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Rings and Crumbs Newsletter - Thanksgiving 101

Happy Thanksgiving!

We are officially on the downhill slide to the New Year. Take a deep breath, you may not be surfacing for a while, yet.

This month's newsletter is all about helping you out and making your Thanksgiving as stress-free as possible. We have a timeline, troubleshooting tips, fault free gravy, and an incredible recipe for German Chocolate Cake.

Clare and I want to let you know how thankful we are for all of you readers. Have a deliciously decadent and safe holiday!

Ted and Clare

Thanksgiving Timeline

The best way to de-stress your life during the upcoming holiday is to spend a little time planning. Here is a schedule to help you serve a delicious dinner while holding on to your sanity.

Three weeks before

Get out all of your cookbooks and begin deciding what you would like to prepare. This may not be the time to experiment with a fancy dessert or an especially involved side dish if it takes you away from other tasks.

Take into consideration the number of guests that you will be serving and what, if anything they will be bringing. You want to have a well balanced meal, not four different kinds of potatoes. Also consider the cooking temperatures of each dish. Choose dishes that can share space in the oven.

Two weeks before

This is the time to figure out the size of the turkey that you will need to feed your guests. (see troubleshooting below). A fresh turkey can be picked up close to the actual holiday but you might want to call the market and reserve yours now. This saves you from having to store a huge frozen bird in the freezer, as well as the time it takes to thaw it out.

The weekend before

Make your shopping list, and be sure to quantify the amounts. In other words, if one recipe calls for 6 cups of flour and another 3, you don't want to rush to the store at the last minute. Also think about the beverage you want to serve. Pick up a few bottles of your favorite wine at the same time. 

Grocery stores are always crowded this time of year, so allow yourself plenty of time and expect delays. Keep your cool. 

Don't forget the extras like aluminum foil, storage containers, dish washing liquid, etc.

Tuesday

Now is the time to prepare anything that is served chilled. Things like cranberry sauce and chilled pies can be prepared, stored in the refrigerator and forgotten about until Thanksgiving.

Wednesday

Take a final inventory. If you need any last minute items, today is the day to make that last dash to the store. 

This is also chopping and washing day. Any vegetables that need to be chopped or washed can be dried and stored in the refrigerator until they are needed. Prepare your dressing up to the point of cooking, place in a baking dish and refrigerate. The dessert can be prepared and baked at this time.

Thanksgiving day

OK, so you forgot the cream. Get a guest to help you out. Most are more than happy to assist. 

Start the turkey. While it is roasting, prepare the side dishes.

While the turkey is resting, make the gravy (see below). All of the last minute dishes can be assembled. This is also the the time to warm up anything that was prepared in advance.

While you are eating, place the dessert in a warm oven and let it heat up.

Perfect Gravy Every Time

Pan juices from the turkey and roasting pan

1/4 cup dry white wine

4 tablespoons unsalted butter

1/2 cup all-purpose flour

5 cups turkey or chicken broth

1 teaspoons kosher salt

1/4 teaspoon black pepper

Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.

Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.

If Your Gravy Is Too Thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens.

If Your Gravy Is Too Thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

Transporting Food

How many time have you sat in a car with a towel in your lap and a hot casserole wrap inside? You pray at every turn that you are not wearing that casserole by the time you reach your destination. Here are some tips that will keep your blood pressure down and your pants clean.

Hot casserole

Place a box on the floorboard of the car. On the bottom of the box put a folded towel and place the casserole on top of the towel. Then ring the casserole, sides and top, with another towel. This will protect against shifting and soak up any spills that may happen.

Hors d'Oeuvres

Take a clean dish towel and tape it to a a baking pan. Place the individual items on the towel and then cover the entire pan with plastic wrap. To keep the pan from sliding all around the trunk, try sitting it on a nonskid rubber mat.

Pie

If you don't have a cake or pie carrier try this set up - a little complicated but it protects the crust. Using double sided tape to attache the pie plate to a baking sheet. Cover the pie with a bowl large enough to completely surround the pie without touching it. Then tape the bowl to the baking sheet so it doesn't budge.

Cold items

The best insulator for cold dishes is newspaper. Place your cold dish in a box or insulated bag and surround it with crumpled up newspapers. It you have ice packs, place them on top of your dish. Cold air sinks and this will help keep the dish refrigerated.

