What are some big tips on grilling fish?

---

I love fish, don't know how to make it myself. My favorite flavor of fish is when it is grilled or bbq'd. What are some big tips on grilling it? So it won't come apart, de-boning it, flavoring, etc. Thanks for all the suggestions and help!!
Another good way of grilling fish is to do it on a piece of aluminum foil, and to poke a few small holes in the foil to let any fat you are using, or that comes off the fish, drain through to make smoke for flavor. Easy cleanup afterward, too - just ball up the foil and discard it.

For very delicate fish, you can even make "pouches" out of foil, and seal the fish and seasonings you want inside, to retain moisture and flavor. Then just grill the foil pouches a few minutes on each side on the grill, turning once or twice. Good for small fresh water fish like blue gill, sun fish, perch, etc.  (+ info)

What is the difference between asada and arrachera?

---

I've had tacos de asada and tacos de arrachera in Mexico. When I've looked up the recipes online, it seems both are made from flank steak. What is the difference?
What is an Asado is much more than a meal. In Argentina, and in a number of other South American countries, an asado is a culinary cultural event, and could even be considered an epitome of Argentine culture. Argentina is known across the globe for the quality of its beef, and an asado is where you’ll find that beef, grilling slowly to juicy perfection.

Literally, asado means roast or roasted. But in Argentina, an asado is a common gathering of family and friends where typical Argentine meats are cooked just so. The asador is the person who takes on the role of the main chef. The meat is cooked on a special grill called a parilla. A parilla is a specially designed grill, usually constructed out of bricks. There are two sections in the parilla, one where the coals or wood are heated, and another section that contains the metal grill, also called la parilla. Thus the meats cooked during an asado can be described as carne a la parilla.

When the fire for the asado is made with wood, this is called con leña. Wood fires are usually used in the countryside, and lend a smoked flavor to the meat. This kind of asado is called asado criollo, a term that indicates a more rustic, traditional style asado. On the other hand, in the city, wood is not as easily obtained, and it is more common to use charcoal to light the fire in the parilla. This is called parilla al carbón.

On one side of the parilla the wood or charcoal is lit on fire, creating hot coals. The coals are delivered to the other side of the parilla, underneath the metal grill, with a metal shovel or metal thongs. The asador keeps track of the progress of each cut of meat, delivering coals and moving them around appropriately. The key to a delicious asado is cooking the meats a fuego lento, or on a slow fire. If the fire is too hot, the meat burns outside, and remains raw inside. When this happens, the Argentines say, “Se arrebató la carne,” which means that the meat has burned.

The first meats on the fire are the chorizos, sausages usually made from pork. Once the chorizos have begun to take on color, and are ready to be turned, the rest of the meat should be added to the parilla. Two specific cuts, matambre and entraña, should be cooked hot and fast, as they are thin cuts which dry out if cooked slowly. A hot fire encourages a sort of “skin” on these cuts, which locks in the juices. Matambre is pork, and entraña is a cut from a cow taken from under the ribs.

All the other meats should be cooked slowly. The asador pays close attention to each cut, usually removing one from the fire at a time, carving it, and serving it to the guests. Chorizos and costillas, or ribs, are usually served first. Other typical asado meats include morcillas, or blood sausages, riñones, or kidneys, mollejas, or glands, and chinchulines, or intestines. Chinchulines should be cooked until crisp. Otherwise they are frustratingly chewy. Of course, steak is also included in the asado. Chicken is also common, as is a slab of queso provoleta, or provolone cheese.

Although meat certainly takes center stage in an asado, there are a number of other traditional asado dishes. Two sauces, for example, are typically found at an asado. Chimichurri is a sauce made from olive oil, vinegar, garlic, parsley, oregano, pepper, salt, and perhaps other spices. Salsa criollo is a simpler sauce, made from finely chopped onion and red bell pepper, oil, and vinegar, and possibly garlic.

