I've never made fish cake before, but all the talk on rfc inspired me.
I had leftover mashed potatoes and I had leftover salmon... so why
not?

My biggest problem was what they should look like because I've only
eaten crab cakes and the crab cakes I've had were usually a "designer"
style that looked like they'd been formed with a timbale mold. After
trying Google recipes and finding nothing specific about height and
width - and not being able to tell much from the images on cooking
blogs, I went to google images which usually link back to a recipe and
found gold there. One recipe said "1/2 cup" and I saw Giadia using
her 1 cup measure for something yesterday, so I went with that idea.
I oiled my 1/2 cup measure, packed the mixture into it and used a
table knife to loosen the side so I could tap it easily into my hand.

As a plus, I found the perfect use for Panko. I lightly shaped the
patties and then put Panko on both of the horizontal flat sides (not
the band around the circumference).

My salmon cakes started off tall and compacted as they cooked; but
browned beautifully and turned over like a charm, so it's a do over!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!


sounds great, but I think you mean "a do again", not "a do over".

On Aug 18, 10:01*pm, sf > wrote:
> I've never made fish cake before, but all the talk on rfc inspired me.
> I had leftover mashed potatoes and I had leftover salmon... so why
> not?
>
> My biggest problem was what they should look like because I've only
> eaten crab cakes and the crab cakes I've had were usually a "designer"
> style that looked like they'd been formed with a timbale mold. *After
> trying Google recipes and finding nothing specific about height and
> width - and not being able to tell much from the images on cooking
> blogs, I went to google images which usually link back to a recipe and
> found gold there. *One recipe said "1/2 cup" and I saw Giadia using
> her 1 cup measure for something yesterday, so I went with that idea.
> I oiled my 1/2 cup measure, packed the mixture into it and used a
> table knife to loosen the side so I could tap it easily into my hand.
>
> As a plus, I found the perfect use for Panko. *I lightly shaped the
> patties and then put Panko on both of the horizontal flat sides (not
> the band around the circumference).
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

***We serve a similar cake (in season) at the Cafe topped with a
hollandaise sauce...We fry in clarified butter...

On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > My salmon cakes started off tall and compacted as they cooked; but
> > browned beautifully and turned over like a charm, so it's a do over!
>
>
> sounds great, but I think you mean "a do again", not "a do over".
>
That's the correct interpretation of "do over".

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > My salmon cakes started off tall and compacted as they cooked; but
>> > browned beautifully and turned over like a charm, so it's a do over!
>>
>>
>> sounds great, but I think you mean "a do again", not "a do over".
>>
> That's the correct interpretation of "do over".


I've always heard "do over" as: let's redo and try to get it right this
time.

On Thu, 18 Aug 2011 23:06:58 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > My salmon cakes started off tall and compacted as they cooked; but
> >> > browned beautifully and turned over like a charm, so it's a do over!
> >>
> >>
> >> sounds great, but I think you mean "a do again", not "a do over".
> >>
> > That's the correct interpretation of "do over".
>
>
> I've always heard "do over" as: let's redo and try to get it right this
> time.
>
I won't be doing it exactly the same way next time because I didn't
follow a recipe and didn't measure this time. Are you happy now?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Pico Rico" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> >
>>> > My salmon cakes started off tall and compacted as they cooked; but
>>> > browned beautifully and turned over like a charm, so it's a do over!
>>>
>>>
>>> sounds great, but I think you mean "a do again", not "a do over".
>>>
>> That's the correct interpretation of "do over".
>
>
> I've always heard "do over" as: let's redo and try to get it right this
> time.

Agreed.

On Aug 19, 12:01*am, sf > wrote:
> I've never made fish cake before, but all the talk on rfc inspired me.
> I had leftover mashed potatoes and I had leftover salmon... so why
> not?
>
> My biggest problem was what they should look like because I've only
> eaten crab cakes and the crab cakes I've had were usually a "designer"
> style that looked like they'd been formed with a timbale mold. *After
> trying Google recipes and finding nothing specific about height and
> width - and not being able to tell much from the images on cooking
> blogs, I went to google images which usually link back to a recipe and
> found gold there. *One recipe said "1/2 cup" and I saw Giadia using
> her 1 cup measure for something yesterday, so I went with that idea.
> I oiled my 1/2 cup measure, packed the mixture into it and used a
> table knife to loosen the side so I could tap it easily into my hand.
>
> As a plus, I found the perfect use for Panko. *I lightly shaped the
> patties and then put Panko on both of the horizontal flat sides (not
> the band around the circumference).
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!
>

Wow, dipshit. Next you should be able to cross yer legs by yerself,
Hush!

