Cooking

[Blaise (imported)]

An excellent book on cooking is Harold McGee's revision of his book ONe Food and Cooking: The Science and Lore of the Ktichen. (Scribner, 2004). It is fun to browse and it helps you think about cooking creatively.

[Paolo]

My mother used to love deep fried smelt. I remember the first time I was there when she cooked it. I lived with her parents when I was little, then was traded off back and forth beginning when I started school. The smell of the smelt made me vomit. I've never been able to look at it again, or smell it cooking.

[Blaise (imported)]

My paternal grandfather fished every morning in pond in a city park in Atlanat after he got off work. He kept bream and bass dressed and ready to fry. Bream is a general term for several kinds of fish that are not that closely related. The bass were small fish stocked by the city. He used some sort of batter than produced a chrisp and tasty finish to the fish.

I still have no memory of seeing, smelling, or tasting smelt. Sounds as if I have an advantage over Paolo.