Fish for breakfast?
Charles Snodgrass
breakfast, specifically trout and salmon croquettes. Having never dined
where these dishes were offered at breakfast, I'm curious... what would
typically accompany the salmon for breakfast? Eggs and grits? Or something
more appropriate for the fish course?
===== Charles Snodgrass ============ snod...@mindspring.com
816 Sherwood Road Phone 404/873-1118
Atlanta, Georgia 30324-5231 Fax 404/873-1137
robert l fathman
: On various occasions I've heard people refer to enjoying fish for
: breakfast, specifically trout and salmon croquettes. Having never dined
: where these dishes were offered at breakfast, I'm curious... what would
: typically accompany the salmon for breakfast? Eggs and grits? Or something
: more appropriate for the fish course?
Well... there is always the obvious. Smoked Salmon. Possibly an omlette of
smoked salmon with green onions & caramelized vidalias. The hangtown fry,
an open face omlette made with oysters, bacon and mushrooms. I once ran
(as a brunch special) smoked trout with potato pancakes, poached eggs, caviar
oil and creme fraice. Awesome.
Happy Fishing,
R. F.
ZAXX
salmon or spanish macrel (called saba), there are a few places in LA and
San Francisco that do Japanese Breakfast. One one the mall in Japan town
San Francisco that's great, for $5 you get miso soup, fish, rice, seaweed,
and some pickeled vegi's. One of my all time favorite ways to start the
day.
zaxx
ZA...@AOL.COM
James C. Harrison
: On various occasions I've heard people refer to enjoying fish for
: breakfast, specifically trout and salmon croquettes. Having never dined
: where these dishes were offered at breakfast, I'm curious... what would
: typically accompany the salmon for breakfast? Eggs and grits? Or something
: more appropriate for the fish course?
: ===== Charles Snodgrass ============ snod...@mindspring.com
: 816 Sherwood Road Phone 404/873-1118
: Atlanta, Georgia 30324-5231 Fax 404/873-1137
One of my all time favorite breakfasts is pan fish or talapia and eggs.
Another good breakfast dish is hash made from leftover fish--there are
recipes for it in all my fish cookbooks but it's just like roast beef or
corned beef hash except for the fish.
hexis
Jim Parent
accompanied by a salad, rice (of course), and perhaps even a rolled up
egg omlette thingie.
--
Jim Parent Los Gatos CA
"Knowledge is Power.....but good old cubic inches help too."
Debra Fran Baker
>On various occasions I've heard people refer to enjoying fish for
>breakfast, specifically trout and salmon croquettes. Having never dined
>where these dishes were offered at breakfast, I'm curious... what would
>typically accompany the salmon for breakfast? Eggs and grits? Or something
>more appropriate for the fish course?
I've had fish for breakfast many times - various smoked fish (salmon,
whitefish and sable are most common) served with bagels, variations of
cream cheese, sweet butter, onions and tomatoes. The cream cheese
variations are plain, mixed with vegetables and mixed with scallions.
And don't the British eat a sort of fish stew called kedgeree for
breakfast?
--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
* For its ways are ways of pleasantness and all its paths are peace. *
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Debra Fran Baker dfb...@panix.com
Stan Horwitz
: In Japan, having fish for breakfast is relatively common. Often
: egg omlette thingie.
Many Jews also enjoy fish for breakfast and not just Lox (smoked salmon).
There's herring in cream, chubs, and a few other fishes which I forget. This
is often served with bagels, cream cheese, olives, sliced tomatoes and onions
and maybe scrambled eggs. In fact, omlettes made with lox are popular too.
--
My name is Stan Horwitz and my E-mail address is st...@astro.ocis.temple.edu
My opinions are all mine. They do not reflect those of my employer.
Trevor Hall
>And don't the British eat a sort of fish stew called kedgeree for
>breakfast?
Kedgeree may have been served in upper-class houses during Victorian/Edwardian times
but the only time you will see it now is in a few better class hotels.
If my memory serves me, kedgeree is a corruption of khichri (sp), an Indian dish
containing rice & pulses. Throw in some smoked fish and you have kedgeree.
What you may find on the breakfast table is kippers (split, smoked herring)
or smoked haddock, the latter, again, mainly in hotels.
T.H. (who also likes kippers for supper)
Brian Hiebert
>From: snod...@mindspring.com (Charles Snodgrass)
>Subject: Fish for breakfast?
