Yes, using canned salmon. My mother used to make "corn doodle burgers"
(thanks, Mom). They were fun, albeit salty. I usually just add some AP
flour flour to help bind the patties together. I'm changing it up a bit
this time. I'm making them with some Panko breadcrumbs and a bit of
cornstarch added to absorb excess moisture. Cornstarch is helpful
making many things turn out nice and crispy. They'll be pan fried in a
little vegetable oil until golden brown. I'll be steaming some baby
peas to go along with.

Jill

On Thursday, September 24, 2020 at 4:12:00 PM UTC-5, wrote:
>
> Yes, using canned salmon. My mother used to make "corn doodle burgers"
> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
> flour flour to help bind the patties together. I'm changing it up a bit
> this time. I'm making them with some Panko breadcrumbs and a bit of
> cornstarch added to absorb excess moisture. Cornstarch is helpful
> making many things turn out nice and crispy. They'll be pan fried in a
> little vegetable oil until golden brown. I'll be steaming some baby
> peas to go along with.
>
> Jill
>
We had salmon patties the first of this week along with green beans and sliced
tomatoes. But tonight I will chowing down on a to-go plate I brought in from the
Chinese buffet.

On 9/24/2020 6:35 PM, wrote:
> On Thursday, September 24, 2020 at 4:12:00 PM UTC-5, wrote:
>>
>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>> flour flour to help bind the patties together. I'm changing it up a bit
>> this time. I'm making them with some Panko breadcrumbs and a bit of
>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>> making many things turn out nice and crispy. They'll be pan fried in a
>> little vegetable oil until golden brown. I'll be steaming some baby
>> peas to go along with.
>>
>> Jill
>>
> We had salmon patties the first of this week along with green beans and sliced
> tomatoes. But tonight I will chowing down on a to-go plate I brought in from the
> Chinese buffet.
>
I switched my cooking method from pan-fried in the skillet to baked in
the oven. I brushed a metal baking pan with vegetable oil. The salmon
patties are baking in a hot oven (375F) and I'm keeping an eye on them
to turn and brown the other side. The peas are already done and
standing by. Enjoy your dinner!

Jill

On Thu, 24 Sep 2020 19:01:27 -0400, jmcquown >
wrote:

>On 9/24/2020 6:35 PM, wrote:
>> On Thursday, September 24, 2020 at 4:12:00 PM UTC-5, wrote:
>>>
>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>> flour flour to help bind the patties together. I'm changing it up a bit
>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>> making many things turn out nice and crispy. They'll be pan fried in a
>>> little vegetable oil until golden brown. I'll be steaming some baby
>>> peas to go along with.
>>>
>>> Jill
>>>
>> We had salmon patties the first of this week along with green beans and sliced
>> tomatoes. But tonight I will chowing down on a to-go plate I brought in from the
>> Chinese buffet.
>>
>I switched my cooking method from pan-fried in the skillet to baked in
>the oven. I brushed a metal baking pan with vegetable oil. The salmon
>patties are baking in a hot oven (375F) and I'm keeping an eye on them
>to turn and brown the other side. The peas are already done and
>standing by. Enjoy your dinner!
>
>Jill

Yesterday my wife brought home 4 pounds of salmon fillets from
BJs. I didn't know she'd buy them, so I told her that I'm really not
into salmon so you cook them. So I'll find out what she'll prepare
tomorrow. She thought to bake them in the oven, I'd rather sauted,
but her choice. I'm confident they'd be edible. This will be the
first thing she's cooked for us in 33 years. Before she sautes the
salmon I will make potato latkes to accomodate, we both love latkes,
far better than fries. I like mine with sour cream, I don't think she
likes sour cream, never seen her eat any. I don't think she likes
real latkes because real latkes contain onions.