"Julie Bove" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
>>> > wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> >
>>>> > My salmon cakes started off tall and compacted as they cooked; but
>>>> > browned beautifully and turned over like a charm, so it's a do over!
>>>>
>>>>
>>>> sounds great, but I think you mean "a do again", not "a do over".
>>>>
>>> That's the correct interpretation of "do over".
>>
>>
>> I've always heard "do over" as: let's redo and try to get it right this
>> time.
>
> Agreed.
>
Every time we make a dish, particularly a dish we created, we all say, "what
will I do next time?" What will make it better?

"Kent" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Pico Rico" > wrote in message
>> ...
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
>>>> > wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>> >
>>>>> > My salmon cakes started off tall and compacted as they cooked; but
>>>>> > browned beautifully and turned over like a charm, so it's a do over!
>>>>>
>>>>>
>>>>> sounds great, but I think you mean "a do again", not "a do over".
>>>>>
>>>> That's the correct interpretation of "do over".
>>>
>>>
>>> I've always heard "do over" as: let's redo and try to get it right this
>>> time.
>>
>> Agreed.
>>
> Every time we make a dish, particularly a dish we created, we all say,
> "what will I do next time?" What will make it better?

I never say that. I either want to make it again or I don't.

"sf" > wrote in message
...
>
> I've never made fish cake before, but all the talk on rfc inspired me.
> I had leftover mashed potatoes and I had leftover salmon... so why
> not?
>
> My biggest problem was what they should look like because I've only
> eaten crab cakes and the crab cakes I've had were usually a "designer"
> style that looked like they'd been formed with a timbale mold. After
> trying Google recipes and finding nothing specific about height and
> width - and not being able to tell much from the images on cooking
> blogs, I went to google images which usually link back to a recipe and
> found gold there. One recipe said "1/2 cup" and I saw Giadia using
> her 1 cup measure for something yesterday, so I went with that idea.
> I oiled my 1/2 cup measure, packed the mixture into it and used a
> table knife to loosen the side so I could tap it easily into my hand.
>
> As a plus, I found the perfect use for Panko. I lightly shaped the
> patties and then put Panko on both of the horizontal flat sides (not
> the band around the circumference).
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!

Sounds great and a good way to form the cakes too

--
http://www.shop.helpforheros.org.uk

sf wrote:

> I've never made fish cake before, but all the talk on rfc inspired me.
> I had leftover mashed potatoes and I had leftover salmon... so why
> not?
>
> My biggest problem was what they should look like because I've only
> eaten crab cakes and the crab cakes I've had were usually a "designer"
> style that looked like they'd been formed with a timbale mold. After
> trying Google recipes and finding nothing specific about height and
> width - and not being able to tell much from the images on cooking
> blogs, I went to google images which usually link back to a recipe and
> found gold there. One recipe said "1/2 cup" and I saw Giadia using
> her 1 cup measure for something yesterday, so I went with that idea.
> I oiled my 1/2 cup measure, packed the mixture into it and used a
> table knife to loosen the side so I could tap it easily into my hand.
>
> As a plus, I found the perfect use for Panko. I lightly shaped the
> patties and then put Panko on both of the horizontal flat sides (not
> the band around the circumference).
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!

Great idea, and I'm glad they turned out well. Did you add anything else for
flavor? Onions, egg yolk, peas, dill?

Bob

On Aug 19, 6:43*am, "Bob Terwilliger" >
wrote:
> sf wrote:
> > I've never made fish cake before, but all the talk on rfc inspired me.
> > I had leftover mashed potatoes and I had leftover salmon... so why
> > not?
>
> > My biggest problem was what they should look like because I've only
> > eaten crab cakes and the crab cakes I've had were usually a "designer"
> > style that looked like they'd been formed with a timbale mold. *After
> > trying Google recipes and finding nothing specific about height and
> > width - and not being able to tell much from the images on cooking
> > blogs, I went to google images which usually link back to a recipe and
> > found gold there. *One recipe said "1/2 cup" and I saw Giadia using
> > her 1 cup measure for something yesterday, so I went with that idea.
> > I oiled my 1/2 cup measure, packed the mixture into it and used a
> > table knife to loosen the side so I could tap it easily into my hand.
>
> > As a plus, I found the perfect use for Panko. *I lightly shaped the
> > patties and then put Panko on both of the horizontal flat sides (not
> > the band around the circumference).
>
> > My salmon cakes started off tall and compacted as they cooked; but
> > browned beautifully and turned over like a charm, so it's a do over!
>
> Great idea, and I'm glad they turned out well. Did you add anything else for
> flavor? Onions, egg yolk, peas, dill?
>
> Bob