>Date: Sun, 14 May 1995 11:52:26 -0500
>On various occasions I've heard people refer to enjoying fish for
>breakfast, specifically trout and salmon croquettes. Having never dined
>where these dishes were offered at breakfast, I'm curious... what would
>typically accompany the salmon for breakfast? Eggs and grits? Or something
>more appropriate for the fish course?
>===== Charles Snodgrass ============ snod...@mindspring.com
> 816 Sherwood Road Phone 404/873-1118
> Atlanta, Georgia 30324-5231 Fax 404/873-1137
The BEST way to have fish for breakfast, is to cook it up fresh after having
caught it right at dawn!
Lightly coated..fried in butter...a few potatoes and onions...and a steaming
cup of coffee...on the shore of a beautiful lake.
yum
Brian
Nancy Dooley
>From: snod...@mindspring.com (Charles Snodgrass)
>Subject: Fish for breakfast?
>Date: Sun, 14 May 1995 11:52:26 -0500
>On various occasions I've heard people refer to enjoying fish for
>breakfast, specifically trout and salmon croquettes. Having never dined
>where these dishes were offered at breakfast, I'm curious... what would
>typically accompany the salmon for breakfast? Eggs and grits? Or something
>more appropriate for the fish course?
>===== Charles Snodgrass ============ snod...@mindspring.com
> 816 Sherwood Road Phone 404/873-1118
> Atlanta, Georgia 30324-5231 Fax 404/873-1137
Salmon croquettes are often served with a sauce made of a white sauce base
with hard-boiled eggs cut up in it. I would accompany this with fresh fruit
and croissants (not low fat, of course).
For pan-fried fresh fish (catfish, walleye, etc.) I would serve it with
hash-brown potatoes and fresh fruit compote.
Hope this helps.
Nancy Dooley
-- It doesn t do to leave a live Dragon out of your calculations, if you live near him. --J.R.R.
Tolkien
Sean Kelly
Jim Parent <par...@svpal.svpal.org> wrote:
>In Japan, having fish for breakfast is relatively common. Often
>accompanied by a salad, rice (of course), and perhaps even a rolled up
>egg omlette thingie.
While in Jamaica, I got to sample a breakfast that started rather
tame: orange juice, breadfruit, coffee ... and ended with a strange
casserole of sardines (?) and tomatoes. I got the impression this was
a common Jamaican breakfast treat ... but what exactly was in it and
what's it called?
--
Sean Kelly
NOAA Forecast Systems Lab, Boulder Colorado USA
I think a good product would be "Baby Duck Hat". It's a fake baby
duck, which you strap on top of your head. Then you go swimming
underwater until you find a mommy duck and her babies, and you join
them. Then, all of a sudden, you stand up out of the water and roar
like Godzilla. Man, those ducks really take off! Also, Baby Duck Hat
is good for parties. -- Jack Handey
O'Hara Shun Ping (303)293-4594
: In <snodgras-140...@snodgras.mindspring.com> snod...@mindspring.com (Charles Snodgrass) writes:
: >On various occasions I've heard people refer to enjoying fish for
: >breakfast, specifically trout and salmon croquettes. Having never dined
: >where these dishes were offered at breakfast, I'm curious... what would
: >typically accompany the salmon for breakfast? Eggs and grits? Or something
: >more appropriate for the fish course?
: I've had fish for breakfast many times - various smoked fish (salmon,
: whitefish and sable are most common) served with bagels, variations of
: cream cheese, sweet butter, onions and tomatoes. The cream cheese
: variations are plain, mixed with vegetables and mixed with scallions.
: And don't the British eat a sort of fish stew called kedgeree for
: breakfast?
Kedgeree is great - it is actually a rice dish with curry, eggs,
and fish.
Another breakfast favourite is smoked kipper with buttered brown
bread toast.
: --
Iain G Liddell
>
>And don't the British eat a sort of fish stew called kedgeree for
>breakfast?
>
Kedgeree (from "khichri") was on the sideboards at all the best country
house breakfasts in the late 19th/early 20th centuries. Smoked fish,
chopped hard-boiled eggs, tomatoes and much, much more with spiced rice.
