Some of you may recall that in one episode of The Fish Fishburne Show, a woman named Eve appeared as a guest. Well…the response to that show has been completely overwhelming, so we decided to invite her to post any thoughts or comments on Fish’s Blog. When she refused his calls…we simply offered to compensate her for helping us out because, as you know, most of Fish’s entry’s are simplistic-childlike-dribble and if we’re going to continue to work with him, somethings gotta’ give. You may also remember that Fish had been dating Eve for a very short stint when his father asked her to appear on his show. Within days, she came to the realization that Fish acts exactly the same in real life as he does on the show and shortly there after…she bailed.
It now gives us great pleasure to welcome Eve to the Blog, (we really need her help) and if you like what she has to say, please leave your comments.
EVE’S BLOG ENTRY #1 - March 17th, 2000-11
I want to clarify that Fish’s parents did in fact compensate me to “date”, ( loosely used term) him for a short duration and I am receiving an additional payment to help save this ridiculous blog. The only reason for my participation at this point is because his parents are very nice people and I basically feel sorry for them. Imagine having a child like Fish. (keyword, child-like) Or, do yourself a favor and don’t even think about it. But, on lighter note, he is a really sweet guy who does a lot of kind things for his friends and family.
Also, some viewers made mention of the UT cap that I wore in the show and I wanted to clarify that Fish gave me one of his gO fiSH caps to wear which I refused. Also, I am not receiving any monetary consideration from the University of Texas, currently.
Surprisingly, Fish does possess the wonderful ability to prepare some delicious meals. However, he’s quite secretive with his techniques and recipes. So, I thought it would be fitting to reveal one of his best kept secrets.
Have you ever wondered how top chefs always seem to serve wonderful tasting fish? From catfish to crappie and striped bass to bluegill, this technique works on all species. It’s a way to actually sweeten your catch by using two simple ingredients.
Measure 2 tablespoons of salt and 1 teaspoon of baking soda to 1 gallon of cold water. Stir until thoroughly dissolved and submerge the filets in the solution. Refrigerate for 8 hours or overnight. Remove the filets, discard the solution, rinse and dry. Cook according to your favorite recipe or freeze the filets for later use.
This will remove any fishy taste from your catch that you may have encountered and truly makes them taste light and sweet!
Until next time, (if his parents can afford it, and if he’ll fix me another great meal)
gO eVe!
ps. Fish if your out there, I really enjoy filet mignon and lobster tail. Hugs!
