On Sat, 15 Mar 2008 01:02:13 -0500, "cybercat" >
wrote:

>Caught the last bit of a food channel show on a MI diner called The Fly
>Trap.
>
>They were making a big sandwich that looked like a burger on a bun, but they
>called it the Salmon Burger.
>
>Anybody catch the recipe?
>
>Here is their web site, no recipes the
>
>http://www.theflytrapferndale.com/Blunch.htm
>
Did you check FTV for the time in your zone? Here is the line up for
the 13th in my time zone. Your's may be different.
http://www.foodnetwork.com/food/prog...08_EST,00.html

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Caught the last bit of a food channel show on a MI diner called The Fly
Trap.

They were making a big sandwich that looked like a burger on a bun, but they
called it the Salmon Burger.

Anybody catch the recipe?

Here is their web site, no recipes the

http://www.theflytrapferndale.com/Blunch.htm

<sf> wrote in message ...
> On Sat, 15 Mar 2008 01:02:13 -0500, "cybercat" >
> wrote:

>>
> Did you check FTV for the time in your zone? Here is the line up for
> the 13th in my time zone. Your's may be different.
> http://www.foodnetwork.com/food/prog...08_EST,00.html
>

I don't understand this response. It may be the hour. lol

I don't have a clue what the show was called, I was interested in the
recipe.

Do they repeat shows, is that what you're saying? That if I check the lineup
I
can catch the whole show.

*thunk thunk thunk*

beating my head on the desk to get it working again.

Lonnng night, sf.

cybercat wrote:
> <sf> wrote in message
> ...
>> On Sat, 15 Mar 2008 01:02:13 -0500, "cybercat" >
>> wrote:
>
>>>
>> Did you check FTV for the time in your zone? Here is the line up for
>> the 13th in my time zone. Your's may be different.
>> http://www.foodnetwork.com/food/prog...08_EST,00.html
>>
>
> I don't understand this response. It may be the hour. lol
>
> I don't have a clue what the show was called, I was interested in the
> recipe.
>
> Do they repeat shows, is that what you're saying? That if I check the
> lineup I
> can catch the whole show.
>
> *thunk thunk thunk*
>
> beating my head on the desk to get it working again.
>
> Lonnng night, sf.
You're getting the idea. . .the show is Diners, Drive-ins and Dives. I saw
the salmon burger just as I was waking up or falling asleep, that's about
all I remember. Sorry.
Janet

"cybercat" > wrote in message
...
> Caught the last bit of a food channel show on a MI diner called The Fly
> Trap.



the Salmon Burger.
http://www.theflytrapferndale.com/DDD.wmv

On Sat, 15 Mar 2008 02:01:51 -0500, "cybercat" >
wrote:

>
><sf> wrote in message ...
>> On Sat, 15 Mar 2008 01:02:13 -0500, "cybercat" >
>> wrote:
>
>>>
>> Did you check FTV for the time in your zone? Here is the line up for
>> the 13th in my time zone. Your's may be different.
>> http://www.foodnetwork.com/food/prog...08_EST,00.html
>>
>
>I don't understand this response. It may be the hour. lol
>
>I don't have a clue what the show was called, I was interested in the
>recipe.

If I don't remember which show it was, I go to the line up and look
around the time I remember seeing it. That method works for me. If
it's a show that publishes recipes, I'm usually good to go. However,
I misunderstood and thought you were talking about the FTV show line
up for the 13th... In this case, Janet said it was Diners, Drive-Ins
and Dives.... so here's the 14th
http://www.foodnetwork.com/food/prog...08_PST,00.html
Change zones at the top, under the date.
>
>Do they repeat shows, is that what you're saying? That if I check the lineup
>I can catch the whole show.

Yes - and the line ups can be different for different time zones. I
didn't see a recipe for salmon burgers in the PST line up, so you may
have to figure out which show it was and hope for a repeat. Here's a
direct link to D, D & D if you need it... try the feedback link if all
else fails http://www.foodnetwork.com/food/show_dv
>
>*thunk thunk thunk*
>
>beating my head on the desk to get it working again.

You can always enter "salmon burger" into the FTV recipe search box.
Maybe you will find The Fly Trap's recipe, or at least something close
enough.
>
>Lonnng night, sf.
>
That's ok, everybody runs into a wall occasionally (my first time was
stone cold sober, in a hotel lobby, wearing a prom dress....).



