Subj : Re: ATK
To   : Sean Dennis
From : Dave Drum
Date : Sat Jul 23 2022 06:21:00

-=> Sean Dennis wrote to Dave Drum <=-

DD> That makes sense given the presenters. I'd have to have a "special"
DD> pliers for that - if I ate salmon. My regular needle-nose pliers get
DD> used in some outre things.

SD> Same here.  I have a semi-decent pair of pliers in my electronics
SD> toolkit but the ones in my regular toolbox have been in some rather
SD> shady (and dirty) places.

DD> I may be an "odd duck" but I'm not fond of many of the oily fish like
DD> salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
DD> I really like trout (salmon's close cousin).

SD> I love salmon.  Living on the middle Oregon coast where salmon is
SD> plentiful and cheap spoiled me.  My doctors want me to eat more salmon
SD> but when it's $20 a pound and I have $250 a month allotted for food,
SD> that is going to have to wait.  I do eat more chicken and am trying to
SD> stay away from red meat and pork for the heart.  I haven't had trout
SD> much but what I have had has been delicious.  I do not recall knowingly
SD> having mackerel.

Once upon a - my grandmother scored a "bargain" and brought home some
canned mackerel which she made in to a salad. Eeeeewwwwww. I tried to
give mine to Queen of Sheba (my moggie) and she made covering up motions
w/her paws - which I considered a fitting editorial comment.  Bv)=

SD> I love zwieback also but without teeth, trying to eat it or Wasa bread
SD> is a fool's errand:

SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

SD>       Title: Herbed Cheese Tarts
SD>  Categories: Appetizers, Cheese/eggs
SD>       Yield: 24 Servings

SD>     1/3 c  Fine dry bread crumbs or
SD>            -finely crushed zwieback

But in this case it's finely crushed and shouldn't bee a severe problem.

One day a couple weeks ago I left the house and forgot to install my
china clippers. Went down the restaurant for breakfast which normally
includes crispy/crunchy bacon. Had to switch to sausage patties that I
could gum.  Bv)=

When you get your George Washingtons give this a try .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Candied Bacon
Categories: Five, Pork
     Yield: 7 Servings

   1/2 c  Firm packed brown sugar
     2 tb Prepared mustard
     1 lb Thick-cut pork bacon

 In a large frying pan over medium-high heat, slowly cook
 bacon until crisp (you'll probably have to do this in
 batches); drain the fat each time. Remove from pan and
 place cooked bacon onto paper towels.

 After draining fat for the last time, reduce heat to low
 and put all the bacon back into frying pan. Drizzle sugar
 and mustard mixture over bacon, tossing with a fork to
 coat. Remove from heat and transfer onto a serving
 platter.

 NOTE: If the bacon slices touch each other on the serving
 platter, they will stick together.

 Makes 6 to 8 servings.

 From: http://www.recipelink.com

 Uncle Dirty Dave's Archives

MMMMM

... The trouble with making mental notes is that the ink fades so fast!
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