Food Fare: Reader's Mail

 

GENERAL COMMENTS & QUESTIONS

 


From Professor Val Crawford (Taipei, Taiwan), re: Food Fare

I thank you for your amazing web site! I stumbled across all these recipes looking for Maroc citrus salad, and am totally amazed at the depth and breadth of what you are sharing. People like you make life worth living - thanks for your gifts that bring peoples together.

 

[Reply]: Thank you for your kind words! :)

 

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From Pet Food.Com, re: Canine Recipes

The dog food recipes are very helpful to me. I wish there was more of them.

 

[Reply]: Thank you! :)

 

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From Linda Barger, re: Food Fare

I'm having a "Pride and Prejudice" girls night out in the midst of our wintry winter. I was in the process of looking for recipes for that era and stumbled on to this [Food Fare] web site. Excellent, I love it.

 

[Reply]: Thank you! :)

 

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From Ben Goff, re: Food Fare Cookbook

I learned to cook using a little publication of the US Dept of Agriculture called "Food Fare." It packed more information about simple home cooking into a small space than I have read since. Is there any connection between it and your electronic cook book? I think it has been out of publication for a long time.

 

[Reply]: No, our cookbook has nothing to do with the USDA's publication. Actually, I've never heard of it before, but it sounds interesting. Do you still have your copy? Are they still available?

 

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From Marcy Oberbreckling, re: Food Fare

What a wonderful site you have! I've only visited the Pumpkin Patch and Coffee Talk pages, but you're now in my favorites list, as I'm a coffee lover too.

 

[Reply]: Thank you :)

 

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From Karen, re: Food Fare

I just stumbled onto your website and think that it is so cute and helpful. I am like you and prefer just a plain cup of black coffee with some sugar. I love a good cup of tea too, but only seem to like it when someone else has a cup with me. Good job again with your web site.

 

[Reply]: Thank you :)

 

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From Joyce, re: Mahi-Mahi, Food Fare

One of my neighbors told me Mahi-Mahi is actually dolphin meat. Is this true? The poor creatures if it is so, and I will never eat it!

 

[Reply]: Mahi-Mahi (as it is spelled) may not be dolphin as your neighbors told you. Recipe Box has a nice Mahi-Mahi recipe, and they described the fish as follows:

Mahi-mahi is also called dolphin, dolphin-fish, dorado [sea bream]. One of the most delectable fish in the sea, this fish bears no resemblance or relation to the marine mammal called dolphin or porpoise. The Hawaiian name mahi-mahi is used to prevent confusion. Mahi-mahi is a beautiful fish, blue and gold or green and gold, and is highly prized as a game fish. It is very easy to distinguish the male or 'bull' mahi-mahi by its blunt, almost squared-off head profile. Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh.

Here is another reference from Sea Grant (College of Earth, Ocean & Environment):

Mahi-mahi is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical and subtropical waters throughout the world. Generally, smaller dolphin fish range from 2-5 pounds, while 40-50 pound fish are not uncommon. Dolphin fish have a short life span of three or four years.

 

Dolphin fish are not to be confused with porpoises, which at times are also called dolphin. Dolphin fish (mahi-mahi) are cold-blooded members of the fish family, while porpoises are mammals and are protected by law. The mahi-mahi is a beautiful fish also known as "dorado." The fish has green and gold flanks that light up with a rainbow of iridescent colors that fade with time. Many retailers will display whole mahi-mahi because they are so striking and to help dispel the myth that they are related to Flipper.

 

According to Seafood Leader's 1992 Buyers' Guide (March/April issue), mahi-mahi occupy a place at the top of the food chain. They like to consume everything from flying fish to crabs, shrimp, squid, mackerel, and other small fish. At first, most mahi-mahi were a by-catch (incidental catch) in the tuna/swordfish long-line fishery. Now they are sough after by commercial fishermen off the Pacific Coast of Latin America, from Peru to Costa Rica; the Ecuadorians have a growing fishery. Recreational anglers also catch mahi-mahi offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.

 

Mahi-Mahi fishCULINARY DESCRIPTION: Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends. Mahi-mahi is one of those fish that is wonderful just about any way you can think to prepare it -- from the simple to the complex, minimal ingredients to multiple ingredients, subtle to strong flavors. I love to use seafood in traditional meat and poultry dishes, and I know seafood tacos are not new, but made with mahi-mahi, they're great!

I hope this helps.

 


 

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