Cooking Techniques

The easiest method of filleting, skinning and storing the fillets before cooking can be seen in the video on the page linked to below. Unlike most fish, Dolphin can be skinned very easily before removing the fillets without wasting any meat whatsoever and is the method used by many guides and knowledgeable fishermen in the Florida keys.

It should be noted that if Dolphin are to be frozen and stored for a month or longer, the skin should be left on, and the fillets frozen in two's with the meat sides of each touching so that the skin is on the outside. They should then be placed in vacuum bags and the bags wrapped in paper and dated. Fresh is best, of course. My Dolphin page is linked to below and has three videos showing Dolphin being caught on a fly rod and spinning gear, Dolphin being properly filleted, and Dolphin fillets being sauteed. This is my favorite recipe because it is not only delicious, but very quick and easy.

Borshch, borscht (beet soup)

for about 2 to 3 years

purple hull peas grow in a long pod and each pod contains about 5-8 peas. It is pretty simple, you just crack the pod open and the peas fall out. Make sure to blanch them before you freeze them.

If the milk is old the curdling is a natural stage of turning sour and cannot be reversed, if its a small amout then it should be disguarded, if you have several pints then you could turn the curds (lumpy bits) into cheese, they whey (watery bit) can be fed to pigs if you have any.

add a little vinegar or lemon juice. Salt can intensify sweetness, a confectioner's trick, but acid can reduce sweetness.

The best way to prepare fennel is to slice off the rootlevel with the base of the fennel globe, remove any damaged or unsightly stalks, cut the tops off about 2 or 3 inches above the top of the globe, slice the globe in half lengthways and wash away any dirt in cold water. Your fennel is then ready for cooking.

No. She is of Sicilian, Scottish, French, & Welsh descent.

Goose fat can be found in supermarkets in the refrigerator section where the butter and spreads can be located. Goose fat is also sold at butcher shops.

Collard greens are a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at the top of a tall stem. It's often confused with its close relative kale and, in fact, tastes like a cross between cabbage and kale.

She was 34

No, they are often candied and used to make wine. While they smell intoxicatingly delicious, they are a bit bitter when eating them. I put them into tea and sometimes even my coffee, just to make it more aromatic. Try crushing them into sugar, which you can add to teas and coffees for a nice aroma of lilac. They aren't poisonous, so enjoy them!

Watch cooking shows, go to culinary school, work at a restaurant, or become a chef yourself! If you're a student, take up some cooking part time job. It will help. :)

either trim it out with a paring knife or kitchen shears

Yes you do let toffee set in the fridge if you want to set it quicker. But it also depends on the recipe

Yes, otherwise they contain high levels of toxic compounds.

To trade cider a recipe, one cup of apple juice to one tablespoon apple cider vinegar is a reasonable substitute. However, this will not act the same as apple cider.

Its acidic nature,lol!!

yes

Yes, they were born in Glens Falls, New York.

cuttlefish fluid used in art is.... sepia

Well, because she's the best :D

Try adding lemon juice small amounts at first then gradually increase. Be careful not to make lemonade.

because they had to many crops