Salmon patties
Steamed broccoli

Yes, I like and use canned salmon. Sue me.

I decided to add some Panko breadcrumbs as part of the binder.

Some people just *love* Panko. I bought some Panko after much ado about
it on this ng. I was not impressed and continue to be unimpressed.

Panko worked fine as a binder/filler for the salmon patties. Apparently
it's better if you use it to deep-fry food rather than use it as (I
would) regular breadcrumbs.

I could just have easily used wheat germ or a little plain flour and
gotten very good results. When I was a kid my mother used to use
crushed corn chips to make salmon patties.

Oh well, that was dinner. With leftovers. What's on your plate?

Jill

On Tue, 17 Sep 2013 19:11:46 -0400, jmcquown wrote:

> Yes, I like and use canned salmon. Sue me.

No taste, no problem, thankfully it's yours.

On 9/17/2013 7:11 PM, jmcquown wrote:
> Salmon patties
> Steamed broccoli
>
> Yes, I like and use canned salmon. Sue me.
>
> I decided to add some Panko breadcrumbs as part of the binder.
>
> Some people just *love* Panko. I bought some Panko after much ado about
> it on this ng. I was not impressed and continue to be unimpressed.
>
> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I
> would) regular breadcrumbs.
>
> I could just have easily used wheat germ or a little plain flour and
> gotten very good results. When I was a kid my mother used to use
> crushed corn chips to make salmon patties.
>
> Oh well, that was dinner. With leftovers. What's on your plate?
>
> Jill

A photo. That's a well used 16-inch nonstick skillet. I've had that
pan for a couple of decades. I used plain old corn oil for the frying.

http://s1342.photobucket.com/user/ji...6f940.jpg.html

Or, for Sheldon who loves tinypic

http://tinypic.com/m/huliwz/4

Jill

On Tue, 17 Sep 2013 19:11:46 -0400, jmcquown >
wrote:

>Salmon patties
>Steamed broccoli
>
>Yes, I like and use canned salmon. Sue me.
>
>I decided to add some Panko breadcrumbs as part of the binder.
>
>Some people just *love* Panko. I bought some Panko after much ado about
>it on this ng. I was not impressed and continue to be unimpressed.
>
>Panko worked fine as a binder/filler for the salmon patties. Apparently
>it's better if you use it to deep-fry food rather than use it as (I
>would) regular breadcrumbs.
>
>I could just have easily used wheat germ or a little plain flour and
>gotten very good results. When I was a kid my mother used to use
>crushed corn chips to make salmon patties.
>
>Oh well, that was dinner. With leftovers. What's on your plate?
>
>Jill

they look very good. I'd like to try yours sometime. I just can't
get a good taste and mine don't bind well. I guess it's because I
didn't grow up watching my mom make them.
Janet US

I use the Panko to COAT such things as fish cakes, and then fry em. Gives a nice cripsy outer finish.
It seems to me a waste to use em as filler. I have my breadcrumbs I 'make' from the ends of bread - they last forever in the freezer and it beats tossing out staling ends. ( Is there such a word as staling?)

"jmcquown" > wrote in message
...
> Salmon patties
> Steamed broccoli
>
> Yes, I like and use canned salmon. Sue me.
>
> I decided to add some Panko breadcrumbs as part of the binder.
>
> Some people just *love* Panko. I bought some Panko after much ado about
> it on this ng. I was not impressed and continue to be unimpressed.
>
> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I would)
> regular breadcrumbs.
>
> I could just have easily used wheat germ or a little plain flour and
> gotten very good results. When I was a kid my mother used to use crushed
> corn chips to make salmon patties.
>
> Oh well, that was dinner. With leftovers. What's on your plate?

I tried Panko too and didn't care for it.

Husband has leftovers to choose from. Not sure what Angela will eat because
she declined the tacos that I made for her. So... She is on her own there.
I will be having tacos and refried beans.

