Those are <gasp> canned collards! And jarred "chili sauce". It was a
delicious dinner.

http://i62.tinypic.com/72xbir.jpg

I decided to use the Franciscan Ware.

Jill

On Sunday, February 1, 2015 at 9:38:50 PM UTC-6, jmcquown wrote:
> Those are <gasp> canned collards! And jarred "chili sauce". It was a
> delicious dinner.
>
> http://i62.tinypic.com/72xbir.jpg
>
> I decided to use the Franciscan Ware.

Looks really good!

jmcquown wrote:
>
> Those are <gasp> canned collards! And jarred "chili sauce". It was a
> delicious dinner.
>
> http://i62.tinypic.com/72xbir.jpg
>
> I decided to use the Franciscan Ware.

Looks almost as annoying as Sheldon's black flowery plate Jill.
heheh

Question: what did you add to that canned salmon for flavoring? I
tried canned salmon once about 15 years ago and was horrified to find
all the bones in it. Not even fit for dog food was my opinion. Even
my cat or dog would probably bite me for feeding him meat with bones.
I can't believe that people here like the bones. WTH? :-o

The greedy corporation is just to lazy to debone the salmon before
processing but yet many people here claim to like the bones? REALLY?
I sure as hell don't like them.

On Mon, 02 Feb 2015 09:00:49 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>> delicious dinner.
>>
>> http://i62.tinypic.com/72xbir.jpg
>>
>> I decided to use the Franciscan Ware.
>
>Looks almost as annoying as Sheldon's black flowery plate Jill.
>heheh
>
>Question: what did you add to that canned salmon for flavoring? I
>tried canned salmon once about 15 years ago and was horrified to find
>all the bones in it. Not even fit for dog food was my opinion. Even
>my cat or dog would probably bite me for feeding him meat with bones.
>I can't believe that people here like the bones. WTH? :-o
>
>The greedy corporation is just to lazy to debone the salmon before
>processing but yet many people here claim to like the bones? REALLY?
>I sure as hell don't like them.

I always thought you're supposed eat those little bone fragment's that
are always cooked into the canned Salmon? When you bite these
fragments they just fall apart between your teeth. I guess I could
just dump the can of Salmon in the Cuisinart and whirl it into a
pudding for making Salmon cakes. Those bones probably taste better if
you can't see them going down the hatch.

William

On 2/2/2015 9:00 AM, Gary wrote:
> jmcquown wrote:
>>
>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>> delicious dinner.
>>
>> http://i62.tinypic.com/72xbir.jpg
>>
>> I decided to use the Franciscan Ware.
>
> Looks almost as annoying as Sheldon's black flowery plate Jill.
> heheh
>
I figure I've got a whole set of the dinnerware, may as well use it
sometimes.

> Question: what did you add to that canned salmon for flavoring? I
> tried canned salmon once about 15 years ago and was horrified to find
> all the bones in it. Not even fit for dog food was my opinion. Even
> my cat or dog would probably bite me for feeding him meat with bones.
> I can't believe that people here like the bones. WTH? :-o
>
Sour cream and egg for binder, minced onion, a tiny bit of salt, pepper,
cayenne pepper.

> The greedy corporation is just to lazy to debone the salmon before
> processing but yet many people here claim to like the bones? REALLY?
> I sure as hell don't like them.
>
The bones are *very* soft. They mash right into the salmon. They are
rich in calcium.

Jill

On Monday, February 2, 2015 at 8:01:19 AM UTC-6, Gary wrote:
>
> Question: what did you add to that canned salmon for flavoring? I
> tried canned salmon once about 15 years ago and was horrified to find
> all the bones in it. Not even fit for dog food was my opinion. Even
> my cat or dog would probably bite me for feeding him meat with bones.
> I can't believe that people here like the bones. WTH? :-o
>
> The greedy corporation is just to lazy to debone the salmon before
> processing but yet many people here claim to like the bones? REALLY?
> I sure as hell don't like them.
>
>
What did you add to that canned salmon you tried 15 years ago? It's got to have various seasonings to add flavor and hold it together if you are making fried salmon patties.

All that is in that can has been pressure cooked thus the bones almost like butter they are so soft when eaten. If you make salmon patties those bones just disintegrate into the mixture and you rarely know they are there and they do add extra calcium unless I am mistaken. The small tuna can size of Chicken of the Sea salmon is boneless and skinless.