Thanksgiving Guest Etiquette

Don't add to the stress level of your host by scrambling around in their kitchen looking for what you need. Follow these simple rules of potluck etiquette.

1. Make sure you know the guest count and prepare an appropriate amount of food.

2. Assume that the kitchen will be in use when you arrive, so try and arrive with your dish fully prepared and ready to serve.

3. Make sure you have all of the necessary utensils to serve your dish. Don't forget serving spoons, cake plate, knives etc.

4. Now step back. Allow the host to orchestrate and simply follow their directions.

How to Carve a Turkey

1. Place the turkey on a board or platter. Make sure to catch all of the juices.

2. Separate the leg and thigh from the breast by cutting through he skin that connects the two until you reach the joint. Cut through it to remove the leg.

3. Try to remove the breast meat in one piece. Start at the center line and slice down one side as close to the breast bone as possible. Slip the knife under the breast meat and remove it from the carcass.

4. Now you can easily slice the breast meat for serving. Just thinly slice the meat the transfer to your serving dish.

5. Separate the thigh from the leg (drumstick) and place them on the platter. Detach the wing and transfer it to the platter. 

6. Now repeat for the other side.

The Leftovers

1. Store all leftovers in clean airtight containers.

2. Smaller portions cool faster than larger, so divide your dishes into more manageable amounts and place them in the refrigerator. Try and begin refrigerating the leftovers within about two hours of cooking. It is not necessary to let piping hot items cool before refrigerating.

3. If you have prepared stuffing, remove it from the cavity before storing.

4. Never store food in cans. This can result in a metallic taste left in the food.

5. Make sure the cool air in the refrigerator can circulate by not overstuffing it.

German Chocolate Cake Recipe

For cake layers

• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1 large egg yolk
• 3/4 teaspoon vanilla
• 1/8 teaspoon almond extract
• 3/4 cup boiling-hot water

For filling

• 14 ounces sweetened flaked coconut
• 8 ounces coarsely chopped pecans (2 cups)
• 28-ounces, 2 cans sweetened condensed milk
• 2 tablespoons vanilla

For glaze

• 2 1/2 sticks unsalted butter
• 10 ounces fine-quality semisweet chocolate
• 3 tablespoons light corn syrup
•   

• Make cake layers:
  Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

  Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

  Make filling:
  Reduce oven temperature to 325°F.

  Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

  Increase oven temperature to 425°F.

  Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

  Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

  Make glaze while milk is baking:
  Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

  Assemble cake:
  Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

  Chill cake until firm, about 1 hour. Transfer cake to a plate. 

Handling Thanksgiving Personalities

These humorous, yet all too accurate tips are reprinted from Real Simple Magazine.

While you can't control the actions of your role-playing relatives, you can at least control your own reactions. Here, authorities on etiquette and family dynamics offer strategies for handling a tableful of problem personalities. As for you, just keep up the good work.

The "Constructive" Criticizer

Often Heard Saying: "When I was in your situation, I knew exactly what I had to do."

The Offense: Gives you unsolicited advice about everything from raising your kids to raising your hemline. 

Your Course of Action: "The criticizer relies on his ability to bait you," says etiquette consultant Sue Fox. Don't take the bait: Thank him, point out facts he may have overlooked, and move on. If he keeps offering barbed comments disguised as advice, author Caroline Tiger suggests cutting him off with a breezy "Don't worry about me — I'm fine!"

The Slacker

Often Heard Saying: "Yup, just a sec...I'll be riiiight in."

The Offense: Refuses to help with the cooking, cleaning, child care, or even candle-lighting. 

Your Course of Action: "Entertain the possibility that this person doesn't realize anyone needs help, or perhaps he's worried that if he were given a task to complete, he'd fail," says Tiger. Give him precise instructions, something like "Vincent, it would be a great help if you went ahead and started rinsing the dishes. Let me get you an apron." 

The Cheerleader

Often Heard Saying: Anything with exclamation points. "Hey, guys! Let's bundle up and go caroling in the snow!" 

The Offense: Hurls herself into the holiday spirit, donning seasonal sweaters with more doodads than a junk drawer. 