On 9/17/2013 8:00 PM, Janet Bostwick wrote:
> On Tue, 17 Sep 2013 19:11:46 -0400, jmcquown >
> wrote:
>
>> Salmon patties
>> Steamed broccoli
>>
>> Yes, I like and use canned salmon. Sue me.
>>
>> I decided to add some Panko breadcrumbs as part of the binder.
>>
>> Some people just *love* Panko. I bought some Panko after much ado about
>> it on this ng. I was not impressed and continue to be unimpressed.
>>
>> Panko worked fine as a binder/filler for the salmon patties. Apparently
>> it's better if you use it to deep-fry food rather than use it as (I
>> would) regular breadcrumbs.
>>
>> I could just have easily used wheat germ or a little plain flour and
>> gotten very good results. When I was a kid my mother used to use
>> crushed corn chips to make salmon patties.
>>
>> Oh well, that was dinner. With leftovers. What's on your plate?
>>
>> Jill
>
> they look very good. I'd like to try yours sometime. I just can't
> get a good taste and mine don't bind well. I guess it's because I
> didn't grow up watching my mom make them.
> Janet US
>
In my experience, the mixture needs two eggs. And yes, some sort of
bread crumbs, crushed crackers, whatever. I don't think it matters as
long as the patties hold together and taste good. Mine did!

Jill

On 9/17/2013 7:11 PM, jmcquown wrote:


> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I
> would) regular breadcrumbs.
>
> Oh well, that was dinner. With leftovers. What's on your plate?
>
> Jill

I agree with your assessment about Panko best uses. It's better to coat
for frying.

My dinner was spaghetti with meat sauce. Quite yummy.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/17/2013 7:43 PM, jmcquown wrote:
>
> A photo. That's a well used 16-inch nonstick skillet. I've had that
> pan for a couple of decades. I used plain old corn oil for the frying.
>
> http://s1342.photobucket.com/user/ji...6f940.jpg.html
>

Looks good to me!

--
CAPSLOCK–Preventing Login Since 1980.

On 9/17/2013 8:12 PM, Kalmia wrote:

> I use the Panko to COAT such things as fish cakes, and then fry em.
> Gives a nice cripsy outer finish. It seems to me a waste to use em as
> filler. I have my breadcrumbs I 'make' from the ends of bread - they
> last forever in the freezer and it beats tossing out staling ends. (
> Is there such a word as staling?)
>

I also think that filler in salmon cakes, just like crab cakes, don't
need a bread filler. The breadcrumbs are "supposed" to go on the
outside for frying. But then again, cooking is an art that is best
suited to the consumer(s) of it.

--
CAPSLOCK–Preventing Login Since 1980.

On 9/17/2013 7:11 PM, jmcquown wrote:
> Salmon patties
> Steamed broccoli
>
> Yes, I like and use canned salmon. Sue me.
>
> I decided to add some Panko breadcrumbs as part of the binder.
>
> Some people just *love* Panko. I bought some Panko after much ado about
> it on this ng. I was not impressed and continue to be unimpressed.
>
> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I
> would) regular breadcrumbs.
>

I gave it a try. It was okay but for most things regular bread crubs
work better. I am not going to bother getting panko anymore.

> I could just have easily used wheat germ or a little plain flour and
> gotten very good results. When I was a kid my mother used to use
> crushed corn chips to make salmon patties.
>
> Oh well, that was dinner. With leftovers. What's on your plate?
>


I had a club kayaking venture this evening so I had an early supper/late
lunch. Chicken noodle soup and ham and cheese sandwich on whole wheat.

jmcquown wrote:

> Salmon patties
> Steamed broccoli
[...]
> Oh well, that was dinner. With leftovers. What's on your plate?

I had some parma ham and "coppa di testa"* along with non-oressed asiago
cheese and an aged pecorino from Tuscany. I always guess why do they press
that poor asiago, the pressed version is really inferior to the normal one,
so much that one can see it even by a pictu
Pressed:
http://www.amthewinersclub.com/Resources/asiago.jpg
Normal:
http://34x26.files.wordpress.com/201...asiago-450.jpg

Coppa di testa is a cooked cold cut made with parts who once were mainly
from the head of the pig, now they also use other parts. In central Italy it
usually contains pistachios, here in my area no pistachios. In 2 weeks my
favorite producer will have their first 2013 batch of coppa di testa, theirs
is wonderful at room temp and wonderful when warmed up, and the latter
reminds me of zampone / cotechino.
http://www.salumificiocapelli.it/foto/maxi/21.jpg
Many people are grossed out by the fact that one can actually see the pieces
it's made of (I look for a recognizable part of ear or nose since I was a
child) and by the common myth that "coppa di testa is fatty", but it isn't
fatter than many other culd cuts
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Tue, 17 Sep 2013 19:11:46 -0400, jmcquown >
wrote:

> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I
> would) regular breadcrumbs.

