On Sun, 04 Apr 2021 13:03:48 +0100, Pamela
> wrote:

>On 21:06 3 Apr 2021, Dave Smith said:
>
>> On 2021-04-03 3:33 p.m., Pamela wrote:
>>> On Fri, 2 Apr 2021 18:31:56 -0400, Dave Smith
>>
>>
>>>>
>>>> Call me a target. In order to be a victim I would have to get
>>>> upset about Bruce's childish sniping.
>>>
>>> Yes, poor choice of word on my part. But otherwise on the money.
>>> The little turd still snipes at your every post. He's obsessed
>>> with you and a couple of others here on RFC. Keeping him
>>> killfiled is always for the best.
>>>
>> If he is obsessed with me that is more of a problem for him than
>> it is for me. I guess I just don't share his homoerotic fantasies.
>> It kind of sucks for him to have to go to so much effort to try
>> get me to see his posts and to fail at that.
>
>You were replying to the troll not me.

^Beware the fake troll^ Check headers! NOT me.

On Sun, 04 Apr 2021 21:13:39 +0100, Pamela
> wrote:

>On 20:37 4 Apr 2021, Pamela said:
>
>> On Sun, 04 Apr 2021 13:03:48 +0100, Pamela
>> > wrote:
>>
>>>On 21:06 3 Apr 2021, Dave Smith said:
>>>
>>>> On 2021-04-03 3:33 p.m., Pamela wrote:
>>>>> On Fri, 2 Apr 2021 18:31:56 -0400, Dave Smith
>>>>
>>>>
>>>>>>
>>>>>> Call me a target. In order to be a victim I would have to get
>>>>>> upset about Bruce's childish sniping.
>>>>>
>>>>> Yes, poor choice of word on my part. But otherwise on the money.
>>>>> The little turd still snipes at your every post. He's obsessed
>>>>> with you and a couple of others here on RFC. Keeping him
>>>>> killfiled is always for the best.
>>>>>
>>>> If he is obsessed with me that is more of a problem for him than
>>>> it is for me. I guess I just don't share his homoerotic fantasies.
>>>> It kind of sucks for him to have to go to so much effort to try
>>>> get me to see his posts and to fail at that.
>>>
>>>You were replying to the troll not me.
>>
>> ^Beware the fake troll^ Check headers! NOT me.
>
>Cheeky forgery!

Please stop this? What did I ever do to you? Please stop forging my
posts. Thank you

On Sun, 4 Apr 2021 11:52:41 -0400, Don Shenkenberger
> wrote:

>On 4/4/2021 9:19 AM, jmcquown wrote:
>> On 4/3/2021 11:24 PM, Michael Trew wrote:
>>> On 4/1/2021 7:53 PM, John Kuthe wrote:
>>>> Until the level of idiocy here is significantly reduced!
>>>>
>>>> John Kuthe, RN, BSN...
>>>
>>>
>>> You know, if everyone stopped commenting on Mr. Kuthe's posts and
>>> completely ignored them; he'd get bored and quit.
>>
>>
>> You don't know our Johnny... this is what he lives for.
>>
>> Jill
> >
>And you can't help feeding him you ****ing hypocrite assclown.

Hmm, Bruce has made up another nym. Yet again.

