How do you like your fish prepared? - from raw to deep fried to...
Mar 6, 2014 | 1:35 pm
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Basa Fish in Ginger Soy for lunch today. Steamed.. mmmmmmmm.
Mar 6, 2014 | 11:02 pm
Original Poster
Join Date: Apr 2013
Programs: LH 1*SEN
Posts: 450
Quote:
Originally Posted by
Ancien Maestro
Basa Fish in Ginger Soy for lunch today. Steamed.. mmmmmmmm.
sounds not bad at all...
Mar 7, 2014 | 1:04 pm
Join Date: May 2012
Programs: UA GS, Marriott Plt
Posts: 220
Mar 7, 2014 | 2:16 pm
Join Date: Aug 2010
Location: Denver
Posts: 2,396
Quote:
Originally Posted by
flylocal
How do you like your fish prepared
After much consideration I've decided my answer is...
Yes!
Also, fresh, frozen, tinned, dried, fermented, hot, cold,
en papillote , stir-fried, seared...
Mar 7, 2014 | 7:44 pm
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Quote:
Originally Posted by
flylocal
sounds not bad at all...
Top off supper yesterday, ended up having Mackeral in a delicious black bean sauce. Lunch and Dinner back to back!
Mar 8, 2014 | 10:51 am
Join Date: Nov 2008
Programs: AA EXP/LTP, BA GGL/CCR/GfL, HH D/LTD, SPG/MR Plat/LTP
Posts: 10,096
As preparing "fish" is far away from any single answer to the question - how long is a piece of string?
Mar 7, 2014 | 2:16 pm
