On 11/10/2023 2:08 PM, Bruce wrote:
> On Fri, 10 Nov 2023 10:54:10 -0800 (PST), dsi1
>>
>> A Japanese breakfast with a little bit of mackerel would be great.
>> Waking up and having the house smell like fish that was fried the
>> night before is not fine. Having a house that smells like fish is
>> not fine.
>
> I know people who do all their frying outside in the yard, so that
> the house won't smell of it. I don't understand that. A house is
> supposed to be lived in. Food smells are fine, as long as we're not
> talking about durian, mutton bird or extensive deep frying. We don't
> live in museums or doctors' waiting rooms.

I agree, for the most part. I don't like the modern open concept,
though. Keep the kitchen doors shut while cooking, and open the windows
if it's in season.

On Fri, 10 Nov 2023 23:27:22 -0500, Michael Trew
<michael.trew@att.net> wrote:

>On 11/10/2023 2:08 PM, Bruce wrote:
>> On Fri, 10 Nov 2023 10:54:10 -0800 (PST), dsi1
>>>
>>> A Japanese breakfast with a little bit of mackerel would be great.
>>> Waking up and having the house smell like fish that was fried the
>>> night before is not fine. Having a house that smells like fish is
>>> not fine.
>>
>> I know people who do all their frying outside in the yard, so that
>> the house won't smell of it. I don't understand that. A house is
>> supposed to be lived in. Food smells are fine, as long as we're not
>> talking about durian, mutton bird or extensive deep frying. We don't
>> live in museums or doctors' waiting rooms.
>
>I agree, for the most part. I don't like the modern open concept,
>though. Keep the kitchen doors shut while cooking, and open the windows
>if it's in season.

You probably have an older house. Ours, from the 90s, doesn't have a
closed off kitchen. I don't mind smelling food. I also don't mind
eating it.

On Friday, November 10, 2023 at 6:27:22 PM UTC-10, Michael Trew wrote:
> On 11/10/2023 2:08 PM, Bruce wrote:
> > On Fri, 10 Nov 2023 10:54:10 -0800 (PST), dsi1
> >>
> >> A Japanese breakfast with a little bit of mackerel would be great.
> >> Waking up and having the house smell like fish that was fried the
> >> night before is not fine. Having a house that smells like fish is
> >> not fine.
> >
> > I know people who do all their frying outside in the yard, so that
> > the house won't smell of it. I don't understand that. A house is
> > supposed to be lived in. Food smells are fine, as long as we're not
> > talking about durian, mutton bird or extensive deep frying. We don't
> > live in museums or doctors' waiting rooms.
>
> I agree, for the most part. I don't like the modern open concept,
> though. Keep the kitchen doors shut while cooking, and open the windows
> if it's in season.

Most regions that have two kitchens will be situated in the tropics or equatorial climes. Well, that's my story and I'm sticking with it.

https://www.youtube.com/watch?v=NybhwoK6am0

On Friday, November 10, 2023 at 6:37:34 PM UTC-10, Bruce wrote:
> On Fri, 10 Nov 2023 23:27:22 -0500, Michael Trew
> <michae...@att.net> wrote:
>
> >On 11/10/2023 2:08 PM, Bruce wrote:
> >> On Fri, 10 Nov 2023 10:54:10 -0800 (PST), dsi1
> >>>
> >>> A Japanese breakfast with a little bit of mackerel would be great.
> >>> Waking up and having the house smell like fish that was fried the
> >>> night before is not fine. Having a house that smells like fish is
> >>> not fine.
> >>
> >> I know people who do all their frying outside in the yard, so that
> >> the house won't smell of it. I don't understand that. A house is
> >> supposed to be lived in. Food smells are fine, as long as we're not
> >> talking about durian, mutton bird or extensive deep frying. We don't
> >> live in museums or doctors' waiting rooms.
> >
> >I agree, for the most part. I don't like the modern open concept,
> >though. Keep the kitchen doors shut while cooking, and open the windows
> >if it's in season.
> You probably have an older house. Ours, from the 90s, doesn't have a
> closed off kitchen. I don't mind smelling food. I also don't mind
> eating it.

