..."to the vagrant gypsy's life"... WHERED THE SUMMER GO?

@OmSigDAVID,

WA(shington) CO(unty) Diner. Its actually a nice little restaurant in the hardscra\bble town of Eastport Me. It has an ABC (on and off) license for those of you who prefer your beverage of choice with ethanol.

They do a very nice mess of seafood dishes. Some of their other offerings arent all winners. Their blueberry pies are killers. Nuff said, they dont need no damn ferinners crammin their asses into booths so us lokes cant get served.

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@farmerman,

No damn loke gonna prevent this ferinner to cram his ass in those damn booths, if he wants to!

1 Reply

@Francis,

Youd make it ok, they dont like ferriners from places like New Jersey. They cook with so much butter that they need a pipeline from the dairy.
Thweir bisquits are so light that you gotta stab em an hold on so they dont float to the ceiling.

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@farmerman,

farmerman wrote:

WA(shington) CO(unty) Diner. Its actually a nice little restaurant in the hardscra\bble town of Eastport Me. It has an ABC (on and off) license for those of you who prefer your beverage of choice with ethanol.

They do a very nice mess of seafood dishes. Some of their other offerings arent all winners. Their blueberry pies are killers. Nuff said, they dont need no damn ferinners crammin their asses into booths so us lokes cant get served.

U r getting me hungry.

1 Reply

@OmSigDAVID,

SAw on another thread that you enjoyed some flounder the other night.(I use my "journal thread" to comment on stuff that is addressed to me on someone elses thread, I feel that its a bit more polite).
When you had flouner was it lightly broiled and served with a bernaise? That is one of my favorite ways to enjoy flounder or sole (or plaice as it is called here in Canadia).

I also enjoy it in a Dish that combines crabmeat served beneath the broiled flounder and topped with a sherried marnier . Flounder is so mild that its in need of some zipping up or else it needs to be served just by itself broiled in butter.

When you have flounder, what kind of wine do you enjoy? (I dont drink any more and I recall the flavors of the white burgundies compliment the flavors of milder seafoods)

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@farmerman,

farmerman wrote:

Quote:

SAw on another thread that you enjoyed some flounder the other night.
(I use my "journal thread" to comment on stuff that is addressed
to me on someone elses thread, I feel that its a bit more polite).
When you had flouner was it lightly broiled and served with a bernaise?
That is one of my favorite ways to enjoy flounder or sole (or plaice as it is called here in Canadia).

I had it with a garlic sauce.

farmerman wrote:

Quote:

I also enjoy it in a Dish that combines crabmeat served beneath
the broiled flounder and topped with a sherried marnier .

That sounds very good, Farmer.

farmerman wrote:

Quote:

Flounder is so mild that its in need of some zipping up or else it needs to be
served just by itself broiled in butter.

Agreed. That 's very true.
I had trouble deciding between that or salmon; in honor of your voyage:
I had the flounder.

farmerman wrote:

Quote:

When you have flounder, what kind of wine do you enjoy?

White wine with fish.

farmerman wrote:

Quote:

(I dont drink any more and I recall the flavors of the white burgundies
compliment the flavors of milder seafoods)

Thay do.
Do u have more fishing in mind ?

`

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@OmSigDAVID,

we go out for day hops to the inner Gulf or just out to the area around Leonardsville or near La Tette and Lords Cove (these are halibut hotspots) HOWEVER, its been foggy and raining a lot so weve been staying on land . The fogs can get really depressing around here. They are so thick that you cant see beyond 25 feet. I have radar but, many people venture out in the fog and just "feel " their way. These guys are idiots and are a constant cause of boat collisions. SO, Im more practicing defensive piloting and letting the idiots select themselves out.

Halibut is fun to cth because they are big and powerful. They can give a goodly tussle and one must be careful as they are like seagoing piranha, with very formidable teeth. We use wire leader and some commercial halibuters use chunks of old cast iron radiator vanes to act as giant line weights. I use a 3 lb Swedish sinker one the end and a 20 oz stainless sinker beyond the hooks. This keeps the lines steady and allows the halibut to sniff around before they take the baits. We use whole brim for bait and only put out one line off the boat. Its really fun and we can do whale watching while we wait for a bite. Sometimes the whales get within 25 or 50 ft from the boat (There is a 100 meter stand back zone for all boats that enter into a pod of whales). I never know what to do when a whale approaches us and gets within the stand back distance. I mean, who gets the summons if a whale drives up to me??.

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@OmSigDAVID,

Quote:

I had it with a garlic sauce.

Was this done as a crispy fiah in a Szichuan garlic sauce? Ive gad that but not with flounder. SOunds good. Garlic is like butter, its hard to have too much.

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@farmerman,

farmerman wrote:

When you had flouner was it lightly broiled and served with a bernaise? That is one of my favorite ways to enjoy flounder or sole (or plaice as it is called here in Canadia).

Plaice must be an east coast term for sole. Mebbe Brit in origin?

Love flounder. It was always one of my favourite things to have when we visited northern Germany.

I am enjoying reading about your great local meals. Vicarious drooling going on here.

1 Reply

@ehBeth,

Thankew maam.Maybe plaice is from a French origin? They use the term at fish markets in NB and in Maine.
Ive always thought that it was just another name for Summer Flounder (which is a rarer dimorph than winter flounder). I dont know, I just see it on fish cards and on menus.

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@farmerman,

I have been following this thread. Just didn't see a need to slow the flow with innocuous postings.

1 Reply

@edgarblythe,

??? what do you mean ?? I was only transferring a reply to this thred which was relevnt to its "journal status". Maybe I was not clear about that item when I responded to David.

1 Reply

@farmerman,

I always thought that plaice and sole and flounder were separate species of flat fish but mebbe I'm wrong about that.

Anyway we use all three terms here.

Do you all know why halibut have squinty (asymmetric) eyes?
It's because the young are not bottom-dwellers, they swim in midwater like other fishes at first.
Later, they move to live out their adult lives on the bottom (until fm catches them, that is) and start swimming on their side. The bottom eye then migrates onto the top of the head, and the end result is the reason there are no mirrors down there.

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@McTag,

Thatsh dishgushting Mac.

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@McTag,

Worldwide I heard that there are only four families but hundreds of genera and species. The ones we get up here are summer and winter flounder, halibut and one they call a "harbour sole", which has a much smaller mouth and gill plat as compared to the flounders and halibuts. However, in restaurants, they interchange the names flounder, sole, plaice.
All except halibut which is usually cut as "steaks" and not fillets.

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@farmerman,

farmerman wrote:

??? what do you mean ?? I was only transferring a reply to this thred which was relevnt to its "journal status". Maybe I was not clear about that item when I responded to David.

I don't have any worthwhile knowledge of this stuff, so I contented myself to just read along.

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@McTag,

Quote:

I always thought that plaice and sole and flounder were separate species of flat fish but mebbe I'm wrong about that.

three different kinds in german also :

plaice = scholle ( the most common kind along the german bight )
sole = zunge ( they have a tough skin and are usually served skinned )
flounder = flunder ( usually from the baltic ; often smoked )

i'll see if i can find a picture .

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@hamburgboy,

panfried plaice - hamburg style - served often with potato-salad

http://media.kuechengoetter.de/media/23/11964631078630/8338-0146_82_1_det_001.jpg

..."to the vagrant gypsy's life"... WHERED THE SUMMER GO?

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