"The cooking of the Lake Michigan Whitefish is an elaborate presentation. Restaurants typically ask that patrons arrive a half hour early to witness the boiling. The fish and potatoes are placed in a cast-iron kettle. When the water comes to a boil the potatoes, kept in a wire basket, are lowered in.
The fish are then placed in another wire basket and lowered in. When the fish oils rise to the top of the pot, the boiler will add a small amount of kerosene to the flames. The increase in flames causes a boilover, the fish oils spill over the side of the pot, and the fish is done."
Here's my explanation: There was a big explosion and our fish was done. It was yummy.Ryan, Stephanie, and Riley (my nephew!). Great family photo.
My dad, mom, Uncle Carl, Aunt Rita and Heidi having some wine at cheese at Simon Creek Winery in Door County. Wine tasting is fun. There was definitely no shortage of alcohol that week....
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