On 9/24/2020 7:58 PM, Sheldon Martin wrote:
> On Thu, 24 Sep 2020 19:01:27 -0400, jmcquown >
> wrote:
>
>> On 9/24/2020 6:35 PM, wrote:
>>> On Thursday, September 24, 2020 at 4:12:00 PM UTC-5, wrote:
>>>>
>>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>>> flour flour to help bind the patties together. I'm changing it up a bit
>>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>>> making many things turn out nice and crispy. They'll be pan fried in a
>>>> little vegetable oil until golden brown. I'll be steaming some baby
>>>> peas to go along with.
>>>>
>>>> Jill
>>>>
>>> We had salmon patties the first of this week along with green beans and sliced
>>> tomatoes. But tonight I will chowing down on a to-go plate I brought in from the
>>> Chinese buffet.
>>>
>> I switched my cooking method from pan-fried in the skillet to baked in
>> the oven. I brushed a metal baking pan with vegetable oil. The salmon
>> patties are baking in a hot oven (375F) and I'm keeping an eye on them
>> to turn and brown the other side. The peas are already done and
>> standing by. Enjoy your dinner!
>>
>> Jill
>
> Yesterday my wife brought home 4 pounds of salmon fillets from
> BJs. I didn't know she'd buy them, so I told her that I'm really not
> into salmon so you cook them. So I'll find out what she'll prepare
> tomorrow. She thought to bake them in the oven, I'd rather sauted,
> but her choice. I'm confident they'd be edible. This will be the
> first thing she's cooked for us in 33 years. Before she sautes the
> salmon I will make potato latkes to accomodate, we both love latkes,
> far better than fries. I like mine with sour cream, I don't think she
> likes sour cream, never seen her eat any. I don't think she likes
> real latkes because real latkes contain onions.
>
Good luck with the salmon fillets and the potato latkes.

Jill

On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
> Yes, using canned salmon. My mother used to make "corn doodle burgers"
> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
> flour flour to help bind the patties together. I'm changing it up a bit
> this time. I'm making them with some Panko breadcrumbs and a bit of
> cornstarch added to absorb excess moisture. Cornstarch is helpful
> making many things turn out nice and crispy. They'll be pan fried in a
> little vegetable oil until golden brown. I'll be steaming some baby
> peas to go along with.
>
> Jill

I was all set to have a BLT until I discovered the bacon was moldy. I just
lost track of it in the fridge

Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.

Cindy Hamilton

On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>> flour flour to help bind the patties together. I'm changing it up a bit
>> this time. I'm making them with some Panko breadcrumbs and a bit of
>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>> making many things turn out nice and crispy. They'll be pan fried in a
>> little vegetable oil until golden brown. I'll be steaming some baby
>> peas to go along with.
>>
>> Jill
>
>I was all set to have a BLT until I discovered the bacon was moldy. I just
>lost track of it in the fridge

Eew, imagine having a moldy corpse in your fridge

Bruce wrote:
> On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>> flour flour to help bind the patties together. I'm changing it up a bit
>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>> making many things turn out nice and crispy. They'll be pan fried in a
>>> little vegetable oil until golden brown. I'll be steaming some baby
>>> peas to go along with.
>>>
>>> Jill
>>
>> I was all set to have a BLT until I discovered the bacon was moldy. I just
>> lost track of it in the fridge
>
> Eew, imagine having a moldy corpse in your fridge
>

It's as bad as having a dutchman's nose in your butt.

On Fri, 25 Sep 2020 19:43:09 +1000, Bruce > wrote:

>On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>> flour flour to help bind the patties together. I'm changing it up a bit
>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>> making many things turn out nice and crispy. They'll be pan fried in a
>>> little vegetable oil until golden brown. I'll be steaming some baby
>>> peas to go along with.
>>>
>>> Jill
>>
>>I was all set to have a BLT until I discovered the bacon was moldy. I just
>>lost track of it in the fridge
>
>Eew, imagine having a moldy corpse in your fridge

I trust you'd not want to **** her either.

On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>> flour flour to help bind the patties together. I'm changing it up a bit
>> this time. I'm making them with some Panko breadcrumbs and a bit of
>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>> making many things turn out nice and crispy. They'll be pan fried in a
>> little vegetable oil until golden brown. I'll be steaming some baby
>> peas to go along with.
>>
>> Jill
>
>I was all set to have a BLT until I discovered the bacon was moldy. I just
>lost track of it in the fridge
>
>Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
>tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
>
>Cindy Hamilton

If your bacon was moldy I'd never want to eat any crap you serve...
you're the first person I've known with moldy bacon... I'd not want to
use your toilet... I'd definitely not **** you.

