• Welcome to the food-ventures of the Cooking Nerd. Not a gourmet by any measure - just a nerd who loves exploring the world of food, and experimenting in the kitchen. Come see all the culinary stupidity she is about to commit at the Laboratory of Edibles.
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White bass steamed with umeboshi (pickled plum) and garlic

White bass is a fresh water bass, and kind of a fishy fish. If you find tilapia fishy (I don’t), this may be a bit fishier than tilapia for you. But the meat is also slightly fattier and juicier, plus it is cheaper than the market tilapia. It’s actually not fishy when cooked with some stronger but [...]