I'll fry some chilies and my daughter will start coughing in her room upstairs. She keeps her door closed but it takes only seconds for the noxious vapors to travel to her room. It's amazing.

On Fri, 10 Nov 2023 21:28:56 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Friday, November 10, 2023 at 6:37:34 PM UTC-10, Bruce wrote:
>> On Fri, 10 Nov 2023 23:27:22 -0500, Michael Trew
>> <michae...@att.net> wrote:
>>
>> >On 11/10/2023 2:08 PM, Bruce wrote:
>> >> On Fri, 10 Nov 2023 10:54:10 -0800 (PST), dsi1
>> >>>
>> >>> A Japanese breakfast with a little bit of mackerel would be great.
>> >>> Waking up and having the house smell like fish that was fried the
>> >>> night before is not fine. Having a house that smells like fish is
>> >>> not fine.
>> >>
>> >> I know people who do all their frying outside in the yard, so that
>> >> the house won't smell of it. I don't understand that. A house is
>> >> supposed to be lived in. Food smells are fine, as long as we're not
>> >> talking about durian, mutton bird or extensive deep frying. We don't
>> >> live in museums or doctors' waiting rooms.
>> >
>> >I agree, for the most part. I don't like the modern open concept,
>> >though. Keep the kitchen doors shut while cooking, and open the windows
>> >if it's in season.
>> You probably have an older house. Ours, from the 90s, doesn't have a
>> closed off kitchen. I don't mind smelling food. I also don't mind
>> eating it.
>
>I'll fry some chilies and my daughter will start coughing in her room upstairs. She keeps her door closed but it takes only seconds for the noxious vapors to travel to her room. It's amazing.

Yes, we've had that happen too. Keeps people sharp.

Bruce wrote:

> On Fri, 10 Nov 2023 17:56:33 -0500, jmcquown <j_mcquown@comcast.net>
> wrote:
>
> > On 11/10/2023 5:00 PM, Cindy Hamilton wrote:
> >> On 2023-11-10, songbird <songbird@anthive.com> wrote:
> >>> dsi1 wrote:
> >>> ...
> >>>> A Japanese breakfast with a little bit of mackerel would be
> great. Waking up and having the house smell like fish that was fried
> the night before is not fine. Having a house that smells like fish is
> not fine.
> > > >
> >>> true, we don't cook fish often here at all and
> >>> we don't fry much either so we don't have grease
> >>> and food smells hanging on the walls or the rest
> >>> of the place.
> >>
> >> We don't fry fish. We cook it fairly often on the grill.
> >>
> >> Shrimp are more frequently sauteed than grilled. We always
> >> have some in the freezer, and they're easy to defrost for a
> >> quick meal.
> >>
> > I frequently pan fry mild fish in a little oil yet my house does
> > not smell like grease or fish. I don't buy stinky fish.
>
> Fear of fish flavour. Conservative biddy taste buds.

Bruce, many people prefer milder fish. Jill isn't odd in that at all.
Most fish we eat would class as mild. Though not every type, among
them are Cod, snapper, sole, lingcod come to mind. Also fake crab or
fake lobster. Then you have lots of shellfish (clams in several types
and mussels), Octopus, squid, crawdads, shrimp and our local bluecrab.
I also do tuna, sea bass, trout, and salmon at times. The one we do
that she likely doesn't is catfish.

On Sat, 11 Nov 2023 23:41:01 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Fri, 10 Nov 2023 17:56:33 -0500, jmcquown <j_mcquown@comcast.net>
>> wrote:
>>
>> > On 11/10/2023 5:00 PM, Cindy Hamilton wrote:
>> >> On 2023-11-10, songbird <songbird@anthive.com> wrote:
>> >>> dsi1 wrote:
>> >>> ...
>> >>>> A Japanese breakfast with a little bit of mackerel would be
>> great. Waking up and having the house smell like fish that was fried
>> the night before is not fine. Having a house that smells like fish is
>> not fine.
>> > > >
>> >>> true, we don't cook fish often here at all and
>> >>> we don't fry much either so we don't have grease
>> >>> and food smells hanging on the walls or the rest
>> >>> of the place.
>> >>
>> >> We don't fry fish. We cook it fairly often on the grill.
>> >>
>> >> Shrimp are more frequently sauteed than grilled. We always
>> >> have some in the freezer, and they're easy to defrost for a
>> >> quick meal.
>> >>
>> > I frequently pan fry mild fish in a little oil yet my house does
>> > not smell like grease or fish. I don't buy stinky fish.
>>
>> Fear of fish flavour. Conservative biddy taste buds.
>
>Bruce, many people prefer milder fish.