On 9/25/2020 2:16 PM, Sheldon Martin wrote:
> On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>> flour flour to help bind the patties together. I'm changing it up a bit
>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>> making many things turn out nice and crispy. They'll be pan fried in a
>>> little vegetable oil until golden brown. I'll be steaming some baby
>>> peas to go along with.
>>>
>>> Jill
>>
>> I was all set to have a BLT until I discovered the bacon was moldy. I just
>> lost track of it in the fridge
>>
>> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
>> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
>>
>> Cindy Hamilton
>
> If your bacon was moldy I'd never want to eat any crap you serve...
> you're the first person I've known with moldy bacon... I'd not want to
> use your toilet... I'd definitely not **** you.
>
I'm 100% sure she doesn't want to **** you, either Sheldon. It's easy
enough for stuff to get shoved to the back of the fridge or in a drawer
and forgotten about, especially if it's not something you cook all the time.

When it comes to bacon I cook the entire package at once, portion it out
and freeze it. I also occasionally buy pre-cooked (shelf stable) bacon
to have on hand. All that is required is a quick zap in the microwave
to crisp it up a bit. Great if I suddenly get a craving for a
bacon-cheeseburger and don't have any of my own pre-cooked bacon in the
freezer.

Jill

On Friday, September 25, 2020 at 3:30:54 PM UTC-4, wrote:
> On 9/25/2020 2:16 PM, Sheldon Martin wrote:
> > On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
> >>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
> >>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
> >>> flour flour to help bind the patties together. I'm changing it up a bit
> >>> this time. I'm making them with some Panko breadcrumbs and a bit of
> >>> cornstarch added to absorb excess moisture. Cornstarch is helpful
> >>> making many things turn out nice and crispy. They'll be pan fried in a
> >>> little vegetable oil until golden brown. I'll be steaming some baby
> >>> peas to go along with.
> >>>
> >>> Jill
> >>
> >> I was all set to have a BLT until I discovered the bacon was moldy. I just
> >> lost track of it in the fridge
> >>
> >> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
> >> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
> >>
> >> Cindy Hamilton
> >
> > If your bacon was moldy I'd never want to eat any crap you serve...
> > you're the first person I've known with moldy bacon... I'd not want to
> > use your toilet... I'd definitely not **** you.
> >
> I'm 100% sure she doesn't want to **** you, either Sheldon. It's easy
> enough for stuff to get shoved to the back of the fridge or in a drawer
> and forgotten about, especially if it's not something you cook all the time.
>
> When it comes to bacon I cook the entire package at once, portion it out
> and freeze it.

I've done that before, but my husband and I had been eating bacon fairly
regularly until July, when he stopped eating fats of any kind. I've been
focused on making sure he has a steady supply of chicken breast,
rice, and broth. I thought about cooking the bacon a couple of times,
but it seemed unfair to subject him to the aroma when he couldn't eat
it. I finally said, "I'd better get that bacon cooked" only to discover it
was too late.

Ah, well. I'm normally not wasteful, but these were unusual circumstances.

And Sheldon can go **** himself.

