I took 2 pieces of rolled, stuffed chicken from the freezer that I
prepared last week or the week before. Stuffed with spinach and ricotta
cheese.

This time I pan fried just to brown them rather than do all of the
cooking in the oven which would cut back on fat, but they just didn't
brown in the oven from raw.

I ate one piece and had basmatti rice on the side. So lots of leftover
rice to do something(s) with and other already cooked piece of delicious
stuffed chicken.

Not much time spent to prepare this meal tonight after an already busy
week at work and it's only Tuesday. LOL

What have you done for a Tuesday dinner?

--
CAPSLOCK–Preventing Login Since 1980.

On 10/22/2013 9:24 PM, Sqwertz wrote:
> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>
>> What have you done for a Tuesday dinner?
>
> I'll be having a couple Hebrew National hot dogs with romaine lettuce,
> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
> mustard. And probably some Ranch(tm) beans on the side.
>
> -sw
>
Hotdogs with lettuce! How interesting!

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
>I took 2 pieces of rolled, stuffed chicken from the freezer that I prepared
>last week or the week before. Stuffed with spinach and ricotta cheese.
>
> This time I pan fried just to brown them rather than do all of the cooking
> in the oven which would cut back on fat, but they just didn't brown in the
> oven from raw.
>
> I ate one piece and had basmatti rice on the side. So lots of leftover
> rice to do something(s) with and other already cooked piece of delicious
> stuffed chicken.
>
> Not much time spent to prepare this meal tonight after an already busy
> week at work and it's only Tuesday. LOL
>
> What have you done for a Tuesday dinner?


We're all having leftovers. Once again, I thought I had made enough food to
keep husband eating through today but it was all gone almost instantly.
So... He had a bowl of the soup that I made for me, leftover quiche, a
piece of chicken from the freezer and corn. I had the soup and some bread.
Daughter had a vegetarian corn dog, coleslaw and potato salad.

Tomorrow? I am making roast beef, potatoes, carrots and onions for husband
and me. Not sure what daughter wants. I might roast some potatoes
specially for her if she wants them.

"Cheryl" > wrote in message
eb.com...
> I took 2 pieces of rolled, stuffed chicken from the freezer that I
> prepared last week or the week before. Stuffed with spinach and ricotta
> cheese.
>
> This time I pan fried just to brown them rather than do all of the cooking
> in the oven which would cut back on fat, but they just didn't brown in the
> oven from raw.
>
> I ate one piece and had basmatti rice on the side. So lots of leftover
> rice to do something(s) with and other already cooked piece of delicious
> stuffed chicken.
>
> Not much time spent to prepare this meal tonight after an already busy
> week at work and it's only Tuesday. LOL

I expect you have a lot of catching up to do at work now! Your extras will
be welcome when you are so busy)

> What have you done for a Tuesday dinner?

Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
wanted to make some comfort food. So, on Monday I sliced a large joint of
beef thickly, browned it and and put it in a pot with stock, red wine and
seasoning. I cooked it very slowly on the stove for hours with barely a
bubble rising. Yesterday I thickened the gravy and served some of the beef
and gravy with baked potatoes, cabbage, carrots and mashed swede. The rest
of the beef will serve two more dinners and they are in the freezer

Today will be minted lamb. I haven't decide on sides yet All ideas
welcome.
--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On Tue, 22 Oct 2013 20:24:31 -0500, Sqwertz wrote:
>
>> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>>
>>> What have you done for a Tuesday dinner?
>>
>> I'll be having a couple Hebrew National hot dogs with romaine lettuce,
>> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
>> mustard. And probably some Ranch(tm) beans on the side.
>
> All that plus horseradish cheddar cheese.
>
> http://www.flickr.com/photos/sqwertz...tream/lightbox
>
> You haven't tasted a hot dog until you've had one of these.

It sure looks pretty
--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Oct 2013 09:36:26 +0100, "Ophelia" >
wrote:

> Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
> wanted to make some comfort food. So, on Monday I sliced a large joint of
> beef thickly, browned it and and put it in a pot with stock, red wine and
> seasoning. I cooked it very slowly on the stove for hours with barely a
> bubble rising.

I'm discovering that is your perfect crock pot meal. I'm starting to
promote "freezer" crock pot meals to my kids. They are meals where
you do all the cutting ahead of time and freeze it all in one bag.
When you want the meal, you take it out of the freezer, pop the
contents into the crock pot and go off to work while the crock pot
does the work. I'd take the frozen package out of the freezer the
night before and let it thaw in the refrigerator overnight, but that's
me thinking the old fashioned way.

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

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 09:36:26 +0100, "Ophelia" >
> wrote:
>
>> Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
>> wanted to make some comfort food. So, on Monday I sliced a large joint
>> of
>> beef thickly, browned it and and put it in a pot with stock, red wine
>> and
>> seasoning. I cooked it very slowly on the stove for hours with barely a
>> bubble rising.
>
> I'm discovering that is your perfect crock pot meal. I'm starting to
> promote "freezer" crock pot meals to my kids. They are meals where
> you do all the cutting ahead of time and freeze it all in one bag.
> When you want the meal, you take it out of the freezer, pop the
> contents into the crock pot and go off to work while the crock pot
> does the work. I'd take the frozen package out of the freezer the
> night before and let it thaw in the refrigerator overnight, but that's
> me thinking the old fashioned way.

Sounds good! How are they taking to them?


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

"Sqwertz" > wrote in message
...
> On Wed, 23 Oct 2013 09:40:33 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 22 Oct 2013 20:24:31 -0500, Sqwertz wrote:
>>>
>>>> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>>>>
>>>>> What have you done for a Tuesday dinner?
>>>>
>>>> I'll be having a couple Hebrew National hot dogs with romaine lettuce,
>>>> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
>>>> mustard. And probably some Ranch(tm) beans on the side.
>>>
>>> All that plus horseradish cheddar cheese.
>>>
>>> http://www.flickr.com/photos/sqwertz...tream/lightbox
>>>
>>> You haven't tasted a hot dog until you've had one of these.
>>
>> It sure looks pretty
>
> Throw away the bun and use the romaine leaf as a bun and you can get
> pretty low-carb.

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

On 10/23/2013 2:29 PM, Ophelia wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Wed, 23 Oct 2013 09:40:33 +0100, Ophelia wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 22 Oct 2013 20:24:31 -0500, Sqwertz wrote:
>>>>
>>>>> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>>>>>
>>>>>> What have you done for a Tuesday dinner?
>>>>>
>>>>> I'll be having a couple Hebrew National hot dogs with romaine lettuce,
>>>>> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
>>>>> mustard. And probably some Ranch(tm) beans on the side.
>>>>
>>>> All that plus horseradish cheddar cheese.
>>>>
>>>> http://www.flickr.com/photos/sqwertz...tream/lightbox
>>>>
>>>>
>>>> You haven't tasted a hot dog until you've had one of these.
>>>
>>> It sure looks pretty
>>
>> Throw away the bun and use the romaine leaf as a bun and you can get
>> pretty low-carb.
>
> yes

Yes, you would be making something like the current oriental restaurant
trend: lettuce wraps:
http://whatscookingamerica.net/Sandw...ttuceWraps.htm

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 10/23/2013 2:29 PM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 23 Oct 2013 09:40:33 +0100, Ophelia wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 22 Oct 2013 20:24:31 -0500, Sqwertz wrote:
>>>>>
>>>>>> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>>>>>>
>>>>>>> What have you done for a Tuesday dinner?
>>>>>>
>>>>>> I'll be having a couple Hebrew National hot dogs with romaine
>>>>>> lettuce,
>>>>>> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
>>>>>> mustard. And probably some Ranch(tm) beans on the side.
>>>>>
>>>>> All that plus horseradish cheddar cheese.
>>>>>
>>>>> http://www.flickr.com/photos/sqwertz...tream/lightbox
>>>>>
>>>>>
>>>>> You haven't tasted a hot dog until you've had one of these.
>>>>
>>>> It sure looks pretty
>>>
>>> Throw away the bun and use the romaine leaf as a bun and you can get
>>> pretty low-carb.
>>
>> yes
>
> Yes, you would be making something like the current oriental restaurant
> trend: lettuce wraps:
> http://whatscookingamerica.net/Sandw...ttuceWraps.htm

Ahhhh! I can think of a few things I could make like that Thanks

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

On Wed, 23 Oct 2013 17:26:19 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 23 Oct 2013 09:36:26 +0100, "Ophelia" >
> > wrote:
> >
> >> Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
> >> wanted to make some comfort food. So, on Monday I sliced a large joint
> >> of
> >> beef thickly, browned it and and put it in a pot with stock, red wine
> >> and
> >> seasoning. I cooked it very slowly on the stove for hours with barely a
> >> bubble rising.
> >
> > I'm discovering that is your perfect crock pot meal. I'm starting to
> > promote "freezer" crock pot meals to my kids. They are meals where
> > you do all the cutting ahead of time and freeze it all in one bag.
> > When you want the meal, you take it out of the freezer, pop the
> > contents into the crock pot and go off to work while the crock pot
> > does the work. I'd take the frozen package out of the freezer the
> > night before and let it thaw in the refrigerator overnight, but that's
> > me thinking the old fashioned way.
>
> Sounds good! How are they taking to them?

I just discovered it yesterday and emailed them about it. One
actually *owns* a crock pot, the other doesn't... so it's a work in
progress at this point.

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

On Wed, 23 Oct 2013 14:39:01 -0400, James Silverton
> wrote:
>
> Yes, you would be making something like the current oriental restaurant
> trend: lettuce wraps:
> http://whatscookingamerica.net/Sandw...ttuceWraps.htm

Lettuce wraps are so 10 years ago!

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

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 14:39:01 -0400, James Silverton
> > wrote:
>>
>> Yes, you would be making something like the current oriental restaurant
>> trend: lettuce wraps:
>> http://whatscookingamerica.net/Sandw...ttuceWraps.htm
>
> Lettuce wraps are so 10 years ago!

Not in this house!

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

On 10/23/2013 2:39 PM, James Silverton wrote:
> On 10/23/2013 2:29 PM, Ophelia wrote:
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 23 Oct 2013 09:40:33 +0100, Ophelia wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 22 Oct 2013 20:24:31 -0500, Sqwertz wrote:
>>>>>
>>>>>> On Tue, 22 Oct 2013 20:50:45 -0400, Cheryl wrote:
>>>>>>
>>>>>>> What have you done for a Tuesday dinner?
>>>>>>
>>>>>> I'll be having a couple Hebrew National hot dogs with romaine
>>>>>> lettuce,
>>>>>> tomato, pickle spear, red onion, pickled peppers, mayo, and Dijon
>>>>>> mustard. And probably some Ranch(tm) beans on the side.
>>>>>
>>>>> All that plus horseradish cheddar cheese.
>>>>>
>>>>> http://www.flickr.com/photos/sqwertz...tream/lightbox
>>>>>
>>>>>
>>>>>
>>>>> You haven't tasted a hot dog until you've had one of these.
>>>>
>>>> It sure looks pretty
>>>
>>> Throw away the bun and use the romaine leaf as a bun and you can get
>>> pretty low-carb.
>>
>> yes
>
> Yes, you would be making something like the current oriental restaurant
> trend: lettuce wraps:
> http://whatscookingamerica.net/Sandw...ttuceWraps.htm
>
I like that idea. I have some dogs and some fresh iceberg.

--
CAPSLOCK–Preventing Login Since 1980.

On 10/23/2013 4:36 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...
>> I took 2 pieces of rolled, stuffed chicken from the freezer that I
>> prepared last week or the week before. Stuffed with spinach and ricotta
>> cheese.
>>
>> This time I pan fried just to brown them rather than do all of the
>> cooking
>> in the oven which would cut back on fat, but they just didn't brown in
>> the
>> oven from raw.
>>
>> I ate one piece and had basmatti rice on the side. So lots of leftover
>> rice to do something(s) with and other already cooked piece of delicious
>> stuffed chicken.
>>
>> Not much time spent to prepare this meal tonight after an already busy
>> week at work and it's only Tuesday. LOL
>
> I expect you have a lot of catching up to do at work now! Your extras will
> be welcome when you are so busy)

Heh, you're not kidding. We employ some subcontractors and they were
laid off during the shutdown and now that they're back they expect us to
be up to date on what was on the master schedule. NOT. everyday
they're asking if this or that is ready yet. Just found out also that
our overtime hours are no longer being banked into comp time, so that
doesn't make us happy to put in all of the extra hours we usually do.

>
>> What have you done for a Tuesday dinner?
>
> Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
> wanted to make some comfort food. So, on Monday I sliced a large joint of
> beef thickly, browned it and and put it in a pot with stock, red wine and
> seasoning. I cooked it very slowly on the stove for hours with barely a
> bubble rising. Yesterday I thickened the gravy and served some of the beef
> and gravy with baked potatoes, cabbage, carrots and mashed swede. The rest
> of the beef will serve two more dinners and they are in the freezer
>
> Today will be minted lamb. I haven't decide on sides yet All ideas
> welcome.

Not my taste, so I hope you got other ideas!
--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 10/23/2013 4:36 AM, Ophelia wrote:
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> I took 2 pieces of rolled, stuffed chicken from the freezer that I
>>> prepared last week or the week before. Stuffed with spinach and ricotta
>>> cheese.
>>>
>>> This time I pan fried just to brown them rather than do all of the
>>> cooking
>>> in the oven which would cut back on fat, but they just didn't brown in
>>> the
>>> oven from raw.
>>>
>>> I ate one piece and had basmatti rice on the side. So lots of leftover
>>> rice to do something(s) with and other already cooked piece of delicious
>>> stuffed chicken.
>>>
>>> Not much time spent to prepare this meal tonight after an already busy
>>> week at work and it's only Tuesday. LOL
>>
>> I expect you have a lot of catching up to do at work now! Your extras
>> will
>> be welcome when you are so busy)
>
> Heh, you're not kidding. We employ some subcontractors and they were laid
> off during the shutdown and now that they're back they expect us to be up
> to date on what was on the master schedule. NOT. everyday they're asking
> if this or that is ready yet. Just found out also that our overtime hours
> are no longer being banked into comp time, so that doesn't make us happy
> to put in all of the extra hours we usually do.
>
>>
>>> What have you done for a Tuesday dinner?
>>
>> Yesterday (Tuesday) we had beef. It has become cold and rainy here and I
>> wanted to make some comfort food. So, on Monday I sliced a large joint
>> of
>> beef thickly, browned it and and put it in a pot with stock, red wine
>> and
>> seasoning. I cooked it very slowly on the stove for hours with barely a
>> bubble rising. Yesterday I thickened the gravy and served some of the
>> beef
>> and gravy with baked potatoes, cabbage, carrots and mashed swede. The
>> rest
>> of the beef will serve two more dinners and they are in the freezer
>>
>> Today will be minted lamb. I haven't decide on sides yet All ideas
>> welcome.
>
> Not my taste, so I hope you got other ideas!

lol I'll do my best)) Today will be roast chicken? Is that any better
<g>
--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Oct 2013 22:20:05 -0400, Cheryl >
wrote:

>On 10/23/2013 4:36 AM, Ophelia wrote:
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> I took 2 pieces of rolled, stuffed chicken from the freezer that I
>>> prepared last week or the week before. Stuffed with spinach and ricotta
>>> cheese.
>>>
>>> This time I pan fried just to brown them rather than do all of the
>>> cooking
>>> in the oven which would cut back on fat, but they just didn't brown in
>>> the
>>> oven from raw.
>>>
>>> I ate one piece and had basmatti rice on the side. So lots of leftover
>>> rice to do something(s) with and other already cooked piece of delicious
>>> stuffed chicken.
>>>
>>> Not much time spent to prepare this meal tonight after an already busy
>>> week at work and it's only Tuesday. LOL
>>
>> I expect you have a lot of catching up to do at work now! Your extras will
>> be welcome when you are so busy)
>
>Heh, you're not kidding. We employ some subcontractors and they were
>laid off during the shutdown and now that they're back they expect us to
>be up to date on what was on the master schedule. NOT. everyday
>they're asking if this or that is ready yet. Just found out also that
>our overtime hours are no longer being banked into comp time, so that
>doesn't make us happy to put in all of the extra hours we usually do.
>
I recently found out that contract employees did not get paid during
the shut down. Fortunately my son was the essential employee in his
section so he worked and got paid.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 24 Oct 2013 09:45:34 +0100, "Ophelia" >
wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...

> >>
> >> Today will be minted lamb. I haven't decide on sides yet All ideas
> >> welcome.
> >
> > Not my taste, so I hope you got other ideas!
>
> lol I'll do my best)) Today will be roast chicken? Is that any better
> <g>

I baked salmon last night. The reduction sauce was an odd combination
that came together very well and was really delicious - but it was
almost black and not very pretty, so I'm going to try it with red wine
vinegar instead of balsamic next time. I served it with my version of
crash baked Yukon Gold potatoes and haricot verts that I'd steam
sautéed in olive oil and fresh garlic. I should have started the
beans earlier than I did because those puppies took twice as long to
cook as I'd planned for - otherwise, it was one of the easier and
quicker meals that I've made in a long time.

Salmon with Marmalade-Balsamic Reduction Sauce
http://www.bigoven.com/recipe/291887...balsamic-sauce

Ingredients

1 1/4 pounds Salmon filets
dash Black pepper
1 teaspoon fresh rosemary, chopped
1/2 cup Orange marmalade (I used Seville)
1/3 cup Balsamic Vinegar
1/2 cup Red onion (I used yellow)


Instructions


Rub the pepper into the filets. Place the fish skin down on a lightly
greased baking sheet or in casserole.

Bake at 400 F for about 15 minutes.

In a small saucepan, combine the other ingredients. Bring to a boil,
stirring constantly, until reduced to about 1/2 cup.

Serve the sauce over the salmon.



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

In article >,
says...

> Salmon with Marmalade-Balsamic Reduction Sauce
> http://www.bigoven.com/recipe/291887...balsamic-sauce
>
> Ingredients
>
> 1 1/4 pounds Salmon filets
> dash Black pepper
> 1 teaspoon fresh rosemary, chopped
> 1/2 cup Orange marmalade (I used Seville)
> 1/3 cup Balsamic Vinegar
> 1/2 cup Red onion (I used yellow)
>
>
> Instructions
>
>
> Rub the pepper into the filets. Place the fish skin down on a lightly
> greased baking sheet or in casserole.
>
> Bake at 400 F for about 15 minutes.
>
> In a small saucepan, combine the other ingredients. Bring to a boil,
> stirring constantly, until reduced to about 1/2 cup.


If you don't mind me saying so, when I cook fish I want to taste--
that fish. Any additional flavourings should complement it but not mask
or overtake it.

I don't understand using so many strong and opposing flavours (
rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
happened to the flavour of the salmon?

Janet UK

On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:

> If you don't mind me saying so, when I cook fish I want to taste--
> that fish. Any additional flavourings should complement it but not mask
> or overtake it.
>
> I don't understand using so many strong and opposing flavours (
> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
> happened to the flavour of the salmon?

AFAIC, it was there - I don't like fish in general, so if all I taste
is the topping - I like it even better.

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

"sf" > wrote in message
...
> On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
>
>> If you don't mind me saying so, when I cook fish I want to taste--
>> that fish. Any additional flavourings should complement it but not mask
>> or overtake it.
>>
>> I don't understand using so many strong and opposing flavours (
>> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
>> happened to the flavour of the salmon?
>
> AFAIC, it was there - I don't like fish in general, so if all I taste
> is the topping - I like it even better.

Especially where salmon is concerned!
--
http://www.helpforheroes.org.uk/shop/

On Thu, 24 Oct 2013 16:17:02 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
> >
> >> If you don't mind me saying so, when I cook fish I want to taste--
> >> that fish. Any additional flavourings should complement it but not mask
> >> or overtake it.
> >>
> >> I don't understand using so many strong and opposing flavours (
> >> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
> >> happened to the flavour of the salmon?
> >
> > AFAIC, it was there - I don't like fish in general, so if all I taste
> > is the topping - I like it even better.
>
> Especially where salmon is concerned!

Salmon is one of the fish I will tolerate, but that doesn't mean I
love it. As I said previously, I'll try that topping with a different
vinegar next time. I liked the sweet & sour flavor! It was like
putting lemon on it, only more substantial because of the onion.

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

"sf" > wrote in message
...
> On Thu, 24 Oct 2013 16:17:02 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
>> >
>> >> If you don't mind me saying so, when I cook fish I want to taste--
>> >> that fish. Any additional flavourings should complement it but not
>> >> mask
>> >> or overtake it.
>> >>
>> >> I don't understand using so many strong and opposing flavours (
>> >> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
>> >> happened to the flavour of the salmon?
>> >
>> > AFAIC, it was there - I don't like fish in general, so if all I taste
>> > is the topping - I like it even better.
>>
>> Especially where salmon is concerned!
>
> Salmon is one of the fish I will tolerate, but that doesn't mean I
> love it. As I said previously, I'll try that topping with a different
> vinegar next time. I liked the sweet & sour flavor! It was like
> putting lemon on it, only more substantial because of the onion.