I recall being served kedgeree at a retreat weekend in the Scottish
Highlands when I was a student. It is a spectacularly good breakfast for
a morning after an exhausting evening - but only if Cook hasn't been
swinging a shoe all night.
In many hotels and the better B&B establishments, you will find kippers
on the menu. These are oak-smoked herring, and the best are excellent.
Smoked haddock fillets poached in milk are becoming quite common too -
it's easier and the kitchen is less smelly. However, I think my favourite
two fish breakfasts both come from the Scottish east coast, and both are
haddock. The Finnan Haddie is a lightly smoked haddock which has been
opened before smoking: it is quite a sweet-tasting dish. By contrast, the
Arbroath Smokie is gutted through the mouth and smoked whole: the skin
becomes dry and wrinkled, but the flesh inside is still white. There is a
drier taste to the fish.
Most visitors to the Liddell establishment end up with a fish breakfast,
particularly if they are around on a Sunday morning. For Londoners
looking for a good source, I'd recommend Selfridge's in Oxford Street or
Chalmers and XXXX [May???] in Notting Hill Gate (S side, just W of the
tube station).
Regarding kippers, when British Rail withdrew these delicacies from the
breakfast menu of the Brighton Belle train, there was an outcry from
passengers: leading the protests was Sir Ralph Richardson. Eventually, BR
capitulated and restored kippers to the menu. An eagle-eyed steward
spotted the old thespian in the dining car on the first morning of the
New Kipper Age, and approached him diffidently.
"I expect you'll be wanting the kippers, Sir Ralph?"
"No, no. I'll have the English breakfast, thanks."
"But Sir Ralph, I thought you were all in favour of the kippers."
"No, no. I don't want the kippers ... I want the *choice* of kippers."
Iain
--
Iain Liddell ia...@brunel.ac.uk fax +44 18 95 25 26 91
"Thus, to the high entertainment of the angels, do we pelt each other
with evangelists, like schoolboys bickering in the snow" - R L Stevenson
{adv...@bus.orst.edu
>On various occasions I've heard people refer to enjoying fish for
>breakfast, specifically trout and salmon croquettes. Having never dined
>where these dishes were offered at breakfast, I'm curious... what would
>typically accompany the salmon for breakfast? Eggs and grits? Or something
>more appropriate for the fish course?
Some of my most memorable breakfasts involve freshly caught trout cooked in a
cast iron skillet over a campfire and served with fried potatoes and onions.
Now that my son is old enough to clean his own fish (bleah), I am looking
forward to some great camping trips this summer.
Deb Conrad
con...@bus.orst.edu
Sam Rosenbaum
Sum restaurants.
Sam.
.
--
***** rose...@epas.utoronto.ca *****
Diane Johnston
: Sum restaurants.
And then there's kippers!
Diane Johnston
Leslie Paul Davies
(salted / smoked herrings) at breakfast.
--
Paul W2SYF/4 Ft Lauderdale
"Heisenberg may have slept here... Pauli didn't."
Leslie Paul Davies
lpda...@bcfreenet.seflin.lib.fl.us
Debra Fran Baker
My father used to make kippers and onions for breakfast. He'd take an
onion and dice it in almost mathematical precision - I loved watching him,
fry them in butter and add the smoked kippers (from a can, of course.)
It smelled up the house, and my mom couldn't stand them, but my younger
brother and I loved them. Apparently, he learned it from *his* father
(a"h). My brother also learned to make it. It seems to be a father-son
thing. Besides, my brother cooks for a living, in his own deli.
Except that I can't see my brother being that precise with an onion.
Debra
Anne Smith
lpda...@bcfreenet.seflin.lib.fl.us (Leslie Paul Davies) writes:
> t is common for the British to have kippers
> (salted / smoked herrings) at breakfast.
And how about crab cakes with broiled tomatoes and hash browns?
Chef Sandy
grits Mmmm GOOD!!!!!
Charles Snodgrass
Sandy) wrote:
> Down in the Lowcountry (Charleston, South Carolina) we eat shrimp and
> grits Mmmm GOOD!!!!!
Can you elaborate, Chef Sandy? How are they prepared?
CS
Ninette R Enrique
How about dried milkfish with vinegar and rice? As a Filipina, I've
eaten this before. Dried milkfish stinks to high heaven, but it sure
does taste good!
Ninette
Hal Laurent
mackerel with horseradish sauce.
