Originally Posted by
HIDDY
Yesterday I cooked and ate Bacalao for the first and last time.
The 24+ hours preparing and cooking it would have been better spent re-decorating the bedroom.
I hear you. I have many friends in Brazil who love it, and the supermarkets there are loaded with the stuff. I'm sure dried reconstituted cod was a great protein source back prior to refrigeration, but today, No.
It is tolerable when smothered in a super rich bechamel type sauce, but what's the point of that?