I use panko to coat fish patties and it works very well.

--
Food is an important part of a balanced diet.

On Tue, 17 Sep 2013 18:29:20 -0600, Janet Bostwick
> wrote:

> Oh, gosh. Served with peas and noodles. That tickled a memory. I
> 'know' those are the proper dishes to go with the salmon patties. I
> don't know why, but I know that is the way it was done. ;o)

As per Ophelia's instructions, I make my fish patties with mashed
potato - no egg required. Peas in a white sauce work for me for over
the patties, but more starch doesn't - so no noodles AFAIC.

--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...
> On 9/17/2013 7:11 PM, jmcquown wrote:
>> Salmon patties
>> Steamed broccoli
>>
>> Yes, I like and use canned salmon. Sue me.
>>
>> I decided to add some Panko breadcrumbs as part of the binder.
>>
>> Some people just *love* Panko. I bought some Panko after much ado about
>> it on this ng. I was not impressed and continue to be unimpressed.
>>
>> Panko worked fine as a binder/filler for the salmon patties. Apparently
>> it's better if you use it to deep-fry food rather than use it as (I
>> would) regular breadcrumbs.
>>
>> I could just have easily used wheat germ or a little plain flour and
>> gotten very good results. When I was a kid my mother used to use
>> crushed corn chips to make salmon patties.
>>
>> Oh well, that was dinner. With leftovers. What's on your plate?
>>
>> Jill
>
> A photo. That's a well used 16-inch nonstick skillet. I've had that pan
> for a couple of decades. I used plain old corn oil for the frying.
>
> http://s1342.photobucket.com/user/ji...6f940.jpg.html

They look good) That is the only thing I used tinned salmon for but it
works really well. I use some fresh crumbs to mix with the fish and dried
for the outside.
--
--
http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> On 9/17/2013 7:11 PM, jmcquown wrote:
>
>
>> Panko worked fine as a binder/filler for the salmon patties. Apparently
>> it's better if you use it to deep-fry food rather than use it as (I
>> would) regular breadcrumbs.
>>
>> Oh well, that was dinner. With leftovers. What's on your plate?
>>
>> Jill
>
> I agree with your assessment about Panko best uses. It's better to coat
> for frying.
>
> My dinner was spaghetti with meat sauce. Quite yummy.

Every day this week I cooked meats and fresh veggies so today I'm having a
rest
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
news
> On Tue, 17 Sep 2013 18:29:20 -0600, Janet Bostwick
> > wrote:
>
>> Oh, gosh. Served with peas and noodles. That tickled a memory. I
>> 'know' those are the proper dishes to go with the salmon patties. I
>> don't know why, but I know that is the way it was done. ;o)
>
> As per Ophelia's instructions, I make my fish patties with mashed
> potato - no egg required. Peas in a white sauce work for me for over
> the patties, but more starch doesn't - so no noodles AFAIC.

I am very bad and serve chips (fries) and peas with ours <g> Not a regular
treat though
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
news
> On Tue, 17 Sep 2013 18:29:20 -0600, Janet Bostwick
> > wrote:
>
>> Oh, gosh. Served with peas and noodles. That tickled a memory. I
>> 'know' those are the proper dishes to go with the salmon patties. I
>> don't know why, but I know that is the way it was done. ;o)
>
> As per Ophelia's instructions, I make my fish patties with mashed
> potato - no egg required. Peas in a white sauce work for me for over
> the patties, but more starch doesn't - so no noodles AFAIC.

My mother made salmon patties once in a while. Not often because nobody
really liked them. Can't remember what she served with them.

