Quote:
Originally Posted by Oolie
Quality vid.
Your care for your catch is excellent and it shows in the final product.
When it comes to pulling meat from the bone, the chopstick beats the fork.
When frying a delicate fish, the wok is an excellent choice. I would strongly recommend against flipping the fish in the oil, and instead recommend ladling the hot oil over the fish. Similar to a baste, the fish cooks on both sides and doesn't risk rupture/ breakage of the tender meat when flipping.
Keep at it, your filming is approaching professional status. You can be the next Liziqi.
That was quite the pale lambic, do you have the name?
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Thanks!!! that's super helpful and flattering... I did have to be *super* careful not to break up the fish.
I'm not 100% sure on the name of the beer, but I know it was a belching beaver. My wife and I are huge fans... Actually went to antwerp twice just to tour the bars with some friends who live there and get at those oude guezes that are hard to get shipped.