Long Islanders and whole fish

October 9, 2008

Two recent columns on why local restaurants don't serve much local fish generated a number of reader comments:

Recent columns

• BURNING QUESTIONS: That feather problem with kosher chickens

  October 2, 2008

  Kosher chickens seem to have more feathers still attached than do non-kosher chickens. The skin is often torn as well. Why?

• That feather problem with kosher chickens

  October 2, 2008

  Kosher chickens seem to have more feathers still attached than do non-kosher chickens. The skin is often torn as well. Why?

• Erica Marcus: Diners have bone to pick with fluke

  September 25, 2008

  Why do Long Island diners seem to prefer salmon and tilapia to local fluke and bluefish?

• Diners have bone to pick with fluke

  September 25, 2008

  Why do Long Island diners seem to prefer salmon and tilapia to local fluke and bluefish?

• Why don't LI eateries serve more local fish?

  September 18, 2008

  Why do local fish restaurants serve so little local fish?

• BURNING QUESTIONS: Why don't LI eateries serve more local fish?

  September 18, 2008

  Why do local fish restaurants serve so little local fish?

• Is it safe to slow-cook pork at 250 degrees?

  September 11, 2008

  My husband and I are at odds regarding "slow cooking" ribs. He wants to cook them in a 250-degree oven for four hours. I think this is a health risk. I called a food-safety hotline and was told that cooking pork below 325 degrees is akin to "incubating" any bacteria that may be present and that, of course, the meat itself needs to reach 160 degrees. What is the difference between this method and slow-cooking in a Crock-Pot? -- Sabina Davis, Westbury

• BURNING QUESTIONS: Is it safe to slow-cook pork at 250 degrees?

  September 11, 2008

  My husband and I are at odds regarding "slow cooking" ribs. He wants to cook them in a 250-degree oven for four hours. I think this is a health risk. I called a food-safety hotline and was told that cooking pork below 325 degrees is akin to "incubating" any bacteria that may be present and that, of course, the meat itself needs to reach 160 degrees. What is the difference between this method and slow-cooking in a Crock-Pot?

• Making the most of abundant zucchini

  September 4, 2008

  Help! I'm drowning in zucchini.

• BURNING QUESTIONS: Making the most of abundant zucchini

  September 4, 2008

  Help! I'm drowning in zucchini.

• Erica Marcus: Making the best of tomatoes

  August 28, 2008

  Late August reminds us of what real tomatoes taste like, whether we grow them or buy them at a local farm stand or farmers' market. Here are some tips on making the most of tomato season:

• How to build a better kebab

  August 21, 2008

  What's the key to successful kebabs?

• Burning Questions: Some sage advice for Mrs. Dash

  August 14, 2008

  What's wrong with Mrs.Dash?

• BURNING QUESTIONS: What else is in canned tomatoes?

  July 31, 2008

  It seems that every brand of canned tomatoes, except Rienzi, lists citric acid in the ingredients. What is citric acid, and why is it in canned tomatoes?

• Shade-grown coffee one of many varieties on shelves

  July 17, 2008

  What is shade-grown coffee?

• Is parlor ice cream really homemade?

  August 8, 2007

  How do ice cream parlors make their "homemade ice cream"?

• When to cover - or uncover - a pot

  September 14, 2005

  Why do some recipes call for the pot to be covered, others for it to be partially covered or uncovered, while some recipes don't say anything about covering the pot? -- Emily Berleth, Brooklyn