I make what I call salmon croquettes maybe twice a year. I make it
from canned salmon, mashed potato, bread crumbs if the mix seems to
wet, minced onion, and egg. I live in a neighborhood with enough Jews
to encourage the local supermarket to stock up on what they see as
holiday items, but they don't give them shelf space year round. When
the holiday is past, they sell it off cheap and I stock up. Among the
items I get a year's supply of are bottled borscht and canned salmon.
That stuff has skin and bones and there's not much I can do with
except croquettes. I pick out most of the skin and mash everything
else, bones and all. (The bones fall apart. Presumably, the calcium is
still there.)

The idea of measuring how much goes into each patty never occurred to
me. I might try it next time. I'll try Panko for the outside too.
Thanks for the ideas.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Aug 19, 1:01*am, sf > wrote:
> I've never made fish cake before, but all the talk on rfc inspired me.
> I had leftover mashed potatoes and I had leftover salmon... so why
> not?
>
> My biggest problem was what they should look like because I've only
> eaten crab cakes and the crab cakes I've had were usually a "designer"
> style that looked like they'd been formed with a timbale mold. *After
> trying Google recipes and finding nothing specific about height and
> width - and not being able to tell much from the images on cooking
> blogs, I went to google images which usually link back to a recipe and
> found gold there. *One recipe said "1/2 cup" and I saw Giadia using
> her 1 cup measure for something yesterday, so I went with that idea.
> I oiled my 1/2 cup measure, packed the mixture into it and used a
> table knife to loosen the side so I could tap it easily into my hand.
>
> As a plus, I found the perfect use for Panko. *I lightly shaped the
> patties and then put Panko on both of the horizontal flat sides (not
> the band around the circumference).
>
> My salmon cakes started off tall and compacted as they cooked; but
> browned beautifully and turned over like a charm, so it's a do over!
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

Yeah - the Pankos are worth the money. I've used em as you did.

On Aug 19, 6:58*am, Kalmia > wrote:
> On Aug 19, 1:01*am, sf > wrote:
>
>
>
> > I've never made fish cake before, but all the talk on rfc inspired me.
> > I had leftover mashed potatoes and I had leftover salmon... so why
> > not?
>
> > My biggest problem was what they should look like because I've only
> > eaten crab cakes and the crab cakes I've had were usually a "designer"
> > style that looked like they'd been formed with a timbale mold. *After
> > trying Google recipes and finding nothing specific about height and
> > width - and not being able to tell much from the images on cooking
> > blogs, I went to google images which usually link back to a recipe and
> > found gold there. *One recipe said "1/2 cup" and I saw Giadia using
> > her 1 cup measure for something yesterday, so I went with that idea.
> > I oiled my 1/2 cup measure, packed the mixture into it and used a
> > table knife to loosen the side so I could tap it easily into my hand.
>
> > As a plus, I found the perfect use for Panko. *I lightly shaped the
> > patties and then put Panko on both of the horizontal flat sides (not
> > the band around the circumference).
>
> > My salmon cakes started off tall and compacted as they cooked; but
> > browned beautifully and turned over like a charm, so it's a do over!
>
> > --
> > I take life with a grain of salt, a slice of lemon and a shot of tequila
>
> Yeah - the Pankos are worth the money. *I've used em as you did.

I LOVE salmon cakes. I served them at the restaurant for a lunch
special with a dill sauce.
Here's the recipe if anyone is interested:

http://hizzoners.com/recipes/lunch-s...s-salmon-cakes

"sf" > wrote in message
...
> On Thu, 18 Aug 2011 23:06:58 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> >
>> >> > My salmon cakes started off tall and compacted as they cooked; but
>> >> > browned beautifully and turned over like a charm, so it's a do over!
>> >>
>> >>
>> >> sounds great, but I think you mean "a do again", not "a do over".
>> >>
>> > That's the correct interpretation of "do over".
>>
>>
>> I've always heard "do over" as: let's redo and try to get it right this
>> time.
>>
> I won't be doing it exactly the same way next time because I didn't
> follow a recipe and didn't measure this time. Are you happy now?