On Sunday, April 4, 2021 at 9:51:44 AM UTC-4, wrote:
> On 4/2/2021 12:48 AM, Ed Pawlowski wrote:
> > On 4/2/2021 12:27 AM, Dr. Bruce wrote:
> >> On Thu, 1 Apr 2021 23:10:51 -0400, Ed Pawlowski > wrote:
> >>> On 4/1/2021 10:11 PM, Dave Smith wrote:
> >>>> On 2021-04-01 9:10 p.m., jmcquown wrote:
> >>>>> On 4/1/2021 8:28 PM, Dave Smith wrote:
> >>>>
> >>>>>> Tomorrow we will be having wild salmon fillets.... and asparagus.
> >>>>>>
> >>>>> I"m not a huge fan of salmon (except when I'm making salmon patties)
> >>>>> but I do love asparagus.
> >>>>
> >>>> Apparently a lot of people dislike salmon. I love it and have it
> >>>> almost
> >>>> weekly. I prefer wild Pacific, but Atlantic or farmed is much better
> >>>> than no salmon at all.
> >>>>
> >>>
> >>> My wife liked it so a few times a year I can tolerate it.
> >>
> >> If you can barely handle salmon, can't you handle other fish at all?
> >> Since salmon is considered the meat eater's fish.
> >>
> >
> > Sure, cod, haddock, swordfish, tuna, and others. Just something about
> > salmon and trout I don't care for.
>
> To me, salmon is just "okay". I'd rather have cod, sole and yes,
> (farmed) catfish. I do like swordfish! First time I tasted swordfish
> was at a restaurant. It was grilled. I don't know what seasonings they
> used but it tasted like a steak.
>
> I don't care at all for mahi mahi. Something about it just tastes 'off'.

I think haddock and whiting taste the best.

On Sunday, April 4, 2021 at 4:39:53 PM UTC-5, bruce bowser wrote:
> On Sunday, April 4, 2021 at 9:51:44 AM UTC-4, wrote:
> > On 4/2/2021 12:48 AM, Ed Pawlowski wrote:
> > > On 4/2/2021 12:27 AM, Dr. Bruce wrote:
> > >> On Thu, 1 Apr 2021 23:10:51 -0400, Ed Pawlowski > wrote:
> > >>> On 4/1/2021 10:11 PM, Dave Smith wrote:
> > >>>> On 2021-04-01 9:10 p.m., jmcquown wrote:
> > >>>>> On 4/1/2021 8:28 PM, Dave Smith wrote:
> > >>>>
> > >>>>>> Tomorrow we will be having wild salmon fillets.... and asparagus.
> > >>>>>>
> > >>>>> I"m not a huge fan of salmon (except when I'm making salmon patties)
> > >>>>> but I do love asparagus.
> > >>>>
> > >>>> Apparently a lot of people dislike salmon. I love it and have it
> > >>>> almost
> > >>>> weekly. I prefer wild Pacific, but Atlantic or farmed is much better
> > >>>> than no salmon at all.
> > >>>>
> > >>>
> > >>> My wife liked it so a few times a year I can tolerate it.
> > >>
> > >> If you can barely handle salmon, can't you handle other fish at all?
> > >> Since salmon is considered the meat eater's fish.
> > >>
> > >
> > > Sure, cod, haddock, swordfish, tuna, and others. Just something about
> > > salmon and trout I don't care for.
> >
> > To me, salmon is just "okay". I'd rather have cod, sole and yes,
> > (farmed) catfish. I do like swordfish! First time I tasted swordfish
> > was at a restaurant. It was grilled. I don't know what seasonings they
> > used but it tasted like a steak.
> >
> > I don't care at all for mahi mahi. Something about it just tastes 'off'.
> I think haddock and whiting taste the best.
>
My mother used to make whiting (hake). I wouldn't eat that if it were free.
Today we took the fish fryer over to my son's house and I fried cod coated
with Andy's red.
https://www.amazon.com/Andys-Fish-Br.../dp/B001SB4EKC
We had little key limes to squeeze on. I also made cheesy spinach.