Your Course of Action: If you're not in the mood or if her joyousness feels forced, the cheerleader can be extremely irritating, says Fox. Don't attempt to dampen her good cheer (she likes being the center of attention), but don't let her cow you into wearing felt antlers to the table, either. Just keep your distance. 

The Exaggerator

Often Heard Saying: "The Feds said the raid could not have gone down without my tip." 

The Offense: Chronically oversells achievements, work situations, children's accomplishments, size of fish caught. 

Your Course of Action: "It's rude to embarrass a guest who might be exaggerating due to feeling insecure," says Tiger. "A little hyperbole on his part isn't too much for you to endure if it makes him feel more comfortable." Besides, everyone else at the table probably sees right through him, too, psychologist Barry Greenwald points out. 

The Martyr

Often Heard Saying: Nothing. She's still in the kitchen, slaving away over a hot stove. 

The Offense: Lets everyone know just how many potatoes she had to peel — and shows the blisters to prove it. 

Your Course of Action: When she begins listing her suppertime sacrifices, interrupt with "And that is why you deserve to relax for the evening." All you can do is ask if she needs help — if only to assure yourself that you tried. "She is obviously getting something she needs out of this, be it satisfaction or superiority," says Tiger.

The Passive-Aggressor

Often Heard Saying: "Whatever you think is best."

The Offense: Follows every shred of opinion with a question mark. Knows what she wants but tells you after the fact. 

Your Course of Action: "This person is wounded because you haven't been able to read her mind," says psychologist Barry Greenwald. Her behavior is a subtle manipulative device that she is probably totally unaware of. Get past the after-the-fact guilt and ask her to be clear the next time. Say something along the lines of "If you let me know next year what kind of pie you prefer, I'll put it on the menu." 

The Oversharer

Often Heard Saying: "The doctor doesn't know what it is, but it itches like a mother...want to see?" 

The Offense: Passes around gory details like so many candied yams. Doesn't know what is appropriate table talk. 

Your Course of Action: "Often this person makes many social blunders and believes people want to know what he has been through," Greenwald says. Gently change the subject. Author Caroline Tiger suggests offering a related topic, such as "I hear sciatica can be very uncomfortable — especially when you're pregnant. Grace, when is your daughter-in-law due?" 

The Whiner

Often Heard Saying: "Help! My string beans are touching the gravy!" 

The Offense: Makes it known that nothing is right — or as good as it was in December 1984. Complains about everything from the fork tines to the figgy pudding. 

Your Course of Action: "Most malcontents are not a threat and don't require you to do anything but continue being your usual friendly and polite self," says etiquette consultant Sue Fox. They play the victim role as a way to get attention. Disregard their attempts to get you to share their foul mood, she advises. 

The Bully

Often Heard Saying: "Everyone knows you got the beauty and your brother got the brains." 

The Offense: Doesn't pick on people his own size. Hurts others' feelings. 

Your Course of Action: The bully uses mockery as a way of connecting with others. Don't play his game — he probably has an arsenal of experience dating back to his days of milk-money thievery. But do stand up for yourself, and don't back down. Fox suggests using humor to make light of his seriousness: "And you obviously got the charm." 

The Busybody

Often Heard Saying: "Got a bun in the oven yet?" 

The Offense: Annually asks when you are going to get a man, get married, get pregnant, or get a life. 

Your Course of Action: The busybody wants to feel superior to you by making you feel insecure. In response to her nosy inquiries, ask politely why she is asking — and smile, advises Fox. This usually embarrasses the busybody enough to make her drop the question. Sarcasm also works, says Tiger. Simply look aghast, pause, and reply, "Oh, my gosh, I forgot!" Then move on.

The Pontificator

Often Heard Saying: "Just a second, dear — I'm not finished making my point. As I was saying..."

The Offense: Dominates the conversation. Doesn't let anyone get a word in edgewise.

Your Course of Action: This person finds himself fascinating, never mind what others think. "Seat him near those who will be least affected by his constant drivel — children, for example," says author Caroline Tiger. Steer the conversation away from topics he typically waxes poetic about and toward ones that somebody else is expert in. 

The Gossip

Often Heard Saying: "That's not what I heard." 

The Offense: Spreads family "secrets" like butter on bread. 

