On 10/10/2015 4:25 PM, Bruce wrote:
> On Sat, 10 Oct 2015 05:27:59 -0700, sf > wrote:
>
>> On Sat, 10 Oct 2015 22:38:12 +1100, Bruce > wrote:
>>
>>> On Sat, 10 Oct 2015 04:34:07 -0700, sf > wrote:
>>>
>>>> On Sat, 10 Oct 2015 07:16:46 +1100, Bruce > wrote:
>>>>
>>>>> On Fri, 09 Oct 2015 08:50:15 -0400, William > wrote:
>>>>>
>>>>>> On Thu, 8 Oct 2015 17:46:06 -0500, MaryL >
>>>>>> wrote:
>>>>>>
>>>>>>> My mother used to make both salmon and tuna croquettes. Hers were just
>>>>>>> as you described--cone-shaped and deep fried. I have never made them
>>>>>>> myself, but I used to get them in buffet lines at restaurants. I
>>>>>>> haven't seen them recently.
>>>>>>>
>>>>>>> MaryL
>>>>>>
>>>>>>
>>>>>> Check out this Chef making Croquette's:
>>>>>>
>>>>>> https://youtu.be/REvSfOQBuOQ
>>>>>
>>>>> Ok, I have a new favourite chef. I like that mother****in' shit!
>>>>
>>>> I like her, but I keep looking at her kitchen wondering who had the
>>>> money to finance that.
>>>
>>> Maybe she's a successful corporate lawyer when she's not cooking.
>>
>> More like crack dealer. In any case, I think she has a food
>> truck/catering business, which still doesn't explain how she can
>> afford that house.
>
> She makes salmon croquettes with mackerel and makes a point of the
> price difference. Could be an indication that she's not rich.
>
I worked with a woman who kept saying "mackerel" when we were talking
about recipes for salmon croquettes/patties/fish cakes. At the time,
the price difference was only about 10 or maybe 15 cents per can. But
hey, she was raised using canned mackerel. (NOTE: I've never been able
to make canned mackerel taste anything like canned salmon.)

As for the kitchen, I really don't see anything overly fancy about it.
I see 20-somethings on HGTV expecting starter homes with kitchens much
more fancy than that one.

Jill