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!

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
>

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 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 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 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 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 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

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 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

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

" 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.

> 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/

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!

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

jmcquown wrote:
>
> 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.

All you are doing there is trying to salvage dog food. Those cheap
turds should have deboned the nice salmon BEFORE they canned it.

G.

On 2/3/2015 10:01 AM, Gary wrote:
> jmcquown wrote:
>>
>> 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.
>
> All you are doing there is trying to salvage dog food. Those cheap
> turds should have deboned the nice salmon BEFORE they canned it.
>
> G.
>
As Sheldon pointed out, they leave the bones in so the fish holds
together during the canning process.

Jill

Brooklyn1 wrote:
>

> 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,

Bullshit. It saved them money. They remove the guts, head and tail and
chop up the rest (bones included). They stuff all that in a can,
semi-seal it and cook it in the can. No need to hold it together.

What other fish does anyone eat that contains the bones? What
restaurant serve fish with bones? Ever had canned tuna with bones?

People that are used to eating fresh seafish know better that to add
the bones in. It's TIAD and you know it.

Skin left in is good. I like skins. Bones are cheap and nasty. Why
should we have to debone the crap? Again...salmon is such a good
tasting fish (and I've tried 3 kinds). Bones in though....lol to those
that like that idea.

jmcquown wrote:
>
> On 2/3/2015 10:01 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> 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.
> >
> > All you are doing there is trying to salvage dog food. Those cheap
> > turds should have deboned the nice salmon BEFORE they canned it.
> >
> > G.
> >
> As Sheldon pointed out, they leave the bones in so the fish holds
> together during the canning process.

Holds together? BS! They chop the fish up and immediately stuff it
into cans to be cooked. Where in that process do you think it needs to
be held together?

Funny here how so many people hate the big evil corporations and their
money-grubbing ways but yet some here are defending the salmon
industry and their cost cutting methods.

I hope your next can of tuna has softened grissly bones in it, Jill.
See how you like that nonsense.

On 2/3/2015 10:22 AM, Gary wrote:
> Brooklyn1 wrote:
>>
>
>> 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,
>
> Bullshit. It saved them money. They remove the guts, head and tail and
> chop up the rest (bones included). They stuff all that in a can,
> semi-seal it and cook it in the can. No need to hold it together.
>
The salmon is split so the guts are removed but yes, they leave the
bones. No big deal. They cut the fish into pieces, it's not diced or
flaked like canned tuna.

> What other fish does anyone eat that contains the bones? What
> restaurant serve fish with bones? Ever had canned tuna with bones?
>
To me, canned tuna is TIAD. My cat wouldn't even eat it.

You've never eaten fish in a restaurant that was still on the bone? I
sure have. The last one I remember was broiled sole. No head, no tail,
no guts, but yes, bones. I used a fork to flake the cooked meat off the
bones. It was delicious! What remained on the plate at the end of
dinner was bones shaped like a fish.

Face it, you're just used to fillets or fish steaks. Not that there's
anything wrong with that.

> People that are used to eating fresh seafish know better that to add
> the bones in. It's TIAD and you know it.
>
> Skin left in is good. I like skins. Bones are cheap and nasty. Why
> should we have to debone the crap? Again...salmon is such a good
> tasting fish (and I've tried 3 kinds). Bones in though....lol to those
> that like that idea.
>
LOL to you. Canned salmon is quite tasty and also inexpensive. It has
been pointed out, you can buy Chicken of the Sea brand canned salmon
that is just like canned tuna. No bones. No skin, either. I don't
think I've ever seen canned tuna that had skin.

Jill

On 2/3/2015 10:32 AM, Gary wrote:
> jmcquown wrote:
>>
> Funny here how so many people hate the big evil corporations and their
> money-grubbing ways but yet some here are defending the salmon
> industry and their cost cutting methods.
>
I don't complain about big evil corporations.

> I hope your next can of tuna has softened grissly bones in it, Jill.
> See how you like that nonsense.
>
Canned tuna sucks. When I first got Persia the vet wanted me to give
her some pills in case she had worms. He suggested water-packed canned
tuna. She wouldn't touch it. I wouldn't, either.

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

"William" > wrote in message
...
> 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!

But Gary is not a bear!

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

wrote:
>
> On Tue, 3 Feb 2015 16:09:51 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"William" > wrote in message
> .. .
> >> 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!
> >
> >But Gary is not a bear!
>
> Nobut there is something about a bear chomping down on a poor salmon,
> remember it has just been fishing in usually bloody cold water amongst
> other things
>
> Now I'll try and imagine Gary in place of the bear

I suppose if I was hungry enough....

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 2015-02-03, jmcquown > wrote:

> As Sheldon pointed out, they leave the bones in so the fish holds
> together during the canning process.

Shellie is..... well, goes without saying.

Fact is, salmon are baked, whole, before canning. Then cleaned, then
canned. Leaving the bones in is merely cost related. Why clean 'em
out when they will a) be soft enough to eat and b) be paid for. As
for holding together, I think the can takes care of that, pretty well.

nb

"Gary" > wrote in message ...
> wrote:
>>
>> On Tue, 3 Feb 2015 16:09:51 -0000, "Ophelia"
>> > wrote:
>>
>> >
>> >
>> >"William" > wrote in message
>> .. .
>> >> 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!
>> >
>> >But Gary is not a bear!
>>
>> Nobut there is something about a bear chomping down on a poor salmon,
>> remember it has just been fishing in usually bloody cold water amongst
>> other things
>>
>> Now I'll try and imagine Gary in place of the bear
>
> I suppose if I was hungry enough....