I was happy to begin with. What will you do differently?

On Thu, 18 Aug 2011 22:01:35 -0700, sf > wrote:

>
>I've never made fish cake before, but all the talk on rfc inspired me.
>I had leftover mashed potatoes and I had leftover salmon... so why
>not?
>
>My biggest problem was what they should look like because I've only
>eaten crab cakes and the crab cakes I've had were usually a "designer"
>style that looked like they'd been formed with a timbale mold. After
>trying Google recipes and finding nothing specific about height and
>width - and not being able to tell much from the images on cooking
>blogs, I went to google images which usually link back to a recipe and
>found gold there. One recipe said "1/2 cup" and I saw Giadia using
>her 1 cup measure for something yesterday, so I went with that idea.
>I oiled my 1/2 cup measure, packed the mixture into it and used a
>table knife to loosen the side so I could tap it easily into my hand.
>
>As a plus, I found the perfect use for Panko. I lightly shaped the
>patties and then put Panko on both of the horizontal flat sides (not
>the band around the circumference).
>
>My salmon cakes started off tall and compacted as they cooked; but
>browned beautifully and turned over like a charm, so it's a do over!

I don't see them... yet another keyboard kook.

"Pico Rico" wrote:
>"sf" wrote:
>> "Pico Rico" wrote:
>>> "sf" wrote:
>>> >
>>> > My salmon cakes started off tall and compacted as they cooked; but
>>> > browned beautifully and turned over like a charm, so it's a do over!
>>>
>>> sounds great, but I think you mean "a do again", not "a do over".
>>>
>> That's the correct interpretation of "do over".
>
>I've always heard "do over" as: let's redo and try to get it right this
>time.

sf didn't do it the first time... do you see any fish cakes, she
didn't even post her recipe ... sf is yet another kalifornia keyboard
kook.

On Thu, 18 Aug 2011 23:17:23 -0700, sf > wrote:

>On Thu, 18 Aug 2011 23:06:58 -0700, "Pico Rico"
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> >
>> >> > My salmon cakes started off tall and compacted as they cooked; but
>> >> > browned beautifully and turned over like a charm, so it's a do over!
>> >>
>> >>
>> >> sounds great, but I think you mean "a do again", not "a do over".
>> >>
>> > That's the correct interpretation of "do over".
>>
>>
>> I've always heard "do over" as: let's redo and try to get it right this
>> time.
>>
>I won't be doing it exactly the same way next time because I didn't
>follow a recipe and didn't measure this time. Are you happy now?

That remark proves even more that you didn't make any fish cakes.

On Thu, 18 Aug 2011 23:41:00 -0700 (PDT), projectile vomit chick
> wrote:

>On Aug 19, 12:01*am, sf > wrote:
>> I've never made fish cake before, but all the talk on rfc inspired me.
>> I had leftover mashed potatoes and I had leftover salmon... so why
>> not?
>>
>> My biggest problem was what they should look like because I've only
>> eaten crab cakes and the crab cakes I've had were usually a "designer"
>> style that looked like they'd been formed with a timbale mold. *After
>> trying Google recipes and finding nothing specific about height and
>> width - and not being able to tell much from the images on cooking
>> blogs, I went to google images which usually link back to a recipe and
>> found gold there. *One recipe said "1/2 cup" and I saw Giadia using
>> her 1 cup measure for something yesterday, so I went with that idea.
>> I oiled my 1/2 cup measure, packed the mixture into it and used a
>> table knife to loosen the side so I could tap it easily into my hand.
>>
>> As a plus, I found the perfect use for Panko. *I lightly shaped the
>> patties and then put Panko on both of the horizontal flat sides (not
>> the band around the circumference).
>>
>> My salmon cakes started off tall and compacted as they cooked; but
>> browned beautifully and turned over like a charm, so it's a do over!
>>
>
>Wow, dipshit. Next you should be able to cross yer legs by yerself,
>Hush!

With sf's thunder thighs crossing her legs would cause a cellulite
tsumi.

