Hi, looking for Catfish ideas folks here have actually used and liked.

We will probably do the normal breaded and fried this time but like
ideas for other ways you actually done and liked.

On Tuesday, May 11, 2021 at 5:39:18 PM UTC-5, cshenk wrote:
> Hi, looking for Catfish ideas folks here have actually used and liked.
>
> We will probably do the normal breaded and fried this time but like
> ideas for other ways you actually done and liked.
>
Feed to cat.
>
--Bryan

Bryan Simmons wrote:

> cshenk wrote:
>> Hi, looking for Catfish ideas folks here have actually used and liked.
>> We will probably do the normal breaded and fried this time but like
>> ideas for other ways you actually done and liked.

> Feed to cat.

Exactly. That's why they're called cat fish.

On Wednesday, May 12, 2021 at 7:25:04 AM UTC-5, Gary wrote:
> Bryan Simmons wrote:
>
> > cshenk wrote:
> >> Hi, looking for Catfish ideas folks here have actually used and liked.
> >> We will probably do the normal breaded and fried this time but like
> >> ideas for other ways you actually done and liked.
> > Feed to cat.
>
> Exactly. That's why they're called cat fish.
>
But I doubt that my cat would eat it.
>
--Bryan

Gary wrote:

> Bryan Simmons wrote:
>
> > cshenk wrote:
> > > Hi, looking for Catfish ideas folks here have actually used and
> > > liked. We will probably do the normal breaded and fried this
> > > time but like ideas for other ways you actually done and liked.
>
> > Feed to cat.
>
> Exactly. That's why they're called cat fish.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On Tuesday, May 11, 2021 at 5:39:18 PM UTC-5, cshenk wrote:
>
> Hi, looking for Catfish ideas folks here have actually used and liked.
>
> We will probably do the normal breaded and fried this time but like
> ideas for other ways you actually done and liked.
>
I've only had it breaded in cornmeal and fried. Farm-raised only.

On Tue, 11 May 2021 itsjoannotjoann wrote:
>On Tuesday, May 11, 2021 cshenk wrote:
>>
>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>
>> We will probably do the normal breaded and fried this time but like
>> ideas for other ways you actually done and liked.
>>
>I've only had it breaded in cornmeal and fried. Farm-raised only.

Anyone who has had an aquarium knows that catfish are the tank's shit
eaters... fact!

Sheldon Martin wrote:

> On Tue, 11 May 2021 itsjoannotjoann wrote:
> > On Tuesday, May 11, 2021 cshenk wrote:
> > >
> >> Hi, looking for Catfish ideas folks here have actually used and
> liked. >>
> >> We will probably do the normal breaded and fried this time but
> like >> ideas for other ways you actually done and liked.
> > >
> > I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!

The McDonald's customers of the fish world.

--
The real Roy MacDonalds posts with uni-berlin.de - individual.net

Roy MacDonalds wrote:

> Sheldon Martin wrote:
>
> > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > On Tuesday, May 11, 2021 cshenk wrote:
> > > >
> > >> Hi, looking for Catfish ideas folks here have actually used and
> > liked. >>
> > >> We will probably do the normal breaded and fried this time but
> > like >> ideas for other ways you actually done and liked.
> > > >
> > > I've only had it breaded in cornmeal and fried. Farm-raised only.
> >
> > Anyone who has had an aquarium knows that catfish are the tank's
> > shit eaters... fact!
>
> The McDonald's customers of the fish world.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Tuesday, May 11, 2021 at 6:27:25 PM UTC-5, Joie McDonalds wrote:
> Roy MacDonalds wrote:
>
> > Sheldon Martin wrote:
> >
> > > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > > On Tuesday, May 11, 2021 cshenk wrote:
> > > > >
> > > >> Hi, looking for Catfish ideas folks here have actually used and
> > > liked. >>
> > > >> We will probably do the normal breaded and fried this time but
> > > like >> ideas for other ways you actually done and liked.
> > > > >
> > > > I've only had it breaded in cornmeal and fried. Farm-raised only.
> > >
> > > Anyone who has had an aquarium knows that catfish are the tank's
> > > shit eaters... fact!
> >
> > The McDonald's customers of the fish world.
>
Bruce (if that's his real name) and John should get a room where they
can share a vegetarian meal and talk about how those who frequent
McCraps are lowlifes.
>
> Ask them, theyre here. "You can stop saying that now. Thank you."
>
> --
> The real Joie McDonalds posts with uni-berly.de - individual.net
>
--Bryan

On Tue, 11 May 2021 23:27:20 -0000 (UTC), "Joie McDonalds"
> wrote:

>Roy MacDonalds wrote:
>
>> Sheldon Martin wrote:
>>
>> > On Tue, 11 May 2021 itsjoannotjoann wrote:
>> > > On Tuesday, May 11, 2021 cshenk wrote:
>> > > >
>> > >> Hi, looking for Catfish ideas folks here have actually used and
>> > liked. >>
>> > >> We will probably do the normal breaded and fried this time but
>> > like >> ideas for other ways you actually done and liked.
>> > > >
>> > > I've only had it breaded in cornmeal and fried. Farm-raised only.
>> >
>> > Anyone who has had an aquarium knows that catfish are the tank's
>> > shit eaters... fact!
>>
>> The McDonald's customers of the fish world.
>
>Ask them, theyre here. "You can stop saying that now. Thank you."

Ask them, theyre here. "You can stop saying that now. Thank you."

