It's too EASY. Should be BANNED! Catch Clean Cook- New England pt. 7
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Date: 2020-08-05
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Comments and reviews: 5
Aremel
Victor. That stuck on goodness on the bottom of your skillet that you de-glazed with White Wine is called. Fond. Brook and you, Vic, have been improving your culinary skills with every video. so Stay Tight and Cook Right. we are all watching. You inspire us, so thanks to both of you.
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Victor. That stuck on goodness on the bottom of your skillet that you de-glazed with White Wine is called. Fond. Brook and you, Vic, have been improving your culinary skills with every video. so Stay Tight and Cook Right. we are all watching. You inspire us, so thanks to both of you.
reply
John
Black Sea Bass are one of my favorite things to eat. I grew up in NE Mass, near Plum Island and Newburyport and these fish weren't in our area. But they were common in the market. Gut 'em, scale 'em and fry them whole. One per person was about right.
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Black Sea Bass are one of my favorite things to eat. I grew up in NE Mass, near Plum Island and Newburyport and these fish weren't in our area. But they were common in the market. Gut 'em, scale 'em and fry them whole. One per person was about right.
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SaltySeaTV
I could take you out on a sick red grouper trip out of the Fort myers area here on the west coast. Hit my up on my facebook page if you would like to go sometime. We catch some monsters.
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I could take you out on a sick red grouper trip out of the Fort myers area here on the west coast. Hit my up on my facebook page if you would like to go sometime. We catch some monsters.
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Kyzor-Sosay
Great job Sam, Dad has done fine job showing this young man how to fish and clean fish, good to a nice polite young man these days.
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Great job Sam, Dad has done fine job showing this young man how to fish and clean fish, good to a nice polite young man these days.
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Amellow
It's not that hard to just keep the rib meat on the fillet with a sharp knife and good technique tho. No reason to waste it at all.
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It's not that hard to just keep the rib meat on the fillet with a sharp knife and good technique tho. No reason to waste it at all.
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