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On Sat, 15 Mar 2008 06:22:51 -0700, "Gunner" >
wrote:

>
>"cybercat" > wrote in message
...
>> Caught the last bit of a food channel show on a MI diner called The Fly
>> Trap.
>
>
>
>the Salmon Burger.
>http://www.theflytrapferndale.com/DDD.wmv
>
Kewl! Gunner, would you please email me? I'd like a quick tutorial
on how to on saving shows to CD. Does it have to be done directly, or
can it be pre-recorded, then transferred?


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<sf> wrote
> You can always enter "salmon burger" into the FTV recipe search box.
> Maybe you will find The Fly Trap's recipe, or at least something close
> enough.

Cool! I had no idea.

>>
>>Lonnng night, sf.
>>
> That's ok, everybody runs into a wall occasionally (my first time was
> stone cold sober, in a hotel lobby, wearing a prom dress....).
>

I sense there is more to this story ...

On Sat, 15 Mar 2008 14:44:18 -0500, "cybercat" >
wrote:

>
><sf> wrote
>> You can always enter "salmon burger" into the FTV recipe search box.
>> Maybe you will find The Fly Trap's recipe, or at least something close
>> enough.
>
>Cool! I had no idea.
>
>>>
>>>Lonnng night, sf.
>>>
>> That's ok, everybody runs into a wall occasionally (my first time was
>> stone cold sober, in a hotel lobby, wearing a prom dress....).
>>
>
>I sense there is more to this story ...
>

It was a case of me talking and not looking at where I was walking.
Thank god I wasn't chewing gum, so I can still proudly say I *can*
walk and chew gum at the same time.

sf
who was called a "chatterbox" in first grade by her best friend's
older brother - oh, the ignominy of it all

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cybercat wrote:
> <sf> wrote
>> It was a case of me talking and not looking at where I was walking.
>> Thank god I wasn't chewing gum, so I can still proudly say I *can*
>> walk and chew gum at the same time.
>>
>
> Oh you mean LITerally running into a wall! Poor SF!!
>
> About these salmon burgers ... I watched the video and he uses
> fresh salmon. I was thinking canned. There is such a huge difference
> between the two, I think canned will not be nearly as good. But, if
> I have fresh salmon, I think I would want it broiled, as is.
>
> What do you think?
>
Not sure why I think so, but I would think that the fresh salmon would hold
together in a different way than the canned???
Janet

On Sat, 15 Mar 2008 15:55:46 -0500, "cybercat" >
wrote:

>
><sf> wrote
>> It was a case of me talking and not looking at where I was walking.
>> Thank god I wasn't chewing gum, so I can still proudly say I *can*
>> walk and chew gum at the same time.
>>
>
>Oh you mean LITerally running into a wall! Poor SF!!

Yep, I literally walked into a wall. BAM! Very embarrassing,
especially when you're all dressed up and have an easily bruised
teenaged ego.
>
>About these salmon burgers ... I watched the video and he uses
>fresh salmon. I was thinking canned. There is such a huge difference
>between the two, I think canned will not be nearly as good. But, if
>I have fresh salmon, I think I would want it broiled, as is.
>
>What do you think?

I think fresh is the way to go, but I'd only do it if I had an over
abundance of fresh salmon and was looking for a change.

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"Gunner" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>> Caught the last bit of a food channel show on a MI diner called The Fly
>> Trap.
>
>
>
> the Salmon Burger.
> http://www.theflytrapferndale.com/DDD.wmv
>

Thanks, Gunnar!!

On Mar 15, 1:02 am, "cybercat" > wrote:
>
> They were making a big sandwich that looked like a burger on a bun, but they
> called it the Salmon Burger.
>
> Anybody catch the recipe?
>

Didn't catch that show, but I was feeling very lazy and spotted a
couple of salmon patties in the prepared meat counter at Schnucks. I
bough 'em; I said I was feeling very lazy. Well when I got home I
looked at the wrapper and found they were called salmon burgers. I
tried to cook them like patties anyway with some breading and they
weren't very good. Actually they were terrible. I guess with
lettuce, tomato, onions, mustard on a bun they might have been better,
but I'll never know.

sf wrote on Sat, 15 Mar 2008 13:05:29 -0700:

??>> <sf> wrote
??>>> It was a case of me talking and not looking at where I
??>>> was walking. Thank god I wasn't chewing gum, so I can
??>>> still proudly say I *can* walk and chew gum at the same
??>>> time.
??>>>
??>> Oh you mean LITerally running into a wall! Poor SF!!

s> Yep, I literally walked into a wall. BAM! Very
s> embarrassing, especially when you're all dressed up and have
s> an easily bruised teenaged ego.
??>>
??>> About these salmon burgers ... I watched the video and he
??>> uses fresh salmon. I was thinking canned. There is such a
??>> huge difference between the two, I think canned will not
??>> be nearly as good. But, if I have fresh salmon, I think I
??>> would want it broiled, as is.
??>>
??>> What do you think?

s> I think fresh is the way to go, but I'd only do it if I had
s> an over abundance of fresh salmon and was looking for a
s> change.

Grinding up or chopping fresh salmon seems a totally
inappropriate thing to me! There are so many delicious ways to
cook fresh salmon: poached, broiled, baked etc. Have you ever
had salmon a la unilaterale? That's cooked on a bed of rock or
kosher salt at 500° F for 10 minutes. The only way that I've
really enjoyed chopped salmon is the Hawaiian lomi-lomi salmon
but that's uncooked and more like sushi. In honesty, I have had
a so-called tuna burger made with fresh tuna that I did like.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

<sf> wrote
> It was a case of me talking and not looking at where I was walking.
> Thank god I wasn't chewing gum, so I can still proudly say I *can*
> walk and chew gum at the same time.
>

Oh you mean LITerally running into a wall! Poor SF!!

About these salmon burgers ... I watched the video and he uses
fresh salmon. I was thinking canned. There is such a huge difference
between the two, I think canned will not be nearly as good. But, if
I have fresh salmon, I think I would want it broiled, as is.

What do you think?



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"Janet Bostwick" > wrote :
>>
> Not sure why I think so, but I would think that the fresh salmon would
> hold together in a different way than the canned???

Yep. Because fresh is sticky ... sort of. I bet I would have to add an
egg.

"James Silverton" > wrote in message
news:axWCj.6172$Id3.375@trnddc07...
> sf wrote on Sat, 15 Mar 2008 13:05:29 -0700:
>

> Grinding up or chopping fresh salmon seems a totally inappropriate thing
> to me!

I'm with you on this one.

"stark" > wrote in message
...
> On Mar 15, 1:02 am, "cybercat" > wrote:
>>
>> They were making a big sandwich that looked like a burger on a bun, but
>> they
>> called it the Salmon Burger.
>>
>> Anybody catch the recipe?
>>
>
> Didn't catch that show, but I was feeling very lazy and spotted a
> couple of salmon patties in the prepared meat counter at Schnucks. I
> bough 'em; I said I was feeling very lazy. Well when I got home I
> looked at the wrapper and found they were called salmon burgers. I
> tried to cook them like patties anyway with some breading and they
> weren't very good. Actually they were terrible. I guess with
> lettuce, tomato, onions, mustard on a bun they might have been better,
> but I'll never know.

You breaded them? There should have been some sort of bread *in*
them.

I have made salmon cakes for years, with canned salmon, egg, mustard,
onions, bread crumbs, and pepper. The ones in the video looked especially
good. I
originally missed the fact that they were made with fresh fish. I will try
them with canned, adding a bit of egg to make sure they stick together.

On Mar 15, 6:19�pm, "cybercat" > wrote:
> "James Silverton" > wrote in message
>
> news:axWCj.6172$Id3.375@trnddc07...
>
> > sf �wrote �on Sat, 15 Mar 2008 13:05:29 -0700:
>
> > Grinding up or chopping fresh salmon seems a totally inappropriate thing
> > to �me!
>
> I'm with you on this one.

That's your emotionality talking, you don't feel right about grinding
it because nowadays fresh salmon (and most fresh fish) is expensive.
But when I was a kid fresh fish was about the least expensive food on
the table, especially salmon, because it was plentiful and really not
very popular.... it's red and kids don't like the look of it. Back
then only poor families ate a lot of fresh fish, even shrimp was poor
people's food. That said any fresh fish can be ground and made into
wonderful fishcakes. But I don't think fresh salmon is near the top
choice for fishcakes, it's a bit too oily, fresh cod and halibut is
much better.