Your Course of Action: "Gossip is unavoidable and, for the most part, benign," says etiquette consultant Sue Fox. "It's just everyone's way of showing they're interested in other people." There's no need to scold guests for livening up the conversation with a few juicy details. If someone's gossip is extreme and mean-spirited, however, think about not inviting the infectious person next year, psychologist Barry Greenwald says. 

The Emotional Wreck

Often Heard Saying: "I just need closure."

The Offense: Goes to pieces whenever the family comes together.

Your Course of Action: Give this person a chance to vent before you all sit down to supper. Assure him that you know he is going through a difficult time, and say that you want to hear all about it, author Stephen Covey suggests. Let him know you are free to listen anytime you're able to give him your full attention — in other words, not between the soup and salad courses.

The Grinch

Often Heard Saying: "Kids, don't get too comfortable — this is just a pit stop."

The Offense: Hates everything. Doesn't get that whole "quality time" thing. Prefers the game on TV to the gathering in the next room.

Your Course of Action: Let him know he can RSVP with a no, "since I know how hard these kinds of get-togethers can be for you." If you want to spend time with him that day, try a gentle plea, like "I'd love to catch up with you — how about turning off the game and going for a quick walk?" Specify an activity with a time limit. 

The Drunk Uncle

Often Heard Saying: "Less mixer, more liquor." 

The Offense: Makes it tempting to switch to sparkling cider for the sake of a peaceful dinner.

Your Course of Action: Communicate ahead of time that drinking will be limited this year, Covey says. Ask specifically for this person's cooperation. If he insists on getting drunk, take him aside and ask that his drinking be done elsewhere. In this situation, you might try having someone with influence over him — his wife, his father — step in and negotiate. Most important, Fox says, make sure he gets home safely. Arrange for transportation if necessary.

Thanksgiving Troubleshooting

1. What size turkey? The rule of thumb here is 3/4 to a pound of turkey per person. If you are a person who loves turkey leftovers, then opt for slightly more, maybe an additional 1/2 a pound. If you know that your crowd is going to be huge, think about getting two smaller turkeys. They thaw and cook faster, and they tend to be more moist.

2. The turkey is still frozen. Place the turkey in a bath of cool water, this will cause the bird to thaw faster. We use a large cooler or one side of a double sink. You should allow about a half an hour per pound. If possible, change the water about every 30 minutes or so. Thawing a turkey at room temperature is not recommended for health reasons. Thawing a turkey in the refrigerator takes about 5 hours per pound. Allow yourself plenty of time.

3. What about basting? Most cooks agree that basting is only a skin treatment. It facilitates browning and crisping. You can skip basting by generously rubbing the turkey with oil or butter before placing it in the oven. Remember, if you insist on basting, allow a little extra cooking time. Every time you open the oven door you allow the heat to escape.

4. When is the turkey done? The best way to know is to insert a thermometer into the center of the thigh. When that meat has reached an internal temperature of 180 degrees, the turkey is done. Meats will continue to cook even after they are removed from the oven, and the temperature will rise a few degrees while it sits on the counter.

5. Transferring the turkey. It's big, it's hot. it's slippery. A roasting rack is the easiest, but they can be pricey. An easy alternative is to scrunch up aluminum foil in each hand to protect from the heat and lift the bird from the pan. Try to lift from each cavity, don't grab a leg and pull.

6. How to keep the turkey warm? Allow the turkey to rest about 20 minutes after you take it out of the oven. Of course, this means that the meat will cool, but it helps to settle the juices and makes it easier to carve. Before placing the sliced turkey on the platter, run the dish under very hot water so it does not further cool the meat. Also, hot gravy can solve the problem of cold meat.

7. Kitchen not big enough. Try solving this problem when you are choosing your menu. Prepare dishes that can be placed side by side in the oven. Remember that you only have a limited number of burners, so limit your side dishes, or cook in shifts. For instance, cook mashed potatoes ahead of time and keep them warm in a bath of hot water. 

8. The gravy looks good but has no flavor. Reach for the fortified alcohol. Don't drink it, although that may help, add it to your gravy. Port, sherry and madeira will add richness to most any sauce. The drippings can be made more flavorful, by adding seasonal fruits or vegetables to the cavity. After cooking, remove and purée them for a gravy that is thick and flavorful.