--
=============================================================
Hal Laurent | Home: lau...@charm.net
Baltimore Maryland USA | Work: lau...@tamrc.enet.dec.com
Michael J. Edelman
: How about dried milkfish with vinegar and rice? As a Filipina, I've
: eaten this before. Dried milkfish stinks to high heaven, but it sure
: does taste good!
Ooh, gotta try this. Recipe?
--mike
Lester Heitlinger, R.B.P.
and always request (and get) kippers for breakfast (my favorite). The
Brits use either herring of makerel <sp?> to "kipper". Incidentally, lox
is not a Yiddish word. It is the Scandinavian word for salmon, usually
spelled lax.
*****************************************************************************
Lester D. Heitlinger, R.B.P. Illegetemii tatum non carborundum
heit...@soleil.acomp.usf.edu
On 15 May 1995, Stan Horwitz wrote:
> Jim Parent (par...@svpal.svpal.org) wrote:
> : In Japan, having fish for breakfast is relatively common. Often
> : accompanied by a salad, rice (of course), and perhaps even a rolled up
> : egg omlette thingie.
>
Ray Hannigan
(Sean Kelly) wrote:
>In article <3p5tki$d...@borg.svpal.org>,
>Jim Parent <par...@svpal.svpal.org> wrote:
>>In Japan, having fish for breakfast is relatively common. Often
>>accompanied by a salad, rice (of course), and perhaps even a rolled up
>>egg omlette thingie.
>
In NY we eat fish for breakfast all the time: Its called LOX!
Jim Lew
: Dried milkfish stinks to high heaven, but it sure
: does taste good!
so it does:-) where i once worked, the philipinos used to microwave
warm the fish delight, at least until it was forbidden by the coworkers
and management.
jim
--
**** To err is human
**** To really foul up
**** requires a computer!
Harry Dodsworth
The dislike of eating fish for breakfast seems to be largely
American among nations that eat cooked breakfasts. I remember
trying to get fish for breakfast on the coast of Maine! It was
a welcome relief to reach Halifax NS and have smoked haddock
at the Lord Nelson Hotel.
In 1952, I was travelling on a very overcrowded Norwegian
coastal steamer. My mother and I ate breakfast first. She saw
some round fritters on the buffet that interested her but not
being very adventurous, didn't take any. However she said to my
father, 'Don't miss the fritters', implying she had tried them!
He did try them and found they were deep fried fish balls and
were very good.
The following recipe comes from The Scandinavian Cookbook
published by the Culinary Arts Institute.
Fish Balls (Fiskekroketer)
Set out a deep saucepan or automatic deep fryer and heat fat
to 350 degrees Fahrenheit.
Heat over low heat in a saucepan
2 tablespoons butter
Blend in
1/4 cup sifted all purpose flour
1 teaspoon salt
1/8 teaspoon peppper
Heat until mixture bubbles. Add gradually, stirring constantly,
1 cup cream
Cook rapidly, stirring constantly, until mixture thickens.
Remove from heat; cool.
Meanwhile, flake finely enough cooked fish to yield
3 cups flaked cooked fish (cod, trout, fillet of sole,
whitefish)
When sauce is cool, blend in the fish and
1 egg yolk, beaten
Shape mixture into balls one inch in diameter.
Dip balls into
2 eggs, slightly beaten
To coat evenly, roll balls in
1 cup fine, dry bread crumbs
Deep-fry Fish Balls in heated fat. Deep-fry only as many balls
at one time as will float uncrowded one-layer deep in the fat.
Turn balls often. Deep-fry 2 minutes, or until lightly browned.
Drain; remove to absorbent paper.
Keep Fish Balls warm for the smörgåsbord (smorgasbord, koldt bord
in Norwegian)
Like many traditional recipes, there are many variations.
As far as I remember, the fish balls on the ship were coated in
a light batter rather than egg and breadcrumb.
Ray Hannigan
popular are smoked whitefish (including whitefish salad), and rich sable
plate. Great on a bagel.
A. Marina Fournier
exchanges of protein (and only 1 carbo!) for breakfast. Some times I had
eggs, or cheese or an omelet, or leftover beef or lamb, but usually it was
8 oz. shrimp in cocktail sauce, for ease of prep & cleanup as well as a
short wait to eat. If it hadn't been
for Trader Joe's shrimp deals, we'd have been much poorer. It only took
me 7 months to get really tired of shrimp for breakfast.
