On Friday, January 15, 2016 at 12:04:48 PM UTC-5, 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
> 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've seen a lot of places sprinkle on the seasoning and broil
the fish. That would help the structural integrity of a fragile
fish. But it's not what I would call properly blackened.

Cindy Hamilton