Roy MacDonalds wrote:
> Sheldon Martin wrote:
>
>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>>> On Tuesday, May 11, 2021 cshenk wrote:
>>>>
>>>> Hi, looking for Catfish ideas folks here have actually used and
>> liked. >>
>>>> We will probably do the normal breaded and fried this time but
>> like >> ideas for other ways you actually done and liked.
>>>>
>>> I've only had it breaded in cornmeal and fried. Farm-raised only.
>>
>> Anyone who has had an aquarium knows that catfish are the tank's shit
>> eaters... fact!
>
> The McDonald's customers of the fish world.
>

They even sniff the other fish's asses!

Sheldon Martin wrote:

> On Tue, 11 May 2021 itsjoannotjoann wrote:
> > On Tuesday, May 11, 2021 cshenk wrote:
> > >
> >> Hi, looking for Catfish ideas folks here have actually used and
> liked. >>
> >> We will probably do the normal breaded and fried this time but
> like >> ideas for other ways you actually done and liked.
> > >
> > I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Tue, 11 May 2021 23:27:09 -0000 (UTC), "Joie McDonalds"
> wrote:

>Sheldon Martin wrote:
>
>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>> > On Tuesday, May 11, 2021 cshenk wrote:
>> > >
>> >> Hi, looking for Catfish ideas folks here have actually used and
>> liked. >>
>> >> We will probably do the normal breaded and fried this time but
>> like >> ideas for other ways you actually done and liked.
>> > >
>> > I've only had it breaded in cornmeal and fried. Farm-raised only.
>>
>> Anyone who has had an aquarium knows that catfish are the tank's shit
>> eaters... fact!
>
>Ask them, theyre here. "You can stop saying that now. Thank you."

Ask them, theyre here. "You can stop saying that now. Thank you."

On 2021-05-11 7:22 p.m., Sheldon Martin wrote:
> On Tue, 11 May 2021 itsjoannotjoann wrote:
>> On Tuesday, May 11, 2021 cshenk wrote:
>>>
>>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>>
>>> We will probably do the normal breaded and fried this time but like
>>> ideas for other ways you actually done and liked.
>>>
>> I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!
>

Perhaps that is the reason that catfish has such a soft texture. I have
had it a few times and don't much care for it.

Dave Smith wrote:

> On 2021-05-11 7:22 p.m., Sheldon Martin wrote:
> > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > On Tuesday, May 11, 2021 cshenk wrote:
> > > >
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but
> > > > like ideas for other ways you actually done and liked.
> > > >
> > > I've only had it breaded in cornmeal and fried. Farm-raised only.
> >
> > Anyone who has had an aquarium knows that catfish are the tank's
> > shit eaters... fact!
> >
>
> Perhaps that is the reason that catfish has such a soft texture. I
> have had it a few times and don't much care for it.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Roy MacDonalds wrote:

> Dave Smith wrote:
>
> > On 2021-05-11 7:22 p.m., Sheldon Martin wrote:
> > > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > > On Tuesday, May 11, 2021 cshenk wrote:
> > > > >
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > >
> > > > I've only had it breaded in cornmeal and fried. Farm-raised
> > > > only.
> > >
> > > Anyone who has had an aquarium knows that catfish are the tank's
> > > shit eaters... fact!
> > >
> >
> > Perhaps that is the reason that catfish has such a soft texture. I
> > have had it a few times and don't much care for it.
>
> Ask them, theyre here. "You can stop saying that now. Thank you."

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> On Tue, 11 May 2021 itsjoannotjoann wrote:
>> On Tuesday, May 11, 2021 cshenk wrote:
>>>
>>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>>
>>> We will probably do the normal breaded and fried this time but like
>>> ideas for other ways you actually done and liked.
>>>
>> I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!
>
All fish eat stuff like that. You don't really think that tinned
kippered herring or whitefish or whatever comes from extremely clean
water, do you? Fish aren't particularly choosy about what they eat and
they do all poop in the same water they dine in.

Jill

jmcquown wrote:
> On 5/11/2021 7:22 PM, Sheldon Martin wrote:
>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>>> On Tuesday, May 11, 2021 cshenk wrote:
>>>>
>>>> Hi, looking for Catfish ideas folks here have actually used and
>>>> liked.
>>>>
>>>> We will probably do the normal breaded and fried this time but
>>>> like
>>>> ideas for other ways you actually done and liked.
>>>>
>>> I've only had it breaded in cornmeal and fried.* Farm-raised only.
>>
>> Anyone who has had an aquarium knows that catfish are the tank's
>> shit
>> eaters... fact!
>>
> All fish eat stuff like that.* You don't really think that tinned
> kippered herring or whitefish or whatever comes from extremely
> clean water, do you?* Fish aren't particularly choosy about what
> they eat and they do all poop in the same water they dine in.
>
> Jill

So does Popeye.

On Tue, 11 May 2021 20:41:45 -0400, jmcquown wrote:

> All fish eat stuff like that. You don't really think that tinned
> kippered herring or whitefish or whatever comes from extremely clean
> water, do you? Fish aren't particularly choosy about what they eat and
> they do all poop in the same water they dine in.

Herring come from pretty clean waters (compared to most fish), and
they are healthy for humans, sustainable, and they aren't bottom
feeders (they don't eat shit). And I just ate a whole one 30 seconds
ago (a rollmop).


