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Old 07-25-2011, 02:29 AM   #11
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if we got together, we'd eat like the kings we despise... lol.
Tom mate given your penchant for Boas and makeup dont you mean Kings and Queens
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Old 07-25-2011, 02:34 AM   #12
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it's only showbiz.

5,6,7,8...
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Old 07-25-2011, 02:52 AM   #13
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it's only showbiz.

5,6,7,8...
Dang another prospective tinternet romance bites the dust!!!!!!!!!
Ps did you visit the BBC archers forum I posted the link for, after a week of intense postings about the catastrophe surrounding News International someone started the thread " How do I stop my knickers riding up" when I last looked it had 120 replies.
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Old 07-25-2011, 03:01 AM   #14
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i was 117.
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Old 07-25-2011, 03:24 AM   #15
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Fantastic it took me 6 posts to get a temp ban.
Ps is I like your screen name Danny La Rue
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Old 07-25-2011, 07:00 AM   #16
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Salmon bacon, that's what it needed.

Everything started out so well... but my fish fatty turned into a fish patty. They both totally lost their shape. And I don't mean falling apart at the seams, they deflated as if they had been filled with air and the probe thermometer let it all out. I was hoping that the one the cheese did not ooze out of was sliceable anyway, but trying to slice it was like trying to slice mashed potatoes. I am not sure what happened. The texture was very much like a typical fatty when they went on the smoker, but it was apparent that the flaked salmon lost its structural integrity the more that it cooked. Perhaps it needed a quick sear in oil. Maybe adding a crust to the outside would have helped, but I'm thinking not.

That said, the taste was amazing. I ended up using it as a spread on some Ritz crackers, as I had already eaten dinner by the time they were cooked. That took a lot longer than I thought it would. Both fatties had a very pleasant smokiness coupled with the fish and shrimp mixture. I am looking forward to trying it cold on a sandwich later today. And also seeing how well it warms back up.

The fatty idea needs tweaked, but as a smoked fish spread it's a winner.
Perhaps they needed more bread crumbs?
At any rate, next time I play with this I will make a large meatball as a trial. Maybe just cook it on the grill. If I can get a meatball to cook without settling like a Toll House cookie, I might be onto something.
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Old 07-25-2011, 08:58 AM   #17
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Sorry you didn't get a better result. Thinking about it after the fact, fish gets firm and flakes when cooked. That may be the fatal flaw in making a fish fatty - no structural integrity.
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Old 07-25-2011, 09:15 AM   #18
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Yeah, I might as well have spooned the mixture into muffin tins and made fish cakes, lol.
I have not given up yet. It just needs rethunk ;^)
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Old 07-25-2011, 10:41 AM   #19
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Yeah, I might as well have spooned the mixture into muffin tins and made fish cakes, lol.
I have not given up yet. It just needs rethunk ;^)
Well, phooey, pacanis! I had my fingers crossed for you. I was hoping to see a nice sliced loaf when I signed on this morning.

Basically, it was just too moist to hold shape?
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Old 07-25-2011, 11:13 AM   #20
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Perhaps next time you could put it in a loaf pan, with a bacon lattice on top.

It sounds like it was tasty enough to repeat.

Maybe making a bacon lattice would work, but what a mess if it didn't.
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