Cindy Hamilton

On 9/25/2020 3:41 PM, Cindy Hamilton wrote:
> On Friday, September 25, 2020 at 3:30:54 PM UTC-4, wrote:
>> On 9/25/2020 2:16 PM, Sheldon Martin wrote:
>>> On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>>>> I'm changing it up a bit
>>>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>>>> making many things turn out nice and crispy. They'll be pan fried in a
>>>>> little vegetable oil until golden brown. I'll be steaming some baby
>>>>> peas to go along with.
>>>>>
>>>>> Jill
>>>>
>>>> I was all set to have a BLT until I discovered the bacon was moldy. I just
>>>> lost track of it in the fridge
>>>>
>>>> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
>>>> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
>>>>
>>>> Cindy Hamilton
>>>
>>> If your bacon was moldy I'd never want to eat any crap you serve...
>>> you're the first person I've known with moldy bacon... I'd not want to
>>> use your toilet... I'd definitely not **** you.
>>>
>> I'm 100% sure she doesn't want to **** you, either Sheldon. It's easy
>> enough for stuff to get shoved to the back of the fridge or in a drawer
>> and forgotten about, especially if it's not something you cook all the time.
>>
>> When it comes to bacon I cook the entire package at once, portion it out
>> and freeze it.
>
> I've done that before, but my husband and I had been eating bacon fairly
> regularly until July, when he stopped eating fats of any kind. I've been
> focused on making sure he has a steady supply of chicken breast,
> rice, and broth. I thought about cooking the bacon a couple of times,
> but it seemed unfair to subject him to the aroma when he couldn't eat
> it. I finally said, "I'd better get that bacon cooked" only to discover it
> was too late.
>
> Ah, well. I'm normally not wasteful, but these were unusual circumstances.
>
> And Sheldon can go **** himself.
>
> Cindy Hamilton
>

Sheldon doesn't like bacon so the mere mention of it is likely to get
him all in a tizzy. He's got *two* refrigerators, one in the kitchen
the other in the basement. I doubt he can honestly say he's never had
anything go bad/spoil in either one of them.

Jill

On Friday, September 25, 2020 at 2:41:37 PM UTC-5, Cindy Hamilton wrote:
> On Friday, September 25, 2020 at 3:30:54 PM UTC-4, wrote:
> > On 9/25/2020 2:16 PM, Sheldon Martin wrote:
> > > On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > >> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
> > >>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
> > >>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
> > >>> flour flour to help bind the patties together. I'm changing it up a bit
> > >>> this time. I'm making them with some Panko breadcrumbs and a bit of
> > >>> cornstarch added to absorb excess moisture. Cornstarch is helpful
> > >>> making many things turn out nice and crispy. They'll be pan fried in a
> > >>> little vegetable oil until golden brown. I'll be steaming some baby
> > >>> peas to go along with.
> > >>>
> > >>> Jill
> > >>
> > >> I was all set to have a BLT until I discovered the bacon was moldy. I just
> > >> lost track of it in the fridge
> > >>
> > >> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
> > >> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
> > >>
> > >> Cindy Hamilton
> > >
> > > If your bacon was moldy I'd never want to eat any crap you serve...
> > > you're the first person I've known with moldy bacon... I'd not want to
> > > use your toilet... I'd definitely not **** you.
> > >
> > I'm 100% sure she doesn't want to **** you, either Sheldon. It's easy
> > enough for stuff to get shoved to the back of the fridge or in a drawer
> > and forgotten about, especially if it's not something you cook all the time.
> >
> > When it comes to bacon I cook the entire package at once, portion it out
> > and freeze it.
> I've done that before, but my husband and I had been eating bacon fairly
> regularly until July, when he stopped eating fats of any kind. I've been
> focused on making sure he has a steady supply of chicken breast,
> rice, and broth. I thought about cooking the bacon a couple of times,
> but it seemed unfair to subject him to the aroma when he couldn't eat
> it. I finally said, "I'd better get that bacon cooked" only to discover it
> was too late.

Gall bladder? My SIL's husband can't eat fat either.
>
> Ah, well. I'm normally not wasteful, but these were unusual circumstances.
>
> And Sheldon can go **** himself.

I never figured out that idiom. What constitutes ****ing oneself? I've even
told folks that they could go **** themselves, but I never figured out what
****ing oneself entailed, nor why it should be something negative.