9. Let go and delegate. Even though you may be running around like a chicken with its head cut off, it is sometimes easier just to do it yourself. Therefore, think of a series of non-cooking tasks that your guests can do. Putting ice in the glasses, opening the wine, making the coffee. Or better yet, tell helpful guests to stick around until clean up time.

10. The dreaded clean up. Enlist the family to start washing some of the dishes while you are still preparing the meal. If possible, get the cooking dishes out of the way. That just leaves the eating dishes for after the meal. Sometimes, though, this just isn't feasible, so at least put dishes in to soak. An inch or two of water can make a big difference. If you are using the good stuff, heirloom crystal and china, line the sink with a towel before washing. This pads the bottom for all of the helpful butter fingers. 

11. Remember to take the time to be thankful. Guests... your host has just given you a wonderful gift. Make sure you express your appreciation. And hosts.. you have continued an American tradition. That table weighted down with food demonstrates how truly blessed we are.

A Big Slice October Newsletter

Life's a Banquet, Grab A Big Slice!Welcome to our October Edition of Rings and Crumbs.

The most popular requests we get at A Big Slice are for Halloween ideas. And we love Halloween. I can't explain why it has taken so long, but here it is.

We have created an entire section of the website for this holiday. But for the time being, it is not open to the public - it is just for you, our subscribers.

You will find recipes for pumpkin biscotti, red velvet ghoul cakes and a delicious appetizer, sweet potatoes and sausage in a maple sage sauce... delicious!

Plus we have decorating tips including spider napkin rings, pumpkinhead place card holders and scary bottles of potions. There are step by step instructions as well as designs that you can print directly from our site.

All this and a little Halloween history and trivia. We hope you enjoy all of the spooky things we have concocted.

To view the Halloween section, click here.

Happy Halloween

Clare and Ted

Rings and Crumbs - A Big Slice Newsletter for September, 2008

Welcome to our September edition of Rings and Crumbs - the new and improved A Big Slice Newsletter. A Big Slice is proud to introduce A Year of Wine. These radio spots are chock full of information on wine and food pairings, including the recipes! Please take a listen. Clare gives you three recipes this month: Chicken Parmesan, Cornmeal Crusted Grouper and these exquisite little cookies from Paris, macarons (not to be confused with macaroons). Ted has some tips for a successful yard sale and a quick guide to making sure you get the freshest fish at the market. Pass the word! And Grab A Big Slice!

Clare and Ted

A Year of Wine

Would you like to know what wine to pair with a dinner omelette? What exactly is Moscatel de Setubal? Do you remember the French Paradox? No? Well then we have a treat for you! All this and more is on A Year of Wine. These one minute radio spots are a treasure trove of useful and fun information about wine and food. Plus with every paring we include the recipe! Click here to begin listening and stay tuned, there is much more to come.

Chicken Parmesan Recipe

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (beware of oil splashing), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

2. Preheat the oven to 450 degrees F.

3. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

4. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

5.Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Quick Guide to Buying and Preparing Fish

Fish is such a great option for a lighter dinner. It is healthy and quick to prepare. Still there are many of you out there who are completely intimidated with it comes to buying and cooking fish. The following guide might help.

1. Find out when the fish arrived at the store. In many stores fish arrives fresh on Wednesdays and Fridays.

2. If possible smell the fish before buying. This is one of the best indications if the fish is fresh. The odor should be sweet and clean, with no strong fish smell.

3. Examine the flesh of the fish. Cracks indicate that the fish is drying out. Make sure that the skin does not feel slimy.

4. Even through the packaging you can press the meat to see if it is firm and will spring back to shape. If it does not them the fish is old and beginning to break down.

5. Cook the fish on the day you buy it. Keep the meat as cold as possible on the way home from the store by packing it is a shallow container with ice.

6. Count on about six ounces per person when serving. This is just the edible meat. If serving whole fish add about another six ounces.

7. delicate - sole, flounder, turbot, plaice and fluke. Delicate fish will break apart easily and should be treated gently. Usually these are sold as fillets are are best poached or baked.

8. medium - trout, catfish, salmon, mahi-mahi, grouper, snapper and tilapia. The meat is firmer and incredibly versatile. You can bake, broil, pan fry or grill with success.

9. firm - pompano, amberjack, tuna, shark and swordfish. The texture of these is going to be meatier and they tend to respond best to high heat cooking, such as grilling or pan frying.