This ‘Unlikely’ Cook Earns His Wings In the Kitchen - portable charcoal grill stand
Craig in Krabs in heap1979 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.To keep these articles as they appear initially, the Times will not change, edit, or update them.There are occasional copywriting errors or other problems during the digitization process.Please send a report of such issues to archid_feedback @ nytimes.com.STAMFORD, CONN.There is a long-standing concept in my mind that I can judge from a person's profession whether he may be a good cook.I will include doctors, lawyers, actors, painters, musicians and baseball players in the "possibilities" category.In the "no" category, I will put stock brokers, university professors (especially mathematicians), sculptors, computer analysts, people who like to climb mountains, and football players together.And airline pilots.A few years ago, I started a casual, irrelevant letter with a man named Arthur grauka.I once wrote about a food I like but rarely eat: soft shell clams, also known as steamed cage clams.I explained that according to my taste, the taste of clams is a godsend.But I'm allergic to any form of gray in the food, I haven't had a soft shell variety of clams yet, it doesn't have at least a bit of sand or silt, which destroys the fun of the dish.He replied that I know nothing about clams that remove sand and silt.In the course of our communication, I decidedGlowka is a passionate environmental activist (his main gripe is the pollution of the Hudson River), an athlete and writer who sometimes gets up at 2 in the morningM.to go fishing.He likes to cook.He is also a freelance writer and has published several articles.One day recently, I passed by his home in Stamford and visited him by the way.It's almost noon. after the traditional greetings, sir.Glowka invited me to join him for lunch with his wife Marion.He is ready to make his favorite dish with basic Russian dressing (mayonnaise and ketchup)-grilled fish.In memory of the meeting, he prepared a pot of light dishes and soft-shell clams, Marini ere style.It turns out that the meal was a lot more complicated than he or I planned,Glowka's enthusiasm is hard to suppress.After drinking a glass of white wine before the meal, he was shocked.Not only is he an environmental activist and athlete, he also earns bread every day as a hat.Eastern Airlines in Tyne.He has been flying to the east for more than 20 years.This is so much for my casual approach to using a person's profession as a guideline for cooking potential."I travel everywhere...Caribbean, Mexico, Canada ."Glowka said.But his favorite hops are shuttle flights to and from New York, Boston, or Washington."It makes me go home more often."He remembers a smoker at home. he Also hangs a blue fish.He left for a moment and came back with a blue fish fillet.He also reignited the charcoal fire he lit a few days ago.When we chewed the irresistible smoked blue fish, he said the airline's captain could bid for certain flights.He always asks for breakfast."I am an early man.I got up in front of the sun and got on board ."Glowka said.He is sure that Stamford has the best fish and shellfish in the world."From the beach to the bottom of the sea, there are veritable pots of fish and marine life."Even in winter, I can do ice fishing for pickerel, yellow bass, trout and Big Bass in freshwater lakes and reservoirs," he said .".The fish and seafood caught by the captain throughout the year are really impressive: cod, flounder fish, black fish, weak fish, clams.He said, "but basically, I am a tr of low tide.You can sprinkle some muck on the beach and pick up some hard and soft clams, mussels and razor clams --Not only is it your own table, it's also a bait.As he spoke, he wrapped a piece of blue fish in tin paper to prove it."If you wrap the fillet with foil without oil or seasoning, you can grill it on charcoal, when it is cooked and packed, the skin of the fish will stick to the foil and fall off when you remove the foil, "he said.Mr.Glowka threw the fish on the hot grill, and sure enough, when the fish was finished, the skin fell off as mentioned earlier.The fish has no seasoning, and it is delicious with melted butter and garlic sauce.When he worked, he said he became an environmental activist only because he was committed to nature.He holds a forestry degree and is a founding director of the Hudson River Fishermen's Association and a member of the PCB advisory committee of New York state.PCB is the abbreviation of PCBs and is widely used in the manufacture of Transformers, paints and many other products."PCBs are just part of a national tragedy that destroys fish life in the Hudson River, the Great Lakes and the country's major river systems," he said .".I asked Mr.If he ate food from the airline, he replied, "of course.I have no complaints about it.We get the same as the passengers.However, he revealed that most of the crew prefer to eat tourist snacks."It's a good compact food, not the delicate food they offer in first class," he explains ."