This question is addressed to you, Cindy, any more than to anyone else
who might happen to read this, though in this case it does make more sense
that you would choose that phrase, given that Sheldon had posted, "I'd
definitely not **** you," over one that seems more straightforward like, "Eat
shit and die." I say, "straightforward," because there are diseases like cholera
that are transmitted via feces, that can be fatal.
>
> Cindy Hamilton

--Bryan

Cindy Hamilton wrote:
> On Friday, September 25, 2020 at 3:30:54 PM UTC-4, wrote:
>> On 9/25/2020 2:16 PM, Sheldon Martin wrote:
>>> On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>>>> flour flour to help bind the patties together. I'm changing it up a bit
>>>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>>>> making many things turn out nice and crispy. They'll be pan fried in a
>>>>> little vegetable oil until golden brown. I'll be steaming some baby
>>>>> peas to go along with.
>>>>>
>>>>> Jill
>>>>
>>>> I was all set to have a BLT until I discovered the bacon was moldy. I just
>>>> lost track of it in the fridge
>>>>
>>>> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
>>>> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
>>>>
>>>> Cindy Hamilton
>>>
>>> If your bacon was moldy I'd never want to eat any crap you serve...
>>> you're the first person I've known with moldy bacon... I'd not want to
>>> use your toilet... I'd definitely not **** you.
>>>
>> I'm 100% sure she doesn't want to **** you, either Sheldon. It's easy
>> enough for stuff to get shoved to the back of the fridge or in a drawer
>> and forgotten about, especially if it's not something you cook all the time.
>>
>> When it comes to bacon I cook the entire package at once, portion it out
>> and freeze it.
>
> I've done that before, but my husband and I had been eating bacon fairly
> regularly until July, when he stopped eating fats of any kind. I've been
> focused on making sure he has a steady supply of chicken breast,
> rice, and broth. I thought about cooking the bacon a couple of times,
> but it seemed unfair to subject him to the aroma when he couldn't eat
> it. I finally said, "I'd better get that bacon cooked" only to discover it
> was too late.
>
> Ah, well. I'm normally not wasteful, but these were unusual circumstances.
>
> And Sheldon can go **** himself.
>
> Cindy Hamilton
>

I bet he's tried that already!

jmcquown wrote:
>
> When it comes to bacon I cook the entire package at once, portion it out
> and freeze it.

That's what I've always done.

> I also occasionally buy pre-cooked (shelf stable) bacon
> to have on hand. All that is required is a quick zap in the microwave
> to crisp it up a bit.

How's the quality there? I've never used those.

On Saturday, September 26, 2020 at 6:58:32 AM UTC-5, Gary wrote:
> jmcquown wrote:
> >
> > When it comes to bacon I cook the entire package at once, portion it out
> > and freeze it.
> That's what I've always done.
> > I also occasionally buy pre-cooked (shelf stable) bacon
> > to have on hand. All that is required is a quick zap in the microwave
> > to crisp it up a bit.
> How's the quality there? I've never used those.

It's OK for something like putting in green beans before cooking, but that's about it.

--Bryan

Sheldon Martin wrote:
> On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
>>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
>>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
>>> flour flour to help bind the patties together. I'm changing it up a bit
>>> this time. I'm making them with some Panko breadcrumbs and a bit of
>>> cornstarch added to absorb excess moisture. Cornstarch is helpful
>>> making many things turn out nice and crispy. They'll be pan fried in a
>>> little vegetable oil until golden brown. I'll be steaming some baby
>>> peas to go along with.
>>>
>>> Jill
>>
>> I was all set to have a BLT until I discovered the bacon was moldy. I just
>> lost track of it in the fridge
>>
>> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
>> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
>>
>> Cindy Hamilton
>
> If your bacon was moldy I'd never want to eat any crap you serve...
> you're the first person I've known with moldy bacon... I'd not want to
> use your toilet... I'd definitely not **** you.
>

Good Popeye. That way she won't get your clap.