-sw

Sqwertz wrote:

> On Tue, 11 May 2021 20:41:45 -0400, jmcquown wrote:
>
> > All fish eat stuff like that. You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely
> > clean water, do you? Fish aren't particularly choosy about what
> > they eat and they do all poop in the same water they dine in.
>
> Herring come from pretty clean waters (compared to most fish), and
> they are healthy for humans, sustainable, and they aren't bottom
> feeders (they don't eat shit). And I just ate a whole one 30 seconds
> ago (a rollmop).
>
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On 2021-05-11 8:41 p.m., jmcquown wrote:
> On 5/11/2021 7:22 PM, Sheldon Martin wrote:
>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>>> On Tuesday, May 11, 2021 cshenk wrote:
>>>>
>>>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>>>
>>>> We will probably do the normal breaded and fried this time but like
>>>> ideas for other ways you actually done and liked.
>>>>
>>> I've only had it breaded in cornmeal and fried.Â* Farm-raised only.
>>
>> Anyone who has had an aquarium knows that catfish are the tank's shit
>> eaters... fact!
>>
> All fish eat stuff like that.Â* You don't really think that tinned
> kippered herring or whitefish or whatever comes from extremely clean
> water, do you?Â* Fish aren't particularly choosy about what they eat and
> they do all poop in the same water they dine in.
>

It's especially bad in farmed fish. They keep them confined in pens and
they are pretty densely packed. Large amounts of food are shovelled in
and there is a bit of a feeding frenzy, and fish crap when they eat, so
that crap is floating around in the water with the food they are
snapping at.

On Wednesday, May 12, 2021 at 10:54:16 AM UTC-4, Dave Smith wrote:
> On 2021-05-11 8:41 p.m., jmcquown wrote:
> > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> >> On Tue, 11 May 2021 itsjoannotjoann wrote:
> >>> On Tuesday, May 11, 2021 cshenk wrote:
> >>>>
> >>>> Hi, looking for Catfish ideas folks here have actually used and liked.
> >>>>
> >>>> We will probably do the normal breaded and fried this time but like
> >>>> ideas for other ways you actually done and liked.
> >>>>
> >>> I've only had it breaded in cornmeal and fried. Farm-raised only.
> >>
> >> Anyone who has had an aquarium knows that catfish are the tank's shit
> >> eaters... fact!
> >>
> > All fish eat stuff like that. You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely clean
> > water, do you? Fish aren't particularly choosy about what they eat and
> > they do all poop in the same water they dine in.
> >
> It's especially bad in farmed fish. They keep them confined in pens and
> they are pretty densely packed. Large amounts of food are shovelled in
> and there is a bit of a feeding frenzy, and fish crap when they eat, so
> that crap is floating around in the water with the food they are
> snapping at.

Shrimp and pig farms are probably the same way.

Dave Smith wrote:

> On 2021-05-11 8:41 p.m., jmcquown wrote:
> > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> > > On Tue, 11 May 2021 itsjoannotjoann wrote:
> > > > On Tuesday, May 11, 2021 cshenk wrote:
> > > > >
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time
> > > > > but like ideas for other ways you actually done and liked.
> > > > >
> > > > I've only had it breaded in cornmeal and fried.Â* Farm-raised
> > > > only.
> > >
> > > Anyone who has had an aquarium knows that catfish are the tank's
> > > shit eaters... fact!
> > >
> > All fish eat stuff like that.Â* You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely
> > clean water, do you?Â* Fish aren't particularly choosy about what
> > they eat and they do all poop in the same water they dine in.
> >
>
> It's especially bad in farmed fish. They keep them confined in pens
> and they are pretty densely packed. Large amounts of food are
> shovelled in and there is a bit of a feeding frenzy, and fish crap
> when they eat, so that crap is floating around in the water with the
> food they are snapping at.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On Wednesday, May 12, 2021 at 4:54:16 AM UTC-10, Dave Smith wrote:
> On 2021-05-11 8:41 p.m., jmcquown wrote:
> > On 5/11/2021 7:22 PM, Sheldon Martin wrote:
> >> On Tue, 11 May 2021 itsjoannotjoann wrote:
> >>> On Tuesday, May 11, 2021 cshenk wrote:
> >>>>
> >>>> Hi, looking for Catfish ideas folks here have actually used and liked.
> >>>>
> >>>> We will probably do the normal breaded and fried this time but like
> >>>> ideas for other ways you actually done and liked.
> >>>>
> >>> I've only had it breaded in cornmeal and fried. Farm-raised only.
> >>
> >> Anyone who has had an aquarium knows that catfish are the tank's shit
> >> eaters... fact!
> >>
> > All fish eat stuff like that. You don't really think that tinned
> > kippered herring or whitefish or whatever comes from extremely clean
> > water, do you? Fish aren't particularly choosy about what they eat and
> > they do all poop in the same water they dine in.
> >
> It's especially bad in farmed fish. They keep them confined in pens and
> they are pretty densely packed. Large amounts of food are shovelled in
> and there is a bit of a feeding frenzy, and fish crap when they eat, so
> that crap is floating around in the water with the food they are
> snapping at.

I had a client that had a shrimp farm. This guy is a brilliant person. He's had many different farms. I think these days he raises pigs and also sets up luaus. He'll sell you the pig and cook it too - brilliant. He used to raise shrimp and fish and other things - including frogs and taro. Most aqua-farms are at sea level. This guy had his farm in the mountains - brilliant. The clean mountain waters just flowed through his ponds. He researched the foods for his fishes and imported them from the mainland - brilliant. The food and water made his shrimp exceptionally large and in demand. One day, after a flash flood, the mountainside came down on his farm. He was lucky that him and his wife wasn't there at the time. They, along with their truck, would have just been buried and would have simply disappeared until someone in the future happened to find them. He said he didn't think anyone would bother to dig through tons of dirt to check if they were in there.