On 2/2/2015 3:49 PM, wrote:
> On Monday, February 2, 2015 at 8:01:19 AM UTC-6, Gary wrote:
>>
>> Question: what did you add to that canned salmon for flavoring? I
>> tried canned salmon once about 15 years ago and was horrified to find
>> all the bones in it. Not even fit for dog food was my opinion. Even
>> my cat or dog would probably bite me for feeding him meat with bones.
>> I can't believe that people here like the bones. WTH? :-o
>>
>> The greedy corporation is just to lazy to debone the salmon before
>> processing but yet many people here claim to like the bones? REALLY?
>> I sure as hell don't like them.
>>
>>
> What did you add to that canned salmon you tried 15 years ago? It's got to have various seasonings to add flavor and hold it together if you are making fried salmon patties.
>
> All that is in that can has been pressure cooked thus the bones almost like butter they are so soft when eaten. If you make salmon patties those bones just disintegrate into the mixture and you rarely know they are there and they do add extra calcium unless I am mistaken. The small tuna can size of Chicken of the Sea salmon is boneless and skinless.
>
Yep, calcium and magnesium. And the bones are so very soft they mash
right in. It's not as if you're swallowing shards of glass.

Jill

" wrote:
>
> What did you add to that canned salmon you tried 15 years ago? It's got to have various seasonings to add flavor and hold it together if you are making fried salmon patties.
>
> All that is in that can has been pressure cooked thus the bones almost like butter they are so soft when eaten. If you make salmon patties those bones just disintegrate into the mixture and you rarely know they are there and they do add extra calcium unless I am mistaken. The small tuna can size of Chicken of the Sea salmon is boneless and skinless.

I don't remember the seasoning but I was turned off with the soft
bones. They chewed up easily enough but were still nasty/highly
disturbing to me. I've had real salmon and loved it. I won't buy
canned ever again.

On Tuesday, February 3, 2015 at 5:39:59 AM UTC-6, Gary wrote:
>
> " wrote:
> >
> > What did you add to that canned salmon you tried 15 years ago? It's got to have various seasonings to add flavor and hold it together if you are making fried salmon patties.
> >
> > All that is in that can has been pressure cooked thus the bones almost like butter they are so soft when eaten. If you make salmon patties those bones just disintegrate into the mixture and you rarely know they are there and they do add extra calcium unless I am mistaken. The small tuna can size of Chicken of the Sea salmon is boneless and skinless.
>
> I don't remember the seasoning but I was turned off with the soft
> bones. They chewed up easily enough but were still nasty/highly
> disturbing to me. I've had real salmon and loved it. I won't buy
> canned ever again.
>
>
Oh pooh, don't be such a wimp. Chicken of the Sea sells boneless, skinless salmon in small 'tuna can' size cans. This week my Walgreen's ad has this brand and size on sale for 4 for $5. Look online and see if your local Walgreen's is also offering this product and stop by and pick up a few cans. Looks just like tuna when you open the can, there'll be no bones or skin to put off trying it again.

Ophelia says she puts mashed potatoes in hers to hold it together and some people use crushed saltines. I use cornmeal, an egg, and several generous shakes of lemon pepper and I portion mine in the skillet about the same size as Jill's. Yum-yum!

> wrote in message
...

> What did you add to that canned salmon you tried 15 years ago? It's got
> to have various seasonings to add flavor and hold it together if you are
> making fried salmon patties.

I add mashed potato. Just enough to hold it together. Great to make from
leftovers too.


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> > wrote:
>
> > What did you add to that canned salmon you tried 15 years ago? It's got
> > to have various seasonings to add flavor and hold it together if you are
> > making fried salmon patties.
>
> I add mashed potato. Just enough to hold it together. Great to make from
> leftovers too.

I would think that using a traditional crab cake recipe might be
better. Just use the salmon instead of crab. I did that once with
albacore tuna and it wasn't too bad. I'll still never buy canned
salmon again though. Leaving those bones in are just a lazy/cost
cutting way to can such a tasty fish. I find it very hard to believe
that people actually like that soft annoying crunch. Not even fit for
dog food, imo.

G.

Gary wrote:
>
>I'll still never buy canned
>salmon again though. Leaving those bones in are just a lazy/cost
>cutting way to can such a tasty fish. I find it very hard to believe
>that people actually like that soft annoying crunch. Not even fit for
>dog food, imo.

I bet your mommy had to cut up your food until you were like 40 years
old. If one has a modicum of dexterity with a fork it's easy to
debone canned salmon in under a minute. The cannery leaves those
bones and skin to help hold the fish together during processing, and
many people consume those parts for their extremely high nutritive
value.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > wrote:
>>
>> > What did you add to that canned salmon you tried 15 years ago? It's
>> > got
>> > to have various seasonings to add flavor and hold it together if you
>> > are
>> > making fried salmon patties.
>>
>> I add mashed potato. Just enough to hold it together. Great to make
>> from
>> leftovers too.
>
> I would think that using a traditional crab cake recipe might be
> better. Just use the salmon instead of crab. I did that once with
> albacore tuna and it wasn't too bad. I'll still never buy canned
> salmon again though. Leaving those bones in are just a lazy/cost
> cutting way to can such a tasty fish. I find it very hard to believe
> that people actually like that soft annoying crunch. Not even fit for
> dog food, imo.