Our big three vegetables were canned green beans, peas or corn. Yes, I know
corn is a grain. We also had Shelly beans until they were no longer
available here. And we had hominy, garbanzo beans, kidney beans, chili
beans, beets, tomatoes and thankfully not often, spinach and asparagus.
Those things are beyond nasty in a can! Also canned potatoes but not often
as I was really the only one who liked those.

For dinner, unless it was a roast with roasted veggies or a stew with
veggies, we always had at least one canned veg. Sometimes two. And there
was almost always some sort of green salad if only a wedge of iceberg, If
no salad then cut up raw veggies. We had a garden during the summer except
for when we lived in the rental house. I grew a variety of greens but
otherwise, iceberg was all we ever had on the table. I don't think you
could buy too many other greens in those days like you can now. We only
ever went without raw veggies of some sort if we'd been snowed in and
couldn't get out to get anything.

We never had noodles as a side unless I made them. And I never would have
made salmon cakes. My mom was fond of making home fries. Not sure why.
Perhaps because that type of potatoes are/were cheap. But I can't envision
her making those because I doubt that she would have made two things in a
skillet much less owned two. Although she did have an electric skillet.
But I only ever remember that being used for Hamburger Helper. Now that I
think of it, I think she did things like patties on a griddle. Hmmm...
Will have to ask her to see if she remembers what she served with them.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> news
>> On Tue, 17 Sep 2013 18:29:20 -0600, Janet Bostwick
>> > wrote:
>>
>>> Oh, gosh. Served with peas and noodles. That tickled a memory. I
>>> 'know' those are the proper dishes to go with the salmon patties. I
>>> don't know why, but I know that is the way it was done. ;o)
>>
>> As per Ophelia's instructions, I make my fish patties with mashed
>> potato - no egg required. Peas in a white sauce work for me for over
>> the patties, but more starch doesn't - so no noodles AFAIC.
>
> I am very bad and serve chips (fries) and peas with ours <g> Not a
> regular treat though

I need to eat more peas. I love them! Just never think to eat them.

"Ophelia" > wrote in message
...

>
> Every day this week I cooked meats and fresh veggies so today I'm having a
> rest

I recently took a survey. And instead of asking me about certain products,
they wanted to know my cooking habits. How many times per week I made a
main dish and sides. And the parameters they had for cooking seemed odd to
me. I think for the main dish, it had to cook for at least 10 minutes and
involve at least two other ingredients besides the protein, salt and pepper.
Well, hmph! I can think of several kinds of meat, pork chops being one that
do cook for twice that amount of time but are only seasoned with salt and
pepper.

They had no set parameters to the sides except that they had to be cooked.
Well, hmph again! We almost always have salad. I would consider that to be
a side although perhaps it should be considered a starter. For that matter,
the salad is sometimes the meal in this house! And I make coleslaw
frequently because it is one of daughter's favorite foods.

The survey then concentrated on asking me questions about how many times I
made something from a packet be it box or pouch. Again, they did not name
specific products but were asking about things like boxed meal kits or
rice/pasta kits where you add your own meat. They also asked about cooking
sauces.

I have tried cooking sauces a few times when I got them for cheap or free
with a coupon. And my family did not like them! So never again. Also
tried the Philadelphia Cooking Creme. Pyyyuck! I don't add cream cheese to
my foods to begin with. Unless of course I am making something like a
cheesecake or brownies. To me it doesn't belong in most savory foods.

I used to buy prepared spaghetti type sauce but I think it has been well
over a year since I bought any. I did make the mistake of buying packets of
Alfredo sauce. Mistake for two reasons. One, I assumed that all I had to
do was add water. Nope. Requires water, butter, and cheese. I was like...
Wha? What good is this? I can make Alfredo from scratch. I thought this
route would give me a near instant sauce. 2nd mistake was thinking that
daughter liked Alfredo. She doesn't. At least husband does like it so I
can eventually use it up. Also bought some mushroom sauce and not sure why
now. I did add a packet of that to some gravy just to use it up. But other
than that, I don't have packets of stuff in the house, except for...