Well if you won't eat cooked bone ... ;-)



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

On Tuesday, February 3, 2015 at 10:23:17 AM UTC-5, Gary wrote:


> What other fish does anyone eat that contains the bones?

Smelt. Anchovies.

> What
> restaurant serve fish with bones?

Practically any restaurant that serves whole fish.

>Ever had canned tuna with bones?

Consider the differences in size between tuna and salmon.



Cindy Hamilton

On Tue, 3 Feb 2015 11:22:49 -0600, Sqwertz >
wrote:

>On Tue, 03 Feb 2015 10:22:48 -0500, Gary wrote:
>
>> What other fish does anyone eat that contains the bones? What
>> restaurant serve fish with bones?
>
>Smoked whitefish, trout, practically all steamed, roasted, or braised
>fish in Asian cuisine. Whole poached fish or grilled fillets at a
>French restaurant (often the waitron will help you get started).
>Salmon steaks, smelts, sardines, and grilled anchovies.
>
>Cooking fish with bones is culinarily considered superior than cooking
>deboned fish.
>
>> Ever had canned tuna with bones?
>
>Tuna bones are still hard after the canning process. Salmon bones
>aren't. Plus they add nutrition, richness, flavor, and texture.
>
>All this is way beyond your culinary expertise so just bow down now.
>
>> Again...salmon is such a good tasting fish (and I've tried 3 kinds).
>
>Wow. Three kinds. I'm impressed! <snork>
>
>-sw
When eating Great Lakes smelt, they are gutted and maybe beheaded.
These are small fish. You eat them fried and you eat everything but
the head.
Janet US

On 2015-02-03 9:25 AM, Brooklyn1 wrote:
> 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.
>

I remember being surprised to see a friend take a bone out of a piece of
canned salmon and eat it. I always thought they were inedible because
my mother used to take them out. I learned that there is nothing wrong
with eating them and that they break up easily with a fork. I don't
bother to take them out anymore.

"Janet B" > wrote in message
...
> On Tue, 3 Feb 2015 11:22:49 -0600, Sqwertz >
> wrote:
>
>>On Tue, 03 Feb 2015 10:22:48 -0500, Gary wrote:
>>
>>> What other fish does anyone eat that contains the bones? What
>>> restaurant serve fish with bones?
>>
>>Smoked whitefish, trout, practically all steamed, roasted, or braised
>>fish in Asian cuisine. Whole poached fish or grilled fillets at a
>>French restaurant (often the waitron will help you get started).
>>Salmon steaks, smelts, sardines, and grilled anchovies.
>>
>>Cooking fish with bones is culinarily considered superior than cooking
>>deboned fish.
>>
>>> Ever had canned tuna with bones?
>>
>>Tuna bones are still hard after the canning process. Salmon bones
>>aren't. Plus they add nutrition, richness, flavor, and texture.
>>
>>All this is way beyond your culinary expertise so just bow down now.
>>
>>> Again...salmon is such a good tasting fish (and I've tried 3 kinds).
>>
>>Wow. Three kinds. I'm impressed! <snork>
>>
>>-sw
> When eating Great Lakes smelt, they are gutted and maybe beheaded.
> These are small fish. You eat them fried and you eat everything but
> the head.

Oh nooooooooo!!! Are you saying you don't use your tweezers to take out all
the bones????

;-)

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

On 2/3/2015 1:23 PM, Dave Smith wrote:
> On 2015-02-03 9:25 AM, Brooklyn1 wrote:
>> 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.
>>
>
> I remember being surprised to see a friend take a bone out of a piece of
> canned salmon and eat it. I always thought they were inedible because
> my mother used to take them out. I learned that there is nothing wrong
> with eating them and that they break up easily with a fork. I don't
> bother to take them out anymore.
>
When I was a kid and my mother made salmon patties she always took out
the small round bones. I discovered as an adult it was not necessary.
They smash up and you don't even know they are there. Gary doesn't want
to eat the bones? No problem. They come right out with fingers or a
fork when you're draining the salmon prior to mashing it.

Jill

Gary wrote:

>Brooklyn1 wrote:
>
>> 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,
>
>Bullshit. It saved them money. They remove the guts, head and tail and
>chop up the rest (bones included). They stuff all that in a can,
>semi-seal it and cook it in the can. No need to hold it together.

It's heated in the can, were not for the cartilage surrounding the
bones holding onto the flesh of this fatty fish everything would fall
apart

>What other fish does anyone eat that contains the bones?

Sardines, herring, anchovy, and several others.

>What restaurant serve fish with bones?

Most real seafood houses serve several fish with bones, not everyone
is a wuss like you who's mommy made sure to serve only fillets (fast
food fish on a bun & fish sticks). In fact most fish sold at real
seafood houses contains bones; halibut steaks, bluefish, scrod,
snapper, flounder and fluke, striped bass, just about all, even
fillets will contain bones. All smoked fish contains bones.. were
they filleted prior to smoking just like canned salmon they'd fall
apart.

>People that are used to eating fresh seafish know better that to add
>the bones in. It's TIAD and you know it.

Gary, you gotta stop calling Mrs. Paul's sea food.

>Bones are cheap and nasty.

Order smoked whitefish, far from cheap, and be prepared for bones.
Even lobster contains bones, most exterior, that's why the wusses only
order the tail. Adult seafood affecionados prefer fish with bones and
know how to deal with bones, children need mommy to serve fillets.

On Tue, 03 Feb 2015 11:00:07 -0500, William > wrote:

>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

Bear eat trout bones, guts, and all too... people eat trout that's
gutted but not filleted and trout contains lots of small bones. I
prefer sardines with bones and guts, I despise those skinless boneless
sardines.