On Wed, 12 May 2021 10:54:14 -0400, Dave Smith wrote:

> On 2021-05-11 8:41 p.m., jmcquown wrote:
>> On 5/11/2021 7:22 PM, Sheldon Martin wrote:
>>> On Tue, 11 May 2021 itsjoannotjoann wrote:
>>>> On Tuesday, May 11, 2021 cshenk wrote:
>>>>>
>>>>> Hi, looking for Catfish ideas folks here have actually used and liked.
>>>>>
>>>>> We will probably do the normal breaded and fried this time but like
>>>>> ideas for other ways you actually done and liked.
>>>>>
>>>> I've only had it breaded in cornmeal and fried.* Farm-raised only.
>>>
>>> Anyone who has had an aquarium knows that catfish are the tank's shit
>>> eaters... fact!
>>>
>> All fish eat stuff like that.* You don't really think that tinned
>> kippered herring or whitefish or whatever comes from extremely clean
>> water, do you?* Fish aren't particularly choosy about what they eat and
>> they do all poop in the same water they dine in.
>>
>
> It's especially bad in farmed fish. They keep them confined in pens and
> they are pretty densely packed. Large amounts of food are shovelled in
> and there is a bit of a feeding frenzy, and fish crap when they eat, so
> that crap is floating around in the water with the food they are
> snapping at.

They alternate swai and tilapia in the ponds. They feed the tilapia
fish food and then harvest them. Then stock the muddy pond with
swai (a type of Asian catfish - a bottom feeder) and they eat up all
the tilapia poop and then they're harvested. The some water
conditioners and back to tilapia again.

-sw

On Tue, 11 May 2021 19:22:42 -0400, Sheldon Martin wrote:

> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!

Yeah, I always have catfish in my 3,000 gallon fish tank next to the
fireplace that I shit in regularly.

-sw

Sqwertz wrote:

> On Tue, 11 May 2021 19:22:42 -0400, Sheldon Martin wrote:
>
> > Anyone who has had an aquarium knows that catfish are the tank's
> > shit eaters... fact!
>
> Yeah, I always have catfish in my 3,000 gallon fish tank next to the
> fireplace that I shit in regularly.
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

Sheldon Martin wrote:

> On Tue, 11 May 2021 itsjoannotjoann wrote:
> > On Tuesday, May 11, 2021 cshenk wrote:
> > >
> >> Hi, looking for Catfish ideas folks here have actually used and
> liked. >>
> >> We will probably do the normal breaded and fried this time but
> like >> ideas for other ways you actually done and liked.
> > >
> > I've only had it breaded in cornmeal and fried. Farm-raised only.
>
> Anyone who has had an aquarium knows that catfish are the tank's shit
> eaters... fact!

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On 5/11/2021 6:39 PM, cshenk wrote:
> Hi, looking for Catfish ideas folks here have actually used and liked.
>
> We will probably do the normal breaded and fried this time but like
> ideas for other ways you actually done and liked.
>
I've got a couple of ideas but it depends on how much time you care to
spend. One of my Signature Dishes (it's on the RFC web site) is for
Stuffed Flounder. It's a recipe I re-created from when I worked at Red
Lobster when I was 20. I've made it using catfish and even tilapia
(back when I could find decent tilapia). Mild white flaky fish.

Jill's Stuffed Flounder (for two)

4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray

Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter
until translucent. Transfer to a mixing bowl and combine with
breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco,
cayenne, lemonjuice, salt, pepper. Blend well to make stuffing. Spray a
13X9 inch baking dish with vegetable cooking spray.

Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto
the center of the fillets, mounding it up in the center. Split the
remaining fillets in half lengthwise.

Wrap each of the two halves around the stuffing on top of the stuffed
fillet, covering the sides but leaving the stuffing visible in the
center. Secure overlapping ends with toothpicks if needed. Brush all
over with melted butter. Sprinkle with paprika. Pour the milk around the
fish (this keeps the fish moist during baking). Bake for 20-25 minutes
until fish flakes easily with a fork, brushing with melted butter about
halfway through cooking. Serves 2 very generously.

NOTE: Works well with any mild white fish fillets
****************

The second recipe I also re-created after eating it at The Bayou Bar and
Grill in Memphis. (I just love doing that! Dissect a recipe eaten in a
restaurant based on the taste and re-create it at home.)

I posted the recipe last Fall when I couldn't sleep and got bored with
the trolls. I was trying to get food and cooking talk back on track.

You'd have to be able to find crawfish tail meat for this one. I was
able to find it in Memphis back then and am a bit surprised but I can
find it here in South Carolina.

Catfish Acadian:

2 lb. catfish fillets (you could use any mild white fish)
seasoned flour for coating
olive oil
butter
diced onions, garlic and/or shallots*
diced bell pepper
diced celery
1/2 lb. crawfish tail meat, thawed
3 large raw shrimp, shelled and chopped
1/2 pint or a tad more, whole cream
salt & cayenne pepper to taste

Lightly coat the catfish fillets in seasoned flour. Pan fry in olive
oil with a bit of butter until golden brown and tender. Plate and hold
in a warm oven.

There are no measurements, per se, for most of this. Eyeball it. This
serves 2 people.

In another pan, saute the onion, garlic/shallots with the bell pepper
and celery in butter and oil until tender and translucent. Add the
crawfish tail meat (it's already cooked, just needs a quick heat) and
the shrimp and cook until just pink. Stir in the cream. Season with
salt and cayenne pepper. Spoon the crawfish/shrimp sauce over the pan
fried catfish.

*I use garlic; the chef told me they use a combination of both. Yes, I
actually called and talked with the chef. He was not at all hesitant to
discuss it since I started off with "Here's what I did but it's missing
something." Turns out I'd forgotten the celery. Ooops! There's that
"trinity" thing again. I knew better, simply forgot it. Then he
mentioned shallots but the quantity is hardly worth making the
distinction. He was actually quite pleased that I liked the dish well
enough to re-create it at home. It really is delicious!