A. Marina Fournier <Aria...@Scruznet.com>
The (Re)Sourceress
C'est la vie, c'est la guerre,
Ce n'est pas une pomme de terre.
Lin Nah
How about kippers on toast?
8)~
Ca...@sys403.chatlink.com
CH>Down in the Lowcountry (Charleston, South Carolina) we eat shrimp and
CH>grits Mmmm GOOD!!!!!
Down here in Beaufort (lower Lowcountry) we eats swimps and gwits, Chef
Sandy... the gullah influence in Beaufort even extends to the name of
the dish... Ever try Frogmore Stew?
Casey
Doreen Randal
>How about kippers on toast?
>
>8)~
Oi! Lin, that coming from a Kiwi is a bit off, that's a Pommie
oops I mean an English breakfast. B-)
Doreen
"To be perfectly honest, I sometime think it is very difficult
to be perfectly honest".....Ashleigh Brilliant
--
Doreen Randal
Email yn...@yetti.wanganui.gen.nz
Smail 135 Ikitara Road, Wanganui, 5001, New Zealand
Chef Sandy
else how to make it or just keep it a lowcountry secret?
Sandy Hubbard Chef Sa...@AOL.com
bruce bowser
> The British often eat fish for breakfast.
dsi1
https://futuredish.com/wp-content/uploads/2019/11/Japanese-Breakfast-2.jpg
Dave Smith
farmed salmon, a bowl of white rice (empty carbs), a bit of
cucumber/seaweed pickle and some beans (?).
I think I've had a nicer breakfast buffet at Tokyo Airport.
--
This is NOT a post by Dave Smith
bob
english muffin with cream cheese, diced tomato, capers and thinly
sliced purple onion.
Fish is not a budget meal even if you catch it yourself.
dsi1
I had some miso butterfish at a restaurant the other day. It's a local favorite!
https://photos.app.goo.gl/F7pFYMHvSuYuxZEm6
Bryan Simmons
every day, and by fried fish I mean Gorton's or Mrs. Paul's, the stuff
that they say to put in the oven, but I fried it in a Fry Daddy, and then
I doused it in ReaLemon. I was pescatarian for several months
because I had this goofy idea that eating bird and mammal made
one aggressive, and I was trying to *calm the fuck down*.
I expect comments from the peanut gallery.
--Bryan
GM
Wonder bread...
--
GM
Bryan Simmons
since I was 17. I'd even been through two *trial marriges*. If I were
to ever eat a hot dog again, it would be chowed down cold out of
the package. The only time I ever enjoyed a hot dog was that way,
and it was when I felt starved at the end of a paddling experience,
kayak, not S&M. At this point in life, I can afford to never eat one
again. My wife had a relative who only wanted to eat hot dogs, and
we have another young relative who was that way about chicken
wings.
>
> --
> GM
--Bryan
Dave Smith
Dave Smith
Michael Trew
That would be far too heavy of a breakfast for me.
> I expect comments from the peanut gallery.
>
> --Bryan
https://www.youtube.com/watch?v=pnUGAe0yqz4
Dave Smith
Dave Smith
songbird
...
> english muffin with cream cheese, diced tomato, capers and thinly
> sliced purple onion.
>
> Fish is not a budget meal even if you catch it yourself.
fridge. perfect breakfast somedays.
we don't eat fish sticks any more though. too often the
processors are adding pepper to the coatings and that's
not something that Mom can eat. :(
songbird
Lump Charcoal
> On various occasions I've heard people refer to enjoying fish for
> breakfast, specifically trout and salmon croquettes. Having never dined
> where these dishes were offered at breakfast, I'm curious... what would
> typically accompany the salmon for breakfast? Eggs and grits? Or something
> more appropriate for the fish course?
> ===== Charles Snodgrass ============ snod...@mindspring.com
> 816 Sherwood Road Phone 404/873-1118
> Atlanta, Georgia 30324-5231 Fax 404/873-1137
Try Finnan Haddie poached in milk. Or not. Then there's kippers. Not trout or salmon, but each of these dishes were at one time popular for breakfast. Of course there is salmon on a bagel with cream cheese.