Daughter prefers boxed mac and cheese. So I do have that. Not sure if she
will like it. The Kraft Whole grain is all gone and no store seems to sell
it except for Amazon and I don't need a case of it. So I ordered a case of
12 boxes of Hodgson's Mills and was annoyed to discover that they expire on
Dec. 13! They are white cheese which she doesn't particularly like but I
always doctor the boxed stuff with added yellow cheddar for more protein so
she might not notice.

They did a segment on mac and cheese on Cook's Country and Christopher
Kimbel (Or was it that other guy?) said that by the time you do the Kraft
box, you've cooked because you have to add butter and milk. I beg to differ
there. To me about the only thing easier to make than that is mac and
cheese from scratch. Note that I do not bake mine nor do I put buttered
crumbs on top. I could make the stuff in my sleep. It's that easy. It's
just that daughter (and seemingly all other kids) prefer the boxed.

Anyway... I found it odd that they would consider using boxes and pouches
of stuff to be cooking. I don't. Yeah, if you make Hamburger Helper, you
have to brown the ground beef. But I would call it making dinner and not
cooking.

I also found it odd that they just seemed to assume that we all use such
things to make dinner. There was no option of cooking from scratch. Sad.

On 9/17/2013 10:59 PM, Cheryl wrote:
> On 9/17/2013 7:11 PM, jmcquown wrote:
>
>
>> Panko worked fine as a binder/filler for the salmon patties. Apparently
>> it's better if you use it to deep-fry food rather than use it as (I
>> would) regular breadcrumbs.
>>
>> Oh well, that was dinner. With leftovers. What's on your plate?
>>
>> Jill
>
> I agree with your assessment about Panko best uses. It's better to coat
> for frying.
>
> My dinner was spaghetti with meat sauce. Quite yummy.
>
That's on my list of things to make this week!

Jill

On 9/18/2013 4:37 AM, sf wrote:
> On Tue, 17 Sep 2013 19:11:46 -0400, jmcquown >
> wrote:
>
>> Panko worked fine as a binder/filler for the salmon patties. Apparently
>> it's better if you use it to deep-fry food rather than use it as (I
>> would) regular breadcrumbs.
>
> I use panko to coat fish patties and it works very well.
>
Well, I don't coat my salmon patties. I don't want them to be
crunchy/crisp, just nicely browned. When I finish this package of Panko
I doubt I'll ever buy it again.

Jill

On 9/17/2013 11:04 PM, Cheryl wrote:
> On 9/17/2013 8:12 PM, Kalmia wrote:
>
>> I use the Panko to COAT such things as fish cakes, and then fry em.
>> Gives a nice cripsy outer finish. It seems to me a waste to use em as
>> filler. I have my breadcrumbs I 'make' from the ends of bread - they
>> last forever in the freezer and it beats tossing out staling ends. (
>> Is there such a word as staling?)
>>
>
> I also think that filler in salmon cakes, just like crab cakes, don't
> need a bread filler. The breadcrumbs are "supposed" to go on the
> outside for frying. But then again, cooking is an art that is best
> suited to the consumer(s) of it.
>
I usually just add a little flour to the mixture but I saw the panko in
the pantry and figured I should use it. Lord knows I paid enough for
it! Once you add the egg to the mashed salmon (with onion and bell
pepper sauteed in butter) the mixture is quite moist. It needs
something else as a binder else it won't form into patties easily.

I don't recall ever having crab cakes that were coated on the outside
with anything.

Jill

Julie Bove wrote:

>> I am very bad and serve chips (fries) and peas with ours <g> Not a
>> regular treat though

> I need to eat more peas. I love them! Just never think to eat them.

When I don't want to cook I put some EVO oil in a skillet along with a
garlic clove, sautee it a while, remove the garlic and add ta can of peas,
wait 3-4 minutes and add some plain tomato sauce, 10 minutes and it's done,
salt and pepper and serve
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"jmcquown" > wrote in message
...
> Salmon patties
> Steamed broccoli
>
> Yes, I like and use canned salmon. Sue me.
>
> I decided to add some Panko breadcrumbs as part of the binder.
>
> Some people just *love* Panko. I bought some Panko after much ado about
> it on this ng. I was not impressed and continue to be unimpressed.
>
> Panko worked fine as a binder/filler for the salmon patties. Apparently
> it's better if you use it to deep-fry food rather than use it as (I would)
> regular breadcrumbs.
>
> I could just have easily used wheat germ or a little plain flour and
> gotten very good results. When I was a kid my mother used to use crushed
> corn chips to make salmon patties.
>
> Oh well, that was dinner. With leftovers. What's on your plate?