On Fri, 19 Aug 2011 06:56:02 -0700 (PDT), Jerry Avins >
wrote:
>
>I make what I call salmon croquettes maybe twice a year. I make it
>from canned salmon, mashed potato, bread crumbs if the mix seems to
>wet, minced onion, and egg. I live in a neighborhood with enough Jews
>to encourage the local supermarket to stock up on what they see as
>holiday items, but they don't give them shelf space year round. When
>the holiday is past, they sell it off cheap and I stock up. Among the
>items I get a year's supply of are bottled borscht and canned salmon.

There's nothing Jewish about canned salmon, it's sold all year, many
brands and versions. And were you honest rather than a scumbag LIAR
you would have used matzo meal instead of bread crumbs.

On Fri, 19 Aug 2011 02:23:45 -0700, "Julie Bove"
> wrote:

>
> "Kent" > wrote in message
> ...
> >
> > "Julie Bove" > wrote in message
> > ...
> >>
> >> "Pico Rico" > wrote in message
> >> ...
> >>>
> >>> "sf" > wrote in message
> >>> ...
> >>>> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
> >>>> > wrote:
> >>>>
> >>>>>
> >>>>> "sf" > wrote in message
> >>>>> ...
> >>>>> >
> >>>>> > My salmon cakes started off tall and compacted as they cooked; but
> >>>>> > browned beautifully and turned over like a charm, so it's a do over!
> >>>>>
> >>>>>
> >>>>> sounds great, but I think you mean "a do again", not "a do over".
> >>>>>
> >>>> That's the correct interpretation of "do over".
> >>>
> >>>
> >>> I've always heard "do over" as: let's redo and try to get it right this
> >>> time.
> >>
> >> Agreed.
> >>
> > Every time we make a dish, particularly a dish we created, we all say,
> > "what will I do next time?" What will make it better?
>
> I never say that. I either want to make it again or I don't.
>
Oh, good god. Hyper focus on whatever difference there is between do
over and do again. I do over because it's never the same way twice.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Aug 19, 12:59*pm, sf > wrote:
> On Fri, 19 Aug 2011 02:23:45 -0700, "Julie Bove"
>
>
>
>
>
>
>
>
>
> > wrote:
>
> > "Kent" > wrote in message
> ...
>
> > > "Julie Bove" > wrote in message
> > ...
>
> > >> "Pico Rico" > wrote in message
> > ...
>
> > >>> "sf" > wrote in message
> > ...
> > >>>> On Thu, 18 Aug 2011 22:14:33 -0700, "Pico Rico"
> > >>>> > wrote:
>
> > >>>>> "sf" > wrote in message
> > om...
>
> > >>>>> > My salmon cakes started off tall and compacted as they cooked; but
> > >>>>> > browned beautifully and turned over like a charm, so it's a do over!
>
> > >>>>> sounds great, but I think you mean "a do again", not "a do over".
>
> > >>>> That's the correct interpretation of "do over".
>
> > >>> I've always heard "do over" as: *let's redo and try to get it right this
> > >>> time.
>
> > >> Agreed.
>
> > > Every time we make a dish, particularly a dish we created, we all say,
> > > "what will I do next time?" What will make it better?
>
> > I never say that. *I either want to make it again or I don't.
>
> Oh, good god. *Hyper focus on whatever difference there is between do
> over and do again. *I do over because it's never the same way twice.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

The phrase comes from games in the school yard. A "do over" is a play
that doesn't count, like a tag that players agree is too close to call
or a blast out of the yard that might be either fair or foul. A home
run do-over doesn't count.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Fri, 19 Aug 2011 03:43:49 -0700, "Bob Terwilliger"
> wrote:

> Great idea, and I'm glad they turned out well. Did you add anything else for
> flavor? Onions, egg yolk, peas, dill?
>
I added one egg to 7.5ish oz of prepared mashed potatoes.... just
because I wanted to know how one egg would affect that amount. I
chopped up one green onion - next time I'll add more, but I wanted to
start with fewer additions because I'd never eaten fish cakes much
less prepared them. I added some garlic, s & p too. I forgot to
weigh the cooked salmon, but it was approx 1/3 pound. Oh, one recipe
called for parmesan so I added that too. I also sprinkled it over the
finished fishcakes and it really did taste good.

