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Thread: Salmon cakes

  1. #41
    Storrmmee Guest

    Default Re: Salmon cakes

    very thick, you cook the sausage, like loose hamburger for spaghettie sauce,
    after it is cooked you add flour to brown in/on the grease and sausage, then
    you slowly add the milk stirring to incorperate and thicken, add s/p to
    taste then serve over noodles or bread of choice... usually biscusts... also
    serve over fried potatoes... since you are kosher i can't see this ever
    happening unless you used those spicey boca crumbles... am i correct that
    meat/dairy exclusion also includes chicken and turkey? Lee
    "W. Baker" <[email protected]> wrote in message
    news:j5g6kr$q18$[email protected]..
    > Storrmmee <[email protected]> wrote:
    > : i can make what i call thick broth, that is add some flour/cornstartch
    > to
    > : some of the liquid then re add, stirr and let sit after its brought back
    > up,
    > : thicker than broth, but ntot thick gravy... remember i was brought up on
    > : sausage gravy, Lee
    > : "W. Baker" <[email protected]> wrote in message
    > Ii never had sausage so I am not sure if it is gravy to eat on sausages or
    > gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
    > comments that it is a thick gravy.
    >
    > Wendy




  2. #42
    Storrmmee Guest

    Default Re: Salmon cakes

    it is very hard, starting over is just almost unberable overwhelming, so
    many details, little things like remembering to put place matts and coasters
    on the shopping list to finding someone to remove trees so construction can
    be done properly...

    it is moving ever so slowly, being superstitious in nature i am reluctant to
    say much as every time i do something bad happens... but at least things are
    moving...

    we have learned what is important and what isn't, we are having a much
    smaller house than originally planned but we won't have nearly so much to
    try and pay for beyond the ins co's payout... that became much more
    important than some things, we also gave up some size for more maintainance
    free... neither of us are as young as we once were and figure this was a
    better use of the money... Lee
    "W. Baker" <[email protected]> wrote in message
    news:j5g6og$q18$2@r[email protected]..
    > Storrmmee <[email protected]> wrote:
    > : I've done it all... lol... a friend just bought us a robo stirrer
    > thinking
    > : that might help me... we will se when we return to the house, Lee
    >
    > How is the house coing along? Any idea of when you might ge getting into
    > it? This has to be quite an ordeal!
    >
    > Wendy




  3. #43
    W. Baker Guest

    Default Re: Salmon cakes

    Storrmmee <[email protected]> wrote:
    : very thick, you cook the sausage, like loose hamburger for spaghettie sauce,
    : after it is cooked you add flour to brown in/on the grease and sausage, then
    : you slowly add the milk stirring to incorperate and thicken, add s/p to
    : taste then serve over noodles or bread of choice... usually biscusts... also
    : serve over fried potatoes... since you are kosher i can't see this ever
    : happening unless you used those spicey boca crumbles... am i correct that
    : meat/dairy exclusion also includes chicken and turkey? Lee

    Yes, you are correct about chichen and turkey being considered meat.

    Wendy

    : "W. Baker" <[email protected]> wrote in message
    : news:j5g6kr$q18$[email protected]..
    : > Storrmmee <[email protected]> wrote:
    : > : i can make what i call thick broth, that is add some flour/cornstartch
    : > to
    : > : some of the liquid then re add, stirr and let sit after its brought back
    : > up,
    : > : thicker than broth, but ntot thick gravy... remember i was brought up on
    : > : sausage gravy, Lee
    : > : "W. Baker" <[email protected]> wrote in message
    : > Ii never had sausage so I am not sure if it is gravy to eat on sausages or
    : > gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
    : > comments that it is a thick gravy.
    : >
    : > Wendy



  4. #44
    Julie Bove Guest

    Default Re: Salmon cakes


    "W. Baker" <[email protected]> wrote in message
    news:j5g6kr$q18$[email protected]..
    > Storrmmee <[email protected]> wrote:
    > : i can make what i call thick broth, that is add some flour/cornstartch
    > to
    > : some of the liquid then re add, stirr and let sit after its brought back
    > up,
    > : thicker than broth, but ntot thick gravy... remember i was brought up on
    > : sausage gravy, Lee
    > : "W. Baker" <[email protected]> wrote in message
    > Ii never had sausage so I am not sure if it is gravy to eat on sausages or
    > gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
    > comments that it is a thick gravy.