HTH,

Jill

jmcquown wrote:

> On 5/11/2021 6:39 PM, cshenk wrote:
> > Hi, looking for Catfish ideas folks here have actually used and
> > liked.
> >
> > We will probably do the normal breaded and fried this time but like
> > ideas for other ways you actually done and liked.
> >
> I've got a couple of ideas but it depends on how much time you care
> to spend. One of my Signature Dishes (it's on the RFC web site) is
> for Stuffed Flounder. It's a recipe I re-created from when I worked
> at Red Lobster when I was 20. I've made it using catfish and even
> tilapia (back when I could find decent tilapia). Mild white flaky
> fish.
>
> Jill's Stuffed Flounder (for two)
>
> 4 flounder fillets, about 1-1/2 lbs. of like size
> 1/4 c. minced onion
> 1/4 c. minced celery
> 2 cloves garlic, minced
> 1-1/2 Tbs. mayonnaise
> dash Tabasco sauce
> dash cayenne pepper
> dash salt
> 4 Tbs. butter
> 1/2 c. dried breadcrumbs
> 1/4 tsp. dry mustard
> 1 Tbs. lemon juice
> 6 oz. flaked crabmeat
> 2 oz. diced shrimp
> 2-3 Tbs. melted butter
> Sweet ground paprika for colour
> 1/2 c. milk
> vegetable cooking spray
>
> Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter
> until translucent. Transfer to a mixing bowl and combine with
> breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp,
> Tabasco, cayenne, lemonjuice, salt, pepper. Blend well to make
> stuffing. Spray a 13X9 inch baking dish with vegetable cooking spray.
>
> Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing
> onto the center of the fillets, mounding it up in the center. Split
> the remaining fillets in half lengthwise.
>
> Wrap each of the two halves around the stuffing on top of the stuffed
> fillet, covering the sides but leaving the stuffing visible in the
> center. Secure overlapping ends with toothpicks if needed. Brush all
> over with melted butter. Sprinkle with paprika. Pour the milk around
> the fish (this keeps the fish moist during baking). Bake for 20-25
> minutes until fish flakes easily with a fork, brushing with melted
> butter about halfway through cooking. Serves 2 very generously.
>
> NOTE: Works well with any mild white fish fillets
> ****************
>
> The second recipe I also re-created after eating it at The Bayou Bar
> and Grill in Memphis. (I just love doing that! Dissect a recipe
> eaten in a restaurant based on the taste and re-create it at home.)
>
> I posted the recipe last Fall when I couldn't sleep and got bored
> with the trolls. I was trying to get food and cooking talk back on
> track.
>
> You'd have to be able to find crawfish tail meat for this one. I was
> able to find it in Memphis back then and am a bit surprised but I can
> find it here in South Carolina.
>
> Catfish Acadian:
>
> 2 lb. catfish fillets (you could use any mild white fish)
> seasoned flour for coating
> olive oil
> butter
> diced onions, garlic and/or shallots*
> diced bell pepper
> diced celery
> 1/2 lb. crawfish tail meat, thawed
> 3 large raw shrimp, shelled and chopped
> 1/2 pint or a tad more, whole cream
> salt & cayenne pepper to taste
>
> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive
> oil with a bit of butter until golden brown and tender. Plate and hold
> in a warm oven.
>
> There are no measurements, per se, for most of this. Eyeball it.
> This serves 2 people.
>
> In another pan, saute the onion, garlic/shallots with the bell pepper
> and celery in butter and oil until tender and translucent. Add the
> crawfish tail meat (it's already cooked, just needs a quick heat) and
> the shrimp and cook until just pink. Stir in the cream. Season with
> salt and cayenne pepper. Spoon the crawfish/shrimp sauce over the pan
> fried catfish.
>
> *I use garlic; the chef told me they use a combination of both. Yes,
> I actually called and talked with the chef. He was not at all
> hesitant to discuss it since I started off with "Here's what I did
> but it's missing something." Turns out I'd forgotten the celery.
> Ooops! There's that "trinity" thing again. I knew better, simply
> forgot it. Then he mentioned shallots but the quantity is hardly
> worth making the distinction. He was actually quite pleased that I
> liked the dish well enough to re-create it at home. It really is
> delicious!
>
> HTH,
>
> Jill

Bless you! The second one is what I want to try first. Sounds
delicious and outside my normal!

On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> jmcquown wrote:
>
> > On 5/11/2021 6:39 PM, cshenk wrote:
> > > Hi, looking for Catfish ideas folks here have actually used and
> > > liked.
> > >
> > > We will probably do the normal breaded and fried this time but like
> > > ideas for other ways you actually done and liked.
> > >
> > I've got a couple of ideas but it depends on how much time you care
> > to spend.
>
[snip]
> >
> > Jill
>
> Bless you!
>
Oh God, so that's why you're John's little rimjob bitch. It's your version of
washing Jesus' feet. You found your "least of these," and you're stickin' to
him. There are certainly more deserving "fowls of the air," but you picked
Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
eyes.
>
--Bryan

On Tuesday, May 11, 2021 at 7:12:39 PM UTC-5, wrote:
> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but like
> > > > ideas for other ways you actually done and liked.
> > > >
> > > I've got a couple of ideas but it depends on how much time you care
> > > to spend.
> >
> [snip]
> > >
> > > Jill
> >
> > Bless you!
> >
> Oh God, so that's why you're John's little rimjob bitch. It's your version of
> washing Jesus' feet. You found your "least of these," and you're stickin' to
> him. There are certainly more deserving "fowls of the air," but you picked
> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
> eyes.
> >


Lol...