I don't use canned salmon because I don't like it either, but I can tell you
how I make my patties using all kinds of fish.

--
http://www.helpforheroes.org.uk/shop/

On 2/3/2015 8:18 AM, Gary wrote:
> Ophelia wrote:
>>
>> > wrote:
>>
>>> What did you add to that canned salmon you tried 15 years ago? It's got
>>> to have various seasonings to add flavor and hold it together if you are
>>> making fried salmon patties.
>>
>> I add mashed potato. Just enough to hold it together. Great to make from
>> leftovers too.
>
> I would think that using a traditional crab cake recipe might be
> better. Just use the salmon instead of crab. I did that once with
> albacore tuna and it wasn't too bad. I'll still never buy canned
> salmon again though. Leaving those bones in are just a lazy/cost
> cutting way to can such a tasty fish. I find it very hard to believe
> that people actually like that soft annoying crunch. Not even fit for
> dog food, imo.
>
> G.
>
So take the bones out! Sheesh, takes about 2 seconds. Dump the canned
salmon in a strainer, open the fish and strip out the round spine bones.

Jill

On Tue, 03 Feb 2015 08:18:45 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> > wrote:
>>
>> > What did you add to that canned salmon you tried 15 years ago? It's got
>> > to have various seasonings to add flavor and hold it together if you are
>> > making fried salmon patties.
>>
>> I add mashed potato. Just enough to hold it together. Great to make from
>> leftovers too.
>
>I would think that using a traditional crab cake recipe might be
>better. Just use the salmon instead of crab. I did that once with
>albacore tuna and it wasn't too bad. I'll still never buy canned
>salmon again though. Leaving those bones in are just a lazy/cost
>cutting way to can such a tasty fish. I find it very hard to believe
>that people actually like that soft annoying crunch. Not even fit for
>dog food, imo.
>
>G.

Gary, have your ever seen a Brown Bear standing in a stream eating
"fresh salmon"? He eats it all. It is not deboned. He thinks it is
very delicious!

William

On Tuesday, February 3, 2015 at 7:19:14 AM UTC-6, Gary wrote:
>
> I'll still never buy canned
> salmon again though. Leaving those bones in are just a lazy/cost
> cutting way to can such a tasty fish. I find it very hard to believe
> that people actually like that soft annoying crunch. Not even fit for
> dog food, imo.
>
> G.
>
>
Shit, damn, hell. Do you have reading comprehension problems or perhaps your eyesight is failing??? I told you that 'Chicken of the Sea' has BONELESS, SKINLESS salmon available in small cans. I even told you who has it on sale if you should get out of your snit and perhaps try it once more, sans bones and skin.

Are you perhaps related to Julie? You're getting about as squirrely as she..

On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown >
wrote:

>Those are <gasp> canned collards! And jarred "chili sauce". It was a
>delicious dinner.
>
>http://i62.tinypic.com/72xbir.jpg
>
>I decided to use the Franciscan Ware.
>
>Jill

Looks good, Jill. I like the composition and the plate as well
Janet US

On 2/2/2015 2:32 PM, Janet B wrote:
> On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown >
> wrote:
>
>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>> delicious dinner.
>>
>> http://i62.tinypic.com/72xbir.jpg
>>
>> I decided to use the Franciscan Ware.
>>
>> Jill
>
> Looks good, Jill. I like the composition and the plate as well
> Janet US
>
Thanks, Janet. Those plates were Mom's every day dishes when I was a
kid. Neither of my brothers wanted it. I use them every once in a
while. She bought them when they were married in 1951. Pretty sturdy
stuff, that Franciscan Ware.

Jill

On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown >
wrote:

>Those are <gasp> canned collards! And jarred "chili sauce". It was a
>delicious dinner.
>
>http://i62.tinypic.com/72xbir.jpg
>
>I decided to use the Franciscan Ware.
>
>Jill

Oh crumb, now you have me hungry for salmon patties.

koko

--

Food is our common ground, a universal experience
James Beard

On 2015-02-03, koko > wrote:
>
> Oh crumb, now you have me hungry for salmon patties.

heh heh.....

I'm not saying there is no such thing as a "good" salmon pattie, but I
can calmly go to my grave knowing I don't give a rat's ass.

That was my least favorit food, as a kid. I'd see the cans of salmon
and know that I would dread dinner. Mom was not good with salmon
patties. And we ate 'em, lots. Now, I buy wild caught canned salmon
and make salmon salad sammies. Yum. A hex on the patties, though.

nb

On 2/2/2015 12:55 AM, Sqwertz wrote:
> On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown wrote:
>
>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>> delicious dinner.
>>
>> http://i62.tinypic.com/72xbir.jpg
>
> You forgot "canned salmon". Or are those leftovers from the club?
> They kinda have that reheated look to them...
>
Canned salmon. Did you miss the pic of them frying in the pan?