On Friday, September 25, 2020 at 6:43:07 PM UTC-4, Hank Rogers wrote:
> Sheldon Martin wrote:
> > On Fri, 25 Sep 2020 02:40:42 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Thursday, September 24, 2020 at 5:12:00 PM UTC-4, wrote:
> >>> Yes, using canned salmon. My mother used to make "corn doodle burgers"
> >>> (thanks, Mom). They were fun, albeit salty. I usually just add some AP
> >>> flour flour to help bind the patties together. I'm changing it up a bit
> >>> this time. I'm making them with some Panko breadcrumbs and a bit of
> >>> cornstarch added to absorb excess moisture. Cornstarch is helpful
> >>> making many things turn out nice and crispy. They'll be pan fried in a
> >>> little vegetable oil until golden brown. I'll be steaming some baby
> >>> peas to go along with.
> >>>
> >>> Jill
> >>
> >> I was all set to have a BLT until I discovered the bacon was moldy. I just
> >> lost track of it in the fridge
> >>
> >> Instead, I had a pepperoni and provolone sandwich with onion, lettuce,
> >> tomato, and hot-pepper relish. Dressed with red-wine vinegar and EVOO.
> >>
> >> Cindy Hamilton
> >
> > If your bacon was moldy I'd never want to eat any crap you serve...
> > you're the first person I've known with moldy bacon... I'd not want to
> > use your toilet... I'd definitely not **** you.
> >
> Good Popeye. That way she won't get your clap.

I'm a little confused why he thinks I would care whether he'd **** me. If
he were the last man on earth, he'd have to continue using Rosy Palm
and her sisters.

Cindy Hamilton

jmcquown > writes:

> Yes, using canned salmon. My mother used to make "corn doodle
> burgers" (thanks, Mom). They were fun, albeit salty. I usually just
> add some AP flour flour to help bind the patties together. I'm
> changing it up a bit this time. I'm making them with some Panko
> breadcrumbs and a bit of cornstarch added to absorb excess moisture.
> Cornstarch is helpful making many things turn out nice and crispy.
> They'll be pan fried in a little vegetable oil until golden brown.
> I'll be steaming some baby peas to go along with.
>
> Jill
>

This sounds absolutely delicious. So, salmon, crumbs, corn starch?
--
Daniel

Visit me at: gopher://gcpp.world

On Monday, January 18, 2021 at 3:12:38 PM UTC-6, Daniel wrote:
>
> jmcquown > writes:
>
> > Yes, using canned salmon.
> >
> > Jill
> >
> This sounds absolutely delicious. So, salmon, crumbs, corn starch?
> --
> Daniel
>
Just get out of jail and catching up on the 4 month old posts?

On 1/18/2021 4:12 PM, Daniel wrote:
> jmcquown > writes:
>
>> Yes, using canned salmon. My mother used to make "corn doodle
>> burgers" (thanks, Mom). They were fun, albeit salty. I usually just
>> add some AP flour flour to help bind the patties together. I'm
>> changing it up a bit this time. I'm making them with some Panko
>> breadcrumbs and a bit of cornstarch added to absorb excess moisture.
>> Cornstarch is helpful making many things turn out nice and crispy.
>> They'll be pan fried in a little vegetable oil until golden brown.
>> I'll be steaming some baby peas to go along with.
>>
>> Jill
>>
>
> This sounds absolutely delicious. So, salmon, crumbs, corn starch?
>
It's pretty simple. 16 oz. canned drained Red salmon. If it has the
small round soft bones remove them with a fork. I don't worry about
terribly about but the quality of the canned salmon does matter.

The mixture needs a large egg as part of the binder and I also add
dehydrated minced onion and some minced garlic. I season the mixture
well with S&P. Recipe varies - you could add also some minced bell pepper.

I decided to use corn starch rather than flour because it helps absorb
the excess moisture and also makes them brown nicely. It's also a very
neutral taste. Then I added the crumbs for the crunch and formed them
into 6 patties. Let them set, covered, under waxed paper. (They can be
covered and chilled and cooked later or the next day). The next thing
is to pan fry them in neutral oil until nicely browned on each side.
Takes about 10 minutes.

Drain the patties on a plate lined with waxed paper topped with paper
towels. Easier clean-up to use the waxed paper on the plate under the
paper towels.

I really should make these again very soon! I have all the ingredients.
Just have to be in the mood for Salmon Patties. Apparently I have not
been in the mood for them since last September.

Jill

jmcquown wrote:
....
> The mixture needs a large egg as part of the binder and I also add
> dehydrated minced onion and some minced garlic. I season the mixture
> well with S&P. Recipe varies - you could add also some minced bell pepper.

we don't bother with egg when we make them here. yes
they might fall apart a little bit, but the cracker/bread
crumbs work well enough for our tastes.


