61. Oily Fish Seafood Recipes - Western Fisheries Magazine Archive I also find oily fish handles marinating, smoking and some of the harsher cooking styles (eg bbqing and chargrilling) better than white-fleshed fish. http://www.fish.wa.gov.au/wf/ss/ss00aut.html

The Good Oil by Don Hancey Western Fisheries Back to WF Subscribe online Current Issue Beachcomber Seafood Seasons Recipes Crab Crayfish Dhufish Great Southern Fish ... Winter Recipes Western Australia is indeed the land of plenty. We are blessed by a Mediterranean climate, thousands of kilometres of some of the world’s most stunning beaches and oceans that are not only a playground but provide us with a rich, diverse and bountiful harvest. Our chefs and cooks in the city and up and down the coast have embraced with a passion the availability of such premium fish and seafood, as well as ‘clean, green’ vegetables and wines and make a feature of 'regional' foods and wines on their menus. South West chefs leading this charge are Dany Angove, (Vat 107's Head Chef), Heath Townsend, (Chef and proprietor of two of the best eating houses 'down south', Wise's  Winery Restaurant and his latest, the transformation of the Gunyulgup Gallery Restaurant into ‘Otherwise’ at Yallingup) and Hamish McCleay (Chef and proprietor of Cullen Dining). Local fish falls loosely into two categories - the oily fish such as Spanish mackerel, herring and sardines and fish with delicate white flesh such as the prized reef fish from Northern waters.

62. BRISKET is considered the better cut, the point does an outstanding job of bbqing because the ribbons of fat help keep the brisket moist during the cooking process. http://users.adelphia.net/~egbert/brisket.html

BRISKET C ooking beef brisket has traditionally been a lesson in compromise. Nature supplies the cut with a hearty taste, so producing flavor is not difficult. The tricky part is the delicate balance between toughness and moisture - you can have one or have the other, but it is very difficult to get both in the same piece of meat. B A full, untrimmed beef brisket can weigh as much as 14 pounds, of which about 10 percent is surface fat. During the cooking process the brisket will lose up to 35% of its weight and will shrink in size. HERE'S HOW I f you are not cooking a whole brisket, then chose the "point" end to BBQ. The "point" end is the thicker end and contains more ribbons of fat. Even though the "flat" end is considered the better cut, the "point" does an outstanding job of BBQing because the ribbons of fat help keep the brisket moist during the cooking process. Generally the "point" end is not readily available at the meat counter - ask your butcher for an untrimmed "point" that is 5 or 6 lbs. If you do the "flat" or a whole brisket instead, be sure to ask the butcher for an untrimmed cut. A pply your favorite rub prior to putting the brisket on the BBQ. Cook the brisket for about 14 hours. BBQ the brisket with the fat side up. Adjust the BBQ for a grill level temperature of 225 degrees. Apply heat and smoke (Hickory, Oak, Mesquite, etc.) for the first 3 to 5 hours of cooking; apply only heat beyond that. Too much smoke can impart a bitter taste.

63. Shopping Cooking And Food Shopping Stores Shopping Reviews & Ratings Includes barbecue caterers data base as well as general bbqing and grilling Shopping store description Cookbook featuring recipes, cooking tips and food facts http://www.internetstorelist.com/shopping/stores.asp?ID=18962&Buy=Shopping Cooki

64. Shopping Cooking And Food Barbecue Source Books Stores Shopping Reviews Shopping stores Shopping cooking and Food, Barbecue Source Shopping Stores Source for bbq barbecue caterers data base as well as general bbqing and grilling http://www.internetstorelist.com/shopping/onlineshopping.asp?ID=32753&Buy=Shoppi

65. The We Take Care Story 74ºC. 165ºF. 2030 minutes. 10-15 minutes per side. cooking Pork. Pork is a versatile option for mealtime. Roasting. Stir Frying. bbqing. Broiling/Grilling. Sautéing. http://www.mapleleaf.com/ConsumerProducts/WeTakeCare/CookingMeat.aspx

