I recall having dined in what
was then Halifax's poshest hotel and having the seafood
platter, the taste of whose shrimp breading I can stll
conjure up in my head across over 40 years.

I was surprised how few in number the seafood places were in St.
John's, Saint John and Halifax, and how mediocre but expensive they
were. I ate far better and cheaper seafood in both Ottawa and
Edmonton.

The first, I'm not surprised at, as they're Newfies. The third,
well, I've not the greatest regard for the tastes of Halegonians.
New Brunswick, though, should have enjoyed a bit of a renaissance
owing to its high-tech investments; the late lamented Nicholas
was an acquaintance of the premier who facilitated this; he spoke
highly of the progress made during the '90s and '00s (though he
did not go so far as to endorse the quality of the food there).

Title: Crunchy Coating for Chicken, Fish, or Pork

I'd say noes to everything but the starches
The cheese is a bad idea

I like using seasoned flour rather than batters and of the above I
would use only the garlic powder (along with salt, pepper, mustard
powder and some thing green, possibly dill if for fish, Italian
mixed herbs for chicken and sage or savory for pork).

All agreed (except for dill), but you have to be careful with the
garlic powder, as it scorches too.

The Glaswegians might be inclined to dispute that. https://en.wikipedia.org/wiki/Deep-fried_Mars_bar

I was wondering when this would come up! I was going to if nobody
else did.

We do have Presbyterians lurking about here.

... As weird as vegetables magically suspended in Green Jell-O.

Not difficult to do, nor magic. What would be more magical
would be to have things of the same sort suspended at
different depths. I'm thinking of, say, little Swedish-fish-
looking bags of liquid made with fish stock of different
densities and flavors in a nice light blue aspic.

Turkish Chicken Kebabs with Aleppo Pepper
categories: middle eastern, poultry, main
servings: 6

1 1/2 Tb aleppo pepper
1 c Greek yogurt
3 Tb olive oil
2 Tb red wine vinegar
2 Tb tomato paste
2 ts kosher salt
1 ts black pepper
6 garlic cloves, minced
1 lemon, thinly sliced
1 lemon, cut in wedges
1 kg boneless chicken thighs, in 1 1/2-in pieces

Mix aleppo peppers with 1 Tb warm water, let stand 5 min
and mix into a paste.

Combine yogurt, oil, vinegar, tomato paste, kosher salt
and black pepper in a bowl, stir in Aleppo paste, then
stir in garlic and lemon slices; reserve about 1/3 c
marinade to glaze kebabs during grill time, then mix in
chicken; cover and chill at least 15 min.

Remove chicken from marinade, discard marinade.

Place chicken on skewers and grill, baste with reserved
marinade, grill until golden brown and cooked through.
Turn skewers occasionally 10 to 12 min total.

BakinBaby on food.com
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