Olives brilliant:Smoking eel, please?
Submitted: Saturday, Apr 28, 2007 at 22:26
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Member - Jeff H (QLD)
Thanks to all folk for advice re olives, esp Mrs Willem. (Do hope your shebang went off
well.)
Next quest. regards eels: slow smoked on a high frame (not flame)seems fine to me, but preparation? Ours are currently washed in salty vinegar, gutted,washed, wiped down, then resting in soy sauce and dry sherry in prep for several hours above the coals.
Please tell me your "Correct way".
(And yes, I remain amenable to the virtuous offerings of The Three Wise Men, eh Gramps et al.)
All contributions,( serious or seriously infantile) are most welcome.
Luv yez all (LIAR), but safe travels, eh.
Jeff H.
Reply By: hiab - Saturday, Apr 28, 2007 at 23:20
Saturday, Apr 28, 2007 at 23:20
do as you have described, no vinegar, then slice across the backbone,making steaks, soak in cheap red with schalots, make beer batter, then use
camp oven as wok, fry over high heat, and enjoy, with an australian red of course, good with cab sav.
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Follow Up By: hiab - Saturday, Apr 28, 2007 at 23:41
Saturday, Apr 28, 2007 at 23:41
oh, dont smoke them, coat in seasoned flour. as for soaking time in the chateau cardboard, long as it takes for you to drink the other 3 litres, trust me, they will taste good.
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Follow Up By: hiab - Saturday, Apr 28, 2007 at 23:46
Saturday, Apr 28, 2007 at 23:46
and use second press olive oil, the taste of the oil goes
well with the eel.
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Follow Up By: Member - Jeff H (QLD) - Sunday, Apr 29, 2007 at 00:04
Sunday, Apr 29, 2007 at 00:04
hiab, I don't know you, but you have chosen to offer a sincere response, and as such I offer my thanks. As for the other two "Gentlemen" [friends, actually..I trust],
I suggest a large rope with large knots to both of you.
Cheers all, Jeff.
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