    You can get turkey sausage or beef. You want the crumbled kind like ground
    beef. Cook it then add seasonings like black pepper and cayenne. Then add
    enough flour to coat. Cook for a minute. Slowly add milk. Can use soy or
    rice milk. You can make it as thick or as thin as you want. Serve over
    biscuits or toast.



  5. #45
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > very thick, you cook the sausage, like loose hamburger for spaghettie
    > sauce, after it is cooked you add flour to brown in/on the grease and
    > sausage, then you slowly add the milk stirring to incorperate and thicken,
    > add s/p to taste then serve over noodles or bread of choice... usually
    > biscusts... also serve over fried potatoes... since you are kosher i can't
    > see this ever happening unless you used those spicey boca crumbles... am
    > i correct that meat/dairy exclusion also includes chicken and turkey? Lee


    I have made it with rice milk and served over mashed potatoes. I don't know
    if turkey or beef sausage would be kosher or not..



  6. #46
    Storrmmee Guest

    Default Re: Salmon cakes

    then the only way you could try it is to use the boca crumbles and i have a
    friend who also adds diced mushrooms to the crumbles... its a comfort food,
    and what i call poor food, the gravy with just a bit of meat is filling and
    flavorful without a lot of cost, Lee
    "W. Baker" <[email protected]> wrote in message
    news:j5g898$q18$[email protected]..
    > Storrmmee <[email protected]> wrote:
    > : very thick, you cook the sausage, like loose hamburger for spaghettie
    > sauce,
    > : after it is cooked you add flour to brown in/on the grease and sausage,
    > then
    > : you slowly add the milk stirring to incorperate and thicken, add s/p to
    > : taste then serve over noodles or bread of choice... usually biscusts...
    > also
    > : serve over fried potatoes... since you are kosher i can't see this ever
    > : happening unless you used those spicey boca crumbles... am i correct
    > that
    > : meat/dairy exclusion also includes chicken and turkey? Lee
    >
    > Yes, you are correct about chichen and turkey being considered meat.
    >
    > Wendy
    >
    > : "W. Baker" <[email protected]> wrote in message
    > : news:j5g6kr$q18$[email protected]..
    > : > Storrmmee <[email protected]> wrote:
    > : > : i can make what i call thick broth, that is add some
    > flour/cornstartch
    > : > to
    > : > : some of the liquid then re add, stirr and let sit after its brought
    > back
    > : > up,
    > : > : thicker than broth, but ntot thick gravy... remember i was brought
    > up on
    > : > : sausage gravy, Lee
    > : > : "W. Baker" <[email protected]> wrote in message
    > : > Ii never had sausage so I am not sure if it is gravy to eat on
    > sausages or
    > : > gravy made FROM sausage, as I am a kosher northerner:-) I guess from
    > your
    > : > comments that it is a thick gravy.
    > : >
    > : > Wendy
    >
    >




  7. #47
    Storrmmee Guest

    Default Re: Salmon cakes

    now i never thought about using rice/soy milk, wouldn't taste exactly the
    same but either of those milks with beef or chicken would b e nice,. Lee
    "Julie Bove" <[email protected]> wrote in message
    news:j5g8dg$mjf$[email protected]..
    >
    > "W. Baker" <[email protected]> wrote in message
    > news:j5g6kr$q18$[email protected]..
    >> Storrmmee <[email protected]> wrote:
    >> : i can make what i call thick broth, that is add some flour/cornstartch
    >> to
    >> : some of the liquid then re add, stirr and let sit after its brought
    >> back up,
    >> : thicker than broth, but ntot thick gravy... remember i was brought up
    >> on
    >> : sausage gravy, Lee
    >> : "W. Baker" <[email protected]> wrote in message
    >> Ii never had sausage so I am not sure if it is gravy to eat on sausages
    >> or
    >> gravy made FROM sausage, as I am a kosher northerner:-) I guess from
    >> your
    >> comments that it is a thick gravy.