--
Best
Greg

On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:

> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 5/11/2021 6:39 PM, cshenk wrote:
>>> > Hi, looking for Catfish ideas folks here have actually used and
>>> > liked.
>>> >
>>> > We will probably do the normal breaded and fried this time but like
>>> > ideas for other ways you actually done and liked.
>>> >
>>> I've got a couple of ideas but it depends on how much time you care
>>> to spend.
>>
> [snip]
>>>
>>> Jill
>>
>> Bless you!
>>
> Oh God, so that's why you're John's little rimjob bitch. It's your version of
> washing Jesus' feet. You found your "least of these," and you're stickin' to
> him. There are certainly more deserving "fowls of the air," but you picked
> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
> eyes.
>>
> --Bryan

How did this food conversation between Jill and Carol devolve into
.... that out of place bullshit? Did you fall off the wagon again
and bump your widdle head?

Save the bullshit for bullshit threads. And even then, this is still
a head-scratcher. Oh look, here comes Gregory for some anal sex.
You scored, Bryan!

-sw

On 5/12/2021 3:03 AM, Sqwertz wrote:
> On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
>
>> On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 5/11/2021 6:39 PM, cshenk wrote:
>>>>> Hi, looking for Catfish ideas folks here have actually used and
>>>>> liked.
>>>>>
>>>>> We will probably do the normal breaded and fried this time but like
>>>>> ideas for other ways you actually done and liked.
>>>>>
>>>> I've got a couple of ideas but it depends on how much time you care
>>>> to spend.
>>>
>> [snip]
>>>>
>>>> Jill
>>>
>>> Bless you!
>>>
>> Oh God, so that's why you're John's little rimjob bitch. It's your version of
>> washing Jesus' feet. You found your "least of these," and you're stickin' to
>> him. There are certainly more deserving "fowls of the air," but you picked
>> Bachelor Kuthe. St. Peter might let you in, but odds are he'll be rolling his
>> eyes.
>>>
>> --Bryan
>
> How did this food conversation between Jill and Carol devolve into
> ... that out of place bullshit? Did you fall off the wagon again
> and bump your widdle head?
>
> Save the bullshit for bullshit threads. And even then, this is still
> a head-scratcher. Oh look, here comes Gregory for some anal sex.
> You scored, Bryan!
>
> -sw
>
LOL This kind of immature, totally irrelevant crap is exactly why he
went back into the bozo bin.

Jill

Sqwertz wrote:

> On Tue, 11 May 2021 17:12:36 -0700 (PDT), Bryan Simmons wrote:
>
> > On Tuesday, May 11, 2021 at 6:51:00 PM UTC-5, cshenk wrote:
> >> jmcquown wrote:
> >>
> >>> On 5/11/2021 6:39 PM, cshenk wrote:
> >>> > Hi, looking for Catfish ideas folks here have actually used and
> >>> > liked.
> >>> >
> >>> > We will probably do the normal breaded and fried this time but
> like >>> > ideas for other ways you actually done and liked.
> >>> >
> >>> I've got a couple of ideas but it depends on how much time you
> care >>> to spend.
> > >
> > [snip]
> >>>
> >>> Jill
> > >
> >> Bless you!
> > >
> > Oh God, so that's why you're John's little rimjob bitch. It's your
> > version of washing Jesus' feet. You found your "least of these,"
> > and you're stickin' to him. There are certainly more deserving
> > "fowls of the air," but you picked Bachelor Kuthe. St. Peter might
> > let you in, but odds are he'll be rolling his eyes.
> > >
> > --Bryan
>
> How did this food conversation between Jill and Carol devolve into
> ... that out of place bullshit? Did you fall off the wagon again
> and bump your widdle head?
>
> Save the bullshit for bullshit threads. And even then, this is still
> a head-scratcher. Oh look, here comes Gregory for some anal sex.
> You scored, Bryan!
>
> -sw

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net

On 5/11/2021 7:50 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 5/11/2021 6:39 PM, cshenk wrote:
>>> Hi, looking for Catfish ideas folks here have actually used and
>>> liked.
>>>
>>> We will probably do the normal breaded and fried this time but like
>>> ideas for other ways you actually done and liked.
>>>
>> I've got a couple of ideas but it depends on how much time you care
>> to spend.
(snipped first recipe for "stuffed flounder")
>>
>> The second recipe I also re-created after eating it at The Bayou Bar
>> and Grill in Memphis. (I just love doing that! Dissect a recipe
>> eaten in a restaurant based on the taste and re-create it at home.)
>>
>> Catfish Acadian:
>>
>> 2 lb. catfish fillets (you could use any mild white fish)
>> seasoned flour for coating
>> olive oil
>> butter
>> diced onions, garlic and/or shallots*
>> diced bell pepper
>> diced celery
>> 1/2 lb. crawfish tail meat, thawed
>> 3 large raw shrimp, shelled and chopped
>> 1/2 pint or a tad more, whole cream
>> salt & cayenne pepper to taste
>>
>> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive
>> oil with a bit of butter until golden brown and tender. Plate and hold
>> in a warm oven.
>>
>> There are no measurements, per se, for most of this. Eyeball it.
>> This serves 2 people.
>>
>> In another pan, saute the onion, garlic/shallots with the bell pepper
>> and celery in butter and oil until tender and translucent. Add the
>> crawfish tail meat (it's already cooked, just needs a quick heat) and
>> the shrimp and cook until just pink. Stir in the cream. Season with
>> salt and cayenne pepper. Spoon the crawfish/shrimp sauce over the pan
>> fried catfish.
>>
>> *I use garlic; the chef told me they use a combination of both. Yes,
>> I actually called and talked with the chef. He was not at all
>> hesitant to discuss it since I started off with "Here's what I did
>> but it's missing something." Turns out I'd forgotten the celery.
>> Ooops! There's that "trinity" thing again. I knew better, simply
>> forgot it. Then he mentioned shallots but the quantity is hardly
>> worth making the distinction. He was actually quite pleased that I
>> liked the dish well enough to re-create it at home. It really is
>> delicious!
>>
>> HTH,
>>
>> Jill
>
> Bless you! The second one is what I want to try first. Sounds
> delicious and outside my normal!
>
That recipe is the quickest and the easiest and so very delicious. I
take it you can find crawfish tail meat? The quick very tasty sauce for
this dish is absolutely incomplete without it. And, of course, the
celery. LOL I'll never forget it again.