> I have 5 cans of salmon in the pantry - 2 large, 3 small - all with
> bones and skin. So salmon patties have been on an upcoming menu for a
> couple months. And lets not forget Salmon noodle casserole... SO
> much better than the tuna version.
>
> -sw
>

On 2/2/2015 11:39 AM, Sqwertz wrote:
> On Mon, 02 Feb 2015 08:22:28 -0500, jmcquown wrote:
>
>> On 2/2/2015 12:55 AM, Sqwertz wrote:
>>> On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown wrote:
>>>
>>>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>>>> delicious dinner.
>>>>
>>>> http://i62.tinypic.com/72xbir.jpg
>>>
>>> You forgot "canned salmon". Or are those leftovers from the club?
>>> They kinda have that reheated look to them...
>>>
>> Canned salmon. Did you miss the pic of them frying in the pan?
>
> New Rule for RFC: You have to read all unread posts before you may
> respond to any of them. Violators will be prosecuted.
>
> -sw
>
And of course you're not an official poster unless your photo is on the
RFC website.

Jill

On Sun, 1 Feb 2015 23:55:21 -0600, Sqwertz >
wrote:

>On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown wrote:
>
>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>> delicious dinner.
>>
>> http://i62.tinypic.com/72xbir.jpg
>
>You forgot "canned salmon". Or are those leftovers from the club?
>They kinda have that reheated look to them...

Doubt it, they'd be served on Kaiser rolls. They'd be better with
potato gratine and creamed spinach. I'm sure they are good but fish
cakes with chili sauce is definitely TIAD so maybe they are from The
Club. I'd think most would have tartar sauce and fresh lemon... even
draped with a parsleyed/dill becamel is way better than chili sauce,
I'd like mine with Gold's white horseradish... chili sauce with any
fish gives me the willies like from nails scraping on the
blackboard... plain Heinz red would be better. I actually would never
use chili sauce for anything. Those only look reheated from terrible
lighting.

>I have 5 cans of salmon in the pantry - 2 large, 3 small - all with
>bones and skin. So salmon patties have been on an upcoming menu for a
>couple months. And lets not forget Salmon noodle casserole... SO
>much better than the tuna version.

Growing up mom prepared those often, from canned salmon, canned tuna,
even canned mackerel... and most often from fresh fish... only she
called them croquettes. We ate more fresh seafood than red meat... in
those days the fish mongers came down the street with horse drawn
wagons, everything laid out on and in a layer of chipped ice....
everything caught early that morning. There were several fish mongers
all selling different seafood, they made several trips and before noon
they were all sold out. Back then one could buy most anything from
the horse drawn carts that would constantly go up and down the
Brooklyn streets. I haven't made fish croquettes in a while, I think
it's time:
http://www.deepsouthdish.com/2012/03...#axzz3QbDiB9xR

On 2/2/2015 10:39 AM, Brooklyn1 wrote:
> On Sun, 1 Feb 2015 23:55:21 -0600, Sqwertz >
> wrote:
>
>> On Sun, 01 Feb 2015 22:38:36 -0500, jmcquown wrote:
>>
>>> Those are <gasp> canned collards! And jarred "chili sauce". It was a
>>> delicious dinner.
>>>
>>> http://i62.tinypic.com/72xbir.jpg
>>
>> You forgot "canned salmon". Or are those leftovers from the club?
>> They kinda have that reheated look to them...
>
> Doubt it, they'd be served on Kaiser rolls. They'd be better with
> potato gratine and creamed spinach. I'm sure they are good but fish
> cakes with chili sauce is definitely TIAD so maybe they are from The
> Club. I'd think most would have tartar sauce and fresh lemon... even
> draped with a parsleyed/dill becamel is way better than chili sauce,

Apparently anything someone else likes is TIAD in your book. I don't
happen to like tartar sauce. The only time I buy fresh lemons is when I
need them for a specific purpose.

I wanted something quick and easy and that's what this was. I wasn't
going to fuss around making au gratin potatoes. I had no spinach in the
house, not even frozen, so I opened a can of collard greens.

>> I have 5 cans of salmon in the pantry - 2 large, 3 small - all with
>> bones and skin. So salmon patties have been on an upcoming menu for a
>> couple months. And lets not forget Salmon noodle casserole... SO
>> much better than the tuna version.
>
> Growing up mom prepared those often, from canned salmon, canned tuna,
> even canned mackerel... and most often from fresh fish... only she
> called them croquettes.
(snip)
> I haven't made fish croquettes in a while, I think it's time:
> http://www.deepsouthdish.com/2012/03...#axzz3QbDiB9xR
>
Looks interesting but I don't bother adding stuff like crushed saltines
or mashed potatoes. The patties hold together just fine without it.

Jill