> I decided to use corn starch rather than flour because it helps absorb
> the excess moisture and also makes them brown nicely. It's also a very
> neutral taste. Then I added the crumbs for the crunch and formed them
> into 6 patties. Let them set, covered, under waxed paper. (They can be
> covered and chilled and cooked later or the next day). The next thing
> is to pan fry them in neutral oil until nicely browned on each side.
> Takes about 10 minutes.
>
> Drain the patties on a plate lined with waxed paper topped with paper
> towels. Easier clean-up to use the waxed paper on the plate under the
> paper towels.
>
> I really should make these again very soon! I have all the ingredients.
> Just have to be in the mood for Salmon Patties. Apparently I have not
> been in the mood for them since last September.

we don't fry things so just a light spray of oil on the
pan we use to bake them. turn about half way through heating.


songbird

On 1/24/2021 3:19 AM, songbird wrote:
> we don't fry things so just a light spray of oil on the
> pan we use to bake them. turn about half way through heating.

Why not a light spray of oil in a pan to fry them?
I use a tiniest bit of oil and a smaller amount of butter
to fry fish or crab cakes.

The pan frying gives them a nice crust with very little oil.

On 1/24/2021 9:08 AM, Gary wrote:
> On 1/24/2021 3:19 AM, songbird wrote:
>> * we don't fry things so just a light spray of oil on the
>> pan we use to bake them.* turn about half way through heating.
>
> Why not a light spray of oil in a pan to fry them?
> I use a tiniest bit of oil and a smaller amount of butter
> to fry fish or crab cakes.
>
> The pan frying gives them a nice crust with very little oil.
>
Yep, I don't use a lot of oil in the pan.

Jill

Gary wrote:
> On 1/24/2021 3:19 AM, songbird wrote:
>> we don't fry things so just a light spray of oil on the
>> pan we use to bake them. turn about half way through heating.
>
> Why not a light spray of oil in a pan to fry them?

tradition and habit on Mom's part. she just likes to
bake them instead of using a pan.


> I use a tiniest bit of oil and a smaller amount of butter
> to fry fish or crab cakes.
>
> The pan frying gives them a nice crust with very little oil.

i'd probably fry them in butter and burn some grated
cheese on them towards the end. i like burned cheese on
tuna and salmon melts. she doesn't like anything dark
like that at all. when i make toast or pancakes or
grilled cheese, etc. i have to be sure to get hers done
first and very lightly browned before doing mine. some-
times if i get a little distracted it gets too dark and
then i eat that one and make hers and am a bit more
careful.


songbird

On 1/24/2021 3:19 AM, songbird wrote:
> we don't fry things so just a light spray of oil on the
> pan we use to bake them. turn about half way through heating.

Why not a light spray of oil in a pan to fry them?
I use a tiniest bit of oil and a smaller amount of butter
to fry fish or crab cakes.

The pan frying gives them a nice crust with very little oil.

On Sun, 24 Jan 2021 Gary wrote:
>On 1/24/2021 3:19 AM, songbird wrote:
>> we don't fry things so just a light spray of oil on the
>> pan we use to bake them. turn about half way through heating.
>
>Why not a light spray of oil in a pan to fry them?
>I use a tiniest bit of oil and a smaller amount of butter
>to fry fish or crab cakes.
>
>The pan frying gives them a nice crust with very little oil.

Depends on the frypan. A non-stick coated needs much less oil. I
like to bake fish cakes on a sheet pan... I can make many at once.
If I think there's too much oil I'll lay the cakes out on paper towels
or even a clean brown paper bag. My mom used to add a can of Veg-All
to salmon cakes... I still eat Veg-All as a side dish. Years ago each
vegetable was seperated by parchment paper in the can... now they are
all mixed together.
I prefer tuna patties, made from flaked tuna, I even like mackerel
patties. When I buy the good expensive canned salmon I prefer to eat
it plain on a bed of lettuce and tomato. I like what used to be
called tomato herring, in a flat oval can, now called tomato sardines.
Real herring has become rare due to over fishing, sardines can be any
small fish.