Entire Site Consumer Products We Take Care A Key to Enhanced Safety 40 Steps to Food Safety Kitchen Safety Information Shopping for Meat ... Ask the Experts Maple Leaf Community Recipe Search Maple Leaf Career Centre Manage My Profile Career Centre ... Maple Leaf Home Cooking Meat • A meat thermometer is the only definitive way to know that your meat is cooked properly. Many inexpensive, user-friendly models are available to suit your individual cooking needs. • Proper use of the meat thermometer is crucial to maximize food safety. The thermometer must be inserted into the thickest part of the meat, without touching any bone or fat to get an accurate reading. • A cold spot in food can become a hotbed for bacteria. When using a microwave oven, cover food, stir and rotate for even, thorough cooking. • Use a meat thermometer to test the internal temperature of meat and poultry. The following charts provide a handy reference for cooking meat to safe temperatures - General Chicken and Pork Temperature Rules for Safe Meat Doneness (Canadian Industry Standards) Ground Pork 160ºF (70ºC) Ground Chicken / turkey 175ºF (80ºC) Pork chops / roasts / fresh cured ham 160ºF (71ºC) Ham (fully cooked, ready-to-eat)

66. Crown Verity Gas Grills been looking for. Never before has 5 feet of bbqing, grilling, smoking, outdoor cooking power been so affordable. Go There Now . http://www.allgasgrills.com/crown-verity-gas-grills.asp

Become an Affiliate GAS GRILLS Alfresco Gas Grills Altima Gas Grills Broil King Gas Grills Bull Gas Grills ... Policies RELATED SITES Charcoal Grills Electric Grills Grilling Accesories BBQ Books SPONSORS Crown Verity Gas Grills Perfect as a catering grill or a commercial-quality outdoor grill, Crown Verity grills feature heavy-duty stainless steel construction and sizes up to 72 inches wide. With a Crown Verity gas grill you can reach temperatures up to 800 degrees in less than 10 minutes. The heavy-duty rotisserie and water smoker also make the Crown Verity outdoor grill a great choice for catering. Crown Verity Grills Feature: 18 Guage 304 Grade Stainless Steel 15,000 BTU Stainless Steel Burners 14 Inch Heavy Duty Wheels 5 Year Warranty Water Tray for Smoking The built-in water pan lets you get authentic smoke flavor. Crown Verity 30 Inch Gas Grills Crown Verity 30 Inch Gas Grills are strong enough for commercial use yet still perfectly tailored for the backyard chef. These gas grills are available on a cart and can be used with propane or natural gas fuel. Crown Verity 36 Inch Gas Grills Includes all variations of the Crown Verity 36 Inch Gas Grill. These gas grills offer serious bbq power perviously available only to caterers. Buy one today in Natural Gas or Propane and see for yourself just how well the Crown Verity gas grills can cook some bbq.

67. Surefire Gas Grills parties. Always quality construction, always good bbqing, the Surefire 30 inch gas grills. Go There Now . Grills cooking for a ton of people? http://www.allgasgrills.com/surefire-gas-grills.asp

Become an Affiliate GAS GRILLS Alfresco Gas Grills Altima Gas Grills Broil King Gas Grills Bull Gas Grills ... Policies RELATED SITES Charcoal Grills Electric Grills Grilling Accesories BBQ Books SPONSORS Surefire Gas Grills When it comes to professional style outdoor grills, stainless is undoubtedly the material of choice. Its durability and performance cant be beat because it resists oxidation and rust and provides great heat retention. Both the look and performance of this grill indicate quality, and such high quality material combined with great craftsmanship usually means high prices. Except with Surefire Gas Grills. Depending on size, Surefire gas grills have anywhere from four to six individually controlled stainless steel burners with electronic ignition. The cooking grates and flavorizors are also constructed of commercial quality stainless steel. A full size removable drip tray provides quick and easy clean-up. Every Surefire outdoor grill has been designed to burn gas or wood (lump charcoal). An easily removable charcoal wood box (optional) allows you to fire your grill with either fuel, depending on the recipe you have planned. Other options available on Surefire grills are a sideburner and a vinyl cover for outdoor protection. Other grill makers might cut corners with lesser materials. But Surefire grills are made of all stainless steel, so they are built to last.