A simple ensalada mixto made from lettuce, tomato, and onion may be served. One is more likely to see an ensalada rusa, made from potato, carrot, green peas, hardboiled eggs, and mayonnaise. Asado is typically served on round wooden plates.

When eating asado in a restaurant, one may order only one or two cuts of meat. For example, in a restaurant one might order a matrimonio, or matrimony, a combination of chorizos and morcillas. The more guests at the table, the more different asado cuts might be tackled and devoured. It is important to note that, while all the side dishes, sauces, and cuts of meat listed above are considered typical to a traditional Argentine asado, they may not always be included. As stated above, an asado is not just about the food, but also about culture and tradition. An asado, after all is more than a meal.
http://www.wisegeek.com/what-is-an-asado.htm
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Arrachera is a hanger steak is also very traditional in Mexico (particularly in the North) where it is known as "arrachera" and is generally marinated, grilled and served with guacamole, salsa and flour tortillas to roll tacos. A few drops of lime juice are usually squeezed over the grilled steak to enhance flavor.

In South Texas this cut of beef is known as "fajitas arracheras".
http://en.wikipedia.org/wiki/Hanger_steak
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx  (+ info)

How do I prevent my hands and fingers from swelling when I do long hikes?

---

Someone told me that this swelling is caused by de-hydration - is this true?
are you hiking in high altitudes? try wearing gloves to keep the preasure in your hands and be sure to drink plenty of fluids.  (+ info)

How long does it take for acne to subside after stopping birth control?

---

I stopped about 2 months ago and my face is a war zone. I really don't want to be on birth control because I don't really trust being pumped with artificial hormones. So I'de really rather stick it out and let the acne go away but how long would that take?
  (+ info)

How to store my eau de toilette in wery hot summer days? Can 85 farenheit temperature harm fragrance?

---

I don't need to use it for couple of months. I also have basemesnt but it's wery wet. Even frogs are jumping there. Can i store it there?
  (+ info)

What can I make for supper on a swelteringly hot day like today?

---

I want to make something good for supper without totally heating up the house. I'de like something simple and delicious so I won't be slaving over a hot stove all evening! Any suggestions?
How about panini with a side of cucumber salad? For the panini you can use whatever meats, cheeses, bread, and vegetables you like and just press it on the stove until the bread is crunchy and the fillings are hot/melted. As for the cucumber salad, slice up some cucumbers (and tomatoes too if you like) and dress them with a blend of lemon juice, dijon mustard, dry or fresh dill, white wine vinegar, salt and a pinch of sugar.  (+ info)

What's the difference between "eau de parfum" and "eau de toilette?"?

---

I've seen both on bottles of perfume and such, but I can't find any difference. Does anyone know the literal translations and also what the difference between them is?
Eau de toilette is watered down and cheaper, while eau de parfum is purer and more expensive.  (+ info)

What is the difference between parfum, eau de toilette and l'eau when talking about perfumes?

---

I've always wondered this but been too embarrassed to ask....I've chosen a perfume and it comes in those three different types and was wondering which form to get and why?

Thank you in advance!
theyre all referring to the amount of parfum in each bottle.

parfum has the most actual perfume in it. a couple of sprays of parfum will last you an entire night. its also the most expensive because of the high amount of parfum content in it. there is also eau de parfum which is slightly more diluted than parfum.
eau de toilette is more diluted than parfum. a spray of eau de toilette will last you a couple of hours at most. most people tend to buy eau de toilette versions of perfume because the smell is still reasonably strong but its cheaper than parfum.
and l'eau is the weakest of all parfum dilutions. a spray of l'eau will barely last you the duration of a lunch break. its usually the cheapest but its barely worth your money.

if youre not willing to pay up to a couple hundred dollars for a parfum, i would recommend eau de toilette. the smell lasts reasonably long and theyre usually at the most affordable price. however if youre looking for quality and want to invest in your perfume, i would recommend eau de parfum or eau de toilette.  (+ info)

What is the most unusual food you have ever eaten?

