On Fri, 15 Jan 2016 10:04:42 -0700, Janet B >
wrote:

>On Fri, 15 Jan 2016 10:20:50 -0500, jmcquown >
>wrote:
>
>>Liverwurst
>>
>>Served on Rye with Dijon Onion
>>Choice of Side
>>$8.50
>>
>>Blue Plate:
>>
>>Blackened Tilapia
>>Served over Garden Salad
>>Choice of Dressing
>>$11.00
>>
>>
>>Okay, I'm not paying $8.50 for liverwurst. And what the hell is a Dijon
>>Onion?!
>>
>>Jill
>
>I love liverwurst sandwiches but that is something that I don't trust
>to anyone else. I don't think I would enjoy it with Dijon onion

I'd guess it wasn't proof read, should have been Dijon mustard and
onion. I like a quality liverwurst, braunschieger actually. I like
mustard but I don't like Dijon mustard, I'd much prefer a good deli
mustard or a coarse ground horseradish mustard. I'd think most people
would want onions on the side, not everyone likes raw onions on their
sandwiches... I'd want paper thin sliced sweet onions on liver
sausage, but I'd want to add them myself. I also much prefer to build
my own liver sausage sandwhich... on a hard onion roll... I like real
brawnscheiger, the kind in natural casings. Brawnscheiger is
typically lightly smoked and coarser than liverwurst.
http://www.opassmokedmeats.com/whats...braunschweiger

>The interesting item is the blackened tilapia -- tilapia is a pretty
>fragile fish when cooked. I can't imagine how it can be blackened
>without really beating it up, over cooking, etc.
>Janet US

I don't like any blackened fish, my few experiences was that it tasted
like it fell off the grill and got coated with charcoal ashes... just
serve fish with a salt shaker filled with powdered charcoal and let
people blacken to taste.