    >
    > You can get turkey sausage or beef. You want the crumbled kind like
    > ground beef. Cook it then add seasonings like black pepper and cayenne.
    > Then add enough flour to coat. Cook for a minute. Slowly add milk. Can
    > use soy or rice milk. You can make it as thick or as thin as you want.
    > Serve over biscuits or toast.
    >




  8. #48
    Storrmmee Guest

    Default Re: Salmon cakes

    using the rice milk with something not pork would work, and boca with milk
    would also taste good, boca has a very properly spiced patty that if broken
    up would show very similar, and i think be kosher, Lee
    "Julie Bove" <[email protected]> wrote in message
    news:j5g8ge$n7u$[email protected]..
    >
    > "Storrmmee" <[email protected]> wrote in message
    > news:[email protected]..
    >> very thick, you cook the sausage, like loose hamburger for spaghettie
    >> sauce, after it is cooked you add flour to brown in/on the grease and
    >> sausage, then you slowly add the milk stirring to incorperate and
    >> thicken, add s/p to taste then serve over noodles or bread of choice...
    >> usually biscusts... also serve over fried potatoes... since you are
    >> kosher i can't see this ever happening unless you used those spicey boca
    >> crumbles... am i correct that meat/dairy exclusion also includes chicken
    >> and turkey? Lee

    >
    > I have made it with rice milk and served over mashed potatoes. I don't
    > know if turkey or beef sausage would be kosher or not..
    >




  9. #49
    Tiger Lily Guest

    Default Re: Salmon cakes

    On 9/22/2011 11:07 AM, Storrmmee wrote:
    > I've done it all... lol... a friend just bought us a robo stirrer thinking
    > that might help me... we will se when we return to the house, Lee


    Lee, that would be my style............ does it work on it's own like
    the Roomba does?
    let us know what you think of it!

    kate


  10. #50
    Cheri Guest

    Default Re: Salmon cakes

    "Tiger Lily" <[email protected]> wrote in message
    news:[email protected]..
    > On 9/22/2011 11:07 AM, Storrmmee wrote:
    >> I've done it all... lol... a friend just bought us a robo stirrer
    >> thinking
    >> that might help me... we will se when we return to the house, Lee

    >
    > Lee, that would be my style............ does it work on it's own like the
    > Roomba does?
    > let us know what you think of it!
    >
    > kate



    I love the robo-stirrer, but...it doesn't really do thick well. It does take
    away all the tiresome stirring while things like pudding etc are thickening.
    It does work on it's own, battery operated, and just set in pan and set
    speed. When the mixture starts to get too thick for it, it does have a
    different sound so you can take over from there. :-)

    Cheri


  11. #51
    Tiger Lily Guest

    Default Re: Salmon cakes

    On 9/22/2011 2:54 PM, Storrmmee wrote:
    > it is very hard, starting over is just almost unberable overwhelming, so
    > many details, little things like remembering to put place matts and coasters
    > on the shopping list to finding someone to remove trees so construction can
    > be done properly...
    >
    > it is moving ever so slowly, being superstitious in nature i am reluctant to
    > say much as every time i do something bad happens... but at least things are
    > moving...
    >
    > we have learned what is important and what isn't, we are having a much
    > smaller house than originally planned but we won't have nearly so much to
    > try and pay for beyond the ins co's payout... that became much more
    > important than some things, we also gave up some size for more maintainance
    > free... neither of us are as young as we once were and figure this was a
    > better use of the money... Lee


    I don't envy you the process Lee, but please know best wishes are being
    sent your way. It sounds like you have thought this out well, and are
    fully aware of what you are getting into.

    Is insurance paying for your living accommodations until the house is
    ready to move into? (sure hope so!)

    kate

  12. #52
    Tiger Lily Guest

    Default Re: Salmon cakes

    On 9/22/2011 4:49 PM, Cheri wrote:
    > "Tiger Lily" <[email protected]> wrote in message
    > news:[email protected]..
    >> On 9/22/2011 11:07 AM, Storrmmee wrote:
    >>> I've done it all... lol... a friend just bought us a robo stirrer
    >>> thinking
    >>> that might help me... we will se when we return to the house, Lee

    >>
    >> Lee, that would be my style............ does it work on it's own like
    >> the Roomba does?
    >> let us know what you think of it!
    >>
    >> kate

    >
    >
    > I love the robo-stirrer, but...it doesn't really do thick well. It does
    > take away all the tiresome stirring while things like pudding etc are
    > thickening. It does work on it's own, battery operated, and just set in
    > pan and set speed. When the mixture starts to get too thick for it, it
    > does have a different sound so you can take over from there. :-)
    >
    > Cheri


    bwha ha ha

    this is EXACTLY what i need Cheri, I know what is going on the x-mas
    wish list! ta!

    (Amazon? i've never seen or heard of this before)

    kate (hates the time until right before thickening.......... how do you
    think Mom used to make gravy........ yup, i did all that "stir
    constantly" LOL)


  13. #53
    Storrmmee Guest

    Default Re: Salmon cakes

    yes it works on its own, when dh tried it here at the hotel we discovered
    the burners weren't level so it stayed to one side of the pot, i think on a
    level surface it will do quite nicely, my friend likes hers a lot, Lee
    "Tiger Lily" <[email protected]> wrote in message
    news:[email protected]..
    > On 9/22/2011 11:07 AM, Storrmmee wrote:
    >> I've done it all... lol... a friend just bought us a robo stirrer
    >> thinking
    >> that might help me... we will se when we return to the house, Lee

    >
    > Lee, that would be my style............ does it work on it's own like the
    > Roomba does?
    > let us know what you think of it!
    >
    > kate
    >




  14. #54
    Storrmmee Guest

    Default Re: Salmon cakes

    i think its an as seen on tv but am not sure as it was a gift, Lee
    "Tiger Lily" <[email protected]> wrote in message
    news:[email protected]..
    > On 9/22/2011 4:49 PM, Cheri wrote:
    >> "Tiger Lily" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> On 9/22/2011 11:07 AM, Storrmmee wrote:
    >>>> I've done it all... lol... a friend just bought us a robo stirrer
    >>>> thinking
    >>>> that might help me... we will se when we return to the house, Lee
    >>>
    >>> Lee, that would be my style............ does it work on it's own like
    >>> the Roomba does?
    >>> let us know what you think of it!
    >>>
    >>> kate

    >>
    >>
    >> I love the robo-stirrer, but...it doesn't really do thick well. It does
    >> take away all the tiresome stirring while things like pudding etc are
    >> thickening. It does work on it's own, battery operated, and just set in
    >> pan and set speed. When the mixture starts to get too thick for it, it
    >> does have a different sound so you can take over from there. :-)
    >>
    >> Cheri

    >
    > bwha ha ha
    >
    > this is EXACTLY what i need Cheri, I know what is going on the x-mas wish
    > list! ta!
    >
    > (Amazon? i've never seen or heard of this before)
    >
    > kate (hates the time until right before thickening.......... how do you
    > think Mom used to make gravy........ yup, i did all that "stir constantly"
    > LOL)
    >




  15. #55
    Storrmmee Guest

    Default Re: Salmon cakes

    they have covered part of it, but we have reached the limit, but we have no
    choice but to stick where we are because of the cats, you simply can't rent
    with this many animals, and anywhere that would take us requires declaw,
    can't go there... i would be homeless first, Lee
    "Tiger Lily" <[email protected]> wrote in message
    news:[email protected]..
    > On 9/22/2011 2:54 PM, Storrmmee wrote:
    >> it is very hard, starting over is just almost unberable overwhelming, so
    >> many details, little things like remembering to put place matts and
    >> coasters
    >> on the shopping list to finding someone to remove trees so construction
    >> can
    >> be done properly...
    >>
    >> it is moving ever so slowly, being superstitious in nature i am reluctant
    >> to
    >> say much as every time i do something bad happens... but at least things
    >> are
    >> moving...
    >>
    >> we have learned what is important and what isn't, we are having a much
    >> smaller house than originally planned but we won't have nearly so much to
    >> try and pay for beyond the ins co's payout... that became much more
    >> important than some things, we also gave up some size for more
    >> maintainance
    >> free... neither of us are as young as we once were and figure this was a
    >> better use of the money... Lee

    >
    > I don't envy you the process Lee, but please know best wishes are being
    > sent your way. It sounds like you have thought this out well, and are
    > fully aware of what you are getting into.
    >
    > Is insurance paying for your living accommodations until the house is
    > ready to move into? (sure hope so!)
    >
    > kate




  16. #56
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > then the only way you could try it is to use the boca crumbles and i have
    > a friend who also adds diced mushrooms to the crumbles... its a comfort
    > food, and what i call poor food, the gravy with just a bit of meat is
    > filling and flavorful without a lot of cost, Lee


    I had not even thought about it until recently when I began craving it.
    Since the biscuits are so high in carbs I thought I would never eat it
    again. I did buy some frozen stuff and it was good but too carby. But then
    the stores around here quit carrying it.

    So what I do now is get those canned refrigerated biscuits. The tiny ones.
    Bake, portion out and put in the freezer. Yes I know biscuits are easy to
    make from scratch but due to cross contamination issues I won't bring wheat
    flour into the house. Doing it this way keeps Angela safe. And it allows
    me a taste of what I am craving without consuming a ton of carbs. I found
    some mix at the bread store. All you have to do is add milk. I make that
    up, portion it out and freeze it as well.



  17. #57
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > now i never thought about using rice/soy milk, wouldn't taste exactly the
    > same but either of those milks with beef or chicken would b e nice,. Lee


    I have made the sausage gravy with plain rice milk and it was very good.



  18. #58
    Julie Bove Guest

    Default Re: Salmon cakes


    "Jacquie" <[email protected]> wrote in message
    news:[email protected] m...
    >
    > "Susan" <[email protected]> wrote in message
    > news:[email protected]..
    >> x-no-archive: yes
    >>
    >> On 9/22/2011 10:48 AM, Tiger Lily wrote:
    >>
    >>> a VERY fine sieve for SLOWLY adding the flour/water mix to the boiling
    >>> broth and whisk briskly when adding the flour/water
    >>>
    >>> sometimes this is easier with 2 people trying this (i learned that when
    >>> i had to hold the fine sieve and mom would slowly add the flour/water to
    >>> the gravy)

    >>
    >> Most folks will use Wondra, but the absolute bottom line must do involves
    >> mixing the flour with some oil/butter or fat skimmed from the pan juices
    >> before whisking into the liquid to make gravy.
    >>
    >> I finally learned, midlife, how to do this. Alternatively, one can keep
    >> a supply of beurre manie (sp?) in the freezer; these are pre formed
    >> little balls of butter/flour that you add to braising juices or gravies
    >> to thicken, though I tend to use blender stick to puree half the veggies
    >> in braising stock instead.
    >>
    >> Susan
    >>

    > I always found making a roux first makes my gravy tastier and smoother
    > My DIL's Mother always browns her flour in a cast iron pan before she
    > makes her gravy....it's a tasty gravy but seems to be a bit strange to me
    >


    That's how I make mine too.



  19. #59
    Julie Bove Guest

    Default Re: Salmon cakes


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    > tbh its easier just to get the dh to do that part... if i were single i
    > would just not eat it,... have i mentioned i am a mechanical killer> dh
    > had a stick blender, for like ten years... when i finally worked up my
    > nerve to ask him to show me how to use it for hot cocoa... i broke it
    > first time out while he was standing there watching me... i did exactly as
    > he instructed, things like that don't love me, Lee


    I think I am on my 3rd or 4th stick blender. They don't seem to last very
    long here and I don't use them often either! One problem I have is that all
    of the ones I have bought say not to use in hot liquids. And yet that is
    usually what I use them for. I think it burns the motor out.



  20. #60
    W. Baker Guest

    Default Re: Salmon cakes

    Julie Bove <[email protected]> wrote:

    : "Storrmmee" <[email protected]> wrote in message
    : news:[email protected]..
    : > very thick, you cook the sausage, like loose hamburger for spaghettie
    : > sauce, after it is cooked you add flour to brown in/on the grease and
    : > sausage, then you slowly add the milk stirring to incorperate and thicken,
    : > add s/p to taste then serve over noodles or bread of choice... usually
    : > biscusts... also serve over fried potatoes... since you are kosher i can't
    : > see this ever happening unless you used those spicey boca crumbles... am
    : > i correct that meat/dairy exclusion also includes chicken and turkey? Lee

    : I have made it with rice milk and served over mashed potatoes. I don't know
    : if turkey or beef sausage would be kosher or not..

    It can be if made from kosher chicken of beef, but I wuld have to use
    either soy or rice milk becaause of not mixing the milk and meat. By time
    you get too many substitutions is can get pretty far from the original, so
    you wonder wht all the fuss was about.

    Wendy

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