---

I have eaten some unusual foods such as zebra (which tasted very strong), shark (not very nice), kangaroo (nice and tender) but probably the most unusual food I have eaten is gannet. These sea birds are caught, de-feathered and salted. They look a bit like a dirty dishcloth and smell really bad when cooking but they taste OK.

So, what unusual food have you eaten and what did it taste like?
At a barbeque in Kenya, we had zebra, hippo, crocodile, implala, ostrich, snake, barracuda, sailfish....and in Egypt, we had chargrilled scorpion.  (+ info)

How can you get naturally curly hair to look really nice?

---

My hair dries really curly. I would just leave it like that but it gets really big and frizzy. Does anyone have a few tips as to how to get it to de-frizz a bit but still look nice and curly? I do straighten it sometimes but I don't always feel like taking the time. So I was just wondering how to make curly hair look really nice. Thanks!
- Read the book and visit the sites below about curly hair. I did and my once horrible curly hair is now virtually frizz-free ringlets. Now I get compliments on my hair all the time! Straighten your hair- be happy for a day, learn to manage your curly hair- be happy for life!
- To style your hair using the curly-girl method you will need gel, a leave in cream, and conditioner at the minimum. Some less useful, but still nice stuff would be a blowdryer, a diffuser (reduces frizz in curly/wavy hair when used with dryer), and a microfiber hair turban (to dry wet hair while sleeping or in the morning).
-The main philosophy of the curly-girl method is to not use shampoo. This may sound unhygenic but it has actually made my hair less oily and dandruffy. Most shampoos contain some of the same chemicals found in laundry detergent (sodium laureth sulfate, sodum lauryl sulfate, ammonium laureth sulfate, ammonium lauryl sulfate, etc.). They dry out curly hair. Also you shouldn't brush your curly hair dry because it damages the hair and makes it poof.
- Massaging of the scalp with conditioner to remove dirt is all that is needed. It will clean everything but super clingy silicones (cyclopentasiloxane and dimethicone are examples). Then rinse and spread conditioner on the outside layer of hair and the hair at the nape of your neck. Gently comb tangles out with your fingers or a wide toothed comb and rinse with cold/cool water.
- Do not brush/comb your hair after this point because it wil disturb the curl pattern (make sure you already have a part). It is also important to use gel on sopping wet hair and scrunch the hair with your fingers. Make sure gel is evenly distributed everywhere in your hair. If you use too much you can always scrunch out the crunchy texture later.
- Use paper towels or an old t-shirt to gently scrunch some of the water out (generic towels can make hair frizz). You can either let your hair air dry or wait ten minutes and then use a blowdryer with a diffuser. Dry until your hair is almost dry, and then air dry the last bit. Do not touch the hair while it is air drying or it will frizz!
- Use a moisturizing conditioner, such as Kenra Moisturizing Conditioner (found at Ulta) or Activate Hydrating Conditioner (found at most drugstores). The combo of products that I use daily is L'Oreal Out of Bed Weightless Texturizer (comes in a black-colored tub) and then Herbal Essences Set Me Up Gel or Body Envy Gel, but there are more conditioners, gels, etc. on the websites. The products I recommended are my personal favorites and contain no silicones or drying alcohols.
- Your hair may seem worse at first, but it is just adjusting. This may take a couple weeks to begin working. Before you decide to quit shampoo, do a final cleanse with shampoo and stop the use of any products with silicones in them. Hope this helps!

curly forum, shopping, and info.-
www naturallycurly com/curltalk/viewtopic php?t=97420
list of products, care, and more info. about curly hair-
healthycurls awardspace com/index html
based on the book-
www ylcf org/gotcurl/
book-
"Curly Girl" by Loirane Massey
(replace the spaces with periods in the website addresses)  (+ info)

---

---

• Home
• Our method
• Usage examples
• Index

• Statistics
• Contact

---