."The View at the meal was the best in the world.”Mr.Glowka, 48, is a person who has a lot of interest in the past and now.He was a commercial diver. he was a candidate for an astronaut and ran a diamond mine in Brazil.He had a seven-year-old eel named Yili swimming in a tank in his library, and a pet chipmunk crawling around his desk.By the way, he has collected books and literary works of fish on the east coast of the United States.By the way, the way he makes soft shell clams with sand and silt is simple.He put the clams in an iron cage and dragged the clams over the water for several hours while fishing.Before leaving, I took a look at Glowka larder with homemade mackerel fish on crocks, which were kept for weeks, pickled fish, bones for a whileAs for his cooking habits.Glowka says everything he does is simple and quick."This is the way it must be.Time is the most important thing I have.This is a sample of the Glowka kitchen.1 quart washed mussels1 quart washed soft shell flap 8 tablespoons butter cup, chopped 1 clove garlic, chopped 1 teaspoon crushed dry Oreo1.Prepare the green mouth and clams for standby.2.Place the butter in the kettle and heat it with a suitable lid.3.Add onions, garlic, oregano and cook for about five minutes under low heat.4.Add wine and bring it to a boil.5.Add the green mouth and clams and cover them tightly.Turn the heat high.Cook, shake the kettle and re-distribute the mussels and clams occasionally.Cook for six to eight minutes.Eat with melted butter.Output: 4 copies.1 portion of blue fish fillet, pounds pound, 1 portion of small onion peeled and bone removed, cut into rings cup ketchup cup mayonnaise.1.Preheat the oven to 350 degrees.2.Use tin paper as a bait.Skin the fish down.3.Put onion rings on top of the fish.Mix the ketchup with mayonnaise and scoop the mixture onto the fish.Smooth it over.Bake for 12 minutesAdvertisement4.Remove the fish from the oven and cover it with foil until it is ready for consumption.Output: 4 copies.1 fish, such as blue fish or striped bass, to the bone, but the skin is left, about 1 pound of melted butter, 1 teaspoon of chopped garlic, optional.1.Charcoal Grill for barbecue.2.Wrap the fish with heavy aluminum foil.Fish in tin paper can be added directly to the grill.However, it is better to package the fish in a portable metal fish grill with hinge edges.3.Put the fish wrapped in foil on the coal.4.Cook for about 10 minutes, turn the fish two or three times and open the foil.In theory, the fish skin is attached to the foil and falls off when the foil is removed.Pour melted butter and garlic on the fish if needed.Output: 2 to 4 copies.1 thick unsealed sashimi with intact skin, about ipoundsalt1 egg in shell 2 tablespoons soy sauce.1.To make this dish, you need a family smoker, both impromptu and commercially available (see notes ).2.Put enough water in the bowl to cover the fillets.3.Add about half a cup of salt and stir and dissolve.Add the egg in the shell to the salt water to see if it floats.If not, add more salt and stir and dissolve.Add enough salt to make the eggs float when added.Remove the egg.4.Put the fillets in the refrigerator for the night.5.Remove the fish fillet and pat it dry.Dip in soy sauce.Hang the fillet on the smoker and smoke for five hours.It takes about two pots of tobacco to smoke.6.Remove and discard skin and scales.Serve, cut or cut the fish.Output: 4 or more.Note: One of the best family smokers has a subtitle.It was made by Luhr Jensen and Sons.The cost is about $44.Information purchased by mail can be obtained by writing to Luhr JensenO.Box 297, Hood River, Ore.07031.Advertising the best smoking food fries is the heart of Hickory in Kingsford, which is available in many hardware stores.Scale around 5 pounds of the fish and remove the fillets.Cut the fillet into one-inch cubes and rinse it clean.Drain.Put two cups of Jewish salt and a gallon of water into a plastic bucket.Add a pair.Let's sit in a cool place for 24 hours.Combine two quarts of water with two quarts of white vinegarVinegar must contain at least 5% of acetic acid.Add a cup of brown sugar and half a cup of pickled spices.Stainless steel that makes boiling.Let's calm down for 30 minutes.Remove from the high temperature and cool.1 quart of onion slices.Prepare two cups of sliced carrots.Make a layer of onion, a layer of fish, a layer of carrots in a pottery or glass jar.Continue making layers until they are filled with tanks or jars.Pour the cooled pickling liquid with spices on the fish until it covers the top floor.Shake to remove the bubbles.Add a rib of celery and seal it tightly.Refrigerate.You can eat it in a week.Three weeks later, the little "y" bone dissolved.The fish will be kept in the fridge for about six months.About a gallon of pickled fish.If you have the ability, bleed the fish when caught.To do this, just cut off the tail of the fish and hang its tail side down.Cut the fish into pieces.Make a layer of fish fillet in a can.Add Jewish, iodine-free salt cover.Continue to make fillets and salt until all fish are used.Cover and press down with round wooden weights.Let's stand in a cool place for a week or chill.At that time, salt water will accumulate.Remove the fillets and rinse them clean.Drain.Put the fillets back in a clean tank.Mix four cups of Jewish salt with a gallon of water.Stir and dissolve.Pour this over the fillet and cover it.When preparing for cooking, remove as many fillets as you need.Soak in cold water for a few hours.When the fillets stand, change cold water several times.Advertising output: varies depending on the number of fish used.A version of this file was printed on page 6 of the New York edition on September 5, 1979, with the title: the "dislike" chef earns wings in the kitchen.