A Quote by Jonathan Miles
Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.
Related Quotes
The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that's not usually how it happens.
One fish. Two fish. Red fish. Blue fish. Black fish. Blue fish. Old fish. New fish. This one has a little star. This one has a little car. Say! What a lot of fish there are.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
We were staring at the origin of a piece of our own bodies inside this 375-million-year-old fish. We had a fish with a wrist.
I believe our differences are the little pinches of salt that can make the marriage seem more flavorful.
Bwenawa brought my attention to two wooden planks raised about four feet above the ground. On the ledges were lagoon fish sliced open and lying in the sun, the carcasses just visible through an enveloping blizzard of flies. "You see, " said Bwenawa. "The water dries in the sun, leaving the salt. It's kang-kang [tasty]. We call it salt fish." "Ah," I said. "In my country we call it rotten fish.
There goes a saying, and 'twas shrewdly said, ''Old fish at table, but young flesh in bed.
We are not just a skin-encapsulated ego, a soul encased in flesh. We are each other and we are the world.
Life has evolved to thrive in environments that are extreme only by our limited human standards: in the boiling battery acid of Yellowstone hot springs, in the cracks of permanent ice sheets, in the cooling waters of nuclear reactors, miles beneath the Earth's crust, in pure salt crystals, and inside the rocks of the dry valleys of Antarctica.
God made us angels of energy, encased in solids - currents of life dazzling through a material bulb of flesh.
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
One of the worst things you can do if you're worried about breast cancer is to cook beef, pork, fish or poultry at a high temperature - which includes frying, grilling and roasting.
A good aphorism is too hard for the tooth of time, and is not worn away by all the centuries, although it serves as food for every epoch. Hence it is the greatest paradox in literature, the imperishable in the midst of change, the nourishment which always remains highly valued, as salt does, and never becomes stupid like salt.
The corridor couldn't have smelled more strongly of fish guts if we had actually been inside a fish.
The best way of ensuring that we get what we need is by demonstrating we have a clear plan, we are thinking strategically and ensuring every pound of taxpayer's money is spent wisely and my focus is ensuring we do that.