On Mar 15, 3:55�pm, "cybercat" > wrote:
> <sf> wrote
>
> > It was a case of me talking and not looking at where I was walking.
> > Thank god I wasn't chewing gum, so I can still proudly say I *can*
> > walk and chew gum at the same time.
>
> Oh you mean LITerally running into a wall! Poor SF!!
>
> About these salmon burgers ... I watched the video and he uses
> fresh salmon. I was thinking canned. There is such a huge difference
> between the two, I think canned will not be nearly as good. But, if
> I have fresh salmon, I think I would want it broiled, as is.
>
> What do you think?
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

When I cook fresh salmon, I always cook more than I will use at the
meal. With the LOs, I make salmon burgers, I flake the salmon, add
egg, shopped red onion, mayo, fresh parsley, Sand P, and a little
dijon mustard. mx all together and add some crumbled crackers. When
they are ready to cook I roll in Panko and fry. They are great.

Rosie

"cybercat" > wrote in message
...
>
> "James Silverton" > wrote in message
> news:axWCj.6172$Id3.375@trnddc07...
>> sf wrote on Sat, 15 Mar 2008 13:05:29 -0700:
>>
>
>> Grinding up or chopping fresh salmon seems a totally inappropriate thing
>> to me!
>
> I'm with you on this one.
For the King or Chinook I would feel the same, but when you have so much
salmon available you do not give it quite the value others might. An
example would be lobster rolls using hot dog buns, not something I would do.
There is so much hype on Cooper River Silvers that people pay a premium of
15-18$ a lb for a fish that is normally 4-6$ whole. We will have to see how
much salmon rises in price as the Southern Pacific Salmon fisheries close
this year and fuel costs go up. I suspect Farm Raised Atlantic will command
a premium this year.

As a rough chop, this is actually a very good use of the protein to create
unique flavors and textures combinations; Soy Sauce, sesame, chile( w/
avocado), or chilli(sambal), wasabi, et, etc., you can really get creative
with this. I do not care for the canned variety, that was the "Friday
night gotta eat fish" for us land lubbers in Texas, along with fish sticks
in the school cafeteria at lunch. But a fresh pate with with the right
extenders!, that alright in my book on crackers and toast points.

"Gunner" > wrote in
> For the King or Chinook I would feel the same, but when you have so much
> salmon available you do not give it quite the value others might.

Oh, that is not why I don't like the idea of grinding it up. I just like it
so
much whole. I might try it with fresh salmon, but if I do, I think I will
wish
I had left it whole.

On Mar 15, 4:24*pm, "Gunner" > wrote:
> "cybercat" > wrote in message
> > ...
> > > "James Silverton" > wrote in message
> >news:axWCj.6172$Id3.375@trnddc07...
> >> sf *wrote *on Sat, 15 Mar 2008 13:05:29 -0700:
>
> >> Grinding up or chopping fresh salmon seems a totally inappropriate thing
> >> to *me!
>
> > I'm with you on this one.
>
> For the King or Chinook *I would feel the same, *but when you have so much
> salmon available you do not give it quite the value others might. [snip]

Right. I gather you live where you first can catch kings, then
silvers, and by the time the sockeye come in chopping some up for a
burger seems obvious and easy.

>*We will have to see how
> much salmon rises in price as the Southern Pacific Salmon fisheries close
> this year and fuel costs go up. *I suspect Farm Raised Atlantic will command
> a premium this year.

I don't care how much the price of wild salmon goes up, it won't make
me buy that farmed crap.
>
> As a *rough chop, this is actually a very good use of the protein to create
> unique flavors and textures combinations; *Soy Sauce, sesame, chile( w/
> avocado), or chilli(sambal), wasabi, et, etc., you can really get creative
> with this. * I do not care for the canned variety, that was the "Friday
> night gotta eat fish" for us land lubbers in Texas, along with fish sticks
> in the school cafeteria at lunch. *But a fresh pate with with the right
> extenders!, that alright in my book on crackers and toast points.

Again right on. Even standard combos like dill, red onion, lemon
juice and red hot sauce work well for salmon burgers. Another tip
that comes to mind is to refrigerate them for at least 30 minutes
before frying or grilling. Helps them hold together. -aem

>I don't care how much the price of wild salmon goes up, it won't make
>me buy that farmed crap.
>


farmed salmon dyed for your sins

real fish don't eat pellets
joe