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<blockquote data-quote="Marguerite" data-source="post: 262637" data-attributes="member: 1991"><p>The most important lesson we learned - fresh food often cooks fastest. If you have salad, it's quickest of all.</p><p></p><p>KISS principle - teriyaki fish is lovely, you only need to marinate it for half an hour. If you marinate teryaki for too long it can absorb too much salt which you won't be able to get rid of from the dish.</p><p></p><p> But you can also cook fish without anything added. husband generally buys fresh fish every Saturday (if it's not too expensive). He brings it hoome and where most people would batter it or crub it, husband simply drops the fish straight into a non-stick frypan. No marinade, no coating, nothing. OK, maybe a rub of butter over the pan. And it's absolutely delicious.</p><p></p><p>Easter last year our friends from Philadelphia were staying with us. We took them for a long drive on Saturday down to the Southern HIghlands, and came back home via the coastal beaches and the southern fish market. We bought the fresh fish, took it home and put it straight into the pan. It cooked in about five minutes, enough time for me to grab whatever was raw in the fridge and make a salad. Our friends were either very good actors and good at lying, or they really enjoyed it.</p><p></p><p>If I have the luxury of tiime, I "play" with my food. I have a great fried oyseter recipe, but nobody else in the family likes oysters so I get to eat them all, and do I want to go to all that trouble just for little old me? Yep, sometimes.</p><p></p><p>But most of the time, we get nourishing, healthy and FAST meals, by mucking around with it as little as possible.</p><p></p><p>So now you have a wide range of ideas for a wide range of your own situations.</p><p></p><p>Grab what you want, use what you can, remember the rest and look after yourself well in your new busyness.</p><p></p><p>Tme management and multitasking is the key.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 262637, member: 1991"] The most important lesson we learned - fresh food often cooks fastest. If you have salad, it's quickest of all. KISS principle - teriyaki fish is lovely, you only need to marinate it for half an hour. If you marinate teryaki for too long it can absorb too much salt which you won't be able to get rid of from the dish. But you can also cook fish without anything added. husband generally buys fresh fish every Saturday (if it's not too expensive). He brings it hoome and where most people would batter it or crub it, husband simply drops the fish straight into a non-stick frypan. No marinade, no coating, nothing. OK, maybe a rub of butter over the pan. And it's absolutely delicious. Easter last year our friends from Philadelphia were staying with us. We took them for a long drive on Saturday down to the Southern HIghlands, and came back home via the coastal beaches and the southern fish market. We bought the fresh fish, took it home and put it straight into the pan. It cooked in about five minutes, enough time for me to grab whatever was raw in the fridge and make a salad. Our friends were either very good actors and good at lying, or they really enjoyed it. If I have the luxury of tiime, I "play" with my food. I have a great fried oyseter recipe, but nobody else in the family likes oysters so I get to eat them all, and do I want to go to all that trouble just for little old me? Yep, sometimes. But most of the time, we get nourishing, healthy and FAST meals, by mucking around with it as little as possible. So now you have a wide range of ideas for a wide range of your own situations. Grab what you want, use what you can, remember the rest and look after yourself well in your new busyness. Tme management and multitasking is the key. Marg [/QUOTE]
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