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Thread: Grouper Video

  1. #1
    Senior Member Salty dog's Avatar
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    Grouper Video

    Grouper via The Kenosha News.

    http://www.kenoshanews.com/news/videoindex.php

    I'll put it in the media section as well.

  2. #2
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    I always enjoy those videos on the local news here, thanks.

    One question though what would I be able to use at home to get the potatoes like that?

    Thanks
    Jared

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    Senior Member Salty dog's Avatar
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    You could get a reasonable result with taking the long side of the potato and a box shredder and try to get as long of strands as possible. Press them down when frying to help them stick together.

    Notice the judicious use of the white trash tong?

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    Who doesn't love the tong? If it works don't fix it.

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    Bravo!

    Well done...

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    Well done Salty. Should have done a knife demo as well.

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    Is this recommended with any other fish, my local market has something else on sale.

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    Senior Member Salty dog's Avatar
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    Most fish will work. Either the fish has to be thick enough to be done when the potatoes are just the right color or adjust your heat to obtain the crispyness.

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  10. #10

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    How hard was it for your questions and answers not to look like this:

    How much wine? I don't know..some! What temperature is the oven? Cranked! How much--Look, I don't know. I don't measure, I don't weigh, I just know what has to happen and I make it happen. The fine details you have to figure out for yourself. If you can't, well, I guess you'll have to come in and order it off the menu.


    Also, a box grater works fine for the potatoes. You won't get them as long, thin and "nest-like", but you can still fry em up like a potato pancake. Just try to keep the pancake thin so you can still wrap the fish.

    I have also box grated potatoes a little ahead of time, letting them get kinda starchy, and then packing them on top of a piece of salmon. Sear the taters and salmon, potato side down, flipping gently, and then finishing in the oven.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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