I know.

>Jill isn't odd in that at all.

I agree. Jill isn't odd. She's just a bit of a control freaky
sourpuss.

>Most fish we eat would class as mild. Though not every type, among
>them are Cod, snapper, sole, lingcod come to mind.

Yes, stronger flavoured ones are the oily ones, I guess. Like
sardines, mackerel and herring.

Bruce wrote:

> On Fri, 10 Nov 2023 12:48:24 -0800 (PST), dsi1
> <dsi123@hawaiiantel.net> wrote:
>
> > Mackerel hasn't made it big in America as it has in some places.
> > Mahimahi used to be the fish of choice in Hawaii back in the old
> > days. These days, ahi and shrimp are Kings. I think the Hawaiians
> > are warming up to salmon. I've even purchased some fresh salmon. It
> > was quite tasty and the family seemed to like it.
> >
> > https://photos.app.goo.gl/cFqEwBuxsjAdcbn29
>
> An advantage of mackerel over salmon is that mackerel is wild caught,
> while most salmon are horribly farmed frankenfish.

I haven't seen farmed salmon in a bit. You also 'forgot' we have some
very reputable non polluting farms in the USA.

jmcquown wrote:

> On 11/10/2023 3:22 PM, songbird wrote:
> > Dave Smith wrote:
> > ...
> > > I seem to recall someone asking recently if they still sell canned
> > > mackerel. I do remember seeing in a store here not all that long
> > > ago. At the time I wondered who in their right mind would buy it.
> >
> > it's fine if that is all they have at a decent price
> > in canned fishies.
> >
> >
> > songbird
>
> It may be fine to you, but then again you don't seem to have much of
> a discerning taste.
>
> Jill

Smile, some folks prefer it's stronger taste. I'm not one of them nor
are you but he doesn't lack dicerning tastes just because he's liking
some things you don't.

cshenk wrote:
> jmcquown wrote:
>
>> On 11/10/2023 3:22 PM, songbird wrote:
>>> Dave Smith wrote:
>>> ...
>>>> I seem to recall someone asking recently if they still sell canned
>>>> mackerel. I do remember seeing in a store here not all that long
>>>> ago. At the time I wondered who in their right mind would buy it.
>>>
>>> it's fine if that is all they have at a decent price
>>> in canned fishies.
>>>
>>>
>>> songbird
>>
>> It may be fine to you, but then again you don't seem to have much of
>> a discerning taste.
>>
>> Jill
>
> Smile, some folks prefer it's stronger taste. I'm not one of them nor
> are you but he doesn't lack dicerning tastes just because he's liking
> some things you don't.
>

Grin, Her majesty is one to talk about strong fish odor.

On Sat, 11 Nov 2023 18:14:09 -0600
Hank Rogers <hank@nospam.invalid> wrote:

> cshenk wrote:
> > jmcquown wrote:
> >
> >> On 11/10/2023 3:22 PM, songbird wrote:
> >>> Dave Smith wrote:
> >>> ...
> >>>> I seem to recall someone asking recently if they still sell canned
> >>>> mackerel. I do remember seeing in a store here not all that long
> >>>> ago. At the time I wondered who in their right mind would buy it.
> >>>
> >>> it's fine if that is all they have at a decent price
> >>> in canned fishies.
> >>>
> >>>
> >>> songbird
> >>
> >> It may be fine to you, but then again you don't seem to have much of
> >> a discerning taste.
> >>
> >> Jill
> >
> > Smile, some folks prefer it's stronger taste. I'm not one of them nor
> > are you but he doesn't lack dicerning tastes just because he's liking
> > some things you don't.
> >
>
> Grin, Her majesty is one to talk about strong fish odor.
>
Dataw's low tide has nothing on her...

