[pct-l] Cooking the trout...

[scourtway at bpa-arch.com (Steve Courtway)]

blech haha

titanium fry pan olive oil and jane's crazy salt !!!!

s.c.
----- Original Message ----- 
From: "Jeffrey J. Olson" <jjolson@uwyo.edu>
Cc: <pct-l@mailman.backcountry.net>
Sent: Thursday, December 09, 2004 7:32 PM
Subject: [pct-l] Cooking the trout...


> Find enough 1/4 inch sticks to make a two inch high network in your 
> normal cooking pot.  Put in enough water so that the topmost sticks are 
> just covered in water. 
> 
> Heat the water until the topmost stick is not covered in water.  The 
> water should be boiling... 
> 
> Cut the head/tail off the trout and put it on the sticks while the water 
> is boiling madly. 
> 
> Put the lid on, and "HEAT THE FISH UP"  Don't cook it.  Usually a minute 
> is enough to heat the fish up so it's warm. 
> 
> You're told that the flesh needs to flake a bit.  Don't believe it.  
> What you want is warm flesh, not cooked flesh...  No butter, no anything 
> but pure, sweet, heated fish flesh...  :0)
> 
> Jeff Olson
> Laramie Wy... 
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