Getting the egg/potato mixture right was my main focus last night and
I hit it. The next time I make fish cakes, I might not have leftover
mashed potatoes to use so I may have to cook some first. If I do, I
will only mash them and not make mashed potatoes (the side dish). So,
the potato base will be different... but I guess I'll have a good
basis of comparison to know what to add (or not) to plain potatoes
from then on.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 19 Aug 2011 06:56:02 -0700 (PDT), Jerry Avins >
wrote:

> The idea of measuring how much goes into each patty never occurred to
> me. I might try it next time. I'll try Panko for the outside too.
> Thanks for the ideas.

I used the measuring cup more for it's quality as a mold than an
actual measuring tool, although that was a good side benefit.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 19 Aug 2011 07:23:09 -0700 (PDT), ImStillMags
> wrote:

>
> I LOVE salmon cakes. I served them at the restaurant for a lunch
> special with a dill sauce.
> Here's the recipe if anyone is interested:
>
> http://hizzoners.com/recipes/lunch-s...s-salmon-cakes

Thanks for the idea! I didn't even think about a sauce until it was
plated and hubby asked for sauce, but I didn't even have the
ingredients for tartar sauce. Sounds like dill sauce or remoulade
would work.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
>
> On Fri, 19 Aug 2011 11:29:38 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > That remark proves even more that you didn't make any fish cakes.
>
> The reason why I didn't post a picture was because I take them after
> dark, I don't have auxiliary lighting and they turn out yellow from
> the incandescent and halogen lighting. You want to see a crappy
> picture? FINE. http://oi53.tinypic.com/2dmf4vp.jpg Now you can
> STUFU.

They look like acceptable fish cakes to me. There should be a white
balance setting on the camera that can fix the color issue.

On Fri, 19 Aug 2011 18:54:52 -0500, Sqwertz >
wrote:

>On Fri, 19 Aug 2011 11:22:53 -0400, Brooklyn1 wrote:
>
>> I don't see them... yet another keyboard kook.
>
>Are you off your meds or something? What a strange comment. You've
>gotten burned by this at least 3 times now (twice by me). And yet you
>still throw around these accusations like some sort of mental
>in-patient.

shemp is so stupid even kent can burn him. Yet some still respond
like he's normal. Very puzzling.....

Lou

In article >,
sf > wrote:

http://oi53.tinypic.com/2dmf4vp.jpg

They look a lot like mine. And mine taste good too. And I always forget
the sauce part. And I always wish I hadn't and drag out the ketchup. I
have a can of Bumblebee "wild" pink salmon in the pantry that's been
there for about a year. We're having it tomorrow because of this thread.
I think I'll kick the "sauce" up a bit this time with a ketchup, mayo,
creamed horseradish sauce which works well with cold boiled shrimp, and
which, I have no doubt, will work well with a salmon cake.
I'll use egg with crushed saltines as a binder. Your Panko idea will be
tried out too. I have some!

leo

"sf" > wrote in message
...
> On Fri, 19 Aug 2011 11:29:38 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> That remark proves even more that you didn't make any fish cakes.
>
> The reason why I didn't post a picture was because I take them after
> dark, I don't have auxiliary lighting and they turn out yellow from
> the incandescent and halogen lighting. You want to see a crappy
> picture? FINE. http://oi53.tinypic.com/2dmf4vp.jpg Now you can
> STUFU.
>
> --
They look good to me. And I like the plate

Jill

On Thu, 18 Aug 2011 22:01:35 -0700, sf > wrote:

>
>I've never made fish cake before, but all the talk on rfc inspired me.
>I had leftover mashed potatoes and I had leftover salmon... so why
>not?
>
>My biggest problem was what they should look like because I've only
>eaten crab cakes and the crab cakes I've had were usually a "designer"
>style that looked like they'd been formed with a timbale mold. After
>trying Google recipes and finding nothing specific about height and
>width - and not being able to tell much from the images on cooking
>blogs, I went to google images which usually link back to a recipe and
>found gold there. One recipe said "1/2 cup" and I saw Giadia using
>her 1 cup measure for something yesterday, so I went with that idea.
>I oiled my 1/2 cup measure, packed the mixture into it and used a
>table knife to loosen the side so I could tap it easily into my hand.
>
>As a plus, I found the perfect use for Panko. I lightly shaped the
>patties and then put Panko on both of the horizontal flat sides (not
>the band around the circumference).
>
>My salmon cakes started off tall and compacted as they cooked; but
>browned beautifully and turned over like a charm, so it's a do over!