If you try it please do report back.

Jill

jmcquown wrote:

> On 5/11/2021 7:50 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > Hi, looking for Catfish ideas folks here have actually used and
> > > > liked.
> > > >
> > > > We will probably do the normal breaded and fried this time but
> > > > like ideas for other ways you actually done and liked.
> > > >
> > > I've got a couple of ideas but it depends on how much time you
> > > care to spend.
> (snipped first recipe for "stuffed flounder")
> > >
> > > The second recipe I also re-created after eating it at The Bayou
> > > Bar and Grill in Memphis. (I just love doing that! Dissect a
> > > recipe eaten in a restaurant based on the taste and re-create it
> > > at home.)
> > >
> > > Catfish Acadian:
> > >
> > > 2 lb. catfish fillets (you could use any mild white fish)
> > > seasoned flour for coating
> > > olive oil
> > > butter
> > > diced onions, garlic and/or shallots*
> > > diced bell pepper
> > > diced celery
> > > 1/2 lb. crawfish tail meat, thawed
> > > 3 large raw shrimp, shelled and chopped
> > > 1/2 pint or a tad more, whole cream
> > > salt & cayenne pepper to taste
> > >
> > > Lightly coat the catfish fillets in seasoned flour. Pan fry in
> > > olive oil with a bit of butter until golden brown and tender.
> > > Plate and hold in a warm oven.
> > >
> > > There are no measurements, per se, for most of this. Eyeball it.
> > > This serves 2 people.
> > >
> > > In another pan, saute the onion, garlic/shallots with the bell
> > > pepper and celery in butter and oil until tender and translucent.
> > > Add the crawfish tail meat (it's already cooked, just needs a
> > > quick heat) and the shrimp and cook until just pink. Stir in the
> > > cream. Season with salt and cayenne pepper. Spoon the
> > > crawfish/shrimp sauce over the pan fried catfish.
> > >
> > > *I use garlic; the chef told me they use a combination of both.
> > > Yes, I actually called and talked with the chef. He was not at
> > > all hesitant to discuss it since I started off with "Here's what
> > > I did but it's missing something." Turns out I'd forgotten the
> > > celery. Ooops! There's that "trinity" thing again. I knew
> > > better, simply forgot it. Then he mentioned shallots but the
> > > quantity is hardly worth making the distinction. He was actually
> > > quite pleased that I liked the dish well enough to re-create it
> > > at home. It really is delicious!
> > >
> > > HTH,
> > >
> > > Jill
> >
> > Bless you! The second one is what I want to try first. Sounds
> > delicious and outside my normal!
> >
> That recipe is the quickest and the easiest and so very delicious. I
> take it you can find crawfish tail meat? The quick very tasty sauce
> for this dish is absolutely incomplete without it. And, of course,
> the celery. LOL I'll never forget it again.
>
> If you try it please do report back.
>
> Jill

Hehe in a hurry and watching gas crazies here, we went a totally
different direction but I saved your recipe. It was insane here. 80% of
the gas stations out totally. Anyways, for 2 charmers. Sorry, no pics
just now but I have 1 saved where we are midway with some cooked, some
in fryer, and some waiting for their turn.

I'll describe what we did. I resourced (searched alternatives on
google) for some things that I didn't have. Like a normal to Don
breading mix he uses and went back to basics of staples we have here
(he had fun and now likes it better). I resourced (searched) for a
tartar sauce with no pickles as didn't have any.

Here the results.

A flat plate with a lip, 3 in line, happen to be 11 inches across.
Gently graduated.

For the fried fish
Fish: 1.30lbs Catfish fillets (boneless)
- Don cut to nuggets as that fits our deep fryer better
Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
Egg plate- 2 eggs mixed up in a cup and poured in
Potato plate- probably 1/3 cup instant potato flakes

Flour fish well then drop and roll in egg wash then coat in potato
flakes. It took 4 batches for 1.30lbs to fit ours just right without
crowding.

Result. Very tender, very good. I rate this a 4 only because I know it
can be tender but if you use a real scale for your home cooking, 4 is a
very good marker.

My apologies. I was not willing to expend gas just now to get to the
store, even if it is close.

So next is: No Tartar sauce and no pickles or 'relish'.


Tartar sauce with no Pickles
This one suprised me with it's simplicity. I wasn't sure it would work
but in a pinch it really did!

1/2 C Mayo
1 TBSP MS Dash (origional recipe)

Worked! I think I used more mayo and more MS Dash but I was not far
off. I mixed it at about 11am and we taste tested and it seemed a good
alternative. Let is meld in the fridge for 6 or so hours before dinner
and it was actually very good!

All in all a success even if if wasn't as planned but when I asked, I
didn't know we would have a massive sudden gas availability issue here
and I had to resort to what I had here at home. I am sure Jill, you
understand that!

For sides, we had a bunch of fresh cucumber slices with a spicy french
dressing and fresh fruit (Mango and strawberries) that we had on hand.

