Subj : Fishy Sandwixhes
To   : Sean Dennis
From : Dave Drum
Date : Tue Jun 13 2023 05:23:04

-=> Sean Dennis wrote to Dave Drum <=-

 DD> Burger Biggie killed off the Whaler (according the the Wiki) in 1990.

 SD> Makes sense now why my memory of it is so dim.

 DD> The only fats food fish sarnie of wich I am aware that hasn't morphed
 DD> into something totally off-the-wall different is McD's Filet o' Fish.
 DD> I like to get a pair of them, fries and a hot chocolate on a cold night
 DD> for a filling, enjoyable meal.

 SD> FoF is my mom's favorite McD's sandwich (I like them too sans tartar
 SD> sauce).  I am wanting to start eating fresh salmon at home but
 SD> unfortunately that is still out of my food budget but hopefully not for
 SD> long.

I like the tartar sauce. I'll sometimes dip my French fries in tartar
rather than catsup - which gets me some funny looks if I'm with others.
But, I really don't care. It's tasty (to me).

Here's a good salmon recipe for when your wallet gets pumped up.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Four-Spice Salmon
 Categories: Seafood, Herbs
      Yield: 

      4    (6 oz ea) skinned salmon
           - fillets
           Salt and black pepper
      1 tb Coriander seeds or ground coriander
    1/4 ts Whole or ground cloves
  1 1/2 ts Cumin seed or ground cumin
      1 ts Fresh grated nutmeg
      2 tb Peanut, grape seed or other
           - neutral oil, or clarified
           - butter

  Season fillets on both sides with salt and pepper. If
  necessary, combine spices and grind them to a coarse
  powder in a coffee or spice grinder. Press some of the
  mixture onto the top of each fillet.

  Heat a large nonstick skillet over medium-high heat for
  2 or 3 minutes. Add the oil or butter and, when it
  shimmers, place the fillets, coated side down, in the
  pan. Cook about 2 to 3 minutes, or until the spice
  mixture forms a nicely browned crust.

  Turn the fillets and cook for another 2 to 3 minutes, or
  until the salmon just slightly resists when pierced with
  a thin-bladed knife.

  By: Mark Bittman

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

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