_.--"":""--._
.' .-'.' '.'-. '.
/ .' / ' \ '. \
;-.__.--:__:--.__.--;
;-._.--._o_.--.__.--;
\'. \ : : / .' /
'.\ '. '. .' / .'
`'--.:.:.--'`

jmcquown wrote:

> On 11/10/2023 3:32 PM, S Viemeister wrote:
> > On 10/11/2023 16:29, jmcquown wrote:
> > > On 11/9/2023 7:41 PM, itsjoannotjoann@webtv.net wrote:
> > > > On Thursday, November 9, 2023 at 6:26:47 PM UTC-6, dsi1 wrote:
> > > > >
> > > > > On Thursday, November 9, 2023 at 1:46:39 PM UTC-10, Bruce
> > > > > wrote:
> > > > > >
> > > > > > Don't underestimate the humble mackerel patty, though! More
> > > > > > flavour than salmon patties.
> > > > > >
> > > > > I've never noticed canned mackerel in stores before. Mackerel
> > > > > patties are probably okay but I've never heard of such a dish.
> > > > >
> > > > When I was a kid my mother would make mackerel patties.  I
> > > > hated them, but ate them just the same.  Too strong fishy
> > > > tasting.
> > >
> > >
> > > Agreed, Joan.  I tried using canned mackerel once; that "more
> > > flavour" Bruce mentioned was more like almost spoiled fish. 
> > > I'll pay the extra pennies for the salmon. :)
> > >
> > Fresh mackerel is, IMO, vastly different than tinned.
> > _Much_ nicer, and not tasting like slightly spoiled fish.
> >
>
> I've never tasted fresh mackerel. All I know is canned mackerel
> certainly did not make good fish patties.
>
> Jill

I don't care for mackeral even fresh. It's just like I don't care for
mahi mahi or halibut. Big eyed scad is great! I also like crab
patties using the fresh buckets of cleaned crab. I need to do that
again!

On Sat, 11 Nov 2023 23:55:26 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Fri, 10 Nov 2023 12:48:24 -0800 (PST), dsi1
>> <dsi123@hawaiiantel.net> wrote:
>>
>> > Mackerel hasn't made it big in America as it has in some places.
>> > Mahimahi used to be the fish of choice in Hawaii back in the old
>> > days. These days, ahi and shrimp are Kings. I think the Hawaiians
>> > are warming up to salmon. I've even purchased some fresh salmon. It
>> > was quite tasty and the family seemed to like it.
>> >
>> > https://photos.app.goo.gl/cFqEwBuxsjAdcbn29
>>
>> An advantage of mackerel over salmon is that mackerel is wild caught,
>> while most salmon are horribly farmed frankenfish.
>
>I haven't seen farmed salmon in a bit. You also 'forgot' we have some
>very reputable non polluting farms in the USA.

I bet you've got that information from the farms owners themselves.

cshenk wrote:
> jmcquown wrote:
>
>> On 11/10/2023 3:32 PM, S Viemeister wrote:
>>> On 10/11/2023 16:29, jmcquown wrote:
>>>> On 11/9/2023 7:41 PM, itsjoannotjoann@webtv.net wrote:
>>>>> On Thursday, November 9, 2023 at 6:26:47 PM UTC-6, dsi1 wrote:
>>>>>>
>>>>>> On Thursday, November 9, 2023 at 1:46:39 PM UTC-10, Bruce
>>>>>> wrote:
>>>>>>>
>>>>>>> Don't underestimate the humble mackerel patty, though! More
>>>>>>> flavour than salmon patties.
>>>>>>>
>>>>>> I've never noticed canned mackerel in stores before. Mackerel
>>>>>> patties are probably okay but I've never heard of such a dish.
>>>>>>
>>>>> When I was a kid my mother would make mackerel patties.  I
>>>>> hated them, but ate them just the same.  Too strong fishy
>>>>> tasting.
>>>>
>>>>
>>>> Agreed, Joan.  I tried using canned mackerel once; that "more
>>>> flavour" Bruce mentioned was more like almost spoiled fish.Â
>>>> I'll pay the extra pennies for the salmon. :)
>>>>
>>> Fresh mackerel is, IMO, vastly different than tinned.
>>> _Much_ nicer, and not tasting like slightly spoiled fish.
>>>
>>
>> I've never tasted fresh mackerel. All I know is canned mackerel
>> certainly did not make good fish patties.
>>
>> Jill
>
> I don't care for mackeral even fresh. It's just like I don't care for
> mahi mahi or halibut. Big eyed scad is great! I also like crab
> patties using the fresh buckets of cleaned crab. I need to do that
> again!
>

Uncle Tojo often extols the virtues of mahi mahi, but I don't
recall him ever mentioning big eyed scads. Maybe it's extinct
in the future where uncle resides, or perhaps simply outlawed
by google?