They look wonderful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Aug 19, 3:21*pm, sf > wrote:

...

> The reason why I didn't post a picture was because I take them after
> dark, I don't have auxiliary lighting and they turn out yellow from
> the incandescent and halogen lighting. *You want to see a crappy
> picture? *FINE. *http://oi53.tinypic.com/2dmf4vp.jpg
*
I can fix that color easilty with Gimp, which I use because it's free,
or with Photoshop. Picassa probably does good color correction too.
It's probably easier just to use flash, making sure that it's most of
the illumination.

> Now you can STUFU. *

Please translate. Or maybe don't. I can guess the meaning, if not the
words.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Aug 19, 7:41*pm, Sqwertz > wrote:
> On Fri, 19 Aug 2011 06:56:02 -0700 (PDT), Jerry Avins wrote:
> > Among the
> > items I get a year's supply of are bottled borscht and canned salmon.
>
> I thought all grocery stores carried both read and pink canned salmons
> in various sizes year round. *Even Walmart carries them under their
> own 'Great Value' brand (made by Starkist). *I bought a can last
> night. *Along with some lamb country ribs - which were quite awesome
> last time I bought them. *Nice and fatty and tasty for American lamb.

Stop&Shop does too, but for Passover they stock extra for the ethnic
section, then dump it after. Go figure!

Jerry
--
Engineering is the art of making what you want from things you can
get.

On Sat, 20 Aug 2011 20:26:46 -0700 (PDT), Jerry Avins >
wrote:

> On Aug 19, 3:21*pm, sf > wrote:
>
> ...
>
> > The reason why I didn't post a picture was because I take them after
> > dark, I don't have auxiliary lighting and they turn out yellow from
> > the incandescent and halogen lighting. *You want to see a crappy
> > picture? *FINE. *http://oi53.tinypic.com/2dmf4vp.jpg
> *
> I can fix that color easilty with Gimp, which I use because it's free,
> or with Photoshop. Picassa probably does good color correction too.
> It's probably easier just to use flash, making sure that it's most of
> the illumination.
>
> > Now you can STUFU. *
>
> Please translate. Or maybe don't. I can guess the meaning, if not the
> words.
>
The first word is Shut and the last one is Up. The U in the middle is
gratuitous - I can't even spell acronyms correctly.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 20 Aug 2011 21:14:29 -0700, sf > wrote:

>On Sat, 20 Aug 2011 20:26:46 -0700 (PDT), Jerry Avins >
>wrote:
>
>> On Aug 19, 3:21*pm, sf > wrote:
>>
>> ...
>>
>> > The reason why I didn't post a picture was because I take them after
>> > dark, I don't have auxiliary lighting and they turn out yellow from
>> > the incandescent and halogen lighting. *You want to see a crappy
>> > picture? *FINE. *http://oi53.tinypic.com/2dmf4vp.jpg
>> *
>> I can fix that color easilty with Gimp, which I use because it's free,
>> or with Photoshop. Picassa probably does good color correction too.
>> It's probably easier just to use flash, making sure that it's most of
>> the illumination.
>>
>> > Now you can STUFU. *
>>
>> Please translate. Or maybe don't. I can guess the meaning, if not the
>> words.
>>
>The first word is Shut and the last one is Up. The U in the middle is
>gratuitous - I can't even spell acronyms correctly.


Not gratuitous- 'parasitic'. [I think] That was my word for the
week a few weeks ago when everyone was saying 'brinksmanship' and I
wondered why I had learned [or at least remembered] it as
'brinkmanship'. Several sites who should know called that 's'
"parasitic". By then I was too tired to find out why it wasn't
just 'superfluous'.

I think STUFU should become part of the lexicon-- like cow-orker & a
few other Usenet only words.

Jim

On Sun, 21 Aug 2011 07:44:45 -0400, Jim Elbrecht >
wrote:

> I think STUFU should become part of the lexicon-- like cow-orker & a
> few other Usenet only words.

I know how I got that extra U in there. I used to pronounce it Stuff
U. I never knew what it meant (in specific terms) until a couple of
years ago when I finally asked. RFC has been a real education for me.
People here (even the nice ones) are really mean and have dirty minds.

I haven't see "cow-worker", but when I write "cow-sin" - that's
exactly the way my immigrant BIL pronounces it.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila