Subj : Re: Copycat Fatburger
To : Dave Drum
From : Ben Collver
Date : Thu Apr 17 2025 11:13:00
Re: Re: Copycat Fatburger
By: Dave Drum to Ben Collver on Thu Apr 17 2025 10:34:00
DD> If you make this be aware that mutton is much more strongly flavoured
DD> than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
DD> still a highly regarded delicacy and cooking fat in some parts of
DD> the world.
Thanks for these tips. I don't believe i have ever cooked lamb or mutton
in my life. These days i am mostly vegetarian. Someone did give me some
frozen catfish and i have been deliberating how to cook them. Do you
have any suggestions? One idea i had was adobo in the crockpot.
2 lb Hito (catfish; pickerel, or
- trout); dressed
4 cl Garlic; crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil
Cooking time: 30 Minutes
Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.
Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.
Transfer fish to a dish. Let sauce in skillet simmer until reduced.
Transfer to a small bowl and set aside.
Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.
Yield: 4 Servings
Recipe by Dennis Santiago, TWS BBS (1-310-676-0492)