68. A Day In The Life Of An American Culinary Student watching FoodTV. To me, cooking in a restaurant is NOTHING like cooking for friends, family, entertaining, bbqing, etc. For the http://www.cheftalk.com/content/journal/introduction.cfm

Home Cooking Forums Culinary Tutorials Cook Book Reviews Search Home Culinary Student Journal Hello everyone... Nicko at Cheftalk has asked me to post journal entries to Cheftalk's "Day in the Life of a Culinary Student" board so that others considering the culinary field can see what I do at school and on the job. A quick background on me.... I'm 30, married, no kids and this is a career change. I will be attending Culinary School in September 2001. I have been accepted to the "Garnish Your Degree" (GYD) program at the Johnson and Wales Denver Campus. For those of you unfamiliar with the GYD program, it is a program for students who already have a bachelor's degree in anything. It's a one year accelerated program and I will earn my AA in Culinary Arts. I already have a Bachelor's degree in Business from Chico State University in Chico, California. I currently work a cubicle day job and work at a fine dining restaurant 2-4 nights a week. We are starting this post long before my school starts so I can post throughout my restaurant experience now and my transition into school and beyond. To catch you up with what a "newbie" or culinary student can expect, so far I have done the following in my first 6 months....

69. »»Books: Cooking«« great recipe and reference guide for all lovers of grilling or bbqing. The new book follows the same great format as the Bible with cooking tips, interesting http://www.e-book-store.com/Cooking_Food_Wine/Cooking/Cooking_15.html

Book Categories: More Pages: Cooking Page 1 Books for "Cooking" The Slow Mediterranean Kitchen : Recipes for the Passionate Cook Average review score: A new classic from a distinguished author I approach a review of this Paula Wolfert work with much humility and trepidation. Wolfert is one of the most distinguished cookbook writers of the last 50 years, certainly of the era which began with the publication of Julia Child's 'Mastering the Art of French Cooking' in 1962. Wolfert is easily in the very select group which includes Diana Kennedy, Marcella Hazan, and Richard Olney, and only slightly less stellar than Child and Elizabeth David. That said, my focus in the review is to find anything which would detract from giving this new book five (5) stars and be done with it. Wolfert's primary objective in her books is to give recipes true to their ethnic roots and methods, yet present them in a way so that they may be recreated in American kitchens with ingredients available from the local megamart. This involves some compromises, mostly with the selection of equipment. One does not need a fire pit or a tangine to do these recipes, but one does need several ingredients which may not be available locally. The book, of course, provides internet sources for such ingredients. Slow cooking does not always mean a long time on the fire. For fish or fowl, it can mean a long time marinading. For salads, it can mean a long time after mixing for flavors to mix.

70. QP Segment Topics bbqing. wrecking crew or a ratchet wrench, Kool Kitchens will address space saving and safety ideas to achieve a more functional and happier cooking environment http://quorumproductions.tv/segment_topics.htm

Download the Production Package The Curious Cook's Top Links www.foodsubs.com www.peapod.com www.wheatfoods.org www.susta.org ... www.waitersonwheels.com The Curious Cook EACH PROGRAM will feature how-to’s, tips, recipes and talks with top chefs presented in an assortment of locations from top restaurant kitchens to cyberspace. The Curious Cook uncovers the latest trends and searches out the newest products to help food lovers find and pre p a re the right dish for any occasion. From full-course exotic dinners to quick and delicious meals, The Curious Cook reveals how to make time spent in the kitchen more productive, fun, and certifiably creative! The Curious Cook will introduce you to leading experts discussing a full spectrum of topics to help you accomplish more, and have more fun in your own kitchen. So, grab your TV set and head for the kitchen – that’s the realm of The Curious Cook from floor to ceiling, refrigerator to pantry, five star restaurants to fast food, to the Internet and beyond — wherever there is delicious food or clever cooking ideas you’re likely to find

