Comments on: Head-On Cooking

By: Catfish

Catfish — Fri, 26 Jun 2009 08:04:52 +0000

LMAO @ LC….there are actually many Mexican restaurants here in Boise, some of which are quite authentic…we still have a lot of agricultural business and immigrant workers here…the problem might be more accurately attributed to the fact that it was a chain restaurant. But I will give it a chance in another venue, most likely my own house. I didn’t have good tofu until I learned to do for myself, maybe this is just the same thing again.

By: BS

BS — Thu, 25 Jun 2009 18:44:35 +0000

I’ve always wanted to be that guy who says “yum, give me the eye.” But I just can’t.

By: gansie

gansie — Thu, 25 Jun 2009 18:37:41 +0000

i remember the first time i was served a whole fish. we dug inside to eat the cheek meat. i’ve never looked back. full fish for me please!

By: LC

LC — Thu, 25 Jun 2009 18:14:11 +0000

@ catfish: I think the key phrase here is “Mexican restaurant in Boise.” I think maybe the fish dish deserves another try and another venue.

By: Brian

Brian — Thu, 25 Jun 2009 13:14:26 +0000

I can think of one that will suffer whether or not you are successful. The dang fish!

By: Catfish

Catfish — Thu, 25 Jun 2009 11:50:33 +0000

I still have not ventured to eat a fish’s head. In fact, the only time I’ve been served an entire fish, it really put me off. I think that if I were to actually make the dish myself like you did it would go a lot better, but I ordered it at a Mexican restaurant in Boise and the menu said nothing about a head or scales. I just couldn’t do it….but state of mind is everything. I’ve eaten Rocky Mountain Oysters, because my parents trained me too by serving them to me for years as “veal nuggets”, but a simple fish in it’s natural state (yes, with lemon is it’s natural state) seems so weird. Now I’m going to have to make this, just to redeem myself for that restaurant experience.