Pizza for him, soup for me.

I've seen Panko in our shops now but I can't say I have been tempted and you
have just convinced me. I make all our bread and any that is a little
stale gets made into breadcrumbs. I freeze some fresh and the rest go into
the dehydrator.

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

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>>> I am very bad and serve chips (fries) and peas with ours <g> Not a
>>> regular treat though
>
>> I need to eat more peas. I love them! Just never think to eat them.
>
> When I don't want to cook I put some EVO oil in a skillet along with a
> garlic clove, sautee it a while, remove the garlic and add ta can of peas,
> wait 3-4 minutes and add some plain tomato sauce, 10 minutes and it's
> done, salt and pepper and serve

Do you serve anything with it?

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

Ophelia wrote:

>>> I need to eat more peas. I love them! Just never think to eat
>>> them.

>> When I don't want to cook I put some EVO oil in a skillet along with
>> a garlic clove, sautee it a while, remove the garlic and add ta can
>> of peas, wait 3-4 minutes and add some plain tomato sauce, 10
>> minutes and it's done, salt and pepper and serve

> Do you serve anything with it?

It can be the side for many dishes, recently I had it along with a sausage
cooked on a hotplate, but my "don't want to cook" evenings often match with
my "little appetite" evenings, so most of the times I have just that
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Ophelia wrote:
>
>>>> I need to eat more peas. I love them! Just never think to eat
>>>> them.
>
>>> When I don't want to cook I put some EVO oil in a skillet along with
>>> a garlic clove, sautee it a while, remove the garlic and add ta can
>>> of peas, wait 3-4 minutes and add some plain tomato sauce, 10
>>> minutes and it's done, salt and pepper and serve
>
>> Do you serve anything with it?
>
> It can be the side for many dishes, recently I had it along with a sausage
> cooked on a hotplate, but my "don't want to cook" evenings often match
> with my "little appetite" evenings, so most of the times I have just that


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

On Wed, 18 Sep 2013 07:04:24 -0400, jmcquown >
wrote:

> On 9/17/2013 10:59 PM, Cheryl wrote:
> >
> > My dinner was spaghetti with meat sauce. Quite yummy.
> >
> That's on my list of things to make this week!
>
I did that the other day, but served it over pennenette. Used
Calabrese sausage and some red wine but the sauce turned out too sweet
for me... so I had to add a bit of vinegar to tone the sweetness down.
It was not the best meat sauce I've ever made, that's for sure.


--
Food is an important part of a balanced diet.

Julie Bove wrote:
>
> My mother made salmon patties once in a while.
> Not often because nobody really liked them.

LOL!

> Can't remember what she served with them.

I guess *anything* would be good if nobody liked the salmon patties.

With fried seafood in my area, fries and coleslaw are typical sides.


G.

jmcquown wrote:
>
> On 9/17/2013 10:59 PM, Cheryl wrote:
> > On 9/17/2013 7:11 PM, jmcquown wrote:
> >
> >
> >> Panko worked fine as a binder/filler for the salmon patties. Apparently
> >> it's better if you use it to deep-fry food rather than use it as (I
> >> would) regular breadcrumbs.
> >>
> >> Oh well, that was dinner. With leftovers. What's on your plate?
> >>
> >> Jill
> >
> > I agree with your assessment about Panko best uses. It's better to coat
> > for frying.
> >
> > My dinner was spaghetti with meat sauce. Quite yummy.
> >
> That's on my list of things to make this week!
>
> Jill

And I've got two meals worth of homemade sauce in my freezer. All I
have to do is make and cook some pasta. Not tonight though. Thinking
of egg sandwiches and some of the scalloped potatoes that I made a few
days.

G.

jmcquown wrote:
>
> I don't recall ever having crab cakes that were coated on the outside
> with anything.

Correct. Crab cakes have no coating and few bread crumbs mixed in.
Fried to brown in butter for the real deal. (along with fries and
coleslaw)


G.