Dave Smith
Bryan Simmons
>
> songbird
--Bryan
bruce bowser
Bryan Simmons
I always have it around, and put it in iced tea. Besides, the stuff back then
was, as I wrote, Gorton's or Mrs. Paul's. The amount of lemon juice that
stuff needed was cost prohibitive of using actual lemons.
--Bryan
jmcquown
fondness for fish sticks as a teen and young adult because I grew up
eating them. The quality used to be so much better and they contained
actual minced fish, not some sort of pressed fish in a crappy coating.
These days I would never consider buying them.
Jill
dsi1
Dave Smith
wrote:
>Fish sticks (Gorton's, Mrs. Paul's) are horrible. I used to have a
>fondness for fish sticks as a teen and young adult because I grew up
>eating them. The quality used to be so much better and they contained
>actual minced fish, not some sort of pressed fish in a crappy coating.
>These days I would never consider buying them.
"INGREDIENTS: Alaska Pollock fillets, batter coating, vegetable oil.
Alaska Pollock fillets
Batter coating
Water, rice flour, wheat flour, tapioca dextrin, modified corn starch,
salt, whey, onion powder, baking powder (baking soda, sodium aluminum
phosphate, cream of tartar), dextrose, sugar, sunflower lecithin,
xanthan gum, yeast, spice, natural flavor.
Vegetable oil
Canola and/or soybean oil."
Makes me wonder what it would taste like without the natural flavor
and what that is. Anyway, good to see old friend xanthan gum again!
Dave Smith
Dave Smith
Dave Smith
Bryan Simmons
more selective.
>
> Jill
--Bryan
Dave Smith
bruce bowser
GM
atop the piscine matter... add some dill relish, yer all set...
--
GM
itsjoan...@webtv.net
> A fave treat of mine is a sammich of fish sticks on a white bun, with melted Provel cheeze snuggled
> atop the piscine matter... add some dill relish, yer all set...
>
https://imgur.com/a/BbBLI
bruce bowser
> On 1/14/2022 5:39 PM, Gregory Morrow wrote:
> > A fave treat of mine is a sammich of fish sticks on a white bun, with melted Provel cheeze snuggled
> > atop the piscine matter... add some dill relish, yer all set...
>
> It shows..
GM
Hope you are doing well, bb, I like yer posts...
--
GM
itsjoan...@webtv.net
> On Friday, January 14, 2022 at 5:56:49 PM UTC-5, itsjoan...@webtv.net wrote:
>> On 1/14/2022 5:39 PM, Gregory Morrow wrote:
>>> A fave treat of mine is a sammich of fish sticks on a white bun, with melted Provel cheeze snuggled
>>> atop the piscine matter... add some dill relish, yer all set...
>>
>> It shows..
>
> I wonder if your frogger might actually have that for dinner.
>
Dave Smith
Dave Smith
>On 1/14/2022 5:58 PM, bruce bowser wrote:
>> On Friday, January 14, 2022 at 5:56:49 PM UTC-5, itsjoan...@webtv.net wrote:
>>> On 1/14/2022 5:39 PM, Gregory Morrow wrote:
>>>> A fave treat of mine is a sammich of fish sticks on a white bun, with melted Provel cheeze snuggled
>>>> atop the piscine matter... add some dill relish, yer all set...
>>>
>>> It shows..
>>
> > https://imgur.com/a/BbBLI
> >
>> I wonder if your frogger might actually have that for dinner.
> >
>
>By the looks of it that fat fucker will eat damn near anything.
:)))))))))))
Gary
> j_mc...@comcast.net wrote:
>> Fish sticks (Gorton's, Mrs. Paul's) are horrible. I used to have a
>> fondness for fish sticks as a teen and young adult because I grew up
>> eating them. The quality used to be so much better and they contained
>> actual minced fish, not some sort of pressed fish in a crappy coating.
>> These days I would never consider buying them.
>>
> I don't think the fish sticks have changed much. You've just become
> more selective.
breaded and frozen fish sticks. They were ok.
I bought a box a few years ago for nostalgia to see how they tasted to
me now. They were fine but I haven't bought them since.
Most of my adult live (living right next to the ocean) I've only had
fresh caught that day salt water fish. Either caught by me or by friends
that love to fish and will save one or two for me.
Honestly, thinking back - I can only recall eating frozen *fin* fish
here was one time I bought a frozen salmon steak. It was good but never
bought more.
