decided to buy some fresh black cod. I LOVE black cod, and it's not easy to find -- I've only ever seen it at H-Mart, and only frozen. So when I saw it fresh at WF I decided to splurge, even though the 1-lb fillet of it cost $25. I also bought 2 small trout at the same time. I smoked the black cod and the trout, but was really unhappy with the way the black cod turned out. It was mushy. I've had black cod plenty of times and it's never been mushy; its texture is silky. I wasn't sure if it was because of my cooking method or if it was the fish itself. I was going to chalk it up to it being my bad, but my mind kept going back to it. What if it wasn't my fault? It was way too expensive a fish to just assume fault on my part! So I decided to go back to WF and talk to them about it. They gave me a full refund and I ended up using the leftover fish to make a really great cream cheese spread. :D

Then this weekend I bought a "yellowtail," which was labeled as "hamachi," but I knew when buying it that it probably wasn't that. There's another fish called yellowtail that's not actually hamachi and that's likely what it was (it did not taste anything like hamachi). It was huge so I ended up broiling it. Wasn't too crazy about this fish at all, but Talis and Jaime both enjoyed it, lol. I'll use them to help with the leftovers. I also got a red tilapia, which I didn't know existed. I steamed it Chinese style, and it was wonderful. I don't know if it was because it was a particularly fresh specimen, or whether red tilapia is always this good. I also got two regular tilapia, which I salted for 24 hours then smoked. After the experience with the black cod I decided to read up more on smoking fish, and it seems that most smoked fish is salted first. (That may have been the problem with the black cod, except I did also smoke those two trout, unsalted, at the same time, and those came out fine.) It turned out well, if a little salty, so now I'll have to see what I can do with it!

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Lady Stark. You may survive us yet.