Canned Salmon

Hadn’t had any in years but saw a box of “take what you want” items in the lobby of the building the other day. Mostly garbage. But I saw a can of salmon and snagged it. I remember it being too salty and in some ways even sickening. But this stuff was good. Very fatty. It was Red Salmon. I never knew there was a difference. So when I went to the stores yesterday I bought a can, pretty expensive from my standpoint. But I did something interesting with it. Turned out pretty good.

First, yesterday I simmer a few thin skinned potatoes. I used to just boil them till done but with the slow simmer method I get a cook grouping every time. I let them sit a while then toss in the fridge.

I also toss in the fridge a small container of rinsed bulgar soaking in a small amount of cold water. It balloons up without cooking, no problem.

I also microwave a bunch of cut up fresh spinach on a plate and let that sit a while before putting the fridge.

The next day I cut up some of the taters along with some thinly sliced onion and finely minced garlic. Added the spinach and some of the bulgar. With the bulgar I go by sight. A little salt, a good amount of pepper and cayenne and some thin sliced jalapeños added to the mix with some lemon juice and evoo. This produces two meals. I spoon half out onto a plate and formed a small hole in the center of the mix and slid in some of the red salmon. I top that with cut up firm avocado. Pretty good. I will make it again.

Forgot to add, a bunch of cut up fresh cilantro too. Pretty tasty assemblage.

On Sun, 2 Oct 2022 15:20:32 -0700 (PDT), Thomas Joseph
<jazeev1234@gmail.com> wrote:

>Canned Salmon

Did you know that supermarket salmon (I forgot if this refers to
fresh/frozen, canned or both) is the most toxic thing you can buy in a
supermarket? It's 5 times more toxic than the second most toxic thing.

(You'll reply that you don't care about toxic because we're all toxic
or the universe is toxic or something about farts.)

--
Bruce
<https://emalm.com/?v=SQqZJ>

On 10/2/2022 18:20, Thomas Joseph wrote:
> Canned Salmon
>
> Hadn’t had any in years but saw a box of “take what you want” items
> in the lobby of the building the other day. Mostly garbage. But I
> saw a can of salmon and snagged it. I remember it being too salty
> and in some ways even sickening. But this stuff was good. Very
> fatty. It was Red Salmon. I never knew there was a difference. So
> when I went to the stores yesterday I bought a can, pretty expensive
> from my standpoint. But I did something interesting with it. Turned
> out pretty good.

I snipped part of your reply, but that does sound interesting. I've
never tried the red salmon in a can, as the pink is much cheaper. It is
salty, but the only thing I've ever made it into is salmon patties,
which I simply reduce the salt in to compensate. If you've never had
salmon patties, try them some time. There is a recipe on the back of
the can; if not easy to find. Use either pink or red, but if making
patties, you might as well save the money on the cheaper pink salmon.

On Sunday, October 2, 2022 at 5:20:35 PM UTC-5, jazee...@gmail.com wrote:
> Canned Salmon
>
>
> Hadn’t had any in years but saw a box of “take what you want” items in the lobby of the building the other day. Mostly garbage. But I saw a can of salmon and snagged it. I remember it being too salty and in some ways even sickening. But this stuff was good. Very fatty. It was Red Salmon. I never knew there was a difference. So when I went to the stores yesterday I bought a can, pretty expensive from my standpoint. But I did something interesting with it. Turned out pretty good.
>
> First, yesterday I simmer a few thin skinned potatoes. I used to just boil them till done but with the slow simmer method I get a cook grouping every time. I let them sit a while then toss in the fridge.
>
> I also toss in the fridge a small container of rinsed bulgar soaking in a small amount of cold water. It balloons up without cooking, no problem.
>
> I also microwave a bunch of cut up fresh spinach on a plate and let that sit a while before putting the fridge.
>
> The next day I cut up some of the taters along with some thinly sliced onion and finely minced garlic. Added the spinach and some of the bulgar. With the bulgar I go by sight. A little salt, a good amount of pepper and cayenne and some thin sliced jalapeños added to the mix with some lemon juice and evoo. This produces two meals. I spoon half out onto a plate and formed a small hole in the center of the mix and slid in some of the red salmon. I top that with cut up firm avocado. Pretty good. I will make it again.

Nothing better than being asked to donate to the FL Hurricane victims, while our Government sends billions into Ukraine.

When can we please go back to "America First?"

Truly astonishing that our despicable government can keep shoveling money into Ukraine to secure their border while
our southern border is wide open.

How can we possibly survive this level of stupidity and flat out insanity?

Does America even still exist as a country?

Just seems to be in an ever worsening tailspin.

God only knows where we’ll all end up.