On 2023-11-11 4:55 p.m., cshenk wrote:
> Bruce wrote:
>
>> On Fri, 10 Nov 2023 12:48:24 -0800 (PST), dsi1
>> <dsi123@hawaiiantel.net> wrote:
>>
>>> Mackerel hasn't made it big in America as it has in some places.
>>> Mahimahi used to be the fish of choice in Hawaii back in the old
>>> days. These days, ahi and shrimp are Kings. I think the Hawaiians
>>> are warming up to salmon. I've even purchased some fresh salmon. It
>>> was quite tasty and the family seemed to like it.
>>>
>>> https://photos.app.goo.gl/cFqEwBuxsjAdcbn29
>>
>> An advantage of mackerel over salmon is that mackerel is wild caught,
>> while most salmon are horribly farmed frankenfish.
>
> I haven't seen farmed salmon in a bit. You also 'forgot' we have some
> very reputable non polluting farms in the USA.

Continue to believe that if it makes you happy!

Graham wrote:
> On 2023-11-11 4:55 p.m., cshenk wrote:
>> Bruce wrote:
>>
>>> On Fri, 10 Nov 2023 12:48:24 -0800 (PST), dsi1
>>> <dsi123@hawaiiantel.net> wrote:
>>>
>>>> Mackerel hasn't made it big in America as it has in some
>>>> places.
>>>> Mahimahi used to be the fish of choice in Hawaii back in
>>>> the old
>>>> days. These days, ahi and shrimp are Kings. I think the
>>>> Hawaiians
>>>> are warming up to salmon. I've even purchased some fresh
>>>> salmon. It
>>>> was quite tasty and the family seemed to like it.
>>>>
>>>> https://photos.app.goo.gl/cFqEwBuxsjAdcbn29
>>>
>>> An advantage of mackerel over salmon is that mackerel is
>>> wild caught,
>>> while most salmon are horribly farmed frankenfish.
>>
>> I haven't seen farmed salmon in a bit.  You also 'forgot' we
>> have some
>> very reputable non polluting farms in the USA.
>
> Continue to believe that if it makes you happy!

I much prefer canadian farmed fish. Finest shit in the universe.

On 11/10/2023 11:37 PM, Bruce wrote:
> On Fri, 10 Nov 2023 23:27:22 -0500, Michael Trew
> <michael.trew@att.net> wrote:
>>
>> I agree, for the most part. I don't like the modern open concept,
>> though. Keep the kitchen doors shut while cooking, and open the windows
>> if it's in season.
>
> You probably have an older house. Ours, from the 90s, doesn't have a
> closed off kitchen. I don't mind smelling food. I also don't mind
> eating it.

My house is over 120 years old. I don't mind smelling/eating food, but
occasionally I don't really want a lingering garlic smell in the house
for a couple of days. If I accidentally burn food, I really don't want
that smell lingering, either.

On 11/11/2023 12:25 AM, dsi1 wrote:
> On Friday, November 10, 2023 at 6:27:22 PM UTC-10, Michael Trew
> wrote:
>>
>> I agree, for the most part. I don't like the modern open concept,
>> though. Keep the kitchen doors shut while cooking, and open the
>> windows if it's in season.
>
> Most regions that have two kitchens will be situated in the tropics
> or equatorial climes. Well, that's my story and I'm sticking with
> it.

That, or older Italian settlements. My grandfather had a summer kitchen
in his cellar.