The other was a small pak of frozen tilapia once. I liked that fine too.
Gary
> dsi1 wrote:
>> Back in the old days, fish sticks were a food that you could throw in the general direction of a kid's pie hole and they would shut the hell up long enough to stuff their faces. These days, we don't need fish sticks any more cause we got McDonald's.
>
> They're still big business.
are making a fortune and laughing all the way to the bank.
I remember liking those McD "fillet of fish" sandwiches. Isn't it tartar
sauce on them? Haven't had one in 30 years or so.
I always liked them but the rare times I went, hamburger products just
sounded better at the time.
And their fries. Always had to add fries.
Cindy Hamilton
> On 1/14/2022 5:35 PM, bruce bowser wrote:
> > dsi1 wrote:
> >> Back in the old days, fish sticks were a food that you could throw in the general direction of a kid's pie hole and they would shut the hell up long enough to stuff their faces. These days, we don't need fish sticks any more cause we got McDonald's.
> >
> > They're still big business.
> LOL. The companies that sell "crap food" according to many here in RFC
> are making a fortune and laughing all the way to the bank.
sugar, and flavor enhancers. People can hardly help but enjoy it.
It's engineered to release dopamine in the brain, which makes people
come back for more, to repeat the experience.
Cindy Hamilton
Bryan Simmons
really well for frying, and I like the taste, especially doused liberally
with lemon or lime juice. You can typically buy a 2# bag of
individually frozen fillets for ~$8.
--Bryan
Bryan Simmons
Oh, and which flavor enhancers do you mean?
>
> Cindy Hamilton
--Bryan
Cindy Hamilton
putatively savory foods). Nor with fat, in moderation.
Sure, the "flavor enhancers" are mainly salt, sugar, and fat. But
you can find the odd "natural flavor", and of course MSG, which
is so handy in stimulating the taste buds when your product
doesn't have enough actual taste.
Hey, I see that Big Mac sauce has egg yolks, but not whites. Pity
about the soybean oil.
Cindy Hamilton
Bryan Simmons
> On Saturday, January 15, 2022 at 9:33:30 AM UTC-5, bryang...@gmail.com wrote:
> > On Saturday, January 15, 2022 at 8:09:17 AM UTC-6, Cindy Hamilton wrote:
> > > On Saturday, January 15, 2022 at 6:32:26 AM UTC-5, Gary wrote:
> > > > On 1/14/2022 5:35 PM, bruce bowser wrote:
> > > > > dsi1 wrote:
> > > > >> Back in the old days, fish sticks were a food that you could throw in the general direction of a kid's pie hole and they would shut the hell up long enough to stuff their faces. These days, we don't need fish sticks any more cause we got McDonald's.
> > > > >
> > > > > They're still big business.
> > > > LOL. The companies that sell "crap food" according to many here in RFC
> > > > are making a fortune and laughing all the way to the bank.
> > > Popular does not equal good. The "crap food" is loaded with salt,
> > > sugar, and flavor enhancers. People can hardly help but enjoy it.
> > > It's engineered to release dopamine in the brain, which makes people
> > > come back for more, to repeat the experience.
> > >
> > What exactly is wrong with "salt, sugar, and flavor enhancers"??
> > Oh, and which flavor enhancers do you mean?
> I have no trouble with salt and sugar (except I don't like sugar in
> putatively savory foods). Nor with fat, in moderation.
>
pork chop. I won't put it on mine again. There's a little bit left, and
I'm going to put it on ice cream. OK, I just did, and I'm going back
for more.
> Sure, the "flavor enhancers" are mainly salt, sugar, and fat. But
> you can find the odd "natural flavor", and of course MSG, which
> is so handy in stimulating the taste buds when your product
> doesn't have enough actual taste.
>
> Hey, I see that Big Mac sauce has egg yolks, but not whites. Pity
> about the soybean oil.
>
plus an extra middle bun, nasty sauce instead of mustard
and ketchup, and a tiny bit of shredded lettuce. People who
order those have questionable judgement in more ways than
one.
>
> Cindy Hamilton
--Bryan
Dave Smith
>On 1/14/2022 5:35 PM, bruce bowser wrote:
>
>> dsi1 wrote:
>>> Back in the old days, fish sticks were a food that you could throw in the general direction of a kid's pie hole and they would shut the hell up long enough to stuff their faces. These days, we don't need fish sticks any more cause we got McDonald's.
