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View Diary: Darth Vader's daughter's has uphill battle..A little fishy !! A big deal in Wyoming (87 comments)

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  •  Week old "news" (2+ / 0-)
    Recommended by:
    BPARTR, ColoTim

    It isn't poaching until a fish is caught.  It certainly does seem to be perjury.   And this was news a week ago.

    •  Well the article said she was under investigation (28+ / 0-)

      for poaching and a week late news brightened my day some.   The article is dated today... You are right about the title though.. I will give it something more appropriate.

      We the People have to make a difference and the Change.....Just do it ! Be part of helping us build a veteran community online. United Veterans of America

      by Vetwife on Wed Aug 14, 2013 at 10:34:33 AM PDT

      [ Parent ]

      •  This technique (4+ / 0-)
        Recommended by:
        Vetwife, Aunt Pat, peacestpete, Puddytat

        is generally used to derail spammers, but in this case I just found it humorously appropriate:

        How To Poach Fish

        By Danilo Alfaro, Guide

        How To Poach Fish
        Poached fish is a simple and delicious dish that can be prepared quickly and easily. Poaching is a good technique for cooking lean fish like tilapia, cod, sole, haddock, snapper or halibut, as well as fatty fish like salmon or trout.

        Poaching preserves moisture and adds flavor without adding fat — though you may want to serve poached fish with a sauce. The method shown here calls for making a simple velouté sauce from the poaching liquid.

        Alternately, you can prepare a basic White Wine Sauce in advance to serve with the poached fish. For more sauce ideas, here's a list of sauces for fish and seafood.

        Difficulty: Easy
        Time Required: 45 minutes total
        Here's How:
            Prepare 1 gallon of court bouillon. If poaching a whole fish, allow court bouillon to cool. For fillets or other small portions, the poaching liquid should be hot.
            Make a series of shallow, diagonal cuts on the skin side of the fish fillets. These cuts prevent the fillet from curling during the poaching process. You can poach the fillets flat or fold them in half (skin-side in).
            If you're poaching a whole fish, place the fish in the cold court bouillon and then bring it to a simmer. The liquid should fully cover the fish.
            Otherwise (for fillets or other small portions), heat the court bouillon to a simmer in a stockpot or soup pot. When the liquid reaches 160°F as measured with an instant read thermometer, gently add the fish to the liquid. The liquid should fully cover the fish. Don't let it boil; the liquid should remain between 160°F and 180°F. At the proper temperature, you should see very few bubbles.
            Cook for about five minutes or until the fish is just done without being overcooked. Carefully remove the fish. If your sauce is already prepared, transfer fish to a plate, coat with sauce and serve. If you plan to prepare a velouté from the cooking liquid, keep the fish covered and warm while you do the next step.
            Transfer about four cups of the poaching liquid to a separate saucepan. Reduce by about half, then whisk the resulting liquid into a simple butter-flour roux to make a velouté sauce. Sauce the fish and serve right away.

            Instead of a court bouillon, you can poach fish in a mixture of half fish stock, half white wine. Just make sure there is enough liquid to cover the fish.
            When poaching a whole fish such as a trout, wrap it in cheesecloth so that it doesn't curl while cooking.
            As an alternative to the diagonal cuts technique described in step 2, you can roll the fillets into little spirals called paupiettes. Start at the large end and roll the fillet toward the tip, making sure the skin is on the inside of the roll.
            Instead of poaching in a stockpot or soup pot, you can use a special fish poacher with a rack for holding the fish. This lets you easily remove the fish from the poaching liquid without damaging it. The fish poacher's long, narrow shape makes poaching whole fish easier, and also lets you poach in the oven for even heating.

        What You Need
            Fish (fillet or whole)
            1 gallon Court bouillon
            Stockpot or soup pot
            Butter and flour for roux
            Instant-read thermometer

        I am not religious, and did NOT say I enjoyed sects.

        by trumpeter on Wed Aug 14, 2013 at 10:41:54 AM PDT

        [ Parent ]

      •  I think it's good to be reminded every day (1+ / 0-)
        Recommended by:

        Of what utter evil scumbags the Cheneys are. Even if the entire diary is nothing but - "Hey, just reminding everyone that the Cheneys are utterly evil, lying scumbags!". It's well worth it.

        "Them's that die'll be the lucky ones!!" - Long John Silver/Rand Paul

        by Fordmandalay on Wed Aug 14, 2013 at 06:44:30 PM PDT

        [ Parent ]

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