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Weight Loss Forum / Low Carb / February 2005Never thought it would happen
Salmon. Just the very word used to make me gag, not being a seafood lover at all. Sam's had samples of fresh salmon, oven cooked with lemon juice, butter, and some kind of spice mix. It was delicious. SO is fixing it with just lemon juice, butter, and lemon pepper. I've been looking for a way to eat more fish and less beef, and this is it. All you salmon lovers were right - I've never liked it because I've never had good salmon prepared correctly. Can't wait to try it on the grill this summer! Marsha/Ohio >Salmon. Just the very word used to make me gag, not being a >seafood lover at all. Sam's had samples of fresh salmon, [quoted text clipped - 7 lines] > >Marsha/Ohio Walmart has some canned salmon for about a buck a can. Mix it with chopped onion, mayonaise and some soy flour and fry into patties. Yumm. > Walmart has some canned salmon for about a buck a can. Mix it with > chopped onion, mayonaise and some soy flour and fry into patties. > Yumm. Don't know if I'm that brave yet. I'm thinking it was the lemon juice that made this salmon palatable. Marsha/Ohio > > Walmart has some canned salmon for about a buck a can. Mix it with > > chopped onion, mayonaise and some soy flour and fry into patties. > > Yumm. > > Don't know if I'm that brave yet. I'm thinking it was the > lemon juice that made this salmon palatable. Canned salmon has a very different taste than the fresh fish. To me, a can of salmon is in the emergency food stash. It keeps; it's edible; but I wouldn't choose to eat it under normal circumstances, *especially* with soy flour!  SignatureAF "Non Sequitur U has a really, really lousy debate team." --artyw raises the bar on rec.sport.baseball > Canned salmon has a very different taste than the fresh fish. To me, a > can of salmon is in the emergency food stash. It keeps; it's edible; but > I wouldn't choose to eat it under normal circumstances, *especially* > with soy flour! Grind up fiber rye crackers in a food processor. Or would that be too many carbs still? DH's original recipe used regular (white flour type) crackers. I'm going to try parmesan substituted for some of it next time. SignatureNo Husband Has Ever Been Shot While Doing The Dishes Crackers are not low carb. SignatureYou take stupid to a new level. -- MFW >> Canned salmon has a very different taste than the fresh fish. To me, a >> can of salmon is in the emergency food stash. It keeps; it's edible; but [quoted text clipped - 6 lines] > crackers. > I'm going to try parmesan substituted for some of it next time. >> Walmart has some canned salmon for about a buck a can. Mix it with >> chopped onion, mayonaise and some soy flour and fry into patties. [quoted text clipped - 4 lines] > > Marsha/Ohio Interesting -- I find that Salmon is about the only fish I like. SignatureBob M remove ".x" to reply if you like the taste of crabs and shellfish, theres a few more fish you might like.. and wtf is so wrong with soy flour? to me, it doesnt taste like anything Signature_____________________________ This be Tia's SIG!!! YAY! >>> Walmart has some canned salmon for about a buck a can. Mix it with >>> chopped onion, mayonaise and some soy flour and fry into patties. [quoted text clipped - 6 lines] > > Interesting -- I find that Salmon is about the only fish I like. Hey PJ I don't mean to be explicitly contrary, but you will find that fresh salmon is SO much differnet than canned. I love fresh, but I can't tolerate the canned stuff (not even my cat will eat canned). Each to their own. Kaye SignatureDon't use that magical, mysterious, joy fantastic fascinating word called love unless you love me to the nines." > >>Salmon. Just the very word used to make me gag, not being a [quoted text clipped - 12 lines] > chopped onion, mayonaise and some soy flour and fry into patties. > Yumm. > Salmon. Just the very word used to make me gag, not being a > seafood lover at all. Sam's had samples of fresh salmon, [quoted text clipped - 7 lines] > > Marsha/Ohio My all-time favorite marinade for salmon (Salmon ? la Turner): Start with 2 lbs of filleted salmon (they grill best when the skin is removed from both sides). For the marinade: 4 tablespoons olive oil 4 tablespoons soy sauce 4 tablespoons smooth Dijon mustard 3 tablespoons prepared horseradish 2 tablespoons brown sugar 1 teaspoon rice wine vinegar 1 two-pound salmon fillet, skin removed and cut into 4 pieces To make the marinade: In a medium bowl, whisk together all the marinade ingredients until smooth. Reserve 1/4 cup for brushing fillets. Place salmon fillets in a shallow non-reactive dish. Pour remaining sauce over fillets. Turn to coat evenly. Remove fillets from marinade and grill over Indirect High heat until fish is opaque in center, about 11 to 12 minutes, turning once halfway through grilling time. Brush fillets with reserved sauce during last 2 minutes of grilling time. Makes 4 servings. Don't overcook it (12 minutes tops, less if the fillets are thin). GG > My all-time favorite marinade for salmon (Salmon á la Turner): > [quoted text clipped - 26 lines] > Don't overcook it (12 minutes tops, less if the fillets are thin). > GG Gary, That sounds great, too. Do you think Brown Sugar Twin would work as a substitute regular brown sugar? Marsha/Ohio > > My all-time favorite marinade for salmon (Salmon ? la Turner): > > [quoted text clipped - 31 lines] > That sounds great, too. Do you think Brown Sugar Twin would > work as a substitute regular brown sugar? I have no idea. You could try it, I suppose, but two tablespoons of brown sugar in the marinade for 2 lbs of salmon is a negligible addition in terms of calories/carbs. GG > Marsha/Ohio On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <mas@sev.org> Cried out loud... > Salmon. Just the very word used to make me gag, not being a > seafood lover at all. Sam's had samples of fresh salmon, [quoted text clipped - 7 lines] > > Marsha/Ohio Love Salmon. But I buy it off the boats when available. Freshly caught wild. If you are introduced to farm raised color added mushy salmon, you may not ever get to like it. Buy the wild stuff when available. Yes it is more expensive. Off the boats, whole, it is not. I get it for about $3.50/lb. I realize not everyone has access like that to salmon. I also buy wild at the supermarket when available. But Farm raised will do when very fresh. And prepared right. Salmon is heavenly stuff. Best Regards, Steve Tout est per·du fors l'hon·neur No wonder you're still fat. SignatureNow piss off. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen > On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <mas@sev.org> Cried out > loud... [quoted text clipped - 28 lines] > > Tout est per?du fors l'hon?neur > No wonder you're still fat. Yet another belittling, irrelevant snipe. Do you feel better now? > > On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <mas@sev.org> Cried out > > loud... [quoted text clipped - 28 lines] > > > > Tout est per?du fors l'hon?neur > > No wonder you're still fat. > > Yet another belittling, irrelevant snipe. > > Do you feel better now? Don't worry. It's just a BOT. He is even too lazy to insult you and post in person. Best Regards, Steve Tout est per·du fors l'hon·neur No wonder you're still fat. SignatureNow piss off. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen >> > No wonder you're still fat. >> [quoted text clipped - 10 lines] > > Tout est per?du fors l'hon?neur > > > No wonder you're still fat. > > [quoted text clipped - 10 lines] > > Tout est per?du fors l'hon?neur Hmmmm...I hadn't considered that possibility. That would explain the terse, irrelevant replies, and the belittling hostility of most of its posts could be explained by personal inadequacies. GG > > > > No wonder you're still fat. > > > [quoted text clipped - 16 lines] > > GG I used to log on, say hello, *wink* and so on.. into the chatroom I normally visited. Couple of minutes and "Gotto run! Seeya all later!" Simple timed bot. Logs in and shoots off the macros, then logs off. Took them a couple of years to catch on. This one is simpler. Just a macro to reply. Sometimes add an insult or two to make it less Macroey. It's very simple to do. It is also the choice of immaturity. Kids. They don't know it's not "Kewl" anymore. Went out in the 80's. Seems this poor soul is a retro leftover. It's effective just a few times. Especially to people new to the NG. If I cared, I'd make a Bot for his to bounce off of. But, well.. I'm a Grup! Hee. No time for buttholes. Best Regards, Steve Tout est per·du fors l'hon·neur You sure spend a lot of time replying to my messages. SignatureYou take stupid to a new level. -- MFW >> > > > No wonder you're still fat. >> > > [quoted text clipped - 39 lines] > > Tout est per?du fors l'hon?neur if you posted faster, youd also have read that i havent anything better to do between visiting hours.. not to mention im bored, but ive taken an interest in you and you entertain me. does it surprise you that somebody doesnt just hate you right off the bat? besides, i like to be amused. Signature_____________________________ This be Tia's SIG!!! YAY! > You sure spend a lot of time replying to my messages. > [quoted text clipped - 41 lines] >> >> Tout est per?du fors l'hon?neur On Mon, 14 Feb 2005 04:53:22 GMT, "tia" <none@none.com> Cried out loud... > if you posted faster, youd also have read that i havent anything better to > do between visiting hours.. not to mention im bored, but ive taken an > interest in you and you entertain me. does it surprise you that somebody > doesnt just hate you right off the bat? besides, i like to be amused. That seems to make two of you. The idiot Bothead has also all the time in the world between visiting hours. And with his 10% IQ he still haunts this place. Same reason dogs lick their balls. Because they can. Best Regards, Steve Tout est per·du fors l'hon·neur > You sure spend a lot of time replying to my messages. Because it amuses me. And while you BOT the f.ck out of the posts, it does not mean you don't read it when I call you a whisker brisket. (Yawn) Best Regards, Steve Tout est per·du fors l'hon·neur Of course. SignatureNow piss off. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen >> No wonder you're still fat. > [quoted text clipped - 38 lines] >> > >> > Tout est per?du fors l'hon?neur > Salmon. Just the very word used to make me gag, not being a > seafood lover at all. Sam's had samples of fresh salmon, [quoted text clipped - 5 lines] > never had good salmon prepared correctly. Can't wait to try > it on the grill this summer! I was afraid to try it at first because the only kind DH ever ate was from a can and it made me queasy to smell it. SignatureNo Husband Has Ever Been Shot While Doing The Dishes There's canned salmon and there's canned salmon--a wide variety of qualities. The best I've had is the Kirkland brand from Costco. I remember disliking salmon loaf until I had some a friend made, she started with good quality salmon, put in crackers and onions, put it in a loaf pan and covered it with a cream sauce to keep it moist while it was cooking. I was amazed at how good salmon loaf could be. In news:37abrnF5c45srU4@individual.net, None Given <nonegiven@invalid.invalid> stated | I was afraid to try it at first because the only kind DH ever ate was | from a can and it made me queasy to smell it. | | -- | No Husband Has Ever Been Shot While Doing The Dishes || Salmon. Just the very word used to make me gag, not being a || seafood lover at all. Sam's had samples of fresh salmon, [quoted text clipped - 7 lines] || || Marsha/Ohio Grilled Salmon properly prepared is one of life's special treats. BJ |
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