>  ML>  your average Kingfish is a Scombridae ,,,
>  ML> My eyesight just made up a new and nonexistent order
>  ML> of fish, the rhombiformae.
> Perhaps it does exist; maybe the diamond darter is a member of it.

On some level, no doubt. As far as the keepers to the
keys of the nomenclature system, I doubt. Of course the
younger generation is getting to that total ignorance
state that Orwell predicted.

>       Title: Lithuanian Braised Lamb with Mushrooms

A sort of proto-stroganoff, but boiling the meat
beforehand is an interesting wrinkle. Browned meat
is generally better than unbrowned meat, but there
are many folk traditions that don't do that. I
had a conversation with a first-generation Italian
American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

> ... What good is an obscenity trial except to popularize literature?

Rombo chiodato al forno - baked turbot
categories: Italian, fish, main
Serves: 3

1 kg turbot
400 g cherry tomatoes
400 g potatoes
40 g green olives, stoned
40 g black olives, stoned
1 Tb dried chives
1 Tb dried parsley
6 fl dried white wine
1 1/2 Tb extra virgin olive oil
salt

Prepare turbot.
Make a cut on its ventral side, the lightest side, near 
the gills, and remove its viscera.

Cut its fins all around and remove its tail.

Wash your fish very well under running water and remove 
all slimy parts. Pat dry excess water.

Prepare for baking.
Distribute olive oil in a large baking pan. Pour in cherry 
tomatoes. Add green and black olives. Peel potatoes and cut 
into chunks. Add.

Salt the inside of turbot and add a little herbs.
Spread remaining herbs over other ingredients and salt.
Put turbot on top.

Bake for 10 min. Remove from the oven and pour in wine.
Place your pan in thereturn to ovenn and cook for 40 to 
45 min, basting often. Serve at once.

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