71. Best Grill? gas grills, you can t get the heat low enough for indirect cooking, which is _real_ bbqing, as opposed to grilling, which is cooking directly over the heat http://www.bbqguide.com/recipes/bestgrill.htm

Forum: Cooks Online Section: Outdoor Cooking Subj: Best Gas Grill Recommend Support my site by making any purchase with this link only. BBQGUIDE Recommends Captions of relatively old messages from the net are below though they still have valuable opinions! To : Tom Milton, 71341,3607 6/14/96 1:20 AM From : Kevin Withers/CA, 72510,2627 #686527 Tom: PMFJI, but when someone asks about gas vs. charcoal grilling, I have to jump up Being an avid mesquite charcoal user, I think charcoal grills have it all over gas grills, especially when it comes to the taste of food (which is why we grill in the first place, right?). Despite the design of the gas grill, you are still using gas as the fuel, and that gas will impart a certain amount of "flavor" to the food. Others on this forum will disagree with me on the flavor taste the difference. On the matter of convenience, it's pretty much a wash - each has its plusses and minuses. If you use a chimney starter, charcoal burns down and is ready to cook with in a short period of time. However, with charcoal grills you've got

72. GasGrillsDirect.com - Information On Learning About Rocky Mountain Range Facts provides an enormous 256 sq/in effective cooking surface. Ideal for commerical boiling pots, home brewing, outdoor canning and medium group camping/bbqing. http://www.gasgrillsdirect.com/gasgrills/facts/learn_about/rockymountain/timberl

1 (800) 395-9509 Have a question on any grill? Design and technical grill specialists are standing by - call us now! Hours: 6am-6:30pm Mon-Fri, Sat 9am-2pm (Pacific) Home Homeowner Series Gas Grills Rocky Mountain Range > Timberline 16" Range Timberline 16" Rocky Mountain Range Aluminum Frame OFTR STL 02299 FREE UPS SHIPPING! Timberline 16" Rocky Mountain Range Steel Frame OFTR STL 02299 FREE UPS SHIPPING! Aluminum Construction Model: TMBL ALU 06660 Carry Weight: 22 lbs Shipping Weight: 27 lbs In stock: 56 units available Features No Assembly - Ready to cook right out of the box. 256 sq/in Effective Cooking Surface Single burner - 30,000 BTU (max ouput) Removable Chrome Cooking Grate Side Mount Chrome Carry Handle Internally Baffled Aluminized Burner for Reduce Flame-Outs Black Powder Coated Finish (frame, legs, and shelves)

73. MHP Gas Grills Features For Quality And Performance Check out our wide range of accessories to make your bbqing easier, versatile and The Davis family, Antioch.IL is still cooking on one of our first solid http://www.modernhomeproducts.com/upgrade.html

Check out our wide range of accessories to make your BBQing easier, versatile and convenient. MHP Gas Grill Upgrades JNR 3 Models WNK 3 Models TJK Models GJK Models ... Owner's Manual Recipes - Our Favorites for Memorial Day ideas from our BBQ'ing friends Warranty ... Dealer Inquires Welcomed Proven to Endure the Test of Time! The Davis family, Antioch.IL is still cooking on one of our first solid aluminum models made in 1964. Include these great upgrades for added cooking versatility and convenience. Available for all models. Exclusive, rust-free anodized aluminum cooking grids. The unique cooking system heats up faster, reduces flare ups and cooks all foods at a higher temperature, thereby searing in the delicious barbeque juices. Wide-ribbed for grilling steaks, chops, burgers or ribs, branding them with sear lines. The flip side, with its smooth surface is ideal for grilling delicate foods such as fish, seafood and vegetables. The secondary cooking surface actually cooks food at a slightly lower temperature, giving the back yard chef added flexibility! Easily removes for full access to the primary cooking area. JNR3-PS (LP Gas) JNR3-NS (Nat. Gas)

74. Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, D Kirk s Championship Barbecue Sauces will help you learn about slowcooking meat over had compliments that I never had before and I am finally enjoying bbqing! http://best-cooking-books.com/155832125X.html

Home Search High Volume Orders Links ... Sugar Free Cooking Additional Subjects Robert E. Stake Fitonics for Life Sushi Sugar Free Cooking ... Cooking Written by Paul Kirk Published by Harvard Common Pr (December 1997) ISBN 155832125X Price $11.95 Book Description Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor. Customer Reviews "Paul Kirk's Championship Barbecue Sauces" is a must-have for anyone who's serious about creating great barbecue. The book contains much of the same information that Chef Paul teaches in his Pitmaster BBQ classes all over the U.S. Lots of flavorful recipes for sauces, rubs, and marinades that are easy to make, plus tips on creating your own signature sauce or rub. Your barbecue book library is not complete without this book! I purchased my first smoker a few months ago but given the weather in Montreal I only started to use it last week, finally. I purchased this book on recommendations from others on this site and do not regret it at all! I have made several sauces and rubs and they are outstanding! I also had to go and purchase many of the ingredients that I did not have which took a while and at 5 different stores. I went through the book and made a list and after spending over 100.00 I had a complete collection of items I never had or heard of! This is my first book I have ever purchased for BBQ and I do not regret it. I have had compliments that I never had before and I am finally enjoying BBQing!

75. Practical Kitchen | Tips And Tools | Hints And Tips | Reader Submissions My favorite cooking tip is for high protein Tofu (fake hamburger) Crumbles Go to your When bbqing chicken cook it until about 3/4 done in the oven or microwave http://www.practicalkitchen.com/reader_submissions.shtml

Subscribe to our FREE weekly newsletters Kitchen News Recipes Alphabet Soup more lists Select and GO! Recipe Finder Appetizers -Dips Beverages Breads Casseroles Chili Desserts -Cake -Candy -Cookies -Cheesecake -Pies -Pudding Eggs/Cheese Meats -Beef -Game -Lamb/Veal -Pork Pasta Poultry -Chicken -Game Birds -Turkey Salads -Dressings Sandwiches Sauces Seafood -Shellfish Side Dishes -Beans -Potatoes -Rice Slow Cookery Soup Stew Vegetables Home Site Map recipe box ask the webchef! ... links Reader Submissions ~ Hints and Tips Weekly Features Highlights: Virtual Cookbook Giving Garlic A Second Chance Growing Mushrooms AT Home Grilled Lemon Nut Asparagus ... Freebies and Fun Stuff Cook your bacon in the oven to minimize the spattery mess. Turn oven on to 350 degrees. Place bacon strips side-by-side on a jelly roll (like a cookie sheet, only with 1/2 inch sides). Watch bacon until done to your own liking. ~ LSELL When making Kraft Dinner, include one or two processed cheese slices in the mix. ~ David

76. How Many Of You Cook? What Is Your Specialty? - Off-Topic Discussion - PlayStati BBQ is great. I can cook, but I don t like doing dishes. bbqing minimizes dishes, thus it is my favorite kind of cooking. 0505-2004 1157 PM, http://boardsus.playstation.com/playstation/board/message?board.id=general&messa

77. How To Outfit An RV -- Recreational Vehicle can opener, corkscrew, spatula, serving spoon and tongs (especially if you ll be bbqing). Baking soda has a million uses, both for cooking and cleaning so I http://www.fabuloustravel.com/campers/rvintro/packingrv.html