Ophelia wrote:
>
> "ViLco" > wrote in message
> ...
> > Julie Bove wrote:
> >
> >>> I am very bad and serve chips (fries) and peas with ours <g> Not a
> >>> regular treat though
> >
> >> I need to eat more peas. I love them! Just never think to eat them.
> >
> > When I don't want to cook I put some EVO oil in a skillet along with a
> > garlic clove, sautee it a while, remove the garlic and add ta can of peas,
> > wait 3-4 minutes and add some plain tomato sauce, 10 minutes and it's
> > done, salt and pepper and serve
>
> Do you serve anything with it?

Add some sliced hotdogs to the mix and it sounds like the crap I grew
up eating.

G.

On 9/18/2013 7:04 AM, jmcquown wrote:

> On 9/17/2013 10:59 PM, Cheryl wrote:

>> My dinner was spaghetti with meat sauce. Quite yummy.
>>
> That's on my list of things to make this week!
>
> Jill

I made it with angel hair spaghetti. I'll never buy the thicker
spaghetti pasta again.

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On 9/18/2013 7:44 PM, Cheryl wrote:
> On 9/18/2013 7:04 AM, jmcquown wrote:
>
>> On 9/17/2013 10:59 PM, Cheryl wrote:
>
>>> My dinner was spaghetti with meat sauce. Quite yummy.
>>>
>> That's on my list of things to make this week!
>>
>> Jill
>
> I made it with angel hair spaghetti. I'll never buy the thicker
> spaghetti pasta again.
>
I love angel hair, buy it when I look for "spaghetti".

Jill

Cheryl wrote:
>
> I made it with angel hair spaghetti.
> I'll never buy the thicker spaghetti pasta again.

Why not?
I like all the different shape pastas but angel hair is not one of my
favorites... given a choice I much prefer thin spaghetti, angel hair
is too wussy, tantamount to pablum rather than real oatmeal. For long
pasta I like linguini best.
And I think "spaghetti pasta" is an oxymoron.

On 9/18/2013 7:43 AM, jmcquown wrote:
>
> I don't recall ever having crab cakes that were coated on the outside
> with anything.

Maybe it's a MD thing.

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On 9/18/2013 5:32 PM, Gary wrote:
> jmcquown wrote:
>>
>> I don't recall ever having crab cakes that were coated on the outside
>> with anything.
>
> Correct. Crab cakes have no coating and few bread crumbs mixed in.
> Fried to brown in butter for the real deal. (along with fries and
> coleslaw)
>
>
> G.
>
This is very similar to how my mom makes them. The lump crab meat is
the star, but the cakes are rolled in panko before being fried.

http://chowhound.chow.com/topics/772529

This recipe does add a little bit of breadcrumbs in the lump crab but
not much. I'll have to watch my mom make hers the next time she does.
She'll spend about $60 on crab meat for them, so she doesn't do them often.

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On 9/18/2013 5:28 PM, Gary wrote:

> And I've got two meals worth of homemade sauce in my freezer. All I
> have to do is make and cook some pasta. Not tonight though. Thinking
> of egg sandwiches and some of the scalloped potatoes that I made a few
> days.

i made up a pot with just 2 big cans of crushed tomatoes and half went
to my spaghetti and the other half will go over some of the ricotta
stuffed chicken rolls I did. I always keep cans of crushed tomatoes so
it doesn't take long to make up a new batch of sauce. I'll need some
more for Chicken Parmesan I'm planning to prepare the meat for the near
future. The rest of my panko will go for those.

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"Brooklyn1" > wrote in message
...
> Cheryl wrote:
>>
>> I made it with angel hair spaghetti.
>> I'll never buy the thicker spaghetti pasta again.
>
> Why not?
> I like all the different shape pastas but angel hair is not one of my
> favorites... given a choice I much prefer thin spaghetti, angel hair
> is too wussy, tantamount to pablum rather than real oatmeal. For long
> pasta I like linguini best.
> And I think "spaghetti pasta" is an oxymoron.

I think people are saying 'spaghetti' instead of saying pasta. So long as
they know what they mean it doesn't really matter

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