On Sat, 11 Nov 2023 18:43:17 -0700, Graham <g.stereo@shaw.ca> wrote:

>On 2023-11-11 4:55 p.m., cshenk wrote:
>> Bruce wrote:
>>
>>> On Fri, 10 Nov 2023 12:48:24 -0800 (PST), dsi1
>>> <dsi123@hawaiiantel.net> wrote:
>>>
>>>> Mackerel hasn't made it big in America as it has in some places.
>>>> Mahimahi used to be the fish of choice in Hawaii back in the old
>>>> days. These days, ahi and shrimp are Kings. I think the Hawaiians
>>>> are warming up to salmon. I've even purchased some fresh salmon. It
>>>> was quite tasty and the family seemed to like it.
>>>>
>>>> https://photos.app.goo.gl/cFqEwBuxsjAdcbn29
>>>
>>> An advantage of mackerel over salmon is that mackerel is wild caught,
>>> while most salmon are horribly farmed frankenfish.
>>
>> I haven't seen farmed salmon in a bit. You also 'forgot' we have some
>> very reputable non polluting farms in the USA.
>
>Continue to believe that if it makes you happy!

I wonder where she gets her information from :)

On Sat, 11 Nov 2023 22:17:31 -0500, Michael Trew
<michael.trew@att.net> wrote:

>On 11/10/2023 11:37 PM, Bruce wrote:
>> On Fri, 10 Nov 2023 23:27:22 -0500, Michael Trew
>> <michael.trew@att.net> wrote:
>>>
>>> I agree, for the most part. I don't like the modern open concept,
>>> though. Keep the kitchen doors shut while cooking, and open the windows
>>> if it's in season.
>>
>> You probably have an older house. Ours, from the 90s, doesn't have a
>> closed off kitchen. I don't mind smelling food. I also don't mind
>> eating it.
>
>My house is over 120 years old. I don't mind smelling/eating food, but
>occasionally I don't really want a lingering garlic smell in the house
>for a couple of days. If I accidentally burn food, I really don't want
>that smell lingering, either.

For a couple of days? Open a window.

On Sat, 11 Nov 2023 22:21:22 -0500, Michael Trew
<michael.trew@att.net> wrote:

>On 11/11/2023 12:25 AM, dsi1 wrote:
>> On Friday, November 10, 2023 at 6:27:22 PM UTC-10, Michael Trew
>> wrote:
>>>
>>> I agree, for the most part. I don't like the modern open concept,
>>> though. Keep the kitchen doors shut while cooking, and open the
>>> windows if it's in season.
>>
>> Most regions that have two kitchens will be situated in the tropics
>> or equatorial climes. Well, that's my story and I'm sticking with
>> it.
>
>That, or older Italian settlements. My grandfather had a summer kitchen
>in his cellar.

You have an Italian grandfather? I thought you were the biggest Anglo
after Jill and Dave Smith.

Michael Trew wrote:
....
> That, or older Italian settlements. My grandfather had a summer kitchen
> in his cellar.

of course! to make the vino!

songbird

On Thursday, November 9, 2023 at 1:48:02 PM UTC-10, Bruce wrote:
> On Thu, 9 Nov 2023 14:52:41 -0800 (PST), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Thursday, November 9, 2023 at 4:09:47 PM UTC-6, songbird wrote:
> >>
> >> a pretty simple meal (and even better that i did not
> >> have to make it). :)
> >>
> >> salmon was from canned red sockeye, used some of the juice
> >> along with chopped onions and some crushed cereal, no other
> >> binder, baked until browned.
> >>
> >> songbird
> >>
> >I love good salmon patties and that's something I haven't cooked in several
> >months. There's a few cans in my larder so that's a meal to consider in a
> >few days. Thanks for the reminder!
> >
> >I put a bit of cornmeal in mine and an egg as the binders.
> Cornmeal seems to be a recurring American thing. I'd never have
> thought of adding that.