Visit our sister site FabulousFoods.com Monday June 07, 2004 Email This Page To A Friend! Cheri Sicard I recently received the following email: " I'm an RV dummy and I need ideas on what to store in the RV. We have a 20' travel trailer for our family to travel in this summer but I don't know how to stock it. It's got a full kitchen bathroom, diner, 2 sets of bunks and a full size bed. HELP!!! " This is good question. All the convenience of having a home away from home goes out the window if you forget some of the items that will make life on the road easy. Here's a checklist of things to pack in the RV. If I've missed anything you think is essential, please email me at cheri@fabuloustravel.com and I'll be happy to add it to the list. Kitchen Make sure you have the staples you'll need for cooking (presuming you plan on cooking and not eating out much of the time). These would include things like cooking oils, vinegars, butter, salt, pepper, favorite seasoning ingredients. It helps to have some canned food for quick meals tomatoes, tuna fish, etc. ( See the article Cooking with What's in the Cabinets for more ideas.) Also coffee, tea or other beverages.

78. Biggie.co.nz :: Columns cooking Times While cooking times are for pussies who shouldn’t be bbqing, they do come in handy if you’re a barbeginner. http://biggie.co.nz/columns_detail.php?usertag=438

79. Butter Pig: September 2003 Archives Actually, tomorrow is going to be a cooking all day funfest. I m also bbqing a brisket and doing various chores around the house. http://www.poubelle.com/butterpig/archives/2003_09.html

Butter Pig A log of cooking activity. Main September 29, 2003 Baking the Bread As planned, I spent Sunday making bread. I used the recipe for "Acme's Rustic Baugettes." I'm actually a bit puzzled by the name because they certainly are shaped in the standard way. Perhaps "Rustic" refers to the fact that they make less use of commercial yeast the majority of baugettes in France are currently made in a fairly "dull" manner. The recipe makes use of two pre-ferments prepared the day before. First off is about a cup of "leftover dough" which in this case is made the day before (in a Bakery you just literally use something leftover). The second is a "poolish" which is a very battery dough left for about 12 hours. The original recipe called for All Purpose flour, but I used bread flour. It also had a rather silly sub-dividing of yeasted water between the dough and poolish. I instead just use a small amount of dough as the yeast injection for the poolish. Only a total of 1/2 tsp of yeast is used for 4 baugettes. This is probably about 1/4 of the amount you would normally see in a normal cookbook. Fermentation and rise times were longer as a result, but not a huge amount. I did an OK job at forming the baugettes, but a lousy job of transfering them to the baking stone. This resulted in only one of the four being straight. They tasted great, however, and the interior came out just about how I like to see it.

80. Butter Pig: August 2003 Archives in smoker or oven), covered until beans are tender 7) Place in smoker underneath bbqing meats, uncovered Stir this in during cooking, but don t do so at the end http://www.poubelle.com/butterpig/archives/2003_08.html

Butter Pig A log of cooking activity. Main August 28, 2003 Tri Tip on the BBQ I made a "Santa Maria"-style Tri-Tip over the weekend. It's a very flavorful BBQ somewhere between a true (tm) BBQ and a grilled meat item. Tri Tip is pretty available here in California, but somewhat more difficult to find elsewhere. I also was never really sure what it actually was. The web to the rescue! From the Oregon Beef Council's web site "This flavorful beef cut has been one of the beef industry's best kept secrets.   Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass.  This meant that there was not enough for a case display.  Consequently, the butcher would grind or cube it.  Today, most stores receive boneless boxed beef.  A beef tri-tip roast is a boneless cut of meat from the bottom sirloin.  It also is called "triangular" roast because of its shape. Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two inches thick." I say "Santa Maria"-style because apparently there's actually an AOC (Appellation d'Origine Contrôlée) that refers to very specific cooking methods and even (geez!) serving it with

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