FREE/BARGAIN — Cookbooks

[Cinisajoy]

Where am I supposed to get halibut in this part of the country?
I think I shall pass on the cookbook.

[GtrsRGr8]

Originally Posted by Cinisajoy

Where am I supposed to get halibut in this part of the country?
I think I shall pass on the cookbook.

From your local halibut store, of course.

Your comment helps to explain my reticence about buying the book. The recipes are hoity-toity. Part of the problem that I saw with that, is that the ingredients would probably be hard to find (impossible in this backwater where I live now), unless you lived in a big city or could order them from food vendors like restaurants do.

But some people in MobileReader Land can deal with the issue and would enjoy the dishes made from the recipes. I posted the book for them.

[bgalbrecht]

Originally Posted by Cinisajoy

Where am I supposed to get halibut in this part of the country?
I think I shall pass on the cookbook.

Your grocery stores carry calf's head but not fresh halibut? I live in the middle of flyover country, but there's fresh halibut just a mile from my house.

There is a recipe for Tête de Veau (Calf's Head Terrine), Gribiche, Egg, if that will make you reconsider.

[Cinisajoy]

Originally Posted by bgalbrecht

Your grocery stores carry calf's head but not fresh halibut? I live in the middle of flyover country, but there's fresh halibut just a mile from my house.

There is a recipe for Tête de Veau (Calf's Head Terrine), Gribiche, Egg, if that will make you reconsider.

Nope I don't live close to an HEB plus.

[GtrsRGr8]

Originally Posted by bgalbrecht

Your grocery stores carry calf's head but not fresh halibut? I live in the middle of flyover country, but there's fresh halibut just a mile from my house.

There is a recipe for Tête de Veau (Calf's Head Terrine), Gribiche, Egg, if that will make you reconsider.

You've got to realize that she lives in Texas. They believe in using all parts of a cow except for the "moo."

I think that halibut is more readily available than she thinks, or lets on. It's probably going to be frozen, but I'm sure that she can get it, though. Of course, the thing to do is to substitute. I'm sure that they've got lots of catfish, bream, bass . . . . maybe in places, even trout. Surely one of them tastes close enough to halibut (I don't know that I've ever eaten halibut, though) that she can substitute.

[Cinisajoy]

Originally Posted by GtrsRGr8

You've got to realize that she lives in Texas. They believe in using all parts of a cow except for the "moo."

I think that halibut is more readily available than she thinks, or lets on. It's probably going to be frozen, but I'm sure that she can get it, though. Of course, the thing to do is to substitute. I'm sure that they've got lots of catfish, bream, bass . . . . maybe in places, even trout. Surely one of them tastes close enough to halibut (I don't know that I've ever eaten halibut, though) that she can substitute.

That is only half the problem. Oh sure, if I was in the eastern half of Texas, I could just run to my local store. I found it at the stores I shop at, just not those stores in my area. I would have a 5 hour drive.
The problem comes in with outsiders think Texas is one area with the same everything.
There is probably a demand for Halibut in Dallas. Out here the main fish is catfish.
The grocery buyers have to think will I sell enough of this to make a profit or will it sit on the shelf and ruin. Demographics are very important.

I think one store also sells goat/cabrito. There is the demand for that.
You want specialty wheat flours, you are stuck with one brand. You want corn masa (flour), you have at least 4 choices. It is all in the demand. Hint: to save money look in the ethnic food section as opposed to the flour section. (That idea also applies to pasta and bouillon. )

I would substitute salmon.
I do not think catfish would be a suitable substitute.

[Apache]

Salmon would not be a good substitute for Halibut. For filets Flounder would better. For steaks use Cod.
Apache

[4691mls]

The word Halibut always reminds me of an old TV commercial for some kind of breath freshener, where the guy with the bad breath says "How's the Halibut, Harold"

[Little.Egret]

Originally Posted by 4691mls

The word Halibut always reminds me of an old TV commercial for some kind of breath freshener, where the guy with the bad breath says "How's the Halibut, Harold"

I am reminded that Prince Rupert was once the “Halibut Capital of the World.”

http://www.thenorthernview.com/opini...ml?mobile=true

Thanks to Harry Turtledove and his novel _The Two Georges_ (recommended alternate history except for those who think Canada has a President).

[GtrsRGr8]

Originally Posted by bgalbrecht

<snip>
I live in the middle of flyover country
<snip>

Flyover country rocks!

[GtrsRGr8]

Originally Posted by Cinisajoy

<snip>
I would substitute salmon.
I do not think catfish would be a suitable substitute.

Originally Posted by Apache

Salmon would not be a good substitute for Halibut. For filets Flounder would better. For steaks use Cod.
Apache

Yeah, salmon has a relatively strong, fishy taste. Even though I don't remember ever eating halibut, it sticks in my mind, for some reason, that it is at least relatively mild in taste.

Flounder and cod both have a reputation for being mild. So do tilapia, which is getting to much easier to find nowadays than it used to be. Grouper is a mild fish that we can get all over Florida, I don't know about elsewhere.

[Cinisajoy]

Originally Posted by GtrsRGr8

Yeah, salmon has a relatively strong, fishy taste. Even though I don't remember ever eating halibut, it sticks in my mind, for some reason, that it is at least relatively mild in taste.

Flounder and cod both have a reputation for being mild. So do tilapia, which is getting to much easier to find nowadays than it used to be. Grouper is a mild fish that we can get all over Florida, I don't know about elsewhere.

I can find tilapia but I refuse to eat a fish that is bred to eat crap.

[GtrsRGr8]

Originally Posted by GtrsRGr8

Yeah, salmon has a relatively strong, fishy taste. Even though I don't remember ever eating halibut, it sticks in my mind, for some reason, that it is at least relatively mild in taste.

Flounder and cod both have a reputation for being mild. So do tilapia, which is getting to much easier to find nowadays than it used to be. Grouper is a mild fish that we can get all over Florida, I don't know about elsewhere.

It occurs to me that somewhere, at some time, someone probably has written a book giving substitutes in recipes of major items, like one kind of fish for another.

[GtrsRGr8]

Someone mentioned eating goat, or the availability of it, or something. I forgot to mention it when I first read that, but wanted to share this bit of trivia: goat is eaten more than any other meat in the world.

Of course, there are not many people in the U.S. who eat goats, but there are a lot more people in other parts of the world than the in U.S. A lot more. And many of them apparently like to eat goat. Occasionally, I'll eat goat at an Indian restaurant--it's not lamb, but it tastes good enough.

[GtrsRGr8]

The recipes in this book tend to be more "down-to-earth" recipes than the recipes in the previous book that I posted with recipes.

There are certainly (many) recipes in this book, but there is also quite a bit of "shooting the breeze" by the authors. I could do without that, personally; just give me the recipes.

Rated #1 seller in three categories in the Amazon and/or Kindle store.

Oh, by the way, the current price of $2.99 is a huge 93% markdown from the digital list price. To put it another way, you will pay only 7% of the digital list price for this Kindle right now!

Country Cooking of Italy. By Colman Andrews; 2 more. Rated 4.4 stars, but from only 14 reviews at Amazon; rated 4.38, from 16 reviews at GoodReads. Print list price N/A; digital list price $39.99; Kindle price now $2.99. Chronicle Books, publisher. 392 pages. https://www.amazon.com/Country-Cooki.../dp/B00AOFD0Q2.

Book Description
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.