Sounds good to me. I usually put loads of mayo on it at table.

I notice you will change red wine vinegar for the balsamic. Don't you think
you will miss the sweetness of the balsamic?

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

On Thu, 24 Oct 2013 17:53:18 +0100, "Ophelia" >
wrote:

> I notice you will change red wine vinegar for the balsamic. Don't you think
> you will miss the sweetness of the balsamic?

Probably not, because of the sweetness in the marmalade (even Seville
is sweet). I'm thinking I'll try red wine vinegar, possibly rice or
cane vinegar - all are mild and on the sweet side. I may end up
preferring the balsamic version, but I want to try others before
making that decision.

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

"sf" > wrote in message
news
> On Thu, 24 Oct 2013 17:53:18 +0100, "Ophelia" >
> wrote:
>
>> I notice you will change red wine vinegar for the balsamic. Don't you
>> think
>> you will miss the sweetness of the balsamic?
>
> Probably not, because of the sweetness in the marmalade (even Seville
> is sweet). I'm thinking I'll try red wine vinegar, possibly rice or
> cane vinegar - all are mild and on the sweet side. I may end up
> preferring the balsamic version, but I want to try others before
> making that decision.

Be sure to report back?
--
http://www.helpforheroes.org.uk/shop/

On Thu, 24 Oct 2013 16:17:02 +0100, "Ophelia" >
wrote:

>
>
Janet > wrote:
>
> If you don't mind me saying so, when I cook fish I want to taste--
> that fish. Any additional flavourings should complement it but not mask
> or overtake it.
>
> I don't understand using so many strong and opposing flavours (
> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
> happened to the flavour of the salmon?

Imagine the TIADers that smother the flavor of seafood with cheese.

On Thu, 24 Oct 2013 18:32:12 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> news
> > On Thu, 24 Oct 2013 17:53:18 +0100, "Ophelia" >
> > wrote:
> >
> >> I notice you will change red wine vinegar for the balsamic. Don't you
> >> think
> >> you will miss the sweetness of the balsamic?
> >
> > Probably not, because of the sweetness in the marmalade (even Seville
> > is sweet). I'm thinking I'll try red wine vinegar, possibly rice or
> > cane vinegar - all are mild and on the sweet side. I may end up
> > preferring the balsamic version, but I want to try others before
> > making that decision.
>
> Be sure to report back?

It might be a while!

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

"sf" > wrote in message
...
> On Thu, 24 Oct 2013 18:32:12 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> news
>> > On Thu, 24 Oct 2013 17:53:18 +0100, "Ophelia" >
>> > wrote:
>> >
>> >> I notice you will change red wine vinegar for the balsamic. Don't you
>> >> think
>> >> you will miss the sweetness of the balsamic?
>> >
>> > Probably not, because of the sweetness in the marmalade (even Seville
>> > is sweet). I'm thinking I'll try red wine vinegar, possibly rice or
>> > cane vinegar - all are mild and on the sweet side. I may end up
>> > preferring the balsamic version, but I want to try others before
>> > making that decision.
>>
>> Be sure to report back?
>
> It might be a while!

No problem
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
>>
>>> If you don't mind me saying so, when I cook fish I want to taste--
>>> that fish. Any additional flavourings should complement it but not mask
>>> or overtake it.
>>>
>>> I don't understand using so many strong and opposing flavours (
>>> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
>>> happened to the flavour of the salmon?
>>
>> AFAIC, it was there - I don't like fish in general, so if all I taste
>> is the topping - I like it even better.
>
> Especially where salmon is concerned!

I had a friend who claimed he could make salmon so that I would like it. I
didn't take him up on that. I was never a fish lover. Could do the
occasional tuna sandwich/melt/salad/casserole or fish sticks only if there
were enough mashed potatoes so that I could take both on my fork at once.
But salmon is a taste I usually don't like.

I did once do a South Seas salmon sandwich for a potluck. Actually made a
whole tray of them. Not sure what possessed me to do that but I made finger
sandwiches that day. It was some recipe given to me by some agency that
visited my Jr. High Home Ec class. Had canned salmon, mayo, crushed
pineapple and not sure what all else. I did actually like that. Perhaps
because it reminded me of tuna! Heh.