Is it real Tartar sauce? No. It just works well enough in a pinch and
oddly, it's a good thing on it's own.

cshenk wrote:

> Result. Very tender, very good. I rate this a 4 only because I know
> it can be tender but if you use a real scale for your home cooking, 4
> is a very good marker.

Clarification. It's hard to make Catfish not tender. What I meant is
more spice might make this hit my 5 scale for home. It has to be one
that can deepfry and hold but I didn't try it.

cshenk wrote:

> jmcquown wrote:
>
> > On 5/11/2021 7:50 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > >
> > > > I've got a couple of ideas but it depends on how much time you
> > > > care to spend.
> > (snipped first recipe for "stuffed flounder")
> > > >
> > > > The second recipe I also re-created after eating it at The Bayou
> > > > Bar and Grill in Memphis. (I just love doing that! Dissect a
> > > > recipe eaten in a restaurant based on the taste and re-create it
> > > > at home.)
> > > >
> > > > Catfish Acadian:
> > > >
> > > > 2 lb. catfish fillets (you could use any mild white fish)
> > > > seasoned flour for coating
> > > > olive oil
> > > > butter
> > > > diced onions, garlic and/or shallots*
> > > > diced bell pepper
> > > > diced celery
> > > > 1/2 lb. crawfish tail meat, thawed
> > > > 3 large raw shrimp, shelled and chopped
> > > > 1/2 pint or a tad more, whole cream
> > > > salt & cayenne pepper to taste
> > > >
> > > > Lightly coat the catfish fillets in seasoned flour. Pan fry in
> > > > olive oil with a bit of butter until golden brown and tender.
> > > > Plate and hold in a warm oven.
> > > >
> > > > There are no measurements, per se, for most of this. Eyeball
> > > > it. This serves 2 people.
> > > >
> > > > In another pan, saute the onion, garlic/shallots with the bell
> > > > pepper and celery in butter and oil until tender and
> > > > translucent. Add the crawfish tail meat (it's already cooked,
> > > > just needs a quick heat) and the shrimp and cook until just
> > > > pink. Stir in the cream. Season with salt and cayenne pepper.
> > > > Spoon the crawfish/shrimp sauce over the pan fried catfish.
> > > >
> > > > *I use garlic; the chef told me they use a combination of both.
> > > > Yes, I actually called and talked with the chef. He was not at
> > > > all hesitant to discuss it since I started off with "Here's what
> > > > I did but it's missing something." Turns out I'd forgotten the
> > > > celery. Ooops! There's that "trinity" thing again. I knew
> > > > better, simply forgot it. Then he mentioned shallots but the
> > > > quantity is hardly worth making the distinction. He was
> > > > actually quite pleased that I liked the dish well enough to
> > > > re-create it at home. It really is delicious!
> > > >
> > > > HTH,
> > > >
> > > > Jill
> > >
> > > Bless you! The second one is what I want to try first. Sounds
> > > delicious and outside my normal!
> > >
> > That recipe is the quickest and the easiest and so very delicious.
> > I take it you can find crawfish tail meat? The quick very tasty
> > sauce for this dish is absolutely incomplete without it. And, of
> > course, the celery. LOL I'll never forget it again.
> >
> > If you try it please do report back.
> >
> > Jill
>
> Hehe in a hurry and watching gas crazies here, we went a totally
> different direction but I saved your recipe. It was insane here. 80%
> of the gas stations out totally. Anyways, for 2 charmers. Sorry, no
> pics just now but I have 1 saved where we are midway with some
> cooked, some in fryer, and some waiting for their turn.
>
> I'll describe what we did. I resourced (searched alternatives on
> google) for some things that I didn't have. Like a normal to Don
> breading mix he uses and went back to basics of staples we have here
> (he had fun and now likes it better). I resourced (searched) for a
> tartar sauce with no pickles as didn't have any.
>
> Here the results.
>
> A flat plate with a lip, 3 in line, happen to be 11 inches across.
> Gently graduated.
>
> For the fried fish
> Fish: 1.30lbs Catfish fillets (boneless)
> - Don cut to nuggets as that fits our deep fryer better
> Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
> Egg plate- 2 eggs mixed up in a cup and poured in
> Potato plate- probably 1/3 cup instant potato flakes
>
> Flour fish well then drop and roll in egg wash then coat in potato
> flakes. It took 4 batches for 1.30lbs to fit ours just right without
> crowding.
>
> Result. Very tender, very good. I rate this a 4 only because I know
> it can be tender but if you use a real scale for your home cooking, 4
> is a very good marker.
>
> My apologies. I was not willing to expend gas just now to get to the
> store, even if it is close.
>
> So next is: No Tartar sauce and no pickles or 'relish'.
>
>
> Tartar sauce with no Pickles
> This one suprised me with it's simplicity. I wasn't sure it would
> work but in a pinch it really did!
>
> 1/2 C Mayo
> 1 TBSP MS Dash (origional recipe)
>
> Worked! I think I used more mayo and more MS Dash but I was not far
> off. I mixed it at about 11am and we taste tested and it seemed a
> good alternative. Let is meld in the fridge for 6 or so hours before
> dinner and it was actually very good!
>
> All in all a success even if if wasn't as planned but when I asked, I
> didn't know we would have a massive sudden gas availability issue here
> and I had to resort to what I had here at home. I am sure Jill, you
> understand that!
>
> For sides, we had a bunch of fresh cucumber slices with a spicy french
> dressing and fresh fruit (Mango and strawberries) that we had on hand.
>
> Is it real Tartar sauce? No. It just works well enough in a pinch
> and oddly, it's a good thing on it's own.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Roy MacDonalds posts with uni-berly.de - individual.net