When I used to make chili, I'd sprinkle on some cornmeal on top of the chili to thicken it. These days, I use crushed corn chips instead. It gives the chili or soup a nice toasted corn taste. We ate lunch at a restaurant today. I shared a chicken pot pie, corn chowder, and corn bread, with my wife. It was so-so. The pie was made with pieces of leftover fried chicken. I'm not usually a picky guy but that was kind of lame and tough chicken. It was an enjoyable time with the family though. The guy sitting on the next table was a singer and guitarist. Cool.

https://photos.app.goo.gl/kNHQDYwvFECkiBEs8

https://www.youtube.com/watch?v=19bOj_wm458

On Sun, 12 Nov 2023 01:58:00 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Thursday, November 9, 2023 at 1:48:02 PM UTC-10, Bruce wrote:
>> On Thu, 9 Nov 2023 14:52:41 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Thursday, November 9, 2023 at 4:09:47 PM UTC-6, songbird wrote:
>> >>
>> >> a pretty simple meal (and even better that i did not
>> >> have to make it). :)
>> >>
>> >> salmon was from canned red sockeye, used some of the juice
>> >> along with chopped onions and some crushed cereal, no other
>> >> binder, baked until browned.
>> >>
>> >> songbird
>> >>
>> >I love good salmon patties and that's something I haven't cooked in several
>> >months. There's a few cans in my larder so that's a meal to consider in a
>> >few days. Thanks for the reminder!
>> >
>> >I put a bit of cornmeal in mine and an egg as the binders.
>> Cornmeal seems to be a recurring American thing. I'd never have
>> thought of adding that.
>
>When I used to make chili, I'd sprinkle on some cornmeal on top of the chili to thicken it. These days, I use crushed corn chips instead. It gives the chili or soup a nice toasted corn taste.

>We ate lunch at a restaurant today. I shared a chicken pot pie, corn
>chowder, and corn bread, with my wife.
..
I'm getting used to the omnipresence of corn in American cooking.
..
>It was so-so.The pie was made
>with pieces of leftover fried chicken. I'm not usually a picky guy
>but that was kind of lame and tough chicken. It was an enjoyable time
>with the family though. The guy sitting on the next table was a
>singer and guitarist. Cool.
..
>https://photos.app.goo.gl/kNHQDYwvFECkiBEs8
>
>https://www.youtube.com/watch?v=19bOj_wm458
..
Pacific islander music always seems a bit goody 2 shoe boy scout music
for under the Christmas tree for me, without any rhythm or anything.

On 11/11/2023 6:41 PM, cshenk wrote:
> Bruce wrote:
>
>> On Fri, 10 Nov 2023 17:56:33 -0500, jmcquown <j_mcquown@comcast.net>
>> wrote:
>>
>>> On 11/10/2023 5:00 PM, Cindy Hamilton wrote:
>>>> On 2023-11-10, songbird <songbird@anthive.com> wrote:
>>>>> dsi1 wrote:
>>>>> ...
>>>>>> A Japanese breakfast with a little bit of mackerel would be
>> great. Waking up and having the house smell like fish that was fried
>> the night before is not fine. Having a house that smells like fish is
>> not fine.
>>>>>
>>>>> true, we don't cook fish often here at all and
>>>>> we don't fry much either so we don't have grease
>>>>> and food smells hanging on the walls or the rest
>>>>> of the place.
>>>>
>>>> We don't fry fish. We cook it fairly often on the grill.
>>>>
>>>> Shrimp are more frequently sauteed than grilled. We always
>>>> have some in the freezer, and they're easy to defrost for a
>>>> quick meal.
>>>>
>>> I frequently pan fry mild fish in a little oil yet my house does
>>> not smell like grease or fish. I don't buy stinky fish.
>>
>> Fear of fish flavour. Conservative biddy taste buds.
>
> Bruce, many people prefer milder fish. Jill isn't odd in that at all.
> Most fish we eat would class as mild. Though not every type, among
> them are Cod, snapper, sole, lingcod come to mind. Also fake crab or
> fake lobster. Then you have lots of shellfish (clams in several types
> and mussels), Octopus, squid, crawdads, shrimp and our local bluecrab.
> I also do tuna, sea bass, trout, and salmon at times. The one we do
> that she likely doesn't is catfish.

I had to read that twice, Carol. Are you saying I don't cook catfish?!
Not Mississippi river catfish, that's for darn sure. Don't you remember
asking for catfish recipes a while back? I posted my recipe for Catfish
Acadian. The old standby, of course, is catfish fillets dredged in
seasoned flour blended with cornmeal and pan-fried.

Jill