--Bryan

On 4/4/2021 3:48 PM, Bryan Simmons wrote:
> On Sunday, April 4, 2021 at 4:39:53 PM UTC-5, bruce bowser wrote:
>> On Sunday, April 4, 2021 at 9:51:44 AM UTC-4, wrote:
>>> On 4/2/2021 12:48 AM, Ed Pawlowski wrote:
>>>> On 4/2/2021 12:27 AM, Dr. Bruce wrote:
>>>>> On Thu, 1 Apr 2021 23:10:51 -0400, Ed Pawlowski > wrote:
>>>>>> On 4/1/2021 10:11 PM, Dave Smith wrote:
>>>>>>> On 2021-04-01 9:10 p.m., jmcquown wrote:
>>>>>>>> On 4/1/2021 8:28 PM, Dave Smith wrote:
>>>>>>>
>>>>>>>>> Tomorrow we will be having wild salmon fillets.... and asparagus.
>>>>>>>>>
>>>>>>>> I"m not a huge fan of salmon (except when I'm making salmon patties)
>>>>>>>> but I do love asparagus.
>>>>>>>
>>>>>>> Apparently a lot of people dislike salmon. I love it and have it
>>>>>>> almost
>>>>>>> weekly. I prefer wild Pacific, but Atlantic or farmed is much better
>>>>>>> than no salmon at all.
>>>>>>>
>>>>>>
>>>>>> My wife liked it so a few times a year I can tolerate it.
>>>>>
>>>>> If you can barely handle salmon, can't you handle other fish at all?
>>>>> Since salmon is considered the meat eater's fish.
>>>>>
>>>>
>>>> Sure, cod, haddock, swordfish, tuna, and others. Just something about
>>>> salmon and trout I don't care for.
>>>
>>> To me, salmon is just "okay". I'd rather have cod, sole and yes,
>>> (farmed) catfish. I do like swordfish! First time I tasted swordfish
>>> was at a restaurant. It was grilled. I don't know what seasonings they
>>> used but it tasted like a steak.
>>>
>>> I don't care at all for mahi mahi. Something about it just tastes 'off'.
>> I think haddock and whiting taste the best.
>>
> My mother used to make whiting (hake). I wouldn't eat that if it were free.
> Today we took the fish fryer over to my son's house and I fried cod coated
> with Andy's red.
> https://www.amazon.com/Andys-Fish-Br.../dp/B001SB4EKC
> We had little key limes to squeeze on. I also made cheesy spinach.
>
> --Bryan
>


What are the ingredients of Andy's?

On Sunday, April 4, 2021 at 7:18:47 PM UTC-5, Taxed and Spent wrote:
> On 4/4/2021 3:48 PM, Bryan Simmons wrote:
> > On Sunday, April 4, 2021 at 4:39:53 PM UTC-5, bruce bowser wrote:
> >> On Sunday, April 4, 2021 at 9:51:44 AM UTC-4, wrote:
> >>> On 4/2/2021 12:48 AM, Ed Pawlowski wrote:
> >>>> On 4/2/2021 12:27 AM, Dr. Bruce wrote:
> >>>>> On Thu, 1 Apr 2021 23:10:51 -0400, Ed Pawlowski > wrote:
> >>>>>> On 4/1/2021 10:11 PM, Dave Smith wrote:
> >>>>>>> On 2021-04-01 9:10 p.m., jmcquown wrote:
> >>>>>>>> On 4/1/2021 8:28 PM, Dave Smith wrote:
> >>>>>>>
> >>>>>>>>> Tomorrow we will be having wild salmon fillets.... and asparagus.
> >>>>>>>>>
> >>>>>>>> I"m not a huge fan of salmon (except when I'm making salmon patties)
> >>>>>>>> but I do love asparagus.
> >>>>>>>
> >>>>>>> Apparently a lot of people dislike salmon. I love it and have it
> >>>>>>> almost
> >>>>>>> weekly. I prefer wild Pacific, but Atlantic or farmed is much better
> >>>>>>> than no salmon at all.
> >>>>>>>
> >>>>>>
> >>>>>> My wife liked it so a few times a year I can tolerate it.
> >>>>>
> >>>>> If you can barely handle salmon, can't you handle other fish at all?
> >>>>> Since salmon is considered the meat eater's fish.
> >>>>>
> >>>>
> >>>> Sure, cod, haddock, swordfish, tuna, and others. Just something about
> >>>> salmon and trout I don't care for.
> >>>
> >>> To me, salmon is just "okay". I'd rather have cod, sole and yes,
> >>> (farmed) catfish. I do like swordfish! First time I tasted swordfish
> >>> was at a restaurant. It was grilled. I don't know what seasonings they
> >>> used but it tasted like a steak.
> >>>
> >>> I don't care at all for mahi mahi. Something about it just tastes 'off'.
> >> I think haddock and whiting taste the best.
> >>
> > My mother used to make whiting (hake). I wouldn't eat that if it were free.
> > Today we took the fish fryer over to my son's house and I fried cod coated
> > with Andy's red.
> > https://www.amazon.com/Andys-Fish-Br.../dp/B001SB4EKC
> > We had little key limes to squeeze on. I also made cheesy spinach.
> >
> > --Bryan
> >
> What are the ingredients of Andy's?
>
Ingredients

'CORN MEAL, PROCESSED WHEAT, ENRICHED BLEACHED WHEAT FLOUR (BLEACHED
WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC
ACID), SALT, SPICES, MONOSODIUM GLUTAMATE, GARLIC, PAPRIKA.'

Nothing you can't mix up yourself. It's corn meal with a little wheat flour to make it stick,
paprika, salt, cayenne, black pepper, garlic powder and some MSG. It's easy, and the 10 oz.
bags go on sale here for $1 often enough. Not much extra to pay for the convenience. It
*can* benefit from adding a little extra black (or white) pepper, and perhaps a little extra
cayenne.

When you use it on a high moisture fish, like the cod, it's good to dredge it, leave it sit for
15-20 minutes, then give it a second coating. With firmer fish, like tilapia, I like to add
more corn meal, and ideally precede breading by an egg wash. We deep fry fish, but one
can certainly pan fry, and using corn oil, which is cheap, works well, flavor-wise. Heck,
now that my son has moved out, and we can have fish more than once a week, I should
start filling the fish fryer with corn oil, and just change it more often.

Corn oil is high in polyunsaturates, and consequently goes rancid pretty quickly, but
there really is something special about corn meal or corn masa fried in corn oil.

--Bryan

Bryan Simmons wrote:

> On Sunday, April 4, 2021 at 7:18:47 PM UTC-5, Taxed and Spent wrote:

> > What are the ingredients of Andy's?
> >
> Ingredients
>
> 'CORN MEAL, PROCESSED WHEAT, ENRICHED BLEACHED WHEAT FLOUR (BLEACHED
> WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN,
> FOLIC ACID), SALT, SPICES, MONOSODIUM GLUTAMATE, GARLIC, PAPRIKA.'
>
> Nothing you can't mix up yourself. It's corn meal with a little
> wheat flour to make it stick, paprika, salt, cayenne, black pepper,
> garlic powder and some MSG.

But what's the percentage of Roundup in the corn meal? When I see
"corn", I think "glyphosate".

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Friday, April 2, 2021 at 9:12:23 AM UTC-10, Dave Smith wrote:
> On 2021-04-02 12:21 p.m., Lucretia Borgia wrote:
> > On Fri, 2 Apr 2021 15:13:08 -0000 (UTC), Mike Duffy >
> >> It might be not worth the bother, but if you are really delicate, you can
> >> separate the different muscles according to colour in mackerel. The dark
> >> meat in definitely stronger tasting. Salmon & trout have this as well but
> >> it's much thinner and looks a lot like a strip of fat because that is
> >> pretty much what it is. It's easiest to do so without damage after
> >> cooking.
> >
> > I never liked it, not sure why, when my son was a teen he loved to go
> > to a nearby wharf and fish, when the mackerel were running I would BBQ
> > them, that got rid of most of the oil, but I still didn't care for
> > them, just one of those things.
> >
> I avoided it for years because I was exposed to so much of it when I
> worked at Marineland. My day started with freezing hundreds of pounds of
> Mackrel in a big tub of water and then cutting them up into various size
> pieces appropriate for the sea lions, dolphins, elephant seals and
> orca. I was not thrilled that my wife bought some for supper one
> night, but it turned out to be surprisingly tasty.

Mackerel is indeed a cheap and humble fish. OTOH, when I lived on the mainland, we'd go to a Japanese restaurant and I'd order a saba shiroyaki - a salt broiled mackerel. I thought it was a sublime dish. The mackerel provided many happy memories. These days, I prepare it at home.

https://photos.app.goo.gl/7BDy3XmeY5RwayGy8

On Sun, 4 Apr 2021 23:06:52 -0700 (PDT), dsi1 >
wrote:

>On Friday, April 2, 2021 at 9:12:23 AM UTC-10, Dave Smith wrote:
>> On 2021-04-02 12:21 p.m., Lucretia Borgia wrote:
>> >
>> > I never liked it, not sure why, when my son was a teen he loved to go
>> > to a nearby wharf and fish, when the mackerel were running I would BBQ
>> > them, that got rid of most of the oil, but I still didn't care for
>> > them, just one of those things.
>> >
>> I avoided it for years because I was exposed to so much of it when I
>> worked at Marineland. My day started with freezing hundreds of pounds of
>> Mackrel in a big tub of water and then cutting them up into various size
>> pieces appropriate for the sea lions, dolphins, elephant seals and
>> orca. I was not thrilled that my wife bought some for supper one
>> night, but it turned out to be surprisingly tasty.
>
>Mackerel is indeed a cheap and humble fish. OTOH, when I lived on the mainland, we'd go to a Japanese restaurant and I'd order a saba shiroyaki - a salt broiled mackerel. I thought it was a sublime dish. The mackerel provided many happy memories. These days, I prepare it at home.
>
>https://photos.app.goo.gl/7BDy3XmeY5RwayGy8

Yes, mackerel's a great fish. But only for people who really like
fish, not for meat eaters who are being daring.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> On Sun, 4 Apr 2021 23:06:52 -0700 (PDT), dsi1 >
> wrote:
>
>> On Friday, April 2, 2021 at 9:12:23 AM UTC-10, Dave Smith wrote:
>>> On 2021-04-02 12:21 p.m., Lucretia Borgia wrote:
>>>>
>>>> I never liked it, not sure why, when my son was a teen he loved to go
>>>> to a nearby wharf and fish, when the mackerel were running I would BBQ
>>>> them, that got rid of most of the oil, but I still didn't care for
>>>> them, just one of those things.
>>>>
>>> I avoided it for years because I was exposed to so much of it when I
>>> worked at Marineland. My day started with freezing hundreds of pounds of
>>> Mackrel in a big tub of water and then cutting them up into various size
>>> pieces appropriate for the sea lions, dolphins, elephant seals and
>>> orca. I was not thrilled that my wife bought some for supper one
>>> night, but it turned out to be surprisingly tasty.
>>
>> Mackerel is indeed a cheap and humble fish. OTOH, when I lived on the mainland, we'd go to a Japanese restaurant and I'd order a saba shiroyaki - a salt broiled mackerel. I thought it was a sublime dish. The mackerel provided many happy memories. These days, I prepare it at home.
>>
>> https://photos.app.goo.gl/7BDy3XmeY5RwayGy8
>
> Yes, mackerel's a great fish. But only for people who really like
> fish, not for meat eaters who are being daring.
>

Indeed master, Mackerel enhances the odors you adore.

Dr Bruce wrote:
> On 4/3/2021 10:28 AM, BryanGSimmons wrote:
>> On 4/2/2021 8:48 PM, Leo wrote:
>>> On 2021 Apr 2, , Dave Smith wrote
>>> (in article >):
>>>
>>>> The main idiocy here for the past couple months has been Kuthe and his
>>>> detractors. If he doesn't post they will have nothing to reply to. If
>>>> he is not posting they will not even know if he is seeing their posts.
>>>> It's a win win for us.
>>>
>>> Unfortunately, Andy passed. He used to get a hundred replies by
>>> saying "I
>>> had (insert food) for breakfast. You?
>>>
>>>
>> I'm glad he's dead.Â* I'm glad Julie is gone.Â* I wish that Kuthe would
>> either leave or die.Â* **** Andy.
>>
> Its nice to see Andy *still* makes you display your butthurt
> with even more death wishes, shitstain.
He's not the only one who wants to see you dead here.