>>
>> They're still big business.
>
>LOL. The companies that sell "crap food" according to many here in RFC
>are making a fortune and laughing all the way to the bank.
well too.
Dave Smith
Dave Smith
Dave Smith
Dave Smith
Dave Smith
Dave Smith
Dave Smith
bruce bowser
> On 1/12/2022 10:59 AM, songbird wrote:
> > bob wrote:
> > ...
> >> I had fish for breakfast two days ago. Smoked salmon on homemade
> >> english muffin with cream cheese, diced tomato, capers and thinly
> >> sliced purple onion.
> >>
> >> Fish is not a budget meal even if you catch it yourself.
> >
> > fish sticks from a previous meal, cold, right from the
> > fridge. perfect breakfast somedays.
> >
> > we don't eat fish sticks any more though. too often the
> > processors are adding pepper to the coatings and that's
> > not something that Mom can eat. :(
> >
> >
> > songbird
> >
> fondness for fish sticks as a teen and young adult because I grew up
> eating them. The quality used to be so much better and they contained
> actual minced fish, not some sort of pressed fish in a crappy coating.
> These days I would never consider buying them.
dsi1
I had to go out and get some 5 spice powder to make Chinese roast pork. I dislike 5 spice powder but you have to use it to make it come out right. That's about all the spice I'm interested in.
Dave Smith
Dave Smith
Michael Trew
> On 1/14/2022 5:35 PM, bruce bowser wrote:
>
>> dsi1 wrote:
>>> Back in the old days, fish sticks were a food that you could throw in
>>> the general direction of a kid's pie hole and they would shut the
>>> hell up long enough to stuff their faces. These days, we don't need
>>> fish sticks any more cause we got McDonald's.
>>
>> They're still big business.
>
> LOL. The companies that sell "crap food" according to many here in RFC
> are making a fortune and laughing all the way to the bank.
>
> I remember liking those McD "fillet of fish" sandwiches. Isn't it tartar
> sauce on them? Haven't had one in 30 years or so.
one once, because I had a coupon for a free one at McD, and I wish that
I could have asked for a refund... no bueno!
Leonard Blaisdell
> Sorry, but that's the worst fish sandwich that I've ever had. I tried
> one once, because I had a coupon for a free one at McD, and I wish that
> I could have asked for a refund... no bueno!
small order of fries and a pineapple-mango smoothie.
Lately, my favorite fast-food has evolved to this:
<https://postimg.cc/xX3YpdvN>
My wife was grateful to get that for her Birthday dinner. I'm a Mensch.
dsi1
Dave Smith
love Bratwurst too) is duly noted, Herr Leo.
Dave Smith
Dave Smith
Dave Smith
:)))))))))))
Dave Smith
<leobla...@sbcglobal.net> wrote:
>On 2022-01-16, Michael Trew <michae...@att.net> wrote:
>
>> Sorry, but that's the worst fish sandwich that I've ever had. I tried
>> one once, because I had a coupon for a free one at McD, and I wish that
>> I could have asked for a refund... no bueno!
>
>
>Love em! I always have a Filet O' Fish along with some other "burger", a
>small order of fries and a pineapple-mango smoothie.
>Lately, my favorite fast-food has evolved to this:
>
><https://postimg.cc/xX3YpdvN>
>
>My wife was grateful to get that for her Birthday dinner. I'm a Mensch.
love Bratwurst too) is duly noted, Herr Leo.
Leonard Blaisdell
> Not to be a snob or anything, but those are real onion rings, aren't they? The first time I ate at A&W, I thought the onion rings were brilliant because they were an extruded product - the first I'd ever seen. These days, I prefer the real stuff. Congrats on your marriage. I can tell that life with you is a barrel of laughs.
they were extruded. They may be elsewhere, but they're not here.
The star of the picture is that giant root beer float :-)
Dave Smith
Dave Smith
Dave Smith
> On various occasions I've heard people refer to enjoying fish for
> breakfast, specifically trout and salmon croquettes. Having never dined
> where these dishes were offered at breakfast, I'm curious... what would
> typically accompany the salmon for breakfast? Eggs and grits? Or something
> more appropriate for the fish course?
> ===== Charles Snodgrass ============ snod...@mindspring.com
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